Mediterranean Pasta with Greens

I am really loving the warm weather, spring vegetables, and my Clean Food (vegan) cookbook! I was carb craving so decided to try out the recipe “Mediterranean Pasta with Greens” from the Spring section. My bad luck continues with my car being towed and ticketed today (I forgot it was Tuesday…street cleaning day on my block 😦 ) and my computer stopped working for 12 hours…so a nice comforting pasta dish was in store.  This absolutely hit the spot! It was quick, light, and tasty! Next time I would double the vegetables (a heavy on the pasta veggie ratio) and maybe try out , but overall the recipe was a success. I still don’t have my phone back yet (or a camera) so the pictures are not the same quality as usual, but I tried to capture the deliciousness! Enjoy!

Ingredients

1 pound penne or fusilli
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 small onion, chopped
1 tablespoon dried basil *may have to add more spices if going to double the veggies…just keep the basil to oregano ratio
2 teaspoons dried oregano
1 ½ cups cooked chickpeas *I used 1 can of chickpeas
2 cups canned diced tomatoes with their liquid *I used 1 28 oz can of organic diced tomatoes. I would double this next time
2 tablespoons tomato paste
¼ cup mirin
1 small bunch kale, chopped (I used purple kind fun 😉 )*I would double this
Sea salt and freshly ground pepper

Instructions

Cook pasta according to directions on package. Rinse, drain and return to pot. Drizzle with 1 tablespoon olive oil and set aside.

In large Dutch oven over medium heat, sauté garlic and onion in 2 tablespoons of olive oil until soft (about 3 mins). Add basil, oregano, chickpeas, tomatoes, tomato paste and mirin. Sauté 5 minutes longer. Add kale, then cover and cook 3 minutes or until soft. Uncover and stir to combine all ingredients. Season with salt and lots of pepper and toss with pasta. (I had to add a little vegetable stock here because a little dry with all the pasta). Cook to heat through and serve.

Baked Apple Streusel (Vegan)

In sticking with my “cook your own junk food” theme, I decided to try my hand at some apple goodness. 🙂 This recipe was originally a Weight Watchers recipe, and while the portions are small (which isn’t a bad thing), I was very impressed with how quick and easy it was. I only made a few changes to the recipe to make it a little healthier and completely vegan (it was almost there on its own *smiles*). I swapped out the all purpose flour for organic whole wheat flour and the margarine for vegan butter. This recipe was absolutely delicious! (roommate tested and everything) Another added bonus to this recipe the ingredients are things I (and most people) almost always have stocked in the fridge and pantry! Hope you enjoy it as much as I did.

Prep time: 10 minutes. Cook time: 45 minutes. 4 WWPlus Points (2012). Serves 8.

Ingredients

4 medium fresh apple(s), peeled, cored and thinly sliced (use firm apples) **I would double this next time to get a little bit more volume, but if you do increase the number of apples be sure they are THINLY sliced so they cook easily
1/2 cup(s) unpacked brown sugar
1/2 tsp ground cinnamon
2 Tbsp fresh lemon juice
1/4 cup(s) all-purpose flour whole wheat flour
1/4 cup(s) uncooked old fashioned oats
3 Tbsp reduced-calorie margarine  vegan butter

Instructions

  • Preheat oven to 350°F.
  • Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.
  • Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.
  • Bake until apples are tender and top is browned, about 45 minutes. Yields about 1/2 cup per serving.