Tag: VEGANO

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Parley Pasta

One pot pasta with a blitz and a flip of a pan – ready in 7 minutes.

Prep: 5 minutes.

Cook: 7 minutes.

Serves: 2

For the sauce (Parley vinaigrette)

A parley made with fresh parsley as it’s key component packed with iron.

A one, two, three no fuss delicious dressing come salsa come sauce come everything!

Makes well over 250ml.

Ingredients

•2 C chop parlsey stalks.
•Vinager squeeze count to 10.
•½ C water.
•Dijon mustard 1t.
•Salt pinch.
•Garlic cloves: 4.
•Olive oil glug: count to 3.
•Syrup squeeze: count to 3.

  • Blend until smooth.
  • Bottle and refrigerate or as in this case we are enjoying with our pasta so just set aside.

For the pasta

•Ingredients:

•Pasta: ½ pkt.

•Water: to cover pasta.

•Bayleaf: 1.

  • Half fill M size wok with water, add 1 bay leaf, bring to boil, add half pkt pasta, turn heat down to simmer, timer on for 7 minutes.
  • Strain, add back to wok and drizzle with olive oil, toss and add Parley Vinaigrette to combine together. Add however much you desire. We went for almost the full 250ml bottle.

Notes

Serve with additional chopped parsley, nutritional yeast, pine nuts and seperate salad of choice.

Just Vegan because you love it.

Love & hugs

Šárka

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Herb Cusk Eel

Best eel you have ever tasted! Clean, digestible and less fatty – one of our favourites!

If you have enjoyed fish all your life before going vegan then this dish is for you! It smacks of the sea and the texture is totally satisfying. Flavour is spectacular!

Serves 2

Cooking time half hour for full meal.

Ingredients & technique

•6 Red baby potatoes with skins

– Cover with plain water, boil, set timer on for about 20 minutes until ready, test with fork or toothpick should go through easily, drain, then set aside. Allow water to cool separately and use that to water plants.

•Tofu block slice width at least finger thickness and up to 5cm wide.

•Nori sheets – 2.

•Rice paper – 2 sheets.

-Add sliced tofu to air fryer for 10 to 15 min on manual high at 200degrees.

-Gift wrap with nori each tofu slice then gift wrap with rice paper.

-Fry in hot oil till crisp about a minute each and on all sides then set aside.

For the sauce

•10 cm Stalks of parsley, dill and coriander cleaned and chopped, add to blender with

•Squeeze of vinegar – count to 10

-Blend

•2 cloves garlic

•1 whole small lemon (juice thereof)

•1 t sugar.

•Oat cream 250ml

•Pinch salt

-Blend briefly, taste, adjust and set aside.

Back to pan

•Half chopped onion and quarter chopped zucchini add to hot oil together with fish, then add the ready boiled potatoes and then finally pour in the ready blended sauce when onions are softened. Bring everything to the heat and plate.

-Garnish of fresh dill and coriander, and if you wish some sliced red chili for colour and zing.

Let us know where you are, how easy it was for you to make this recipe, and how much you enjoyed it! We would love to hear your feed back and see your presentations in the comments box below!

Love

Šárka

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