vegan ponderings and recipes!

Posts tagged chilli

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Garlic and chilli pasta…

…Italian style! I know that there is a ‘proper’ name for this but I have no idea what it is! Haha. This is lovely! 

Ingredients for one

70g (ish) spaghetti

Clove garlic, sliced finely

1/4 teaspoon chilli powder

1/4 teaspoon dried oregano

1/4 teaspoon dried basil 

Few tablespoons extra virgin olive oil for cooking

Parsley to serve 

Pinch salt

Let’s do it! 

1. Cook the spaghetti in a pan of boiling salted water. 

2. When this is going on, heat up your oil in a frying pan. When hot, add the garlic and other herbs and chilli and cook for a few minutes until garlic is soft. 

3. Drain the spaghetti, apart from about 5-6 tablespoons of the water. Add the spaghetti and water to the frying pan.

4. Combine all ingredients and cook for a few minutes. 

5. Serve with some flat leaf parsley on top and enjoy! 

Filed under vegan vegan dinner vegan pasta garlic chilli spaghetti olive oil

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Pasta arrabbiata…

…Joflakes style! This was made after I had a version in a restaurant which was average…I thought I could do better…and I did! 

Ingredients for one

1/4 tub passata 

1 garlic clove, chopped

Several olives, black sliced (I used tinned ones)

Half teaspoon crushed dried chilli

Half teaspoon Italian dried herbs

Olive oil (dash)

100g (ish) wholewheat pasta

Grated mozzarella style vegan cheese (I used Tofutti which comes grated)

3-4 leaves fresh basil

How to

1. Chop up your garlic and cook in the oil with the crushed chilli for a few minutes on a medium heat until soft.

2. Add the passata and Italian herbs. Cook on a low heat for about 30 minutes, adding a little water if it gets too thick. I think I added about 4-5 tablespoons.

3. After about 15 minutes, pop on your pasta to cook in another pan.

4. Drain the pasta when it is done.

5. Take the sauce off the heat, and add in the olives and the basil leaves. Just rip the basil up!


6. Combine with the pasta.

7. Serve, sprinkling a little fake cheese on top! Yummy! 

Filed under vegan vegan recipe pasta chilli basil garlic yummy passata veggie vegetarian vegan dinner whatveganseat vegansofig

4 notes

Japanese ramen…

…again a part of the meal I cooked the other day! It is so yummy. Warming but not overpoweringly spicy….noodley, crunchy and filling! 

Ingredients (for 4-6 people)

For the broth:

3 pints vegetable stock

2 star anise

4 sticks lemongrass, cut up into 3 bits each

3-4 inches ginger, sliced

4 teaspoons dark soy sauce

1 teaspoon chilli flakes

2 teaspoons caster sugar

1/2 sheet nori seaweed

For the ‘filling’:

2 carrots, peeled and chopped thinly 

2 small tins drained bamboo shoots

8 spring onions, chopped finely

4 baby pak chois, chopped

3-4 handfuls beansprouts

a few tofu cubes each

4 bundles ramen noodles

Method of making! 

1. Put all your broth ingredients into a large saucepan. Put on a low heat and cook for as long as you can without letting it boil. I cooked for about 3 hours, but about half an hour will do if you’re short on time. . 

2. Take off the heat and strain, then put it back into the pan.

3. Add your cut up veggies to the broth and then cook the ramen noodles in another saucepan.

4. Drain the noodles and put in the bottom of your deep bowls, along with the few tofu cubes.

5. Spoon in some of the veggies and broth.

6. Nom! :D

Filed under vegan vegan recipe ramen japanese asian whatveganseat chilli spicy noodles yum awesome vegansofig

9 notes

Quinoa asian style…

…with tofu and chilli, naturally. This is one of the bestest recipes I have invented. I had it two days running it was that good! 

Ingredients for one 

25g dried quinoa (sounds like a little but makes a lot!)

4-6 mushrooms (depending how much you like them!)

1/4 block extra-firm tofu, pressed

For the marinade

10 tablespoons soy sauce

1 clove garlic, finely chopped

1/4 green chilli, finely chopped 

2 tablespoons agave syrup

Let’s get this show on the road! 

1. First things first, press the tofu for 10 minutes minimum. We want FLAVOUR not WATER! =D Whilst that’s going on, pop all your marinade ingredients into a bowl and mix up until the agave has combined with the soy sauce.

2. Chop up the pressed tofu into small cubes and put in the marinade. If the marinade doesn’t cover the tofu completely, just add in a little more soy sauce.

3. Pop the tofu in the fridge to become flavourful for at least one hour. After half an hour or forty minutes have gone by, rinse your quinoa and put on to boil until it looks like so:

4. While the quinoa is cooking, chop up the shrooms and place them in a non-stick saucepan and cook for a couple minutes, stirring…


…then drain half the soy sauce from the tofu bowl and stick the tofu and rest of the marinade in to the saucepan. Cook for a few more minutes until tofu is hot through.

5. Drain your quinoa, add to the mixture to combine then serve! 

6. Enjoy. This is so awesome and simples…! 

Filed under vegan vegetarian vegan recipe quinoa mushrooms tofu soy sauce asian vegan dinner stir-fry chilli garlic agave yum

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Chilli savoury pancakes

So, it was pancake Saturday. I didn’t want a sweet pancake, but a savoury one, so I decided to adapt my previous recipe for a chilli kicking pancake. It was lovely! Here it is..

Ingredients to make 8-10 pancakes

2.5 cups self raising flour

2.5 cups water

2 tablespoons ground nut oil

1 teaspoon chilli powder

Pinch salt and pepper

ground nut oil to cook pancakes


Grated Cheezly 


1. Mix all ingredients until well combined to form a batter.

2. Heat up a frying pan with some ground nut oil in it, until very hot. Pour in about half a ladle full of batter and cook for a few minutes either side, until golden.

3. Put your topping on and eat! I had grated Cheezly and tomato. Lush! 

Filed under vegan pancake pancake tomato cheezly chilli pancake chilli spicy savoury pancake savory pancake simple breakfast