Plant Based Recipes

Friday, 29 March 2019

12 Minute Creamy Sun-dried Tomato, mushroom pasta

Ok so you guys are loving the creamy pasta creations so i had to come in with another one that once again packs lots of flavour! Because when you only have 12 minutes you need to pack in them flavour layers to get things super tasty. Lets dive straight into what your going to need, keeping it simple with ingredients so everyone can hopefully give this one a try. 

1 small handful of spinach (optional)
1/2 cup dairy free cream 
1/3 cup veggie stock 
1/4 cup chopped into strips sun dried tomatoes (rinsed from the oil)
150g mushrooms of choice 
1 clove garlic finely chopped 
2 tbs nutritional yeast 
1/2 tsp onion powder 
1/2 tsp smoke paprika 
150-200g pasta of choice depending how hungry you are (you will want left overs)

First off get your pasta on to boil and set your timer so you know when its done. Then lets get on with the sauce. Fry off your mushrooms, garlic and sun dried tomatoes until the mushrooms have a nice colour this should not take any longer than 5 minutes to do. Place to one side on a plate (you'll get an amazing juice off them as they rest) Add in everything else and set it on low till it thickens up just before the pasta is ready add in the mushroom mixture and give it a few minutes in the sauce. Now drain your pasta and coat well. Just before serving throw in the spinach to wilt from the heat of the pasta. 

I hope you enjoyed this recipe, keep tagging me in your recreations! i love looking at them and reposting, until next time, Helen xx 

P.S- Im currently working on some more 12 minute recipes so stay tuned! 


Friday, 22 March 2019

Sticky Peanut Chilli Tofu

A creamy peanut lovers dream with a kick of chilli at the end. Easy, tasty and something you just can't stop eating! This recipe coats one small packet of extra firm tofu that says it should serve 4 but depending what your eating it with id say it serves 2. Lets dive straight into the recipe, keeping everything simple of course you could use fresh chilli depends how spicy you like it. 

1 pack of tofu extra firm 
1tbs cornflour 
1tsp of oil 
1/4 cup smooth peanut butter 
1tsp soy sauce 
1tsp maple syrup 
1/2 tsp onion powder 
1/2 tsp garlic powder 
1/2 tsp chilli flakes 
1/2 cup water 

Coat the tofu in corn four and either roast in the oven for 20 minutes until puffed up with a little oil (180 degrees celsius) Or fry in frying pan for 10 minutes to get a nice crisp outer part. Mix all sauce ingredients together and add to the tofu. If your doing the oven method add to a pan and coat tofu in sauce should only take a few minutes to thicken and go sticky.

I hope you enjoyed this recipe. Until next time,Helen xx  

Wednesday, 13 March 2019

Green Goodness 12 Minute Pesto Pasta

Hey guys i am back with another 12 minute pasta recipe, this one is a little different you don't even need a second pan for the sauce! Just a blender for the pesto. This pesto is packed with lots of veggies and still has a really nice strong flavour. Really simple ingredients and the pesto tastes really good on just about anything. You can use raw broccoli but i do not cope well with a lot of raw veggies so i lightly steam mine until tender. 

Serves 2 
160-200g pasta (depending how hungry you are)
1 cup broccoli florets (about half a large head steamed over the boiling pasta in a sieve until slightly soft, rinsed in cold water straight away)
2/3 cup packed fresh basil 
1 clove of garlic 
1/3 cup fresh frozen garden peas
1tbs nutritional yeast 
juice of half a lemon 
2tbs of water to blend  

Get the pasta on to boil and steam the broccoli over the boiling pasta until slightly soft then rinse in cold water. Place all ingredients into blender and blend, add in the water 1tbs at a time just to get it going. When the pasta is cooked drain and rinse, add the pesto and mix well, return to heat and warm through for a few minutes. Serve and enjoy! 

I hope you enjoyed this recipe, if you do decide to make this be sure to tag me over on social media. Until next time, Helen xx 


Saturday, 9 March 2019

Cumin and Lime Pulled Jackfruit

Something a little different and packed with flavour, this one was inspired by the cuban pulled pork flavours. This however makes an amazing taco filling, i cannot wait to try that again. If for some reason you don't like cumin or lime give this a miss because they are strong flavours which are lovely if you like them. 

You can add any flavours to this jackfruit i find cooking it this way gives the jackfruit a lovely melt-in-your-mouth texture. 

Lets dive into what your going to need. i found my jackfruit at the local asian/Chinese shop don't buy the one in syrup, you want the one in brine. Some supermarkets in the uk have actually started stocking this so there might be another recipe coming up soon using it. 

Serves 2
1 tin young green jackfruit in brine
2 cloves of garlic minced 
2tsp ground cumin 
1tsp smoked paprika 
1tsp onion granules 
1/2 cup veggie stock 
1tsp olive oil 
Juice of 1/2 a lime 

Firstly start off by removing the stones in the jackfruit, sometimes these are obvious and sometimes they are the middle and are not obvious until you start "pulling" the jackfruit. Thats fine and you can remove them when you find them in the pan. Once you have prepared the jackfruit, add the olive oil to a pan and heat it for a few minutes over medium heat. 

Add in 3/4 the spices and garlic and once all the oil has disappeared add in a little stock at a time and wait until its soft enough to "pull" with 2 forks this should take about 10 minutes. I then tasted and added in rest of spices and started to pull apart the jackfruit with 2 forks to make little stringy pieces. Dry fry off the jackfruit until desired texture i only kept mine in for a few more minutes. Add the lime juice at the end to lighten the flavours. 

Serves with veggies and rice and even some fried plantain if it takes your fancy. Or as i said above its very tasty in tacos with sour cream and guacamole. Sprinkle of mint at the end delicious. 

I hope you enjoyed this recipe, until next time, Helen xx 

Friday, 1 March 2019

12 Minute Mushroom Alfredo

Ok guys I'm continuing on with the quick fast easy pasta recipes. This one has plenty added protein in it so it will keep you full longer. This sauce is just incredibly tasty, if you take out the mushrooms it makes an incredible white sauce for a lasagne. 

Lets dive into what your going to need, don't worry there is no soaking of ingredients so its really quick easy and takes no prep the night before. This recipe serves 2 but you can easy double the recipe if you need it to be bigger. Leave the rest of the silken tofu in a sealed container in the fridge and fry it up for a tofu scramble in the morning! recipe coming soon for that on here 

Serves 2 
160g-200g pasta (depending how hungry your are)
1/2 packet of silken tofu 
1/3 cup veggie stock 
1/2tsp garlic powder/granules
2tbs nutritional yeast 
pinch of nutmeg 
pinch of salt and pepper 
150g mushrooms any type will do (i used baby chestnut) 

As always get your pasta on to boil and set the 12 minute timer. Next place all your sauce ingredients in a blender (everything except mushrooms) and blend till nice and creamy. Now fry off your mushrooms in a little spray of olive oil until nice and golden (about 5 minutes) turn the heat down and the the sauce from the blender and heat for the remaining minutes. Once pasta is finished drain and place in sauce and coat, if you have a lot of pasta and the sauce has reduced too much just add a splash of the cooking liquid from the pasta. 

I hope you enjoyed this recipe, if you do decide to make this be sure to tag me over on instagram i love looking and reposting your recreations. Until next time, Helen xx 

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