Worknight Dinner: Creamy Avocado Pasta. This post is one that’s long overdue. It’s long overdue because there are few things easier and more delicious than this pasta. I am obsessed with it. Of course, my obsession with avocados is nothing new but the idea of blending avocados into pasta was new to me when Angie made it for dinner one Friday night. The fact that avocados are healthy for you is a delightful bonus. They’re rich, creamy and indulgent – all words that are usually associated with the phrase “need to go to the gym.” Avocados though, are full of vitamins and “good fat” so you can hardly feel guilty blending them into also-healthy whole wheat pasta. The Parmesan cheese? The original recipe is from Oh, She Glows and it couldn’t have been easier to replicate. There you have it. Creamy Avocado Pasta What You Need: How-To: Cook spaghetti according to the directions on the package.
If you’re avocado-obsessed like I am, try: Roasted Tomatillo Guacamole Cowboy Corn Caviar Creamy Avocado Shells from The Little Yellow Kitchen. 84th&3rd | Spicy Carrot, Tomato and Lentil Soup. I love soup. I know, it’s a big statement. There is this little cafe downstairs from my day-job office. They are friendly, and they make a good cup of tea and they have soup at lunch….$8.50 soup. It does come with lovely bread, but really, $8.50? This soup was inspired by one of their regular ones, and it is so simple I have made it twice already. Also, winter is really getting to me this year. At $8.50 a bowl I had to give this a go. Spicy Carrot, Tomato and Lentil Soup Ingredients: 500g [1lb] carrots – approx 3 large or lots of small ones 1 large brown onion 1-2 cloves garlic 2 cans chopped tomatoes in juice* 3/4 cup dry French Green Lentils* 3 cans stock [or water with 2 tsp stock powder] 1 Tbsp Italian mixed herbs 1-2 tsp hot paprika [optional] Olive Oil, Sea Salt and Cracked Pepper Full Method in Under 100 words: Roughly chop onion and garlic and saute on low in a splash of olive oil for two mins.
Add lentils and spices and stir for a minute or two to combine. Serves 4-6 Notes: Baked chicken-less taquito — the tolerant vegan - StumbleUpon. As you know, I am not a huge fan of the faux cheeses. They usually gross me out. I’ve tried several vegan cheese pizzas, cheese dogs, cheese sauces, etc that people claimed were THE BEST EVER, only to find myself disappointed and sometimes disgusted.
So I gave up. I decided that dairy-free cheese just isn’t my thing and I moved on without it. Fast forward to last week when I saw this recipe. Oh man. That looks good, doesn’t it? I couldn’t stop thinking about it. I gave in. You should probably add it to your menu, too. Baked Chicken-less Taquitos Adapted from Pink ParsleyMakes 12 taquitosPrintable recipe Ingredients: Preheat your oven to 425 degrees fahrenheit. For the fake chicken part of this recipe, I bought Chicken-less Strips from Trader Joe’s and chopped them into smaller pieces.
An interested kitty means it’s pretty realistic “meat.” Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl. Butternut Squash Gnocchi with Rosemary Brown Butter | Vegans Eat Pencil Shavings. Taste the flavors of autumn in this cozy dish This is the perfect recipe to make on the first day of fall! The cinnamon plays off the richness of the butternut squash, and the rosemary brown butter is aromatic and savory. Vegan parmesan cheese and fresh chopped parsley is the only way to finish off this beautiful autumn dish. Ingredients: 1 small butternut squash (About a cup and half of cooked flesh) 4 tbsp. olive oil 1/2 tsp Cinnamon 1 tsp basil Salt and pepper 2 1/2 cup flour plus more if needed Chopped parsley (for garnish) Vegan Parmesan (for garnish) 1 recipe of Rosemary Brown Butter Directions: 1) Preheat the oven to 375 degrees. 2) Cut the squash in half and remove the seeds. 3) Roast squash for 45 minutes or til tender. 4) Once squash is cool, scoop out flesh into a mixing bowl. 5) Add the flour to the squash and mix with a wooden spoon til you have a dough ball. 6) Shape dough into a ball and place in an oiled bowl. 10) Boil 4 quarts (16 cups) of salted water in a large pot.
Almost Vegan. Kalyns Kitchen: Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar - StumbleUpon. There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) So when a reader from Hawaii named Lisa sent me her recipe for "dumb salad" and said it was something she made often, I was interested. Lisa discovered this combination when she was going out of town and needed to use what was on hand, and I promise you, this salad idea that combines cucumbers, tomatoes, onion, avocado, and balsamic vinegar is not dumb at all!
Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. You need one perfectly ripe avocado, diced into smallish pieces. Skinny Spaghetti. There is no denying that a delicious bowl of pasta is satisfying and delicious...but did you know that you can still have "pasta" without the carb overload?
Spaghetti squash is a delicious and healthy alternative that is high in fiber and low in calories. Once cooked the inside of a spaghetti squash looks just like pasta and you can make it however you would normally make a pasta dish. There are several ways to cook a spaghetti squash. You can microwave it, bake it, boil it or crock pot it. I pierced it with a knife several times (if you don't pierce it you will end up with a squash explosion..yes this happened to me one time when I tried to microwave it) and boiled it whole for about an hour.
Once it has cooked and cooled, cut it in half and remove the seeds. You can season it however you want! Vegan Miso Soup Recipe - Made Just Right. Photo courtesy of Adactio[/caption] It used to be that chicken soup was the prescribed go-to meal for anyone feeling under the weather. There are however healthier plant-based options that not only help ease one through the transition from illness back to health, but also contribute to an overall sense of well-being. Miso soup is at the top if that list! What’s your go-to meal when you’re not feeling so hot? Tell us below in the comments for a chance to win free Earth Balance®! Miso is a salty paste made from fermented soybeans, which sometimes also includes barley or rice. Feel Better Miso Soup -adapted from VegWeb Ingredients: 4 tablespoons oil 1 medium yellow onion, chopped 6-8 cloves fresh garlic, chopped 3/4″ piece fresh ginger, grated 4 cups water 1 teaspoon cumin 4 tablespoons soy sauce 1 tablespoon sesame oil 2 dried shiitake mushrooms 1 1/2 cups green peas 1 1/2 cups broccoli 4 tablespoons miso paste, divided Directions: 1. 2. 3. 4.
Rating: 0.0/5 (0 votes cast) Related Posts. Generation Y Foodie: Cuban Style Rice and Beans. Rice and beans is an ultimate comfort dish. In Cuba, this dish is referred to as Moros y Cristianos, which translates to Moors and Christians. The traditional preparation requires cooking with a ham hock and white rice. I decided to make a healthier, vegetarian version, that uses dried black beans and brown rice. The complex flavors come from the addition of a jalepeno, tomato paste and red wine vinegar. This version is low in fat and sodium, and bursting with healthy protein and fiber. It makes a great dinner and leaves plenty of leftovers for lunch! Read more for the full recipe! Step by Step Instructions:1. Spinach Tofu Patties. I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun!
These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!) They are also filled with spinach and asian flavours like sesame oil and soy sauce. I decided to add some peanut butter to mine too, to go with a sort of asian peanut sauce theme. Spinach Tofu Patties Adapted from Joanne of Eats Well With Others, as seen on Marcus Samuelsson's Blog Makes enough for 4 patties. Super dooper veggie bowl! (Spaghetti Squash) | back to her roots.
I’m not nearly as sore as I thought I would be after my run in VFFs yesterday. The only thing that is sore is the Achilles tendon on my right leg. But even that isn’t all that bad. I’m hesitant to say I’m out of the woods because it tends to take me 24-48 hours to feel the full soreness after a workout. But so far, so good! Dinner tonight was a new one for us. Somehow I never had spaghetti squash. No idea why, but when I was the market last weekend, I thought it was about time to remedy this.
Roasting the squash couldn’t be easier. Drizzle with olive oil. Put ’em cut side down and bake for about an hour, or until flesh is very tender. With about 15 minutes left in the squash baking, I worked on the toppings. Added some spaghetti sauce. Scrape the squash with a fork to make some amazing spaghetti strings. Beautiful bowls of squash. Gutted. Cut up some basil leaves, which are picked from the plant that now lives behind our living room chair. Mmmmm! This was SO good. Mmmmm! Good night, friends.