Fresh Vegan Pasta| Day 2 Food Memories

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I have to confess that I love cheese too much. And my pasta feels bland without a generous topping of grated Grana Padano. But as I tossed the noodles with bright tomatoes, garlic, and fresh herbs today, I feel like a fool for not trying the vegan style earlier. 

Ingredients for Vegan Pasta:

• 1 pound of your preferred pasta (such as linguine or penne)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 can of diced tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper, to taste

• Fresh basil, for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.

2. In a large skillet over medium heat, heat the olive oil. Add the garlic and onion and sauté until fragrant.

3. Add the red bell pepper and zucchini and sauté until they are tender.

4. Add the can of diced tomatoes, oregano, basil, salt, and pepper. Stir to combine.

5. Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.

6. Add the cooked pasta to the skillet and toss to coat with the sauce.

7. Serve hot, garnished with fresh basil.

And there you have it: pasta that’s vegan, but far from boring. Go ahead, enjoy your dish, and quietly enjoy the smug satisfaction of eating scrumptiously while being kind to Earth.

Moist Orange Vegan Cake [Food Memories #1]

Somewhere in this universe of food and feelings exists my novel Oops My Heart Did a Somersault at https://www.amazon.in/Oops-My-Heart-did-Somersault-ebook/dp/B0D3NG7M7M

Most people love orange juice. However, there are also a few who just peel and eat oranges quietly without a fuss. Me? Well, I am quite complicated. I make orange vegan cake because I hate to settle for simple eating when I have flour, vegan butter, and sugar to elevate the citrusy tang! One sunny afternoon, I decided to experiment with a new recipe, combining zesty orange zest and a hint of almond extract. As the cake baked, the sweet aroma filled my kitchen, making my mouth water in anticipation. When it finally cooled, I took a bite, and the burst of citrus flavors was heavenly. It was a delightful treat that turned a simple fruit into a memorable dessert!

I have named this cake as "Orange You Glad It's Vegan Cake" :)

Ingredients for Orange Vegan Cake:

2 cups regular flour

1 cup of granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 cup freshly squeezed orange juice

1/2 teaspoon salt

1/2 cup olive oil

1 teaspoon orange zest

1 teaspoon vanilla extract

1 tablespoon of apple cider vinegar

Instructions:

1. Preheat the oven to 180 degrees Celsius and line a 9-inch cake pan with parchment paper.

2. Combine the flour, sugar, baking soda, baking powder, and salt in a large mixing basin.

3. In a separate bowl, thoroughly blend the orange juice, vegetable oil, orange zest, and vanilla essence.

4. Stir together the wet and dry ingredients until just mixed.

5. Add the apple cider vinegar and stir until mixed.

6. Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean, in the prepared cake pan.

7. Allow the cake to cool for 10 minutes in the pan before moving it to a wire rack to cool fully.

8. When the cake has cooled, you can optionally top it with powdered sugar or vegan frosting of your choice.

And once its ready to gobble into, just slice it, share it, or quietly eat the whole thing yourself without guilt. After all, you have baked a piece of sunshine.