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. 

     
 

PERFECT CARROT CAKE // Recipe

Carrot cake is my family’s all time favourite cake, and being competely unbias the carrot cake at No33 Cafe is the BEST you will ever buy. I’ve used this as the basis for mine, but made a couple of slight changes to suit it to my exact tastes. It’s also incredibly easy to make, and has got carrots in so pretty much counts as one of your 5-a-day.

P1030815.JPG
170g/6oz caster sugar

55g/2oz dark brown sugar

3 medium eggs (or vegan egg replacement or 1/2 cup apple sauce + 60ml extra oil)

175ml oil (sunflower, vegetable or coconut)

3/4tsp vanilla extract

225g/8oz self raising flour

1tsp bicarbonate of soda

1tsp cinnamon

200g/70z (around 3 large) carrots, peeled and grated

50g/1.75oz handful of raisins (optional)

Icing –

2 tubs of mascapone OR 2 tubs vegan cream cheese

up to 50g/2oz icing sugar, sifted

drop of vanilla extract

16010693_687393584771894_106845587_o-1

Preheat the oven to 180C/350F/gas mark 4.

Whisk the eggs and both sugars together in a large bowl until well combined, then add in the oil, vanilla, sift in the dry ingredients, and beat everything together.

Split the batter between two 8 inch cake pans lined with grease proof paper and oil.

Bake for 25 minutes, or until when inserted with a cake skewer it comes out with just a few crumbs, and leave to cool on a rack.

For the icing, gently beat the mascarpone or vegan cream cheese until smooth, then add the vanilla, sifted icing sugar and fold in gently.

If the icing is too runny, place it in the fridge for an hour until it hardens.

When the cake is cool and the icing is ready, spread half of the icing onto one cake with a knife (palette knifes are particularly great at this), then repeat with the next layer of cake. Grate some extra carrrot on top to decorate, and serve.

This keeps well in the fridge for up to 5 days.

P1030817.JPG

P1030819.JPG

P1030821.JPG