Trying recipes from a new cookbook is a process, and sometimes there’s a bit of trial and error involved. In my last post I mentioned that I’m going to try to work my way through The Plantpower Way, and I’ve decided to blog the journey. While I won’t print the recipe…that’s  just wrong when you can buy this book for $23 and get more than your money’s  worth… I will make some notes about the process. Today’s recipe is almond pesto with gluten-free pasta, and I will definitely be making it again!

  
The foundation is, of course, almond pesto. I’ve never done this before…but it wasn’t difficult. 

  
Note the open cookbook in the background…and I’ll just say again, what a joy of a book! 😀

The finished pasta includes bell pepper (it should have been red, but I needed to use an orange one in the fridge, and you know I use what I have), broccoli, and toasted pumpkin seeds, which bring on the wow factor. 

Delicious…different…and completely a success based on the fact that after eating it I felt great, not bloated or lethargic. That’s what whole foods do!

Next time I may thin the pesto more to make it better for pasta sauce. It starts thick and can be thinned depending on use as a spread or sauce. No other modifications, and there will be a next time. For now, at least there’s leftovers. 

It’s been a while since I decided to shell out cash for a vegan cookbook.  After all, there’s Pinterest, right?  But this one is well worth it, and has inspired me to recommit to the journey.  These two are non-judgmental and understanding of the fact that most of us don’t have their resources.  Read Rich Roll’s background…and his current achievements.  His transformation lets those of us in the 40+ range know that anything is possible.

View on Amazon’s site

Hiatus makes it sound relaxing and recharging…but not so much.  I’ve moved twice in the past year, but I plan to put down roots in my new abode, including getting back to this blog in a more regular fashion.  It doesn’t mean I have more time or anything as luxurious as that, but it does mean that I’m getting serious again about posting recipes that support the vegan journey — especially recipes that are fast and easy. Keeping in that spirit, I hope you enjoy the next post!

School is back in full swing, and I don’t find myself experimenting with new recipes as much as I’d like. As I was fixing yet another super-fast (but tasty) lunch for tomorrow, I thought I’d share it with you. Maybe you’re like me and you could use some simple ideas for work days — or lazy days — or home alone days. I hope to add to this collection in the coming weeks. For now, here’s the current selection:

Avocado Jasmine Rice

Prepare jasmine rice according to directions. Typically this means: 1.5 cups water per 1 c. rice, boil with some salt (about 1/2 t. per 1 c. rice) and coconut or olive oil (about 1-2 t. per 1 c. rice). Bring to a boil and stir. Reduce heat to low, cover, and cook for 15-20 minutes. Do not remove the lid during this time. It’s okay to let it sit for a bit after you turn off the heat.

For one lunch sized-serving, place 1/2 to 1 c. cooked rice in your lunch container. Cut a ripe avocado in half. If you are saving the other half for tomorrow, wrap up the side with the pit — it keeps nicely in a plastic bag. Make vertical and horizontal cuts in the avocado half while still in the skin. Scoop it out (over the rice) with a spoon, and it will be in nice bite-sized chunks. Top with a little salt and pepper, then drizzle with sweet chili sauce. If you are taking it for lunch, heat gently in the microwave — about 30 seconds at a time, no more than one minute — so that your avocado doesn’t wilt.

Enjoy! It is simple but divine, particularly if you love avocado.

NOTE: Okay, so what about jasmine rice being a “white” rice? While I try to alternate grains — quinoa, brown rice, all that good stuff, I’ve found there is no replacement for the simple aroma, texture, and comfort that jasmine rice brings. If you want simple goodness that brings out the beauty of avocado, this is it.

It’s official! The next time I make the creamy crock pot fries, I’m going to use carmelized onions and sauteed mushrooms…mushrooms in the middle layer with some onions, and a separate layer on onions on the top. Will keep you posted on how it turns out, and if you try your own variations, let me know. : )

Although I would guess that there are many such recipes out there, this is one that I created while experimenting with tofu and jarred pasta sauce.  It’s been a bit of a miracle for me, because I love anything with “cream” in the title.  It’s just that my lactose intolerance doesn’t allow me to eat most of it!  This sauce gives me the taste and texture of of a great tomato cream (think Indian butter chicken) with an Italian taste.  Better yet, the family loves it — not just tolerates it as a vegan recipe, but really loves it!  Experiment with it yourself and see what happens.  If you like it, let me know.

INGREDIENTS:

*Please note:  This recipe is substitute-friendly!  See alternates listed.

1 jar (24 oz.) tomato-based pasta sauce  (used Tomato Basil Priano brand from Aldi)

About 8 oz. pasta of choice (used Tinkyada Brown Rice Penne)

1/2 block drained refrigerated extra-firm tofu to equal about 8 oz.  (If you use Mori-Nu, use the entire box)

1/2 c. vegetable broth or water (Mori-Nu users, you may not need to add liquid due to softer texture)

2 portabello mushroom caps, stems cut and discarded (you may use a container of baby bellas if you can’t find the large caps)

1 medium to large onion, any white or yellow variety

1 t. minced garlic

1-2 T. olive oil

1 T. butter (use Earth Balance or other butter substitute for vegan version, or add olive oil as needed)

1 t. salt (use 1/2 t. if you are salt-sensitive)

1 T. sugar (or agave nectar, sucunat, honey, or sweetener of choice) — this cuts the acidic bite of the sauce

Optional – finish with Italian seasoning (used Pennzey’s Tuscan Sunset) or nutritional yeast — or Parmesan cheese for non-vegans such as my husband.

Begin to prepare pasta according to package directions. As you are making the sauce, drain pasta and reserve.  Add olive oil and butter to saute pan and warm over medium heat.  Slice onion into thin strips/rings (chop if preferred) and add to pan.  Increase heat to medium high to brown and slightly caramelize onion.  While the onion is cooking, slice the portabello caps down the middle (in half), then slice into thin strips about 1/4 inch thick or less.  Add garlic to pan and stir.  Add mushrooms and continue browning.  Reduce to heat to medium as you prepare the sauce.

Cut or crumble the tofu into a blender.  Add the jarred sauce, vegetable broth, salt, and sugar.  Blend until all ingredients are smooth.  (In the Blendtec this took 30-45 seconds.)  When the mushroom, onion, and garlic mixture is browned to your satisfaction, add the tofu sauce mixture to the pan.  Reduce heat to medium low.  You want to warm the sauce thoroughly without overcooking the tofu.  Stir periodically until warmed through, and serve with your reserved pasta.  Enjoy!  Feel free to try adaptations to this simple base sauce.  The next time I make it, I’ll stir it in with gluten-free spaghetti, and perhaps I’ll add a seasonal vegetable.  It’s versatile!