Cheese and tomato vegan pasta bake

Oh pasta bake! The last week has been super busy so it’s nice to be back in the kitchen and not grabbing a random take away today. I made up a yummy tomato sauce with 2 tins of tomatoes, a …

Cabbage bowls filled with celeriac noodles, beets and an avocado rocket pesto.

Cabbage cups filled with celeriac noodles, beets and an avocado rocket pesto. Healthy, hearty and oh so quick.   How to: Peel off a cabbage leaf. Sprinkle with chilli oil or olive oil! I just love the kick of chilli. …

A high kicking lasagne supreme (vegan style)…. with garlic/pea and tofu/cheese sauces…

A lasagne of sorts tonight. Colourful, nutritious and perfect raw or cooked. I opted for a baked version tonight as there was an ol’ Autumnal nip in the air.

How to:

The veg-
I thinly sliced a huge courgette (took photo then deleted it by accident boo) with my mandolin and used it as the pasta sheets.

I had left over Asian slaw from the other day that was perfect for using up (shredded red and white cabbage, green onions, carrots, mangetout) with sliced mushrooms and broccoli.

For the sauces:
The pretty green mix consists of peas, a splash of soy cream, clove of garlic and salt/pepper blended

The cheese mix is just as easy and delicious! Half a block of tofu, a quarter block of art of zen violife pizza cheese, garlic, nutmeg,
Cinnamon, splash of olive oil and salt/pepper blended.

Now the fun bit! Get layering….. Anything works with this recipes so don’t feel you have to stick to my choices. It’s great for using up leftovers too. I added some mixed herbs and chilli flakes too.

For the top layer use the rest of the violife cheese to grate over the top then into the oven at 180 for 35 min. Mmmm…

I served it up with a salad of mixed leaves, chickpeas, sugar snap peas, chilli flakes, lime zest and juice, olive oil, salt and pep.

Night night everyone! Sleep well

Love Louise

x

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Hello there yummy olive and mango tapenade…..

The tapenade to beat all tapenades…. Delicious mango and olives with a kick of garlic and rocket.

Using you hand blender blitz the following:
A handful of rocket
The flesh of 2 mangos
A cup of green olives
2 cloves of garlic
A pinch of salt and pepper
A generous pour of olive oil
A mini squeeze of agave

The perfect companion for dairy free cheese and yummy crackers or alternatively mix in a little soy cream and add to your favourite pasta.

Simple and tasty and takes less that 5 min to make. Happy days!

Love Louise

x

Rainbow Salad

Lunch time rainbow salad bursting with goodness to compliment this sunny Tuesday!

This ones a simply one… To begin I simply blended cashews, tomatoes, green pepper, carrots, cucumber and cabbage and dressed them with salt, pepper, lemon and a squeeze of agave.

For the colourful and delicious courgette pasta just grab yourself a potato peeler and make some pretty ribbons.

I seasoned the lot with olive oil, ground kelp, oregano and a little garlic powder and sprinkled a few olives, raisins and goji berries for added yumminess….

Raw, delicious, colourful and easy…

Love Louise

x

 

 

Its an evening for love cakes!

I wont lie to you all… I was a little cranky this evening! nothing to be cranky about just one of those evenings and I have no excuse with the sunshine I know… so I came home and said Louise cop on now whip out your heart templates, make some loves cakes and cheer up ha ha ha. So here are this evenings experimental creations. Bottom layer: blended cashews, dates and a scoop of peanut butter. Next layer: puffed rice cereal. Following layer: blended aduki beans (trust me it works) raw cacao powder, cacao nibs, rice syrup and the top is sprinkled with dessicated coconut.
Pop in the fridge for an hour so and remove from moulds. They don’t just look pretty they are simply scrumptious mmm.