Some days a girl just has to have her carbs and greens. Today's lunch reminded me of an old Italian Pesto and Peas cold pasta salad. I used the recipe below for the pesto and tossed with my favorite spelt linguine, cooked al dente, throwing the peas into the cooking water for the last two minutes.
We used plenty of fresh spinach and basil in the pesto with cashews (husband has nut allergy but can eat cashews).
It is equally tasty spread on a whole grain roll split and topped with onions, peppers and mushrooms, then baked, like a pizza.
Our oldest son, the teenager who hates all vegetables, is striving to be vegan (his desire). He's vegan, not plant-based, due to his dislike of all things vegetable. This pesto sneaks by him with the basil disguising the spinach even though the portions are not equivalent. Nutritional yeast adds the cheese flavour, plenty of lemon juice the zing, and the cashews leave a nice nutty tone to the taste buds.
This is a wonderful recipe for a weekend evening. We buy plenty of vegetables and often stock up on sale, as were mushrooms this weekend. There were so many mushrooms in the kitchen, necessity created this dish to make room.
Polenta is one of my favourite comfort foods. We make our version according to package directions with water, salt and nothing else added. It make a wonderful cozy base for the tomato sauce and mushrooms.
Every fall I purchase a bushel or two of Italian plum Tomatoes to make fresh sauce. It's a very basic deal and it takes an entire weekend but the rewards of sauce through the winter are great. I make my sauce oil-free.
My husband did the cooking last night. He's more rigid and logistical than I and follows recipes to the letter. This recipe differs in that he read several versions and created his own from what we had on hand, without the exotic mushrooms or added oil and it was delicious.
Sunday is a time for leisure in our world. It is the day to indulge passion outside of work or school, whatever that may be? Some people are too busy to indulge passion or they don't know or feel what it is they should be passionate about.
"Passion" is the job you'd do for free.
My husband is the Captain of an Airliner, that is his job and at home he works on his music, with his ears, and with his hands and heart while playing guitar. One son plays the drums for hours, listens and reads about music and the other walks along the nearby rivers and lakes, scouting for fish and other natural wildlife. I like to cook, cooking is my passion, not my job.
This morning we're enjoying a Plant-Based version of an English Breakfast. We love England, especially London and are fortunate to be able to visit often, even though we are Canadian. The English "Traditional" version is a "fry-up" of animal meat, eggs and fried potatoes served with tomatoes and beans, fried bread. This Plant-Based version leave...
There are so many recipes to sift through when creating Plant-Based Meals.
One of the easiest solutions to dinner is to create a one pot meal . We eat whole grain pasta at least once a week. People are often puzzled at the idea we can eat pasta?
"Doesn't pasta contain eggs?"
Fresh pasta is made with eggs, yet the bulk of dried pasta is created without any animal products. A whole grain pasta is most desirable, spelt, farro or whole wheat pastas work well and we prefer their texture as to their white pasta relations.
This recipe uses a format which can be copied easily into other variations of vegetables and pasta. The vegetables are sauteed in water. The trick is to add bits of water at a time, basically covering the pan minimally, allowing the vegetables to cook in a way much as they do when fried in oil, minus the calories.
The flavour profile of the vegetables stays intact.
Smaller tomatoes, like grape or cherry, will break down and create their own liquid sauce, making it a simple toss...
This recipe is a Plant-Based winner on so many levels.
If you need to bring a dish to a pot luck or event that will impress your Plant-Based and even non Plant-Based friends? Winning!
If you are looking to lose weight and love to be full of delicious goodness? Winning!
If you have love to be able to reach into the freezer for a wonderful easy meal? Winning!
A large casserole of delicious, comforting, earthy fare from the lentils and vegetables, mixed into a flavourful gravy, then topped with fluffy potatoes for baking, makes your heart feel well nourished and gives great energy.
You will feel like lifting weights.
The recipe has three parts that are not difficult to accomplish, are easy to throw together, and allow you to feel like you've done something great in your day.
How could such a hearty dish assist with weight loss?
It's a Plant-Based secret that starchy vegetables (in this case potatoes and lentils) when combined as the predominant ingredient in a dish, with no added oil, contr...
This is our best weight loss, energy, love life way to begin the day...never ever tire.
We love savoury breakfasts. Potatoes in the morning seem to satisfy, stave off hunger throughout the day and we find that we lose weight eating these delicious breakfast waffles. If you like, you may swap out the veggies included but do a really fine chop so the potatoes hold up as a unit.
This recipe reminds me of early childhood when my grandfather, who was from Cape Breton, would smash up last nights dinner with the leftover potatoes and fry in a pan.
Vary what u add within, love to use pureed peppers or any other zero fat mixture...pat of dijon etc.
Our waffle maker is the best tool in the kitchen for oil-free cooking. It gets used most mornings. NO OIL is required to cook with the waffle maker.
These Potato Corn Cakes are ideal for breakfast or a lunchbox. The recipe make six large waffles. Make a large batch as each waffle takes 5 minutes to cook. They keep well in the refrigerator.