We have a big patch of sage growing in our garden in Cambridge. I have never used sage much in cooking, but knew that it worked really well in pasta. This vegan lemon spaghetti with chickpeas and sage is an easy to throw together vegan lunch or dinner that really brings out the flavour of the sage. The quantities below make two large bowls.
Ingredients
1 can chickpeas, reserving the chickpea juice (aquafaba) too
6 fresh sage leaves
4 tbsp aquafaba
100ml vegetable stock
Pinch salt
Tsp dried sage
Juice of 2 lemons.
250g spaghetti
1 tbsp olive oil
4 cloves garlic, grated or finely chopped
Method
Cook the spaghetti to your taste.
Heat the olive oil in a wok and add the garlic. Fry for a couple of minutes.
Add the aquafaba and stock, dried sage, the sage leaves and the chickpeas. Simmer on a low heat for 20 minutes.
Add the spaghetti and the lemon juice to the wok and combine with the chickpea sauce, then serve!
These vegan choc chip cookies are one of my easy go-to recipes when I feel like something baked that’s delicious and easy to make. This recipe makes 12 – 14 cookies.
Ingredients
150g vegan butter (I used Pure)
150g caster sugar
150g brown sugar
200g plain flour
Tsp salt
80g ground almonds
100g bag of Dr Oetker chocolate chunks or other dairy free chocolate chips.
Method
Pre heat the oven to 180 C.
In a bowl cream together the sugars and butter.
Add the flour, salt and almonds to make a dough, then the chocolate chips. Add a little warm water if needed to shape the dough.
Form the dough into small balls and cook on a baking sheet for 15-20 minutes until golden brown.
Remove from the oven and put on a cooling tray and leave to cool down – try to resist the temptation to eat them while warm – unless you like them extra gooey of course 🙂
There’s something about food eaten outside that just makes it taste better – especially vegan camping food! And luckily for vegans, going camping and cooking outdoors doesn’t need to mean that you’re stuck at the side of the campfire with a lettuce roll while everyone else tucks into BBQ’ed sausages and burgers. Here are three recipes for vegan camping that need only a campfire and a little prep – happy camping 🙂
Tacos
Ingredients
1 box vegan tacos
Grated cheese – we used Applewood smoked
Iceberg lettuce
180g dried lentils, soaked overnight
1 tin chopped tomatoes
1 litre vegetable stock
1 white onion
2 cloves garlic
Method
Chop the onion and garlic and heat some olive oil in a wok over a medium heat.
Add the onion and garlic and fry til starting to brown.
Add 1/4 of the veg stock and the lentils and simmer till the stock has been absorbed. Repeat until the stock is finished and the lentils are almost cooked.
Add the chopped tomatoes and simmer for another ten minutes.
Spoon the mince into the tacos with the lettuce and cheese.
Peanut butter curry
Ingredients
Tin chopped tomatoes
Tin coconut milk
Tin chickpeas
1 head broccoli, cut into small stems
4 tbsp peanut butter
Half litre vegetable stock
Handful coriander
1 chopped white onion
2 minced cloves garlic
1 tsp paprika
1 tsp ginger
1 tsp cumin
1 tsp turmeric
250g basmati rice
Soy yogurt to serve.
Method
Heat some vegetable oil in a wok. Fry the onion and garlic till they are beginning to brown.
At the same time, cook the basmati rice in a pot with a teaspoon of vegetable stock powder in the water.
Add the coconut milk and vegetable stock, the ginger, turmeric, cumin and paprika, the peanut butter, and the broccoli and chickpeas. Simmer for 20 minutes, stirring regularly.
Add the chopped tomatoes and simmer for a further five minutes.
Garnish with coriander and serve with the cooked rice and some vegan yogurt on top.
Mexican salad
This can be prepared mostly beforehand if easier – keep the avocadoes and the tortilla chips until you’re ready to eat, then chop the avocadoes, open the tortilla chips, and add them to the dressing and salad
Ingredients
2 corn on the cobs
Packet vegan tortilla chips
15 new potatoes, peeled and boiled
3 ripe avocadoes
2 limes
100g finely chopped coriander
Method
Cook the corn and allow it to cool. Slice it off the cob and into a bowl.
Cut the new potatoes into quarters once boiled and cooled, and add to the corn.
When ready to eat, open the avocadoes. Scoop out the flesh of one and add it to the juice of the two limes and half the chopped coriander to make a dressing.
Chop the other two avocadoes into cubes and add to the salad.
Add the dressing, and garnish with the rest of the coriander.
