Friday 8 November 2013

The not-so-traditional traditional bean and garlic pasta bake

I had a bean salad that needed urgent eating but when the weather is like this the last thing I want to be eating is salad. I needed something warm and comfortable, something that would require cheese and heating up the oven. Here in Glasgow the weather is always grey and miserable so I have been craving for a pasta bake for a while.

Bake base

200g of pasta
3-4dl mixture of different beans – I used edamame beans, broad beans, borlotti beans, black beans, sugar snap peas and green beans.
0.5dl of red peppers
0.5dl sweet corn
4 cloves of chopped/grated garlic (less if you don’t want to stink, more if you really appreciate garlic)
3 teaspoons of dried chives
3 teaspoons of basil
vegetable spread or oil

Milk mix

5 dl of unsweetened soya milk
0.5dl of NOOCH which is a pawsome name for nutritional yeast
3 tablespoons of plain flour
3 teaspoons of salt
Pepper to taste
On top
100g of grated vegan cheese – I used Redwoods melting edam style cheezly
So what do you do then?
1.       Bring the pasta to boil.
2.       Preheat the oven to 200-220 degrees.
3.       Grease a deep baking dish with vegetable spread or oil.
4.       Place all the ingredients of the milk mix into a bowl and mix furiously. Even better, pour it all into a bottle and shake.
5.       Drain the cooked pasta and rinse through cold water to avoid it from sticking together. Then mix it together with all the bake base ingredients (except for the vegetable spread or oil which you already used to grease the baking dish).
6.       Place bake base into the greased baking dish and pour the milk mix on top.

7.       Sprinkle the grated cheese on top  and adore the sight of your creation.
8.       Bake the bake in the oven for about 30-40 minutes, until nicely brown at the top.
9. Ketchup loving folks may want to serve this with ketchup.


Monday 5 November 2012

The most amazing apple and cinnamon pizza

This year we celebrated the world vegan pizza day by making a lot of pizza. I am aware the vegan pizza day was a while back but I personally think dessert pizza is relevant whatever the occasion!
The idea came from my mom, she used to make dessert pizzas when I was a kid. Unfortunately, my baking is not as good as those childhood memories.
So what do you need?
For the base (you can use a normal yeast-based base)
5dl of flour
1 sachet of dry yeast
5 tablespoons of brown sugar or sweetener
2 tablespoons of oil
300 millilitres of water
2 tablespoons of fine ground cardamom
2 teaspoons of salt
1 teaspoon cinnamon
For the topping
2dl of apple sauce
1dl melted vegetable spread
0.5dl brown sugar
3 sliced apples
For serving
ice cream
Alpro Soya custard
vegan whipped cream
1. Make the pizza base by mixing the ingredients together. Make sure you follow the instructions on the yeast sachet so that the yeast will work. Leave the base to rise for about 20 minutes. When I made this, I made a normal pizza base and added all the extras (cardamom, cinnamon and sugar) after the dough had already risen. This way I could make a normal pizza for dinner and have this as dessert.
2. Preheat your oven to 220-240 degrees and remind your cat about how pawsome he is.
3. Roll the dough flat on a tray. Spread a mixture of apple sauce, most of the sugar and 0.5dl melted vegetable spread on top of it. Spread the diced apples on top and brush with the rest of the vegetable spread. Sprinkle cardamom, rest of the sugar and cinnamon on top.
4. Place your most amazing apple and cinnamon pizza in the oven for 10-12 minutes.
5. Serve and enjoy!

Welcome to the Pawsome Vegan

This is a blog dedicated to food. The team behind this blog consists of two feline-loving vegans who love to share what they know about food. You can expect some recipies and restaurant and food reviews. We may also say a word or two about cats because cats are pawsome too.