On my recent lemon basil pasta recipe post I mentioned that I had been working on getting together some quick and easy recipes for work nights where I don’t feel like (or don’t have the time to) spend a long time in the kitchen making dinner. This mexican couscous salad is my latest 10 minute recipe – all that’s required is to cover the couscous and spices with boiling water, chop or gather together the remaining ingredients and then mix and serve!
Leftovers store well in a sealed container in the fridge for around five days – just omit the nutritional yeast and avocado and add these just before serving the mexican couscous salad. There’s only two of us at my house, so I like to make up this full batch for dinner and have the leftovers for lunch at work the next day – so as well as being a quick and easy dinner, the leftovers also serve as a quick and easy lunch the next day too!
Although I love spending time in the kitchen cooking, there’s always days where after a long day at work I just want to get home and get dinner on the table as quickly as possible. Recently, I’ve been trying to come up with some new recipes that are quick and easy but that don’t compromise on taste as a result. Pasta is often a go-to weeknight dish but I was growing slightly bored of the usual tomato sauce or pesto pasta, and so I came up with this lemon basil pasta dish instead. I’ve previously shared another 10 minute pasta recipe on the blog which can you take a look at here: one pot garlic harissa pasta recipe.
This lemon basil pasta takes just 10 minutes to make, and uses only 5 ingredients, so as well as being quick and easy, it’s also gentle on the purse strings! The lemon and basil make for a zesty and fresh base for the dish, and the nutritional yeast takes the dish from ‘good’ to ‘really good’ (although nutritional yeast seems to have this effect on most dishes!).
However long you’ve been vegan, I can guarantee that you’ve heard the words “I would go vegan, but I could never give up cheese!” escape at least one person’s mouth. These days there are so many cheese alternatives for vegans that everyone is bound to find at least one they like, and most can easily be bought at your local supermarket. However, the one cheese I’ve not found available to buy is vegan ricotta cheese.
This recipe for vegan ricotta cheese takes one vegan staple food – tofu – and turns it into a delicious vegan cheese ready for use in any recipe you want. As with ‘regular’ ricotta cheese, this vegan version is extremely versatile as it doesn’t have an overpowering flavour. This means that although it can be eaten on its own on top of crackers, it also tastes great paired with any number of other flavours. My favourite way to eat vegan ricotta cheese is in a big baguette, topped with vine ripened tomatoes, fresh basil leaves and a sprinkle of black pepper.
The best thing about this recipe? It only takes 5 minutes and 5 ingredients (plus seasoning) to make!
This pesto came about as a result of an oversight when doing my grocery shopping. I’d originally planned to make a pea and mint dip but upon looking in the freezer I realised I had no frozen peas (I know – outrageous!). I did, however, have a bag of kale which I’d frozen for some unknown reason, so decided to improvise. The leading flavour here is the cooling mint, so if you don’t have kale available you can easily switch it up with some spinach instead.
3 cups oats
3 tablespoons freshly squeezed orange juice
4 tablespoons maple syrup (or sub any other liquid sweetener)
3 tablespoons aquafaba
Zest of 1 orange
1/3 cup chocolate chips
1 white onion (chopped)
1 bulb of garlic (cloves thinly sliced)
6 cups vegetable stock
2 tablespoons harissa paste
1/3 cup olive oil
1 cup nutritional yeast
Handful of basil (finely chopped plus a few left whole for topping)