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Pea Shoot Pesto with Buttery Gnocchi

pea shoot pesto gnocchi

Homemade Pea Shoot Pesto with Butter Fried Gnocchi

A delicious 15 minute meal using a homemade pea shoot pesto which is naturally vegan, paired with butter fried gnocchi. If you want a really simple meal for after work or a picnic, this pesto recipe is great to have up your sleeve. You can pair it with pasta or gnocchi, depending on what you have in your cupboards.

What’s in the recipe?

Pea Shoots- This is the main ingredient, it’s a delicious sweet and fresh tasting salad leaf. If you don’t have pea shoots you could replace it with watercress, rocket or spinach. All have a delicious peppery and fresh flavour.

Pine Nuts- These offer a delicious nutty and rich flavour to work with the greens, but can be swapped out for almonds or walnuts. If you want an even richer flavour, toast the pine nuts until slightly brown.

Gnocchi- I find with gnocchi if you bring it to boil for 2 minutes, drain the water then add to a frying pan with oil or vegan butter it gives the best results.

Butter- I find using vegan flora block is great, be generous with the amount to use with the gnocchi and fry on a medium heat until slightly brown on each side.

Nutritional Yeast- Now if you’re a hardy vegan you’ll have this in your cupboard, but if you’re not, it’s a flake that gives a slightly nutty and cheesy flavour. If you’re not vegan use a hard cheese such as parmesan or a vegan version of the same cheese.

pea shoot pesto

 

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pea shoot pesto gnocchi

Pea Shoot Pesto & Buttered Gnocchi

Vegan buttered gnocchi with a homemade pea shoot pesto which is really simple, easy and quick to make. The flavour of fresh garden peas really comes through this dish which works beautifully with the buttery toasted gnocchi.
Prep Time 10 mins
Cook Time 5 mins
Servings 2 people

Ingredients
  

Peat Shoot Pesto

  • 70 g pea shoots
  • 1 cloves garlic
  • 1 tsp salt
  • 1/2 cup olive oul
  • 1/2 cup pine nuts
  • 2 tbsp nutritional yeast
  • 1/2 lemon squeezed

For the Gnocchi

  • 500 g gnocchi
  • Pine nuts to top
  • 150 g asparagus

Instructions
 

  • Pop the gnocchi in a pot of boiling water and simmer for 2 minutes until the gnocchi floats to the top
  • In the meantime add all of the pesto ingredients to a food processor and blitz
  • Drain the boiling water then add the gnocchi to a frying pan and fry for a few minutes before adding the pesto along with the asparagus and pine nuts and continue to fry until crispy on the bottom
  • Serve in a bowl with a few sprigs of fresh pea shoots and enjoy!

Notes

you can swap pea shoots for watercress or rocket or spinach!
Swap pine nuts for walnut or toasted almonds
Don’t have nutritional yeast? Don’t worry, it just adds a nutty cheesy flavour but isn’t essential
Don’t have gnocchi? Just use some cooked pasta instead!

If you like this recipe why not try my simple Roasted Tomato And Garlic Risotto

vegan vegetable risotto with bulgar wheat

Dinner Recipe

15 Minute Simple Garlic Pasta

15 minute garlic pasta vegan

Simple 15 Minute Garlic Pasta Recipe

Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients you can create this at home. You will need garlic, tomatoes, pasta and tenderstem and seasoning to make this. 

What’s in the recipe?

Garlic- I’ve opted for about 3 large cloves, or if you’re using a much smaller garlic bulb go for around 4-5. The aim is to have a beautiful garlic flavour so don’t be afraid to go heavy!

Pasta- I chose rigatone pasta for this recipe as I love the way the filling seeps into the tube and gives a pop of flavour with every bite. You can use any pasta you have to hand, this will work!

Tomatoes- I find fresh tomatoes work a lot better with this recipe. It’s pretty versatile for whichever kind of tomatoes you have but I love using smaller tomatoes such as cherry, piccolino or roma.

Seasoning- I’ve used marjoram, parsley and thyme for this recipe. Marjoram has a gorgeous spice to it, perfect in recipes such as this. It’s not as strong as chilli but gives a slight punch. If you don’t have marjoram substitute for 1/2 tsp oregano.


cherry tomatoes and garlic pasta sauce

Tips and Tricks

Pasta Water- Save some of the pasta water, usually a good ladle full (between 100-200ml) to mix in with the tomatoes. It’ll help create a delicious silky smooth texture to coat all of the pasta.

Season heavily- The trick to good pasta is heavily seasoning the pot of boiling water, seasoning whilst cooking and just before serving. Pasta also loves cracked black pepper so be generous with that too!

Thicker sauce? If you like loads of sauce to your pasta, double up the tomatoes to 600g.


garlic and tomato pasta

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15 minute garlic pasta vegan

15 Minute Easy Garlic Pasta

Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients in the house, give this plant based recipe a try. Full of flavour with 10 main ingredients, it's perfect for batch cooking
Prep Time 3 mins
Cook Time 12 mins
Servings 2 people

Ingredients
  

  • 130 g pasta
  • 3 large cloves garlic
  • 7 Tenderstem
  • 300 g tomatoes
  • 2 tsp tomato purée
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp marjoram
  • 1 tsp Parsley
  • 1 tsp thyme
  • 100 ml pasta water
  • 1 tbsp nutritional yeast optional
  • 1 tbsp pine nuts optional

Instructions
 

  • Start by frying the chopped garlic cloves in olive oil for 2 mins
  • Add the roughly chopped tomatoes and seasoning and leave to fry
  • Meanwhile whack a seasoned pot of water on to boil and add the dried pasta, after about 8 mins add the roughly chopped Tenderstem
  • Mash the tomatoes into the garlic and add the tomato purée, mix together
  • Once the pasta is aldente, drain (leaving a good ladle full of pasta water) and add to the pan of tomatoes and garlic
  • Stir together, taste and season generously with salt & pepper again
  • Top with nutritional yeast and pine nuts if you’re feeling fancy, otherwise ENJOY!

If you like this recipe why not try my Garlic, Tomato & Veg 15 Minute Pasta

vegan tomato pasta recipe

 

15 minute garlic pasta vegan

15 minute garlic pasta recipe

Dinner Recipe

Crispy Peanut Tofu Noodle Bowl

crispy peanut tofu noodle bowl recipe

Crispy Tofu Noodle Bowl Recipe

This easy crispy tofu noodle recipe has become a weekly favourite in our home because it’s minimal effort and takes 15 minutes to cook. The peanut sauce can be doubled up if you want to add sauce to the noodles but also works as a marinade. Gone are the days of soggy and crumbly tofu, these tips will help get your tofu crispy.


Useful Tips To Get Crispy Tofu

High heat- The best tip to share is to make sure you have a frying pan or a griddle pan on a high heat using a splash of sesame or peanut oil to help fry. If you have a non stick frying pan even better!

Drain the tofu- Drain the tofu from excess liquid and using a tea towel, muslin cloth or paper towel to soak up the liquid within the tofu. This will help when frying as otherwise it can sit in a puddle of water which adds cooking time.

Marinade the tofu – If you have a little time or you know you want to have this for tea, simply chop the tofu earlier in the day, whisk the sauce ingredients together and allow to marinade the tofu for 30 minutes  or even overnight. This really helps the tofu become infused with all of the peanut and chilli flavours from the sauce. If you don’t have time to marinade, don’t worry! Just make sure you have a good non stick pan to help when frying the tofu.

Apply some pressure – By covering the tofu with the grease proof paper or tin foil then adding another frying pan over the top and pressing will work. This adds pressure and traps the heat for the tofu frying. If you apply pressure for around 3 minutes then flip the tofu to fry on the other side.


crispy peanut tofu noodle bowl

Ingredients Breakdown

Firm Pressed Tofu– using firm tofu will work slightly better with this dish as it will hold it’s shape better when frying.

Peanut Butter- Using a smooth, runny and oily peanut butter will really help this dish come together beautifully. If you want to sub out the coconut oil, just double up the peanut butter portion.

Coconut Milk- This helps create a thick creamy sauce to marinate the tofu, however please feel free to substitute this ingredient out if you’d prefer!

 


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crispy peanut tofu noodle bowl recipe

Crispy Peanut Tofu Noodle Bowl

15 minute recipe using a peanut and coconut sauce to marinade the tofu with tips on how to get crispy tofu every time.
Prep Time 20 mins
Cook Time 14 mins
Marinade Time (not essential) 30 mins
Servings 2 people

Ingredients
  

  • 1 block of firm tofu I used cauldron organic firm tofu
  • 150 g dried rice noodles They usually come in dried nests of 1 person serving, so use 2 if so
  • ⁣2 stalks Cavolo Nero collared greens or kale will work

For the peanut dressing

  • 2 tbsp peanut butter smooth and oily texture
  • 100 ml full fat coconut cream
  • 1/2 lime squeezed for the juice
  • 1 tbsp tamari or soy sauce
  • 1 tsp chilli flakes
  • 1 tbsp sesame oil
  • ⁣3/4 spring onions to garnish
  • 1 tbsp chilli infused oil to drizzle over the noodles

Instructions
 

  • Drain the tofu then chop into 2cm cubes
  • For the peanut dressing, whisk all of those ingredients together then cover the tofu and set aside for around 20 minutes (don't worry if you don't have time to let it marinade, just coat and use a good non -stick pan to help it fry in all of those delicious flavours)
  • ⁣Place a frying pan on a high heat with the sesame oil and fry for around 5 minutes on each side
  • ⁣Chop the greens and add to the pan with the tofu to fry (you can place a lid on top to sauté if preferred)
  • Place the rice noodles in a bowl and cover in boiling water and set aside
  • ⁣Drain the water from the noodles then add to the pan with the tofu, then plate up!
  • ⁣Serve with chopped spring onions, a generous drizzle of chilli oil and a slice of fresh lime
Keyword 15 minute meal, crispy tofu, noodles, peanut recipes, tofu

If you like this recipe why not try my Chilli Peanut Ramen Recipe

chilli peanut tofu ramen vegan