Friday, October 17, 2014

Quick and Easy - Pesto, Asparagus and Sundried Tomatoes Pasta Meal



I made this really delicious dish last night.  It was so quick and easy.  I saw a picture of it on pinterest and had to try it out.  Here is the link for the Pesto Pasta Pinterest Recipe.  I didn't open up the link until now, because on pinterest it showed some steps of the ingredients.  In that recipe they add some mozzarella and serve with an egg on top.


Here's how I made it....

Pesto Asparagus and Sundried Tomatoes Quick Pasta Meal

1x 16oz rice shell pasta
1 pack tj's frozen asparagus
1 jar tj's sundried tomatoes packed in oil
about 1/2 cup pesto (I had some pre made in my freezer)
1/2 - 1 cup almond milk
Salt to taste

Cook pasta per package directions.  While pasta is cooking, steam the asparagus.  Drain pasta, while draining add pesto, milk, asparagus and tomatoes to empty pasta pan.  Have it on a low heat and mix till warm throughout.  Add pasta, mix, salt and serve.  Super delicious and super easy!  The kids loved it too.

A pic of the tomatoes....just because.













Thursday, August 21, 2014

Raw Kale Salad



So I've made this quite a bit and decided it was time to put it on here.   Getting on here to read the recipe is easier than finding the little paper I have it written on....in a sea of other white recipe papers. I was frequently buying a little tub of kale green salad from Fruitful Yield made by Soul Vegan.  It is delicious.  I love it.  But I figured I should figure out a way to make my own because my habit was becoming expensive.  Not a bad habit to have though....I was addicted to Kale Green Salad!  Lol!

BTW This recipe makes a great dressing, so you don't have to limit yourself to just kale.  I picked up a CSA share today that contained kale, beet greens and sorrel.  That is what you see in the picture above and it is delicious!   Taste test the dressing after blending and see if you would like to add some more spices to bring out a particular flavor.  I like the basil flavor and make that my dominant  flavor.

 So here is my take on the Soul Vegan recipe.


Kale Green Salad

About 1/2 - 3/4 lbs of Fresh Kale - Or use a bag of Trader Joe's Tuscan Organic Kale (remove stems for a milder taste)
1 (or 2 if you want it spicier) Garlic Cloves
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Tahini (optional)
2 Tbsp Bragg's Apple Cider Vinegar
1 Tsp Sea Salt
1 Tsp All Purpose NO SALT Seasoning (optional)
1/4 water
Fresh Herbs - About 12 leaves fresh basil plus anything else you have on hand.  I've used oregano, lemon mint, parsley, chives.  Use up your fresh spices!


Combine all ingredients (EXCEPT KALE) in a high speed blender and blend until dressing consistency.  Put in bowl or pyrex that you will be storing the salad.  Pulse kale in food processor until desired consistency.  Only a few pulses necessary.  Add kale to dressing and use hands to mix completely.  Serve immediately or refrigerate and enjoy later.

Optionals that I add sometimes:
 4 tbsp nutritional yeast (I've tried it with and without, I usually pass on it but it tastes good either way - add to blender ingredients)
Diced onions
Diced red peppers (the soul vegan recipe has onions and red peppers - do not put in blender)

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Yum!

Thursday, July 24, 2014

Creamy Cauliflower and Broccoli Soup

I made some 'alfredo' sauce with cauliflower last week and couldn't stop eating it like a soup.  So I decided to make some as soup for dinner.  Changed it a bit and it was delicious!  And easy to make!   Feel free to season as desired, I just find the bouillon cubes worked great. I forgot to take a picture when I was done, so here is a makeshift picture of a happy little girl enjoying her bowl of soup with some delicious bread from Katic based in Aurora, Il.





These are the kind of bouillon cubes that I used for seasoning.

Creamy Cauliflower and Broccoli Soup

1 head of fresh cauliflower (or 1 bag of frozen cauliflower will work)
2 leeks
1 onion
6-8 cloves of garlic
3 cups of water
2 cups of almond milk
3 cubes of chicken bouillon
1 bag of broccoli


Steam cauliflower.  Chop leeks and rinse.  Roughly chop onion and garlic.  Saute in onion, garlic, and leeks in a small amount of coconut oil.  When cauliflower is steamed, put in blender and start to steam broccoli.   Blend steamed cauliflower and sautéed veggies in blender or processor with water, milk and bouillon cubes.  

Add mix to large pot and keep warm on lowest heat.   When broccoli is steamed add to pot and stir.  

Enjoy!






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Here's a picture when I made it with broccoli and carrots.  It's been a once a week soup now.  We vary the vegetables that we add to mix it up a bit.  Love it!


Tuesday, May 27, 2014

Black Bean Burritos

   WOW!  I have not posted here in quite awhile!  I think that many people who have had negative reactions to food and start to learn more about the food their feeding themselves and their family, find  themselves bogged down with it all.  You research all different kinds of diets and try to find one that suits you and your family.  You fall down and get back up again, just to fall down again.  And then somehow guilt is starting to make you more ill than the food!
    Thanks to winter finally leaving and a well needed vacation, I'm feeling pretty well.  Not so much physically, but mentally.  I am ready to get back up again and stay at an even keel.  I'm ready to eat what my body says is ok and not to feel guilty for taking a step back on some days.  I'm ready to feel physically healthy along with my mental state.

I'm ready to share my recipe for black bean burritos :)
They are so yummy!  And the recipe comes together very quickly.  We just love them.



Vegan Black Bean Burritos
2x 14oz cans of black bean burritos (or 1 Quart jar/2 pints- home canned)
1 can black olives
4 small potatoes cooked
1 onion - rough chop
4,5, or 6 garlic cloves - rough chop(depends on how much you love it!)
2 small cans of green chiles
2 tsp all purpose seasoning (with salt)
1 heaping tablespoon all purpose seasoning (without salt)
Tortillas
1 or 2 bags/jars of Red Enchilada Sauce (I like Frontera...no msg)

Rinse black beans with water and drain olives.  Add olives first to food processor, then add black beans.  I find this helps with the processing.  Saute onions and garlic and add to food processor.  You can run the food processor for a little bit now.  Roughly chop the cooked potatoes and add them to the food processor.  Now just process until everything is mixed well.  Open chiles and add to a large mixing bowl.  When mix is finished processing, add to the chiles and stir.  The filling is now ready.

Coat the inside of a large baking dish (you may need 2) with coconut oil, to make sure the tortillas will come out of dish nicely.  Then coat the inside of the dish lightly with red enchilada sauce, use a spoon to spread.  Start to add filling to tortillas and roll like a burrito, place in dish.  When dish is filled with the burritos, coat the tops of the burritos with enchilada sauce.  You can bake it slow at 275 degrees for an hour or 350 degrees for 30 minutes or until heated through.  I would cover the dish at the higher temperature, unless you like crispy tortillas.  Serve with salsa, guacamole or as is.  Enjoy!