2016-07-19

2016.07.03 Samosa; Bell Pepper, Cabbage, Chia, Cilantro, Coconut, Pea, Potato, Spinach

2016.07.03 Samosa; Bell Pepper, Cabbage, Chia, Cilantro, Coconut, Pea, Potato, Spinach

Shopping Cart (Products are suggestions, substitute as needed):

1 jar Frontier Organic Curry Powder
1 box Kikkoman Panko Bread Crumbs
1 jar Maple Grove Farm Organic Citrus Coconut Dressing
1 pkg Dang Toasted Coconut Flakes
1 jar Tom Douglas Tangy Tamarind Barbecue Sauce
1 jar Red Pepper, Roasted
1 can Whole Foods 365 Canned Peas
1 pkg Whole Foods Spinach, Baby
1 pkg Red Cabbage, Shredded
1 bunch Cilantro
1 Sweet Potato
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Toasted Sesame Oil
Pepper
Salt

Measurement/Preparation:

Small pot
Large non-stick fry pan, 2 tablespoons sesame oil
3 cups (1 potato) Sweet Potatoes, diced
1/4 cup Peas
1/3 cup Breadcrumbs
1/4 cup Tamarind Sauce
1/2 pkg. Baby Spinach
1/2 cup Red cabbage, chopped
1 jar Red Pepper, Roasted, diced into 1/4" pieces
1/2 cup (12-15 sprigs) Cilantro, destem and roughly chop
2 tablespoons (1/8 cup) Coconut Flakes
1 tablespoon Chia Seeds 'Egg'; place in small prep bowl, add 3 tablespoons water, stir, and soak at least 3 minutes
Combine baby spinach & red cabbage into medium prep bowl

Cooking:

Sweet Potatoes -

Put potatoes in small pot and cover with 2" of lightly salted water.
Bring to boil and cook 10 minutes.
Strain potatoes.
Rinse with cold water.
Place in large prep bowl.
Mash the potatoes.

Samosa -

To prep bowl with potato, add the chia 'egg'.
Add bread crumbs.
Add peas.
Add salt & pepper to taste.
Mix all until cohesive.
Form into 4 patties about 1/2" thick, then place into refrigerator.

Salad -

To medium prep bowl add baby spinach, red cabbage, diced roasted red pepper, and cilantro.
Drizzle with 1/2 of the dressing.
Salt & pepper to taste.
Mix to combine.

Samosas -

Pre-heat large skillet, with oil, to medium heat.
Add samosas.
Cook 5 minutes on each side.

Plating:

Distribute salad between each plate and sprinkle with coconut flakes
Add a dolop of the tamarind bbq sauce to each plate.
Divide the samosas between each plate onto the tamarind sauce.

Wine:

#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante, #veat, #veese

2016-07-06

2016.06.29 Salad; Edamame, Goji, Hemp, Kale, Miso, Quinoa, Pea, Spinach, Zucchini

2016.06.29 Salad; Edamame, Goji, Hemp, Kale, Miso, Quinoa, Pea, Spinach, Zucchini



Shopping Cart (Products are suggestions, substitute per need/want):


1 pkg. Alter Eco Organic Royal, Quinoa Black
1 pkg. Manitoba Harvest Hemp Hearts
1 pkg. Navita's Naturals Organic Sundried Goji Berries
1 bottle Organicville Miso Ginger Vinaigrette
1 pkg. Edamame
1 pkg. Kale
1 pkg. Peas, Snap
1 pkg. Spinach, Baby
1 Zucchini
(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation:

Bring all ingredients to room temperature
Large fry pan with 2 tablespoons EVOO
Small pot with 1 cup salted water
Black quinoa (1/2 cup)
Zucchini (1) - Trim ends and discard, quarter lengthwise, then slice across into 1/2" cubes.
Kale (3-4 leaves) - Remove stems and slice at angle into 1/4" pieces, then roll leave into a large roll and slice across into 1/2" strips.
Snap Peas (2/3 cup) - cut fibrous ends and discard, then peas in half at an angle.
Edamame (1/2 cup)
Baby Spinach (1 1/4 cup)
Hemp Hearts (1 tablespoon)
Goji Berries (1 tablespoon)
Miso Vinaigrette (1/2 cup)

Cooking:

Quinoa:

Bring small pot to boil.
Add black quinoa to boiling water; stir.
Cover and reduce heat to medium-low.
Simmer 16 minutes, or until liquid is absorbed and quinoa is tender.
Remove from heat.
Let rest, covered, 3 minutes.
Fluff with a fork.
Set aside.

Zucchini & Stems:

Heat large saute skillet to medium-high heat.
Add zucchini and kale stems to skillet.
Stir to mix.
Season with salt and pepper.
Cook 3 minutes.

Kale:

Add kale leaves to large fry pan.
Stir to mix.
Cook 3 minutes.
Add 1 1/2 tablespoons water.
Cook 1 minute, or until water cooks off.
Stirring periodically.

Snap Peas & Edamame:

Add snap peas and edamame to large fry pan.
Stir to mix.
Cook 2 minutes, or until zucchini and snap peas are tender.
Salt and pepper to taste.

Plating:

Divide baby spinach evenly on each plate.
Spoon black quinoa evenly on each plate over spinach.
Top each plate evenly with sauteed vegetables.
Drizzle miso vinaigrette over each plate to taste.
Sprinkle plate with hemp hearts and goji berries.

Wine:



#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

2016.06.27 Tofu; Bell Pepper, Broccoli, Carrot, Cilantro, Coconut Milk, Curry, Garlic, Ginger, Jalapeno, Lime, Ramen, Scallion, Shiitake, Tofu

2016.06.27 Tofu; Bell Pepper, Broccoli, Carrot, Cilantro, Coconut Milk, Curry, Garlic, Ginger, Jalapeno, Lime, Ramen, Scallion, Shiitake, Tofu


Shopping Cart (Products are suggestions, substitute per need\want):

1 pkg. Nasoya Organic Firm Tofu, Sprouted
1 jar Thai Kitchen Green Curry Paste
1 pkg. Lotus Foods Organic Millet & Brown Rice Ramen
1 can Whole Foods 365 Organic Lite Coconut Milk
1 pkg Mushrooms, Shiitake
1 bunch Carrots
1 Bell Pepper, Red
1 Jalapeno
1 Lime
1 pkg. Broccoli, Florets
1 bunch Cilantro
2 bulbs Scallion
1 root Ginger
1 bulb Garlic
(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Toasted Sesame Seed Oil
Sea Salt, fine crystal
Pepper, ground

Measurement/Preparation:

Bring all ingredients to room temperature

Large pot with 2 tablespoons EVOO to medium- heat
Medium pot with 3/4 full of slightly salted to boil

Carrot, diced (2/3 cup)
Shiitake Mushrooms (3/4) - Remove stems and discard, then slice into 1/4" slices.
Jalapeno (1) - Cut into 1/2, discard seeds, stem and white-ribbing, then mince.
Ginger, chopped (1 teaspoon)
Garlic, minced (1/2 teaspoon)
Red Bell Pepper (1) - Cut into 1/2, discard seed pod and stem, then slice into 1/4" strips. 
Broccoli, florets (1 1/2 cups) - Roughly chop broccoli into bite-sized pieces.
Green Curry Paste (1/4 cup)
Lime (1) - Cut into half, then slice 1/2 into quarters for garnish saving other 1/2 for juicing.
Coconut Milk (15 ounces)
Sprouted Tofu (1/2 block) - Slice sprouted tofu into bite-sized cubes.
Ramen (2 blocks)
Cilantro (10 sprigs) - Destem and discard stems, then roughly chop cilantro leaves.
Scallion (2) - Cut root ends off and discard ends, then thinly slice scallion at an angle.

Cooking:

Soup (Tom Kha):

To large pot add carrots, mushrooms and desired amount of jalape├▒o (or omit).
Add ginger and garlic
Add salt and pepper to taste.
Cook 3 minutes, stirring periodically.

Vegetables & Curry:

Add bell pepper and broccoli to pot with carrots and mushrooms; stir.
Cook 1 minute.
Add green curry paste to pot.
Squeeze juice of the half lime over pot.
Stir to combine.
Cook 1-2 minutes.

Coconut Milk & Tofu:

Add lite coconut milk and 1/2 can of water to pot, stir.
Add tofu to pot.
Reduce large pot heat to medium.
Bring to a boil.
Cook 6-8 minutes, stirring periodically.
Reduce large pot heat to low.

Ramen:

Bring medium pot to a boil.
Add ramen to boiling water.
Cook 3 minutes.
Stir to ramen to separate.
Cook 1-2 more minutes.
Strain ramen & return to medium pot.
Drizzle ramen with 1 tablespoon toasted sesame seed oil.
Toss to coat.

Plating:

Divide ramen between bowls.
Ladle tom kha over noodles.
Sprinkle cilantro and scallions, divided evenly, over top of each bowl.

Serve lime wedges on the side.Wine:


#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

2016-07-05

2016.06.25 Seitan; Cabbage, Celery, Chive, Garlic, Greens, Onion, Potato, Seitan

2016.06.25 Seitan; Cabbage, Celery, Chive, Garlic, Greens, Onion, Potato, Seitan



Shopping Cart (Products are suggestions, substitute per need\want):


1 pkg. Upton's Naturals, Traditional Seitan
1 jar Urban Accents Hungarian Herb Paprika Blend
1 bottle Weber Original Real Molasses Barbecue Sauce
1 bottle Maple Grove Farms Vinaigrette, Citrus
2 Potato, Russet
1 bunch Chive
1 bulb Garlic
1 bunch Celery
1 bulb Onion, Yellow
1 pkg. Greens, Mustard
1 pkg. Cabbage, Red, shredded
(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation:

Bring all ingredients to room temperature
Medium pot with 2" of lightly salted water
Large fry pan with 2 tablespoons EVOO
Seitan (8 ounces) - Roughly chopped into bit size pieces, place into large prep bowl
Russet Potato (2) - Peel (if desired), and dice into 1/2" pieces
Chives (8 sprigs) - mince, and divide in 1/2
Garlic (2 cloves) - mince
Celery (1 stalk) - Slice at an angle into about 1/4" pieces
Yellow Onion (1/2) - cut ends off, remove peel, slice into 1/4" strips
Mustard Greens (3/4 cup) - roughly chop leaves and place into large prep bowl
Red Cabbage, shredded (1/2 cup)
Molasses Barbecue Sauce (1/3 cup)
Citrus-Cider Vinaigrette (1/2 cup)
Paprika-Herb Spice Blend (2 teaspoons)

Cooking:

Prep Mustard Greens -

Drizzle with 1/2 of the citrus-cider vinaigrette.
Massage greens to soften leaves.
Set aside.

Season Seitan -

Drizzle with about 1 tablespoon cooking oil.
Add paprika-herb spice blend.
Lightly season with salt and pepper.
Toss to coat.

Cook Potato -

Place diced potato and minded garlic into the medium pot.
Bring to a boil.
Cook 10-12 minutes, or until fork tender.
Reserve about 1/4 cup potato cooking water, then strain.
Return potato to same pot.

Saute Onion -

Heat skillet to medium-high heat.
Add onion to hot pan.
Lightly season with salt.
Cook 2 minutes, stirring periodically.

Seitan & BBQ Sauce -

Add seitan to pan with onion; stir.
Cook 1 minute.
Add molasses barbecue sauce.
Add 1/4 cup water and pour over pan. 
Stir.
Bring to a boil, then reduce heat to medium-low.
Simmer 8-10 minutes, or until sauce thickens and coats seitan, stirring occasionally.
Salt and pepper to taste.

Make Salad -

Add celery and red cabbage to bowl with greens.
Drizzle with remaining vinaigrette.
Salt and pepper to taste.
Toss to combine.

Mash Potato -

To pot with potato add chives and 1-2 tablespoons of potato cooking water.
Drizzle with 1-2 tablespoons olive oil.
Mash with a potato masher (or the back of a cooking spoon).
Add half of the chives to potato; reserve the rest.
Salt and pepper to taste.

Plating:

Divide garlic-chive potato mash between plates.
Top potatoes with molasses barbecue seitan.
Sprinkle with reserved chives.
Serve mustard green salad on the side.

Wine:


#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

2016-07-04

2016.06.24 Lentil; Bell Pepper, Carrot, Pepper, Garlic, Lentil, Olive, Onion, Orange, Parsley, Raisin, Zucchini

2016.06.24 Lentil; Bell Pepper, Carrot, Pepper, Garlic, Lentil, Olive, Onion, Orange, Parsley, Raisin, Zucchini


Shopping Cart (Products are suggestions, substitute per need\want):

1 jar Trader Joe's Paprika, Smoked
1 can Westbrae Natural Organic Black Lentils
1 pkg. Rapunzel Vegan Vegetable Bouillon
1 bottle Maple Grove Farms Vinaigrette, Citrus
1 jar Kalamata Olives, pitted
1 pkg. Raisins
1 Onion, Red
2 Carrots
1 bunch Parsley
1 bulb Garlic
1 Chili Pepper, Fresno
1 Bell Pepper, yellow
(plus anything missing from the staples list)


Fridge/Pantry Staples:


EVOO
Sea Salt, fine crystals
Pepper, ground


Measurement/Preparation:


Medium pot, lightly salted water, to boil
Large skillet, 2 tablespoons EVOO, to medium-high heat

Citrus Vinaigrette (4 tablespoons)
Black Lentils (2 1/2 cups)
Raisins (3 tablespoons)
Smoked Paprika (1/2 teaspoon)

Vegetable Bouillon (1 cube or 1 tablespoon)

Red Onion (1/2 wedge) -

Trim ends
Remove peel
Medium dice into 1/2"

Zucchini (1) -

Trim ends
Halve lengthwise
Lay flat and slice across in 1/2" thick half moons

Carrots (2) -

Trim ends
Halve lengthwise
Lay flat and slice across in 1/4" thick half moons
Fresno Chili Pepper (1) -
Slice into rings, discarding stem

Yellow Bell Pepper (1/2) -

Dice into 1/4 pieces

Orange (1) -


Zest 1/2 of orange, reserve
Cut in 1/2, reserve each
Lay half orange fat and remove peel with curved downward cuts, exposing flesh.
Cut 1/2 orange into bite-size pieces.
Reserve other 1/2.

Parsley (8 stems) -

Destem & roughly chop leaves

Garlic (2 cloves) -

Mince and divide in 1/2
Add 1/2 to parsley and reserve other 1/2

Kalamata Olives (1/4 cup) -

Roughly chopped

Cooking:

Medium Pot -

Crumble vegetable bouillon into boiling water.
Add black lentils and stir.
Cover, then reduce heat to medium-low.
Simmer 20-25 minutes, or until lentils are tender, stirring occasionally.
Strain, then return lentils to pot.

Gremolata -

To a medium prep bowl add parsley, garlic, orange zest, kalamata olives, and 1 tablespoon EVOO
Salt and pepper to taste.
Stir to combine.

Large Skillet -

Add carrots, zucchini, and onion to hot pan.
Sprinkle with smoked paprika.
Season with salt and pepper; stir.
Cook 5 minutes, or until carrots are tender, stirring occasionally.
Add reserved garlic and stir.
Cook 1 minute. Lentils -
Squeeze juice of half orange over over lentils, avoiding seeds.
Add raisins.
Salt and pepper to taste.
Stir to combine.
Dressing -
Add 1-2 tablespoons olive oil bowl with citrus vinaigrette base.
Stir to combine.

Plating:

Divide lentils between bowls.
Spoon vegetables over lentils.
Top with yellow bell pepper and orange.
Drizzle vinaigrette over bow to taste.
Spoone gremolata over top.
Garnish with Fresno pepper.

Wine:


#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

2016.06.19 Tofu; Bean, Cilantro, Orange, Radish, Rice, Shallot, Tofu

2016.06.19 Tofu; Bean, Cilantro, Orange, Radish, Shallot, Tofu


Shopping Cart (Products are suggestions, substitute per need\want):

1 pkg. Nasoya Organic Firm Tofu, Sprouted
1 jar McCormick Gourmet Spice Blend, Cuban
1 jar Gancho Ranch Original Chimichurri Sauce
1 pkg. Whole Foods 365 Rice, Basmati
1 can Whole Foods 365 Beans, Black
1 bottle Whole Foods 365 Orange Juice
1 bottle Braggs Vinegar, Cider
1 Orange
2 Radishes
1 Shallot
1 pkg. Cilantro
1 pkg. Carrot, shredded
(plus anything missing from the staples list)


Fridge/Pantry Staples:


Sea Salt, Fine Crystals
Pepper, Ground
EVOO


Measurement/Preparation:


Small pot with 1 1/4 cups of water, slightly salted, to boil
Large skillet with 2 tablespoons EVOO, to medium-high heat

Sprouted Tofu (1/2 block), cut into 1/4" squares, place in large prep bowl
Cuban Spice Blend (3 teaspoons)
Chimichurri Sauce (1/2 cup)
Basmati Rice (1/2 cup)
Cilantro (12 sprigs) -
Destem and roughly chop
Reserve 1 tablespoon for garnish later
Black Beans, drained and rinsed (2/3 cup)
Shredded Carrots (2/3 cup)
Orange (1) -
Peel 4 long strips of zest
Cut off ends of orange
Lay flat and remove peel with curved downward cuts exposing flesh
C ut orange flesh into bite size pieces
Radishes (2) -
cut off root ends and discard
lay flat and slice in 1/4" thick half moons
place in medium prep bowl
Shallot (1) -
Cut ends off and remove peel
Halve lengthwise
Lay flat and slice in 1/4" thick half moons
Add to radishes in prep bowl
Cider Vinegar (2 teaspoons)
Orange Juice (2 teaspoons)


Cooking:



Small Pot -

add basmati rice and orange zest, then bring to aboil.
Once boiling, cover and reduce heat to medium-low.
Simmer 16 minutes, or until rice is tender and water is absorbed.
Remove from heat.
Let rest, covered, 3 minutes.
Fluff with a fork.

Pickle Vegetables -

Add carrots, cilantro, cider vinegar and orange juice to bowl with radishes and shallot. Lightly season with salt and pepper.
Drizzle with 2 tablespoons EVOO.
Toss to coat.
Set aside to pickle, stirring occasionally.

Tofu -


Drizzle with 2 tablespoons EVOO.
Sprinkle with cuban seasoning.
Lightly season with salt and pepper.
Toss to coat.

Large Skillet -


Add tofu to hot pan. Cook 10-12 minutes, or until evenly crisp, stirring occasionally.

Small Pot -

Remove orange zest from rice and discard.
Add black beans, orange pieces, and about 1 tablespoon chimichurri sauce.
Salt and pepper to taste.
Stir to combine.

Plating:

Divide rice and black beans between plates.
Top rice and beans each with Cuban tofu.
Serve citrus-pickled vegetables on the side of each plate.
Drizzle remaining chimichurri sauce over dish.
Garnish with reserved cilantro.

Wine:


#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

2016.06.17 Cauliflower; Apricot, Cauliflower, Fennel, Garbanzo, Pistachios, Quinoa, Spinach

2016.06.17 Cauliflower; Apricot, Cauliflower, Fennel, Garbanzo, Pistachios, Quinoa, Spinach



Shopping Cart (Products are suggestions, substitute per need\want):

1 pkg. Alter Eco Organic Royal, Quinoa Rainbow
1 jar Simply Organic, Paprika Smoked
1 jar McCormick Gourmet Collection Blends, Moroccan Seasoning
1 jar Stonewall Kitchen Dressing, Cilantro Lime
1 can Whole Foods 365 Beans, Garbanzo
1 1 pkg. Cauliflower, florets
1 Fennel, Bulb
1 pkg. Apricots, Dried
1 pkg. Spinach, Baby
1 pkg. Pistachios, Shelled
(plus anything missing from the staples list)


Fridge/Pantry Staples:


EVOO
Sea Salt, Fine Crystals
Pepper, Ground


Measurement/Preparation:

Bring all ingredients to room temperature

Oven, preheat to 400 degrees
Small pot with 1 cup water, slightly salted, to boil
Large skillet, 2 tablespoons EVOO, to medium-high heat

Cauliflower, florets (1 pound), cut into bite-size pieces
Fennel, trimmed (1 bulb), remove core with angled downward cuts, then slice into 3/4" strips
Pistachios (3 tablespoons), roughly chopped
Spinach (2 1/2 cups), place in medium prep bowl
Apricots (4-5 pieces), roughly chopped
Garbanzo, drained and rinsed (15 ounces)
Moroccan Seasoning (1 1/2 teaspoons)
Smoked Paprika (1 tablespoon)
Rainbow Quinoa (1/2 cup)
Cilantro Dressing (1/3 cup)


Cooking:


Boiling small pot - 

Add rainbow quinoa and smoked paprika to boiling water, then stir.
Return to a boil.
Reduce heat to medium-low and cover.
Simmer 16 minutes, or until quinoa is tender and water is absorbed.

Heated large skillet -

Heat large skillet over medium-high heat.
Add cauliflower and fennel to hot skillet.
Season with moroccan spice blend and salt to taste.
Stir to evenly coat.
Cook 3-4 minutes, stirring occasionally.
Add garbanzo beans.
Add 2 tablespoons EVOO.
Stir to combine.
Cook 2 minutes.
Oven -
Transfer skillet to oven.
Roast 10 minutes.


Quinoa -

Add apricots to pot with quinoa and re-cover.
Remove from heat.
Let rest, covered, 3 minutes.
Fluff with a fork and stir to incorporate.
Salt and pepper to taste.

Spinach -

Meanwhile, place baby spinach in a medium bowl.
Drizzle with about 1 tablespoon cilantro-lime dressing.
Salt and pepper to taste.
Toss to coat.

Skillet\Oven -

WARNING: USE MITTS!
Add pistachios to skillet with roasted vegetables.
Stir to combine (handle is still hot!).
Roast 3-4 minutes, or until nuts are lightly toasted and cauliflower is tender.
Salt and pepper to taste.

Plating:

Make a bed of spinach on each plate.
Top with smoky quinoa.
Serve roasted vegetables over quinoa.
Drizzle with cilantro-lime dressing to taste.


Wine:


#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

2016.06.12 Pasta; Bell Pepper, Gremolata, Linguine, Pea, Spinach, Tomato, Zucchini

2016.06.12 Pasta; Bell Pepper, Gremolata, Linguine, Pea, Spinach, Tomato, Zucchini



Shopping Cart (Products are suggestions, substitute per need\want):

1 jar Victoria Vegan Alfredo Sauce, Arugula Pesto
1 pkg. Whole Foods 365 Linguine, Whole Wheat
1 can Whole Foods 365 Artichoke Hearts
1 Lemon
1 Shallot
1 Garlic
1 Parsley
1 Zucchini
1 pkg. Tomatoes, Grape
1 Bell Pepper, Yellow
1 Bell Pepper, Red
1 pkg. Peas, Snap
1 pkg. Spinach, Baby
(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, Fine Crystals
Pepper, Ground

Measurement/Preparation:

Bring all ingredients to room temperature

Large pot of lightly salted water, for pasta
Large skillet with 2 tablespoons EVOO

Zucchini (1), trim ends, cut quarter lengthwise, then cut into 1/4" pieces
Grape tomatoes (1 cup), cut each into 1/2
Red bell pepper (1/2), cut into 1/4" slices
Yellow bell pepper (1/2), cut into 1/4" slices
Lemon (1), peel 4 long strips of zest, then finely chop
Lemon, cut the lemon in 1/2, then cut 1/2 into quarters, save the other 1/2 for juicing
Parsley (12 sprigs), destem, then finely chop
Artichoke hearts (2/3 cup), drain then finely chop
Garlic (3 cloves), finely chop and divide in 1/2 between two prep bowls
Shallot, cut ends off and remove peel, then finely chop
Snap Peas (1 cup) remove fibrous strings\ends, then cut in half at an angle
Pesto (1/4 cup)
Spinach (2 1/2 cups), roughly chop

Cooking:

Pasta -

Cook pasta to package instruction, about 12 minutes or al dente.
Strain pasta saving 1/4 cup of pasta water.
Set both aside.


Gremolata -


In a medium prep bowl add the lemon zest, parsley, first half of chopped garlic, artichoke, 2 tablespoons EVOO, and salt & pepper to taste, stirring all to combine.


Saute -


In skillet over medium heat, saute shallot and remaining second half of chopped garlic for about 2 minutes.
Add zucchini, tomato, bell pepper, salt & pepper to taste to skillet and cook about 5 minutes.
Add snap pea.
Squeeze juice for the 1/2 lemon, avoiding seed, over the vegetables.
Cook all for 2 minutes stirring periodically.


Combine -


Add pasta to skillet with vegetables and stir to combine.
Add arugula pesto and 2 tablespoons of reserved pasta water and stir to combine.
Cooking 3 minutes until pasta is warm and sauce thickens.
Add spinach to skillet, and remove skillet from burner
Stir meal until spinach wilts.
Add salt & pepper to taste.

Plating:

Half meal between two dishes
Drizzle and remaing pan sauce over each dish.
Top each dish with the gremolata.
Lemon wedges on the side.

#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante