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Zesty Spring Pasta (serves 6)
2 tablespoons of organic oil
2 fresh leeks, cleaned and sliced
100 grams of mushrooms (or cherry tomatoes)
2 garlic cloves, finely minced
350 grams of orzo
75 grams of peas
200 milliliters of plant-based creme fraîche (I prefer Oatly or unsweetened soy yogurt)
1/2 lemon, grated zest and juice
400 grams of butter beans (or cannellini beans), rinsed
Dash of chili flakes
Generous handful of basil leaves
Salt and pepper to taste
Vegan parmesan (Violife Parmesan-style recommended)
Heat the oil in a large pan over medium heat. Sauté the leeks and garlic until tender and aromatic, about 10 minutes. Add in the mushrooms (or tomatoes) and continue to cook for an additional 5 minutes.
Meanwhile, cook the orzo in salted water according to package instructions. Throw in the peas during the last few minutes of cooking. Drain the orzo and peas, reserving 100 ml of pasta water.
Mix the cooked leeks, mushrooms (or tomatoes), and garlic with vegan creme fraiche, beans, lemon juice and zest, chili flakes, fresh basil, and seasonings. Optionally, sprinkle in some vegan parmesan.
Finally, stir in the orzo with a drizzle of oil, and add pasta water as needed to loosen the mixture. Serve garnished with fresh basil, black pepper, and vegan parmesan.
Wholesome Bean Patties (serves 2)
1 can of butter beans, drained and washed
1 minced garlic clove
Zest of a lime (or lemon)
1 tablespoon of harissa paste
1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon turmeric
1 tablespoon of cornflour
1 tablespoon of mango chutney
Salt and pepper
5 tablespoons of panko or homemade breadcrumbs
5 tablespoons of flour
100-200 milliliters of non-dairy milk
Sunflower oil for frying (about 2cm deep in a large pan)
Pairs well with
Burger buns
Lettuce
Tomatoes
Red onion
Extra mango chutney
Combine all ingredients except breadcrumbs, flour, and non-dairy milk in a bowl (or use a food processor).
Prepare three separate bowls with breadcrumbs, flour, and non-dairy milk.
Shape the mixture into 4 patties.
Coat the patties lightly with flour, then dip in milk, and coat with breadcrumbs on both sides.
Pan-fry the patties in hot oil for approximately 5 minutes per side until crispy and golden. Serve in burger buns with lettuce, red onion, tomatoes, and extra mango chutney.
Zucchini, Pea & Apple Blend (serves 2-4, depending on serving size):
2 medium zucchinis, thinly sliced
200 grams of frozen peas
1 apple, chopped
50 grams of pecans
Salt and pepper to taste
Dressing
Grated zest and juice of 1 lemon
4 tablespoons of apple cider vinegar
1 tablespoon of soy sauce
100 milliliters of olive oil
1 teaspoon of maple syrup
1 minced garlic clove
1/2 red chili, thinly sliced
Small bunch of mint leaves, roughly chopped
(Optional) 100 grams of vegan feta, crumbled (Violife Greek Block recommended)
Combine all salad ingredients in a large bowl and gently toss. Season with salt and pepper.
In a separate bowl, whisk together all dressing components until well blended.
Just before serving, drizzle the dressing over the salad and toss gently to coat. Top with crumbled vegan feta, if desired.
Suggestions:
For a different twist, try grilling the zucchinis. Experiment with various vegan cheese alternatives in place of feta.
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chapters:
00:00 Introduction
00:55 Zesty Spring Pasta
06:53 Zucchini, Pea & Apple Blend
11:45 Wholesome Bean Patties
Source: YouTube/Madeleine Olivia
