Meatless Monday! Whole Wheat Linguini with Peas, Scallions and a Spicy Peanut Basil Sauce!

020Meatless Monday whole wheat pasta with basil peanut sauce

It was just me for Meatless Monday! today.

I was hungry for pasta, which I rarely eat, and I wanted to keep it simple and fast.

I also didn’t want to shop for any ingredients. So, Meatless Monday! was a really low carbon footprint meal.

Let me also add that the peanut butter which I use is a no sugar added, natural brand made from roasted Valencia peanuts; that’s it!

I scavanged the pantry and the freezer for what was available.

I just happen to have a basil plant on my patio.

005Meatless Monday Veggies Peanut basil pasta

I am sure that there is a better peanut sauce recipe but I improvised with what I had.

009Meatless Monday Peanut sauce

Ingredients:

Whole wheat pasta

1 cup frozen peas

5 scallions

1/2 cup broccoli florets

Sauce:

1 Tbspn peanut butter

1 Tbsp Bragg’s Aminos

1/2 lime, juiced

1 Tbspn crushed red pepper flakes

1/4 cup fresh basil chopped

011Meatless Monday peanut basil pasta

Method:

Boil the pasta.

Chop the veggies.

Mix together the peanut butter, Bragg’s Aminos, lime juice and crushed red pepper.

Place veggies in the colander and pour linguini and water over veggies and allow to drain.

Mix the sauce and chopped basil into the pasta, mix and enjoy!

014Meatless Monday whole wheat pasta with peanut basil sauce

I like the idea of gently “scalding” veggies with the pasta water. It brings out the flavors of the veggies and warms everything nicely.

Meatless Monay Pasta

Just me, dining al fresco!

023Meatless Monday whole wheat pasta with basil, peanut sauce

A cool cucumber salad with red onion complimented this meal and tamed the heat a bit.
016meatless Monday cucumber salad

  

Friends, Food and Champagne!

014 Breakfast with friends

A leisurely afternoon spent with friends, eating good food and sipping champagne is the best way that I know to spend my time!

015asparagus with pine nuts

The asparagus were delicious.

I sautéed them in olive oil, 3 cloves of crushed garlic and crushed red pepper flakes and a handful of pine nuts.

018meatless Monday PD

We sipped on Mimosas and soaked in the gentle sunlight listening to music and chatting about old times.

026 asparagus

  

Crispy Red Skin Potatoes with Tahini Sauce

008 red skin potatoes with tahini sauce PD

Having a recipe that you can make quickly and get right everytime is a great skill to master.

Red skin potatoes are a great side dish for so many dishes and these are great alone; as a treat.

I have made these for appetizers and as a snack to go with cocktails.

These are like a dressed-up version of potato skins minus the huge calorie count!

They take about 30 minutes from washing the potatoes to serving them. So you can whip them up in a jiff if need be.

011 Red skin potatoes with Tahini sauce PD

Tahini Sauce

Tahini sauce is made from tahini – a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.

Ingredients:
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
Preparation:
In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt.

Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

012 Red skin potatoes with tahini sauce PD

I washed and quatered about 12 medium sized organic red skin potatoes

Saute in about 1/4 cup of olive oil

I added about 10 shakes of red pepper flakes and 4-5 pinches of dried rosemary

I let this cook until the potatoes became browned

I then removed them from the frying pan and wrapped them in aluminum foil and placed them on a cookie sheet in a 450 degree oven for about 15 minutes.

Salt to taste

Top them off with the tahini sauce and serve.

015 Red skin potatoes with tahini sauce

Enjoy!
016 red skin potatoes with tahini sauce

  

Spicy Peanut Veggies and Pasta

007Broccoli and spinach with crushed red pepper and peanut sauce

OK. I know that some of my posts will seem really boring. I eat pretty much the same thing every day.

I follow a vegan diet and my children are primarily vegetarians; eating cheese and eggs.

But I am truly on a mission to make vegan meals tasty and completely nutritious and enjoyable for everyone. I also, try to keep these meals as inexpensive as possible.

I realize that there is a big emphasis on inexpensive meals, but keeping them nutritious is the real challange.

Adding veggies to everything is a great habit to get into and you will find that your cravings for less than healthy foods will decrease if you’re meeting your nutritional needs regularly.

Today I have put together some of my favorite flavors; garlic, coconut, peanut , and crushed red pepper.

I simply steamed the broccoli, spinach, and garlic. When that was done I added the crushed red pepper and the peanut sauce.

It was fantastic.

You can boil whole wheat pasta and add more of the peanut sauce and toss in the vegetables for a great meal or a side dish.

Use the pepper to taste. I love things hot and spicy but you could modify this.

Enjoy!
006 Broccoli and spinach with crushed red pepper and peanut sauce

  

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