One of the great challenges, during our summer of waiting to move, has been feeding ourselves. We packed away a lot of the ‘unnecessary’ cooking equipment for a few weeks, only to find it was out of action for a few months. With numerous false starts, I kept running down the cupboards and the freezer, in anticipation of a move date that never came. Stress levels rose, cooking mojo vanished and we ate far more oven chips than you can imagine.
So I am looking forward to settling in to my new kitchen, having everything to hand, and beginning my culinary explorations once more.
One of the things that I struggle with is Italian food, due to its fondness for dairy products, and the fact that I don’t love tomato-based sauces. But I had half a carton of Oatly oat cream to use up, so last week I invented a dairy-free spaghetti recipe that turned out nicely – it’s a good, quick, store cupboard meal:
Ingredients (to serve 2) 1 onion, chopped (roughly or finely, it’s your choice!) 2 large cloves of onion garlic, crushed and sliced 1 packet (about 2 handfuls) of chopped, smoked cooking bacon 1/2 carton Oatly* oat cream 2 servings of pasta (we only had spaghetti….) 1 large sweet pepper, or a handful of smaller peppers, chopped A little oil for frying
Method
*You could use soy cream if you like it (I think it tastes like cardboard), or regular cream if you don’t have issues with dairy.
Yesterday was a cold day in the office, and when I got home I had a hankering for something involving hot, bubbling cheese. And so the final carton of Oatly cream in the cupboard came out for another pasta extravaganza – this time a pasta bake.
Pasta bake is an awesome way of turning leftover pasta into a new meal – simply pop it into a suitably-sized
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