Daily Vegan Lunch for 29 November, 2013: Angel Hair Pasta with Peas, Spinach, and Pine Nuts

vegan angel hair pasta with peas, spinach, and pine nuts

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INGREDIENTS:

1/4 cup olive oil
6 cups cooked angel hair pasta or about half a box
1 cup frozen peas
1 cup frozen spinach
3 cloves minced garlic
1 tablespoon lemon juice
liberal black pepper
1/2 cup pine nuts

DIRECTIONS:

Prepare pasta according to package directions, cover and set aside.

Dry roast the pine nuts in a shallow pan by spreading them out in the pan and turning the stove’s heat to medium. In about 5 minutes, the pine nuts will become fragrant. Stir them around and roast about 1 more minute. Take them off the heat and set aside.

Defrost the spinach and the peas in the microwave or on the stovetop with a little water, drain if necessary. Fry the garlic in 1 teaspoon of the oil on medium heat in a shallow pan. Add the defrosted spinach, and peas to the pan.

Put the spinach mixture in the bottom of a large mixing bowl. Add the noodles, pine nuts, and remaining oil to the noodles and vegetables. Pour or squeeze the lemon juice on the noodles and add the pepper. Mix well and taste test. If it needs salt, add that and remix.

Daily Vegan Lunch for 3 October, 2013: Cashew Pine Nut Angel Hair Noodles

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INGREDIENTS:

4 cups cooked angel hair noodles
1/2 cup cashews
1/4 cup pine nuts
1 cup parsley, minced
2 teaspoons fresh garlic, minced
1 tablespoon olive oil
1/2 a lemon’s juice

DIRECTIONS:

Dry roast the cashews and pine nuts in the bottom of a large pan on medium heat. Watch them carefully and turn them as soon as they begin to brown and smell fragrant, about 2 minutes. Add garlic and let it sauté for 30 seconds. Add angel hair noodles, parsley, lemon juice, and olive oil and toss them into the nuts, mixing thoroughly. Salt to taste.

Daily Vegan Lunch for 26 September, 2013: Mediterranean Macaroni Bowl

vegan mediterranean macaroni bowl

INGREDIENTS:

3 cups cooked macaroni (I used organic whole wheat macaroni)

2 teaspoons oil
1.5 cup onion, chopped

1 cup cooked chickpeas, rinsed and drained
1/2 cup frozen peas
1/2 cup frozen spinach
1 small chopped tomato
2 tablespoons sun-dried tomatoes, minced
2 tablespoons pine nuts

Salt and pepper

DIRECTIONS:

Pre-cook macaroni according to package directions, set aside.

Thaw frozen spinach and peas in microwave by combining them in a microwave safe bowl and cooking them on high power for 2 minutes. Alternately, pre-thaw them on the counter top for about an hour or so.

In a large fry pan, fry onion in oil on medium heat until translucent. Add tomatoes and sun-dried tomatoes and let it stir fry for about 1 minute. Add the chickpeas. Make a well in the center of the chickpea/tomato/onion mixture and spread the pine nuts in it. Allow the pine nuts to brown slightly, about 2 minutes. Douse the pine nuts with the thawed spinach and peas, stir until all ingredients are mixed.

Add the cooked macaroni to the pan and stir until macaroni is evenly distributed.

Salt and pepper to taste.

Daily Vegan Lunch for 19 September, 2013: Fresh Broccoli Pesto and Noodles

vegan raw broccoli pesto

INGREDIENTS:

2 cups fresh broccoli, cut into chunks
2 cups basil leaves
1/2 cup pine nuts
2 tablespoons olive oil
2 cloves fresh garlic, peeled and roughly chopped

Salt to taste

4 – 5 cups cooked spaghetti or angel hair pasta

DIRECTIONS:

Cook noodles according to package directions, set aside. Combine uncooked broccoli, basil leaves, pine nuts, olive oil, and garlic in a blender or food processor. Pulse about 20 seconds. Taste test and add salt to taste shortly before before the basil is rendered as paste. Add 1/2 cup water if desired; I did not add water. Pesto should be very finely chopped but not liquid sauce.

Combine pesto with cooked spaghetti or angel hair, mix until thoroughly combined.

Daily Vegan Lunch for 16 September, 2013: Tomato-Arugula Pine Nut Pita Pizza

Another mini-pizza using pita bread!

vegan pita pizza fresh tomatoes

INGREDIENTS:

1 pita round

1 tablespoon nutritional yeast
2 teaspoons vegan mayonnaise or tahini (I used tahini)
1 tablespoon minced onion
Salt to taste

1/2 a tomato, sliced
1 cup arugula or other dark green leafie
2 tablespoons pine nuts

DIRECTIONS:

In a small bowl, mix chopped onion, vegan mayonnaise, and nutritional yeast, and salt until it makes a paste. Spread the paste on the pita bread thinly covering one side. Place the pita bread mayo side up on an ovenproof pan. Top with sliced tomato, arugula, and pine nuts.

Broil at 400 degrees for about 5 – 7 minutes.

Daily Vegan Lunch for 16 August, 2013: Pine Nut Mushroom Pasta

vegan pine nut mushroom pasta

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Makes 2 servings

INGREDIENTS:

2 tablespoons pine nuts
9 button mushrooms, cleaned and cut in half
2 teaspoons plus 1 Tablespoon olive oil
2 cups fresh spinach leaves
1/4 cup red bell pepper, cut into small ribbons
1 tablespoon minced fresh garlic

5 cups cooked spaghetti, cappellini, or linguine

Roast pine nuts in a dry pan on medium heat, allowing them to brown slightly. Once they are lightly browned, take them off the heat and set them aside. In a separate pan, bring 1 teaspoon of oil to medium-high heat in a pan until it spreads easily, then allow mushrooms to sit as they sauté. Don’t toss them around — allow them to brown and then flip them to the other side, about 1 – 2 minutes each side. Add spinach leaves, red bell pepper, and fresh garlic to the mushroom pan and stir until the spinach wilts, about 30 seconds.

Add the pine nuts to the mushroom pan and take the pan off heat.

In a large bowl, combine cooked spaghetti and mushroom/pine nut/spinach mixture and 1 tablespoon olive oil (optional). Salt to taste.