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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Mock “Tuna” Salad ~ Today as a “Tuna” Melt

Mock “Tuna” Salad ~ Today as a “Tuna” Melt
(Serves 4) ~ Vegan, Gluten-Free, Dairy-Free
Vegan Tune Melt - VeganRescue.com
This is an oldie but a goodie. I make this recipe a lot! It is truly the perfect lunch item for me. I love it on a salad, in a wrap or on a sandwich. I made my Eggless “Egg” Salad the other day and so many people enjoyed it that it made me think of my Mock Tuna which I make so often… now why is it that you haven’t you gone vegan yet? Today I make this as a “Tuna” Melt… Oh my gosh. This is truly a masterpiece of ooey gooey deliciousness! Get your napkin out, and maybe a bib, enjoy!
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Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
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-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!
Mock “Tuna” Salad
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Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
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-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
Fork:
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Chopper:
Chickpeas

-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]

GO Vegan!! – Up close and very personal! 🙂
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Mock “Tuna” Salad ~ “Tuna” Melt

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Credit: https://veganrescue.com/

Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!

Mock “Tuna” Salad

Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]


Black Rice and Adzuki Bean Salad

Black Rice and Adzuki Bean Salad
(Serves 10-12) – Vegan, Gluten-Free, Soy-Free, Can be prepared Raw
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I love learning about new foods and trying new ingredients. There are times when I’m just browsing through the aisles and I’ll grab an item that I’ve never tried before. I’ll read about it, learn about it, and then I’ll create a new recipe in my mind. Of course I’m always interested in the nutritional value as well.
I came across Black Rice (Chinese) in the store the other day. Originally I was looking for an ingredient to add into a salad, I considered Couscous or thought about making another pasta salad. Then I came across this black rice. I learned that Black rice is very nutritious. It’s a Rich source of Iron, Protein, Fiber, Antioxidants and Vitamin E. There are more antioxidants in this rice than berries. The flavor was incredible also. The rice on its own had a rich almost nutty flavor, very delicious. I cooked this rice and grilled all the veggies – you can grill an ear of corn then cut the kernels off the cob or use canned corn or frozen thawed corn.
Alternatively, this salad can be made all raw. Soak the rice overnight or for about 10-12 hours, drain then rinse and allow the rice to dry before adding the veggies raw.
It’s Memorial Day today – thank you for all the people who have died in service. This weekend is also a popular day for BBQ’s as a kick-off to the summer season. This recipe makes a nice side dish, main dish (hell my husband had some this morning with his breakfast, lol); it is also great as a potluck item to bring also. Enjoy!
Below are some links that include some nutritional facts about two main ingredients in this recipe that may not be too familiar. Use it as a starting point for your research.
http://en.wikipedia.org/wiki/Black_rice
http://www.lotusfoods.com/index.php/categories/rices/forbidden-rice
https://jarohoney.com/sprouted-adzuki-beans-raw/
http://healthyeating.sfgate.com/nutrition-information-regarding-adzuki-beans-1807.html

Raw Preparation Tips/Links – Black Rice and Adzuki Beans
https://jarohoney.com/sprouted-adzuki-beans-raw/
http://www.vegkitchen.com/recipes/raw-organic-lotus-forbidden-black-rice-recipe/

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Black Rice and Adzuki Bean Salad

  • Servings: (About 10-12) ~ Vegan, Gluten-Free, Soy-Free, Can be made Raw
  • Difficulty: easy
  • Print

Credit: VeganRescue.com

Ingredients:
1 (15oz Can) Adzuki Beans
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
3 Tsp Sugar
½ Hothouse Cucumber, chopped
1 Carrot, shredded
½ Pint Cherry Tomatoes, sliced in half
1 Cup Black Rice, dry
1 ¾ Cup Water
1 Tsp Salt + Pinch of Salt for Rice
1 Tsp Course Black Pepper
½ – 1 Avocado, chopped
½ Red Onion, diced
½ Red Pepper, diced
1 Can of Corn or 1 ½ – Cups Frozen, thawed
Juice of ½ Lemon
A handful of Parsley, chopped
¼ Tsp Cayenne
¼ Tsp Cumin

Directions:
-Rinse Rice under cool water. Combine Rice and Water with a pinch of Salt in a medium saucepan. Bring to boil over medium-high heat. Cover then reduce heat and simmer for 30 minutes. Turn off heat and let stand for 5-10 minutes. Remove lid and fluff with fork and set aside until other ingredients are ready.
-Drain and Rinse Adzuki Beans. Combine in a bowl with Apple Cider Vinegar and Olive Oil.
-Optional: Grill Red Onion, Red Pepper and Cherry Tomatoes set aside to cool then chop.
-Combine and toss all ingredients together to combine. Top with additional Avocado before serving. Enjoy warm or cold!


Next Day 🙂

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