Recipe

Yes, two posts in one day... trying to make up for the lack of writing over the last few....

(so shoot me, I've been cooking!)

This one definately makes the list of things I will eat again. A thrown together dish from the freezer and the fridge and seriously yummy (I could probably have eaten my serving and DPs, and the extra portion for him to take for lunch tomorrow; but that would make me a pig... so I didn't and left space for cake :-) )

Chilli Linguine

this much makes 2 good portions and a lunch sized one spare.

4 sundried tomatoes - soak for a good 30mins before using
4 Tbsp chopped cooked tomatoes
1 tsp chilli paste
one small onion, finely chopped
10 ish frozen artichoke heart quarters (these ones came from M&S)
2 cups frozen green beans
3 portions wholegrain linguine (for us this is c. 150g, but your mileage may vary)
2 Tbsp olive oil

Fry off onion, then add tomatoes and chilli paste and cook through, stirring often until slightly reduced. Stand to one side.

Cook pasta according to instructions. When 3/4 done put frozen green beans and artichoke quarters in the pan too.

Once cooked drain, add olive oil and stir well. Then add sauce and stir to coat. Serve :-)

Can add cheezly or whatever grated over the top. Or a couple of tsp hemp or sesame seeds. A sprinkle of nori flakes is yummy (and if you are going to do that, then add 1tsp good miso to the sauce post cooking, but before you stir it into the pasta and vegetables).

Recipe

Quick and dirty this one...

Bread... lovely lovely bread.

Small loaf - bake into your favourite shape and enjoy :-)

500g Malthouse flour (for those in the UK, I like the Doves farm one)
2Tbsp shelled hemp seeds
2Tbsp Ex. Virgin Olive Oil
2 tsp yeast - active dried for ease.
Fat to grease tin if using, plus extra flour for dusting/tin.
Water to mix. usually around 400ml, but sometimes more sometimes less.

Flour, yeast and hemp seeds into a bowl and mix together. Add oil and mix well. Then add water 200ml at first, then the rest gradually until dough is firm, springy and *slightly* damp/sticky and forms a neat ball. Knead, knead and knead again. Finally will be slightly more sticky (you may need to dust occasionally with a little flour).

Then turn over dough and leave to rise - at least an hour, but we leave it for around 2 or 3.

If using, grease tin, and then dust over flour.

Knock dough back and gently knead again. Shape and place in tin... alternatively split into 8 balls and shape as rolls. Let rise again, 30mins is enough, but longer is fine.

Turn on oven to 200 Celcius. Put in loaf and cook for 10 mins, then turn temperature down to 180C (you'll keep the higher temp long enough) and continue to bake the rolls for a further 15m (but check the hollow sound) and the loaf for between another 15 and 30 (it depends on all sorts of factors, sorry).

Let loaf cool in tin for c. 30 mins then turn out so you avoid condensation.

Let it cool longer if you can... yeah right... eat warm with slatherings of your favourite spread... chilli sauce is lovely :-)

Alternatives for the loaf - knead through 3Tbsp of tomato puree or sundried tomato paste between the risings, until you get a ribbon effect :-)

Reading

Currently working my way through Vegan a Go Go by Susan Kramer.

Bought it at last months London Vegan Fair. So far we've had the tofu loaf, banana loaf cake, chop chip cake bars and the faux egg salad... oh, and I'm having a great time with the various spice mixes :-)

I'm not sure where its being sold in the UK, but I bought my copy from the Secret Society of Vegans (who don't, of course, exist ;-) ) but your source may vary