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Vegan speedy pasta dinner and chocolate mousse pudding

July 21st, 2009 · post by isy · Make a comment

We’re a few days late here at Cookery Corner, sorry – we’re still aiming at posting a new recipe up every fortnight on a Friday. And hey, come forth with the comments – if you try out one our recipes, let us know how it went! Did your cupcakes go all wonky? Did the onion focaccia burn? Did you start crying when chopping onions? Talking about food and cooking are some of our favourite things, so talk to us!!

The following recipes make a simple and super quick but really tasty meal for two. Now, my personal preference is taking  time to cook, making lots of things from scratch and not using shortcuts, and cooking big meals for lots of people, which I think is less wasteful and also more enjoyable. But let’s face it, that’s just not what we’re all gonna be able to do everyday, and often you just want something quick and easy. Get a large pan of water on to boil to make the pasta, make your mousse first, then your pasta and salad.

Music Recommendation – If you’re quick you can make the whole meal listening to Kelly Kemp’s self titled CD (18 mins), if you’re gonna be more leisurely about it, and more dramatic, Pirateship Quintett, self titled (30 mins).

Chocolate Mousse

choc-mousse1

What You Need

75g plain chocolate
100ml soy cream
1 teaspoon instant coffee or 1 tablespoon brandy or rum
to decorate: vegan yoghurt, grated chocolate or cocoa, chocolate coffee bean
electric whisk, or manual whisk or eggbeater, a plastic bowl and a spatula

What You Do

doubel-boiler

1. Break the chocolate into pieces and melt in a double boiler, i.e. a pan or metal/glass bowl set in a pan of simmering water. (While the chocolate is melting you can get started on the pasta, see below)

2. Scrape the melted chocolate with the spatula into the plastic bowl then add the soycream and either the coffee, dissolved in 2 teaspoons of hot water, or the alcohol. Now beat it for 3-5 minutes making sure it’s nicely bubbling and getting air incorporated into it. Either use an electric whisk, or by hand with a whisk or a cool hand held eggbeater thing like so:

I want one

I want one

3. Pour the mixture into two small bowls, glasses, or – and this is how I like it – two wineglasses. Refrigerate for at least 45 minutes.

Quick Creamy Pasta

plate

What You Need

250g pasta, tubes or spirals are best
1 small onion
3 cloves of garlic
oil
150ml soycream
salt, pepper, nutmeg

What You Do

1. Cook your pasta for as long as the packet tells you to in plenty of boiling water, with a bit of salt and oil. Use at least twice if not 3 times the amount of water to pasta. It wants room to move around or it will go stodgy.

2. Meanwhile, finely chop the onion and the garlic. Heat the oil in a heavy bottomed saucepan or frying pan, and cook the onion and garlic for 5-10 minutes, until nice and soft.

sauce-cooking

3. Add the soycream and salt and pepper, and cook for another 5 minutes, stirring often. Add a pinch of nutmeg towards the end, and then mix into your drained pasta to serve.

salad

While the onion is cooking, get started on your salad! I like to shred some greens, toast sunflower and/or pumpkin seeds (I’d use the saucepan to do this just before starting the sauce), grate a carrot, finely chop a spring onion or a tiny bit of white or red onion, and dice other things lying around, like half an avocado, some radishes, smoked tofu (well, that’s never really lying around. But if it was, I would add it!), a bit of cucumber. Or you can just shred some greens. A salad spinner is incredibly useful for washing salad leaves.

saladspinner

Then I mix it all with my….

Special Salad Dressing

What You Need

1 tablespoon cider vinegar
1 teaspoon dijon mustard
1 teaspoon soy sauce
1-2 tablespoons Engevita/nutritional yeast flakes
4 tablespoons vegetable or sunflower oil
salt and pepper
whisk or handblender

salad-ingredients

1. Whisk or blend all the ingredients until emulsified. You can also add a few capers to get a saltier, tangier taste – try it!

The chocolate mousse will be ready by the time you’ve eaten your pasta; serve it decorated with a dollop of yoghurt and some chocolate shavings or a coffebean, or dust some cocoa powder over it (use a little tea strainer to sift it). Nom!

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