This is the “luxurious tomato-basil pasta” recipe from the Oh She Glows cookbook. The recipe is available online here (with the author’s permission… I checked). Just remember to soak the cashews the night before, and you’ve got a very quick and easy meal. The tomato-cashew sauce really is creamy and luxurious, with fresh basil for flavour and chopped leafy greens (spinach) for taste and good-for-you-ness. I’ll definitely make this again.
I’ve made tofu scramble many times, but this is the first time I’ve ever made a chickpea scramble. I used this Mexican Chickpea Scramble recipe from Fettle Vegan. I didn’t have any cabbage in the house, but I added some chopped-up choy sum for extra leafy-green goodness.
I served this up for dinner, along with home-made Lincolnshire seitan sausage, baked beans and peas. The scramble was tasty and filling. Maybe I still prefer scrambled tofu, but I will definitely make chickpea scramble again.
OK. These little beauties are raw Tex-Mex tacos from Leigh Drew’s book Greenilicious. In fact, they’re so gorgeous that they were chosen for the cover of Greenilicious. Look at those colours! I made this for lunch one very hot day. It’s easy: you whizz up some walnuts, sundried tomatoes and other yummy flavours to make a paste, which you serve inside a cos lettuce leaf, topped with tomato, avocado and coriander. The recipe is even available online. Yum!