Vegetarian Whole Foods Made Simple
Whole wheat linguine tossed with roasted cauliflower, yoghurt, lemon, and almonds to make a quick and delicious weeknight meal. Alternative Post Title = Roasted Cauliflower: A Love Affair. The first time I roasted cauliflower I was forever ruined, for I can never go back. Like …
Do you ever come across recipes that seem too good to be true? Thats exactly how I felt about this beauty when I first stumbled upon it. How can 3 very simple ingredients come together to create something that bloggers were waxing lyrical over? Well, I …
This one skillet spinach mushroom lasagne has all the hearty comfort of your favorite italian dish, but is much easier to prepare!
As some of you may remember, a few weeks ago I reached the dual conclusions that 1) I need to simplify my weeknight cooking, and 2) one pot meals are the best way to do this. Since these revelations, I have become somewhat fixated by one pot meals, especially this creation: the one pot lasagne!
Actually, to be technically correct I suppose we should call it a one SKILLET lasagne. Imagine, all of the hearty comfort of classic lasagne, but approximately 60% less time spent on clean up. I know, almost too good to be true. I was first turned on to the skillet lasagne with this lovely recipe, but I wanted to come up with an alternative for the colder seasons. After dabbling with a couple of different recipes, spinach and mushroom was the clear winner.
Enjoy!
Adapted from this recipe.
This is a pretty adaptable dish, we have made it with fresh kale, but I suspect any left green will do the trick.
This easy one pot tomato lentil pasta makes weeknight cooking a breeze! Although the basic premise of Emma’s Little Kitchen is to provide you with simple, approachable vegetarian fare, I will be the first to admit that I sometimes get a little carried away. I …
This courgette lemon pizza on naan is an easy and light meal, with all the fresh, bright flavours of Summer! Since rediscovering the concept of the Naan Pizza this winter, I have been on a little mission to come up with new toppings for quick, …
Linguine tossed with brilliant green pea puree and garlicky mushrooms and spinach make for a cheery and wholesome weeknight dinner.
Well mother nature has certainly been flexing her muscles in Texas this week! I’m not normally intimidated by the weather, but I will admit to feeling a little on edge the last few days. In fact, this was the first time I didn’t roll my eyes when Kirk said we should assemble an emergency kit(!). Thankfully my Houston neighborhood has been relatively unaffected by the storms and flash flooding so far, so fingers crossed it stays that way.
There is really no graceful way to go from a weather update to a description of a pasta recipe, so we shall just dive right in, yeah?! Ok. This recipe has become a new staple in our house. It’s pretty quick to come together, and I am totally addicted to this creamy bright green pea puree.
One thing you will always find in my freezer is a bag of frozen peas, I chuck them in any old thing, but in this recipe they are the main attraction! Mushrooms thickly sliced and lightly sautéed with garlic add a little meaty texture, and spinach adds another layer of colour, taste and nourishment.
Toss it all together and sprinkle with parmesan- its comforting, bolstering and totally satisfying in all its sweet, garlicky bright green glory.
Enjoy!
Pea Puree adapted from River Cottage Veg by Hugh Fearnley-Whittingstall.
This mushroom & swiss naan bread pizza is the cheats way to a mid-week pizza fix! I would love to tell you that these naan bread pizzas stave off my occasional, but nonetheless intense pizza cravings. However, they do not. Sometimes eating pizza straight from the box …
This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food. Well its been a week of ups and downs returning to work. On the one hand I love being back at the office, on the other I miss James terribly. Fortunately I …
This creamy butternut squash sage sauce is simple, quick, and can be enjoyed with any kind of pasta.
A couple of weeks ago, after a string of failed kitchen experiments, I found myself dangerously low on blog-worthy material. Gazing into my fridge for inspiration, my eyes landed on a butternut squash, and I realised that there is something I have been keeping from you. My butternut squash sage sauce is a recipe I make so often, it really hadn’t occurred to me to blog about it. This is one of Kirks absolute favourite recipes, not just for the creamy, velvety texture, or the sweet, warm, nutty flavour, or even the fact it can be made in about 20 minutes. No, what Kirk likes most about this dish is the way it sounds when I say “Butternut Sauce” with my accent…
ANYWAY, a little more about this fabulous pasta dish: I found the original recipe for this a few years ago, but I confess I do not remember where! It was so simple that I only looked at it once and had it pretty much locked in. Over time I have tweaked and evolved the original, and it has become a staple for us in the autumn and winter months. I often double the batch so I have an easy dinner ready to go ahead of time. It can also easily be made vegan by omitting the parmesan- it will still taste great!
Enjoy!
To make vegan, simply omit the cheese. The sauce is still wonderful without it.
Depending on how saucey you like your pasta, you may have a little sauce left over. It stores for up to 5 days in the fridge, or can be frozen for pasta emergencies.
Hello friends! It seems pretty apt that I am sharing this incredibly simple and low key “No Cook” Summer Pasta recipe with you today. I returned from a two week holiday in the homeland this Monday, and my post holiday to-do list is leaving my …
