Dinner: Butternut squash linguine

unnamed

I do love my pasta. Sometimes I find myself eating nothing but pasta for days, because it’s easy and diverse and I love it. So I am always excited to try out new pasta recipes, especially when they involve things I wouldn’t normally put in it. Butternut squash! As a creamy sauce! Who knew.

I got the recipe here: http://cookieandkate.com/2014/creamy-vegan-butternut-squash-linguine-with-fried-sage/

I left out the fried sage and substituted it for dried sage and it worked out nicely. I also added edamame beans to the sauce, a cauldron sausage and some fried kale crisps on top to make it a protein and iron rich meal. This recipe makes A LOT of sauce, so be sure to freeze some for later.

Price:£1.35 per portion

Protein: about 20 g per portion

Dinner: Vegan stroganoff

2015-01-18 21.35.35

I found this lush recipe on the Guardian website and imediately wanted to make it. It was honestly the best thing I’ve eaten in a while! It takes a while to prep, what with the cashew soaking, and it took me about an hour to make, but only because the recipe is written in a disjointed way and it did not occur to me that I could probably just throw most things in a pot at the same time and thus shorten the cooking time. However, I do recommend that you spend a bit of time making this, as it is definitely worth it when you put it in your mouth. I recommend getting the firmest tofu you can, as mine (even though it said firm tofu on the packaging) fell apart while cooking, and also to cut back on the onions in the recipe. I used all dried herbs and it turned out wonderful.

http://www.theguardian.com/lifeandstyle/2014/feb/14/tofu-mushroom-stroganoff-vegan-recipe

Price per portion: £1.05

Protein: 32 grams, without added nutritional yeast

Dinner: Couscous and hummus salad

2015-01-11 19.47.23

Another quick healthy dinner for when you don’t feel like spending more than 10 mins in the kitchen.

Recipe (makes two portions):

Soak the couscous in boiling water as per instructions (should not take more than 5 mins). Cut up whatever veg you have on hand (I had lettuce, cucumber, tomatoes, pepper and corn). Cut up some vegan cheese, drain a can of chickpeas and mix both in with the veg. Add the cousous and finish with a giant dollop of hummus of your choice. This recipe makes 2 big portions, so I had leftover for lunch. If you want to add more protein, add nutritious yeast or protein powder, or have it as a side with  tofu, seitan etc.

Price: £1.60 per portion

Protein: 28 grams per portion

Lunch: Wholewheat pasta with veg and sausages

2015-01-06 21.34.37

This is a quick lunchbox meal that I call “I came home at 10 o’clock and couldn’t face spending more than 5 minutes on making lunch for tomorrow”.

Recipe (such as it is):

Leftover wholeweat pasta

Some leftover steamed veg

2 cauldron cumberland vegetarian sausages (cooked as per instructions)

A giant dollop of hummus (I am IN LOVE with roast pepper hummus)

An appropriate amount of vegan cheese (the appropriate amount is lots)

Price: £2.10

Protein: 25 g per portion

 

Dinner: Roasted butternut squash risotto

2015-01-01 20.36.32

Happy 2015! After the excessive feedings of the festive period I’ve decided to make something low fuss and healthyish to start the year and get back on to healthy eating. I also realised that it’s pretty impossible to make a plate of risotto look appealing on a picture. Oh well. This is my standard risotto recipe with added squash and herbs and I eyeball the quantities in a lot of places, so feel free to experiment with different amounts of ingreedients. Risotto is probably one of my favorite dishes and while it does take a while to make, it’s pretty low fuss throughout.

Recipe (makes 4 big servings):

1 butternut squash, pealed and cut into chunks

300g risotto rice (or pearl barley for variety)

1L veg stock

one glass of white wine (I used chineese cooking wine because that’s what I had on hand)

1 onion, chopped

sage, either fresh or dry

a few tbsp olive oil

50g margarine

50 g grated cheese of your choice

optional nuritious yeast and 2 cloves of garlic, chopped

Pre-heat the oven to 200 degrees C. Coat the squash chunks in olive oil and sage, then put in a shallow roasting tray and pop in the oven for 30 min. They should be nice and soft when you take them out.

In the mean time make the veg stock and fry the onion in half the butter over low heat for 10 mins. The internet tells me this is called “sweating the onions”. Add the rice and mix well, cooking for a few more minutes. Turn the heat to medium and add the wine, stirring regularly until all of the wine is cooked off. Now start adding the stock one ladle at a time, stiring regularly so the rice doesn’t stick. If you find it’s sticking a lot, turn own the heat. While this is happening you can shallow fry garlic and sage in some oil (or alternatively, roast in the oven) for 10 mins. Be careful not to burn the sage.

The risotto should be done in 25 mins or so. At this point you can add nutritious yeast, protein powder etc. When the butternut squash is done roasting, mash it up roughly with a masher or fork, then add to the risotto. Take it off the heat and mix in the remaining butter and the cheese. Stir and leave for a few minutes to set. I added lots of sage and the garlic on top and then devoured it.

Price per portion: £1.90

Protein content: 10 grams per portion, more if you add protein powder