Vegan Spinach Pesto Pasta

Okay so many of you are probably beginning to think I have an obsession with pesto. Well, I agree with you and think I do as well. I don't know what it is about it but I just love it so much. I have really enjoyed finding many ways to eat it as well. I first stumbled upon a recipe on pinterest. I did some more research and then came up with my own unique recipe. I loved it and would definitely make it again, It is a nice summer pasta because it is really kind of light but filled with flavor. 

Cook Time: 45 minutes

Makes: 4 servings

Ingredients

1 box pasta of your choice

1 frozen block chopped spinach

1 packet Vegan Pesto

1/4 cup pine nuts

3 cloves garlic

1 tablespoon minced garlic

olive oil

Vegan Parmesan 

3 large mushrooms

1 head fresh broccoli 

1 can white beans (optional)

salt/pepper

Directions

1. Cook pasta according to directions on back of box.

2. Roast your pine nuts in a pan on medium heat. When you can smell them they are done. Place in a bowl for later. 

3. Make your pesto sauce. Make sure you defrost your spinach. Drain as much water out as possible and place in a food processor. Peel your garlic and add as well. Place the Vegan Pesto packet powder and about 1/2 cup olive oil in and blend for about 1 minute. Add half of your pine nuts and about 1/4 cup vegan Parmesan. If you feel you need to add more olive oil do so at this point. Continue to pulse in food processor until all ingredients are evenly mixed and mixture is smooth. Leave aside for later.

4. Cut your broccoli and slice your mushrooms. The size of broccoli is up to you. I like small pieces but some people like bigger pieces. Place in large pan with some more olive oil and the minced garlic. Cook on medium heat for about 10 minutes or until everything is soft. Set aside as well.

5. If you are adding the beans rinse and drain them. Place in a small pan on medium heat and cook for about 5 minutes. I added a few different spices such as Mrs.Dash, thyme, garlic salt and steak seasoning. This is up to you but it did add a little flavor to the dish. 

6. Once pasta is cooked drain and place back inside pot. Place your spinach pesto in and mix until it is evenly coated on pasta. Add your broccoli, mushrooms and beans. Mix until everything is evenly blended.

7. Sprinkle the rest of your pine nuts on top and serve hot  with additional vegan Parmesan! Enjoy :)

***If you do not have or can not find a Vegan Pesto packet feel free to use fresh basil. It has the same flavor and will taste great.

Also, if you want to use fresh spinach please do. I think it will be about 4 cups of fresh spinach and just place it in the food processor as well. It will have a fresher taste to it!*****

Vegan Pesto Grilled Chesse Sandwich

So yesterday was my last day subbing for the year and hopefully forever and today is Jimmy's last day of school with the kids. I can't believe how far we have come in a year. This time last year I wasn't even sure when I would see him again and now today we have moved across the country and get to  experience so many new and amazing things together. I miss my family and friends back home but for our relationship it was and is the best thing we could have EVER done. I am looking forward to many more great memories!

Anyway, I have an interview for a Kindergarten job at a local school here in Glenwood. I can actually walk there it is so close. So right now I am at home just waiting patiently for 1:15. I was starving and decided to make some lunch. We are leaving for summer soon and I have a whole bag of Daiya mozzarella so I figured I should use it. Grilled Cheese sounded amazing so I added a little twist to it. It took me about 5 minutes to make and is absolutely delicious!

Makes: 1 sandwich

Cook Time: 5-10 minutes

Ingreients

2 pieces whole wheat or white bread

1 tablespoon basil paste

1-2 tablespoons vegan butter

1/2 cup daiya mozzarella

5-6 pieces fresh spinach

2 slices tomato

salt/pepper

Directions

1. In a medium pan melt your vegan butter on medium heat.

2. Get your 2 slices of bread and evenly coat each piece with basil paste. Add your mozzarella on top on each slice as well. Place your spinach and tomato on one side. Sprinkle with pepper to taste and close sandwich. 

3. Place sandwich in pan for 15 seconds to soak up some of the butter and quickly turn so both sides get some butter. Let cook for about 2 minutes and then flip again until both sides are evenly browned. Be careful not to burn.

4. Remove from pan and slice in half. Sprinkle some salt on top if you would like. Serve hot and enjoy!

Summer Corn, Black Bean & Avocado Salsa

I can just picture my self sitting on the dock back home eating and sharing this with friends. It is really light but filling at the same time. Let's be honest when were at the beach we don't want to be eating heavy foods yet more times then not that is the case. It is a perfect lunch side or just a mid afternoon snack. Today I served it with brown rice but that was just because I was at home. I have some tortilla chips left and I think I will eat the leftovers with those. This is also something you can make in advance and put in your cooler. I would recommend serving it with tortilla chips, pita chips or bruschetta bread as well. Whatever you either have lying around your place or are in the mood for when you are at the store. 

Salsa Makes: 4 servings 

Rice Makes: 2 servings

Total Cook Time: 15 minutes (minus rice)

Salsa Ingredients

1 can corn

1 can black beans

1 medium tomato

1 ripe avocado 

1/4 cup fresh cilantro 

1/2 red onion (optional)

1 small red pepper

2 tablespoons lime juice

salt/pepper

olive oil

cayenne pepper

Rice Ingredients

1 cup brown rice

olive oil

dry basil

garlic salt

cayenne pepper

salt/pepper

 Directions

1. Cook rice according to directions. Either rinse with cold water or let cool down. Add olive oil. dry basil, garlic salt, cayenne pepper and salt & pepper to taste. Combine until mixed evenly.

2. Drain and Rinse black beans and corn. Place in large mixing bowl.

3. Dice your red pepper, red onion, cilantro, tomato and avocado. Place in large bowl and mix until everything is evenly combined. 

4. Add lime juice, olive oil, cayenne pepper, and salt and pepper and mix around some more. Place in fridge until ready to serve. 

5. Serve on top of rice or as a salsa with chips of your choice!

Vegan Fried Cheese Wontons

Who doesn't love fried cheese wontons??? I hate not being able to order them when we get Chinese food anymore. They are just so yummy! Well the more I thought about it the more I began to realize that they really are not that complicated so why not just make it vegan??? Well that is what I did. Here is my recipe for them! Add or subtract items if you please. Also I hope your wonton folding skills are a little better then mine!!!

Makes: 6 wontons
Cooke time: 10 minutes

Ingredients

6 wonton wrappers

2 1/2 tablespoons tofuti cream cheese

4 green onions

1 strip fake crab meant (optional)

Vegetable oil for frying

Directions

Cut your green onions and crab meat and place in bowl. Mix with cream cheese until evenly combined.

Place a small amount into middle of wonton wrapper. Pinch corners together until wonton is closed and filling is not coming out of the top.

Heat your oil until it begins to bubble. Place wontons in oil for about 30 seconds and flip. Once they begin to get crispy remove and place on paper towel. 

Serve hot. You can serve with any sauce you want such as sweet and sour or duck sauce.

Summer Pasta Salad

This is on of my favorite things to make. I am not sure how it is possible I have not made it since last summer. Even my dad likes this recipe. Its very simple and you can really add whatever vegetables you want to it. It is really light which is nice especially in the summer when it is super hot out side. It's great for a side dish, or for lunch! It is even better the next day because the flavors get to sit over night. 

Makes: 4 servings

Cook time: 30 minutes

Ingredients

1 box of any type of pasta 

1 package good seasonings dressing

olive oil

vinaigrette dressing

1/2 yellow onion

1 red, yellow or orange pepper

1/2 head fresh broccoli

3 cloves garlic

1 tomato

Mrs.Dash original seasoning

garlic salt

Optional Ingredients 

1 can corn

1 zucchini

baby carrots

Directions

1. Bring large pot of water to boil. Slice the garlic and add to water. Cook pasta according to directions on back of box.

2. Prepare the vegetables. Slice your onion, pepper, broccoli and tomato. Set aside.

3. Prepare the sauce. Make the dressing according to the directions on the back of good seasonings package. 

4. Once pasta is cooked drain and let cool. Add your vegetables and dressing. Mix until it is evenly coated. Add garlic salt and Mrs.Dash to taste. You may need to add some more oil and vinaigrette dressing but it is totally up to you. 

Serve warm or place in fridge until ready to serve!

Angel Hair Pasta with a Vegan Lemon Cream Sauce

Man it is so nice to be able to sit down and add all of these recipes. I sometimes feel like if I don't do it all at once it just does not get done. I just got back form Jimmy's first grade field trip and he is not home yet so I still have some time. This one I basically stole from my friend Colynn's blog.  But I did mix it up a little. She just makes  so many amazing things sometimes it is hard not to steal them once in a while. I linked her recipe so you can see hers at well but I will give you my version of it! 

Makes: 4 servings

Total Cook Time: 45 minutes

Ingredients

1 box angel hair pasta

1 cup unsweetened almond milk

1/4 cup tofutti sour cram

2 tablespoons nutritional yeast

5 cloves garlic minced

2 tablespoons lemon juice

1 tablespoon corn starch

dash of thyme

dash of cayenne pepper

salt/pepper to taste

2 tablespoons olive oil

1 cup fresh spinach

1 whole tomato

5-6 medium mushrooms

vegan Parmesan 

Directions

1. Cook pasta according to directions on back. (angel hair cooks pretty fast so if you want to prepare everything else first it may be easier)

2. Make cream sauce. Add almond milk,lemon juice, nutritional yeast, sour cream, minced garlic, cayenne, salt/pepper and thyme in medium pot. Bring to a boil. Add corn starch according to package directions and mix until sauce begins to thicken. Reduce heat and cover.

3. Prepare your vegetables. Dice tomato and mushrooms and add to pan with olive oil. Once they begin to cook add the fresh spinach.Mix until spinach begins to wilt. 

4. Once everything is ready to go combine pasta, sauce and vegetables in large bowl. Serve hot and with some vegan Parmesan to top with!

Japanese Udon Noodles & Vegetables

So for my birthday (which was in April) Jimmy's mom bought me to awesome Woks. Jimmy is always telling her how much I love to cook and I can always use things to add to my collection! Anyway they are awesome and I really enjoy using them. One of my favorite things from a Chinese restaurant is Vegetable Lo Mein. Now I am able to make my own! 

Makes: 4 servings

Cook time: 30 minutes

Ingredients

3 single servings Japanese Udon noodles (or similar)

1/2 yellow onion

1/2 red pepper

1/2 cup cooked edomde 

1/4 cup carrots

1/4 cup water chestnuts

1/4 cup green beans

1/4 cup mushrooms

2 cloves garlic

2 tablespoons fresh ginger 

1/4 cup baby corn (optional)

1/2 cup tereyaki sauce

3/4 cups soy sauce

1 tablespoon vegan butter

1 tablespoon olive oil

Directions

Dice all of your fresh vegetables and add to large Wok with olive oil. Using a mincer mince your garlic and ginger and add to pan. Heat on high until all vegetables are soft and cooked through. Remove and place in bowl for later use.

In large Wok heat vegan butter and olive oil. Add noodles and let cook until they begin to get crispy. Once they are warm and crispy add the vegetables that you previously cooked with the noodles. Add your teriyaki  and soy sauce and continue cooking on high for about 5 minutes. Serve hot with a some extra soy sauce for topping!

These are the noodles I used!