The Spiritual Vegan

raw and non raw vegan recipes

Guest recipe: lemon, herb and toasted breadcrumb pasta

with 2 comments

Anna Conlan, a spiritual aspiring vegan who does an excellent akashic record reading service (I tried it out and can personally recommend it) has contributed a beautiful looking recipe for this blog! I intend to try it out one of these days and see about posting a photo. Here you are:

(Adapted and ‘veganized’ from Nigel Slater’s recipe book ‘Real Cooking’)

This is a really great recipe – it’s tasty, has strong flavours and lots of crunch to it as well, because of the breadcrumbs.

For two people:

300g of non-egg pasta

Extra virgin olive oil

A clove of garlic, minced

Some rocket leaves

A bunch of fresh basil

A bunch of chevil, tarragon or fennel (if you can find any of those)

Lemon juice from one lemon

Lemon zest

Two slices of bread

Salt and pepper

Put a pan of water on to boil. Put the pasta in when it reaches the boil.

While that’s cooking, make some breadcrumbs by putting two slices of bread into a food processor or mixer.

Pour some olive oil (about two tablespoons) into a frying pan and when it gets hot, put the minced garlic in. Let that fry for a minute or two and then add the breadcrumbs. Allow them to soak up all the olive oil and get crispy (but stir them frequently in case they burn.)

While that’s cooking, chop the rocket and herbs roughly. Put them into a bowl with some olive oil, salt and pepper, the juice of one lemon, a teaspoon of lemon zest.

When the pasta is ready, add the herbs and olive oil and then add the breadcrumbs. Add more salt and pepper if needed and a glug of good olive oil if you like your pasta to be oily (like me!)

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

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Written by Princess

September 28, 2009 at 10:06 pm

Posted in Uncategorized

2 Responses

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  1. Can you explain “rocket leaves”, thanks!! BTW im making your chai recipe right now and it smells amazing!

    candace

    March 20, 2011 at 2:14 am


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