Archive | April, 2014

Penne al Pomodoro e Vodka / Pasta in Vodka Sauce

27 Apr

This delicious pasta sauce is the perfect. The vodka cuts through the creaminess of the coconut milk and gives the sauce a “clean” feeling. I piled the chilli’s into this dish (I always tend to use more than listed in recipes because I’m a chilli fiend) and the vodka made the heat of the chilli feel cleaner and more bearable for those housemates who aren’t so keen on chilli. Definitely making this again, it is delicious!

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Ingredients: 500g of penne pasta, 200ml of tomato passata, olive oil, two fresh tomatoes, 1 white onion, 3-4 cloves garlic (add more if you like!), basil leaves, 200 ml coconut milk, 2 shots of vodka, 60 g of vegan marg, 1 tsp crushed chilli, 1 fresh red chilli (optional), salt and pepper, vegan parmesan (optional)

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To make the sauce, saute the onions and garlic in olive oil on a low heat until soft. Add the chopped fresh tomatoes, passata, coconut milk, basil, and chilli. cook for 10 minutes or so. Meanwhile, cook the pasta in boiling water with a pinch of salt and some olive oil until al dente.

Heat the marg in a large pan until melted and toss the pasta in until all the pasta is coated in marg. Add the shots of vodka to the sauce and season with salt and pepper, mixing well. We served the sauce onto the pasta topped with some wilted purple sprouted brocolli.

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Baba Ghanouj with White Chocolate

14 Apr

The wounded child inside many males is a boy who, when he first spoke his truths, was silenced by paternal sadism, by a patriarchal world that did not want him to claim his true feelings. The wounded child inside many females is a girl who was taught from early childhood that she must become something other than herself, deny her true feelings, in order to attract and please others. When men and women punish each other for truth telling, we reinforce the notion that lies are better. To be loving we willingly hear the other’s truth, and most important, we affirm the value of truth telling. Lies may make people feel better, but they do not help them to know love. – All About Love, bell hooks

This is delicious. You should definitely eat as much of this as you can.

Ingredients: 5 cloves garlic, 3-4 medium aubergines, 75 ml fresh lemon juice, 150 ml tahini, 120 g white chocolate, 1½ tsp. ground cumin, dash of salt and pepper, 1½ tsp. smoked paprika, finely chopped parsley and pomegranate seeds to garnish.

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Stick the whole aubergines under the grill until the skin is charred and blackened and the flesh is soft. This should take about half an hour to 40 minutes, turning occasionally. Meanwhile, fine chop the garlic and parsley and break open the pomegranate. Melt the chocolate in a double boiler and let cool for a bit.20140225_184230

When the aubergine is soft, take it out from under the grill and let cool. Peel the skin off the aubergine, retaining the soft flesh. Add the aubergine pulp, garlic, cumin, salt and pepper, chocolate, tahini, lemon juice, and paprika to a bowl and mash up with a fork or blend with a stick blender. Check the seasoning, and serve topped with chopped parsley and pomegranate seeds.

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