3 Easy & Nourishing Weekday Meals

Vegan mushroom stroganoff

Hey ya’ll! This month I’ve been digging deep into the very first issue of Cook Vegan – the brand new sister magazine to Vegan Life. The guys asked me if I would consider sharing a few highlights from the Jan/Feb issue so of course I said yes. In return for supporting this awesome new mag, I get to dive nose-first into a bunch of new recipes. Makes sense to me!

Cook Vegan is absolutely brimming with whole bunch of plant-based and I will also add HEALTHY recipes for you to enjoy. In it’s mission to help improve the cooking skill of every eater, they also get into the nitty gritty of certain more ‘exotic’ or unusual ingredients, helping us broaden our knowledge and clear up any confusion in the kitchen.

Cook Vegan mag

I personally think is great – not only does Cook Vegan help to break you out of a cooking rut, it also educates people on cooking methods, tools and ingredients. In fact, with regular reading it’s likely to prevent one from ever entering a cooking rut at all. Among its pages were so many recipes, using ingredient combos I had never even considered before. Although I usually like to stick to dishes I know I love and enjoy, this issue made me pluck up the courage to try something new. Variety is the spice of life, as they say.

Vegan Californian noodles

I wanted to share my favourite three recipes from the Jan/Feb issue with you all, but not just that. I also wanted to show how easy and versatile some of these recipes were by noting any substitutions or changes I made in the process. Hopefully that should fill you with a bit more confidence when you give them a try.

The March issue of Cook Vegan is out now, so it’s certainly worth picking up. I’ve had a peek and there are some stellar recipes I can’t wait to report back on.

You can subscribe to Cook Vegan here in both physical and digital copy.

 

Californian-Style Noodles with Tofu & Miso

Vegan Californian noodles

Serves: 2

Ingredients

120g buckwheat or brown rice noodles (I use King Soba)
150g (1 cup) carrot, cut into fine strips or julienned
1 lime
1 red chilli
1 tbsp tamari
200g courgette, cut into ribbons with a peeler or spiraliser
2 tbsp white miso paste
2 tsp maple syrup
300g firm tofu
Medium handful of fresh mint

 

Method

  1. Drain and rinse the tofu. Pat dry with a towel and cut into cubes.
  2. You can EITHER: fry the tofu in a little oil in a frying pan for 5 mins before adding the tamari. OR, for my version (oil-free) place the tofu in a baking tray, drizzle with the tamari and bake on 200°C for about 15 mins. I swear it comes out just as firm and full of flavour.
  3. Fry or sautee the carrot strips in the frying pan for about 5 minutes or until softened.
  4. Cook the noodles according to the instructions with a pinch of salt (usually about 5 minutes). When cooked, rinse briefly in cold water and set aside.
  5. To make the sauce, mix the white miso paste with the juice of the lime and the maple syrup.
  6. When the tofu, carrot and noodles are cooked, mix them all together in a bowl with the courgette ribbons. Finely chop the chilli and remove the seeds, then add that too.
  7. Roughly tear the mint leaves and add to the bowl, along with the miso sauce. Serve immediately in two warm bowls!

Vegan Californian noodles

 

Mushroom Stroganoff

Serves: 4 (or for me, it made 3 good-sized portions)

Vegan mushroom stroganoff

 

Ingredients

2 large shallots (I used half an onion)
4 cloves garlic (I found 2 was enough)
1 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
450g portobello mushrooms (I used plain ol’ chestnut)
25g dried porcini mushrooms, chopped & soaked for 30 minutes in 235ml water
115ml dry white (vegan friendly) wine
450g silken tofu
Juice of 1 lemon
2 tbsp apple cider vinegar
1 tsp garlic
450g wholegrain fettuccine pasta, cooked, drained and kept warm (I used linguine)
Sea salt & ground black pepper, to taste

Vegan mushroom stroganoff
Excuse that mark on my fork…I’d clearly already had a taste :’)

 

Method

  1. Fry or sauté the shallots/onions in a large frying pan over a medium heat for 8 minutes. Add 1 to 2 tablespoons of water at a time to keep them from sticking to the pan.
  2. Add the garlic and thyme and sauté for another minute.
  3. Stir in the salt and pepper, rosemary and mushrooms and cook for another 10 minutes, stirring occasionally.
  4. Add the porcini mushrooms and the liquid in which they were soaking. Add the wine, stir and simmer over medium-low heat for about 20 minutes.
  5. Whilst it cooks, make the tofu sour cream sauce. Blend the tofu, lemon juice, apple cider vinegar, garlic and a bit of salt until it makes a creamy sauce.
  6. When the stroganoff has finished cooking, stir in 250g (1 cup) of the sour cream. If you like it REALLY creamy, you could add all of it (I did!).
  7. Add the cooked pasta and toss well. Serve and garnish with fresh parsley and a grating of black pepper.

 

Spicy Peanut & Parsnip Green Soup

Easy parsnip and peanut soup

I made quite a few tweaks to this recipe, but it still came out thick, creamy and delicious. This soup is amazing served with some roasted rye or sourdough, but is also great on its own as the parsnips make it really filling.

Serves: 2

Ingredients

3 parsnips, peeled and cut into chunks
1 red onion, peeled and quartered
2 garlic cloves, peeled
2.5cm/1 in piece of fresh ginger, peeled
720 ml veg stock
2 tbsp peanut butter (I subbed tahini instead)
2 tbsp coconut cream (this soup will still work without)
2 tsp ground cumin (I used 1)
Pinch chilli powder
30g fresh coriander leaves

For the topping:

1 tbsp coconut chips
1 tbsp pumpkin seeds
Finely grated zest of one orange (will work without)
15g fresh coriander
Sea salt and freshly ground black pepper

Easy parsnip and peanut soup

 

Method

  1. Preheat the oven to 200°. Place the parsnip pieces, the onion and the ginger on a lined baking tray, drizzle with a bit of veg stock (or oil) and roast for 20 minutes.
  2. Make the topping by mixing all the topping ingredients together in a bowl, seasoning with the salt and pepper.
  3. Blitz the stock, peanut butter/tahini, coconut cream, chilli powder, cumin and coriander in a high speed blender until smooth.
  4. Remove the roasted veg from the oven, add to the blender and blend. If you have a small blender or are using the Nutribullet, you may need to divide the mixture into two halves. If you want to thin out the soup, add a little water.
  5. Heat up the soup again in the pan until it’s a nice temperature. Serve in two bowls and sprinkle over the topping mix. I will also say here that a squeeze of lime went really well!

 

Be sure to let me know what you think of these recipes, and of course Cook Vegan itself, if you buy it. In the meantime I hope these dishes will be enough to keep you sated. 😉

 

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