Easy Three Bean Salad

 

Here's a perfect kick-off to summer recipe for you! It's healthy, filling, & delicious.

 For those of you with plenty of potluck picnics to attend, this is just the thing to bring. It can be eaten cold or at room temperature. No mayo or eggs to worry about spoiling in the heat.

It's also very easy to make & suits many allergies/dietary restrictions. It's vegan, gluten-free, nut-free, & dairy-free! What more could you want from a simple side dish? You can even make it a quick weeknight dinner by pairing it with a green salad and some hearty bread.

My mom made a lot of bean salad when I was growing up. She's the one who gave me this recipe, but I made a few tweaks. The main change was to take out the green beans. They aren't my favorite veggie, so while I do enjoy green beans in some ways (like grilled!), I don't like them in bean salad. However, if you are a green bean lover, feel free to add in about 1 cup of lightly steamed 1 inch pieces.



Easy Three Bean Salad
Serves 8-10

1.5 c cooked kidney beans (or 1 15 oz. can, rinsed & drained)
1.5 c cooked chickpeas (or 1 15 oz. can, rinsed & drained)
1.5 c frozen lima beans, thawed
1/2 of a yellow or white onion, minced finely
1/2 of a green bell pepper, diced finely
1/3 c sucanat or coconut sugar (or substitute with brown sugar)
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1 c apple cider vinegar

Mix together all three kinds of beans, onion, bell pepper, sucanat, salt, & pepper. Pour apple cider vinegar over mixture & stir until coated. Cover and refrigerate for at least 4 hours before serving to allow flavors to meld. Serve cold or at room temperature.

Note: This salad lasts quite awhile when covered & stored in the refrigerator. I like to make a batch to go with lunches & it's perfect for 2 people for at least a week.

Broccoli & Chickpea Stir-Fry

I know stirfry is pretty normal. It's quick, easy, & adaptable to what you have in the fridge. This particular version is a standard for us, & it's gluten free! While we do eat a lot of gluten free meals, by nature, it is a challenge to make sure that nothing has gluten in it. There are a lot of unsuspecting products (like soy sauce) that have wheat in them. I've been using Bragg Liquid Aminos for awhile now anyway, but when I was going through our cupboards, I found an old bottle of soy sauce that has gluten in it.

 I've been doing a gluten free diet experiment to see how my body reacts, if at all. So far, I don't notice much difference, but we will see when I re-introduce it. In case you're wondering, I'm doing this experiment for health reasons, as I hope to work on healing my thyroid.

One of the easiest dishes to prepare gluten free is a stirfry. They are usually served with rice anyway, so as long as none of the other ingredients have gluten in them, you're in the clear without even realizing its gluten free at all!

So as a quick, gluten free meal, we had some delicious stir-fry over the weekend! I'm in love with rice noodles. I love how they soak up the flavors from the sauce & are soft in texture, a great contrast to the crunch of the veggies. The chickpeas add a different texture, too, plus some staying power to the dish.

Bup likes a zillion noodles with his. :-)

I hope you'll try this! It's filling, nourishing, & most importantly, delicious!

Broccoli & Chickpea Stirfry over Rice Noodles

Serves 4

Gluten Free, Vegan option

1 onion, sliced

1 bell pepper, chopped

2 jalapeno peppers, seeded and minced

1 carrot, chopped into rounds

5 button mushrooms, sliced

4 cloves garlic, minced

1 head broccoli, cut into florets & stems peeled, sliced & chopped

1 1/2 c chickpeas (14 oz. can)

1/2 c Bragg Liquid Aminos (or soy sauce, gluten free if necessary)

2 T rice vinegar

1 T organic ketchup

1 T lime juice

1/2 tsp. sea salt

1/2 tsp. ground ginger

1 tsp. honey (or agave syrup for vegan option)

1 8 oz. package brown rice noodles (I used Annie Chun's Maifun Gluten Free Brown Rice Noodles)

Bring a large pot of water to a boil in preparation for cooking the rice noodles. While it comes to a boil, prepare stirfry as follows.

In a large non-stick pan or wok, cook onion until softened over medium heat (about 4 minutes). Add bell pepper, jalapenos, carrot, mushrooms, and broccoli stems. Allow to cook for about 5 minutes. While veggies are cooking, prepare sauce by whisking together Braggs, rice vinegar, ketchup, lime juice, salt, ginger, and honey. Pour sauce into the wok, then add broccoli florets and chickpeas. Stir to combine, then cook for 5 minutes or until broccoli is lightly steamed and mixture is heated through.

Prepare rice noodles according to package directions. Divide noodles into four bowls and top each with 1/4 of the stirfry. Serve immediately.

Asian Inspired Brown Rice Noodle Bowl

We had to make a quick dinner last Thursday. I get home from work at 5:15ish, & we needed to cook & eat in an hour before heading out again. I was originally going to make a pasta with tomato sauce (that I made & froze earlier), but I was in the mood for something different. This dish came together quickly, especially with the Bup helping chop veggies while I mixed the sauce.

We had a few moments of panic when the water wouldn't come to a boil. Somehow the flame went out on the burner, but it was still pumping gas out into the air! Luckily the Bup discovered what happened before we got gassed out. Even with the set-back, we still had time to do the dishes before leaving.

I love the many flavors of Asian cooking. There is such a variety of sauces & they all have their own unique differences that really bring something to a dish. As a vegetarian, it's always a joy to go to an Asian style restaurant because their foods rely heavily on whole grains & veggies. 

This dish had equal parts crunch & chew, plus some creamy bites due to the avocado. The sauce does have a kick to it from the chili garlic sauce, so if you are sensitive to heat, you may want to omit that. It would change the flavor a bit, but it would still be good. I hope you get the chance to make this. I know we'll be making it again. I can't wait!

 

Asian Inspired Brown Rice Noodle Bowl

Serves 4

 

8 oz. brown rice noodles

1 small red onion, thinly sliced

2 large or 4 small bell peppers, sliced

1 jalapeno, diced

3 oz. edamame (fresh or frozen)

1 carrot, shredded

1 avocado, diced

juice from 1 lime

1/4 c rice vinegar

1 T toasted sesame oil

3-4 T Bragg Liquid Aminos (or soy sauce)

1 T natural creamy peanut butter

2 cloves garlic, minced

1 tsp. chili garlic sauce (like this)

1/2 tsp. sea salt

2 tsp. honey

1-2 T water, if needed to thin
1/4 c peanuts

Start the heat under a large pot of water to begin to bring it to a boil. Saute the onion, bell peppers, jalapeno, carrot, & edamame over medium heat for about 6-7 minutes, or until the veggies soften. 

In a small bowl, gently toss the avocado with the fresh lime juice (this prevents browning). Set aside. Whisk all of the remaining ingredients together in a separate bowl.

Once the veggies and sauce are ready, cook the rice noodles according to package directions.*  Drain & combine noodles, veggies & sauce in a large serving bowl. Serve immediately. Top each serving with about 1 T of peanuts.

*Rice noodles take such a short time to cook that it's best to wait so that you can mix everything together as soon as they are done cooking.

Inspired by Grubarazzi's Avocado Rice Noodles

Mac 'n Cheeze Vegetable Casserole

On Saturday at market, they had broccoli on sale, 3 head for $5. So far, I've used 1 head; it was large enough for us to have steamed as part of our rice bowls on Saturday night, added to this casserole, & eated for lunch on Monday. I have 2 heads left. I think tonight we'll have broccoli soup. Maybe tomorrow night we can roast it. Good thing I love broccoli!

This dish is a lighter take on macaroni & cheese. While it is admittedly less creamy, you can always double the sauce recipe to get more of a traditional casserole. The flavors are delicious & it has the added benefit of being very healthy. We love this pumpkin cheeze sauce & I was so excited to have it for the first time this fall! I discovered it from Angela's blog last fall & we had it many times, but then we moved on from pumpkins & sort of forgot about it until now.

Even if you're skeptical of this, just try it. I think you'll love it! It tastes decadent, even though it's full of healthy ingredients. The pasta to vegetable ratio is perfect for me (about even). If you prefer more veggies or more pasta, just tweak it to your liking. It's easy to mix up this dish.

Enjoy!

Mac 'n Cheeze Vegetable Casserole

Sauce inspired by OhSheGlows.com

Serves 6

1 box whole wheat elbow macaroni

1 large onion, sliced

2 bell peppers, chopped

1 jalapeno pepper, minced

1 garlic clove, minced

1 small zucchini, chopped

1 small head of broccoli, chopped

1 T organic butter

1 1/2 c unsweetened original almond milk

1 T cornstarch

3/4 tsp. garlic powder

8 T nutritional yeast

2 tsp. Dijon mustard

1/2 tsp. dried ground mustard

1 1/2 cup canned pumpkin

1/2 tsp. salt

1/4 tsp. black pepper

1/4-1/2 c panko bread crumbs

Preheat oven to 350. Coat a 9"x13" baking pan with cooking spray. Prepare pasta as indicated on the box. While the water boils & the past cooks, prepare remaining ingredients.

In a large skillet over medium heat, cook onions until soft, about 4-5 minutes. Add peppers, jalapeno, & garlic. Cook for another 4 minutes, then add zucchini & broccoli. Cook just until tender.

In a medium saucepan, melt butter over medium heat. Add milk & cornstarch, whisking until smooth. Stir in garlic powder, nutritional yeast, Dijon mustard, dried ground mustard, and pumpkin. Combine, then add salt & pepper, adjusting to taste.

Once everything is ready, combine pasta, vegetables, and sauce. Stir until noodles are all coated with sauce. Pour into the prepared baking pan. Top with panko bread crumbs. Bake for 30-35 minutes or until heated through and the top is browned.

NOTE:

Alternately, you can skip the baking step and serve as a stove top mac n' cheeze. I like the baking step because the flavors have more time to meld & the top gets crunchy, but for a quicker meal, it's still tasty pre-baking!



Fall Veggie Chili

You probably don't need me to tell you that it's been pretty chilly lately. Fall is definitely here! I love the brisk air & it calls for warming foods.

We don't want to turn on the heat yet. In the early summer, we got new windows & we're testing them out to see how much better they retain the heat than our old ones. So far they are doing a great job! It's been about 63-67 in our house all week. Chilly, but right in the temps that kept the heat all last winter. I'm sure once it's consistantly below freezing outside that we will need to turn on the heat, but not yet!

In the meantime, I'm making more soups & using the oven. We've been roasting lots of veggies, plus making new treats like the Baked Polenta Fries, pictured with the chili. This was my first time making them, but it won't be the last! They're crispy on the outside, chewy on the inside, & full of cornbread-ish flavor. I think it will be fun to play around with the flavors a little - maybe add some herbs & spices to match the meal. These were perfect dippers for our chili!

The chili was warm, slightly spicy, & filling, just as chili should be. It's the perfect fall chili because it uses up the last bits of zucchini & tomatoes, but still has the flavors of a hearty winter chili.

Enjoy!

Fall Veggie Chili
Inspired by Ashley's Cocoa Chili
Serves 6-8

1 medium onion, chopped
1 bell pepper, chopped
2 small or 1 large stalk of celery, chopped
2 jalapenos, seeds removed, minced
5 cloves garlic, minced
8-10 small-medium tomatoes, chopped
6 c vegetable broth
2 T unsweetened cocoa powder
2 T chili powder
2 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
1 14oz can black beans (or 1 1/2 c cooked)
1 T tomato paste
2 small zucchini, sliced & quartered
1 small summer squash, sliced & quartered

In a large pot, cook onions over low heat until slightly softened, about 5 minutes. Add peppers, celery, and jalapenos, increasing heat to medium. Cook for another 5 minutes, then add garlic. Cook for 1 minute or until fragrant, then add tomatoes and vegetable broth. Stir in cocoa powder, chili powder, cumin, oregano, salt & pepper. Bring to a boil, then reduce to a simmer. Add beans and tomato paste & cook for 20-30 minutes, stirring occasionally. Add zucchini and summer squash, cooking until soft, about another 20-30 minutes. The longer it cooks, the thicker it will get. Once it is the consistancy you like, ladle it into bowls and serve.

Cheezy Jalapeno Hummus

It's been awhile since I posted a hummus recipe! That's strange, because I make hummus just about every weekend. We love it. Since we eat at least 1 batch per week, it's a huge cost savings to make it at home. Tahini is the most expensive ingredient, & we've been having flavored hummus that doesn't require it. Perfect for keeping costs low!

We've been in a rut lately, but this weekend I decided to try something new. We have a vegetable drawer that is 1/3 full of jalapenos, so I need to start using them in everything I make! In the past, we've had a cheddar jalapeno hummus, so I did a twist on that to make a vegan version. 

It has a nice kick, but nothing too overwhelming. Our favorite dippers are spelt pretzels & carrot sticks, but crackers & blue tortilla chips are delicious, too.

Hummus often gets a bad rap as being high calorie, or high fat, but if you make it yourself, you can limit both. This recipe, divided into 8 servings, has about 100 calories per serving (about 1/4 cup). Compared to a serving of commercially prepared hummus, with 70 calories for 2 tablespoons (or 140 calories per 1/4 cup), it's much lighter. It's a win-win: save money, save calories/fat!

Enjoy!

Cheezy Jalapeno Hummus

Inspired by Eat Live Run

Serves 8

1 - 14.5-oz can chickpeas, drained & rinsed (1.5 cups cooked chickpeas)
1 jalapeno pepper, halved & seeds removed
3 T nutritional yeast
2 T extra virgin olive oil
1 tsp. salt
1/2 tsp. ground cumin
3/4 tsp. garlic powder
1/4 tsp. black pepper
1-2 T warm water, as needed

Place all ingredients except for water into a food processor. Process until combined. If mixture is dry, add water, 1 tablespoon at a time, combining until smooth. Store in a airtight container in the refrigerator for up to a week.

Hummus, previously:
Basil Lime White Bean Hummus
Sun-Dried Tomato Hummus

Eggplant Chickpea Dip

We have tons of eggplant! In the spring, we planted half a dozen seeds, figuring that we'd get maybe 2 plants if we were lucky. Instead, we have 4 very hearty plants, all of which are producing multiple eggplants.

They're gorgeous - shiny purple veggies hanging amidst light green leaves, mixed in with the lavender flowers.

We do like eggplant a lot & have used it for sandwiches, lasagna, cheezy layers, & chips, but never for a dip. One of my friends sent me a link for an eggplant dip she'd tried, & I was inspired to make a dip. What a great way to use up 2 eggplants at once! If you aren't swamped with eggplant, you could easily halve the recipe.

Because I used a green bell pepper & did not peel the eggplant, the dip turned out a funny shade of gray-green. Don't let that scare you off! It tastes creamy & delicious, with a hit of garlic & a kick of heat.

Eggplant Chickpea Dip

Adapted from Whole Foods

Makes about 3 cups

2 large eggplants (about 1 pound each)

1 1/2 c cooked chickpeas (or 1 can, drained and rinsed)

1/4 c dried parsley

1 small bell pepper, seeded & roasted

1 jalapeno, seeded & roasted

2 T lemon juice

3 cloves garlic

1 tsp salt
1/4 tsp black pepper

2-3 T nutritional yeast

Preheat oven to 450°F. Remove stems from eggplants & slice in half lengthwise. Place halves cut-side down on a baking sheet. Bake until soft, about 40 minutes. At the same time, place bell pepper & jalapeno on a small baking sheet & roast for about 30 minutes or until soft. Once roasted, allow eggplant & peppers to cool slightly before blending.

In a Vitamix or the bowl of a food processor, place all ingredients. Process until smooth. Transfer to a serving bowl & serve warm. This dip can be stored in an airtight container in the refrigerator for about a week. It is best served warm, so if storing, it will need to be reheated.

Note: The original recipe suggested removing the eggplant skin before processing. I kept it on for the added nutrients, however this could cause bitterness. Try a bite of the roasted eggplant to determine how it will taste before proceeding. You may also be able to leave half of the skin on & remove half for a good combination.



Curried Quinoa Stuffed Peppers

We had a crazy long/busy weekend! I'll have some pictures & stories of our shower renovation up soon. My original plan was to have grilled pizza on Saturday night, but when we realized how long it was going to take to finish the shower, we decided not to take the time.

Sunday night came along, and we still needed every minute we could get, so I changed plans & made these stuffed peppers. They were very easy - only about 30 minutes hands-on time. The curry flavors went very well with the quinoa & pepper, & even provided a subtle heat to the dish. These peppers are packed with healthy protein (from the quinoa) & veggies, not to mention all of the flavor!

You can see that they look a little charred. I like my peppers a little crispy, & the pieces of swiss chard that were on top turned black. If you would prefer yours to be slightly less done, just bake for less time. The filling is pre-cooked, so as long as they are heated through, the baking time is adjustable. Just note that the less time you bake them for, the less cooked the pepper will be.

Curried Quinoa Stuffed Peppers

Serves 4-6

1 c quinoa

1 1/2 c unsweetened almond milk

1/2 c water

4-6 bell peppers, depending on their size

1 tsp. coconut oil

1 medium onion, diced

3 cloves garlic, minced

3 tomatoes (or about 1 1/2 cup), chopped (or a 14 oz. can of diced)

1/3 c peanut sauce

1 T red curry paste

3 T nutritional yeast

3 T curry powder

1 tsp. cumin

1/2 tsp. salt

2 c swiss chard, chopped (or substitute spinach)

In a medium saucepan, combine quinoa, almond milk, &water. Bring to a boil, then cover & simmer for 15 minutes.

Core peppers by cutting a wide circle around the stem. Pull out all seeds, leaving hollow peppers. Cut the stem out of the lids & chop the remaining pieces. Spray a 9"x9" pan with cooking spray & place hollowed peppers in it, upright. Preheat oven to 350.

Heat coconut oil in a large skillet (I used a cast-iron pan) over medium heat. Add onions & pepper pieces. Cook for 5 minutes or until softened. Add garlic & cook 1 minute. Add tomatoes, peanut sauce, red curry paste, nutritional yeast & spices. Stir to combine, then add cooked quinoa. Once mixture is heated through, removed from heat & stir in swiss chard.

Spoon mixture into hollowed peppers, dividing evenly.* Bake for 40-45 minutes.

*I started out with 4 peppers & when I started adding the filling, I realized I had enough for a 5th. If your peppers are smaller, you may have enough to fill 6.

Veggie Summer Rolls

Ever since we went to a local Vietnamese restaurant & I ordered some fabulous tofu summer rolls, I've been dying to make my own. There are many variations & the more I looked, the more intimidating it became. Most recipes involve a lot of steps, & the more cooked ingredients that go into the rolls, the longer the process becomes. I weeded through many recipes & figured in our taste buds before deciding on these ingredients. A lot of the recipes include rice noodles, but I'll admit that I just don't have the patience to bother with that mess!

We're growing what we thought were 2 kinds of mint in our garden. We started one from a bunch of chocolate mint from the market, & the other from a sprig of "mint" from the Vietnamese restaurant. We used a combination of the two in these rolls, & as you can see in the above picture, it's hard to really tell the difference. While we were eating, we could definitely taste a difference. As we were talking, I mentioned Thai basil & how it was in a lot of the recipes I found. When I googled it, we discovered that Thai basil is actually very similar to mint. It's recommended that if you do not have or can't find Thai basil, to substitute mint, not sweet Italian basil. Very interesting!

I'm excited that we're growing Thai basil & I can't wait to use it more now that I know what it is!

Don't let these intimidate you! From start to finish, you can have them done in just over an hour. We worked together to roll them, so if you have a friend/spouse to help, you can have a rolling party!

If anyone was wondering (like I did!), the main difference between summer rolls & spring rolls is that spring rolls are usually fried. I like the freshness (& healthiness) of summer rolls. I've tried spring rolls in restaurants & the flavor of the veggies doesn't come through as well.

I'm sure you could dip these in a sweet chili sauce, duck sauce, soy sauce, or many other things, but I'm partial to peanut sauce. I like it so much that I can remember my first taste!

I learned to like Asian while visiting my aunt in Oregon. I ordered plain broccoli & rice, no sauce, but the lady in the Thai restaurant told me she was putting on the sauce because I would like it. There was no arguing with her, & after I tasted it, I realized she was right! After that visit, we always went to that restaurant until one year when it closed. We tried a new place & that was where I had my first peanut sauce. I remember keeping the little bowl & using a spoon to eat the leftovers.

All that to say that making the sauce is definitely worth the extra step! Enjoy!

Veggie Summer Rolls
Inspired by OhSheGlows.com
Serves 2 as main dish or 4-6 as appetizer

10 Spring Roll Wrappers
1 block extra-firm tofu
1 large red bell pepper, julienned
3 medium carrots, grated
1/2 of a red onion, sliced
1/4 of a small cabbage, julienned
10 mint or Thai basil leaves (do not substitute regular basil!)
1 batch Mama Pea's Peanut Mmmm Sauce or other favorite sauce

Slice tofu into 8 pieces & press for at least 20 minutes. While the tofu is pressing, chop the veggies & make the peanut sauce. Place tofu on a baking sheet in a single layer & broil for 5 minutes or until lightly browned. Flip tofu & broil again for 5 minutes to brown the other side. Remove from tray, allow to cool slightly, & cut each piece into 4 long slices. Fill a large bowl with hot water (from the tap is fine). Lay out a clean dish towel. Submerge a spring roll wrapper into the hot water until soft. Carefully lay the wrapper on the dish towel & smooth out any folds or creases. Assemble ingredients in the center of the wrapper (I layed down a mint leaf, then 3 pieces of tofu, 2 red pepper sticks, some cabbage, & sprinkled onions & carrots on top). Fold in the sides of the wrapper. Fold down the top, then roll tightly. Set on a plate & repeat process with remaining wrappers. Serve immediately!

Black Bean & Cucumber Salsa Dip

When I eat dip, I like to use a small/broken chip (or other dipper) & pile it with a lot of dip. The Bup is the opposite; he likes to use a full chip & put a little dip on it. Except with this dip. He was using a spoon to pile it onto his chips!

We both loved this. It's healthy & perfect for summer weather. The cool cucumbers take some of the edge off the spice from the salsa & jalapeno. The beans provide protein & some substance to the dip. We paired this with lots of watermelon for a light lunch.

I do have to tell you about these chips. We stock up when we go to Trader Joe's because they are amazing. They're the Veggie & Flax Seed Tortilla Chips. I can't decide which color I like best, but I think it's the green. The flavors aren't that much different, & maybe it's all mental, but they are really made from different veggies, so who knows. Either way, they're delicious.

Any chips would go well with this dip. I think it would also be good on some toasted baguette rounds, as a black bean bruschetta.

Enjoy!

Black Bean & Cucumber Salsa Dip
Serves 4-6

1 1/2 c cooked black beans (or 1 can, drained & rinsed)
1 jalapeno, seeds removed, diced
1 small yellow onion, diced
1/2 small cucumber, diced
2/3 c salsa*
1 tsp. lime juice
1/4 tsp. garlic powder
1/4 tsp. sea salt

Combine all ingredients & mix well. Chill for about 30 minutes before eating to allow flavors to meld. Serve with tortilla chips!

*I used Trader Joe's Double Roasted Salsa, but any kind will do. Use your favorite! You can also choose how hot you'd like your dip to be by the heat of the salsa. I thought the mild salsa with the jalapeno was just spicy enough, but you may prefer more kick!

Creamy Shells with Arugula, Peppers, Snow Peas, & Edamame

Some nights, I raid the fridge & throw together a dinner based on what's in there. Monday night was one of those nights. Usually, I don't bother with recording the recipe & sharing it with you, but we really liked this. It was creamy & filling while still being light, & it's full of veggies.

If you're ever interested in trying to eat vegan, but you just can't imagine going without your cream, this is for you. The sauce is creamy & cheesy, similar to an alfredo, but without all of the cholesterol & animal fats. Instead, it has a nice dose of Vitamin B12 (from the nutritional yeast), healthy fats (from the avocado), & calcium (from the almond milk).

It's the perfect summer pasta dish because you get the creamy texture without all of the weight. The fresh veggies provide crunch & nutrients. The edamame provides protein. I will warn you - I didn't de-stem our arugula quite enough & it was very bitter. Next time, I'll be more careful!

Creamy Shells with Arugula, Peppers, Snow Peas, & Edamame

Serves 6

1/2 yellow onion, chopped

1 lg. bell pepper, chopped (any color)

1/2 c edamame, shelled

1 c snow peas, cut in half

1/4 c dry white wine

3 c fresh arugula, chopped, thick stems removed

14 oz. whole wheat small shells

Sauce:

1 avocado

1/4 c lemon juice

1 c unsweetened original almond milk

1/4-1/2 tsp. garlic powder (to taste)

6 T nutritional yeast

2 tsp. Dijon mustard

1/4 tsp. sea salt

1/4 tsp. black pepper

In a large, nonstick skillet, cook onion and pepper until they start to soften and brown, about 4-5 minutes. Add edamame, snow peas, and wine. Cook briefly to reduce liquid and heat through, then add arugula. Turn off the heat while you prepare the sauce.

While the veggies are cooking, prepare pasta according to package directions.

Using a blender, combine all sauce ingredients and blend until smooth. Add sauce to skillet with veggie mixture and combine. Cook over medium heat until sauce is hot, but not boiling. Drain pasta and add to sauce and veggies. Stir to combine. Serve hot.

Leftovers can be stored in an airtight container for 2-3 days in the refrigerator.

Creamy Tomato Vodka Pasta

I've been waiting a long time to have creamy pasta without it being laden with heavy cream or other fatty ingredients. I tried a few versions, our favorite being the Pumpkin Cheeze Sauce that I used for my Cheezy Eggplant Bake. That sauce is delicious, & perfect for anything cheesy, but doesn't help me with my dilemna.

For soups, it's easy to use potatoes to add a creamy thickness. For sauces, however, potatoes just don't seem quite right. I have used ricotta cheese at times, or a bit of cream cheese, but neither really get rid of the heavy dairy that I'd like to avoid. (If I'm having heavy, creamy dairy, I'd like it to be ice cream. Nothing else is worth it!)

When I came across a post on the Edible Perspective for creamy marinara sauce, I knew I'd found my solution! Since one of my favorite creamy sauces is Vodka Sauce, I decided to combine some recipes & work up a new sauce of my own. The result is full of flavor, creamy, & perfect for satisfying our tastebuds. No one will ever guess that you're serving them tofu, but they'll be healthier for it. Tofu adds protein to an otherwise carb rich meal, making it more balanced. Added bonus: you'll stay full longer!

I have a feeling this is going to be a new go-to meal. It doesn't take nearly as long as the lengthy directions imply. The hardest part is chopping up a few veggies!

I hope you try this & enjoy it. Let me know what you think!

Creamy Tomato Vodka Pasta
Inspired by Creamy Marinara Sauce & Vodka Cream Pasta
Serves 4-6

1 onion, chopped

1 jalapeno

4 baby bella mushrooms (optional)

3 cloves garlic, minced

1 cup vodka

5 oz. firm tofu*

14 oz. can of tomatoes

8 oz. pasta sauce

3 T nutritional yeast (or sub. parmesan cheese)

1 tsp. dried basil

pinch crushed red pepper

salt & black pepper, to taste

1 c chopped kale

16 oz. (1 lb.) shaped pasta (penne, rigatoni, etc. - I used chiocciole)

Heat a large non-stick skillet over medium heat. Add onion & jalapeno. Saute for 3-5 minutes until the onions begin to sweat. Add mushrooms (if using) & garlic; cook until fragrant. Pour in vodka & bring to a simmer. Cook to reduce vodka by about half. 

In the meantime, bring a large pot of water to a boil. Cook pasta according to package directions.

Using a blender, combine tofu, tomatoes, pasta sauce, nutritional yeast, & basil. Blend until creamy & smooth. Pour mixture into skillet with the vodka & veggies. Season with crushed red pepper, salt, & black pepper to taste. Allow sauce to cook until warm throughout.

Once pasta is done, drain completely & combine with sauce. Serve hot!

*If you have tofu leftover, which you surely will since I haven't found 5 oz. packages anywhere, the best thing to do with it is make dessert! Since you'll need to scale down the ingredients for the amount of tofu you have remaining, I'd recommend using a smaller dish instead of a pie plate. I used small custard cups so that we had single servings ready to grab!

Spinach Dip Filled Ravioli

A lot of my dinner inspiration comes from an increasingly large Excel spreadsheet full of recipes I think look good. Anytime I'm on the web & find something that looks like we'd enjoy it, I add it to the list. I'm picky about recipes, but the list still keeps growing. It's almost embarrassing...but it's handy for dinner ideas!

From there, I decide what I'm hungry for, what ingredients we have on hand, & how much time/energy I have. I'm fortunate, because the Bup isn't picky. He's fully supportive of my quest to conquer my recipe list. So far, 258 tried, 338 to go! And now I wish I hadn't looked that up. Yikes!

This recipe is a combination of two ideas, plus a few variations. It's very rare that I make a recipe exactly like it is. I always feel like I have to make a change: healthify this, add extra that, substitute this because we don't have that, etc.

My Italian grandma always makes homemade raviolis for Easter, from scratch for the dough & the filling. Mom & I made them one year & it was a lot of fun...and a lot of work. I'm sure Grandma would be in shock over this, but I used Joy's idea to make ravioli using wonton wraps. I figured that since I'm using a non-traditional filling, maybe that makes it ok not to make my own dough?

So cute!

The wonton wraps were surprisingly simple to work with. They sealed easily with just a tiny bit of water & I didn't have any problems with them sticking together or tearing. It was a little time-consuming, but not anything near what making my own dough & cutting it would have been.

The end result was delicious. My first bite reminded me of America, Italy & China all at once. The wonton wraps made for a thin, lighter texture than traditional raviolis. Paired with a tossed salad & a glass of wine, it made a perfect Valentine's dinner.

Spinach Dip Filled Ravioli
Adapted from Whole Foods
Inspired by Joy the Baker
Yield: about 4 dozen

1 (12 oz.) package prepared wonton wrappers

2 jalapeño peppers, chopped & seeds removed

1 small yellow onion, chopped
3 cloves garlic, chopped
3/4 c unsweetened almond milk
1/4 c lemon juice
1/3 c nutritional yeast
3 c (2 15 oz. cans) Great Northern beans (or other white beans)
1 avocado
1/2 tsp salt
1/2 tsp black pepper
1 (16 oz.) package frozen chopped spinach, squeezed to remove excess liquid

To make the filling:

In a large dry skillet, cook the peppers, onion, & garlic over medium heat until browned & softened, about 8 to 10 minutes. Add almond milk, scrape up any browned bits, & simmer for 2 minutes.  Measure lemon juice, nutritional yeast, beans, avocado, salt & black pepper into a food processor or high-speed blender. Add the pepper & onion mixture & purée until smooth. If mixture is too thick to process, add 2 T more milk at a time. Stir in the spinach. Taste & season with more salt & pepper as desired.
NOTE: There will be leftover filling, which you can use as a dip for chips & veggies or as a spread. If you prefer to not have leftovers, the recipe can easily be halved.

To assemble the ravioli:

Gather the wonton wrappers, a bowl of filling, a spoon, a small bowl of water, a towel & a platter or piece of wax paper to lay the raviolis on.

Place a wonton wrapper in front of you so that it looks like a diamond.  Place a generous teaspoon of filling on the bottom half of the diamond. (After the first few, you'll get a feel for the exact amount that will fill the wrap but not ooze out the sides.) Dip your finger in water & run your wet finger along the bottom edges of the diamond.  Fold the top half of the diamond over the filling dollop.   Press the triangle edges together, making sure there are no air pockets.  Grab the two farthest points & bring them together in the center.  Use a drop of water to seal the two points together. Lay ravioli in a single layer on platter or wax paper.  Repeat until wonton wrappers are all filled.

In the meantime, heat a large pot of water to boiling. Add raviolis. Stir gently one time & allow to boil for 2-3 minutes. Drain & serve tossed in your favorite tomato sauce or pesto.

Make ahead:

Ravioli can be frozen by placing it in the freezer, in a single layer, until frozen.  Once frozen, seal in a plastic bag & freeze until ready to use.  Frozen raviolis can be cooked straight from the freezer, just increase the cooking time to 7-9 minutes. 

Pepper-only Pizza

We did fall pizza night in style.

Pumpkin ale? Check! Leaf plates? Check! Linens leaf napkins? Check!

I pulled our frostbiten pepper plants last weekend & in the process got 3 baskets of bell peppers. Yikes! That meant we'd get to put lots of peppers on our pizza. Hence, "pepper-only" pizza. Get it? We like dumb vegetarian jokes, okay??

It's Saturday, you should have pizza. You've have a long week. It'll feel like an indulgence but you'll pack in the veggies, too.

First, I made Alex's Ultimate Pizza Crust. If you like thin & crispy crusts, this is for you!

Once you have the crust, you can top it any way you like, but here's what we did:

Spread a layer of bbq sauce on one & minced garlic, olive oil & tomatoes on the other.

Then throw on lots of chopped onions!

Top it with LOTS of peppers, any color you like.

Add a generous sprinkle each of Italian seasoning, garlic powder, & basil for extra flavor.

Toss on several handfuls of swiss chard for some extra greens.

Bake at 400*F for 15 minutes.

Add a sprinkle of mozzerella cheese, but not a super thick layer. Let the veggies shine!

Bake another 7-9 minutes until slightly browned.

Slice & enjoy with linen napkins & beer.

Classy.