Here’s another one of those basic recipes that doesn’t take much to make. Just garlic, EVOO and spinach… and your lunch is good to go. It’s fantastic!
The spinach was added since I had some leftover from last week’s salad.
Ingredients (2 servings):
1/2 lb. Spaghetti (Linguine or penne works great, too)
3 cloves Garlic, minced
Red Pepper Flakes
A handful of Baby Spinach Leaves (or other greens you have)
Grated Parmesan (or Parma, for a vegan alternative)
Cook pasta according to package directions.
Meanwhile, sweat garlic with EVOO and red pepper flakes in low heat until flavor is fully released, 10 minutes or less. Be sure to not burn the garlic, so keep watch.
When pasta is cooked, drain and quickly combine with garlic and oil mixture and spinach and toss well. Sprinkle with grated parmesan and finish with a drizzle of fresh EVOO.
If I had a lemon, I would’ve squirted a little juice on it, too. Maybe next time.
Here’s one classic vegan fare that’s as flavorful as it is light and healthy. I have this on my personal menu at least once every couple of months. Sort of comfort food, actually.
Ingredients (4 Servings):
1 14 oz. pkg. Firm Tofu, cubed and liquid strained
2 heads Broccoli, chopped and stalks discarded
3-4 cloves of Garlic
1 Tsp. Chinese Five Spice
1 Tbs. Canola Oil
Salt & Pepper
2 Tbs. Sesame Oil
4 Tbs. Scallions, finely chopped
Steam broccoli to al dente, about 3 minutes. Meanwhile, sweat garlic in canola oil over a medium-low heated pan, about 5 minutes. Add the tofu, five spice and salt & pepper to taste. Toss to combine and turn off heat. Now, add the broccoli, drizzle with sesame oil and toss one more time. Garnish with chopped scallions. Serve with steamed jasmine rice.
I’ve come to love adding grapes, specifically, to a lot of my food now. The flavor compliments well with almost anything I’ve tried them with, so far.
This particular one is pure vegan fare that is refreshing and simple to make. As I’ve always said, I’m not, by any means, a vegetarian, let alone a vegan but hey… a good dish is a good dish, right?
And as usual, most of my ingredients here are organic. But… that’s just me!
Ingredients: Spinach Pasta, Grapes (Halved), Chopped Walnuts, Minced Garlic, Olive Oil, Chopped Parsley, Salt & Pepper
Directions: Cook pasta to al dente. In a medium-low heated pan, sweat minced garlic in olive oil for a few minutes. Add the halved grapes, season with salt & pepper and stir for a few more minutes until grapes are a little wilted. Then add the walnuts and cooked pasta and toss to combine. Serve on a plate and garnish with parsley and if you want, more walnuts and uncooked halved grapes.
At the grocery store this afternoon, I was going to pick up a box of baby spinach when I noticed this one, right beside it.
What in the world is Mâche Rosette, I thought.
Kinda shows the extent of my veggie vocabulary, doesn’t it? Well, it sure didn’t take much for me to decide to pick it up instead of the spinach. I mean, look at it! It does resemble the baby spinach but a lot smaller. It just looked fantastic. I know I’ll be in for a treat with this one.
On my way home, I couldn’t wait any longer that I opened the box in my car and started munching on a bunch just to see how it tasted. Man oh man, was I in green heaven or what? It does have that spinach personality to it but I think I like it even more. It’s a lot milder and a bit nutty in flavor. I swear you don’t even need anything else to go with it. Heck, not even dressing, in fact.
So, here it is. I’ve made a uhh… Mâche Pit, if you will, and I’m trying to figure out a way to make it rock even more than it already does. How about a little grilled chicken with shitake and sesame oil? Or a few pieces of blood oranges with red wine vinaigrette. Maybe I should go back to the store and grab a bag of frisée to add to it. I don’t know.
Well, this ain’t gonna last long before it goes bad. If anybody has had it before, your suggestions would be very much appreciated. Thank you.