Grecian Kalamata Pasta

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If you are a kalamata olives lover, you are served. This recipe is filled with kalamata goodness. It is a simple and delicious recipe that contains everything: grains, legumes, vegetables, nuts… just perfect. I suggest putting less vinegar than the original recipe (about 2/3) and add more at the end if necessary. Also, dry lentils can be substituted for canned if you are in a rush.

Click here for the recipe.

Bon appétit

A

Garlic pasta with spinach and oven roasted Brussels sprouts

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This is a quick and simple recipe. It came to me on one of those too frequent nights of coming home late and having nothing to eat (sounds familiar?). All you need is some spinach (here I happened to have some fresh spinach, but we keep a bag of frozen in the freezer for green emergencies), Brussels sprouts (that’s what we had left in the fridge at that time, but broccoli or cauliflower could work just fine) and some pasta. We normally like to take the time to make our own fresh pasta (once you have tried it, theres no going back) but this was not one of those nights. Despite the limitation of time and ingredients, this meal actually turned out to be great. Proof that you can make a lot with so little. My husband still raves about it (but I have to admit I was in a pretty safe zone with pasta and garlic with him).

Ingredients:

  • 1 splash of olive oil (about 2 to 3 tblsp)
  • enough pasta for two
  • 10-12 Brussels sprouts cut in two lengthways
  • 1 to 2 generous handfuls of fresh(or frozen) spinach coarsely chopped
  • 2 to 3 garlic cloves minced
  • sea salt to taste
  • a pinch of dry pepper flakes (optional)

Turn your oven on to 400F. Place the Brussels sprouts cut-side-down on a baking sheet covered with a non-stick silicone sheet, or parchment paper, or some olive oil. Cook for 10 to 15 minutes until lightly golden

While the Brussels sprouts are cooking, cook the pasta in boiling water according to the package instructions. Don’t overcook it… al dente.

When both the brussels sprouts and pasta are cooked, in a pan cook the garlic over medium heat in the olive oil until nicely fragrant but not burned. Add the pepper flakes, the pasta, the Brussels sprouts and the spinach. Cook until the spinach is wilted but still bright green (about 2 minutes) and you are done.

Easy, quick and tasty!

Bon appétit

A

Vegetable Chow Mein

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Now this is an easy recipe filled with veggies. I though it was nice but husband dearest thought it was absolutely amazing, so it deserves a place on the blog. To me it tasted a bit too much like those saucy noodle dishes you get at the shopping mall (I always find those too sweet), but I know lots of you will love it.

The link to the recipe is here. Check out the rest of the blog… it’s awesome.

Bon appétit

A

Spinash and mushroom wonton soup

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Woohoo, this recipe is one of my own (always feels good). I find that each time I find the time to cook properly I’m torn between trying one of the many recipes on my “to try” recipe list and the fun of creating one of my own.

I made these as a little treat for myself on a night where dearest husband was out for dinner. Don’t be scared away by the whole dough making process, it’s actually very easy and the result is always very impressive. And then you can say things like “yeh I was home alone last night so I just made some quick homemade dumplings for myself” and everyone thinks you’re a food queen!

Seriously, these where just delicious, here is how to make them.

Dough (makes about 24 dumplings):

– About 2 tablespoons of soft silken tofu (here the tofu is replacing the egg, so about the size of an egg)

– 2 cups of plain white flour

– 3/4 teaspoon of salt

– 1/3 to 1/2 cup of water

Filling:

– about 10 to 12 regular white mushrooms (but throwing a few shiitakes in there would be justbeautiful), minced finely

– about one cup of fresh spinach cut down a little more then roughly (if that makes any sense to you)

– 1 to 2 garlic cloves, crushed or minced

– 1 teaspoon of freshly grated ginger

– 1.5 teaspoon of sesame oil

– 1 tablespoon of soy sauce

Broth:

– 4 cups of your favorite vegan “chicken style” broth or vegetable broth

– about a 1/4 a cup of freshly minced green onions

 

To make the dough, put the silken tofu, 1/3 of the cup of water and the salt in a food processor and process until smooth. Add the flour and process again until a firm but elastic dough forms. If the dough falls apart when you hold it, add a little water and process again. Wrap your dough in plastic and leave it in the fridge for at least 30 minutes.

While your dough is resting, prepare the filling. In a nonstick pan, on medium heat, add the sesame oil and the mushrooms and cook until they have released all their water (about 10 minutes). Add the garlic, soy sauce and ginger and cook until fragrant (about 1 minute). Add the spinach and cook until soft and bright green (about 2 to 3 minutes). Remove from the heat.

While you are making the dumplings, bring the broth to a boil.

Take the dough and roll it on a flour surface until about 1 to 2mm thick. Cut the dough in 6 to 8 cm squares. To form the dumplings, drop about 1 tablespoon of the mushroom filing in each square and wet two adjacent sides of each square with some cold water. Fold the dough in two and press down the sides. You can either stop there or wet one side of the triangle and press together two sides to create a more ball shape dumpling (to explain it more clearly, brings the arms of the dumpling into a hug… that probably just makes sense to me).

Cook the dumplings in the broth for about 1 to 2 minutes. Serve with broth topped with green onions and sesame seeds. Only cook the dumplings you are gonna eat straight away, you can keep the extra ones for later in the fridge or freeze them.

Let me know what you think (especially since this is one of my own recipes)

Bon appétit

A

Homemade vegan pasta with wild mushroom tomato sauce

Wild mushroom spaguetti

 

This recipe is absolutely delicious, a real treat.

Making fresh vegan pasta is super easy. You simply replace the eggs with silken tofu as a protein source and there you go. I promise you, you’ll get amazing fresh pasta that is just as good as what you would get from an expensive italian restaurant. Don’t worry if you don’t like tofu, you can’t taste it at all.

Don’t have a pasta rolling machine? Don’t worry neither do we. A good old rolling pin and some elbow grease with do the trick. Once you’ve rolled the dough to the thickness of your liking, lightly cover it with flour and fold it as many time as you like and then cut it into strips.

The recipe calls for 1 pound of shiitake mushrooms. Now unless you grow your own, a pound of shiitake mushroom is pretty fricken expensive, so we used half regular white mushrooms and half shiitake and it was delicious.

Click here for the recipe, I hope you will enjoy this one, we certainly did.

xxx

A