The disadvantage of being with a vegetarian is at some point in your life, you will feel like you’re running out of something good to cook and you’ll find yourself converting all your favourite non-veg recipes to vegetarian!
1 block extra firm tofu
1 can chopped tomatoes
1 or half a jar of sliced black olives
2-3 tbsp. capers
2 tbsp. Olive oil
3 large minced garlic
1 small chopped onion
1-2 chopped red chilis
1 tsp. dried oregano
- Sauté garlic, onion, capers and olives for 3 minutes.
- Add the tofu, stir and let it cook until lightly browned.
- In a medium-low heat, put in the tomatoes, oregano and chilis and let it simmer uncovered for 8-10 minutes, stirring occasionally.
- Adjust the taste to your liking by seasoning it with salt and pepper.
Who said you can’t eat Chili if you are vegan? Of course you can! We just need to be creative. This recipe is so good that even I, someone who loves meat and will never give up meat, have fallen in love with it.
3 large cloves garlic – minced
1 red/white onion – chopped
1 red bell pepper – diced
1 can chopped tomatoes – because I’m lazy and don’t want to chop 5-6 romano tomatoes
1 can red kidney beans – because I’m impatient and don’t want to soak the beans overnight
1 big sweet potato – diced
1 vegetable cube
a pinch of dried basil
a pinch of dried oregano
a pinch of paprika
a little bit, or more of Sriracha sauce
- Put oil into a big pot on a medium-high heat and then add the onion and garlic.
- Once the onions become translucent, add the potatoes and drained beans, sauté for a minute.
- Turn the heat low and then add the tomatoes, bell pepper, vegetable cube, spices and the sauce. Stir, cover and let it do its magic for 20-30 mins.
- Stir again, add half a cup of water if needed and then add some squeezed lemon. Stir and leave again for a minute.
- You can serve it as it is if you are a vegan but since we love dairy we usually add a spoonful of sour cream and shredded cheddar cheese on top.
Aaaahh… yeah.. we ran out of sour cream. ♥
This recipe is inspired by Jamie Oliver‘s Rigatoni Arrabiata. Since I did not have some of the ingredients needed for his recipe like the cooked red peppers, I substituted it with sun dried tomatoes and tweaked the ingredients a little bit.
2 cloves garlic
1 red onion
2 fresh red chilis
5 oz sun dried tomatoes (in a jar)
1 can chopped tomatoes
1 small bunch fresh basil (I did not have this)
7 oz tortiglioni
4 tbsp capers (I love capers!)
1 tsp dried oregano
4 oz feta cheese
Black pepper (freshly ground)
- Peel and finely slice the garlic and onion. Finely slice the chili – if you want a kick leave the seeds in, for a more subtle flavor deseed.
- Drain and chop the sun dried tomatoes and open the can of tomatoes. Pick the basil leaves and finely chop the stalks.
- Cook your tortiglioni in boiling salted water according to packet instructions. Give it an occasional stir to make sure none of the pasta is sticking together. Meanwhile…
- Heat a large pan over a medium heat and add a splash of olive oil.
- Add the garlic, red onion, chilis, capers, basil stalks and oregano, and fry until softened and turning golden brown.
- Add the tomatoes and sun dried tomatoes and simmer gently for 5 minutes.
- Remove from the heat, season lightly with salt and pepper and cover with a lid.
- When your pasta is ready scoop out a cupful of the water for later, then drain the pasta in the colander.
- Tip the drained pasta into the pan of sauce and toss together. If the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
- Taste and season with a good pinch of salt and pepper. Stir through most of the basil. Cover with a lid to keep warm.
- Divide the pasta between the two plates, crumble the feta cheese, and the remaining basil leaves over the top, and tuck in!
Just imagine there are basil leaves on top of it. ♥
Today’s recipe is one of my favourite dishes in the Philippines. However, since I made it vegan, it didn’t taste like the flavourful dish I grew up having in the Philippines, but that doesn’t mean it is not delicious! Try it.
1 cup mung beans
1 cube vegetable stock
1 handful spinach
1 small tomato
2 cloves garlic
2 green or red chilis (optional)
3 cups water
There are lots of ways to make beans soft and since I don’t like waiting for too long, I always use a pressure cooker!
- Put the beans, the stock and the water in to the pressure cooker and let it cook for 8 minutes on medium-high heat.
- Turn the stove off and let it cool for a few minutes. How will you know if it’s time to open the lid? Look below:There is a small indicator beside the valve of the pressure cooker that I’ve used. When it’s up, it means there’s steam inside, so even if I try to open it, I will not be successful. But if you really do not have the time to wait, you can run cold water over the pot to force the steam out. Just avoid getting any water on the vent.
- On a separate pan, sauté your chopped onion, garlic and tomato.
- Add the cooked beans and chilis and let it simmer for a minute.
- Pour in the rest of the water from the beans together with the spinach and simmer for 2 minutes.
- Add salt and pepper to taste. Turn off the heat and serve with jasmine rice. Yum! ♥
This is a simple recipe I’ve learned from my mom, I just removed the bacon bits.
9 oz dried spaghetti
1 can cream of mushroom soup
1 can sliced or whole mushrooms
160 g Nestlé cream
2 oz romano or parmesan cheese
3 cloves garlic
I like to cook my spaghetti after I cooked the sauce to make sure the food is still warm but if you want to cook it the same time as you are cooking the sauce, make sure you save a cup of the starchy water so you can use it to moisture the pasta later. Cook the pasta according to packet instructions, add sea salt to season it.
- Fill your kettle and put it on to boil. Preheat your oven to the lowest setting and place your plates in the oven to warm.
- Put the butter to the hot frying pan, then throw in the finely sliced garlic and mushrooms.
- Add the cream of mushroom soup and Nestlé cream and let it cook for a minute, stirring occasionally.
- Add a bit of boiled water and milk to make it creamy to your liking.
- Add the cheese and salt and pepper to taste.
- Divide the pasta between your warm plates using tongs and pour in your creamy mushroom sauce. ♥