Peanut butter noodles with raw courgette

This recipe is a favorite of mine. It combines noodles and peanut butter. 'Nough said right? It is vegan, gluten free AND gorgeously creamy.

I've perfected this recipe over the last few months. This recipe was born one evening just because I was craving peanut butter and noodles... and since you can't have noodles on toast, well ... ;-)

Now, I'd had peanut butter noodles in restaurants before but I was always missing a little tangy taste... which you have in my recipe. I added some Dijon mustard and some lime and various spices.
The combo is out of this world. My mouth is watering as I am writing this. Let's dig in, shall we?

INGREDIENTS for 2 people

250 g rice noodles
1 mug grated raw courgette (zucchini) - on the coarse side of your grater
1 scallion
1 tablespoon maple syrup
1/2 lime juice
1 heaped tablespoon smooth nut butter (I choose half peanut, half almond butter)
1 teaspoon Dijon mustard
200 ml coconut milk
200 coconut cream
1 teaspoon coriander powder
1 teaspoon ginger powder
1 teaspoon paprika powder
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon cumin powder
Some coconut oil
Fresh coriander leaves
Pink Himalayan salt and pepper to taste

METHOD:

Cook the noodles according to package directions. I usually do this 5 minutes before my sauce is ready.

Heat up the coconut oil in a pan (on low heat). Add the scallion (finely chopped) then the spices. Stir frequently until roasted ( a couple of minutes). Watch they dont burn.

Add the lime juice, maple and the coconut milk and cream and cook for a couple of minutes. Add the nut butter and Dijon and stir. Cover the pan and cook on low heat for another 5 minutes.

Mix the noodles with the sauce. Top with the raw courgette and coriander leaves.

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.

Small macaroni and avocado sauce

This is my favourite lunch ... or dinner... I could even have it at breakfast I love it so much.

This is not really a recipe ... I mean... It's so easy! But someone asked me the other day about my go-to dish when I don't really have time or if I want something comforting...well, this is it.

See? E A S Y!

INGREDIENTS (for 1 person):

125g small macaroni (gluten free if you can)
1/2 lime juice
1/2 avocado (or a whole one if you're greedy like me) ;-)
1 teaspoon garlic powder
1 teaspoon paprika
Chili flakes (optional)
Pink Himalayan salt and freshly ground pepper to taste

METHOD:

Cook your pasta Al Dente
Meanwhile, mash your avocado with the lime juice, garlic, salt, pepper, paprika.
Combine the two and sprinkle with nutritional yeast. or/and chili flakes.
This dish also tastes great served cold as a pasta salad.