Lazy Pasta

This one should really be called, 'Lazy Pasta, Lazy Post', but I don't want to give too much away. It's entirely ok to have those lazy days, as well as a lazy post every now and then! I find I am not posting as much as I used to. I feel one recipe, maybe two a week, is all I can manage these days. I do try to share some of my everyday eats on facebook and instagram which is where this recipe comes from and felt it really should be in the recipe collection, iphone photo and all (VSCOcam app it's awesome and free), as inspiration for something easy you can make on a weekly basis. It's a wonderfully rustic and cozy dish that can be whipped up in a cinch. These everyday meals are filling, nutritious and delicious!  Feel free to change up the veggies using whatever appeals to you best...bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever needs to be used up in the fridge, be your guide!

Lazy Pasta

Ingredients

• 8 oz. mushrooms, sliced (I used baby bella)
• 2 medium zucchini, thinly sliced and cut in half
• 1 onion, diced
• 2 - 3 garlic cloves, diced
• 2 cans (15oz.) diced tomatoes (pref. fire roasted)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• mineral salt & cracked pepper to taste
• 2 tablespoons olive oil
• 8 oz. pasta of choice (I used quinoa linguini pasta)
• almond parmesan, to serve

Cook your pasta of choice according to package directions. Set aside.

In a large skillet/wok, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about five minutes, or until mushrooms and zucchini are tender. Stir in tomatoes and cook until heated through. Taste for seasoning.

Serve over a bed of pasta with a good sprinkling of almond parmesan.

Notes: If you want, you can saute your onions and garlic first for five minutes and then add the other ingredients and saute again until tender. That is how it is usually done in recipes, but this is 'lazy pasta' and I cut that part out with great results....at least I think it was fine!

So easy and so good...

Enjoy!

Pairs well with this song from Theivery Corp. Un Simple Histoire

This one should really be called, 'Lazy Pasta, Lazy Post', but I don't want to give too much away. It's entirely ok to have those lazy days, as well as a lazy post every now and then! I find I am not posting as much as I used to. I feel one recipe, maybe two a week, is all I can manage these days. I do try to share some of my everyday eats on facebook and instagram which is where this recipe comes from and felt it really should be in the recipe collection, iphone photo and all (VSCOcam app it's awesome and free), as inspiration for something easy you can make on a weekly basis. It's a wonderfully rustic and cozy dish that can be whipped up in a cinch. These everyday meals are filling, nutritious and delicious!  Feel free to change up the veggies using whatever appeals to you best...bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever needs to be used up in the fridge, be your guide!

Lazy Pasta

Ingredients

• 8 oz. mushrooms, sliced (I used baby bella)
• 2 medium zucchini, thinly sliced and cut in half
• 1 onion, diced
• 2 - 3 garlic cloves, diced
• 2 cans (15oz.) diced tomatoes (pref. fire roasted)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• mineral salt & cracked pepper to taste
• 2 tablespoons olive oil
• 8 oz. pasta of choice (I used quinoa linguini pasta)
• almond parmesan, to serve

Cook your pasta of choice according to package directions. Set aside.

In a large skillet/wok, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about five minutes, or until mushrooms and zucchini are tender. Stir in tomatoes and cook until heated through. Taste for seasoning.

Serve over a bed of pasta with a good sprinkling of almond parmesan.

Notes: If you want, you can saute your onions and garlic first for five minutes and then add the other ingredients and saute again until tender. That is how it is usually done in recipes, but this is 'lazy pasta' and I cut that part out with great results....at least I think it was fine!

So easy and so good...

Enjoy!

Pairs well with this song from Theivery Corp. Un Simple Histoire

reade more... Résuméabuiyad

Sweet Potato & Quinoa Chili

Meals that can easily fit into your meal rotation are what I really love to share. As we can get a bit bored with the usual meals, it's nice to have more easy options that come together in a cinch. I love finding these simple dishes that truly work and can be made over and over again. That is what I share with you today. Nothing complicated in this recipe, everything is probably in your kitchen right now or you can find right away at your favorite grocery store. Eating vegan meals every day that are healthy and tasty is really easy once you get the hang of it. 

This lovely chili is a one pot meal that is ready in under an hour. Leftovers hold up extremely well too!

Bring on the chili...

Sweet Potato & Quinoa Chili

Ingredients (serves 6)

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
• 1 can (6 oz) tomato paste
• 1 large sweet pototo, diced (with or without the skin...I leave the skin on)
• 1 cup dry quinoa
• 1 onion, diced
• 5 - 6 garlic cloves, minced
• 1 tablespoon olive oil
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• a few dashes of garlic powder
• a few dashes of onion powder
• himalayan salt to taste
• 4 cups (32 oz) water or vegetable broth, + more as needed
• avocado, cilantro and/or diced onion, for garnish (optional)

In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes). Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly. Add tomatoes, liquids, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking. Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew 'Sour Cream'.

Notes: As with all recipes, adjust seasoning to taste. Add a 1/2 teaspoon or so chipotle powder for some added heat. Also, use whatever beans you prefer. You may even like to use one kind of bean instead of two.

Easy and delicious...Enjoy!

Adapted from this recipe at Milk Free Mom

Meals that can easily fit into your meal rotation are what I really love to share. As we can get a bit bored with the usual meals, it's nice to have more easy options that come together in a cinch. I love finding these simple dishes that truly work and can be made over and over again. That is what I share with you today. Nothing complicated in this recipe, everything is probably in your kitchen right now or you can find right away at your favorite grocery store. Eating vegan meals every day that are healthy and tasty is really easy once you get the hang of it. 

This lovely chili is a one pot meal that is ready in under an hour. Leftovers hold up extremely well too!

Bring on the chili...

Sweet Potato & Quinoa Chili

Ingredients (serves 6)

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
• 1 can (6 oz) tomato paste
• 1 large sweet pototo, diced (with or without the skin...I leave the skin on)
• 1 cup dry quinoa
• 1 onion, diced
• 5 - 6 garlic cloves, minced
• 1 tablespoon olive oil
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• a few dashes of garlic powder
• a few dashes of onion powder
• himalayan salt to taste
• 4 cups (32 oz) water or vegetable broth, + more as needed
• avocado, cilantro and/or diced onion, for garnish (optional)

In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes). Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly. Add tomatoes, liquids, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking. Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew 'Sour Cream'.

Notes: As with all recipes, adjust seasoning to taste. Add a 1/2 teaspoon or so chipotle powder for some added heat. Also, use whatever beans you prefer. You may even like to use one kind of bean instead of two.

Easy and delicious...Enjoy!

Adapted from this recipe at Milk Free Mom

reade more... Résuméabuiyad

Raw Pasta Primavera & Neatballs

Let's uncook something wonderful...

Need I say much about this dish except that is amazing and fresh! This is a nice escape from the salads of the day. I love salads but these raw pasta dishes take it to another level of raw foods that I can really get into. Using fresh herbs will also add to the freshness and flavor. The oregano in the meatballs was just delicious. And sprinkle some of the herbs on top too. Not only are they pretty but the flavors will all mingle and come together for a tasty sensation. You may find yourself craving this raw dish again and again. 

Raw Pasta Primavera + Meatballs

Ingredients (serves 4)

• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• tomatoes of choice, diced
• 1/2 large zucchini, diced
• 1 -2 green onions, thinly sliced

Pasta

• 3 zucchini, spiralize or julienne
• 3 yellow squash, spiralize or julienne

Primavera Sauce

• 4 roma tomatoes, 8 campari or 2 large tomatoes of choice
• 1/2 cup sun dried tomatoes, soaked apprx 30 minutes to 1 hour
• 1 small shallot or 1/2 large
• 2 tablespoon extra virgin olive oil, optional
• 1 tablespoon lemon juice
• 1 tablespoon garlic powder or 1-2 fresh garlic cloves
• 1/2 cup fresh basil
• pinch or two red pepper flakes
• himalayan salt to taste

Meatballs

• 2 cups mushrooms, sliced (baby bella's or cremini)
• 2 rounded tablespoons tahini
• 3/4 cup walnuts, soaked for 4 hours and left to dry 1 hour*
• 1 clove garlic
• 1/2 small shallot
• 1 tablespoon olive oil, optional
• 2 teaspoons tamari or nama shoyu
• 2 tablespoons fresh oregano, packed
• himalayan salt & cracked pepper to taste

Start by preparing your veggies while the sun-dried tomatoes are soaking. Spiralize or julienne (either by hand or with a julienne tool) your zucchini & squash for the pasta. Prepare your diced veggies. Set aside.

Next, place ingredients for the meatballs into your food processor/high speed blender, blend until well combined but still a bit chunky(not too chunky but just a very minimal amount). Taste for seasoning. Scoop out using heaping tablespoons and form into balls. I gently flipped them back and forth between my palms, and once rounded I used my fingers to mold making a nice circle shape. Makes 8. Set aside.

Rinse equipment that the meatballs were made in and start the marinara sauce by placing all ingredients in food processor/high speed blender and combine until smooth or desired consistency. Taste for seasoning. Makes two cups.

Layer pasta in individual serving dishes, top with marinara, a handful of veggies and a couple meatballs. Finish it off by topping with a light dusting of almond parmesan and some fresh cracked pepper.

* There are benefits to soaking your nuts and seeds whenever possible. In this recipe they need to dry out after soaking or the mixture is too wet. For that reason this is an option here, especially if it's not convenient with your time frame. The reason why soaking is a good idea is that it enables your body to digest the nuts & seeds more easily. It also increases the nutrients and allows your body to absorb them more readily. But don't worry if you can't soak, your still getting health benefits. Here is quick article with the essential information and a nice chart of all the nuts/seeds soaking & sprouting times: Benefits of Soaking Nuts

Clean and vibrant...Enjoy!

I want to share with you that you do not need a spiralizer to make beautiful noodle pasta. In this picture I used a simple julienne tool to create a noodle effect...I also have much less to wash and my julienne tool fits right in the utensil drawer.

Let's uncook something wonderful...

Need I say much about this dish except that is amazing and fresh! This is a nice escape from the salads of the day. I love salads but these raw pasta dishes take it to another level of raw foods that I can really get into. Using fresh herbs will also add to the freshness and flavor. The oregano in the meatballs was just delicious. And sprinkle some of the herbs on top too. Not only are they pretty but the flavors will all mingle and come together for a tasty sensation. You may find yourself craving this raw dish again and again. 

Raw Pasta Primavera + Meatballs

Ingredients (serves 4)

• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• tomatoes of choice, diced
• 1/2 large zucchini, diced
• 1 -2 green onions, thinly sliced

Pasta

• 3 zucchini, spiralize or julienne
• 3 yellow squash, spiralize or julienne

Primavera Sauce

• 4 roma tomatoes, 8 campari or 2 large tomatoes of choice
• 1/2 cup sun dried tomatoes, soaked apprx 30 minutes to 1 hour
• 1 small shallot or 1/2 large
• 2 tablespoon extra virgin olive oil, optional
• 1 tablespoon lemon juice
• 1 tablespoon garlic powder or 1-2 fresh garlic cloves
• 1/2 cup fresh basil
• pinch or two red pepper flakes
• himalayan salt to taste

Meatballs

• 2 cups mushrooms, sliced (baby bella's or cremini)
• 2 rounded tablespoons tahini
• 3/4 cup walnuts, soaked for 4 hours and left to dry 1 hour*
• 1 clove garlic
• 1/2 small shallot
• 1 tablespoon olive oil, optional
• 2 teaspoons tamari or nama shoyu
• 2 tablespoons fresh oregano, packed
• himalayan salt & cracked pepper to taste

Start by preparing your veggies while the sun-dried tomatoes are soaking. Spiralize or julienne (either by hand or with a julienne tool) your zucchini & squash for the pasta. Prepare your diced veggies. Set aside.

Next, place ingredients for the meatballs into your food processor/high speed blender, blend until well combined but still a bit chunky(not too chunky but just a very minimal amount). Taste for seasoning. Scoop out using heaping tablespoons and form into balls. I gently flipped them back and forth between my palms, and once rounded I used my fingers to mold making a nice circle shape. Makes 8. Set aside.

Rinse equipment that the meatballs were made in and start the marinara sauce by placing all ingredients in food processor/high speed blender and combine until smooth or desired consistency. Taste for seasoning. Makes two cups.

Layer pasta in individual serving dishes, top with marinara, a handful of veggies and a couple meatballs. Finish it off by topping with a light dusting of almond parmesan and some fresh cracked pepper.

* There are benefits to soaking your nuts and seeds whenever possible. In this recipe they need to dry out after soaking or the mixture is too wet. For that reason this is an option here, especially if it's not convenient with your time frame. The reason why soaking is a good idea is that it enables your body to digest the nuts & seeds more easily. It also increases the nutrients and allows your body to absorb them more readily. But don't worry if you can't soak, your still getting health benefits. Here is quick article with the essential information and a nice chart of all the nuts/seeds soaking & sprouting times: Benefits of Soaking Nuts

Clean and vibrant...Enjoy!

I want to share with you that you do not need a spiralizer to make beautiful noodle pasta. In this picture I used a simple julienne tool to create a noodle effect...I also have much less to wash and my julienne tool fits right in the utensil drawer.

reade more... Résuméabuiyad

Raw Veggie Chili with Taco Nut Meat

This is a welcome meal after all the Thanksgiving festivities. Nothing like adding a raw meal into the mix and this was superb! I have to hand it to Ani Phyo for not being afraid to use spices, this packs great flavor with fresh produce to create a raw chili that I absolutely adore and am craving already. I will definitely be adding this to my to go lunches as well as my at home meals. Feel free to add/subtract any vegetable you wish. Get in as many as you can to really make this a well rounded garden chili recipe. Use as much or as little as you like of each ingredient. This could've really used a dollop of raw Lime Cilantro Cashew 'Sour Cream', it would've added some light color and extra flavors. I will be posting a new photo as soon as I make this again with the cashew sour cream.

Mine didn't seem to come out with as much soupyness as Ani's photo shows. But never the less, this is so very fresh, hearty and delicious...simply great! Be sure to take a peek at her photo to see what I mean. You can find it here, just scroll down a bit. She also has other recipes you may be interested in. Her focus in on raw food only.

Dice up your vegetables and fresh oregano (if using fresh)...

Combine with seasoning, I also added in some cilantro as an after thought...

Using a food processor, puree half of the mixture... 

Bring back pureed vegetables to diced vegetables and combine. Then, onto your nut meat...

Add nut meat ingredients to food processor and pulse until crumbly...

Fairly simple...just slicing, dicing, pureeing and pulsing. So fresh and good. I always feel the best after eating meals like this! Don't forget to add some raw Lime Cilantro Cashew 'Sour Cream' on top for even more added deliciousness, or simply add some avocado slices to round it out even more.

Raw Veggie Chili with Taco Nut Meat

Vegetable Chili

• 3 cups tomatoes (I used roma and grape)
• 1 small red bell pepper (orange would be great too), diced
• 1 large celery stalk, diced
• 1/2 yellow or red onion, diced
• 1 small zucchini, diced
• 1 corn off the cob
• 1 - 2 garlic cloves, minced
• cilantro (as much as you like), chopped
• 1 - 2 teaspoon chili powder, to taste
• 1 teaspoon cumin
• 3/4 teaspoon oregano, fresh or dried
• 1/4 teaspoon sea salt, to taste

Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.


Nut Meat

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon cumin
• 2 teaspoons coriander
• 1 teaspoon tamari, bragg's or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into food processor and pulse until crumbly. You don't want to over blend or it will be a paste.

To serve, place vegetable chili in bowls and top with nut meat adding any additional garnishes you like. Serves four, or two generously. Store left overs, if there is any, in an air tight container in the refrigerator. Chili will last for five to six days. Nut meat will last up to two to three days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way.

Enjoy the freshness!

Adapted from Ani Phyo 'Fresh Tomato Chili with Taco Nut Meat'

Recipe came my way via by raw vegan 

This is a welcome meal after all the Thanksgiving festivities. Nothing like adding a raw meal into the mix and this was superb! I have to hand it to Ani Phyo for not being afraid to use spices, this packs great flavor with fresh produce to create a raw chili that I absolutely adore and am craving already. I will definitely be adding this to my to go lunches as well as my at home meals. Feel free to add/subtract any vegetable you wish. Get in as many as you can to really make this a well rounded garden chili recipe. Use as much or as little as you like of each ingredient. This could've really used a dollop of raw Lime Cilantro Cashew 'Sour Cream', it would've added some light color and extra flavors. I will be posting a new photo as soon as I make this again with the cashew sour cream.

Mine didn't seem to come out with as much soupyness as Ani's photo shows. But never the less, this is so very fresh, hearty and delicious...simply great! Be sure to take a peek at her photo to see what I mean. You can find it here, just scroll down a bit. She also has other recipes you may be interested in. Her focus in on raw food only.

Dice up your vegetables and fresh oregano (if using fresh)...

Combine with seasoning, I also added in some cilantro as an after thought...

Using a food processor, puree half of the mixture... 

Bring back pureed vegetables to diced vegetables and combine. Then, onto your nut meat...

Add nut meat ingredients to food processor and pulse until crumbly...

Fairly simple...just slicing, dicing, pureeing and pulsing. So fresh and good. I always feel the best after eating meals like this! Don't forget to add some raw Lime Cilantro Cashew 'Sour Cream' on top for even more added deliciousness, or simply add some avocado slices to round it out even more.

Raw Veggie Chili with Taco Nut Meat

Vegetable Chili

• 3 cups tomatoes (I used roma and grape)
• 1 small red bell pepper (orange would be great too), diced
• 1 large celery stalk, diced
• 1/2 yellow or red onion, diced
• 1 small zucchini, diced
• 1 corn off the cob
• 1 - 2 garlic cloves, minced
• cilantro (as much as you like), chopped
• 1 - 2 teaspoon chili powder, to taste
• 1 teaspoon cumin
• 3/4 teaspoon oregano, fresh or dried
• 1/4 teaspoon sea salt, to taste

Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.


Nut Meat

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon cumin
• 2 teaspoons coriander
• 1 teaspoon tamari, bragg's or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into food processor and pulse until crumbly. You don't want to over blend or it will be a paste.

To serve, place vegetable chili in bowls and top with nut meat adding any additional garnishes you like. Serves four, or two generously. Store left overs, if there is any, in an air tight container in the refrigerator. Chili will last for five to six days. Nut meat will last up to two to three days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way.

Enjoy the freshness!

Adapted from Ani Phyo 'Fresh Tomato Chili with Taco Nut Meat'

Recipe came my way via by raw vegan 

reade more... Résuméabuiyad