Creamy Garlic Mushrooms on Toast

Ok this is definitely me cheating a little but I promised a recipe a day for Meat Free Week and that’s kind of a tough task when you have a life.  So tonight’s recipe is super obvious and ridiculously easy but not everyone can cook, right? (I’m moving in with a dear friend next week who last night attempted to fry an egg in a griddle pan) and many of you, like me, lead busy lives. So this is what I made for tea tonight and I think it makes a great quick, satisfying meal for any time of day.

Creamy garlic mushrooms on toast (an ode to my soon to be flatmate, Becky)

Ingredients – can anyone else not spell ingredients?! I spell it ingrediants every time I write it!!

Butter/vegan margarine

Mushrooms (obviously) – whatever you have or want; wild, chestnut, field or standard button mushrooms all work, you kind of get what you pay

1 clove of garlic – finely chopped or crushed

Salt and Pepper

A slice of good quality bread – wholemeal or granary is nice for this

Single cream / Vegan alternative (I used Alpro soya)

Method

Melt the butter/marg in a pan over a low-medium heat

Roughly chop your mushrooms into bite-sized chunks (or keep whole if the very tiny ones)

Add the mushrooms and the garlic to the pan, season with salt and pepper and wait. You need to be patient because you want the mushrooms to cook slowly, this will draw out the moisture and intensify the flavourIMG_20150322_113242

After 10 minutes or so the liquid from the mushrooms should have seeped out and evaporated, the pan should be dry and the mushrooms should have shrunk

At this stage toast your bread

Pour a little cream over the mushrooms and turn the heat down. The cream should reduce into a thick sauce

Pour the creamy mushrooms over your toast and serve.

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Roasted Veg and Butter Bean Pâté

After a couple of distinctly non-vegan weeks (which included a cake sale, baking cookery course and a cheese & wine evening) I made a concerted effort get back into my mainly vegan ways last week – for my waistline if nothing else! One evening after my tea I decided I would roast a load of veg (peppers, onion, garlic and cherry tomatoes) along with some oregano and paprika (no oil) for my tea the following evening – I was planning on going to the gym so the more prepared I was the better. Now, traditionally I would have my roasted veg in a pitta with loads of hummus but this wouldn’t exactly work for my low fat meal plan. I peered my cupboard and spotted a small tin of butter beans – I would make my own creamy low fat accompaniment.

This is the meal that followed; Roasted Veg with Pitta bread and Butter Bean Pâté

Roasted Veg

I’m not going to insult you, you know how to roast veg…..get some veg (whatever you have), add heat!

Butter Bean Pâté

210g Butter Beans (a small tin) – other beans would probably work too. Whizz up the butter beans, I used a hand blender, crush a smallish clove of garlic and mix in, add lemon juice and mix, season with salt and pepper. Adjust the levels of lemon juice, seasoning and garlic to your taste. You could also add some chilli or herbs if you fancy it.

Toast a Pitta

Eat – your super low fat, tasty, creamy, zingy, vegan, garlicky, fresh, yummy tea!!

I haven’t tried this but if you wanted to I guess you could warm up your pâté and it would be more like a mash, give it a go and let me know if it works.

20150317_202202My veg look a little burnt in the photo but I promise they weren’t, oh and I added olives! Sorry for the omission! 🙂

 

Avocado Pasta Sauce

This weekend I was visiting my Dad and Step-mum in London so didn’t do any cooking (lots of eating though!) so when I got home late yesterday evening I had an urge to get in the kitchen.

My fridge was surprisingly well stocked and included a very squishy avocado – this would have to be the base of my meal. Below is the recipe that followed, it was delicious! However, I made a rather stupid mistake of blitzing the sauce in a thin plastic tub with a raised bottom, this resulted in a few splinters of plastic ending up in my finished dish. I ate it anyway but in case you’re as idiotic as me here’s a warning: make sure you use a normal bowl or something – basically anything that isn’t going to get chopped up by your hand blender! I blame tiredness!

Serves one

Ingredients

Pasta – whatever size or shape you have. To measure, I always fill my serving bowl half way up with the dried pasta (it just about doubles in size when cooked)

½ Red pepper – this addition is inspired by @drunkenbutcher’s Macaroni cheese (see last post)

1 Avocado – by the time I’d cut the brown/black bits off I probably had ¾ avocado so I reckon you could stretch a full one to serve 2

1 small clove of Garlic – this will be raw in the finished dish so adjust according to taste

1 tablespoon (ish) of olive oil

Splash/squeeze of lemon juice – again, to taste

Salt and pepper

Method

  1. Boil a large pan of water and add a good amount of salt (apparently the water should be as salty as tears 😥 ), cook the pasta according to the packet instructions – about 10 minutes usually
  2. Finely dice the red pepper, heat a separate pan and sauté in a blob of vegan margarine. You just want this to sizzle away to soften and sweeten without colouring
  3. Crush the garlic and mix with the olive oil. I used a pestle and mortar but you can use a garlic crusher, a really fine grater or a knife on a chopping board
  4. Put the garlic, oil and avocado into a suitable bowl and use a hand blender to mix to a smooth paste. This could also be done in a food processor and potentially by hand in a pestle and mortar
  5. Stir in the lemon juice and season with salt and pepper. Taste at this point and add more lemon or garlic or seasoning
  6. When the pasta is cooked, drain and reserve a splash of the cooking water – this will help to thin the sauce
  7. Mix the avocado sauce and softened red peppers in with the pasta and loosen the sauce with as much or as little cooking water as you want. Serve!

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