Sundried Tomato, Tempeh & Kale Pasta

A deliciously herby sundried tomato pasta with tempeh and cavolo nero. The tempeh has been flavoured with all the seasonings you'd find in Italian sausages like fennel and herbs, as well as some smoked paprika for depth.

This pasta dish is super simple to make and the entire sauce comes together in the time it takes to cook your pasta - a large shape such as Paccheri or Calamarata works really well here. The spices and sundried tomatoes, combined with some tomato puree, pasta water and vegan parm, make the most incredible sauce.

If you haven't had tempeh before, it's made from fermented soy beans and has its origins in Indonesia. The flavour is pretty neutral, taking on whatever you season it with and has a slight nutty, sour base flavour. It's high in protein and rich in prebiotic fibre (the stuff your gut uses to make probiotics) as well as containing some iron and calcium and B vitamins too.

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Sundried Tomato, Tempeh & Kale Pasta | Serves: 2-3 | Time: 20 mins

You'll need

• Saucepan
• Sauté pan
• Chopping board
• Knife
• Slotted spoon
• Ladle

Ingredients

• Drizzle sundried tomato oil
• 1 block tempeh
• 4 cloves garlic
• 6 sundried tomatoes (in oil)
• 1 red chili
• 1 tsp Italian herbs
• 1 tsp smoked paprika
• 1 tsp fennel seed
• 1/2 tsp chili flakes
• 2 tbsp tomato puree
• 200g pasta (a large shape such as Paccheri or Calamarata)
• 100g cavolo nero leaves (black kale), chopped
• 1/4 cup grated vegan parm
• 1 cup basil
• Black pepper

Method

1. Bring a large pan of generously salted water to the boil.
2. Finely chop the sundried tomatoes, peel and thinly slice the garlic and slice the chilli and tear the tempeh into 2-3cm chunks.
3. Then add the pasta to the boiling water and cook until a couple of minutes shy of al dente, then add in your chopped kale and cook for a further 1-2 minutes.
4. Meanwhile, add the sauté pan to a medium heat, drizzle in some sundried tomato oil, and add in the garlic, chopped sundried tomatoes and tempeh pieces. Cook off for 5-7 minutes until the garlic and tempeh are cooked through. 
5. Then add in your herbs, spices and tomato puree and cook for a few more minutes. Using a slotted spoon, add in the pasta and kale into the sauté pan along with 1/4 cup pasta water, vegan parm and black pepper. Stir together and add a little more pasta water if required.
6. Stir in the fresh basil leaves, serve up and enjoy!

Cassidy xx

Raspberry Ripple Overnight Oats

Next up in my dessert-inspired breakfast series are these overnight oats inspired by the classic ice cream flavour, raspberry ripple. Creamy vanilla chia oats, layered with ripples of crushed raspberries.

Incredibly easy to make, packed with fibre, protein, calcium and vitamin C and a great way to start off your day! Simply mix up your overnight oats, crush your raspberries, layer up in a glass or jar and pop in the fridge ready for the next day. These will last a few days in the fridge, so are perfect for a little meal prep for an on-the-go life!

Greek Lemon Potatoes

Incredibly crispy, garlicky lemony chips with oregano. Inspired by Greek lemon potatoes and the perfect accompaniment to a meze feast! There are so many Greek dishes that are accidentally vegan or easily adapted, as I found out on my solo trip to Crete last year; so whilst the days where vegans just had to live on chips and salad on a holiday or meal out may be behind us, we still love a good potato dish! And if there was one potato dish to live on, this would be it.

If you've ever made roast potatoes, then you already know the general process for these potatoes, simply parboil, then toss in the lemony marinade, spread out on a baking tray in a single layer and cook for around 40 minutes, turning and spritzing with a little more oil every now and then. The result is crispy and crunchy potatoes that are packed with flavour. If you're cooking a smaller amount of potatoes you could use an air fryer instead of the oven, par-boil and marinade and then finish off in the air fryer until crispy, I find for best (extra-crispy) results you'd want a single layer of the potatoes.

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A deliciously creamy chickpea curry, somewhere between a butter chicken-style and a korma, with a little extra spice. I've just used chickpeas here, but you could always add other veggies such as sweet potato or spinach if that takes your fancy.

This is incredibly easy to make, simply blend together the base aromatics before sauteeing, cook off the spices and add the tomatoes and coconut milk. A little patience is then required for it to reduce down and for the spices to mellow out, before stirring in the ground almonds for a little extra texture and flavour.

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I absolutely love a smoothie but I am a little guilty of only making the same handful of recipes time and time again, so I'm kicking off a new series of dessert-inspired smoothie and breakfast recipes, following on from these carrot cake overnight oats. Perfect for breakfast, with just a few simple ingredients, coming together in just a few minutes.