Squashed Cherry Tomato Spaghetti

Squashed Cherry Tomato Spaghetti

This is a scrummy Donna Hay recipe – the only ingredients that had to be changed for a vegan update was swapping butter for vegan margarine and using Nutritional Yeast rather than Parmesan cheese.

Ready in less than ½ hour – this is a super duper supper!

What you will need:

  • 200g spaghetti
  • 30g vegan margarine
  • 2 cloves garlic – crushed
  • Olive oil for drizzling
  • 2 tablespoons balsamic vinegar
  • 500g cherry tomatoes (pierce at least half with a knife)
  • 1 cup roughly torn basil tomatoes
  • Nutritional yeast (nooch) to serve

Squashed Cherry Tomato Spaghetti

What to do:

Cook spaghetti in a large pot of salted boiling water for approximately 10-12 minutes until al dente.

Drain. Drizzle with olive oil and set aside keeping warm.

Return the pot to the heat and cook the margarine, garlic, vinegar and tomatoes for approximately 4 minutes or until the tomatoes are heated through and slightly soft.

By piercing some of the tomatoes – this will help to give a slightly caramelised effect, especially combined with the balsamic vinegar.

Add the cooked spaghetti to the tomato mixture, stir through and then toss the basil leaves gently through.

Pile the spaghetti onto a serving plate. Sprinkle with the nutritional yeast if so desired.

Serves 2

Enjoy! xx

Squashed Cherry Tomato Spaghetti

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Lemon and Poppy Seed Cupcakes with Lovely Lemon Icing

Lemon & Poppy Seed Cupcakes

Cooking with lemons is always such a joy! Lovely lemon scent pervading the air smells divine. Instant sunshine and happiness!

This is another really easy cupcake recipe with no beaters required. The lemon icing is also really simple. You can whip these up in no time and be sitting having a lovely afternoon tea in under an hour.

What you will need:

Makes 12 divine little cupcakes

  • 1 ½ cups unbleached plain flour
  • ½ cup wholemeal flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 1/3 cup sunflower oil
  • 1/3 cup castor sugar
  • ¼ cup maple syrup
  • 2/3 cup almond or soy milk
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon concentrated vanilla extract
  • 1 ½ teaspoons apple cider vinegar
  • 1/3 cup poppy seeds

Ingredients

What to do:
Preheat oven to 180 °C. Line muffin tin with cupcake liners

Sift together the flours, baking powder, baking soda, sugar and salt

In a separate bowl whisk together the oil, maple syrup, milk, lemon juice and zest, vanilla and vinegar until well combined.

Lemon & Poppy Seed Cupcakes

Pour the wet mixture into the dry ingredients and gently stir with a wooden until the batter is smooth.

Gently fold through the poppy seeds.

Fill the cupcake liners to about ¾ full.

Bake for approximately 15 minutes or until the tops are golden. Insert a toothpick or metal skewer in the centre of the cake – if it comes out clean they are ready!

Cool on wire racks.

Lovely Light Lemon Icing

1 ½ cups icing sugar
1 tablespoon vegan margarine
Juice of 1 lemon

To Make the Icing:

Really easy peasy!

Just mix the vegan margarine and lemon juice into the icing sugar.

I used the juice of a whole lemon – add more or less juice depending on the consistency you are after. For these cupcakes I wanted it more like a glaze so used more juice – use less if you prefer it creamy.

Oh yes – enjoy! xx

Lemon & Poppy Seed Cupcakes

Alexi’s Bruschetta

Bruschetta

The taste of Summer  – tomatoes, basil, crusty Ciabatta bread, garlic, olive oil and balsamic vinegar… ah yes Bruschetta

This completely delicious little recipe comes from a dear friend Alexi who has very generously passed it onto me. The secret to creating such a wonderful mix of flavours is in the marinating.

You can choose to marinate overnight, however if you are short for time even a few hours before serving will do the trick. It really is such an explosion of flavours in your mouth and so so easy.

Bruschetta

What you will need:

  • Tomatoes – colourful medley of tomatoes if you can get them otherwise some lovely cherry tomatoes will be just fine.
  • Fresh basil – small bunch
  • 1 large clove garlic
  • Balsamic vinegar
  • Olive oil
  • Ciabatta or other crusty loaf of bread

What to do:

Either the night before or a few hours before….

Slice the tomatoes into thick rounds – pop these into a bowl

Roughly chop half the basil and place with the tomatoes

Slice garlic into thin slices

Cover with a mix of the balsamic vinegar and olive oil

Cover and leave to marinate – if the weather is hot it may be best to pop in the fridge overnight

If you do refrigerate overnight make sure you remove from the fridge a few hours before serving – better served at room temp…

Slice the Ciabatta into nice thick slices and lightly toast

Spoon a generous amount onto each slice of bread. Place a fresh sprig of basil on top and drizzle with the balsamic vinegar and olive oil marinade.

Et voila!

Enjoy! Xx

Bruschetta