Anyone who asks my opinion on avocados, will hear me reply that they are the world’s most perfect food. I do believe this. And I was quick to confirm my belief when I made this truly amazing avocado pasta sauce.
I think quite possibly this is the creamiest, dreamiest pasta sauce I’ve had in a long time. Avocados make everything better without any overpowering flavor, and here, I added a drizzle of olive oil, a clove of garlic, and sea salt/ black pepper. Blend it all together until smooth, and you have not only a sauce, but, a dip? A spread? Avos are awesome that way; they’ll meld their green little selves to what you desire to make, really.
After making the sauce, I boiled some angel hair, and in a saucepan, sauteed these gorgeous heirloom cherry tomatoes from Trader Joe’s ( a pricey indulgence, but worth it) in some olive oil until just soft. I drained the pasta, returned it to the pot, added the sauce and mixed in. The sauce actually thickened a bit (thanks to the starch in the pasta water) and turned into this succulent beautiful green dish that I couldn’t wait to dig in to.
Not really a recipe here – just more like inspiration – but if you poke around Pinterest and look for “avocado pasta.,” you’ll find variations aplenty.
Posted in vegan, veggies
You either love leftovers or you don’t. I happen to. Things just seem to taste better two or three days after you’ve cooked them. I am a huge advocate for clearing out the fridge and getting those almost-forgotten foodstuffs outta there and into my stomach.
This one was simple: homemade mashed potatoes, paired with garlic-sauteed mushrooms and fresh baby asparagus that I’d made a few days before. It looks a little wan here, but it was simply divine, in my eyes.
Hi all! I made a new friend recently in one of my condo clients. Not only is she close to my age, loves thrift shopping, photography, and believes in the three Rs (Reduce, reuse, recycle) – like me – she is vegan!
E lives in the building I manage. Having just moved from Atlanta with three little (vegan) daughters in tow, she works from home and in between phone calls, whips up tasty raw vegan treats. She’s only housesitting for the summer for her dad, but E brought all her vegan cookbooks, juicer and even her dehydrator down to Florida! Talk about a woman on a mission!
And my new BFF has invited me up to her place for two yummy raw lunches so far. What a treat! And now we’re emailing each other photos of our food. (Dorks, haha!)
Here is E’s raw tofu scramble: tofu, turmeric, red
onions, tomatoes, parsley (newly dehydrated), roasted buckwheat, olive oil, nama shoyu, sea salt and pepper.
It’s so nice having a new buddy like E!
Posted in vegan, veggies
Tagged tofu, vegan
Who says vegans can’t have decent steak sandwiches? Ok, granted, this veers a
Get out the napkins.
bit from the traditional “Philly” style – but I can’t be more pleased. Get good rolls from a reliable bakery. Saute gardein steak chunks, garlic and mushrooms in a little olive oil, add a 1/4 to 1/2 cup of pizza sauce, and load that roll up! Top with yummy cheddar vegan cheese (like daiya), or a sprinkling of nooch. It looks like a sloppy mess here, but then again, steak sandwiches have never been known for their delicateness.
I have loads of vegan/vegetarian cookbooks in my collection. Some get a healthy workout; others, not so much. One of my favorite go-to cookbooks is Bryant Terry’s Vegan Soul Kitchen. I’ve made more than half a dozen of his recipes from the book. Seems to me the reason being, is that Terry keeps the ingredients simple – and they are almost usually what I already have on hand. The book goes heavy on protein sources, like tempeh, tofu, seitan, and beans.
The bean and veggie mixture, pre-BBQ sauce. Aren’t the colors pretty?
I’m big on beans, because they’re not only a good source of said protein, but they are cheap, filling, and stretch a meal nicely. Today I whipped up Terry’s BBQ Baked Black-Eye Peas.
I’d previously made a batch of smoky BBQ sauce from the cookbook, so that saved me a step. (By the way, french fries taste awesome dipped in that BBQ sauce. Especially waffle fries, for some reason.) A home made batch will stretch a long way. And yes, I keep mine bottled in the fridge in an old, clean 7Up bottle capped with a wine cork. Way to recycle!
Bryant Terry’s BBQ sauce. Chipotle pepper in adobo sauce, garlic, cayenne, agave nectar, and loads of other good stuff.
The beans are cooking now in my casserole pot and the house smells great. I bet this dish will go well with some crusty French bread. Simple. I love simple.
There is nothing, in my opinion, more glorious and humble
Gorgeous, isn't it?
than beautiful homemade vegetable stock.
I am officially over my longstanding childhood dislike/fear of radishes. Roasting them low and slow in the oven in garlic butter renders them sweet and tender and soft. Drizzle crusty french bread with the melted butter, top with the halved radishes, salt/pepper, and you have a winner of a simple, delicate lunch.
Idea courtesy The New York Times
Posted in vegan, veggies