Month: March 2017

After a bit of a break from blogging, with uni deadlines and stress finally at a period of abatement (at least, there’s three weeks until the next deadline), I’ve finally got time for a few posts.  Having spent mornings and afternoons working part-time, studying, and writing essays for the past couple of months, it’s been difficult to find time and motivation for cooking creatively.  Several go-to recipes from Aine Carlin’s Keep it Vegan (that black bean chilli) have kept me going, and I’ve often winged it with improvised curries, stir fries, and pasta sauces, some of which may one day make it to this blog.  I’m currently a big fan of Bosh, who devise glorious recipes – from a sweet chilli tofu dish to chocolate fudge cake – filmed from a vantage point which allows the viewer to envisage themselves in cooking mode. 

One of my favourite dinners keeps it simple with two of my favourite things: roasted veg and garlic.  This recipe is super easy and very satisfying. 

For 2 – 3 portions, you’ll need:

two handfuls of cherry or plum tomatoes (around 150g)

two medium courgettes

one medium aubergine

two peppers – red or yellow

five or six cloves of garlic

half a bunch fresh basil (optional, but recommended!) 

chilli flakes

dried rosemary

salt and pepper

olive oil

80 – 100g wholewheat pasta, per person

Begin by preheating the oven to gas mark 6.  Halve the aubergine lengthwise, then each half in two, before cutting into chunks.  Place in a large bowl.  Halve and deseed the peppers, roughly slice, and add to the bowl.  Drizzle the aubergines and peppers with olive oil, then season with salt, pepper, a tsp dried rosemary, and a pinch or two of chilli flakes.  Mix well with your hands to coat all the vegetables, before tipping into a large baking tray.  Slide into the oven. 

Slice the courgettes and place in the bowl with the tomatoes.  Drizzle with oil and season as before, tip onto another tray, and place in the oven underneath the other.  Roast for 45 minutes – 1 hour, switching the trays halfway through and giving the veg a stir.  When you switch, throw in the garlic cloves (whole!)  onto the top tray.  These will finish tender and fragrant. 

With ten minutes to go, boil and drain your pasta.  Rip the basil leaves into quarters, and stir equally through the veg.  Divide between plates or place leftovers into Tupperware for a delicious lunch or dinner tomorrow, hot or cold.  Serve over the pasta with nutritional yeast, for a nutty finish.  Simple and very tasty! 

(Perhaps avoid the garlic if you’ve got a date that evening.  I’ve been told the day after a garlic-y dinner that I reek of the stuff.  Charming.)