SUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCE

SUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCESUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCESUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCE

Soba noodles have become a favorite of mine. I love the 100% buckwheat noodles from Eden FoodsThey have a nutty flavor with a somewhat chewy texture. Each serving contains 6 grams of protein and 3 grams of fiber. I love that they can be served warm or cold making them a versatile noodle choice. They are gluten free using only buckwheat flour, unlike other brands of soba noodles which use a combination of wheat and buckwheat flours. They tend to be a bit more expensive than the mixed flour soba noodles. I tend to see these noodles as a tradeoff for the more expensive items that I don't purchase anymore such as meat, poultry and dairy. Keeping that in mind, the extra expense doesn't bother me. I hope you may have the same perspective as I do when picking and choosing your plant based grocery items.

The addition of sugar snap peas add a perfect dose of sweetness and crunch to the soba noodles. I love sugar snap peas and have them often dipping them in hummus and eating as is. In this recipe we will be adding the pods to the soba noodles half way through as they cook to soften them a bit and bring out their greenest green. 

SUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCE
SUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCESUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCE

Miso is another great addition to your healthy eating habits. With a few additional ingredients it makes for an easy and flavorful dressing for the noodles and sweet peas. A tub of miso will last up to 9 months + in the refrigerator and can be used for soups, dressing/dips and adding richness to vegan cheeses and sauces. It will go a long way in your kitchen and is a great staple ingredient to have on hand.

This is a very easy meal to throw together and will be ready in about 25 minutes or less. I originally planned on having cubed tofu in this recipe but in the end forgot to add it in for this set of pictures. Feel free to add in a serving of tofu (as per the notes). With or without tofu, enjoy this simple, wholesome and delicious meal! 

SUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCE

SUGAR SNAP PEA & SOBA NOODLE BOWL+ MISO SAUCE

Ingredients
  • 1 package (9oz.) soba noodles
  • 8 oz. sugar snap peas
  • 2-3 scallions (green onions), sliced, to garnish
  • toasted sesame seeds, to garnish
  • handful cilantro sprigs, to serve
  • lime wedges, to serve

Miso Sauce
  • 2 - 3 tablespoons mellow miso paste (white miso)
  • 2 tablespoons rice wine vinegar 
  • 3 tablespoons water, + more as needed to thin
  • 1 inch knob of ginger, grated or minced
  • juice of 1 lime (about 1 tablespoon)
  • pinch of red pepper flakes

In a small bowl, mix the miso sauce ingredients together, set aside.

Fill a large pot just under 1/2 full of water, bring to a boil, add a pinch of salt and soba noodles, cook 4 minutes. If using 100% soba noodles, careful to watch the water after 2 minutes or so, it will start to become foamy and bubble over...turn the heat to medium and back up again as needed to keep the water at a boil but not boiling over.

2-3 minutes before noodles are done according to package directions, add sugar snap peas to the noodles and continue cooking until noodles are done. Drain and rinse noodles and peas under cool running water.

Add noodles/peas back to the pot they were cooked in, add sauce and gently toss to coat. Serve in individual bowls with sliced scallions, sesame seeds, cilantro and lime wedges to squeeze over top.

Serves 2

Notes:

If your sugar snap peas are on the larger side, slice them diagonally in the center to make them easier to eat.

Add in a serving or two of cubed tofu for extra protein if you like...either baked, pan cooked until golden or simply diced from the package. You may even like to add in a serving or so of edamame.

If you have soy allergies, try using other miso's which don't contain soy such as chickpea miso. 


BLACK RICE SUSHI BOWL + DYNAMITE SAUCE

BLACK RICE SUSHI BOWL + DYNAMITE SAUCE

Sushi roll, in a bowl!

Black Rice

I've had a bag of black rice in my pantry for far too long. It's one of those items I use on occasion and thought it would be perfect for this a sushi dish. Black rice (aka purple, fortune, Emperor's or forbidden rice) is highly nutritious and a grain that we could all benefit from adding to our meal rotation. It's slightly more nutritious than brown rice and can be used in place of other colored rices, even in dessert recipes. Its main attribution over brown rice is the concentration of anthocyanin anti-oxidants in its dark color. The power of these anti-oxidants can be compared to that of blueberries and other dark colored fruits and vegetables. Its flavor and texture is about the same as brown rice and the nutritional profile is similar as well. After having it here, I can see myself grabbing for the black rice more often...its nutty texture and softly sweet undertone is delicious!

BLACK RICE SUSHI BOWL + DYNAMITE SAUCE

Sometimes it's just easier to throw your sushi ingredients into a bowl, which was just the case for me here. I started out by attempting to make sushi rolls. My knives were not sharp enough making it hard to cut the roll properly. I ended up simply eating it as a hand roll and decided to create a sushi bowl to share with you. I'll sharpen my knives and save the sushi roll for later. I kept the vegetables simple but you can make your sushi bowl your own by changing up the vegetables to whatever you have accessible in your area or on hand. Use julienned bell peppers, enoki mushrooms or pan seared sliced shitake mushrooms, shredded purple or green cabbage, pea shoots, etc. Add in some cubed tofu or edamame for added protein. Whatever vegetables you use, the creamy spicy sauce will finish it off and make it all come together beautifully!  I've been into creamy sauces lately, they're something so satisfying to me, and this was another dressing that hit the spot. As well as being so simple to put together, the dressing can double as a dip or dressing making it versatile. Altogether, this is an easy to throw together sushi bowl that you can enjoy whenever the craving strikes!

BLACK RICE SUSHI BOWL + DYNAMITE SAUCE

BLACK RICE SUSHI BOWL + DYNAMITE SAUCE

Ingredients
  • 1/2 cup black rice 
  • just under 1 cup water or vegetable broth
  • 1 - 2 carrots, julienned
  • 1/2 cucumber, julienned
  • 1 avocado
  • 1/2 cup alfalfa sprouts, or sprouts of choice
  • 3 radishes, sliced
  • nori sheet, cut into strips
  • sesame seeds, to garnish

Dynamite Sauce
  • 4 tablespoons (1/4 cup) tahini
  • 6-7 tablespoons water
  • juice of 1/2 small lemon or splash of apple cider vinegar
  • 2 - 3 teaspoons sriracha, sambal oelek or chili garlic (or your favorite hot sauce)
  • pinch of salt

Rinse rice well under cool running water using a fine mesh sieve. In a small sauce pan, bring rice and water to a boil, cover, reduce heat to simmer and cook for 25 minutes without disturbing. When done remove lid and let rest about 10 minutes, fluff with fork. Please check your package for cooking directions just in case, this was mine.

In a small bowl, mix all the dressing ingredients together, cover and set aside. Add more water to thin your dressing, add more tahini to make it thicker.

To serve, add 1/2 of the rice (about 1/2 cup) into your serving dish and arrange the prepared vegetables over top or to the side. Drizzle with dynamite sauce and add a sprinkle of sesame seeds. Enjoy your deconstructed sushi bowl in all its creamy gloriousness!

Serves 2.

Notes: 

If you don't have tahini on hand, use any vegan mayo of choice, about 1/2 cup + a tablespoon or so of water to thin if needed. Omit the lemon/vinegar juice.

Change up the vegetables using colored bell peppers, pan seared julienned shitake mushrooms, shredded purple or green cabbage,  peas shoots, etc. 

Add in some cubed tofu or edamame for added protein.


I'd love to see what you've created!
#thesimpleveganista


BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING

BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING

Hello September! The weather here is still in the upper 90's so I have another salad to share with you. Not much cooking going on here. I've been opting for throw together salads that meet my needs and keep me coming back for more. The inspiration for this salad came about by a recent visit to El Pollo Loco, a local fast food chain. I'm the only vegan in the house and can usually find suitable meals for myself when dining out. Fast food is a little more difficult than sit down dining but I can rework a menu item most of the time. In this case, I ordered their Avocado Salad, omitting the cheese and replacing the chicken with extra black beans (it already came with some). Instead of using their dairy based creamy cilantro dressing, I ordered a couple extra sides of pico de gallo and had myself a great meal. I enjoyed it enough that I wanted to recreate it at home using a creamy cumin lime tahini dressing and it's really quite wonderful! I love the tender steamed broccoli and the creaminess the avocado adds along with the cool crisp romaine lettuce. Black beans complete the salad adding a nice dose of protein. I used my beans at room temperature but you can heat them if you prefer. The salad is easy to throw together and is full of great flavor and texture. A great lunch or dinner salad that's nutrient dense and will fill you up perfectly!

BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSINGBLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING
BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING

Need a salad inspiration, this is it!

BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING

BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING

Ingredients
  • 2 romaine hearts, chopped
  • 1 can (15oz.) black beans, drained and rinsed
  • 1 1/4 cup broccoli florets, steamed
  • 1 avocado, sliced
  • 1/3 cup pico de gallo
  • cilantro sprigs
  • 1 jalapeno or serrano chili, sliced and most seeds removed

Dressing
  • 3 heaping tablespoons tahini
  • 1/3 cup water
  • juice of 1 lime
  • 1/8 teaspoon cumin 
  • pinch of salt
  • 2 teaspoons finely chopped cilantro

In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.

Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler or preferred method.

Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs cilantro and slices of chili peppers. Top with dressing and enjoy!

Serves 2.

Notes:

This is a great place to add a sprinkle of seeds. Try using pepito's (pumpkin seeds), sunflower seeds or hemp hearts.

If you don't have tahini on hand, try using extra pico de gallo and a squeeze of lime. I find it works great! You may even opt to use a dollop of hummus.

Use spinach or any leafy green of choice.


CRUNCHY KALE SALAD + CITRUS DRESSING

CRUNCHY KALE SALAD + CITRUS DRESSING

This salad featuring the king of leafy greens has been a perfect match for my lighter fare cravings. It's sweet with the cranberries and bell pepper, a bit citrusy from the dressing and crunchy from the carrots, kale and sunflower seeds. Everything adds up to nice flavor and texture. My favorite way to enjoy a kale salad is to let the kale marinate with the dressing for about an hour. This will help relax the kale and take some of the bitterness away. Making your salad this way makes for a great pack-n-go lunch option. Your salad will be softened and ready by the time lunch comes. When your looking to add some freshness into your diet, I think you'll find this to be a great inspiration!

If you don't already know, KALE is a power house of nutrients. It's loaded with anti-oxidants and anti-inflammatory support as well as being rich in calcium, iron and vitamin K, A & C. It aids in the body's detoxifying process and offers cardiovascular support. But even with all this goodness, you may have heard that too much kale is not so good. That is true for some. Kale is a green that may be best consumed moderately, especially for those with kidney and gallbladder issues because of the high amounts of oxalates. If you're in good health, kale can be consumed on a fairly regular basis without much concern. Look for organic kale whenever possible. The 'dirty dozen' list has been revised to be the 'dirty dozen plus' with kale/collards greens coming in at #16 of produce with highest amounts of pesticide residue.

CRUNCHY KALE SALAD + CITRUS DRESSINGCRUNCHY KALE SALAD + CITRUS DRESSINGCRUNCHY KALE SALAD + CITRUS DRESSING

CRUNCHY KALE SALAD + CITRUS DRESSING

Ingredients
  • 1 bunch kale, julienned
  • 1/2 cup shredded carrots
  • 1 red bell pepper, julienned
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seeds (toasted or raw)
  • 1/4 cup hemp hearts
Dressing
  • 3 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 -2 teaspoons pure maple syrup
  • 1 teaspoon dijon mustard, optional

Prepare your vegetables and gather your cranberries and seeds. 

Mix kale, carrots, bell peppers and dressing together. Let set for about an hour at room temp or in the refrigerator (this will soften the kale nicely and reduce the bitterness). Serve in individual bowls topped with cranberries and seeds. If you don't have time to let the kale marinate with the dressing, the salad will still be great! 

Serves 2

Notes:

Use orange, lemon, lime and/or grapefruit as your citrus juice. Mix and match your citrus flavors using whatever you have on hand or is available.

Make this a creamy dressing by adding 1 - 2 tablespoon tahini when mixing the dressing.

The dijon is optional, I found that I preferred it with a small amount. Try it both ways and see what you think.


PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

I have some granola inspiration to share with you today! While at the store a few weeks ago, I saw a package of granola from La Brea Bakery and loved that it had big chunks. I set out to recreate that in my kitchen. Initially I wanted to make a mixed fruit granola, but seeing that I had some very ripe bananas that needed to be used up I thought I'd put them into a granola with a nut butter instead. We'll save the fruit granola for another time. This combination turned out great. Not too sweet, chunky like I wanted and the nut butter will add a good amount of protein. This is a perfect snacking granola! Great to have on hand at home or pack some up and take it with on the go. You can also break it up a bit more and top it on non-dairy ice cream or yogurt. You may even like to fill a bowl full, add some milk and enjoy. However you like your granola, this will be a great addition to your granola addiction!

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERSPEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERSPEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

I used almond butter here but you can use any natural nut butter you like. The bananas, the riper the better...the more ripe they are the sweeter they'll be.

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

Mix your wet and dry ingredients...

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

Spread on 1 extra large baking sheet or 2 smaller ones. In the picture above I spread the granola close together. I did one sheet this way and another loosely spread out (first photo). Both batches worked great but the loosely spread granola baked a little faster.

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

Once cooled and broken up, you're ready to enjoy!

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

Ingredients
  • 4 cups rolled oats
  • 1 cup almonds
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 3/4 cup almond or peanut butter (I used crunchy almond butter)
  • 2 small ripe bananas, mashed (about 1 cup)
  • 2/3 cup pure maple syrup
  • 1/4 cup coconut oil, optional
  • 2 teaspoons vanilla extract

Preheat oven to 300 degrees F.

In a large bowl, mix together the oats, almonds, pepitas, cinnamon and salt.

Warm your coconut oil and maple syrup, combine with vanilla extract. Mash your bananas and measure your nut butter. Combine the wet ingredients with the oat mixture. Toss and mix to coat well.

Spread mixture evenly on a lined or lightly greased baking sheet (I used two baking sheets). You can either lightly compact the mixture or loosely spread it out a bit. If compacting, you'll want to mix the granola when rotating after 30 minutes.

Bake for 30 minutes. Turn and rotate sheet/sheets, bake an additional 25 - 30 minutes. Keep an eye towards the end so it doesn't over brown (ovens run differently). Remove from oven, granola will be somewhat soft at first. Let cool for 15 minutes, break up into chunks, especially the center part if you've compacted the mixture. Let granola cool completely to harden.

Notes:

Change up the nuts using peanuts, walnuts or pecan pieces. Use sunflower seeds in place of the pepitas.

You will most likely do just as well without any oil. If you'd like to reduce the oil, try using only 2 tablespoons. I like the flavor and addition of the coconut oil for myself.

Once cooled, if you still find your granola to not be as crunchy as you might like, bake again at 300 degrees for about 10 minutes, keep an eye so it doesn't over brown.

This granola needs to cook low and slow. My first batch I baked at 325 degrees F. for 40 minutes but it still needed extra baking time after cooling to become crunchy. I lowered the temp and added a bit more time. Be sure to watch it towards the end so it doesn't become burnt, especially if you've spread it loosely on the baking sheet.

The 1/2 teaspoon of cinnamon gives a very subtle flavor, add another 1/2 teaspoon for a more enhanced cinnamon flavor.

If you happen to have both rolled and quick oats on hand, try using 2 - 3 cups rolled oats and 1 -2 cups of quick oats (use whatever combo equals 4 cups with at least 2 cups rolled oats). This will also help to make nice clusters.

Enjoy!

CURRY ROASTED CAULIFLOWER & QUINOA SALAD

CURRIED ROASTED CAULIFLOWER & QUINOA SALAD

Get ready for a different flavor sensation! It's a nice balance of sweet, a bit of tang and curry flavor that I just can't get enough of. If you love roasted cauliflower and the combination of ingredients in this salad, I have no doubt you will find this to be a great addition to your meal rotations.

This recipe came about from a recent trip to a small grocery store near me. I picked up a version they had and thought it was good enough to recreate for the recipe collection. The quinoa is my own addition, I wanted to add some protein and extra fullness to the salad. The remaining ingredients are almost the same. I did have to guess at the dressing but it came out perfect, even better than theirs I think...much less oily. This can easily be a side salad or a full meal. Great for to-go lunches as well, can be served at room temp or chilled. 

To all of those who have picked up a copy of THE ARCHIVES VOL 1, thank you so much! :)

CURRIED ROASTED CAULIFLOWER & QUINOA SALADCURRIED ROASTED CAULIFLOWER & QUINOA SALAD

Roast your cauliflower and prepare your quinoa...

CURRIED ROASTED CAULIFLOWER & QUINOA SALAD

Mix the dressing and gather the rest of the ingredients...

CURRIED ROASTED CAULIFLOWER & QUINOA SALAD

toss everything together and you're ready for a flavorful and filling salad!

CURRIED ROASTED CAULIFLOWER & QUINOA SALAD

CURRY ROASTED CAULIFLOWER & QUINOA SALAD

Ingredients
  • 1/2 cup dried quinoa
  • 1 cup water (or just under)
  • 1 large head of cauliflower
  • 1 medium apple (I used Fuji), cored and diced
  • 1/2 cup golden raisins
  • 1/3 cup shredded coconut

Dressing
  • 3 tablespoons grapeseed or olive oil
  • 2 - 3 tablespoons apple cider vinegar 
  • 1 tablespoon dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon lemon or orange juice
  • 1 tablespoon water
  • 2 teaspoons curry powder
  • mineral salt & fresh cracked pepper, to taste

Preheat oven to 425 degrees F. Cut cauliflower into florets. Lay in a single layer on a large rimmed baking sheet. Add a drizzle of oil and toss to coat. Roast in the oven for 40 minutes, mixing the cauliflower around half way through. Remove from oven, let cool. 

Rinse your quinoa using a fine mesh sieve (honestly, I usually skip this part but have it here for good measure. Don't feel you have to do it but you may find that you prefer it that way.) In a medium pot/pan, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, turn heat off, uncover and let rest for 15 minutes. Fluff with a fork and set aside.

In a small bowl, mix together the ingredients for the dressing. Set aside to let the flavors develop. Taste for seasoning adding anything extra you might like. 

In a large mixing bowl, combine quinoa, cauliflower, apple, raisins, shredded coconut and dressing, toss well to coat. 

Serve at room temperature or chilled.

Serves 4

Notes:

If you know and love the Orange Muscat Champagne Vinegar from Trader Joe's, or elsewhere, this is a great place to use it! Use it in place of the apple cider vinegar.

Sub in a tablespoon or so of water for the oil. Try using 1 tablespoon oil and 2 - 3 tablespoons water.

Feel free to use regular raisins or currants. Cranberries may even be a nice change up.

For my quinoa, I buy one bag each of white and tri-color and mix them together creating a nice blend of color and texture.

Enjoy this flavor combination, it's delicious!


HEARTY LENTIL & MUSHROOM RAGU + PASTA

Hearty Lentil & Mushroom Ragu + Pasta

Hi again! I've missed being here and am so glad to be back in the swing of my normal day to day activities. I haven't really been far, just working on other things for TSV. For starters, TSV quietly turned 2 in July. I can't believe it! In honor of my 2nd blogiversary, I put together an Archive E-Book as I've had a few requests for it. Seemed like the perfect time. It's done and it's awesome...you can find more about that here: The Archives E-Book. Also, I finally got a new computer, a much needed one that can handle my multi-tasking! It's wonderful and working well, making life so much smoother and easier. Cheers to all things positive and worthwhile! I hope you all are finding yourself in a happy place as well. :)

Hearty Lentil & Mushroom Ragu + Pasta

Today, I have something wonderful and savory to share with you! It's a perfect hearty meal, comforting and warm while filling all your senses. The aroma alone smells delicious. Once you take your first bite, you'll be hooked. I had seconds and thirds. Seriously! It's packed with protein and fiber, as well as other important vitamins to keep you plant strong and loving it. This is another super easy dish to put together, ready in under an hour. It's versatile too, always a plus. If you don't like mushrooms...sub in red bell pepper, zucchini or celery. Use pasta of choice. I chose pappardelle here but have used all kinds of other pastas with this. The notes will fill you in on more. 

This recipe came about when I was away. I didn't go grocery shopping for about two weeks and lived off what was in my pantry. I made spaghetti using canned beans with jarred sauce, and it was so delicious! That was super easy, but decided for this recipe that I'd use lentils and some fresh produce. Once I finally got back to normal, went grocery shopping and did a little research, I pulled this together. It's a keeper and a welcome addition to the recipe collection!

Hearty Lentil & Mushroom Ragu + PastaHearty Lentil & Mushroom Ragu + Pasta

HEARTY LENTIL & MUSHROOM RAGU + PASTA  

Hearty Lentil & Mushroom Ragu + Pasta

Ingredients
  • 1 1/2 - 2 cups lentils (green/brown or puy) 
  • 8 oz. mushrooms, sliced or diced
  • 2 large carrots, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 1 can (28oz.) diced tomatoes 
  • 1 tablespoon olive oil or 1/4 cup water for water saute
  • 1 tablespoon dried oregano or herbes de provence
  • pinch of red pepper flakes
  • 2 cups vegetable broth
  • 1/2 cup full-bodied red wine
  • 1 tablespoon corn or tapioca starch, or arrowroot powder
  • mineral salt & cracked pepper to taste
  • 16 oz. pasta of choice
  • chopped parsley, to serve

In a large dutch oven/pot, heat oil or water over medium heat, add onions and saute for 5 minutes, add garlic, carrots, mushrooms, red pepper flakes and oregano, saute for 4 minutes, or until mushrooms begin to soften.

Add tomatoes, lentils, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until lentils are tender.

Combine starch with 3 tablespoons water, mix well, add to the ragu, stir and cook another 10-15 minutes. Add more water, broth or wine as needed. (Omit the addition of starch if using jarred pasta sauce, keep cooking lentils as needed until tender.)

Cook pasta according to package.

Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan.

Serves 6

Notes: 

If you don't have canned tomatoes on hand, sub in a jar (25 oz) of organic pasta sauce of choice. I used canned tomatoes with basil and olive oil..added nice flavoring. 

Use whatever pasta you like. I've served this with all kinds of pasta types. 

If not using wine, replace with water or veggie broth. If using wine, feel free to add more...it gives a wonderful flavor!

If you don't like mushrooms...sub in a small diced red bell pepper, small diced zucchini or 1/2 cup diced celery.

Feel free to omit the corn/tapioca starch. It's just to thicken it up a bit but will be great without it. If using a jar of pasta sauce, you can most definitely omit this part.

I used 2 cups of puy lentils here.

Looking for vegan wine, take a look at this great resource! Barnivore: Vegan Wine Directory



Enjoy!

BANANA COCONUT GINGER ICE CREAM



If you have followed my blog long enough, you know that I love my banana ice creams! The reason being is that I don't have an ice cream maker, or the space for one, so I make due by blending up banana's with all kinds of fun ingredients. They can be served as a soft-serve, or frozen for a few hours and scooped out like ice cream. The best of both worlds. Just blend your ingredients and enjoy now or later. Easy and done!

This recipe came about on a whim. I threw these ingredients together and it worked beautifully (of course, this combo is a no brainer!). My taste buds were extremely pleased and if you love these ingredients, yours will be too! 

Banana Coconut Ginger Ice Cream (soft serve) Banana Coconut Ginger Ice Cream (soft serve)Banana Coconut Ginger Ice Cream (soft serve)

 Get ready for summer with some of the easiest ice cream you'll ever make!

Banana Coconut Ginger Ice Cream (soft serve)

Soft-serve or frozen....you choose!

Banana Coconut Ginger Ice Cream

BANANA COCONUT GINGER ICE CREAM

Ingredients
  • 3 frozen bananas
  • 2 - 3 tablespoons coconut butter, coconut milk* or 3 tablespoons shredded coconut
  • 2 tablespoons pure maple syrup
  • 1 tablespoon ginger, minced
  • splash or two of unsweetened vanilla almond milk

Place ingredients into your food processor/blender, except milk, process, adding milk as needed through the feeder to help move the mixture around, blend until fairly smooth and creamy. 

For soft-serve: eat right away.

For ice cream: place mixture into a freezer safe container, cover and place in the freezer for at least 4 hours before serving. Scoop out like ice cream and serve.

Serve with mini chocolate chips, shredded coconut or whatever you like.

Serves 2 to 3...or one as a meal.

Notes: 

*Canned coconut milk should be chilled before using, store the remaining in the refrigerator for up to a week.

If using shredded coconut, place in food processor/blender and blend until finely shredded or creamy.

Try not to over blend, it will become almost frothy. I personally didn't care for over blending.

Adjust ingredients to suit your taste.