Stuffed Conchiglioni

I love a creamy dish but don't get me wrong: I'm not talking dairy (which wreaked havoc on my body in the past) I'm done with that, thanks!

I'm talking about plant-based creamy textures and yummy foods that make you full and give your body the nutrients that it needs.

I looked at what I had in the fridge and cupboards and thought I could whip up a nice and creamy cashew-based sauce. 

Cashews are packed with vitamins, minerals such as magnesium, copper, manganese, iron but also heart-friendly monounsaturated fats and help lower bad cholesterol and increase the good one.

I came up with stuffed pasta and let me tell you... This dish was a hit! 

My partner (who became completely plant-based in July this summer) not only ate it all but complimented me and was SO disappointed when I told him there was no leftovers. You should have seen his face... like when you tell a 5-year old that Christmas is cancelled...

For everyone who loves pasta (and really, who doesn't?) this dish is delicious and easy to make. The only thing to do ahead is soak the cashews for a couple hours (or even better overnight) and the tomato sauce (any kind will do, here I made a vegetable tomato sauce with courgettes and carrots)

So let's get started!

INGREDIENTS (for 2 people):

15 to 20 conchiglioni (jumbo pasta shells) per person 

125g non salted cashews (soaked for a few hours or overnight)

1 BIG handful of fresh spinach

1 clove garlic (remove the germ, much better for digestion)

1/2 lime juice

Fresh chives (about 5 long strands)

3 Tablespoons nutritional yeast

1 teaspoon paprika

3 Tablespoons rice cream (almond milk or even water will do)
Pink Himalayan salt and freshly ground pepper to taste

sprinkle Cayenne pepper at the end (optional)

METHOD:

Preheat your oven at 180°C.

Cook your pasta in boiling water (by the time you finish your filling, your pasta should be cooked, those big pasta shells usually require 10 minutes to be cooked "Al Dente")

Put your soaked (and rinsed) cashews in your blender with the rest of the ingredients. Blitz!

Once you have a creamy sauce, start stuffing your pasta and put in oven dish. Cover with tomato sauce of choice and bake for about 15 to 20 minutes.

Serve with a side of salad and sprinkle with nutritional yeast.

Creamy parsnip and carrot soup

Summer lingered a little but it is definitely going away soon my part of the world. Days are getting shorter and colder and very soon, Winter will have taken over. I love Winter though. You get to cozy up by the fire with a good book and drink chai-spiced tea or tasty hot chocolate, wear boots and long skirts and knits and scarves, smell the snow... AND it also means it's almost Christmas time!

Food wise, I love soup and even more in Winter. It's comforting and it fills you up. For this recipe, I chose parsnips as I feel this vegetable doesn't really get the success it deserves!It is labelled as a "forgotten vegetable" which is so unfair.
Hold on, little parsnip, you're NOT forgotten! I'll use you in my kitchen as often as possible! :-)

Parsnips are full of vitamins, fiber and potassium (good for your heart, muscles and kidneys). It tastes quite sweet and pairs well with carrots as they actually are from the same family.

INGREDIENTS (for 2 people)

3 medium parsnips
2 medium carrots
1 medium spring onion
200 ml coconut milk
A small ginger piece
Fresh coriander leaves
Pumpkin seeds
Sunflower seeds
Pink Himalayan salt and freshly ground pepper to taste
Sprinkle of Cayenne pepper

METHOD:

Chop up the veg and steam the parsnisps, carrots and onion for about 15 to 20 minutes.
Once quite mushy, put in blender with coconut milk, ginger, salt and pepper.

Serve with fresh coriander leaves, top with pumpkin and sunflower seeds and sprinkle with Cayenne pepper

Green smoothie delight

Smoothies are the best. You can basically take the fruits and veggies that you like, stick them all in the blender and blitz away!

My favourite to have in the morning is this one. It's quick, easy and delish! And it keeps you full for a long time. My three basic ingredients are always spinach, a banana and almond milk. From that, you can add anything you like to make it even more nutritious. Today, I'll give you the recipe for a fun one :-)

Talking about nutrition, smoothies are much better than juices as you also get the fiber. Fiber lowers your cholesterol levels, helps control your blood sugar levels and helps maintain bowel health and movement. So shall we start?

INGREDIENTS (for about 2 Mason jars)

A big handful spinach
A small handful of lamb's lettuce
One banana
One slice of pineapple
One pear
One handful of almonds
One kiwi
Half lime juice
1 large mug of almond milk (home-made is always better)
a couple ice cubes
Optional: a teaspoon Spirulina if you're feeling extra fancy

METHOD 

 C'MOOOOON!!!!! :-)
Just stick everything in the blender for 20 to 30 seconds. Serve in pint glasses or Mason jars and slurp away :) You can also top with my home-made chai-spiced granola