Pasta with Cabbage and Chickpeas (v)

A really tasty and satisfying yet very quick supper dish, and one where the pasta doesn’t get cold even tho there’s no ‘wet’ sauce covering it. Everyone loved this, even the boy who porports to “hate cabbage”. I think the garlicky oil, flecked with spicy chilli heat, is what made him over come his cabbage consternation… This is another from River Cottage Veg Everyday.

For three portions you need
225g pasta, we used rigatoni 
1 can chickpeas, don’t bother to drain them
2 cloves garlic, finely chopped
1 chilli, finely chopped
1 onion, finely sliced
5 tbsp olove oil
4-5 cavolo nero cabbage leaves, tough stems removed and finely shredded.
Cook the pasta. Heat the oil in a pan and fry the onion over a medium heat until lightly golden. Add the chilli and garlic and cook for a few mins longer.
3 mins before the pasta is done, lob in the chickpeas (juice an’ all) and the cabbage. Heat for 3 mins then drain. Toss into the onion pan and mix thoroughly. Serve in warmed bowls and add some cheese if you’re not vegan. Delicious. 

Mr Strone Soup (v)

You can basically use whatever you want for this. I had carrots and cabbage to use up, so used up they were…

For 4-6 portions you need:
1 onion, diced
3-4 cloves garlic, roughly chopped
1 tbsp olive oil
6 new potatoes, cut into bite sized chunks
75g wholewheat spaghetti, broken into small lengths
1 can black eyed beans, drained and rinsed
1 tin chopped tomatoes
2 tsp vegan stock powder
salt and pepper
1/2 tsp sugar
2 tbsp vegan red pesto (I had this to use up but you don’t need to add it)
1/2 tsp smoked paprika
4 large carrots, peeled and cut into bite sized chunks
1/2 savoy cabbage, finely shredded

Fry the onion in the oil. Add the carrots and potatoes after about 3 mins and cover with a lid. After 10 mins add the garlic and continue to cook for 2-3 mins more (keep stirring frequently to avoid it sticking). Add everything else along with 3 can fulls of water and bring to the boil. Simmer for 10 mins until everything is tender. Serve with fresh bread and some freshly chopped basil and oregano on the top.

Sweet and Sour Thai Style Vegetables (v)

My moogi made this for me and Lex tonight and it was deeeeeelicious.

For 4-6 portions you need:
1 onion, roughly chopped
2 carrots, peeled and sliced
1 head broccoli, cut into florets
1 red pepper, cut in to chunks
1 tin pineapple, cut into chunks (reserve the juice)
1/2 head chinese leaf, finely shredded
1/2 pack baby corn, cut into bite sized pieces

2 tbsp soya sauce (mushroom soya sauce is the best one to use apparently but I don’t think the world will stop turning if you use dark or light soya sauce…)
reserved pineapple juice
4 tbsp tomato ketchup

Place everything in a wok with a lid and heat. Cook for 5-10 mins, covered, till the veggies are tender. Serve with jasmine rice.

Irish Pie (v)

So called cos it’s basically colcannon…

For 2 portions you need:
1 onion
1-2 bunches kale
knob vegan marge
little sunflower oil
little soya milk
potatoes
salt and pepper

Cook the potatoes and make in to mash using some of the marge and the milk. Season. Meanwhile chop the onion and sautee in the marge and butter. Wash and finely shred the kale and add to the onions. Cover and wilt for 5 mins or so. Place in the bottom of an oven proof dish. Top with mash and bake in a hot oven for 20-30 mins.

Quick Braised Red Cabbage (v)

We’ve had a lot of red cabbages lately, and I am growing tired of them as I am the only person who seems to like them. However this recipe was tried by Lex for the first time last night and (hold the front page) he loved it. Maybe it had something to do with the fact I told him he couldn’t have any cos it had too much alcohol in it (a complete lie) but he tried it and loved it and now I can share my love of braised red cabbage with someone else…! This is a quick version as opposed to the one where you have to cook it for hours and hours…

For 4-6 people you need:
1 red cabbage, shredded finely
2 apples, peeled, cored and diced
1 onion, chopped
1 tbsp veg oil
2-3 good glugs red wine vinegar
2-3 good glugs sherry
salt and pepper
2 tbsp dark brown sugar

Begin by sweating the cabbage, apple and onion in the oil for about 5 mins. Add the sugar, vinegar and sherry and cook down for 15-20 mins. Season and serve. Simples.

Spicy Hairy Hippy Salad (v)

A far too good for you dish but one that actually has some taste too..!

For each portion use a combo of:
carrot batons
bean sprouts
shredded chinese leaf
raw cauli and brocolli florets
spring onions
cucumber
courgette
chopped corriander leaves
white cabbage
red cabbage
alfafa sprouts
sprouted lentils and chick peas
handful red skinned peanuts

Dress the veggies with a dressing made from 1 spoon crunchy peanut butter, 2 spoons sweet chilli sauce, small spoonful soya sauce and same amount of white wine vinager/Chinese vinegar. Feel a healthy glow from within after consuming 🙂

Quick Coleslaw

This is not an authentic recipe, but it’s a quick one that’s dead easy to throw together, especially if you have a food processor 🙂

For 6-8 servings you need:
1/2 white cabbage
1 large onion
2 carrots, peeled
Mayonnaise

Grate the carrots and then shred the onions and cabbage. Season. Add enough mayonnaise to make it how you like it. Scoff. I told you it was easy 😛