Creamy Avocado Pasta

Well folks, I did it.  I found something that both the kids and we would like without having to change it.  I do believe this was the first meal that we've eaten together where I didn't have to make 2 different versions!  It only took 4 years.....  When it comes to pasta, Lorelai is a bit of a purist: noodles with olive oil and garlic.  No sauce, no basil, no pepper, nothing.  So anytime I make pasta I usually leave some plain noodles aside for her.  Enter the cure for the plain noodle blues - creamy avocado sauce!!  This one was simple, nutritious, and delicious.  I wish I had taken pictures of the kids when they were done.  Scarlett was holding the plate and licking it clean while Lorelai was taking handfuls of the noodles and shoveling them in the face.  No joke.  Hey, at least they ate!

2 avocados

juice of a lemon (I used somewhere between a lemon and a half because Lorelai kept drinking the juice :o) )

1 clove of garlic, grated or about 1/2 t garlic powder

1/4 c olive oil 

salt and pepper to taste

pasta of your choice (mine was linguine) 

Cook pasta to package directions.  While the pasta cooks, mash together the avocados, lemon juice, garlic, salt and pepper until you get a smooth consistency.  You can use a food processor if you want, but I just used a fork and a spoon.  Once the pasta is done, save a cup or so of the cooking liquid.  Add the olive oil to the sauce and as much pasta liquid as you need until it looks good to you.  I probably added about half a cup.  Toss your noodles around in the sauce and your done!

I served this with some fried artichoke hearts which the girls loved as well. Tonight was a total score for mom!!! 

The Crockpot is our Friend

It's taken me quite a while to get to the point where I can say that I love the crockpot.  I always saw it as only useful for cooking meats.  I hear of people cooking pot roasts, or pulled pork, or chicken.  I couldn't think of anything that I would enjoy being able to be made in a crockpot, so I very rarely used it.  Also, I couldn't see myself getting up in the morning to prep things for dinner that night, especially since I'm more of a "think on the fly" kind of person.  I never know what I want to eat for dinner until about half an hour before I'm starving.  So the idea of getting up with the birds and making dinner seemed ridiculous.  However, I have a dear friend who is absolutely head over heels in l.o.v.e. with her crockpot.  And even though she isn't veg, she would tell me time and time again to give my crockpot another chance.  It's not that I hated it, I actually wanted to love it.  So I listened to my friend and went back to the crockpot with an opened mind.  I started Google-ing  vegan crockpot ideas, and I think I found the mother load.  This is another one from Peas and Thank you and it couldn't be simpler or tastier.  The first time I made this, I realized that if I was going to give this crockpot thing my all I needed an upgrade.  This simply would not do.  

It's filled to the brim and I haven't even put everything in it yet!  So look what I got today.......

AHHHHH!!!!!

Guess who's excited?  ME!  And I could think of nothing better to initiate it with than this recipe.  

1 onion, chopped

1 sweet potato, cubed

1 bunch kale, chopped

1 can garbanzo beans, drained and rinsed

1 can fire roasted tomatoes

1 can lite coconut milk

2 1/2 cups vegetable stock

1 t cinnamon (I used a little less than this)

1 t curry powder

1/2 t cumin

1/2 t chili powder

1/4 t nutmeg

salt and pepper to taste

Dump everything in the crockpot except for the kale.  Put the lid and and set it to low for 6 hours.  Add the kale, and continue leave it until the kale is tender, about 20-30 minutes.

Look at how much more room I have! 

 That's it, folks.  You can eat it as is or I like to put it over rice to sock up all that yummy juice.   

 Note: If you haven't embraced the crockpot but still want to try this dish, you can cook it in a stock pot/soup pot.  Just saute the potato and onion until tender, add the rest of the ingredients, cover and cook for about 30 minutes. 

Happy slow cooking!!

Green Smoothie Time!

Yesterday was my Granny's birthday.  To celebrate, our family took her to her favorite restaurant - Cracker Barrel.  As you may remember, we grew up in the South so she loves that old fashion southern cooking.  And while I appreciate my roots, that type of food is not quite my cup of sweet tea.  :o)  Sadly, the only thing on the menu that was vegan, or even vegetarian, was a tossed salad that consisted of iceberg lettuce and tomatoes.  Even the vegetables were cooked in, as they called it, "meat seasonings".  A.K.A., lard.  With just this salad, I was a bit hungry when we got home!  But on the bright side, it was a great opportunity to make a yummy, green, protein packed smoothie!  I originally found this recipe at Peas and Thank You.  I absolutely love this site, so I highly suggest it. 

Don't mind the popcorn kernels in the background :o)

This smoothie is a complete meal - it has a green, a grain, and tons of protein.  Oh, and it tastes awesome.  What more could you want?

2 cups spinach

1 cup almond milk

1/2 cup silken (soft) tofu (you can sub yogurt here if you'd like, but give the tofu a try.  I promise it does not change the taste!)

1/4 cup oats

1 scoop vanilla protein powder (I used hemp protein, but I absolutely hate it in anything other than smoothies or baked goods.  I'm in the market for a better, vegan, protein powder so if you know of one let me know!)

1 T almond butter (you can definitely sub peanut butter here)

1 t vanilla 

sweetener of choice - mine was agave nectar, and I used a teaspoon or so

about 10 ice cubes

Blend and enjoy!!

Yes that is an Ohio State garden gnome...don't ask!

The consistency might be a little thin to be a smoothie; it's more between a smoothie and a juice. Whatever it is, I love it.  And I'm pretty sure it's a better option than vegetables cooked in lard.  :o)

Veggies gone Indian

We love all types of food and all kinds of flavors, but our favorite seems to be Indian.  There's something about the warmth that I get from a big bowl of curry that just makes me smile.  It's also a great way to use up whatever veggies are lying around.  And guess who had some of those??  ME!  

I have a general spice blend that I use most of the time: cumin, coriander, ginger, and garam masala.  I usually use equal amounts of each, but you can play around with that.  And if you haven't used garam masala before, I highly suggest you pick some up next time you're at the store.  Or, if you're feeling adventurous, here's an easy recipe to make this wonderful blend at home.

As I said before, Indian dishes are a great way to use up veggies, so feel free to play around here.  

1 bell pepper

1 onion

2 carrots

1 bunch of okra

1 can (14.5 oz) whole tomates pureed in the food processor (to me, this gets the perfect consistency and I can control how smooth/chunky the sauce is)

1/2 can or so of coconut milk

1 1/2 t cumin

1 1/2 t garam masala

1 t coriander

1 t ginger (ground)

1 t chili powder

1/4-1/2 t cayenne pepper

salt to taste

Saute all veggies except okra in a pan with a little oil of choice.  When they start to get tender, add your okra and spices.  Stir frequently to prevent sticking work and add a little more oil or water if necessary.  NOTE: yes, I realize that okra will be sticky, but the quicker you are with it the better.  And it will lose that slimy consistency as it cooks, so don't worry.  I've found that the more often I stir the less slimy the okra becomes.  Cook for about 15-20 minutes, until the veggies are tender.  Add tomatoes and milk and let it gently bubble away.  Adjust your seasonings, and serve over saffron basmati rice and a side of naan.

Action shot!!

gently bubbling away

The beginning of saffron rice, recipe soon to come

Yes, please!!!!