Delicious and zesty, fresh and full of flavour, this raw Spaghetti Bolognese is bursting with goodness too.
Ingredients – for one person
one courgette (zucchini)
2 large ripe tomatoes
2 sticks of celery
a handful of walnuts
one clove of garlic, peeled
a squeeze of lemon juice (optional)
fresh herbs of your choice. You don’t need a great quantity when the recipe is raw as the flavour will be strong. A few small sprigs or leaves are enough. Oregano is traditional, but parsley, sage, thyme, lovage and lemon balm all work well, or a mixture thereof.
olives to top
Method for Raw Spaghetti Bolognese
Spiralize the courgette into noodles, or courgetti, using a spiralizer or cut into thin strips with a vegetable peeler or knife. Blend up all the other ingredients to make make the sauce. A high powered blender works best to get the nuts really smooth. Dish up your noodles and sauce and top with olives and/or chopped herbs. Enjoy your Raw Spaghetti Bolognese!
Our Vegan Christmas section has been updated and streamlined, hence the glut of festive posts before this one! Check it out for lots more recipes and gift ideas too.
We made some scrummy and easy vegan meals with the free sausages mentioned earlier (now 15% off). We highly recommend them, they’re a really nice product and well-priced even when not free. Above is a mega salad consisting of: the braised sausages, tomato and sweetcorn; Greek baked beans (Lidl baby!); stuffed vine leaves (also Lidl); potato salad made with left-over baked potatoes; baby cuke and a red cabbage/onion/soy sauce salad.
Next – less photogentic, but no less delicious – pitta pizza with the salami and a homemade sauce that included lots of oregano from the garden.
Then – the last of the easy vegan meals for now – a baked tattie topped with hummus, pointed red pepper and sweetcorn and paired with soused red cabbage (similar recipe here) and the tofu & quinoa sausages.
Hummus is a traditional Middle-Eastern dish – can be used as a dip or a spread for sandwiches (fantastic combined with avocado in a sandwich). For a raw dish you can use sprouted chick peas in place of cooked ones.
Ingredients: 1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas) 2 Tablespoons of olive oil 1 – 2 cloves of fresh garlic 2 Tablespoons of tahini (sesame paste) the juice of 1 lemon a little water to blend salt and pepper (optional)
Place all ingredients in a food processor and blend until fairly smooth – you may need to keep adding water bit by bit until you get the consistency you want. The 3 pictured are plain, one with soaked sun dried tomatoes added and one with lots of herbs from the garden (sage, dill, coriander, lemon thyme, mint and parsley). Made triple quantity of plain then divided into 3 and blended in the extra ingredients.
Olive hummus is great too, just add chopped black olives.
And for a scary looking sandwich: add a small, peeled raw beetroot before blending (carrot works too and is less scary). It gives the hummus a lovely, light, somewhat fruity flavour.
Chocolate Truffles (rawish): Blend or food process up two handfuls of mixed nuts and 2 handfuls of raisins with a heaped teaspoon of cocoa. Roll the mix into little balls. We then put them in the freezer for ten minutes while we melted the white and dark chocolate in Bain Maries. This meant the chocolate set really quickly when spooned onto the cold puddings rather than running everywhere.
So: spoon the melted chocolate over the top and decorate with pumpkin seeds and chopped dried cranberry. Yum!
The truffles are now nestled happily in the Christmas Dish 🙂
‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite. Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it! Buy UK
Just launched at M&S, with the aim of getting people eating more plants, this range of pickles and kimchi from Vadasz Pickles and Ferments is absolutely delicious.
Our favourite were the fresh pickle with garlic and dill. They were magnificent in a sandwich which went thus: green lettuce from garden, layer of braised tofu, sprinkle of nori flakes, thick layer of pickle (pictured are the red onion, also great here), red lettuce from garden (or shop of course). Yum.
The kimchi is also lovely; we found it great as a component of a salad. From Vadasz: “Importantly, Vadasz Raw Kimchi is live culture, a result of the magical process of lactic acid fermentation, meaning it contains probiotics which are beneficial to the gut and are not found in many existing products that are preserved using vinegar. Similarly, Vadasz Red Onion Pickles, and Vadasz Garlic and Dill Pickles use a traditional cold brine process, keeping them unpasteurised and retaining their crunchiness and fresh flavour. Together, they offer anti-inflammatory and immune boosting properties, at a time when awareness is growing regarding the link between gut health and overall wellness.”
A creepy and romantic read for October, Lucy’s novel THE MERMAID AND THE BEAR blends an often overlooked historical event, the 1597 Aberdeen witchcraft panic, with a love story. Available in paperback and kindle and free on Kindle Unlimited (Amazon offer a free trial of KU).
The Old Auction Room in Strichen, Aberdeenshire, has recently been all done up and its wonderful café always has gorgeous vegan cake! There seems to be a vegan and gluten-free main or soup each day too. Above is a raw chocolate brownie, below a slice of date and walnut loaf, both gluten-free.
They also have vintage clothes, old books and antiques for sale. Some hats:
There’s a florist and a barber on the premises too.
Wonderful skies just now. Especially on the coldest of days. Wonderful smoothies too, made possible by the wonder of frozen fruit. The combination of pecan nuts and tart purple berries such as brambles (blackberries) or blackcurrants creates a delicious and rich sweetness reminiscent of the best brown sugar.
(For four people, big servings, adjust as needed)
1 bag of frozen blackberries or blackcurrants
1 cup of pecan nuts
orange juice to cover in blender (probably about 1 litre)
If you like a thicker smoothie add an avocado or some linseeds.
Blend! Enjoy the brown sugary wonder! Go for a walk among the trees!
It’s a raw bramble (blackberry) cheesecake sweetened with red Chinese dates or Jujubes. It’s rich. It’s delicious. Everyone should try it! Read on for how…
Abakus Foods sent us three of their wonderful jujube products to try: the pitted dates, some powdered jujubes and some jujube crisps. The crisps are just like mini cookies, all crunchy and sweet and moreish.
Jujubes (loving that word) are less sweet and sticky than ordinary dates and are traditionally used in Chinese medicine to treat insomnia and anxiety.
Here’s how we made our cheesecakes:
For the base: food process 40g (about a cup) of dried jujube fruit with a cup of pecan nuts until they resemble biscuit crumbs. Line a 12 piece muffin tin with cling film, pressing it carefully into each recess. Press your jujube/pecan mixture into each base.
For the creamy cheesecake topping: blend together a cup of brambles, a cup of macadamia nuts, half a cup of cashews, a tablespoon of coconut oil and 50g (about two tablespoons) of jujube powder. Once smooth, spread this onto the bases. Cover with more clingfilm and press each little cheesecake down to make sure it’s well stuck together.
Freeze for about two hours. Remove from tin and peel away the clingfilm. Decorate with jujube crisps and melted chocolate of your choice (really dark goes well).