Menu

Home
About
RECIPES
SIGN UP
Contact
My Cookbook
Plant-Based Resources

Home
About
RECIPES
SIGN UP
Contact
My Cookbook
Plant-Based Resources

Home > family meals

Browsing Tag

family meals

Family-Friendly Vegan Recipes / Vegan Mains

Vegan One-Pot Spaghetti with Olives & Lemon

This vegan one-pot spaghetti with tomato, olives and lemon is one for the back pocket. On days when the hour…

by Amanda August 5, 2019

Welcome! Are you hungry?

I'm Amanda. I believe you can make great vegan food everyone will enjoy using fuss-free ingredients and a little creativity. I feed my family of carnivores vegan food and they love it. Read more.

As seen in Vegan Food & Living, Thrive Magazine, Australian Vegan Magazine, The Zoe Report, Nine MSN, Brit & Co and HuffPost Canada.

My Cookbook

MAKE THESE IN DECEMBER

1

Vegetarian Holiday Stuffed Squash (V, GF)

2

Vegan Christmas Pudding Recipe

3

An Epic Vegan Gravy + Smashed Potato Sides

4

Trouble-Free Vegan Truffles (3-ways)

5

Miso Maple Roasted Carrots

Get Fresh Recipes First

HAPPENING ON INSTAGRAM

My Goodness Kitchen

Instagram post 2186823325662461756_2312201693

I often find myself chasing my tail this time of year. I admit it...I am just not an organised person. What I can do - in the midst of the maelstrom - is whip up a quick dinner. It’s a survival skill I’ve honed over years of tail chasing. This creamy lemon orzo with greens is pretty much done in around 10-minutes. Nourishing ✅Delicious ✅ Simple ✅
INGREDIENTS
1 tbsp olive oil
1 leek white only, finely sliced (use a small white onion in a pinch)
3 garlic cloves minced
2 tsp dried oregano
1 cup uncooked orzo
1/4 tsp sea salt
2 cups vegetable stock
1/2 cup dairy-free milk
zest and juice of 1 lemon
1/3 cup green peas frozen or fresh
1 tbsp vegan butter spread
1 cup finely sliced spinach
1/4 cup vegan parmesan (optional). INSTRUCTIONS
Heat the olive oil in a skillet or pan over low-medium heat. Add the sliced leek and cook, stirring regularly, for 3 to 4 minutes or until the leek is soft.
Add the minced garlic and cook for a minute before stirring in the dried oregano and the orzo (risoni).
Stir the mixture together and then add the vegetable stock, the lemon zest and juice and the dairy-free milk. Turn the heat up to medium-high and bring the mixture up to a boil before reducing the heat again to a simmer.
Cook the orzo for around 7 minutes, stirring regularly to make sure it doesn't stick to the pan, adding the peas at the 5-minute mark.
Remove the orzo from the heat, stir in the sliced baby spinach and a tablespoon of vegan butter and set it aside for a minute for the spinach to wilt and the orzo to finish cooking.
Serve with a cook crack of pepper and some fresh herbs. I often use parsley or fresh basil.
Add parmesan cheese if you like although it isn't necessary. Serve and enjoy.

Instagram post 2182433797388507623_2312201693

Yesterday I posted the dough and now it’s pizza time! I am obsessed with this vegan white pizza with pear and balsamic shallots. There are a few steps but it is super easy and SO good. I hope you love it and make it and invite me over to eat it. 😊
INGREDIENTS
1 pizza dough
ALMOND RICOTTA
1/2 cup water +3-4 tbsp
1 tbsp lemon juice
1 and 1/2 cups blanched almonds
1/2 tsp fine sea salt
1-2 tsp nutritional yeast
1 tbsp olive oil
pinch garlic powder
1 tbsp olive oil
BALSAMIC SHALLOTS
1 tbsp olive oil or vegan buttery spread
200 grams small shallots some halved, smaller ones left whole
pinch fine sea salt
2 tbsp water
1 tbsp balsamic or red wine vinegar
TOPPINGS
1 pear finely sliced lengthways
1/2 cup mozarella (vegan), grated
2 tbsp pistachios (optional) crushed
1/3 cup arugula (roquette)
1 tbsp pomegranate molasses (optional) but so good!
course sea salt
1 tbsp olive oil
INSTRUCTIONS
To make the almond ricotta place all the ingredients in a high-powered blender and blend until smooth, scraping down the sides as needed. Begin with 1/2 cup of water and add more by the tablespoon as needed to create a smooth cream texture. Transfer to a bowl and set aside.
For the caramelised onions, heat the oil in a skillet over low - medium heat before adding the onions, water and salt. Cook for around 7-10 minutes or until the onions are beginning to caramelise around the edges. Remember, they will go in the oven with the pizza so they'll cook thoroughly in there.
Add the balsamic vinegar and continue to cook for 2 to 3 minutes or until the vinegar is absorbed. Remove the onions from the heat and set aside.
Pre-heat your oven to at least 250 C (482 degrees F) (pizza loves heat!) and line a roasting tray with baking paper sprinkled liberally with semolina.
Roll or press a dough ball on to the roasting tray in to a traditional circle or longer shape like mine.
Spread a good amount of your almond ricotta on the base. Follow with a layer of sliced pear and the balsamic shallots. Sprinkle with cheese and pop in the oven for 7 - 10 mins. Finish with fresh arugula, chopped pistachios and a swirl of olive oil and salt. I add a ribbon of pomegranate molasses for a kick of acidity. 🤤

Instagram post 2181701524909281552_2312201693

I’m gonna go ahead and leave this random pizza dough here because it goes with the awesome Vegan White Pizza with Pear and Balsamic Shallots I just posted to the blog. It’s coming up here too but first things first. The dough.. INGREDIENTS
350 ml water lukewarm
7 grams active dry yeast
1 tsp raw sugar
400 grams 00 flour strong flour
100 grams semolina flour
1 tsp fine sea salt
1 tbsp olive oil

INSTRUCTIONS
To make the pizza dough stir the water, yeast and sugar together in a bowl or jug and set in a warm space to bloom.
Combine the flour, semolina and salt in a large mixing bowl, stirring it together to mix well.
When the yeast is frothy/milky add the olive oil and stir it through and then add the mixture to the flour. Combine the dough together with a spoon until it begins to come together and then tip it out on to a work surface to knead. Don't worry if you have loose floury bits; they will come together when you need the dough.
Knead by hand for around 10 minutes or until the dough is smooth and soft. If you have an electric mixer with a dough hook, knead the dough for around 5 minutes.
Form the dough in to a ball and place it in a large clean bowl lightly greased with olive oil. Cover it with a clean towel or cling film and sit it in a warm corner to proof for about an hour or until it doubles in size.
Divide the dough in to 3 or four balls and allow them to rest for 10 minutes before using. 😊#mygoodnesskitchen

Instagram post 2174401596176637214_2312201693

I posted these vegan pumpkin waffles and plumb forgot to share them here 😬Sorry, folks. Waffles are my new favourite experiment and these pumpkin ones were a lovely success. I am thinking savoury next or chocolate....or apple...😳 Wishing you a lovely day x

Ingredients

Vegan Buttermilk
1 and 1/2 cups soy milk
1 and 1/2 tbsp apple cider vinegar
Dry Ingredients
2 cups white spelt flour
1/4 cup corn starch
3 tbsp brown sugar
1 tbsp baking powder
1/2 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
Wet ingredients
1/2 cup pumpkin puree I use freshly made pumpkin puree
2 tbsp olive oil
2 tsp vanilla extract

Instructions
Preheat oven to 95 degrees C or 200 degrees F if you are making a stack of waffles you need to keep warm.
Turn on your waffle maker.
Combine the dairy-free milk and apple cider vinegar in a jug or bowl and set aside.
Whisk together the dry ingredients in a large mixing bowl.
When the vegan buttermilk has thickened, whisk in the pumpkin puree, vanilla and olive oil.
Add the wet mixture to the dry ingredients and whisk until combined. Don't overmix, lumps are fine.
Spoon or pour 1/4 to 1/3 cup of the batter in to the waffle iron (depending on the size of your iron) and close the lid. Cook the waffles until golden brown and crisp, around 5 minutes. Transfer the cooked waffles to a wire rack and pop them in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
Serve with vegan ice-cream, maple syrup and crushed granola or fruit.

Notes
When cooked gently pass the waffle on its side from hand to hand (like a football) to release additional steam that may make your waffles soggy.

Instagram post 2170932841496953070_2312201693

I have been jumping in and out of this space lately, I know. In the last few months I’ve juggled a few more personal things and time has simply slipped through my fingers. My mother is sick and it’s all been a bit horrible. And quick. She has survived cancer three times but it seems dementia will be her undoing. Which sucks. But we are still here. Still together. So, today we have cake. Beetroot and Chocolate Cake. I don’t share a lot of personal stuff here but I know I will jump back out of this space again for a while so I wanted you to know why. So...💚 thank you for being here.
BEETROOT CHOCOLATE CAKES
200 grams raw beetroot peeled and grated
1/2 cup buckwheat flour
1/2 cup sunflower seed meal blitz a scant 1/2 cup of seeds in the processor until the consistency of almond meal (around 55 grams)
1/2 cup brown sugar + 1 tablespoon (optional) if you like it a bit sweeter
1/2 cup apple sauce
1/2 cup dairy-free milk
1/2 cup cacao or cocoa powder
2 teaspoons baking powder (gluten-free if required)
1/4 cup olive oil
pinch sea salt

CHOCOLATE AVOCADO FROSTING
2 ripe avocados
1/3 cup + 1 tbsp cacao or cocoa around 45 - 50 grams
2-3 tablespoons maple syrup 40 - 60 ml
pinch sea salt

Instructions
Preheat the oven to 160 degrees C and grease a 12-pan muffin or cupcake pan.
Grate the beetroot and place it in a large mixing bowl with the other cake ingredients.
Mix until just combined and spoon evenly among the greased cake moulds.
Bake in the oven for 20 -23 minutes or until cooked through (a skewer should come away clean from the centre)
Remove from the oven and allow to cool for 5 minutes before turning out to cool completely.
To make the avocado frosting, place the avocados in a food processor and process until smooth. Add the cacao or cocoa, two tablespoons of maple syrup and a pinch of sea salt.
Process until smooth and taste. If the avocado is still coming through add the third tablespoon of maple and a tiny bit more cocoa. Process to combine.
Fill a piping bag with the frosting and pipe on to each cake before serving.

Instagram post 2152732700248036667_2312201693

Instagram post 2152039243158358043_2312201693

If you ever get a chance, tour and support @edgarsmission Oh, what a magical and much-needed home to so many rescued farm animals. We took our little one over the holidays and learned so much about compassion, kindness and what it means to be brave. Each animal at Edgar’s Mission has a story that we should all hear. If you can’t visit Edgar’s maybe there is a like-minded sanctuary near you. This handsome dude is Hansel, one of our lovely hosts. 😍 #edgarsmission #farmanimals #veganfortheanimals #sanctuary #mygoodnesskitchen #plantbasedliving #livewithcompassion

Privacy Policy