Pasta Salad

This is a gluten-free pasta salad for people who a) don’t eat gluten and b) don’t even like pasta salad. The noodles are from Trade Joe’s and the sauce is mostly nutritional yeast. (Yeah, baby!)

Ingredients:
2 cups pasta (dry), then cooked according to the directions
2/3 cup nutritional yeast
1.5 tsp mustard
1 TBL Braggs
1 TBL apple cinder vinegar
1 tsp red wine vinegar
1 TBL olive oil
2-3 celery stalks
15 grape tomatoes
6 mushrooms
5 green onions
2 baby cucumbers
1 green bell pepper

Mix together sauce. Then toss pasta and diced vegetables. Allow to sit 30-60 minutes before serving. Delicious!

Trader Joe’s Brown Rice Spirals:

Vegetable Fried Rice

Behold, the five minute dinner!

1 cup leftover brown rice
2 carrots, chopped into tiny pieces
1 cup green peas
1 cup broccoli
1/2 TBL minced garlic
1/2 cup green onions, diced
1/2 tsp Braggs or light soy sauce
1 tsp dark soy sauce
1/2 tsp olive or other neutral cooking oil
1/2 tsp sesame oil
1/4 tsp white pepper

Prep all your vegetables then heat the olive oil in a pan (or the dutch oven that lives atop your stove). Saute the garlic for a minute, then add the carrots, peas, and broccoli. Cook until carrots are almost tender, then add the green onions, two soy sauces, sesame oil, pepper, and rice. Cook 2-3 minutes until everything is nice and hot.

Kung pao tofu

Hey, look at us, we actually made something twice! This time, we served the kung pao tofu and vegetables over rice. We didn’t have any fresh ginger, so I subbed about 1 teaspoon of powdered ginger, no mushrooms in the house, but i added edamame. I also made sure to cut up the chilies this time, before adding them to the sauce, so it was nice and spicy. This dish was amazing. Enjoy (again)!

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kp 2

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For the complete recipe, click here.

Vegetarian Italian bean and vegetable soup

With the freezing monsoon weather, it was definitely another night for soup. Following a confusing conversation about making matzah ball soup, S and I went for an Italian style soup, reminiscent of minestrone, without the pasta and some other key ingredients. Oh, and we got to use our new immersion blender, which is so much better than the old one!italian soup

½ package vegetarian bacon, diced

1 onion, diced

3 celery stalks, chopped

4 garlic cloves, minced

4 small potatoes, chopped

Salt and pepper

2 cups swiss chard

1.5 cups chopped tomatoes

1 can white beans, with liquid

1 can kidney beans, with liquid

4-5 mushrooms, chopped

2 TBL miso

32 oz water (or to cover)

1/2 TBL parsley

1 bay leaf

¼ tsp thyme

1 TBL basil

1 TBL oregano

3 green onions, chopped for garnish

In a large pot, saute vegetarian bacon, onions, garlic, celery, salt and pepper with some olive oil. When the vegetables begin to soften, add in potatoes and saute 2-3 minutes. Add remaining ingredients, except spices. Add enough water to cover and bring to a boil. Add spices and reduce heat to simmer. Cook 30-40 minutes. Pulse about half the soup with an immersion blender for a creamy texture. Serve with chopped green onions.