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Sunday, May 31, 2015

Pasta Primavera

This is my version of the pasta primavera recipe you can find on this "Oh She Glows" page. This was the inspiration for my dish and as you will see I made quite a few changes. I think you could use a lot of different vegetables and this dish would be delish!  Everyone in my family loved this and so I will be making this one again.

Sorry the pic is a little dark

1. In a food processor add:
~2 cloves garlic
~1 large bunch of fresh basil leaves
~1/4 cup sun dried tomatoes, oil packed
~1/4 cup hemp seeds (this added almost nothing to the dish so next time I am going to try pine nuts)
~1 Tbsp lemon juice
~1 pinch sea salt
~1/2 cup vegetable broth

Blend this up and then set aside.

2. Cook any great gluten free pasta (or a wheat pasta if you like) according to package directions.  I used a fettuccine this time.  When it is done just drain and set aside.

3.  While the pasta is cooking in a large saute pan add:
~3 leeks round sliced
~4 cloves garlic minced
~1 can green beans (my asparagus is done for the year and I had a can of green beans so I used that instead)
~ 1 cup fresh or frozen peas
~1 cup vegetable broth
~ pinch of pepper
Start this just simmering, stir frequently, and make sure it does not cook dry, I added about 1/2 cup vegetable broth at a time and used a total of 2 cups.

Once the vegetables are tender, this only takes about 15 minutes, add in the mix from the food processor, stir and cook an additional 2 minutes to heat through.  Serve over the pasta.

Again, we loved this dish.


Wednesday, May 20, 2015

Italian White Bean Soup

I found this recipe on the Forks Over Knives web site.  Everyone enjoyed this except Phillip, my youngest. He "liked it" but it was not his favorite.  I had the leftovers the next day for lunch and I will say it is even better the second day, YUM!  I did make some modifications but you can find the original recipe HERE.



Ingredients:
1/2 pound dried Great Northern Beans, soaked and precooked (you could use 2 cans instead)
2 quarts vegetable broth
4 cloves garlic minced
1 red onion diced
2 celery stalks diced
1 fennel bulb diced
1 zucchini diced
1 large bunch of spinach chopped
2 teaspoon dried oregano
1 tablespoon dried sage
1/4 cup chopped fresh parsley
1 tablespoon tamari
juice of 1 fresh lemon
S&P to taste

I added everything except the spinach, beans and zucchini to a large soup pot and let it simmer until the fennel was knife tender.  Lastly I added the precooked beans, zucchini and spinach to the pot and let it simmer for another 5 minutes (maybe a little less) until the spinach was wilted and the zucchini was tender but not too soft (I hate squishy zucchini).

Enjoy!

PS... if you like the bowl the soup is in, I bought it at Mangum Pottery in Weaverville NC.  WONDERFUL shop...wonderful people!

Monday, May 18, 2015

Chickpea Avocado Salad

This is a delicious and quick salad that everyone in my family enjoyed.  And is a great one to take along to those summer picnics and cook outs.  I found the basic recipe on the Internet somewhere, I jotted down the ingredients, made a couple of changes and now I can't find where the original is located.  Sorry folks.  I tried searching a couple of my favorite recipe sites with no luck.

~2 cans chickpeas-drained and rinsed
~1 small red onion minced, my one son does not like seeing large (or really even small) chunks of onion in a salad so I chop them as small as I can.
~2 cloves garlic minced
~zest of 1 lime
~juice of 4 limes
~1/2 jalapeno pepper seeded and minced ( you can add more for more heat or leave in the seeds, 1/2 was what I had in the refrigerator and so that was what I used and it was plenty for us)
~1/2 cup chopped cilantro
~pinch of salt
~1 avocado chopped

Mix all ingredients together and enjoy!




Wednesday, May 13, 2015

Cocon "oat" Macaroons

This is NOT my recipe so please check out Heidi Powell's Blog, where I found the recipe.  Lots of other great recipes on that blog, but I wanted to copy it here, in case the blog post ever disappears.  My boys and I enjoyed these cookies, and they are gluten free and dairy free, a bonus.  Remember to check the ingredients of your chocolate if you do have allergies, so many contain milk.

Here is the recipe:
What you’ll need:
1/4 cup coconut oil, melted
1/4 cup all natural almond butter
1 whole egg
1/2 cup coconut palm sugar
2 cups rolled oats
1 cup unsweetened shredded coconut
A dash of sea salt and cinnamon
Amberlyn Chocolates dark chocolate chunks or other extra dark chocolate chunks.
What you’ll do:
1. Preheat oven to 325 degrees.
2. Beat the oil, almond butter, egg, and sugar together until smooth. Add the oats, coconut, salt, and cinnamon. Mix until well combined.
3. Scoop rounded tablespoons of dough onto a baking sheet lined with parchment. Should make 22 cookies.
4. Bake for 8 minutes. Remove from oven and press a chocolate chunk in the middle of each macaroon. Let cool 5 minutes and transfer to a cooling rack. Enjoy!!
And here is a picture of what is left from the batch I made.  I just want to add how much I love that platter, it was my mom's and I think it is so cute!