Student Veggie - simple meals for lazy vegetarians

Quorn Meatballs With Fusilli, Green Beans and Sauce It turns...

Thu, 27 May 2010 13:36:00 -0400

Quorn Meatballs With Fusilli, Green Beans and Sauce

It turns out not just meat and tomatoes work with pasta - you can basically throw any old chopped up fresh veg in with the sauce and it’ll make it a nice change from the usual penne dish. These green beans must be in season cus they were on offer in Tesco and taste like they just came out of the ground!

Ingredients:

Pasta
Quorn Swedish-Style Balls (could use Quorn Mince instead)
Chopped Green Beans (could also use up some peas, carrots, spring onions, whatever!)
Jar of tomato pasta sauce

Steps:

You’ll need two pans - a medium pot with boiling water, and a frying pan. While those damn electric hobs are warming up, put your Quorn meatballs in to defrost in the microwave on a medium setting for a minute or two. Chop some onions (nutritious so sneak them in whenever you can) and start frying them and add the ‘meat’balls when they’ve softened up. Shove your pasta in the water if it’s boiling, and defrost your veg now too if it’s frozen.
If your meatballs are getting pretty well done, just take them off the heat for now. When the pasta is starting to taste cooked (stab one with a fork and see!) put the green beans or other chopped veg in the water with the pasta and let them boil just a couple of minutes, til they taste hot but still crunchy and like they’re fresh from the garden.
Heat a plate in the microwave for a minute, drain the pasta and beans, shove everything into one pan (not the plate!), pour the sauce in, move it around a bit so it doesn’t stick, and when it’s hot all the way through serve with some vegetarian parmesan (if you can find any!) and grind on some salt and pepper.

I made this up as I went along, but it turned out a treat - quick, not too much washing up, and adds some veggie variety to your boring old pasta. The Quorn Meatballs are brilliantly ‘meaty’ (if you miss still miss it like me that’s a plus!), and work really well in a meatball sub sandwiches too (recipe coming soon) and I personally think pasta needs some kind of protein with it - cut-up veggie sausages, veggie mince, kidney beans, etc - or it’s not that filling or interesting. This however was really nice, especially if you fork out for some mascarpone to make it creamy!

Shut up and eat!

Wed, 26 May 2010 14:37:42 -0400

I’ll keep this brief just like the rest of this blog. I’m going to post some really easy to cook recipes for all you veggie students out there as lazy as me. Sound okay? Good!

Beans-On-Cheese-On-Toast Just had this for lunch, and I think...

Wed, 26 May 2010 14:20:00 -0400

Beans-On-Cheese-On-Toast

Just had this for lunch, and I think it’s really the king of simple, veggie student meals. It’s not just beans-on-toast though, oh no. It’s beans-on-CHEESE-on-toast. Say it with me!

Ingredients:

Bread
Beans
Cheese

Steps:

Put the bread under the grill until it browns. Meanwhile, grate some cheese.
Turn the bread over, put the cheese on top, put back under grill. Make sure there’s some foil underneath to catch the dripping cheese! While that’s melting, microwave some beans and then microwave your plate (ALWAYS USE HEATED PLATES!! - it’ll stay hot and tasty longer!)
Once cheese is melted, put newly formed cheese-on-toast onto your nice hot place, grind some fresh black pepper on top, tiny bit of salt et voila! Beans-on-cheese-on-toast.

This dish is tastier than most frozen pizzas, is fresher, healthier, and much cheaper, so win-win-win-win!!!