Tag: lemon

dinner, quick meals, savoury

LEMON BASIL PASTA (vegan)

lemon basil pasta recipe

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!).

aquafaba, savoury, vegan

BEER BATTERED TOFISH WITH LEMON MAYO (vegan)

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Ingredients

For the lemon mayo:
3 tablespoons aquafaba*
2 tablespoons lemon juice
1 teaspoon mustard
1 teaspoon apple cider vinegar
1/2 cup + 3 tablespoons vegetable oil
Zest of 1 lemon

For the tofish:
1 block of tofu
3 tablespoons aquafaba*
2 nori sheets
140g flour
200ml (vegan!) beer
Salt and pepper
2-3 cups vegetable oil

*Aquafaba is the liquid from a can of chickpeas

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dessert, sweet, vegan

SALTED CARAMEL PRETZEL CHEESECAKES (vegan)

Ingredients

For the crust:
3 cups salted pretzels
1/4 cup vegan butter
1/4 cup dark chocolate
1/4 cup golden syrup (or other sweetener)

For the ‘cheese’ topping:
1 cup cashews (soaked overnight)
3 tablespoons lemon juice
4 dates
3 tablespoons coconut cream*
1 teaspoon vanilla extract
3 tablespoons coconut oil
1/2 cup soy milk
1/4 cup caster sugar

For the salted caramel sauce:
1/4 cup brown sugar
1 tablespoon vegan butter
3 tablespoons coconut cream*
1 teaspoon vanilla extract
1/2 teaspoon salt

Extra:
6 salted pretzels for topping

*You can get coconut cream from a can of coconut milk by placing the can upside down in the fridge overnight. When you open the can, the thick cream at the top is the coconut cream.

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aquafaba, savoury, vegan

VEGAN FISHCAKES WITH LEMON SOUR CREAM (vegan)

FISHCAKES

Ingredients

For the ‘fish’cakes:
1 pack firm tofu (crumbled)
2 nori sheets (crumbled)
2 spring onions (finely chopped)
1 red chilli (finely chopped)
1 cup aquafaba
1 cup flour
1 cup breadcrumbs
2 tablespoons dried herbs
Salt and pepper
1 tablespoon olive oil

For the lemon sour cream:
1 pack silken tofu
1 teaspoon maple syrup
1 tablespoon olive oil
Zest of 1 lemon
4 tablespoons lemon juice
Pinch of salt

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