love ♥ living ♥ vegan
Following a plant-based or vegan lifestyle, is about food, drink, clothes, shoes, body treatments, hair products and more.
It's a conscious decision to think, walk and possibly, talk a better lifestyle.
I support individuals who are thinking about making the shift, as well as, those who have already begun their plant-based journey.
I found out about Honestly Tasty from a friend on Twitter.
I didn’t know much about them but she’d sung their praises so much, I decided to order some of their range for the big cheeseboard I organised when my brother-in-law came over.
After that, I reached out to Honestly Tasty and asked for an interview-style article, so that we could all get to know them better.
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This dish was an on the spot creation and it turned out really well! :)
• 3/4 of a teaspoon of coconut oil
• 1 (400g) can of chopped tomatoes
• 1 fresh chilli – cut into 3 pieces
• 1 handful of roughly chopped coriander
• salt to taste
• pepper to taste
• ground cinnamon to taste
• ground nutmeg to taste
1. Add the coconut oil to a pan and heat it
2. Meanwhile blend the tomatoes, chilli and coriander
3. Add this to the pan when the oil has warmed up
4. Let it cook for 5 minutes
5. Add salt, pepper, cinnamon and nutmeg
6. Let it reduce until it's the way you like your pasta sauce (ragu) to be - I like mine to be quite thick so I cook it on a medium high heat for about 20 minutes
• pasta of your choice - I use rigatoni
• 1 tablespoon of vegan spread - I use Pure Sunflower Margarine
• 1 tablespoon of salt
1. While the ragu is reducing, put the kettle on and put the boiled water, pasta and salt in a large pan and stir
2. Check the pasta after 7 minutes and if it’s cooked the way you like it, drain the water, add the margarine and stir
3. Put the pasta on the plate, add the sauce on top, and garnish with some soft vegan cheese
Create a circular shape with the pasta, leaving a hole in the middle for the sauce, on top of which you could put the soft vegan cheese.
Serve with the soft vegan cheese on the side.