Vegan Soup

Butternut-squash soup:

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Good evening Little ones! I'm here again with another vegan recipe, I'm planning on uploading at least one recipe a day; I want to make sure that the vegan menu stays strong and full of delicious ideas. I made this on the spot, butternut squash is my favourite vegetable, and I really fancied soup; but I added a vegan twist; it's creamy and delicious, and makes amazing comfort food:).

If you want to know how I made this soup look below and follow the few easy steps. 

Check out my other vegan recipes here!

Ingredients:

• 1 butternut-squash; 
• 2 shallots;
• 2 garlic gloves;
• 1 scotch-bonnet chili (if you like spice);
• 300ml water;
• salt;
• pepper;
• paprika;
• coriander (optional) 

STEPS ON HOW TO MAKE THIS:

1. Prepare all the vegetables. Chop up the butternut-squash into medium chunks, (this makes it easier to blend, and quicker to soften in the pan). Cut your shallots into quarters, crush the garlic and slice the scotch-bonnet, then place all the vegetables in a pan;
2. Sprinkle: salt, pepper and paprika onto the vegetables and pour the boiling over until covering the veg completely; 
3. Put you hob on 4 (gas mark 4) until it comes to the boil; after that let the vegetables simmer for 35 minutes;
4. Put the soft vegetables into a blender and blend until you are satisfied;
5. Sprinkle coriander onto the soup when you've put it into a bowl;
6. ENJOY! :D 

Why these ingredients? 

Garlic:
Depending on how we prepare our garlic depends on how much nutrients we get out of it; this is why I have suggested either: cutting or crushing. This increases the enzymes within the garlic, these enzymes can prevent cancer.

Shallot:
Shallots is a great antioxidant, they also contain low fat saturation, this won't clog up your arteries, as it reduces cholesterol, in comparison to a normal red or green onion, this is so much better for your mental and physical health.

Butternut-squash:

Butternut-squash is filled with antioxidants, this really cleanses the body, as well as enhancing the metabolism and immune system; they repair: tissue and cells within the body. This is the perfect vegetable as it makes you feel refreshed and ready to start the day. It's also has no saturated fat, which is handy if you are on a diet and need to loose weight. 

Thank you for reading this post, I would love to see your recreations! Tag me on my social media platforms:

Instagram:amymrmcguire

Twitter:MissRoseMcGuire

See you soon Little ones, stay well and safe :) x x x 

  

Vegan pasta

Vegan Red Pesto Pasta: 

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Hello my lovely Little ones! How have you been today? The weather in the UK has been beautiful! Sun all around. I have another vegan recipe for you, I hope you enjoy. If you want to find out how to make this meal, scoot your eyes below and have a little read:).

You can check out my other pasta recipe click here!

Ingredients:

• 100 grams of freefrom pasta, I used 50 grams of penne and 50 grams of rotini, simply because I was running low on the two and had to merge two together;
• Freefrom red pesto sauce;
• 25 grams of peas;
• 1 shallot;
• 1 garlic glove; 
• chopped up coriander (optional);
• salt and pepper;
• extra virgin olive oil.
• chili powder

Keep in mind, when cooking the pasta it can go from really hard to soft in minutes! So when you think it's nearly done to your required texture keep a close eye on it :). 

STEPS ON HOW TO MAKE THIS:

1. Boil 300ml of water and place into a medium pan, sprinkle salt and pepper and stir;
2. put the pasta into the pot and stir; cook for 5-7 minutes;
3. prepare the vegetables; cut up your shallots and garlic and place into a pan with extra virgin olive oil; along with the peas. Cook for 3 minutes;
4. put chili powder in the vegetable mix and stir;
5. drain the pasta and place back into the same pan;
6. pour the vegetable mixture with the pasta and stir;
7. add the red pesto sauce and stir; let it heat up for 2 minutes; 
8. plate up and sprinkle the coriander on top;
9. ENJOY! :D 

Why these ingredients? 

Pesto:

Pesto is enriched with vitamins A and C, this helps boost your immune system, this will help fight infection, while keeping you fit and healthy. Whereas vitamin A is good is amazing for you eye health; it makes them stronger as well as being a great antioxidant.

Parsley:
Parsley has a huge amount of vitamin K, this helps builds bones and heals heart disease. in addition to this, parsley also has vitamin A, which as we already know is great for our eyes, and acts as a fantastic antioxidant.

Garlic:
Depending on how we prepare our garlic depends on how much nutrients we get out of it; this is why I have suggested either: cutting or crushing. This increases the enzymes within the garlic, these enzymes can prevent cancer.

Thank you for reading this post, I would love to see your recreations! Tag me on my social media platforms:

Instagram:amymrmcguire

Twitter:MissRoseMcGuire

See you soon Little ones, stay well and safe :) x x x

Vegan pasta recipe

Pesto, chilli and garlic pasta.

Instagram:amymrmcguire

Twitter:AmyRoseMcGuire
Snapchat: missamymcguire
Email: missamymcguire@hotmail.com
If you want to keep up to date with that I do on a daily basis follow me on my social media above, and I'll be sure to follow you right back :).

Hello!Another beautiful day in the UK, which means it's time for another blog post! :) 

Since turning vegan I knew that giving up pasta was going to be extremely hard for me; but there is VEGAN pasta out there! It tastes just like regular pasta, it's faster to cook ,(always a bonus when you're really hungry) and better for you! 

If you would like to make this delicious dish, look below and follow the easy steps. 

Ingredients:

• 100 grams (or base the measurements on how hungry you feel:
  Vegan pasta (I used freeform by Sainsbury's, it's: wheat, egg, milk and gluten free);
• 1 tbs of pesto sauce (sacla italia is the brand I used)
• parsley;
• salt and pepper;
• extra virgin olive oil 
• One garlic glove

Keep in mind! When boiling the pasta it can go from hard to soft in seconds, so when you think it's nearly done keep checking to how you want your pasta. In my opinion I love pasta al dente :)/ 

STEPS ON HOW TO MAKE THIS:

1. Fill a pan with 300ml of already boiling water, (this speeds up the cooking process);
2. Put 100 grams (or how much your stomach is feeling) into the pan of boiling water; 
3. Add salt and pepper to the pasta and put a lid on the pan (stir occasionally); make sure you keep an eye on it because it takes 5-7 minutes to cook through until soft. The heat setting on the hob should go to 4;
4. Shop or crush your garlic;
5. When the pasta is ready drain the water, place the pasta back into the pan and drizzle extra virgin olive oil, (This will stop it from sticking);
6. Add the pesto sauce and garlic to the pasta and stir;
7. Plate or bowl up, and then sprinkle parsley on top;
8. ENJOY! :D 

Why these ingredients?

Pesto:
Pesto is enriched with vitamins A and C, this helps boost your immune system, this will help fight infection, while keeping you fit and healthy. Whereas vitamin A is good is amazing for you eye health; it makes them stronger as well as being a great antioxidant.

Parsley:
Parsley has a huge amount of vitamin K, this helps builds bones and heals heart disease. in addition to this, parsley also has vitamin A, which as we already know is great for our eyes, and acts as a fantastic antioxidant.

Garlic:
Depending on how we prepare our garlic depends on how much nutrients we get out of it; this is why I have suggested either: cutting or crushing. This increases the enzymes within the garlic, these enzymes can prevent cancer.
Thank you for reading this post, stay tuned little ones :) x x x