Pasta with Peas, Smoked Almonds and Dill

This pasta is quick from start to finish and delicious down to the last bite.

Pasta with Peas, Smoked Almonds and Dill

original recipe HERE

Ingredients

• 16 oz. small dry pasta (ditalini, macaroni)
• 10 oz. fresh or frozen sweet peas
• 1/4 cup fresh chopped dill
• 1 cup chopped green onion
• 1 cup chopped smoked almonds
• 1 lemon, zested and juiced
• 5 Tb. olive oil
• 2 Tb. dijon mustard
• Salt and pepper

Instructions

1. Cooking the pasta according to the instructions on the package. Two minutes before it’s ready, add the peas to the boiling water.
2. Once the peas have warmed through, drain the pasta and peas.
3. Pour the pasta with peas into a large bowl and allow to cool to room temperature.
4. Meanwhile, whisk the lemon juice, lemon zest, mustard, and oil together in a small bowl. Add 1/2 tsp. salt and 1/4 tsp. pepper.
5. Pour the dressing over the pasta and mix well.
6. Add the dill and green onions and toss.
7. When ready to serve, sprinkle with smoked almonds.

I made just a couple of very minor changes to this.  First, after the first time I made it I wanted a little more dressing so I just used an overflowing TBS measurement while making the dressing and it was perfect.  I also used about 2 TBS of dried dill instead of fresh once and didn't notice a difference in the flavor at all.  Oh and I barely salted and peppered it the second time and I liked it a little better.

Sauteed White Bean Crostini {VEGAN}

I just made the most delicious dinner in like 20 minutes.  You need to give this one a try!

Sauteed White Bean Crostini {VEGAN}

adapted from the original recipe HERE

2 TBS extra-virgin olive oil
1 medium onion, chopped
salt
2-4 cloves garlic (to taste)
2 tsp ground cumin
1 cup vegetable broth
2 cans white beans, drained and rinsed
4 tsp dried oregano
Fresh ground black pepper
1 loaf of bread of choice for crostini, sliced and toasted

1. Heat olive oil over medium heat
2. Add onion and a little salt.  Saute until onion is soft, about 5 minutes.
3. Add the garlic and cumin, cook until fragrant, about 2 minutes.
4. Add broth and turn up the heat.  Cook until the liquid has reduced by half.
5. Stir in beans, oregano, salt and black pepper.  Cook for another 15 minutes until flavors have melded together.

Serve beans atop slices of toasted bread and with a green salad or with bruschetta.  I absolutely LOVED this.  I will make this again and again!

Sesame Soba Noodles {Vegan}

Are you in the need for another quick and easy recipe for your arsenal?  Hope you are because this is a good one.

{Vegan} Sesame Soba Noodles

2 bundles of buckwheat soba noodles
2 TBS soy sauce
2 tsp agave (or sugar)
2 cloves garlic, minced
1 TBS rice vinegar
1/2 - 1 TBS toasted sesame oil (this is a strong flavor, so add it to your taste)
1/4-1/2 Srichacha (this is hot, also add this to your taste)
1 1/2 TBS canola oil
1 TBS hot pasta water
2 green onions, thinly sliced

1.  Start heating a pot of water.  When you see little bubbles starting to form on the bottom of the pan and the water is steaming (just before it starts to boil) add the noodles to the water and turn the heat down just a little bit, you don't want the water to hard boil.  Cook noodles, stirring occasionally for 5-6 minutes.
2.  While the noodles are cooking mix the rest of the ingredients together in a small bowl.  Make sure to add the pasta water to your sauce before draining the noodles.
3.  Drain the noodles and then rinse with cold water.  Using your hand swirl the noodles around a little bit to make sure that all of starch is rinsed away really well.

4.  Put the noodles back into the pot and coat with the sauce.  You can eat them cold or you can put them back on the heat to serve them warm.

This makes two servings....but I eat the whole thing. Oh and P.S. feel free to add brocoli or green beans or any other vegetable that you like to this.  Yummy.

You can serve these noodles with Spring Rolls to make a great tasting light summer meal.  Be on the look out for my recipe for Spring Rolls...coming soon!

Cowboy Caviar {Vegan}

A few weeks ago I showed up at my moms house for dinner to find this bean and corn salad and fell in love.  She called it Cowboy Caviar and served it with tortilla chips.  I will be making this regularly through out the hot summer months.

Cowboy Caviar {Vegan}  

2 TBS Rice Vinegar (I didn't have any so I used regular white vinegar)

1 1/2 tsp salad oil

3-4 TBS lime juice

1 clove garlic, minced (about 1/2 tsp)

1/8 tsp pepper

1 large firm ripe avocado

1 can black-eyed peas, rinsed well

1 can corn or 1 1/2 cups of frozen corn

2/3 c. thinly sliced green onions

2/3 c. chopped fresh cilantro

1/2 lb. Roma tomatoes, seeded and coarsely chopped

Salt, to taste

1 bag tortilla chips

1.  In large bowl, mix vinegar, lime, oil, garlic and pepper.  Peel, pit and cut avocado and add to vinegar mixture, mixing to coat.

2.  Drain and rinse black-eyed peas and corn.  Add everything together, mixing gently to coat.  Add salt to taste.  Let it sit and marinate all together for at least 15 minutes.


Enjoy!!!

Beans, Beans, The Magical Fruit! Week 4

Beans, Beans, The Magical Fruit! Mini Series, Week 4: Half-Hour Chili My favorite quick cooking chili is from the Dean Ornish Cookbook. Dr. Dean Ornish is president and founder of the non profit Preventative Medicine Research Instititue in Saucilito, California, as well as clinical professor of medicine at the University of California, San Francisco. His reasearch has shown the ability to reverse coronary artery disease with a low fat vegan diet. It really is half an hour to make! The recipe calls for wheat bulgur. It has a unique texture that resembles finely ground beef. This chili is great all on its own and is also fabulous served over a baked potato with a nice side salad.

Dean Ornish' Half Hour Chili
4 TBS vegetable stock
3 onions, chopped
1 carrot, chopped
1 TBS jalapeno pepper, chopped (fresh or canned)
2 cloves garlic, minced
3-4 tsp chili powder
1 tsp ground cumin
42 oz of canned chopped tomatoes with juice (1 28 oz can and 1 14 oz can)
1 tsp brown sugar
2 15 oz cans kidney beans, drained and rinsed well (you can also use left over salty beans here)
1/3 cup fine or medium grain bulgur

For Garnish
1/2 cup non-fat plain yogurt
1/3 cup chopped scallions
1/4 cup chopped fresh cilantro or parsley

1. In large pot heat vegetable stock over medium heat. Add onions, carrot, jalapeno peppers, garlic, chili powder and cumin and cook covered for 5-7 minutes or until vegetables are soft.
2. Add tomatoes with their juice and the sugar. Cook for 5 minutes at high heat.
3. Stir in beans and bulgur and reduce heat to low. Simmer chili uncovered for 15 minutes or until thickened. Serve with yogurt, scallions and herbs on top.

(Served on top of a baked potato)

*Amy's notes: I used triple the carrots and not quite as much onion but everything else I kept the same. This chili is great after just 30 minutes but it was TO DIE FOR after we accidentally left it in the crock pot while it was turned on for HOURS. The chili cooked down really good and was charred on the sides of the crock pot but oh.my.gosh. IT WAS SO GOOD!!!! I recommend doing this in the crock pot and let it simmer down really nicely! Check back for another great bean recipe in our Beans, Beans, The Magical Fruit! Mini Series

*Dear Beloved Readers of The Vegetarian Tree, Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post! LOVE - Amy & Ronda*

Beans, Beans, The Magical FRUIT! Week 2

Beans, Beans, The Magical Fruit! Mini Series, Week 2:

Salty Bean Burrito Bar



1. Prepare Salty Beans as directed in THIS post

2. Warm enough burrito sized whole wheat tortillas for the whole family

3. In separate bowls prepare some or all of:

chopped tomatoes

diced avocados

onions

spicy corn

cilantro

sprouts

chopped lettuce

salsa

brown rice

etc.

Let each family member load up their tortilla with their favorites toppings. My children, I am embarrassed to say, like theirs with a little shredded cheese, lettuce, and ketchup.

*If you serve this in whole wheat tortillas or add corn to your beans you have arrived at complete protein power.

I use these same salty beans when I make a true "One Bowl Wonder" - my meatless tortilla soup. Everybody, carnivores included love this dish so check back for the next edition of our Beans, Beans, The Magical Fruit Mini Series.

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*