Spinach Pesto pasta

I made this to carb load the night before my triathlon (yes I have now completed my first triathlon and am very smug, I came 8th). It was perfect because it had wholemeal carbohydrates for energy, protein from the nuts, iron from the spinach and olive oil for the heart. My pesto is vegan as I don't add cheese, but you can add some if you like.

This meal was a favorite in my student house as it is cheap. To make it cheaper I often use walnuts, sunflower seeds or mixed nuts instead of pine nuts.

Sorry about the picture, again I forgot to take a picture of the actual meal so this is a photo of the leftovers. The main meal also included a huge avocado salad and rye and spelt bread, mmm.

Spinach Pesto Pasta

Serves 3
180g Wholemeal pasta
2 large handfuls fresh spinach (or 4-5 blocks frozen spinach, thawed)
Handful fresh basil (optional, this meal did not include this)
Handful pine nuts (or other nuts or seeds)
1 clove garlic
Olive oil
Nutritional Yeast*/ Cheese (optional, I didn't use any but you can add some if you wish)
Salt and pepper

1.  Place the wholemeal pasta in boiling salted water, cover and leave to cook according to packet instructions. Once cooked, drain.
2. In a dry pan over a high heat, add the pine nuts (or alternative) and toast until they have taken on a golden colour. 
3. Also add the garlic (skin still on) to the pan to cook a little to take away the strength of raw garlic. Once the garlic looks browned, crush and finely chop.
4. In a blender or food processor, add the spinach, basil (if adding), toasted pine nuts, garlic, nutritional yeast/cheese (if using), salt and pepper. 
5. Add about 1tbsp olive oil and begin to process. Slowly keep on adding olive oil until the ingredients have mixed and it has formed a paste. 
6. Check seasonings, add to the cooked pasta and serve with a big salad and good bread.

*Nutritional yeast has a nutty savory flavour, similar to cheese. You can get it from most good health food stores. It is great in pesto, mashed potato, anything that needs that savory taste that cheese can bring.

Homemade pizzas

Hi all, sorry I have neglected the blog recently, I have still been cooking but just forgetting to take a photo. I will try to remake the recent recipes so I can share what I have dreamed up with you.

This recipe was made by my mum at a family get together, so not really my own recipe. It is worth sharing though because my mum and I don't eat cheese, so I want to show that it is possible to have yummy pizza without cheese. Other family member's pizzas did have cheese and they also thoroughly enjoyed theirs.

Homemade pizzas

                           My Mum's cheese free pizza

 

                          My cheese free pizza        My brother-in-law and sister's cheesy pizza

 

                                     My Dad's cheesy pizza
Pizza dough

250g strong white bread flour
250g plain white flour
5g powdered dried yeast
10g salt
325ml warm water
About 1 tbsp olive oil
1 handful coarse flour (rye, semolina or polenta), for dusting

1. In a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth and silky. (Alternatively, if you have a mixer with a dough hook, mix the flours, yeast, salt and water on a low speed, add the oil and knead for 10 minutes). Shape into a round, and leave to rise in a clean bowl, covered with cling film until doubled in size.
2. Preheat the oven as high as it will go. Take a lime-sized piece of dough and roll it into a 5mm thick round. 

Tomato sauce
3 cartons passata 
1 tsp sugar
2 cloves garlic, peeled and crushed
Salt and pepper
Olive oil

1. Heat a drizzle of olive oil in a pan and add olive oil. Cook for 1-2 minutes, ensuring it does not burn.
2. Add passata, sugar, salt and pepper to the garlic, turn down heat and let heat through
   

Toppings
This is where you can get inventive. A selection of topping that we had included:
Broccoli
Tomatoes
Onion
Olives
Courgette
Mushroom
Peppers
Sundried tomatoes
Cheese (goats/cheddar etc.)
Cured ham
Olive oil

To cook

1. Dust a rimless baking tray with coarse flour and lay the dough on it.
2. Add your tomato sauce and your toppings. 
3. Brush the crust with olive oil to crisp up the edges.
4. Bake until  the base is taking on some colour, seven to nine minutes. Scatter over any leaves or raw toppings, and tuck in.