If you are craving something creamy, rich, and delicious, then BY-GOLLY do we have the pasta for you! Creamy Tomato Pasta swoops in and saves you from your rich and creamy cravings… while still adhering to your high morals of vegan, organic, seasonal, and AMAZING cuisine!
So.. what goes into a creamy tomato pasta? Tomatoes! duh.. and pasta. And creamy. CREAMY. No but seriously; whole wheat penne pasta, sunflower-pumpkin seed garlic “cheese” (sunflower seeds, pumpkin seeds, garlic, nutritional yeast, sea salt, and a bit of olive oil, for funsies), tomatoes, earth balance, basil, salt and pepper to taste.
After getting your penne nice and al dente, stir it up with some earth balance (we recommend the organic version… the flavor is supremo) and lots of chopped up tomatoes. Make it creamy and good, let those little tomatoes break down and surrender to the pasta gods. Now add in a healthy portion of sunflower-pumpkinseed garlic cheese (or whatever nuts/seeds you happen to have on hand, they all work wonders!) and keep on stirring. In no time you will have a delicious dish. But don’t you dare forget the sea salt, cracked black pepper, and fresh basil! Ohhhh noooo. That would be a crime in our book. The book of BEST.
Annnnnnnddddddd…. VOILA! VIOLA. VIOLINS. VIOLINS WILL SING YOU TO SLEEP AFTER YOU EAT THIS AND FOOD-COMA.
Hey, look, it’s BESTO-PESTO! We made this pesto out of pumpkinseeds, basil, garlic, nutritional yeast, lemon juice, olive oil, and sea salt, all pureed together in our fancy-pantsy food processor.
Yum! This stuff was good! We put it on some whole wheat noodles, but I think it would be quite nice smothered on a vegan pizza with roasted vegetables or perhaps radically smeared on some delicious bread with lots of grilled veggies… mmmm… OR slathered on cubed tofu and let sit to marinate… or used as a potato salad marinade…
All I know is that the possibilities are endless and yet I want to TRY THEM ALL! : )
This one is an update of our mu-fu tacos, instead of cremini or button or whatever we used last time, we used SHIITAKE! yum. These crazy fungi added a delicious flavor of their own instead of just soaking up a bunch of spice and whatnot. SHIITACOS ARE THE BEST!! THE BEST, DAMMIT!!!
So.. what all went into a shiitaco?? well: shiitakes, tofu, onion, garlic, avocado, lettuce (picked from our garden!). We spiced it up with salt, black pepper, cayenne pepper, chili powder, lemon juice, basil, oregano, cumin, paprika, and yeah, thats it. Tofu and ‘takes sauteed in olive oil (and all the spices), avo and lettuce were fresh! Sprouted corn tortillas were utilized to their fullest, and we served beans and rice from Ali’s mom. DELICIOUS MEAL TIME BEGINS NOW!
What is the best way to beat the heat?? ULTRA COOL GUACAMOLE, that’s what! Guacamole is the BEST, and this is the BEST of the guac (that’s not bragging, its truth).
So.. what goes into Guacamole à la BEST? Get yer pencils ready ya’ll: avocado (3), red onion (1/2), roma tomatoes (2), cilantro (a healthy portion), HOT pepper (1/2), juice from one small lime, garlic powder, sea salt, copious amounts of BOOYAH. AND THATS IT. Mash it up, stir it around, INDULGE IN AVOCADO PARADISE.
For the unknowing, avocado is derived from ancient Greek, and means something close to delicious vegetable-like fruit necessary for the most delicious and exquisite meals prepared by mere mortals when they want to pretend to be superior. Seriously, google that stuff, its real stuff! Good? Good. Excellent.
The concept of this pasta appeals to me… penne pasta in a lemon bechamel sauce with sauteed tofu, kalamata olives, and grape tomatoes, garnished with fresh basil… but to be honest with you, this pasta needs help!
It was good, but not quite right. The béchamel was off, it didn’t quite have the flavor layers or complexity that I was going for. It was my first try at a vegan béchamel sauce, and unfortunately it was a failure. So why am I blogging about it? Well, not everything that we make in the kitchen is a great success, and some things need improvements. So I am hoping that perhaps someone out there in the vegan world could help us save this dish!
Does anyone know of a truly fantastic vegan béchamel sauce recipe? One that could save this dish and give it the flavor and complexity that it truly deserves?! Please do share if you do : )
In the meantime I will be searching for a way to save this dish!
Putting the time and effort into creating a beautiful meal is all good and fun… when we feel up to it. But sometimes being able to create something delicious on the fly is what the mood or time alloted calls for… and that’s when lazytasty is born!
This lazytasty sandwich is a vegan pizza minus all of the time and prep normally required. It sits on kalamata olive bread (our favorite!) and has a layer of marinara sauce on the bottom, along with a layer of pumpkinseed (or some other seed or nut) cheese on top. Then it has grilled tomato, onion, and mushrooms layered between with fresh basil and some capers for fun and excitement!
Lazytasty rules! Go team!
P.S. Pumpkinseed cheese/nut cheeses can be made in a jiffy (that means real quick for those of you who don’t speak forties) with a spice grinder. Throw your choice of nut/seeds into the grinder, along with some nutritional yeast and sea salt. To make the cheese into more of a paste that can be easily spread on bread, transfer the cheese into a bowl and drizzle some olive oil onto it, working it with a spoon or fork until it becomes a paste.
Jef thought that this post should have something to do with leprechauns, since the colors in this dish are green and gold. So Curry Tofu Scamble with Avocado can also be known as The Leprechaun Scramble (just not officially… sorry Jef!).
We made this for breakfast, and usually we use soft tofu for tofu scrambles, but extra firm was all we had. And you know what? It was still mighty good!
This dish has in it: extra firm tofu, parsley, avocado, curry powder, paprika, cayenne, cumin, dijon mustard, black pepper, and sea salt. Maybe even more, I can’t recall. It was full of flavor, and the coolness of the avocado balanced out the heat and all the spice in this dish. Tomatoes would have been nice in here as well, especially cherry or grape tomatoes.
T’was a good and healthy breakfast!
Summer improv dessert… and all we had to run to the store for was the vanilla soy ice cream! BEHOLD! The Mighty White Peach and Pluot Cobbler.
Making this was easy as… well, cobbler! We sliced up a pluot and a white peach, and layered them in the bottom of our small cast iron pan. Next came a little butter (earth balance) and brown sugar on top of the stone fruit. Then, cobbler-making time: we mixed some oats and wheat bran together with MORE BUTTER AND BROWN SUGAR, along with a bit of salt, cinnamon, nutmeg, and fresh grated ginger. We put this mixture on top of the stone fruit, and popped it into our preheated 400 degree fahrenheit over.
Ooooh the house was smelling really good after a few minutes! I think the cobbler was in the oven for 15 minutes or so. It was ooey and gooey and tasty! We topped it off with vanilla soy ice cream…. mmmmmmm…
Hey look! It’s Lucy the vegan Norwegian Forest Cat being the softest Cat Pancake in the world! Activate Pancation, Lucy!
Lately we have been improving our meals based on what is in the fridge, and this is proving to be muey satisfactory! For dinner last night we came up with this incredibly tasty dish: Lemony-Buttery-Herby Pasta!
This pasta has sauteed tofu, cremini mushrooms, green onions, garlic, roma tomatoes, zucchini, and parsley in a lemony-buttery (aka earth balance-y) sauce with penne, garnished with fresh basil. We gobbled this magnificent stuff up. It was lemony fresh and buttery rich, with delicious flavors from the sauteed vegetables.
We will definitely be making this purposefully from now on!
P.S. The garden is a growing big and strong, so hopefully soon we will be making some dishes straight from the garden! : )