Lunch and dinner: Bean pasta with tomato sauce

Hi, sorry it’s been a while since I’ve posted anything. Once again I’ve been crazy busy with school. But I made a quick dinner yesterday, which is really easy and doesn’t even require a recipe. Still, it’s a good idea for lunch and dinner. It’s quick, easy and healthy!

I don’t know how available bean pasta is in the rest of the world, but I had to go to a health shop to buy mine. However, I do live in a small town where the few know what “vegan” even means. Even though it’s more expensive than regular pasta, I think it’s worth it, because it is so healthy! Pasta normally don’t really do much for you besides making you too full. Still, that works just as well.
And I’ve already posted the recipe for the tomato sauce, which you’ll find here. I just used boxes of chopped tomatoes than fresh ones. Oh, and added broccoli. And that’s about it.

Enjoy!

Baked peppers with rice

Hi guys!

I recently stumbled upon this amazing blog called aime & mange, which is a french food blog with a lot of vegan options! I’m not doing a promo or anything, she probably doesn’t know this blog exist. But I love her blog and did a remake of one of her recipes. The recipe she posted is in french, so I thought I’d post it here translated to English so more people can enjoy this delicious treat!

Ingredients: 

• 4-6 paprika in different varieties and colours of your choise
• 200 g basmati rice (i just went with the one I had at home)
• 1 onion
• 1 chili
• 30 g sesame seeds
• 15 g flax seeds
• Vegetable broth
• Olive oil
• Salt and pepper

Method: 

• Cut the onion and chili in cubes and fry them with olive oil in a pan for about 10 minutes.
• Add the rice and vegetable broth. Use as much vegetable broth as you use rice. I used Maggi’s broth which was the exact amount I needed for the rice.
• Cook the rice on a high heat and as it’s done, turn of the heat and add the seeds and season with salt and pepper.
• Preheat the oven for 200 degrees (celsius)
• Chop off the  pepper hats and hollow them.
• Fill them with the rice and replace the tops. Drizzle them with a little olive oil.
• Bake for about 35-40 minutes.

Enjoy! ❤

Bean pasta with tomato sauce

Hi!

I am learning to like raw tomatoes. I like tomatoes with anything, as long as I can’t taste them. Now this is a problem because I need to eat all the vegetables I can get and like so few of them raw. But this tomato sauce saves me, because you can taste the tomato but also can’t because of all of the other flavors. My mom taught me this yummy recipe and I added a few other vegetables and spices, and it is now my favourite sauce. So I wanted to share it with the internet as well!

Also, this bean pasta is a lifesaver. I am the biggest pasta-lover there is. When I went vegetarian a few years ago, I didn’t know anything about nutrition, so I literally just ate pasta and sauces. This has changed, but my love for pasta hasn’t. But as I’m trying to be gluten-free, I replaced wheat pasta with bean pasta! So much healthier and nutritious 😀

Ingredients: 

• 5 tomatoes
• 1 red paprika
• 1 small green paprika
• 1 garlic clove
• LOTS of dried basil
• Lotsss of pepper

• As much pasta as you’d like! I didn’t use much with this dish because it was all I had left. If I had more, I would need a bigger bowl!

Method: 

Chop the vegetables in small dices. Put them in a pot and add a little bit of water, approx 1/2 dL.
Let it cook until it has a thick consistency. Remember to stir while it cooks.
Then add the dried basil and pepper. I used a lot of this because I find it tasteless when I don’t use salt.

Hope you like it and enjoy this fine Saturday! 😉