The leaves are falling and autumn is slowly approaching ☁️🌡️⛅ which can only mean one thing... We need to start seeking comfort in some hearty meals 😉 I made this quick vegan mushroom leek spaghetti and it was so bold with flavors and completely comforting for those chillier nights 🍝 (poached egg is optional of course)
Recipe is below but you can also find more tasty treats in my blog 🖤🖤🖤
Vegan Mushroom Leek Sauce
250g brown mushrooms, chopped
1/2 leek, chopped
1 red onion, diced
2 cloves garlic, diced
3 tbsp chili olive oil
1 cup non vegan milk
1 cup water
1 tbsp vegetable stock powder
Salt and pepper to taste
In a large pan add the chili oil. Once hot, add onion and garlic and allow it to brown. Once browned add the mushrooms and leeks, salt and pepper and allow to simmer on medium high heat for about 4 minutes, until browned. Add your liquids and turn the heat down to a low setting and allow it to simmer for about 20 minutes.
With an immersion blender you want to carefully pulse to breakdown your veggies into your sauce. You can make it as fine as you like. I did not blend completely as I wanted some of the vegetables to stay intact for some extra bite.
Once blended, allow the sauce to simmer for another 15-20 minutes on low.
Remove from the heat.
You can serve this sauce directly on top of your favourite pasta and top it off with a poached egg. (optional of course)
8 minutes ago
Our first two dishes from the tasting menu at 3 Michelin ⭐️ restaurant #osteriafrancescana 🍝.
Pollution revolution 🥒.
And, spaghettini from the Gulf of Naples to Hokkaido🦞- served warm not hot.
We've given traditional spaghetti bolognaise the vegan treatment and added a zesty lemon gremolata to boot. - VEGAN BOLOGNAISE-
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 200g Swiss brown mushrooms, chopped
- 1 medium eggplant, cut into 1cm pieces
- 2 tablespoons tomato paste
- 400g can diced tomatoes
- 250ml (1 cup) Massel vegetable liquid stock
- 2 teaspoons dried italian herbs
- 3 teaspoons balsamic vinegar
- 2 teaspoons maple syrup
- 400g can brown lentils, drained, rinsed
- cooked spaghetti, to serve
- finely shredded vegan cheese, to serve (optional)
- 1/4 cup finely chopped fresh continental parsley
- 1 lemon, finely grated rind
- small pinch of dried chilli flakes, to taste
1. Heat the oil in a large deep frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes or until soft and lightly coloured. Add the garlic and stir for 1 minute or until aromatic. Add the mushroom and eggplant and cook, stirring occasionally, for 5 minutes or until softened.
2. Add the tomato paste and stir to coat. Stir in the tomatoes, stock and herbs. Cover and bring to a simmer. Cook for 10 minutes or until thickened slightly. Stir in the balsamic vinegar and maple syrup. Add the lentils and stir until heated through. Season.
3. To make the gremolata, combine the parsley, lemon rind and chilli flakes in a small bowl.
4. Serve the sauce with spaghetti, sprinkled with the gremolata and vegan cheese, if you like.
(this recipe belongs to taste)
I am officially in 𝘓𝘖𝘖𝘖𝘖𝘖𝘝𝘝𝘝𝘌𝘌𝘌𝘌𝘌 with MATCHA!! 😍😍 Now I see why the kuires be hurukka about matcha everything 😅😅
The thick and rich 𝐁𝐥𝐞𝐧𝐝𝐞𝐝 𝐌𝐚𝐭𝐜𝐡𝐚 𝐓𝐞𝐚 was something that made my day!! 🤤🤤😌😌
Kasto majja aayo yarrr sahii!!
Thank you @himalayanjavalazimpat
For having this drink!! 💓
If you guys haven't tried it, I recommend you all to try it once! Cuz even my gulio teti nakhane sathi liked it!!
The prices at HJC is a bit expensive hai but I don't mind paying idk why.
Maybe it's because of the good service? The chillest and coolest ambience?? And not to forget the food and drinks that are worth it? 😜
🍝Dish: CHICKEN MEATBALL SPAGHETTI
💸Price: NRs. 480
🍵Drink: BLENDED MATCHA TEA & VIRGIN MOJITO 🥤
💸Price: NRs. 350 & 230
SC ✔️ VAT ✔️
📍Location: Same building as Mamagoto, Panipokhari, (next to Oscar grill)/opposite to Japanese Embassy)
When life gives you tortellini, cream, cheese and bacon ...
Your wife treats you with awesome and heartwarming food!
Er often eat a lot of odd dishes, made with all the nice but random stuff we have in the fridge. Yesterday was one of the better days!
The original idea was a carbonara, but then the cream and the pine nuts showed up, and the rest is history!
Meaty, tasty history 🤤🤤