Fresh Tomato, Sundried & Angel Hair Pasta

Fresh Tomato, Sundried & Angel Hair Pasta
(Serves 6-8)

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I hope everybody enjoyed their Valentine’s Day this year. This year I put this recipe together for its simplicity and burst of flavors. A savory dish that you can make in 10 minutes or less so you can enjoy the majority of your evening with the ones you love. Last year I made: Rooted Basmati Rice with Herb Infused Broth and Effortless Chocolate Cake on Valentine’s Day and spent a lot of time in the kitchen roasting, infusing and baking. So this year I decided to take it light and I hope you did too! Enjoy. 🙂

Ingredients:
1lb Angel Hair Pasta
2-3 Tsp Fresh Minced Garlic
½ Cup Extra Virgin Olive Oil, good quality
1 Handful Fresh Parsley, chopped
Salt/Pepper to Taste
½ Cup Pine Nuts, toasted
1 (2.8oz) Sun-Dried Tomato Paste
1 Medium Vine-Ripe Tomato, chopped (or 2 Small)

Directions:
-Prepare Angel Hair according to package (boil in salted water for 4-5 minutes until al dente).
-In a large pan, heat olive oil over medium-low heat then add Garlic. Heat garlic for a couple minutes then add tomatoes, sun-dried tomato paste and toss in drained cooked pasta.
-Toss in fresh parsley and pine nuts before serving. Enjoy!

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(Notes:)
-My teaspoons of garlic are ‘heaping’ and the better the quality of evoo the better the flavor.
-Instead parsley try using basil. Basil pairs nicely with tomatoes and garlic and would work lovely in this dish also.

I also made black pepper crusted tofu with corn salsa and earth balance garlic bread. Blog post of corn salsa coming soon. My amazing husband pictured below ready for dinner. I love him so…. Happy Valentine’s Day! Xoxo

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Bruschetta with Garlic and Tomatoes

Bruschetta with Garlic and Tomatoes
(Makes about 20-24 pieces)

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Cheers to a New Year. I celebrated a blogiversary recently and I plan to blog about it while highlighting some healthy recipes from 2015.
Bruschetta is one of my favorite appetizers. The typical recipe and preparation of bruschetta is so simple in itself, I kick the ease factor up by using canned diced tomatoes (I use Hunt’s), and yeah I know cheating a little maybe? This recipe is delicious; the fresh basil along with the garlic in this recipe always gets me. Enjoy!

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic (I know it seems like a lot… I love garlic!)
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste
Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet.
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Drizzle with olive oil (picture below). Bake for 10-15 minutes until bread is toasted.
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-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

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Notes:
-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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We toasted to the New Year with Absinthe prepared traditionally with water and sugar cubes. I look forward to 2016 which is sure to be busier than last year as I continue with our family life and routine, work, college, cooking and blogging. Aside from the aforementioned “the usual”  our plan to publish a book this year (my husband’s book), so many things to toast to…Cheers!
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Bruschetta with Garlic & Tomatoes

  • Servings: About 20-24 pieces
  • Difficulty: easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet. Drizzle with olive oil. Bake for 10-15 minutes until bread is toasted.
-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

Notes:

-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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Fettuccini with Olive Oil, Garlic and Veggies

Fettuccini with Olive Oil, Garlic and Veggies
Vegan, GF Option (use GF Pasta)

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Simple and delicious! This recipe is an example of something I would eat out at a restaurant. Most restaurants serve or have boxed pasta and veggies and olive oil. Just request this simple idea tossed with garlic and I’m in!
*It’s funny because when we go out to eat with friends or family, they often go straight to the salad section to see what ‘we’ can ‘eat’ – me, I often check to see that they have eggless pasta or rice and request that with some veggies, olive oil and garlic. I know they gotta have olive oil and garlic, right? Check this one out – I frequently make something similar to this at home with broccoli (we LOVE broccoli !!) and peas. Enjoy!

Ingredients:
Fettuccini Pasta, prepared according to package
Small Potatoes, quartered or sliced in half
Asparagus, stems removed
Frozen Chopped Spinach, steamed
Shiitake Mushrooms, sliced
Edamame, shelled/steamed
Fresh Parsley
Garlic, minced
Extra Virgin Olive Oil
Salt/Pepper to taste
Chili Powder to taste
Red Pepper Flakes, pinch

Directions:
-In large pot fill with water – add potatoes and bring to boil. Once boiling add pasta and cook until al dente and potatoes are fork tender.
-Add about 2 Tbsp Olive Oil to pan and saute Asparagus for 5-7 minutes. Remove from pan and set aside.
-Back to same pan, add mushrooms and saute for about 5 minutes. Remove from pan and set aside.
-Back to pan add remaining olive oil (that will be used to toss with pasta), pan will still be hot – here add minced garlic also and red pepper flakes.
-Toss together pasta, olive oil with garlic, edamame, asparagus, mushrooms and spinach along with salt/pepper to taste.

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Notes: I did not include measurements in my initial ingredient listing as I made a large batch of this meal to have for leftovers for a few days. The ingredient list below are the measurements I used – again this is for a large group/party or perfect for leftovers. If making for smaller family or group, adjust quantities as needed.

————–
(Serves 10-15)
28oz Small Potatoes
1 Bunch Asparagus
1 (9oz Pkg) Frozen Chopped Spinach (about 1 cup)
7oz Shiitake Mushrooms, sliced
2 Cups Frozen Edamame, shelled/steamed
2lbs Fettuccini pasta, prepared according to package
1 Bunch Fresh Parsley
2-3 Tbsp Garlic, minced
1/3-1/2 Cup Extra Virgin Olive Oil
¼ Tsp Crushed Red Pepper Flakes
1 Tsp Chili Powder
Salt/Pepper to taste

Smashed Crispy Potatoes with Cucumber Dill Garlic Sauce

Smashed Crispy Cracked Potatoes with Cucumber Dill Garlic Sauce
(Serves 4) – Vegan, Gluten-Free, Soy-Free

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Potatoes are extraordinary. They are so versatile, easy to use and so many potato dishes can be created, try this recipe my spinach cakes or potato leek soup.

Ingredients:
24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.
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If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
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If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

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Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

Smashed Cracked Potatoes with Cucumber Dill Garlic Sauce

  • Servings: 4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
  • Print

Ingredients:

24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.

If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

Potato Spinach Cakes with Creamy Chive Garlic Sauce

Potato Spinach Cakes with Creamy Chive Garlic Sauce
(Makes 10 Patties) – Vegan, can be Gluten-Free (GF Breadcrumbs)
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Welcome back – well for me anyway 🙂 . I took a week-long hiatus from blogging to enjoy some quality time with my family. We took a family vacation this past week – road trip style. We went along the East Coast making a few stops along the way. Our first stop was in Washington, DC – we walked so much this day, it was great! We visited: two Smithsonian museums, the Lincoln Memorial & Reflecting Pool, Washington Monument and saw the White House. We started off our day with breakfast at – Woodland’s Vegan Bistro; the French toast was great. Amongst the group the breakfast sandwich and grits were also sampled. We then stopped in Myrtle Beach, SC. My cousin lives out there, it was awesome connecting with family. We missed them the last time they came out to our area PA/NJ, so it was nice to visit with them. He has a beautiful wife and three wonderful children. Their kids had me in stitches, so adorable. They are blessed. Their hospitality was so appreciated. Delicious food and great coffee too, just chatting with my cousin gave me so many ideas. The last stop was Disney in Orlando. We visited Magic Kingdom and also Universal – we had a blast. Personally, I had as much fun as the kids and I can say that place is truly magical. In Orlando we also ate at Ethos Vegan Kitchen, great vegan eats.
So there’s my update. I hope you all have been well. Naturally I missed being away from my kitchen after so long, so I wanted to make something quick and easy. This recipe is delicious. A must try. To quote my husband, “This is a mixture of Chive & Garlicky heaven.” Enjoy!
Note: I baked this recipe but it can just as easily be fried in canola or olive oil for 3-5 minutes on each side.

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Ingredients:
3 Russet Potatoes, peeled/boiled
2 (9oz Pkg) Frozen Chopped Spinach (abt 2 cups), thawed and drained well
1/3 Cup Panko Bread Crumbs
1 Tsp Garlic Powder
1 Tsp Sea Salt
1 Tsp course Ground Pepper
2 Tbsp Earth Balance (vegan butter)
1 Tbsp Ground Flax Seeds (Flax meal)
2 ½ Tbsp Water

Directions:
-Preheat oven 400 degrees. Grease baking sheet.
-Combine Flax Seeds and Water for about 15 minutes to create Flax Egg.
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-Peel Potatoes and chop/quarter then boil large pot of water (enough water to cover).
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-Boil for 15 minutes until fork tender. Drain and return potatoes to hot pot so any remaining water will absorb about 5 minutes.
-Mash potatoes. Add Earth Balance butter, seasonings and fluff with fork. Stir in Panko and Spinach.
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-Combine into patties and bake for 15 minutes each side (30 minutes total).
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Creamy Chive Garlic Sauce
(Makes about 2 Cups) – Vegan, Gluten-Free, Soy-Free
Chive Sauce

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Ingredients:
1 Cup Cashews, soaked
Juice of ½ Lemon
1 Tsp Sea Salt
1 Tsp Apple Cider Vinegar
3-4 Garlic Cloves, chopped
2 ½ Tbsp Nutritional Yeast
½ Cup Sunflower Seeds
(.75 oz) Chives, chopped (abt ½ cup packed chopped)
1 Cup Water

Directions:
-Soak cashews, I soaked for about 1 hr, then drain.
-Combine all ingredients in high-speed blender (I used my nutribullet), serve and enjoy!
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Great for topping on potato cakes and fantastic as a dip or topping for a burger too. My husband and son dipped a potato chip in this sauce and instantly thought (sour cream and onion potato chip).