Guest Blog Post by Sarah Grey!

Hi guys, it’s advent! The WordPress website is snowing again!

In order to celebrate, here’s a guest blog post by the lovely Sarah Grey :)

Hope you enjoy it x

P.S. If you fancy writing for me, email emilycooksvegan@hotmail.co.uk with some ideas – any recipes you fancy or tips for cooking vegan on a budget, basically anything food-related that does not promote faddy diets or cutting down your food intake. Feel free to include photos if you want :)

Easy Vegan Weeknight Recipe Ideas

By Sarah Grey

     While I look forward to ending work each day and heading home to the comfort of my sofa and TV, I often dread the thought of dinnertime. I always intend to make something simple, nutritious, and tasty, but I struggle to think of something cheap, especially when all I want to do is enjoy my night off.

As you can imagine, thinking like this is particularly exhausting so I strived to come up with a solution, my answer? Meal planning. Some weeks I’m no so great at it, but other weeks, I am queen of the kitchen! I also always ensure that I have leftover so I can have it for lunch the next day, or even dinner if I know I won’t have time to put something together. Below I have a couple of tried and true recipes thanks to Trupp Cooking School, that I often go to for a simple answer to my dinnertime dilemma.

First up, obviously, pasta. Pasta is ALWAYS the safe dinner option because it’s quick, tasty and easy to add some healthier elements. If you are gluten intolerant, you can always choose the gluten free alternative, or if you want to go even healthier, you can always make zucchini “spaghetti” by using a julienne peeler on your zucchini.

Contrary to popular belief, you actually don’t always need a sauce on pasta. You can use pesto, or my favourite, olive oil. Adding a little garlic oil to plain pasta with some veggies is the perfect mid week meal. My favourite combination is pasta with spinach, broccoli, mushrooms and toasted pine nuts with a drizzle of olive oil, it really is perfect and delicious.

I know that some people are weary of eating too much pasta if you already have a diet that is high starchy foods (bread, flour, potatoes, etc), if that is the case, try the zucchini method or simply reduce the amount of pasta you use and add more veggies.

This second meal idea will guarantee you leftovers! It takes a little more preparation that pasta but it is well worth it, especially since it makes so much. Tofu and vegetable pie. You can search for a vegan pie crust but if that fails, here is a simple vegan crust recipe that tastes so similar to the original, if you serve it up to friends, they won’t even know the difference! For the gravy, use this recipe that will give you pie a super rich flavour.

For the filling you want to use; tofu, onion, celery, carrot, garlic, potato, peas, and season with sage and thyme. I never measure my ingredients when I make pie but I would say that I use one of each vegetable, 200g of tofu and the rest is to your taste. The trick is to cut all the vegetables and tofu to the same size and soften them all by boiling first. The tofu is also great if you fry it up first before adding to mix. Once everything is ready to go, you simply mix it up with your gravy and place it in your pie crust and cover. Read to eat after 30 mins in a 200 degree oven!

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