ROASTED VEGETABLE PASTA SALAD // Recipe

2 courgettes (I used 1 green 1 yellow)

1 pepper, deseeded

1 red onion

1/2 broccoli, cut into florets

large handful of mushrooms, sliced 1/2cm thick

large handful of tomatoes (if cherry leave whole, if bigger cut into 1/2)

Method:

Preheat oven 180.

Cut all the vegetables into cubes around 1 inch thick, and the broccoli into large florets.

Spread across two baking tins, season with plenty of 1tbsp pepper, 1tbsp salt, 1tsp basil, 1tsp chilli powder.

Bake the vegetables for 30minutes, taking out and tossing half way (taking out any you see browning and place in a bowl).

10 minutes before the veg is done, add the pasta to a saucepan and cover with boiling water (using that from the kettle is quicker then waiting for water to boil over the pan). Add a pinch of salt to the water.

When the pasta is cooked, drain, and add to the pan with the vegetables. Toss everything together, adding more seasoning if necessary, and serve! You can have this hot or keep in the fridge for 3 days.

I also added some sliced vegan sausages one day.

VEGAN BERRY JELLY POTS // Recipe

These jelly pots are perfect for a light, refreshing Summer dessert. It’s common knowledge that jelly is usually made with gelatin, but there is a wide variety of those without if you just give a quick google (Vegan Womble has an extensive list).

I used this Greens jelly which you can get from Co-op, Tesco and most other supermarkets (even compared to ‘normal’ jelly my whole family think this is so much nicer!)img_2131

I later topped this with a massive dollop of vegan yogurt (Alpro Soya), and the creaminess complimented the fruity, jelly, consistency perfectly!

To call this a ‘recipe’ is a bit of a cheat really, as it so easy!

Ingredients:

1 Packet vegan jelly mix

300g (approx) mixed berries, I used strawberries, raspberries and blueberries to add a darker colour (if using strawberries, cut off the tops and slice in half)

Method:

Make the jelly acoording to packet recipe.

Mine was as follows – Place the contents of 1 sachet in saucepan with  200ml (7 fl.oz) of cold water and 25g (1oz) white sugar.

Heat to boiling whilst stirring continuously. Boil for 1 minute.

Stirring frequently, leave to cool for approximately 10 minutes.

Arrange the berries in mini bowls (I used glass so you can see the fruit).

Spoon over the fruit and allow to set in the fridge, around 20 minutes.

*If you set them overnight you may be able to flip and turn them out*.

Optional: add soya yogurt or ice cream for an extra touch!