Yesterday I went to a meetup and potluck with the Yahoo! Scottish Vegans group where I got fed lots of yummy food! Sadly I forgot to bring my camera with me, but I took a photo of my own contribution before I went.I made two kinds of muffin, Apple Pie Crumble ones from Vegan with a Vengeance, right(I used white sugar because I'd ran out of brown for the crumbly topping, they still tasted okay but the brown sugar they advise does work a lot better), and chocolate chunk muffins, left. The chocolate chunk ones were adapted from the cherry-almond recipe from the same book, by omitting the cherries and almonds, and replacing them with a bar of chocolate diced into small chunks, and replacing the almond essence with vanilla essence.
This is a really quick and easy pasta dish, with italian style herbs and pinto beans.
Cook 250g wholewheat pasta according to instructions.
Dice 2-3 onions, crush 3-4 garlic cloves, then saute both in 2 tbsp olive oil in a large pot over a hot hob, until onions are transclucent. Add a can of chopped tomatoes, 140g tomato puree(about 6 heaped tbsps), 1tsp oregano, 1tsp basil, 1/2 tsp thyme, a few pinches of sea salt and ground black pepper and stir sauce. Bring to the boil, then turn down temperature to simmer.
Drain and rinse a can of pinto beans(any kind of bean would work really) and add them, plus the cooked pasta to the sauce. Stir through then serve!
You might want to adjust this recipe by adding sundried tomatoes, or any kind of vegetable that takes your fancy :)
2 comments:
Looks delicious! That's pretty cool that you met up with a vegan Yahoo! group.
My favourite beans are pinto beans so I could really see this pasta being yum! And so sad I missed one of the cherry chocolate chunk muffins - sound divine!!!
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