Easy Caprese Penne

Ready in: 15 minutes
Serves : 2

I really wanted some mac and cheese but it's warm out for once so I also felt like something a lot lighter than that. Cut to me staring into the fridge for 15 minutes and this is the magic I discovered. I get that you may be questioning the 'easy' part of this recipe considering it has 3 separate components, but the ingredients for each are minimal and easy to make (everything can be made by the time the pasta is cooked). Plus you can include or omit as many parts as you like and it'll still be amazing.

Ingredients

• 150g penne pasta
• 1 cup vegan soft cheese
• 1 handful basil

Tomato Sauce

• 2 cups cherry tomatoes
• 1 tbsp tomato puree
• 1 tbsp liquid sweetner

Pesto

• 1/2 cup pine nuts
• 1 cup basil
• 1 clove garlic
• juice of half a lemon

Method

1. Cook the pasta in boiling water for 15 minutes or as long as it says on the bag.
2. Add the pine nuts, basil, garlic and lemon to a blender and puree.
3. Fill a small bowl with boiling water. Run a knife over the skin of half of the tomatoes, just enough to break the skin but not enough to cut through the flesh. Then add these to the boiled water for 2 minutes. Remove and place in cold water for 10 seconds. 
4. Slide the skin off the tomatoes and put into a pan, along with the tomato puree, liquid sweetener and 1/2 cup of water. Mash the tomatoes with the spoon to help it break down into a sauce. When it starts to boil, turn the heat down and add the rest of the tomatoes and basil to the sauce. Simmer until the pasta is cooked.
5. When the pasta is done, drain it keeping about 1/4 cup of the water in the pan. Mix the soft cheese in with the water and then mix in the pasta.
6.  Then add the sauce and pesto.

Bombay Masala Bagels

Ready in: 15 minutes
Serves : 2

There simply aren't enough savoury breakfast options in the world, even before you discount all non vegan options, so I'm on a one woman mission to some how turn literally everything into a savoury vegan breakfast option. 

Lesson 1 - If you can find a way to add yoghurt to it, you can call it breakfast.

I'll keep you updated on my findings. Anyway, here is my take on Bombay Masala Toast which is an Indian street food consisting of a potato filled toastie.

Ingredients

• 2 toasted bagels
• 1 large potato
• 1 tsp chaat masala
• 1 tbsp coconut yoghurt
• Juice of half a lime

Salsa

• 1/2 avocado
• 1/2 mango
• 1/2 small red onion
• Juice of half a lime

Method

1. Peel and chop the potato into small cubes.
2. Boil potato for 10 minutes or until soft
3. When cooked mash the potato, together with the chaat masala, yoghurt and lime.
4. Toast the bagels
5. Whilst toasting the bagels,  finely chop the avocado, mango and onion and mix in the lime as well as adding a pinch of salt and pepper.
6. Spread the potato mixture on the bagel and top with the salsa.

Substitutions

-If you have mango chutney and are not in the mood for prepping salsa first thing in the morning, you can just drizzle that on.

Warm Japanese Salad

Serves: 2 as a main, 4 as a side
Ready in: 25 minutes

I made WAY too much of this for 1 person, so (after using it for display purposes, naturally) I put it in the fridge and took it to a picnic the next day and its was just as good cold. Although, jokes on you if you're British and think you're getting another chance to picnic again anytime soon....

 Ingredients

• 1 pepper
• 1 aubergine
• 1 red onion
• 1 head broccoli
• 1 cup shiitake mushrooms
• 1 cup chopped deep fried tofu
• 2 cups bean sprouts

• 1 tbsp mirin
• 1/2 tbsp liquid sweetener
• 1 tsp tamari
• 1tsp garlic power
• 1/2 tsp ginger power
• 1/2 tsp sesame oil

Garnish

• Spring onion
• Sesame seeds

Method

1. Slice the aubergine into thin strips, place on a baking rack and cook on medium heat for 15 minutes.
2. Slice the pepper, onion, and cook in a wok with the mushrooms for 10 minutes.
3. Add in all other ingredients and cook for a further 5 minutes. 
4. Add in the cooked aubergine for the final couple of minutes.
5. Plate up and garnish.