Jessica Albue @jessicaalbue - Tumblr Blog

This was my lunch!! Pesto pasta (I blended up avocado, kale, spinach, cashews, mint and green peas in my blender for the sauce) 🌻 It tasted good but then I added on some nutritional yeast, basil and cherry tomatoes afterwards and it took it to the next level 😏😏😏 There are few things in this world that can top some bomb vegan pesto pasta 😍

✨instagram✨: @veganzoejessica

veganfoody

Spicy Szechuan Eggplant

recoverveganrecipes

Butternut Squash, Lentil and Spinach Curry

Ingredients:

320 g butternut squash (just the flesh)

60 g uncooked mixed lentils

½ vegetable stock cube

40 g white onion, chopped

40 g thai red curry paste

200 g full fat coconut milk (½ a can)

200 g chopped tomatoes

150 g young spinach

1 naan bread to serve

Recipe:

First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.

Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.

Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.

Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.

Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

mooneyeart

Vegan Quinoa Stew

Ingredients:

½ cup uncooked quinoa

1 tbsp tomato paste

1 ½ cups vegetable stock

1 large red pepper

1 can crushed tomatoes

1 tsp paprika

2 cloves garlic

1 small onion

200 grams veggie ground

1 baguette (optional)

pinch of salt and pepper to taste

½ tsp sugar

1 tbsp olive oil

Directions:

Mince the garlic, onion and dice the red pepper and set a side. Heat a large sauce pan with some oil and add the garlic and the onion and cook for about a minute. Then add the pepper, tomato paste, and the veggie ground. Cook on medium high heat for about 5 minutes.

Add the veggie stock, the canned tomatoes and quinoa to the pan and stir well to combine. Stir in the salt, pepper, sugar, and paprika and cover with a lid. Cook on medium low heat for about 20 minutes or until quinoa is to your desired consistency.

Serve in a bowl with some baguette (highly recommended) and enjoy your meal.

zoeatery

Today’s lunch!! Rice noodles with avocado, roasted vegetables (carrot, pumpkin, broccoli, mushrooms, red and yellow capsicum, eggplant and red onion) and baked tofu marinated in tomato sauce, soy sauce and misc. spices So delicious 😩😩 Food can be incredibly delicious, fulfilling, nutritious and satiating without animal products, one of the best parts about going vegan is the newfound appreciation you develop for foods and dishes you wouldn’t have considered or given the chance as a non-vegan :)

✨instagram✨: @veganzoejessica