Tag Archives: basil

Vegan Succotash

31 Jul

Vegan Succotash

I’m back in action! The past two months have been so busy with the move and traveling, so we’re just now getting back into a routine. Desperate for healthy food (we’ve been pretty much eating out for the past two months) I found my perusing one of my favorite blogs Choosing Raw. Pretty much everything Gena makes is amazing so I didn’t give it a second thought when I saw this recipe. Good thing I didn’t because it was amazing!

You can find the recipe at Food52

Sorry about the lack of pictures, we haven’t quite located the camera yet 🙂

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Creamy Tomato and Roasted Red Pepper Pasta

9 Apr

Roasted-Red-Pepper-Asparagus-Pasta-Plate

I think I love this pasta so much because it has fresh mozzarella. I could eat this amazing cheese all day and never get sick of it. In order to prevent gorging myself on cheese, I don’t make this dish very often. Typically when I make this pasta I use Pacific Creamy Tomato Soup but this time I tried making my own version. It turned out really well but it’s not worth the hassle. Just use the pre-made soup.

Roasted-Red-Pepper-Asparagus-Pasta-Side

Just a warning, this makes a lot of sauce. But you can freeze the leftovers.

Ingredients:
1 onion, diced
1 bunch asparagus, trimmed and cut in half
4-6 roasted red peppers, cut into strips (you can use jarred roasted red peppers)
1 cup frozen peas
1 cup fresh mozzarella, diced
2-3 cloves garlic, minced
1 tbsp olive oil
1 box Pacific Creamy Tomato Soup
1/2 cup fresh basil, julienned
1 lb whole wheat pasta, cooked according to package
salt and pepper to taste

Directions:

  1. Cook pasta according to package.
  2. In a saute pan, heat oil over medium heat. Add the onion and cook until clear.
  3. Add the asparagus and cook until easily pierced with a knife. Add the garlic and cook until fragrant, about 30 seconds.
  4. Add the soup and red peppers. Bring to a boil, reduce the heat to medium-low and add the peas. Simmer until the sauce is hot.
  5. Combine the sauce with the pasta. Mix in the diced mozzarella and basil. Season with salt and pepper.

As always, enjoy!

Roasted-Red-Pepper-Asparagus-Pasta-Top

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Tagliarelle with Pesto Sauce and Roasted Green Vegetables

2 Apr

Pesto-Vegetables-Side

This was my first attempt at making pesto and I totally lucked out that it worked! I haven’t had pesto in years and I had forgotten how much I like it. I made this dish two ways but forgot to take pictures of the first version which had cauliflower instead of pasta. The cauliflower version would also work well as a side dish.

Pesto

Ingredients:
2 cups basil leaves
2-3 cloves garlic
1/2 cup parmesan
1/4 cup pine nuts
1/2 cup olive oil
1 package pasta or 1 head cauliflower
salt and pepper to taste

Directions:

  1. Combine the first five ingredients, salt and pepper in a blender.
  2. Blend until well combined.

For the Pasta Version:

  1. Cook the pasta according to package.
  2. Drain the cooked pasta and transfer the pasta to a bowl. Add the pesto and toss well.
  3. Sprinkle with parmesan and pine nuts and serve.

For the Cauliflower Version:

  1. Cut the cauliflower in florets.
  2. Bring a pot of water to boil and add the florets and cook until tender.
  3. Drain the cauliflower and toss with the pesto.
  4. Sprinkle with parmesan and pine nuts.

Pesto-Vegetables-Top

As always, enjoy!

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