Batchelors Beanfeast Bolognese is a dried packet mix to which you add water and heat in a saucepan to create a soya mince sauce to serve with spaghetti. It is quick and easy, it doesn't taste as good as making your own but if you need a satisfying meal for two in a hurry, it's great to keep in the store cupboard. The mix is sold at most major supermarkets for around £1 and takes around 12-15 minutes to make, so you can make it while the pasta is boiling. Serve stirred through spaghetti and grated with a little vegan cheese and vegan powdered parmesan. Great for a meal in a hurry!
Last month's food swap was several weeks ago now, and as yet I haven't had a chance to share my packages with you. So here is what I sent and received in November. As always, if you would like to take part in the UK Vegan Food Swap you can sign up here. The food swap is hosted by the wonderful ladies at tohappyvegans.com.
I was paired up again with Sasha from tohappyvegans.com to send my parcel to. This is what I sent to her:
My parcel this month was send from Claire from Great Vegan Expectations. It was a lovely parcel with a mixture of sweet and savoury snacks and homemade baked goodies which me and Mr Vox devoured!
My parcel contained Chia seeds which I can't wait to use in some baking and raw health bars, as well as in smoothies. I had some kale chips and pear crisps, both yummy! A Riolife bar which I have never tried before and tasted great and was super healthy. A Spacebar, which is possibly one of my favourite vegan snacks ever and there are no stockists in the Midlands, so I was thrilled! Then the best bit, which was some homemade sticky pumpkin muffins, which Mr Vox had warmed up with custard and loved, and the thumbprint cookies with apricot & rhubarb jam, which were seriously addictive and all of them came in cute packaging with ribbons :-) Perfect!
I am already looking forward to the December Christmas Swap.
So a huge thanks to my swapping partners for November, Sasha and Claire. :-)
3 corns on the cob
2 heaped Tbsp vegan butter
1/2 tsp dried parsley
1/2 tsp garlic salt
homemade crusty bread and vegan butter
Preheat the oven to 200C.
Peel the onion, garlic and carrot. Chop the carrot in half lengthways. Add the mushrooms (top down), carrot and pepper to a roasting tray and drizzle with half of the olive oil and salt. Roast in the oven for around 15 minutes.
Dice the onion and garlic and add with the chilli into a medium hot frying pan with the remaining oil. Stir fry for around 5 minutes until onions are soft.
Add the tomato puree and stir, then add the steamed/boiled rice to the pan.
Stir for a few minutes. Then add the roasted carrot and pepper chopped up into the pan. Stir until combined and add seasoning to taste.
Take the rice mixture from the heat and spoon a heaped spoonful into the roasted mushrooms. On top of the rice mixture add a heaped teaspoon of pesto, and then grate some vegan mozzarella cheese over the top. Season with pepper and Nandos seasoning and bake in the oven for a further 10 minutes.
Parsley and Garlic 'Buttered' Corn
To serve as a main course, wash and peel the corns and leave to one side. Spoon the vegan butter into a ramekin and add the parsley and garlic salt and stir vigorously with a fork until herbs are thoroughly combined. Smear the butter all over the corns and wrap in tin foil. Bake in the oven at 200C for 30 minutes. Serve with warm crusty bread and butter.