Made over creamy mushroom pasta {vegan sauce + raw noodles}

After making Mary Ellen's Thai slaw salad last week, I was in the mood for more vegetable spiralising. I love my spiraliser but, as with so many things, go through phases with it. When it comes out it tends to stay out for a while, so you may see some more spiralising over the coming weeks!

I was very pleased with this dish, especially as it is different to my previous raw noodle recipes (which include courgette / zucchini noodles with a spicy peanut sauce, a tahini lemon sauce and a tomato basil sauce, and the Thai beetroot noodles featured in my header). Here, light courgette noodles are topped with a creamy sauce made from hummous, nutritional yeast, lemon juice and paprika. With the addition of mushrooms and sun dried tomatoes, it really is reminiscent of a creamy pasta meal. Unlike traditional versions, though, this one won't leave you feeling overwhelmed by heavy ingredients. 

I used sun dried tomatoes that are dried without oil, which are my favourite type. They are particularly flavoursome but you can obviously use the oil-based variety if you need to. Don't skip them though, or the mushrooms - both are crucial to this dish! Whilst my version of this isn't fully raw (on account of using hummous made with cooked chickpeas), you could also use raw hummous if you're so inclined.

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Just creamy, vegan, spiced tomato spaghetti

Having used hummus as a cheese alternative on grilled toast and in lasagna, it is perhaps not surprising that I recently added it to pasta sauce. It worked extremely well. Paired with tomato paste, red wine vinegar, various herbs and plenty of vegetables, it turned spaghetti from bland to exciting and was a very satisfying meal.

I confess that, of late, I have been buying hummus rather than making it. I know, I know! It's extremely easy to make, not to mention cheaper and open to customisation. Nevertheless, I sometimes buy it. A consequence of this is needing to use up the tub within the recommended date range. I'm very fond of hummus, but sometimes I struggle to get through it all as a spread or dip. Dishes like this are handy at such times.

Whilst I didn't use them here, I think sun dried tomatoes would provide a nice twist with this meal too. If you like sun dried tomato flavours, feel free to try out the addition (and let me know how it goes).

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Grilled hummus and lentils on toast

I've recently been enjoying variations of my grilled hummus on toast. Whilst the original (just hummus and tomato) is still delicious, I can also recommend adding rocket and mushrooms. And, of course, I highly recommend this variation with lentils.

I know not everyone is a fan of bread, but with so many varieties available (whole wheat, seeded, gluten free, sourdough...) I think there is a type for all of us. I have mentioned before that I don't make a lot of sandwiches, but sometimes bread-based lunches appeal more than my usual grain-based salads. If you join me in trying this open sandwich, I think you'll understand why!

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5 minute meals: Grilled hummus on toast and chilli-tahini kale and tofu salad

Sometimes, even a 15 minute meal seems too much. When it's 2pm on a Saturday and you're keen for food in a hurry, or 8pm on a weeknight and you want a quick but satisfying meal, 5 to 10 minutes is the time frame I want to work to. These are two recent meals that came together in hardly any time but still tasted delicious.

From hummus in lasagna, it was an easy jump to grilled hummus on toast. Have any of you tried it? It is even better than grilled cheese, and incredibly comforting despite being a simple meal. Just lightly toast two pieces of bread, spread generously with hummus and some halved cherry tomatoes, and grill for up to 5 minutes or as long as it takes to melt the hummus and turn the edges crispy.

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Vegan lasagne with aubergines and hummous

In a comment on my recent hummous post, Lisa of I'll Be There With a Fork mentioned using layers of hummous in lasagna type dishes. I was completely smitten with the idea and have been harbouring vegan lasagna dreams since.

Due to my general dislike of cheese, I've never really veganised savoury cheese dishes or sought them out in restaurants. As such, I haven't eaten lasagna for years. It was a novelty to try this version with pasta sheets, vegetables and hummous. I found it utterly delicious and it met Mr Bite's standards too. Given he likes cheesey pasta, I think that's a good sign.

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