Vegan Black Bean Chili

You can find a lot of recipes for vegan black bean chili. This is my version. It's my "go-to" meal when I want something fast and delicious. Recently I've updated it by eliminating the use of the food processor, adding olive oil and fire roasted tomatoes. It's easier and better tasting. You can play with the heat by adding jalapeno peppers just before serving.


Black Bean Chili

4 (15.5 oz.) cans of black beans, rinsed and drained
2 C. water
1 cube of vegan bouillon (I use the Rapunzel brand)
2 T olive oil
1 small onion, chopped (at least 1 cup)
2 stalks celery, chopped
½ red pepper, chopped
3 cloves garlic, minced
1 can (14.5 oz.) fire roasted diced tomatoes
1 1/2 t. cumin
1 1/2 t. chili powder
1 t. dried oregano leaves
1/2 t. sea salt

Garnish
Scallions, sliced
Jalapeno pepper, sliced
Avocado, chopped

Pour olive oil into a soup pot and add the onion, celery, red pepper and garlic. Cook the vegetables over low heat for about 5 minutes, or until tender, stirring often. Add the fire roasted tomatoes with its juices, 2 cans of the rinsed and drained beans, water, bouillon cube and spices. With a potato masher, mash the beans breaking them up to help thicken the broth. Add the remaining black beans and bring to a boil, lower heat and simmer for 15 minutes. Serve garnished with scallions, peppers and avocado.

Eat Your Greens!

This is a wonderful combination of greens, beans and rice, and there are a couple of ingredients that you can easily sub out for others if needed. The most unusual ingredient in this recipe is black garlic. I found it at Whole Foods. Before cooking, I researched and learned that it is fermented garlic. It's often found in Asian cuisine and it's rich in antioxidants! It's made by fermenting whole bulbs of garlic at high temperatures resulting in a deep black color with a slightly sweet taste similar to that of balsamic vinegar. If you already have this tasty garlic in your house, lucky you! If not, it won't be hard to find. There are on-line sources if it's not in your nearby health food store.

Eat Your Greens
Serves 4 as a Side Dish

1 C cooked rice
1 - 2 T Fustini's Extra Virgin Garlic Olive Oil
1 leek, white part only, diced
1 large leaf of red chard, vein removed and chopped
1 clove of black garlic
10 leaves of dandelion, chopped
1 C spinach
1/2 C maitake mushrooms, chopped
2 sprigs of thyme, leaves only
1/2 C cannellini beans
1/4 C kalamata olives
sliced almonds, toasted in a skillet over med. heat for 7 - 10 minutes
fresh lemon juice

Cook the rice according to the package directions so you end up with about one cup. Toast the sliced almonds. Once that's done, warm the olive oil in a saute pan. Saute the leek over medium low heat until it becomes translucent. Add the chopped chard and saute for 5 - 8 minutes. Add the black garlic and mash it as you stir it in. Add the dandelion, spinach, maitake mushrooms, thyme and continue to cook over low heat until the greens have wilted and the mushrooms have cooked down. Add the rice, beans and olives to the mixture and continue to cook until heated. Mix in the almonds and squeeze with a little fresh lemon juice.

Easy Schmeezy White Bean Salad

Looking for a simple, quick, delicious salad? Then try this. It's a light, healthy side dish.
 

 Easy Schmeezy White Bean Salad

2 cans of cannellini beans, rinsed and drained
1/3 C red onion, chopped
1/3 C celery, chopped
1/4 C chopped parsley


Dressing
1/8 C + 1 T white wine vinegar
1/4 C olive oil
1 t. fresh lemon juice
1/2 t. sea salt
1/8 t. black pepper

Mix all of the dressing ingredients together in a medium to large bowl. Add the rest of the salad ingredients and stir to combine. Refrigerate until ready to serve.

Collard Greens with Beans and Rice

This is another dish inspired by the local farmers market. It's a complete protein meal that's easy to put together. Everyone in my family liked this one!!

Collard Greens with Beans and Rice
Serves 4

2 T olive oil
2 T Earth Balance
2 small sweet Spanish onions, thinnly sliced (or shallots)
4 garlic cloves, sliced
 pinch of crushed red pepper flakes
1 bunch collard greens, stemmed and cut into 1 inch wide pieces
1 C. water
1 vegetable bouillon cube
1 15 oz. can cannellini beans
1 C brown rice, cooked according to package instructions
fresh lemon juice

Begin by cooking the rice according to package directions. In a large saute pan, saute the onion in the oil and Earth Balance on a low heat until lightly browned or caramelized, 5 - 10 minutes. Add the sliced garlic cloves and crushed red pepper. Continue to saute another 4 - 5 minutes. Add the collard greens and stir to coat with the oil mixture. Once slightly wilted, add the water and bouillon cube. Cover and cook over low heat for 30 minutes. After 30 minutes, uncover and add the cannellini beans. Continue to cook until the liquid is evaporated (5 - 10 minutes). Add the rice to the mixture stirring to combine. Squeeze a little lemon juice over the mixture, stir and serve.

Summer Sandwich

Yes, I know it's still spring, but I posted this recipe last summer. Hence the name. It's my daughter's creation. She recently made it again and I was reminded just how much I love this sandwich. It's simple and fresh. There's no added fake cheese for creaminess, no sauce or dressing to make. It doesn't need it! It goes together quickly and it's delicious!!

Summer Sandwich

Serves 4

You're favorite artisan bread
2 fresh tomatoes, sliced
1-2 avocados, sliced
red onion, a few slices
spinach
colossal green olives, sliced
olive oil

Slice the bread into thick slices. Lightly oil one side of each and grill or broil until golden. Begin layering the rest of the ingredients onto the toasted side of one slice... spinach, tomato slices, red onion, avocado and olives. Yum!

Note: The photo isn't mine. I ate the sandwich before I thought about taking a picture.

My Classic Vinaigrette

I've been making this vinaigrette for years. It's a simple, classic vinaigrette that everyone loves. It's not too acidic and has just a hint of mustard. If your serving a simple salad toss the greens in this lovely dressing and fall in love. Lately, I've been using it on a vegan nicoise salad and it's out of this world good.

My Classic Vinaigrette

1 T minced shallot
1 garlic clove, minced
1/2 t sea salt
1/8 t freshly ground black pepper
1/2 t Dijon mustard
1/4 C white wine vinegar
3/4 C olive oil

In salad bowl, combine the shallot, garlic, salt, pepper, Dijon and white wine vinegar. Blend well. Slowly whisk in the olive oil. Serve.

Note: The pic is not mine.

Pasta Primavera

 

This recipe came to my attention courtesy of my beautiful daughter and her boyfriend. The two of them made this over the weekend and enjoyed it so much I received an email containing the recipe along with photos! They found it on the Food Network website from Giada De Laurentis (I've included the link below). My daughter said it was easy to make and fairly flavorful. Her other comments were that it was good either hot or cold, but she preferred it cold, so it sounds like a great lunch too. The recipe below is a copy of what appears on the website but I added the two notes, "minus tomatoes," and "great for the omni's in the house". Thanks Lo!!!

Pasta Primavera

Makes about 6 servings  

Ingredients

• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini or 1 large zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan (great for the omni's in the house)

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables (minus tomatoes) with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html

Spicy Black Bean & Corn Chili

If you like hot... you'll like this! And it's quick and easy! I posted this recipe a long time ago and on Saturday I decided to make it a part of our Superbowl celebration. When I brought the recipe up to jot down the ingredients I re-read the comments and found one from my sister Kathy. She and her family love this chili, but she only uses 1 cup of corn when she makes it. So this time I took her advice on the corn and changed a couple other ingredients. As usual, my sister was right and now I love it even more.


Spicy Black Bean & Corn Chili

Serves 6
Easy
30 - 40 minutes

1/2 onion, chopped (1/2 C.)
1 stalk of celery, chopped
2 T. olive oil
1 large clove of garlic, diced
2 - 10 oz. cans of diced tomatoes with green chilies
1 - 14.5 oz. can fire roasted crushed tomatoes
2 - 15 oz. cans black beans, rinsed and drained
1 C. frozen corn
1 C. water
1 vegetable bouillon cube
1/2 t. cumin
cilantro

In a stockpot, saute onion and celery in olive oil for about 5 minutes. Add garlic and saute for about 2 minutes more. Add the rest of the ingredients minus the cilantro. Simmer on low heat for 20 - 30 minutes more. With a potato masher, mash the mixture a little breaking up the beans. Serve with a garnish of cilantro.

Note:  I used Ro-Tel Diced Tomatoes with Green Chilies and Muir Glen Fire Roasted Organic Crushed Tomatoes when I make this.

Rustic Vegetable Soup with Almond Pesto Topping

I really like making soup. To me it's comfort and goodness in a bowl and all I need is a spoon. I made this soup and my husband had one word for it, "Delicious." It's easy to put together and with the pesto on top it has a fresh taste that's very satisfying.

Rustic Vegetable Soup with Almond Pesto Topping

2 T. olive oil
2 small onions, rough chop, 1 - 1 1/2 C.
2 carrots, rough chop, 1/2 C.
5 cloves garlic, rough chop
1 quart vegetable broth, low sodium
1 28 oz. can of fire roasted diced tomatoes, do not drain
1 cube of vegetable bouillon
1 16 oz. can of red kidney beans, drained and rinsed
1 19 oz. can of cannellini  beans, drained and rinsed
1 15 oz. can of butter beans, drained and rinsed
1 T. fresh Italian parsley, rough chop
1/4 t. garlic powder
1/4 t. dried basil
salt and pepper to taste

Saute the carrots and onion in the olive oil until the onion is translucent. Add the garlic and saute another minute or two. Add the rest of the ingredients, excluding the salt and pepper, and cook slowly for 1 hour. Season with salt and pepper to taste. Serve with the Almond Pesto on top. 

Almond Pesto Topping

In a food processor, pulse the almonds until chopped small. Add the basil leaves and pulse until the basil is shredded. Add the olive oil and pulse quickly just until fully incorporated. Salt and pepper to taste.

1/4 C. almonds
1/2 C. packed basil leaves
1 T. olive oil
salt and pepper to taste

Vegan Vegetable Pot Pie

Ahhhhh... comfort food. Winter screams comfort food, doesn't it? And this is something I've been missing... pot pie. I use to love chicken pot pie. I remember eating it with delight as a kid and that continued well into my adulthood. So I thought I'd try making a vegan version. My family liked it and so did I!!

It was fun to make, and if you buy pre-cut or frozen vegetables it goes together easily. If you've never used phyllo dough, don't let that get in the way. Just follow the directions on the package. If a sheet or two breaks in the process, don't worry, no one will know... but you could substitute the phyllo for a vegan pie crust if you like. 

Vegan Vegetable Pot Pie

This recipe can be made in ramekins. If you do that, it should make at least four individual servings.?? 

Filling:
2 T olive oil
1 C onion, diced
1 C celery, diced
1 C carrot, diced
2 cloves garlic, minced
1 C cauliflower, diced
2 Russet potatoes, cubed small
3 T flour
2 C vegetable broth
1 vegetable bouillon cube
1 bay leaf
1 sprig of thyme
1 C frozen green beans
1 C frozen corn kernels
garlic powder
celery salt
1/2 t salt
freshly ground pepper

Crust:
10 sheets of phyllo dough, you'll use 1/2 of a package
Earth Balance 

Preheat the oven to 350 degrees. Heat the olive oil in a large saute pan. Add the onion, celery, carrot and garlic and saute until the onion is translucent. Add the cauliflower and russet potatoes and continue to cook for 5 - 10 minutes. Stir often so the vegetables don't stick to the bottom of the pan. Add the flour and stir it into the vegetables. Once fully incorporated, add the broth and bouillon and scrap all the bits off the bottom of the pan. Add the bay leaf, thyme, greens beans, corn, garlic powder, celery salt, salt and pepper and simmer on low, stirring often, for 20 - 30 minutes.

In a small bowl, melt some Earth Balance and get the phyllo out of the refrigerator. Once the vegetables are done, remove the bay leaf and sprig of thyme, and pour into a  9" X 13" pan. Lay a single sheet of phyllo on top of the vegetable mixture and brush with Earth Balance. Place another sheet on top of that brushing it with Earth Balance. Repeat the process until all the sheets are used. Brush the top of the last piece with Earth Balance and put the pot pie in the oven. Bake for 30 minutes or until it is golden and the mixture is bubbling up around the edges. Let it sit a few minutes before serving.

Note: The picture is not mine.

Asparagus Soup

Tis the season, and as it approaches I seem to become interested in all things red and green. Hence, asparagus soup. This is a wonderfully yummy take on the non-vegan version. I included potato in the recipe to give the soup more texture, but if you don't like potatoes reduce by half. You'll still get the benefits, but with less potato flavor.

Asparagus Soup

2 T olive oil
1 C chopped shallot, 2 large
3 garlic cloves, minced
32 oz. vegetable broth
2 lbs. asparagus, cut into 1 inch pieces
1 lb. potato, cut into 1 inch cubes
1/2 t salt
1/4 t dried thyme
1/8 t white pepper
1/8 t celery salt
croutons

Warm the olive oil in a large saucepan over medium-low heat. Add the shallot and garlic and saute until the shallot is translucent, about 5 minutes. Season with salt, pepper, thyme and celery salt. Add the vegetable broth and bring to a boil. Trim the woody ends off of the asparagus and discard. Cut the asparagus into 1 inch pieces, then peel and cube the potato. Add the cut asparagus and cubed potato to the stock and return to a boil. Reduce to a simmer and cook for 30 minutes or until the  asparagus and potato are tender. Once the vegetables are tender, either carefully transfer the soup to a blender and puree until smooth, or use an immersion blender and blend until smooth. Serve with croutons on top as a garnish.

Butternut Squash Soup

Here's a recipe I posted last fall. I think it's worth repeating. Happy Thanksgiving everyone! 

Butternut Squash Soup

1 large butternut squash (3 – 3.5 lbs) - peeled, seeded and cut into 1 inch cubes (about 6 cups)
1 t. fine sea salt
Freshly ground black pepper (just a little)
3 leeks - white parts only, washed well and chopped (about 2 cups)
1 C. coarsely chopped cauliflower
2 stalks of celery, chopped (about 1 cup)
3 bouillon cubes, low sodium vegan vegetable (I used Rapunzel, one cube for every 2 cups of water)
6 C. water
3 large leaves of sage, chopped
Pam

Preheat oven to 400 degrees. Lay aluminum foil on the bottom of a sheet pan and spray it with Pam. Pour the cubed butternut squash onto the sheet pan and lightly spray the top of the squash with Pam. Sprinkle the squash with the salt and cracked pepper. Roast in the oven for 15 minutes, add the chopped sage and stir. Continue roasting for 15 minutes or more until soft.

In a large pot simmer the water, bouillon cubes, celery, cauliflower and leeks until the vegetables are tender. Once the squash and sage are finished in the oven, spoon them into the pot with the other vegetables. Remove from the heat and blend the soup in batches using a blender or food processor until nearly smooth. Serve.

Tomato Quinoa Soup

My daughter was living in Grand Rapids and found a restaurant that became a staple for her, Marie Catribs. We would eat there often and I fell in love with it too. It's a great restaurant that serves amazing vegetarian and vegan dishes. Not too long ago I ordered the soup of the day and by the third spoonful I made up my mind to try to duplicate it! Here it is. I hope you like it! And if you ever get to Grand Rapids, Michigan, it's worth your time to visit Marie Catribs. It won't disappoint! Check out her website.

Tomato Quinoa Soup

2 T olive oil
5 cloves garlic, minced
1 small onion, diced
3 leeks, white parts only, sliced 
2 stalks of celery, diced
2 carrots, diced
6 oz. portobello mushrooms, chopped
28 oz. crushed tomatoes
32 oz. veggie broth
leaves from two sprigs of thyme
3 basil leaves, chiffonade
1 T parsley
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can garbanzo beans, drained and rinsed
1/4 C quinoa
1/2 C cashew cream (optional)
salt and pepper to taste
basil leaves for garnish, chiffonade

In a large stock pot saute the garlic, onion, leeks, celery, carrots and mushrooms until tender and fragrant. Add the tomatoes, broth, thyme, basil, parsley, kidney beans, garbanzo beans and bring the soup to a simmer. Add the quinoa and bring the soup to a boil. As soon as it begins to boil, reduce heat to medium low. Cover. Simmer until the quinoa has cooked and the soup has thickened, about 10 – 15 min. Add the cashew cream and season to taste. Serve garnished with basil leaves.

Vegan Mushroom Gravy

I made this gravy to drape over the mashed potato recipe in the previous post. It's very simple to make and a nice compliment to the potatoes. My family liked it so much, I've made over and over again!

Vegan Mushroom Gravy

2 T olive oil
1/4 C onion
8 oz. baby portobello mushrooms
1 C vegetable broth
Sea salt & pepper to taste

In a saute pan heat olive oil and add the onions. As onions saute, slice the mushrooms and add to the saute pan. Saute vegetables browning the mushrooms. Once mushrooms are browned, add the broth mixing well. Remove half of the mushroom mixture putting it into a food processor. Process until smooth. Add back to the saute pan and season to taste.

Note: The pics are not mine... I need a new camera!

Mashed Potatoes Parsnips and Cauliflower with Roasted Garlic

 

Every autumn I look forward to cooking and eating late harvest vegetables. I love all the flavors. I haven't made mashed potatoes in a very long time and with the change in weather I've been anxious to experiment making them. This is my vegan take on mashed russet potatoes... and its a family approved recipe!
 
Mashed Potatoes Parsnips and Cauliflower with Roasted Garlic

Roasted Garlic

1 bulb of garlic
Olive oil

Preheat the oven to 350°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut 1/4 inch off the top of the bulb. Lay the garlic bulb on top of a piece of parchment paper with a slightly larger piece of aluminum foil underneath. Drizzle the bulb with a couple teaspoons of olive oil and sprinkle with a little salt. Close the aluminum foil  and bake for 55 minutes. The cloves should be soft when pressed. Set aside and let cool as you finish the mashed veggies.

Mashed Potatoes, Parsnips and Cauliflower

2 lbs. russet potatoes, peeled and cut into large cubes
2 thin parsnips (or one large) peeled and cut into 2 inch pieces
2 C cauliflower florets (heaping above the measuring cup), cut into 2 inch chunks
1/2 C Vegenaise
1 whole bulb of roasted garlic
2 T fresh parsley, chopped
Sea salt to taste

Begin by bringing the potatoes and parsnips to a boil in pot of cold salted water. Add the cauliflower florets as the potatoes begin to become tender (after 10 - 15 minutes). Continue to cook until all veggies are tender. Drain and put back into the pot. Add the Vegenaise, roasted garlic and parsley. Mash and season to taste.

Note: The pictures are not mine.

It's All About The Dessing... Ranch!

I have a daughter that only eats Ranch on her salads. In her world there is only one dressing and she'll go without a salad if Ranch isn't on the menu. So I set out to create something with a similar taste, texture and look, but more flavor and complexity. I don't like using soy products because they can be difficult to digest, so I turned to Vegenaise (the grape seed variety, but any Vegenaise will do) and threw in an avocado. This dressing is wonderfully creamy and perfect for people who aren't fans of vinegar and oil dressings. It can be put together quickly and gives you a nice alternative. Does my daughter like it? Yes!

Vegan Ranch Avocado Dressing 
Enough dressing for a large salad for four

1 avocado
1/2 C. Veganaise
1 t dried minced onion
1/4 t onion powder
1/4 t garlic powder
1 t - 1 T drained capers (optional)
pinch of white pepper
sea salt to taste

In a small bowl smash the avocado with the back of a fork. Add the rest of the ingredients combining well. Cover with plastic wrap, pressing down on the dressing so air doesn't get to it, and refrigerate for about 30 minutes. Pour dressing over salad greens and toss until coated.

Vegan Stuffed Green Peppers

Vegan Stuffed Green Peppers
Serves 4 

1-2 T olive oil
1 C chopped white onion
2 cloves minced garlic
1 C sliced button mushrooms
1/2 C sliced celery
1 package of Trader Joe's Beef-Less ground beef (12 oz.)
1  28oz. can of diced tomatoes
1  6oz. can of tomato paste
1 T vegan worcestershire sauce
1/4 t garlic powder
1/4 t onion powder
1 C brown rice
water for cooking rice
4 green peppers
Panko bread crumbs for topping


Heat the oven to 375 degrees. Cook the brown rice according to the package directions. While the rice is cooking, in a saute pan heat the olive oil and add the onion, garlic, mushrooms and celery. Saute until the vegetables are tender, between 5 - 10 minutes. Add the package of "beef-less" ground beef and stir into the vegetables. Once the "beef-less" ground beef and the vegetables are well combined, add the diced tomatoes, tomato paste, worcestershire sauce, garlic and onion powder. Gently simmer. Once the rice is cooked add it to the vegetable mixture. Cut the top off of the green peppers and fill each with the mixture. Sprinkle with bread crumbs. Lightly oil a baking dish. Place the peppers open side up on the baking dish and bake covered for 30 - 35 minutes.

You can see where I got the idea... ;-)

Black Beluga Lentils with Spinach and Mushrooms

Lentils are an excellent source of protein. They have the 3rd highest level of protein by weight of any plant-based food. They are also a great source of fiber as well as being inexpensive and plentiful. I love the look of these black beluga lentils and I find the taste is more desirable than that of green or red lentils. If you add rice as a side dish, you'll end up with a tasty dinner that provides complete protein.

Black Beluga Lentils with Spinach and Mushrooms
Serves 2-4

1T olive oil
1 clove of garlic, finely minced
2T finely minced carrot
2T finely minced red onion
2T finely minced celery
1/2 C. black beluga lentils
1 1/2 C. veggie stock

In a sauce pan saute the garlic, carrot, onion and celery for 2-3 minutes until soft. Add the black beluga lentils stirring to coat the lentils with the oil. Add the vegetable stock and bring to a boil. Lower the heat and simmer very gently for 25-30 minutes until the lentils are tender. As the lentils are about half way thru cooking, begin sauteing the mushrooms.

2T olive oil
4 oz. of shittake mushrooms or wild mushrooms
2 garlic cloves, thinly sliced
2 lg. packages of spinach
Sea salt to taste

In a saute pan heat 1T olive oil. Add the mushrooms and saute until tender. Set the mushrooms aside and add 1T olive oil and the sliced garlic. Saute until fragrant then add the spinach handfuls at a time as it cooks down. Season with salt to taste. Plate the dish with spinach and garlic on the bottom, black beluga lentils over the spinach and mushrooms on the top.

Avocado Sweet Corn Salad

This is a recipe I dreamed up two summers ago. And now with the tomatoes and corn just coming in, I made it again and thought it deserved a repeat performance. The avocado dressing is wonderfully flavorful on top of the vegetables.

Avocado Sweet Corn Salad

Can be made quickly
Serves 4

Dressing
1 avocado
3 T fresh lemon juice
½ C. peeled and diced cucumber
1 garlic clove, minced
1/8 t. sea salt
1/8 t. pepper

Salad
8 C. loosely pack lettuce – chopped romaine and mixed baby greens
2 ears of corn, kernels cut off
1 large tomato, cut into large bite size pieces
½ sweet pepper (I used an orange pepper), cut into bite size pieces
1/4 C. sweet onion, sliced and cut into bite size pieces
1 cucumber – (use the remaining cucumber from the dressing) peeled, seeded and cut into bite size pieces

To make the dressing, cut and scoop out the avocado putting it into a food processor. Add the remaining ingredients and pulse until blended and smooth. Put the salad ingredients into a large bowl and pour the dressing over the salad. Gently toss to mix the dressing with the vegetables and serve.

Tomato Asparagus Pasta

I made the bruschetta recipe below, but it was just my husband and myself eating, so I ended up with about half of the tomatoes. That's how this recipe came about.

Making both the bruschetta and this pasta recipe for the same night would be perfect for two! And there's no need to double any part of it.

Tomatoes-

10 oz. of cherry tomatoes
1/2 C. extra virgin olive oil
2 garlic cloves, finely minced
3 fresh basil leaves, chiffonade
1/4 t. fresh rosemary, finely minced
1/8 t. crushed red pepper
1/2 t. sea salt
The night before (although it doesn't need to be) mix together the olive oil, garlic, basil leaves, rosemary, crushed red pepper and sea salt in a bowl large enough to hold the oil mixture and all of the tomatoes. Slice each cherry tomato in half the length of the fruit and add them to the olive oil marinade. Cover and set aside.

Pesto -

1/8 C pine nuts

1/8 C chopped walnuts

2 garlic cloves, chopped

1 C packed basil leaves

1/4 C extra virgin olive oil

In a food processor or blender, add nuts, chopped garlic, basil leaves (ripping them into smaller pieces) and sea salt. Pulse. Add the olive oil while the processor is running to make a smooth paste. 

Asparagus -
1 bunch fresh asparagus
olive oil
sea salt and freshly ground pepper

Preheat the oven to 400 degrees. Wash and trim the asparagus. Lay the spears out onto a sheet pan and drizzle with olive oil. Toss coating the asparagus completely. Sprinkle with sea salt and pepper. Roast for 20-25 minutes.

Angel Hair Pasta -

1/2 pound whole wheat angel hair pasta

Salt and pepper
Pine nuts for garnish

Cook the pasta according to package directions. Near the end of the cook time, add two tablespoons of pasta water to the pesto sauce and stir to combine. Drain the pasta and add it to the pesto sauce. Stir in the asparagus and tomatoes. Salt and pepper the dish to taste. Serve using pine nuts as a garnish.