Page 20 - Vegan Food & Living (February 2020)

One pot R E C I P E S

Mexican pasta

By Emilie Hebert from Emilie Eats (www.emilieeats.com)
Serves 6 | Prep 10 mins | Cook 20 mins |
Calories 463 (per serving)
FOR THE PASTA
450g (2 cups) whole-wheat pasta (any shape)
2 tbsp extra-virgin olive oil
1 bell pepper, chopped

1 jalapeño, seeds removed, finely chopped
1 ear of corn, shucked (about 130g (¾ cup))
2 garlic cloves, minced
425g tin (1¾ cups) of black beans, drained and rinsed
400g tin (1¾ cups) of diced tomatoes
FOR THE SAUCE
240ml (1 cup) unsweetened dairy-free yoghurt
(I prefer soy, but almond or cashew will work)
2 tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
Mushroom masala ½ tsp ground turmeric

salt and pepper, to taste
By Natasha Brunetti from Plant To Table (planttotable.com)
Serves 1 | Prep 10 mins | Cook 10 mins | 1 In a large frying pan (skillet), cook the pasta according to
Calories 625 (per serving) the package directions. Drain and set aside.
150g (1½ cups) 1½ tbsp oil 2 In the same pan over medium heat, add the olive oil.
mushrooms, sliced 1 bay leaf When hot, add the bell pepper and jalapeño, then cook
(button, maitake, shiitake) for 5-7 minutes, until tender. Add the corn and garlic and
2 cardamom pods
½ an onion, small dice cook for 1-2 minutes, until the corn is slightly charred,
2.5cm (1in) cinnamon stick making sure not to burn the garlic. Add the black beans
100g (½ cup)
½ tsp smoked paprika and diced tomatoes, with liquid. Cook for 1 minute,
tomatoes, cubed stirring. Return the cooked pasta to the pan and stir until
1 tsp garam masala
1.25cm (½in) ginger, the ingredients are evenly combined.
peeled and chopped ¼ tsp salt
3 Add all sauce ingredients to the pan. Stir to coat evenly.
2 garlic cloves, chopped 120ml (½ cup) Season with salt and pepper as desired.
coconut milk
10 cashew nuts
1 Heat the oil in a pan, add the cardamom, cinnamon and
bay leaf and let infuse.
2 Blend the tomato, ginger, garlic, onion and cashew to make
the masala.
3 Add the masala to the pan and cook down, add the garam
masala, salt and smoked paprika.
4 Add the mushrooms and mix in, cook for 5-7 minutes.
5 If the mixture gets too thick, add half a cup of water.
6 Add the coconut milk.
7 Serve with rice or roti or in a bao with something crunchy
for texture and something pickled as contrast.

55.2g 29.4g 0.64g 12.7g 11.7g 8.5g 0.9g 0.04g 7.7g 17.5g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

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