Additional Pages

Thursday, February 23, 2017

Walnut Pasta

This is a variation of a dish I made over 15 years ago.  The dish originally has a cream base, so I haven't made it in a very long time.  Jackson requested it for Valentine's Day so I decided to give it a whirl and see what I could come up with.  I amped up the other flavors so the dairy would not be missed and this was a hit with everyone.

-1/2 pound of pasta cooked according to package, you can use any type of pasta for this dish
-1 1/2 cup chopped walnuts
-1 onion diced
-2 carrots diced
-2 celery spears diced
-1/2 large head of cauliflower
-2 cups frozen peas
-2 cups vegetable broth
-1 1/2 cups almond, soy or hemp milk (I used soy but others would work just as well)
-1/4 cups nutritional yeast
-2 tsp tamari sauce
-2 TBSP corn starch or potato starch or tapioca starch (whatever you use for a thickener)
-S&P to taste
-1 TBSP poultry seasoning (which is a combination of herbs that I like)

Start your water boiling for your pasta and cook by package instructions.

While the pasta is cooking, add onion, carrots, celery and cauliflower to a large sauce pan with the vegetable broth.  Cover and simmer, just barely, for about 15 minutes, or until the veggies are knife tender.  While the veggies are cooking, in a small bowl add soy milk, nutritional years, tamari sauce and corn starch and whisk up until well blended (you will have to whisk again right before you add this to the sauce pan).

Once veggies are cooked, turn heat to low, add peas, walnuts, poultry seasoning and S&P, stir well.  Leave for just a minute and the peas will thaw.  Now add the soy milk mixture.  Once everything heats up you will see the sauce start to thicken.  Lastly add the cooked pasta, mix well and serve.

Monday, February 13, 2017

Potato Tacos

This is a mish-mash of a couple of recipes plus what I like.  I make these often and really enjoy them.  Quick and easy as well as delicious.

5-6 large potatoes
1 onion
1 can garbanzo beans (or about 2 cups cooked beans)
2 cloves minced garlic
1 cup vegetable broth
1/4 cup nutritional yeast
Cilantro leaves
Sour cream if you want (or vegan sour cream)

In a saute pan add diced potatoes.  I use like 5 or 6 peeled large potatoes or for added flavor I use the small purple potatoes or red potatoes and leave the skins on.  The amount depends on the number of people you are feeding really. Also add one diced onion, minced garlic and a can of garbanzo beans, drained and rinsed.

Add in about 1/4 cup of vegetable broth bring it to just a simmer.  Put the lid on the saute pan and cook for about 15 minutes, until the potatoes are knife tender.  Check often and add more vegetable broth as you need it.  You don't want a lot of liquid left but you also don't want the pan to go dry either.

Once that is cooked add the spinach leaves, roughly chopped.  I add two large handfuls, but you can add as much or as little as you like. Wait just another minute for the spinach to wilt.  Add in the nutritional yeast and the taco seasoning.  I make my own taco seasoning so I know what is in it. But if you prefer you can use the small packets you buy.  

Warm up your tortillas.  If I am using store bought I just put about 10 between two dinner plates and microwave for about 45 seconds.  So they are warm, soft and flexible.  Serve with cilantro for topping and sour cream if you like sour cream (my boys do).  I love the taste of potatoes and taco seasoning.