Halloween ---- yeahhhhhhhhhhhhhhhhhhhhh

Today I amde red and green pasta as I woke up feeling like utter crap, needed some decent food...reciepe follows:-

Cook a heap of wholemeal pasta

In meantime, fry up some veg in olive oil...I used a courgette finely chopped, a leek, also finely chopped, and some mushrooms. I added black pepper in abundance...its good for colds and immune system. Also add in flaked almonds for fun, crunch, flavour, protein etc...or I guess pine nuts migfht be good.

I then drained pasta, swirled in some red vegan pesto (from asda noless), and stirred in the veggies.

It was FAB.....and quick...20 mins tops.

Breakfast at the Ward/Calvert House...

Diet Coke - thats vegan right????

Followed by toast and marmite, well not very exciting but B vitamins and wholegrains so healthy. :-)

Pumpkin Pasties - fully veganised and ready to rock

I made these and they are freakin yummy:-

 

Pumpkin pasties

• Pumpkin pasties

T

Ingredients

• 225 g peeled pumpkin, cut into 1cm cubes I used butternut squash
• 1 onion, finely chopped
• 1 small clove garlic, crushed- i used a jar of ready mashed  - not the whole jar mind!!
• 50 g strong cheddar cheese, grated- I used nutritional yeast flakes
• 1 tbsp sunflower seeds, lightly toasted- i doubled this amount
• 1 tbsp pumpkin seeds, lightly toasted - I trebled this - I like crunch
• 2 tsp chopped sage   fresh from me garden no less!
• 1½ tbsp crème fraîche - I ommitted this
• 225 g ready-made shortcrust pastry - 2 packs - it made 8 not 4, they lied!!
• 1 large egg, beaten- not needed - use soya milk to glaze 
• green salad, to serve (optional)- salad?????...CHIPS!!! :-)

Method

1. Put the pumpkin in a steamer basket set over a pan of boiling water. Steam for 3-5 minutes until tender but not disintegrating. Set aside on a plate to cool.

2. Preheat the oven to 180C/gas 4. Line a baking sheet with non-stick baking parchment.

3. In a bowl, mix together the onion, garlic and grated cheese. Stir in the seeds, sage and crème fraîche, and season with salt and pepper.

4. Roll out the pastry and cut it into 4 x 20cm circles, using a plate as a template.

5. Place a spoonful of filling in the centre of each circle. Brush the edges with beaten egg. Fold the pastry over to make a semi-circle and seal the edges well. Crimp with a fork or your fingers. Brush the outside of the pasties with beaten egg.

6. Place on the baking sheet and bake for 30 minutes or until golden brown.

7. Serve warm, with a green salad if liked.

VEGAN MOFO

Ok, this is my blog for Novembers Vegan MOFO event...blogging about all things vegan for a whole month!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!