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Creamy tarragon, cashew, courgette and butternut spaghetti

This weekend Alex and I have been stripping wallpaper and sanding walls, it’s hard work, and so dusty!
So for lunch today we needed something easy and nutritious, with minimal time spent in the kitchen.
We’d picked up some spiralised vegetables cheap at the supermarket the other day, so we combined them with gluten free spaghetti, toasted cashew nuts, tarragon, and a cheaty sauce made from vegan cream cheese (we used violife brand).
It was gorgeous, comforting while still giving us a good amount of vegetables, and some protein from the cashew nuts. The tarragon really makes it though!
It’s a combination of flavours we’ll be making again, possibly with the vegetables diced rather than spiralised, the textures will work just as well.

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Creamy tarragon, cashew, courgette and butternut spaghetti

serves 2


180 g courgette, spiralised or diced
50 g butternut squash, spiralised or diced
80 g gluten free spaghetti
50 g cashew nuts
2 tbsp fresh tarragon, chopped
100 g vegan cream cheese
2 tbsp soy milk
2 tbsp nutritional yeast
salt and pepper


In a dry saucepan on a medium heat cook the cashews, stirring often until starting to brown, around 3 minutes. Tip into a dish to cool.
Bring a large pan of salted water to the boil (use the cashew pan for ease), and cook the spaghetti according to the packet instructions. Steam the courgette and butternut squash (I use the microwave), 2 – 3 minutes each if spiralised, a little more if diced.
Drain the pasta and return it to the pan on a low heat. Add the vegan cream cheese, tarragon and soy milk. Stir until the cream cheese has melted into a sauce.
Mix in the nutritional yeast and salt and pepper to taste.
Toss through the courgette, butternut and cashews.


By A. and E.

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Mono cafe bar, Glasgow and a kale salad with lentils, rice and butternut squash

On our first day in Glasgow, we found the apartment we were renting and set out for a wander. It was past lunch time, and with only a limited idea where we were headed we found ourselves outside Mono, yay! We’d looked at the menu online, and it was on our list of places to try. Mostly, it has to be said, because I really, really wanted to try the pho…

Vegan food served in music and performance venues does seem to be a big thing in Glasgow, the three places we tried all followed this pattern, but with nicely different menus!

Mono is a lovely open space, with a raised platform full of tables, and then more dotted around the main floor area. It was very busy while we were there, which was great to see, but the service was very good. It was fun to watch the steady stream of great looking dishes leaving the kitchen!

Mono does have a gluten/wheat free menu with plenty of choices, but they do fry the tofu, chips etc. in oil which is also used for wheat products which limits things if you can’t have gluten rather than just avoid it. This is made clear on the menu though!

We shared hummus, salad and tortilla chips to start, it was a good hummus with all the right flavours.

Alex then had the roasted beetroot and kale salad with pecans, sun dried tomatoes and chickpeas. This also came with a creamy dill dressing which helped to bring it all together. It was a tasty salad, but an awful lot of kale to get through in one go!

I had the pho of course! It came with courgette noodles rather than rice noodles, which was a nice change, but they were a little difficult to eat! The broth was lovely, very different from my Vietnamese style broth, with, I think, lemongrass involved. The selection of vegetables was great, with yellow peppers, mange tout peas and beansprouts among plenty of other things! The veg was cut into rather big pieces though, so along with the noodles I did not manage to eat it in my usual ladylike (ahem…) fashion!

Overall it was a satisfying, tasty, healthy meal which set us up nicely for some more exploring.

In honour of the kale salad, I made this version for work lunches this week, and very good it was too.

Kale salad with lentils and butternut squash

Kale salad with lentils and butternut squash


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