I recently bought Tesco’s tagliatelle, having only just realised you can get a vegan one - I just presumed it was always made with egg (stupid I know…)
Here’s a nutritious, cheap, easy and most importantly, tasty meal for when you’re craving pasta, which if you’re anything like me, is all the freaking time. 

• 2 cups dried red lentils
• 1 tin of chopped tomatoes and 1 tin cannelini beans
• 2 big fresh tomatoes, an avocado and half a bell pepper, chopped chunkily
• a small onion and 2 cloves garlic, chopped
• a big handful fresh spinach
• 4 portions tagliatelle (75-100g each)
• 2Ts tomato puree
• 1 stock cube, 1Ts dried parsley, 1Ts dried basil
• 1/2tsp course salt and lots of black pepper

Place the lentils in a large saucepan, with 6 cups of water and the stock cube.  Boil on high for 10 minutes or until they basically turn to mush, and most of the water is absorbed.  

At the same time, fry half an onion with the garlic in a little olive oil, on medium heat.  When the onions are nearly done, add the tomatoes and pepper and cook for another 5 minutes. 

Add the onion and veg to the lentils, with the tin of chopped tomatoes, and bring to a simmer.  Add the avocado, beans, herbs, salt and pepper and cook for 10 minutes.  

This should be long enough to cook the pasta - check the label and serve al denté.  Stir in the spinach soon before serving.

Serve the lentil sauce over pasta, with more black pepper and some fresh parsley if you have any.

YUM!

My family went to see my sisters footie match yesterday, and while I had intended to join them, I woke up so damn hungover that the only way I would be entering a vehicle is if it had flashing lights on top.  Instead, I sat very still for several hours, until the room stopped spinning.  To make up for the fact that I missed the game, I had dinner ready for when they got home :D  SOOOO here it is!

Its a little different to a standard ratatouille, as I added sweet potato - it sounds weird, but was really great.  It breaks up a bit and thickens the sauce, and adds a lovely sweetness to the dish.

You will need:

• half an onion
• 1 big aubergine (eggplant if you’re in the US)
• 5 tomatoes
• 1 courgette (zucchini)
• 1 big sweet potato
• a tin of chopped tomatoes
• a tin of kidney beans
• 2 cloves garlic, chopped finely
• 3/4 cup of stock 
• 1tsp extra stock powder
• a big shake of dried mixed herbs
• a big shake of dried rosemary
• 1tsp paprika
• 1/2tsp cumin

First, peel and chop all of the vegetables into 1-2inch cubes.  Boil the sweet potato on medium heat in a small saucepan and leave to cook.  In a larger pan, lightly sautee half an onion and the garlic in a glug of olive oil, then add the rest of the vegetables after 5 minutes.  Cook until lightly browned, then add the chopped tomatoes and stock, with all of the herbs and spices.  Add the sweet potato when it is soft enough to eat, but not falling apart. 

Turn the heat down and simmer for 30 minutes, stirring regularly.  The longer you cook it, the better it tastes - rosemary takes a while to release its flavour, and the vegetables begin to soak up the juices.  Add the kidney beans 5 minutes before serving so they don’t fall to bits.

The couscous was cooked as directed on the packet, and I added stock powder, paprika and rosemary, then I oven baked the peppers for 10 minutes and dumped spoonfuls of couscous into them and roasted for another 10 minutes.

Serve.

SIMPLES!

Ok so I did the noob vegan thing and bought more ‘fake’ products than you can shake a tofurkey at - but I don’t care! I wanted a ‘traditional’ pizza; the sort that instantly induces a coma… AND IT WAS AMAZING!
Someone may well have switched it with somethikng from Dominoes when I wasn’t looking…

Basic Pizza Dough recipe (or regular bread for that matter)
enough for 2 medium or 3 large pizza bases
Mix together:

• 500g strong white bread flour
• 300ml tepid water
• 1Ts olive oil
• 1 sachet quick yeast
• 1 1/2 tsp salt 
• 1tsp brown sugar

Knead on a floured worksurface for 5 minutes, then cover with a teatowl and leave somewhere warm for 20 minutes.  When you return, it should have grown in size - give it a quick knead to knock the air out of it.  Finally, stretch it into the correct shape, by holding it up and running it between your hands, allowing gravity to stretch it.

Place on a circular tray and then smear with tomato pizza sauce:

• tin of chopped tomatoes
• 1/4 tube tomato paste
• splash of balsamic vinegar
• a little olive oil
• dried mixed herbs
• salt and pepper

Top with whatever topping you fancy.  I whacked on sheese, tomato, mushrooms, pepper, sundried tomatoes, and ‘cheatin’ chorizo chunks.

Bake for 12-20 minutes, until crispy and enjoy!

As you may have noticed, I have been absent for a week - it was essential for my spiritual wellbeing that I abstain from cooking for a week.  Either that, or I was just well lazy and tired, and fancied seeing if I could live off peanut butter…

This was a perfect way to kickstart my cooking again however, the sundried toms and chilli powder give this a good zing, and it was really simple, quick and filling.

chop and lightly fry half an onion in olive oil, then add to the pot:

• tin of chopped tomatoes
• tin of green lentils
• handful sliced cherry tomatoes
• a small bell pepper
• a big squirt of tomato purée
• 1/4 to 1/2 jar of sundried tomatoes
• 1tsp stock powder
• loads of black pepper
• a shake of mild chilli powder
• a bigger shake of mixed dried herbs (or basil, parsley, oregano)

Allow to simmer for 15 minutes to reduce, stirring often.  Add a big handful of spinach in the last 3 minutes of cooking, then stir in another big handful right before serving.  Cook some wholewheat spagetti until al dente and serve with a bog dollop of sauce.

As you can see, I am no longer in my grotty (but lovely) little flat anymore.  I’m at home! In Yorkshire, where my parents have an Aga stove, which is quite the luxury.  Bask in its glow…  Anyway, please feel free to make requests; I have plenty of time and energy reserved for cooking in the next two weeks.