VEGAN CHICKEN PASTA SALAD // Recipe

   
80g uncooked pasta

100g vegan chicken style pieces

1/2 medium pepper

2inch chunk cucumber

7 cherry/plum tomatoes 

2tbsp pine nuts or cashews

8 basil leaves 

1tsp lemon zest (around 1/2 a lemon)

OR 

This was inspired by Co-op vegan pasta dish, which you can easily buy, add some extra ‘chicken’ or chickpeas into for protein,  and bam easy lunch done.

 
Boil the pasta for 15 minutes (or however long the packet says) and while waiting, chop up your vegetables into small chunks.

Cook the vegan chicken if necessary (I use Quorn in the microwave covered in water for 4 minutes). Then set aside and leave to cool.

When ready, drain the pasta, run under cold water to cool it, and add the veg, chicken, pine nuts, and lemon zest.

Chop the basil finely, and scatter all over just before serving.

This is perfect to take along to a summer barbecue, or you could even pack it up to take to work with you as it lasts up to 5 days in the fridge. 

     
 

VEGAN CHOCOLATE MOUSSE // Recipe


Mousses traditionally use whipped egg whites, caster sugar whisked with egg yolks, chocolate and whipped cream, so it’s easy to see why this is such a delicious well loved dessert.However, this recipe manages to replicate that airy, smooth perfection using just three ingredients – silken tofu, cocoa powder and dark chocolate.

Silken tofu has less water pressed out of it then the traditional tofu that you would use in stir fries etc, but it’s still a great source of protein as well as have an almost neutral taste making it perfect to add with other flavours.

You can also custom the basic mousse with any flavours you like;

black forest – stewed black cherries with shaved dark chocolate

chocolate orange – add zest of 1 orange and decorate with candied orange peel

matchmakers – add 1/4tsp of mint extracts and decorate with crystallized mint leaves

  

 

Vegan Chocolate Mousse

  • Servings: 2
  • Time: 15minutes + 1 hour chilling
  • Difficulty: easy
  • Print

A light, airy, yet luxurious mousse completely egg, cream and milk free.

Ingredients

350g silken tofu

4level tbsp cocoa powder (or 2tbsp cacao)

50g dark chocolate, 70% +, melted and cooled slightly

50g raspberries

30g hazlenuts

Directions

  1. Melt the dark chocolate in a glass bowl over a pan of simmer water, or in the microwave in 20 second blasts, until smooth and glossy, then leave to cool for 10 minutes.
  2. Drain the liquid from the silken tofu.
  3. Add to the blender (or nutribullet) with the cocoa and melted chocolate.
  4. Divide between the two glasses or bowls, leave to set for 1 hour.
  5. Decorate as you wish (I toasted some hazelnuts in an oven for 15minutes at 180C, then chopped them and sprinkled them over with some raspberries).

This will keep well in the fridge for up to 5 days.