If you cook like I do, the best meals are made with a worthy playlist. “Worthy” to me is a bunch of mellow songs, with a few songs screaming for interpretive dance, and ein bißchen Deutschen Musik. (Mein Grammatik is sehr schlecht, es tut mir leid!)
Anyway, I love singing along to classics, and playing funky new songs, and dancing around my kitchen while I cook. If you enjoy those as well, this playlist might be for you. Enjoy! 🙂
1/2 1lb box of pasta, cooked according to package
1/2 sweet pepper minced
2 stalks celery, finely chopped
1/2 small onion, finely chopped
5 sweet pickle slices, minced
1/3 cup sweet peas
1 15.5 oz can of chickpeas, rinsed and drained
1/2 C reduced fat Vegenaise
3 TBSP apple cider vinegar
1 tsp organic sugar
1 tsp paprika
1 tsp celery seed
1/2 tsp black pepper
1/2 tsp pink Himalayan salt
1. Cook pasta, rinse with cold water and drain
2. Chop veggies
3. Pulse chickpeas in a food processor – keep it chunky!
4. In a medium sized bowl, mix together Vegenaise, ACV, sugar, paprika, celery seed, black pepper, and salt
5. Add veggies and pulsed chickpeas, mixing thoroughly; fold in pasta
Notes: I prefer shells, but any small macaroni works well. Other additions to jazz this up are grated carrots, shredded and chopped red cabbage, green onion, and (finely minced) radish. Any plant based mayo will work for this recipe, too (including whipped avocado)!
* say goodbye to your willpower, this mac salad is dangerously yummy!
Above: lemon pepper tofu, sliced bartlett pear, diced cucumber, and plain hummus sprinkled with chia and flax seed over baby kale.
Lemon pepper tofu:
- press extra firm tofu to rid of excess water
- marinade in lemon juice, olive oil (or oil preference), black pepper, and pink salt
- in a small fry pan, heat tofu over medium heat until golden brown
Other ingredient ideas:
- protein – maple chili tofu, orange sesame tempeh, curried chickpeas
- fruit – strawberries, apples, plums, figs, pineapple
- vegetables – oyster mushrooms, beets, roasted fennel, artichoke hearts
- crunch – walnuts, almonds, pecans, sunflower seeds
- base – red cabbage, bibb lettuce, romaine
- dressing – avocado, fruit salsa
Salads can get very boring, very fast. Changing up ingredients, from choice of greens, to protein, to vegetables and fruit, makes a huge difference in creating a tasty salad. The next time you consider salad for lunch, remember your options – salads don’t have to be boring to be healthy!
Basically this is a jazzed-up white sauce – and it’s delicious!
1 TBS Earth Balance
1 TBS Flour
1 cup almond milk (original)
½ TBS vegan parmesan
2 TBS chopped sun-dried tomatoes (dry-packed, not oil-packed)
½ tsp of the following spices:
Crushed Red Pepper
Dash of pepper
First, make a roux. In a small saucepan, melt the margarine over medium-high heat. Add flour, whisking constantly until mixture begins to bubble.
After a minute or two, reduce heat. Gradually whisk in the almond milk. Continue whisking, and add the parmesan, sun-dried tomatoes, and spices to the pan.
When the sauce returns to a boil, remove from heat and enjoy!
Enjoy over pasta, vegetables, tofu, seitan, or other savory dishes. Pictured below is sauce over sweet potato orzo, veggies, and crumbles.
Do you have grain sensitivity? Is your digestive system acting up? Maybe a week of grain-free living will help you find an underlying intolerance.
It just so happens that a friend of mine runs a grain-free recipe blog: Break (from) Bread. I highly encourage you to check it out! There are a few delicious recipes posted right now, the majority of which are vegan and vegetarian.
I will be posting recipes I plan on using for my Thanksgiving dinner later this month. Until then, happy eating!