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SIMPLE EGGPLANT SPINACH PASTA (COLD) – Plant based & Vegan Recipe

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[youtube https://www.youtube.com/watch?v=Id00kZRsT-0&w=560&h=315]

Hi again and welcome to my channel thank you for being here Today I'm back with another easy and simple plant-based and vegan recipe I love taking pictures of all my food This past week I've been browsing through my folders and I found this picture of a pasta dish that I made when I used to live in the UK It was July 2017, and that was the same time that I had decided I'm not going to be eating meat every again At that point the only way I would eat vegetables was boiled or roasted in the oven extremely basic stuff so during that time I really had to get creative and I remember i had nothing better to do so I just started mixing things up and doing some random things in the kitchen and sometimes it worked out and sometimes it didn't so I found this picture with pasta with a green sauce and it's topped with aubergine (eggplant) So I decided I wanted to recreate it today and I really hope you enjoy this video If you want any more recipes please make sure you check out my blog, the link is in the description box below In today's recipe, we'll be using a variety of vegetables as always for the sauce we will need some bell peppers and spinach and for the topping, we will need some garlic and eggplant we will also be using some vegan veggie stock powder nutritional yeast Tamari sauce black pepper and tahini first I started with chopping all the vegetables I cut up 3 bell peppers into similar sized chunks and set them aside for the sauce you will only need a thirds of the amount of bell peppers but I just wanted to make some extra to use for salads throughout the week a tip to reduce your waste and make use of the leftover vegetable bits freeze them to make some vegetable stock some other time I then moved on to cutting up the eggplant into really small cubes I only used half an eggplant to make one serving I put the eggplant in a bowl and added a generous amount of salt to it and mixed it and set it aside the salt will release the water from the eggplant and reduce its bitterness I then chopped up some garlic to be cooked with the eggplant you can use as much you would like next I added some olive oil to the bell peppers and tossed them around I transferred the bell peppers to a baking tray and added some salt and pepper I then put them in the oven and set my timer for 15 minutes make sure you mix them halfway through after a few minutes I went back to the eggplants I poured some water into the bowl and drained it to get rid of the salt that we added earlier and all the water that was released by the eggplant I then transferred it back to the bowl and added some avocado oil you can use any oil that you like I then added some Tamari sauce and tossed the eggplants around I heated my pan over medium heat and then added the eggplant make sure you spread the eggplant pieces apart on the pan to have them cooked evenly I left the eggplants to cook for 5 minutes and afterwards I added the garlic and tossed it all around at this point, the eggplant would have reduced in size significantly and started to crisp up I added some more oil just to fry it up and make it crispier this is really not necessary the eggplant is now ready so I removed it from the heat at this point I had taken out the bell peppers from the oven in a blender, I added a 1/4 cup of soy milk but honestly water would have probably been fine I then added half a tablespoon of Tahini a 1/3 of the roasted bell peppers some spinach, you can add as much as you would like I then added two tea spoons of nutritional yeast and half a teaspoon of the vegan veggie stock powder I added some pasta water because I wanted the sauce to be thin but you can leave this step for later I tried to blend everything up, but my blender gave up on me at this point so I had to get another one After blending up the sauce, it should look like this I then mixed it with some pasta that I had already prepared look at that colour I topped it with the garlic eggplant and it's done I find this dish to be so aesthetically pleasing and the contrast in colours is just amazing so initially I was not planning for this to be a cold pasta dish but then when I made the sauce and I tried it it was actually really good while it's cold seeing that it's summer and it's really hot these days I honestly try to avoid eating hot food as much as possible the soy eggplant on top takes it to a whole different level the best part is the topping I'm not even joking it's so good together this is so good honestly I'm surprised that I managed to invent this when I had just turned vegan back in 2017 this is crazy I didn't know how to cook back then so I'm just shocked that I was able to create this Thank you so much for watching this video if you've enjoyed it please make sure you like comment and subscribe I also have more recipes in my blog the link is in the description box please make sure you check it out and you follow me on instagram See you next week

Source: Youtube

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