The valid entries were placed in chronological order and the winner selected at random (using random.org).
The winner is…
Nikki @ The Road to Less Cake.
Congratulations Nikki! The book will be in the post to you very soon x
I’m not sure how many of my readers are already vegetarian or vegan but, whatever your dietary tendencies, I’m guessing that you love your veggies otherwise you wouldn’t be reading my blog 😉
If you’ve been thinking of going veggie, or would like to increase the amount of veggie meals that you eat, then this would be a perfect week to start. There are lots of activities, events and restaurant deals taking place all over the country. You can find out what’s happening in your local area by clicking on this link. Here in the South West, it’s the Bristol VegFest next weekend.
If you’re looking for veggie-related resources, there is a great selection of free booklets from the Vegetarian Society that can be ordered in hard copy or downloaded. If you’re interested in trying a 100% plant-based diet, Viva produce a range of useful guides, many of which are free to view online.
If you have children and are concerned whether a plant-based diet can meet all their dietary requirements, rest assured that it most certainly can. The Vegetarian Society and Viva have lots of great resources for parents on their websites, including free guides and kid-friendly recipe booklets.
Through my blog, I’ve hopefully shown you just how tasty and colourful veggie food can be…
… as well as being simple to make, quick to prepare and cheap.
Today, I’d like to share one of our favourite, super quick, low prep meals that’s perfect for a busy weekday night. We ate this meal tonight and Lil’ L absolutely loved it. He’s already ‘bagsied’ the leftovers to take to school tomorrow 😉
Sun-dried Tomato Pasta with Roasted Veggies
Hands-on time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
1 tbsp olive oil
2 garlic cloves, crushed
1 red bell pepper, chopped
1 red onion, chopped
½ medium courgette (zucchini), sliced
½ medium head of broccoli, cut into small florets
1 large handful mushrooms, chopped
1 large carrot, cut into thin julienne sticks
4 tbsp pumpkin seeds
300g / 10½oz wholewheat pasta (or use GF pasta, if required)
3 tbsp sun-dried tomato paste
4 tbsp pine nuts (or use sunflower seeds instead)
nutritional yeast flakes or cashew parmesan*, for sprinkling (we use Marigold Engevita Nutritional Yeast Flakes with Vitamin B12)
- Preheat the oven to 220C (200 fan) / 425F / Gas 7. Prepare a large saucepan of boiling water.
- Coat the veggies and pumpkin seeds in olive oil, place in a large non stick baking tin and cook for 15 minutes or so, until lightly roasted (we like our veggies to retain a ‘bite’ rather than be super soft). Stir half way through the cooking time.
- Meanwhile, add the pasta to the pan of boiling water and simmer until al dente (10-12 minutes).
- Lightly toast the pine nuts in a dry frying pan (skillet) on a medium heat, stirring frequently.
- Drain the pasta and mix in the sun-dried tomato paste and roasted vegetables. Sprinkle on the pine nuts and parmesan.
- This dish is delicious served on its own or with a slice of warm garlic bread.
* Here’s how we make cashew “parmesan”: 4 tbsp raw cashew nuts and 4 tbsp nutritional yeast, pulsed in grinder, mini chopper or food processor to make a course powder. Stored in an airtight container, it will keep for a week or so in the refrigerator and longer in the freezer.
Have a great week everyone! I hope the sun is shining wherever you are xx
p.s. If you have any veggie-related questions, don’t hesitate to give me a shout. I’m not a dietician, but I’ve been veggie since the age of 12, so I have a fair few years’ experience 😉