What's for Dinner: Mediterranean Pasta with Sauteed Asparagus

Also local to Walla Walla is some killer asparagus. The field around my childhood home was actually an asparagus field, so I grew up walking outside to the sometimes-putrid smell of the vegetable. It took me a few years, but I finally grew to like the little green stalks.

This is my favorite way to eat asparagus -- lemony and fresh atop a bed of delicious pasta.

Mediterranean Pasta with Sauteed Asparagus

Soy-free, vegan

Ingredients

1 lb. pasta of your choice (I used tomato-carrot penne)
4 Tbs. extra-virgin olive oil, divided
5 cloves garlic, minced and divided
Salt and pepper to taste
1 bunch asparagus, cleaned and trimmed
1 C sliced white mushrooms
2 C frozen artichoke hearts, thawed
1 C sundried tomatoes 
Juice of 1 lemon
3 Tbs. white wine

Step-by-Step

Cook pasta according to package instructions.

While pasta is cooking, in a medium skillet, heat 2 Tbs. olive oil over medium-high heat. When the olive oil is slick, add three cloves garlic. Sauté until garlic becomes slightly golden on the edges. Add asparagus to skillet, stirring once, then allowing it to cook without stirring.

In a separate large stock pot or wok, heat 2 Tbs. olive oil over medium-high. When the oil becomes slick, add two cloves garlic. Sauté until garlic becomes slightly golden on the edges. Add white mushrooms, artichoke hearts, and sundried tomatoes. Sauté.

By this point, the asparagus skillet will have begun to get a golden-brown residue on the bottom of the pan. Juice half the lemon into the skillet, using the acidity to scrape the residue from the pan. Stir again, then allow to continue to cook.

Similarly, when the skillet begins to develop a residue, add the white wine to that pot, using the acidity to scrape the residue from the pot.

When the pasta finishes cooking, drain it then add it to the mushroom and artichoke heart mixture. Turn the heat on that pot down to medium. Continue to stir, heating through.

When the asparagus pan again begins to develop a residue, deglaze the pan again by juicing the other half of the lemon and repeating the scraping process. Once done, immediately empty the asparagus into the pot with the pasta and mushrooms.

Note: I kept the asparagus separate from the pasta in the picture, but I actually prefer combining the two. I ended up combining them on my plate after taking the photo. The citrus flavor of the asparagus is a little too strong without the pasta, but brings a wonderful flavor to the pasta.

What's for Dinner: Gluten-Free Tri-Color Summer Pasta Salad with Green Beans, Chickpeas, and Grape Tomatoes

I'm all moved back to my mom's house for the summer before making the move to North Carolina. My mom has a little cottage in the country outside of Walla Walla, Wash. What that means for me is great local produce and great wine. Mmmmmmm.

I hit up the farmer's market this last weekend and found myself some gorgeous green beans. I wanted to incorporate them into a salad that tasted distinctly summer.

Gluten-Free Tri-Color Summer Pasta Salad

Soy-free, gluten-free, vegan

Ingredients

1 lb. gluten-free pasta, cooked according to package instructions and cooled
2 C grape or cherry tomatoes, halved
2 C cooked garbanzo beans
1 C fresh green beans, cleaned and lightly blanched
3/4 C vegan mayonnaise
1 Tbs creamy dijon mustard (not whole grain)
4 tsp. garlic powder
Salt & pepper to taste 

Step-by-Step

Combine gluten-free pasta, tomatoes, garbanzo beans, and lightly blanched green beans in a large bowl by tossing them with salad tossers. Be very gentle, as gluten-free pasta can often be less hearty than regular pasta.

Add mayonnaise, dijon mustard, garlic, and salt and pepper to the mixture. Again toss with salad tossers until fully combined.

What's for Dinner: Slow-Cooked Artichokes with Bruschetta-Topped Rocket Salad

I've been quite busy packing myself for a grand move from Washington to North Carolina. Thus, I've had very little time to cook. At the same time, I have a fridge full of food and six days to eat it.

I found a bunch of globe artichokes and some leftover bruschetta topping in my fridge today, so this is what transpired.

Slow-Cooked Artichokes

Soy-free, gluten-free, vegan

Ingredients

4 small globe artichokes
3 Tbs. minced garlic
2 Tbs. red cooking wine
2 sprigs rosemary
2 C water

Step-by-Step

Prep artichokes by cutting the stems and trimming the pokey ends off of the leaves.

Combine garlic, wine, rosemary, and water in your slow cooker. Place artichokes stems down in the liquid.

Cover and allow to cook for 4 hours on low.

Bruschetta Topping

Soy-free, gluten-free, vegan

Ingredients

1 C julienned sun-dried tomatoes
2 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
2 sprigs rosemary, minced
2 Tbs. minced garlic
1 C chopped fresh basil
2 C heirloom cherry tomatoes, cut in sixths

Step-by-Step

Combine all ingredients in a bowl. Allow to sit in fridge for two hours to combine flavors.



I created the salad by topping rocket (arugula) with a couple spoonfuls of bruschetta topping and some garbanzo beans. The vinegar and oil on the bruschetta topping makes a perfect dressing for the salad.

What's for Dinner: Polenta with Vegan Creamy Pesto

I love polenta, and I love eating it all different ways. This particular recipe is the perfect combination of comfort and refreshing flavor.

Polenta with Vegan Creamy Pesto

Soy-free, gluten-free

Ingredients

2 tsp. + 1 Tbs. extra virgin olive oil
4 pre-made polenta cakes (either make ahead or buy)
1 C raw cashews
1 C water
2 C basil leaves
3 Tbs. minced garlic
2 tsp. lemon juice
1 tsp. salt
dash cayenne pepper

1/4 C kalamata olives, sliced
1/4 C black olives, sliced
1 C baby spinach
1 15-oz. can chickpeas

Step-by-Step

Heat olive oil in a skillet over medium-high heat. Once olive oil is heated, place polenta cakes in the skillet to begin frying. Allow to fry for 5 minutes on each side, flipping three times and allowing 5 minutes of cook time after each flip.

In a food processor, process cashews and water until graininess is gone. Add basil, garlic, lemon juice, salt, and cayenne pepper.

Layer polenta cakes, pesto, spinach, olives, and chickpeas. (I sautéed my chickpeas a bit with some cumin, which added a little kick, but this is not necessary.)

What's for Dinner: Portabella Wellington and Jeweled Brussels Sprout Salad | V

This was my first holiday season as a vegan. In the past, I was vegetarian and could subsist on cheesy, buttery sides and perhaps lentil loaf for Thanksgiving and Christmas dinners. This year's dietary restrictions challenged me to come up with something new.

Thanks to @chelsiehadden for the photo!

I served this with some instant mashed potatoes and mushroom gravy. Lazy? Perhaps. But these other dishes take enough effort.

Jeweled Brussels Sprout Salad

Ingredients

2 Tbs. dijon mustard
2 cloves garlic, minced
2 Tbs. agave or honey
3 Tbs. red wine
2 Tbs. extra virgin olive oil

4 C. shredded brussels sprouts

2 C. walnuts, toasted and chopped

2 C. dried cranberries

Step-by-Step

1. Combine dijon, garlic, agave and wine. While whisking, slowly add olive oil until well emulsified.
2. In a large bowl, mix brussels sprouts, walnuts, dried cranberries, and dressing.
3. Allow to sit for 1 hour to allow the brussels sprouts to soak up the dressing.

Portabella Wellington

Ingredients

4 portabella mushrooms, cleaned

1 C. walnuts

1 bunch purple kale (other kale will work, too)

3 sprigs fresh rosemary
2 cloves garlic
1/2 C. chives
2 Tbs. mushroom gravy
1 Tbs. red cooking wine
pinch salt
2 sheets pre-made puff pastry, thawed

Step-by-Step

1. Preheat oven to 400 degrees.
2. Scrape gills of mushrooms into food processor, being careful not to cut through the mushroom. Set caps aside.
3. Add walnuts, kale, 1 sprig rosemary, garlic, chives, gravy, wine, and salt to food processor. Pulse to combine into a coarse paste-like filling.
4. Roll sheets of puff pastry together, sealing the seams.
5. Fill mushroom caps with filling. Place cap side-down in a row at the center of your puff pastry. Stretch and fold puff pastry over mushrooms and press to seal. Brush with oil and press rosemary sprigs into dough. Mushrooms can also be individually wrapped by rolling and cutting puff pastry sheets to fit.
6. Cook on a greased baking sheet until pastry is golden brown, about 20 minutes. If the pastry seems to be browning too quickly in some spots, cover with aluminum foil.

What's for Dinner: Bagels with White Bean Spread | V, SF

The weather is warming up, and I've been tiring of warm soups and cozy roasted beans. As the air gets warmer, I've been thinking more and more about fresh summer recipes.

This one fits the bill. It's a balanced meal with plenty of veggies, some protein and some grains. And it's oh so fresh.

White Bean Spread

Makes about 2 servings (enough for two bagels)

Ingredients

1 C white beans

1/4 C rice milk

1/2 tsp. garlic powder

1/2 tsp. lemon juice

1 Tbs. parsley

1/2 tsp. dry oregano

pinch salt

Step-by-Step

1. Combine all ingredients in a food processor until you achieve a smooth texture.

All you've got to do is spread this white bean concoction on top of a toasted multi-grain bagel. Top it off with sliced onion, tomato, avocado, and clover sprouts. Sprinkle on salt and pepper to taste.

Grocery Adventure: 4/27/13

I've been terrible about posting lately, and for that I am sorry. But I've got some goods for you today!

Here's my grocery diary. I spent less than $80 this trip! I decided to use some of the extra to buy a little basil windowsill garden and a dozen mason jars. You'll see why soon. :)

What's for Dinner: Mongolian Noodles with Burmese Tofu | V, SF

This was my first time making Burmese (soy-free) tofu. Either I made it wrong, or it's going to take some getting used to. It's a little mushier than soy tofu, but it has a nice flavor.

To try it out, I paired it with my Mongolian noodles recipe from my cookbook (subbing coconut aminos for the soy sauce) and did a basic dry-fry with a marinade.

Maybe Burmese tofu isn't meant for marinades, or maybe it's just naturally a little mushy. I'll try again and we'll see.

The overall taste, however, was pretty yummy. Now to get the texture right!

What's for Dinner: Sushi & Soy-Free Miso Soup | V, SF, GF

So fresh. So tasty. This meal took a little bit to prepare, but I would say that I needed the break from studying. I also needed the energy that the raw vegetables afforded me.

Both of these super tasty recipes are vegan, gluten-free, and soy-free. Woopee!

Vegetable Sushi

Ingredients

1 C dry sushi rice, rinsed and drained

4 tsp. rice vinegar

2 tsp. sugar

2 carrots, peeled and julienned

1/2 cucumber, peeled and julienned

4 small red radishes, julienned

1/2 avocado, sliced

4 pieces nori (roasted seaweed)

Step-by-Step

1. Cook rice using thumb method (when you rest the tip of your thumb on leveled rice in the pot, the water should come to your first knuckle; it'll be about 1 C). Allow it to boil covered until rice has absorbed the water.
2. Let the rice sit for about an hour to cool, then mix in vinegar and sugar.
3. Assemble, roll and cut your sushi according to these directions.

Soy-Free Miso

Ingredients

3 Tbs. chickpea miso paste

3 C water

2 Tbs. extra virgin olive oil

3 tsp. minced garlic

1 scallion, chopped

1/2 C chopped shiitake mushrooms

2 C chopped baby bok choy

1 C cooked cellophane noodles

1 Tbs. coconut aminos

Mung bean sprouts and sriracha for garnish

Step-by-Step

1. Stir together chickpea miso and a bit of water in a pot, ensuring that no clumps exist. Slowly stir in the remaining water and olive oil.
2. Add garlic and scallion to the mixture. Place over medium heat. Add shiitake mushrooms and baby bok choy. Allow to cook until mushrooms are soft.
3. Add cellophane noodles and coconut aminos.
4. Serve topped with bean sprouts and a little sriracha.

What's for Snacking: Peanut Butter Flax Energy Bites | V, SF, GF

It's midterms/finals week in the Trego household (midterms for my semester school, and finals for the hubs' quarter school). We're going to need all of the tasty and healthy snacks we can get. During a study break today, I threw together these no-bake protein-rich bites. Yum.

Yes, they look like the birdseed treats you make in elementary school. Honestly, I had always kind of thought those birdseed treats looked tasty. I wondered why the teachers never let us chow down. And if this is how those birdseed treats taste, I wish I would have tried them in kindergarten.

These are also great for a fast on-the-go breakfast.

Peanut Butter & Flax Energy Bites | V, SF, GF

Inspired by recipe from Gimme Some Oven.

Ingredients

1 1/4 C oatmeal

3/4 C peanut butter

3/4 C flax seed meal

1/4 C peanuts

1/4 C carob chips

1/5 C agave syrup

1/8 C almond milk

Step-by-Step

1. Mix together all ingredients. If the mixture seems dry, add more peanut butter or almond milk. if it seems a bit wet, add more oatmeal or flax.
2. Chill in refrigerator for about 45 minutes.
3. Roll into bite-size balls and keep refrigerated.

What's for Dinner: Peanut Soup & Vietnamese Summer Rolls | V, GF

Vietnamese food is one of my favorite ethnic genres. I love how fresh and tangy it is, with just enough spice. I had a strong inkling for summer rolls this afternoon, so I decided to make 'em fresh.

To go with the summer rolls, my hubs made my Spicy Thai Peanut Soup from my cookbook. He did a dandy job, let me tell you.

I occupied the other side of the kitchen, julienning carrots and cucumbers, and slicing radishes.

And before you say it: Yes, I did slip up on my soy-free diet today. I wanted to use the last block of tofu and the last little bit of soy sauce in my fridge. Plus, how can you eat Vietnamese without tofu?!

These babies are gluten free and vegan, though. I'm working on it.

Vegan Summer Rolls | V, GF

Ingredients

1 block tofu, sliced into thin strips

2 medium carrots, peeled and julienned

1/2 cucumber, peeled and julienned

6 small radishes, thinly sliced

4 oz. cellophane noodles, prepared according to package instructions

Basil leaves

Cilantro

14 spring roll wrappers, softened according to package instructions

Step-by-Step

1. Place a few slices of tofu, some carrot sticks, cucumber sticks, radish slices, and cellophane noodles in a stack on a spring roll wrapper, just to the side of middle.
2. Place a couple of basil leaves and some cilantro sprigs on top of the stack.
3. Roll the summer rolls by folding each side, the folding the back and tightly rolling to the end of the wrapper. This tutorial has a great photographic step-by-step.

Peanut Sauce | V, GF

Ingredients

2 1/2 Tbs. peanut butter

2 Tbs. rice vinegar

2 1/2 Tbs. soy sauce

1 Tbs. lime juice

Sriracha to taste

Step-by-Step

1. Whisk together peanut butter, vinegar, soy sauce, and lime juice. Add sriracha to taste.

What's for Dinner: Couscous, Chickpeas, and Brussels Sprouts | V, SF, GF

Sometimes, I just don't want to cook. I want fabulous food, but I don't want to roll up my sleeves and get it done.

That's where this meal comes in.

It's a true set-and-forget oven meal. Literally, the couscous just takes boiling some water and lemon juice, pouring in the couscous, and removing it from heat while covered. The chickpeas & brussels sprouts get a healthy coating of extra virgin olive oil, garlic and lemon juice, then they get to chill out (or heat up) in the oven for 45 minutes or so.

I apologize for the awful cell phone picture. BOTH of my camera batteries were dead. :(

The recipe is an adaptation of my roasted chickpeas and green beans recipe in my cookbook. I simply substituted brussels sprouts for the green beans.

Life Update: Cutting Out the Dairy & Soy

After being vegetarian for about 5 years, I've decided to heed my doctor's word and cut dairy and soy out of my diet ... or at least mostly cut dairy and soy out of my diet.

It hasn't been easy. A few days in, I had a mean craving for vegan pho, and I couldn't resist the supple pieces of tofu or the saltiness of a few squirts of soy sauce. Not to mention the clean flavor of the tofu in my vegan spring rolls. Yesterday, I broke down and ate my favorite spinach and artichoke dip. Only problem? It's filled with cream cheese. Lots and lots of cream cheese.

And today, I woke up from a dream about veggie eggs benedict. I'm talking whole wheat English muffins topped with layers of fresh spinach, lightly baked tomato slices, perfectly ripe avocado, beautifully soft poached eggs, and some delicious hollandaise sauce. I couldn't take it. God was telling me to eat veggie benedict. I gave in.

I've decided that being perfect isn't the point. Dinner's in the oven right now, and I've chosen a perfectly dairy- and soy-free meal of couscous, roasted chickpeas, and roasted brussels sprouts. I think I'm going to start by limiting myself to one meal a week with dairy and one every two weeks with soy. Let's see how that goes.

Have you ever struggled with cutting something out of your diet?