Vegan Roast Red Pepper Sauce Spaghetti

A plate of hearty, saucy pasta is one of the best ways to treat yourself on a cold rainy day. That's exactly what this easy recipe is about! 

With the goodness of Red Pepper/Capsicum and Tomato, without the guilt of adding cream, it's creamy texture is everything you need in a good hearty pasta dish. 

Here it is, my version of VEGAN ROAST RED PEPPER SPAGHETTI:

Ingredients: Spaghetti pasta cooked al dentè, 1 big or 2 small red peppers/capsicum chopped, 1 tomato chopped, 1 large onion chopped, 1 tbsp crushed garlic, 1 tbsp crushed black pepper, handful baby spinach leaves, fresh chopped red chillies as required, 1 tbsp pine nuts, chopped fresh parsley for garnish.

Make:

1. In a pan, saute in a little olive oil, the chopped onion and garlic. Add in chopped red pepper and tomato, mix and cook for a few minutes. 

2. Add in crushed pepper, salt to taste. Cover and cook for 5 to 7 minutes. Then remove cover and cool to room temperature.

3. Cook the Spaghetti as per normal method ensuring it is al dentè (not too soft). Strain and toss in little olive oil, keep aside.

4. Take the cooled red pepper mixture and grind to a thick paste like a pasta sauce. Pour back into the pan and heat up, add a little water to adjust consistency. 

5. Add in the cooked Spaghetti, baby spinach leaves and toss together. Serve immediately by topping with parsley, chillies and pine nuts. Sprinkle cheese if desired. Enjoy! 

Spicy Avocado Dip

When you're a lover of Guacamole and anything to do with Avocado how can you skip celebrating National Guacamole Day! 

Sharing my vegan version, call it Guac or just an Avocado Dip, this salad disguised as a dip, is as delicious as it is quick to whip up. 

Here it is, VEGAN SPICY AVOCADO DIP:

Ingredients: 1 just right (not hard not too soft) Avocado chopped finely, handful of cherry tomatoes chopped, 1 onion chopped, red chillies (spice level as desired), coriander chopped, 1 tbsp lemon juice.

Make: Combine all of the above together in a bowl, with fresh lemon juice, salt and pepper. Serve with toasted Corn Chips. Enjoy! 

Sev Puri

Lovers of Indian chaats can't say no to Sev Puri! Little packages of tangy, spicy, juicy, crunchy deliciousness - all the trademarks of a perfect chaat! 

Here it is, my version of SEV PURI:

Ingredients: Puris (can buy flat pre made puris to fry or airfry into crispy round Puris), 1 cup cooked chickpeas/channa, 1 potato chopped into small cubes, 1 large red onion, 1 carrot grated, 1/4 cup yogurt/curds, chopped coriander, sev. For juice, corainder, green chillies, mint. 

Make:

1. Make the Puris either frying or airfrying. Poke the tops and keep aside ready to fill.

2. To make the channa filling, in a pan saute half an onion chopped with chilli. Add in cubed potato and cooked chickpeas, salt and any masala for flavour. Mix, cover and cook for about 6 minutes. Leave aside to cool to room temperature.

3. To make the flavour juice, grind together coriander, mint and chillies with water to make a green juice. 

4. To assemble the Sev Puris, arrange Puris in a plate and fill each puri with a spoon of Channa Potato mixture, then grated carrot, chopped onion and coriander. 

5. Lastly, sprinkle some yogurt/curd on top and also the green juice for extra flavour. Sprinkle sev and serve immediately. Enjoy!