This recipe can be found on www.marthastewart.com. It was originally published in Everyday Food, April 2008. I love that it's simple and really healthful!
Prep: 10 minutes
Total: 25 minutes
Ingredients
Serves 4
12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 tablespoons butter (or olive oil for a vegan option)
1 pound baby arugula (or a mixture of arugula and baby spinach)
1 can (15 ounces) cannellini beans, rinsed and drained
1/3 cup walnut pieces, toasted
Directions
Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Alternatively, you can add milk or almond or rice milk for a creamier texture. Garnish with toasted walnuts.
Showing posts with label Vegan Recipes. Show all posts
Showing posts with label Vegan Recipes. Show all posts
Wednesday, April 29, 2009
Monday, April 27, 2009
Roasted Tofu and Broccoli, served with Jasmine Scented Rice
This is one of Joe's favourite dinners and I love making it 'cause I know that dinner time will go really smoothly. There's no coaxing, bribing, yelling, etc. for him to finish his dinner. And it's soooo healthy for him!!
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
Tuesday, April 7, 2009
Curried Chickpeas served with Basmati Rice
INGREDIENTS
Serves 4
3 carrots, cut up into bite size pieces
2 medium yams, cut up into 1/2" cubes
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
Serves 4
3 carrots, cut up into bite size pieces
2 medium yams, cut up into 1/2" cubes
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
Tuesday, March 24, 2009
Linguine with Spring Vegetables
This recipe comes from Martha Stewart's website. Since it's Spring, I'm looking for dinner options that are lighter. I can't wait for all of us to see how this turns out. Happy Eating!
Prep: 20 minutesTotal: 20 minutes
Ingredients
Serves 4
Coarse salt and ground pepper
3/4 pound linguine
1/2 1b asparagus (tough ends removed), cut into 1-inch lengths
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved
2 garlic cloves, minced
1/2 cup heavy cream (or non-dairy alternative or optional)
1 tablespoon butter, cut into pieces (or olive oil)
2 tablespoons fresh tarragon leaves
Directions
In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
Prep: 20 minutesTotal: 20 minutes
Ingredients
Serves 4
Coarse salt and ground pepper
3/4 pound linguine
1/2 1b asparagus (tough ends removed), cut into 1-inch lengths
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved
2 garlic cloves, minced
1/2 cup heavy cream (or non-dairy alternative or optional)
1 tablespoon butter, cut into pieces (or olive oil)
2 tablespoons fresh tarragon leaves
Directions
In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
Monday, March 23, 2009
Tomato Lentil Pasta
Tonight's dinner is a vegan recipe from Canadian Living, Special Issue Winter 2009. It's a super easy dinner to prepare and it is very, very tasty! Have a great Monday and have a great dinner!!
Makes 4 cups
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
2 tbsp extra-virgin olive oil
1 onion, diced
1 carrot, diced
1 rib celery, diced
3 cloves garlic, minced
2 bay leaves
¾ tsp salt
¼ tsp pepper
¼ tsp dried thyme
¾ cup dried green lentils
1 can diced tomatoes
¼ cup dry red wine or water
2 tbsp chopped celery leaves and/or fresh parsley
Directions
In large shallow Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, bay leaves, salt, pepper and thyme, stirring occasionally, until vegetables are softened, about 8 minutes.
Stir in lentils, tomatoes, wine and 1 ½ cups (375 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened and lentils are tender, about 35 minutes. Discard bay leaves. Stir in celery and/or parsley leaves.
Cook desired pasta, something hearty like Rotini or Rigatoni. For the kids, try Elbow or Small Shell Pasta
Tip: Meat eaters may want to sauté 1 pz (30g) pancetta, diced, with the vegetables for extra flavour.
Tuesday, March 3, 2009
Roasted Tofu and Broccoli, served with Jasmine Scented Rice
This is one of Joe's favourite dinners and I love making it 'cause I know that dinner time will go really smoothly. There's no coaxing, bribing, yelling, etc. for him to finish his dinner. And it's soooo healthy for him!!
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
Thursday, February 19, 2009
Curried Chickpeas served with Basmati Rice
I have been making this dish since I was in university. Funny, I was on allrecipes.com and found a hauntingly similar recipe to mine and have taken the best of both and voila, here it is.
I cook the rice with cardamom pods just for added flavour . . . very aromatic.
Please keep in mind that I make adjustments to each family's orders according to their dietary needs. Enjoy!
INGREDIENTS
Serves 4
2 medium potatoes, cubed
2 carrots
1 medium yam
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
I cook the rice with cardamom pods just for added flavour . . . very aromatic.
Please keep in mind that I make adjustments to each family's orders according to their dietary needs. Enjoy!
INGREDIENTS
Serves 4
2 medium potatoes, cubed
2 carrots
1 medium yam
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
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