Archive forJuly, 2018

Pasta Primavera

This meal was the result of having some English peas from the farmers market that I needed to use ASAP, and wanting something relatively light.

Pasta Primavera
8 oz dried pasta
1 1/2 cups fresh English peas, shelled
1 carrot, peeled and chopped
1 small red onion, peeled and chopped
1/2 bell pepper, cut into strips
1 cup cherry tomatoes, cut in half
1 tsp dried Italian-y herbs
2 Tbsp olive oil
1 Tbsp balsamic vinegar
2 Tbsp vegan cream cheese (optional)
1 Tbsp fresh lemon juice
salt to taste

Preheat the oven to 400 degrees Fahrenheit. Toss the carrot, onion, bell pepper, and cherry tomatoes with some olive oil and dried herbs. (I keep a mixture of dried herbs that I use to make quick Italian vinaigrettes, and I used that.) Roast for 20-20 minutes. Meanwhile, bring a large pot of water to a boil, then add some salt and the peas and pasta. Cook until the pasta is done and drain. Whisk together the olive oil, balsamic vinegar, lemon juice, and cream cheese, if using (the only reason I used it is I found some while foraging in the fridge and figured I’d try to get rid of it). Toss everything together and season with flaky salt if desired. Top with vegan parmesan if you’d like.

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Roasted Veggies, Kale, and Mixed Grains

This isn’t really a recipe but more of a description of what I had for dinner last night. There were three components:

  • Roasted vegetables: one beet (peeled and chopped), two large carrots (peeled and chopped), one medium potato (chopped; I don’t peel potatoes), and one onion (peeled and chopped), tossed lightly with olive oil, baked at 400 degrees Fahrenheit for about half an hour, then tossed with some pesto.
  • Dinosaur kale: Chop the kale and mince or press a few cloves of garlic. Saute the garlic in some olive oil, then add the kale and saute until starting to wilt. Add 1/4 cup veggie or vegan chicken broth, cover, reduce heat, and cook until done to your liking. After the kale was cooked, I coated it with a tahini-nutritional yeast-lemon juice sauce that I can’t give you an exact recipe for because it started off as leftovers from another sauce that I added things to. I was sort of cleaning out the refrigerator. I also tossed in the remainder of a home-canned jar of chickpeas for a little additional protein.
  • Quinoa/millet mix: 1/2 cup quinoa + 1/2 cup millet + 1 1/2 cups water or broth. Bring to a boil in a small/medium heavy pot, cover, reduce to a simmer, and cook about 25 minutes. Let sit for 5 minutes, covered, then fluff. (This makes enough for several meals.)

I recently did something I never do, which is purchase salad dressings (I vastly prefer homemade), but Trader Joe’s has these refrigerated Green Goddess and Carrot Ginger Miso dressings which are vegan and looked really good, so I couldn’t resist trying them, even though I could probably have easily made both of them at home. They are in fact really good and although I probably won’t use them on my regular tossed salads, I really enjoyed them mixed in with this meal. I realize that between the pesto on the roasted veggies and the tahini thing on the kale, this is a lot of different sauces in one bowl, but what can I say: I’m a sucker for sauces.

And for today’s bonus, here are some photos I took on a kayaking trip in Elkhorn Slough near Monterey on Sunday, which was absolutely delightful. Elkhorn Slough has the highest concentration of sea otters and I’ve been dying to go there for a long time. It was great!

There are also sea lions and harbor seals:

And lots of pelicans:

I love where I live!

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