Goodness two weeks in a row and I’m on here writing …. It seems I’m on a roll!! With the extra sunshine and daylight we are getting now it certainly makes it easier to fit in using the computer without depleting our solar energy supplies. The other added bonus is that themselves have been outside playing around the farm and exploring much more which equals undisturbed head space for me 😉 I love spring time especially when you’re out in the country.
This week is a recipe that is becoming a strong favourite in the bus and one which I’m more than happy to make as not only is it a ‘one pot wonder’, it also gets lots of veggies into themselves. I found this recipe when himself first decided to become vegan and I was doing due diligence to ensure that I wasn’t going to leave him malnourished ;). The original recipe has long since been left behind though as I have adapted it, once again, to our cupboard stock. It is a super quick and easy meal to make which has the bonus of being very filling too. I find it great for those days when we are out late as I can just cook the veg and pasta a little less then leave it all sitting in the pot (off the heat of course) to keep ‘cooking’ in the heat until we get home to warm and eat. Himself has taken to sprinkling nutritional yeast on it while herself prefers grated cheese.
- Gluten free pasta (around 125gm dry)
- 400gm can of beans (kidney or cannellini)
- Can of diced tomatoes
- Tomato Paste
- Veg boullion
- Vegetables of your choice (celery, carrot, broccoli, cauliflower, peas, beans etc)
– Bring water to the boil, add pasta and par cook the pasta in a pot until it is nearly soft. Turn off the heat and leave in the water.
– Rinse and drain the beans
– Dice the onion and cook, using a little bit of oil, in a large pot until it is soft.
– Add chopped veggies to the onion and fry off a little more, adding oil if needed.
– Add veg boullion (we use a heaped teaspoonful to start with) and then add the diced tomatoes. Fill the can again with water and add this too. If it isn’t covering all the veg then add a little more water until it is.
– Cook until the veggies are soft or to your preference.
– Add a few tablespoonfuls – sorry I’m a bit useless with the measurement side of this adapted recipe 😉 – of tomato paste, the beans and the drained pasta.
– Taste and add salt and pepper, more veg bouillon or other flavourings you like.
– Mix until combined and cook a little longer to warm the beans then you’re ready to serve.
– Enjoy by itself or with some chunks of bread.
Hope this finds you with the sunshine warming your body and the wind at your back, blowing out any cobwebs 😉