Friday, April 30, 2010

Foodie Friday: Why yes, I do like spinach

It's Foodie Friday! Foodie Friday is my weekly feature that gives you a window into my kitchen. I love to cook, I love to eat, I love to read cookbooks, and I love to inspire people to give vegan food a chance. Thus, Foodie Friday was whipped up and baked to perfection.

Often, perusing my pantry at dinnertime is like an episode of Chopped--I open the door and the things I find go together as well as water and oil. I don't always plan meals ahead, so sometimes I have to get creative. To make those hodge-podge meals come together a little bit better, I like to keep a good stock of canned goods and dried pasta on hand.

My Italian husband would eat pasta every day if I let him. I don't let him, but I do indulge him from time to time. Last weekend I threw together a linguine dish fit for the gods.

Linguine with Artichoke and Mushroom Sauce

1 lb. linguine
olive oil
1 yellow onion, diced
2 heaping spoonfuls chopped garlic
8 baby bella mushrooms, cleaned and sliced (you could use more... I only had a few left in the package)
1 28 oz. can diced tomatoes
1 14 oz. can artichoke hearts, drained and quartered
1 tsp. each dried oregano, basil, and marjoram
salt and pepper
fresh parsley, chopped

Prepare linguine according to directions on package. While that cooks, lightly coat the bottom of a pot or deep pan with olive oil and sautée onion and garlic until fragrant. Stir in mushrooms and allow to cook for another minute or so. Stir in diced tomatoes and artichokes. Stir in herbs and season with salt and pepper to taste. Cook until heated through. Serve immediately over pasta, garnished with parsley. Serves two with leftovers.

I like to make big breakfasts on the weekend. On Sunday, we had cherry pecan scones (from 1,000 Vegan Recipes) and tofu sausage wraps (of my own creation).

Tofu Sausage Wraps

olive oil
1 yellow onion, diced
1 12 oz. block of tofu, patted dry and cubed
8 oz. veggie sausage patties (I used Morningstar Farms this time, but I have also used Lightlife)
1 heaping spoonful chopped garlic
flour tortillas (I used whole wheat)
fresh parsley, chopped

Lightly coat a pan with olive oil and sautée onion and garlic until onions are translucent. Add the tofu and sausage. If you are using frozen sausage patties, I recommend thawing them out in the microwave first. Cook until sausage is browned and tofu is heated through. Mix in chopped parsley. Fold into tortillas and serve immediately. Makes about six wraps.

Sweet potato and peanut soup with baby spinach from 1,000 Vegan Recipes

Spanish bulgur (and baby spinach with lemon and garlic from 1,000 Vegan Recipes)

Broccoli with black beans and walnuts from 1,000 Vegan Recipes

I love green vegetables!


Jessica (Bayjb) said...

All of those recipes look amazing, especially the pasta dish, I might have to make it!

The Random Blogette said...

Oh yummy! I need to make that pasta dish! I keep trying to explain to my hubby that we can make meatless dishes and they can be just as good. And cheaper!