Tag Archives: garlic

Sexy Summer Pasta Salad Recipe! (with Photos)

31 May

Need a dish to bring to a summer BBQ or have a party that needs a dish that will “WOW!” everyone?  You will LOVE this and after one bite, they will love YOU!

This is by far, a favorite request and it’s versatile so have fun adding more ingredients!  If you are new to Try it Vegan, note that we LOVE to eat with our eyes first so that is why there is a rainbow of colors in this salad.

Sometimes there are some dishes that require some extra love and this is one of them so plan accordingly and plan to make this the night prior to let all of the flavors marinate or if you don’t have time, make extra because it is AWESOME the next day like some other dishes.

For the record, the hot dog is vegan 🙂

tiv close up hot dog sexy pasta

Tiv Sexy Summer Ingred

20130531_135517 Tiv sliced veggies TiV sexy salad food prep Tiv sexy salad dressing

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Ingredient Suggestions for Pasta Salad:

(I didn’t measure this time around but offer suggestions below)

  • small jar of artichoke hearts in oil (2 cups chopped)
  • sun-dried tomatoes in oil (about 10 or 1/2-3/4 cup chopped)
  • 2 small cucumbers diced
  • 1 zucchini diced
  • 1/2 small jar of roasted red peppers or 1/2-3/4 cup chopped
  • red, yellow and orange small sweet peppers (2 of each color or 1/2 of bell peppers) chopped
  • cup of sliced cherry or grape tomatoes
  • 1/4-1/2 cup of diced red onion
  • 1 pound of pasta

(broccoli florets cut small make a great addition to this salad along with black olives, not shown)

Dressing:

(*****if making a day ahead, make half of the dressing, mix all ingredients and allow the flavors to set overnight.  Prior to serving, make and add the second half)

  • 1 1/3 cup of olive oil
  • 2/3 cup red vinegar
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp salt
  • 1 tsp black pepper (or to taste)
  • 2 avacados
  • 2 cloves of garlic

Cook pasta according to package directions, rinse with cold water.  Add all ingredients in large bowl.  In a Vitamix or blender, add half of the dressing ingredients (or all if you will serve immediately) and blend until smooth.  Pour over vegetables and pasta and chill prior to serving.

tiv hot dog sexy pasta

Try it! 🙂

A touch of citrus for dinner: Mandarin Orange Chick’n (Gardein) & Cauliflower with Garlicy-Lemon Zested Crumbs

27 Jan

TryitVegan Gardein orange chickenAfter nearly a week m.i.a. with a virus, it is safe to say that food was not something I was preparing, let alone, eating.  I have to admit, I had not been to the store in a week and didn’t know what was left in the fridge so my first night back in the kitchen and it was a fairly quick fix!

~The vegan chicken that may be too much like the real thing~

I was not prepared for everyone to enjoy this as much as they did and the boys, who still do eat meat at times when getting food from out of the home, enjoyed this chick’n the most *wink!  I’m thinking it was the texture… so if you have any meat eaters, give this a try!  Normally, I would serve this with some brown rice, which we were out of tonight, so some vegetable pasta did the trick and some awesome cauliflower (never saw those two words together?  Yeah, neither had I before tonight.)  My taste buds are still a little bit off or actually, missing all together so the texture may have been a little too real for me but after this past week,

TryitVegan Delish Cauliflower ingredients organic bread crumbs garlic lemon zest olive oil parsleyI’m not the most reliable when it comes to food tasting when not all senses are working up to full throttle.

TryitVegan cooliflour with breadcrumbs zestThe kids went back for seconds and, in addition, my eleven year old finished off my plate so… totally kid & omnivore approved 😉

The cauliflower dish is a must make next time you grab a head of it and I would guess that you would turn some “cauli-haters” into “cauli-lovers” this way.

Within 30 minutes you will be able to have dinner on the table so a quick fix as well!

Here’s the deal…

TryitVegan Gardein mandarin orange crispy chicken

For the chick’n dish, grab a bag (or two) of the Gardein Mandarin Orange Crispy Chick’n in the freezer section of your supermarket.  I popped the contents on a pan and baked for 17 minutes on 425 and heated the sauces (which are in bags) in a mug of hot water.

For color, I grabbed a couple of bell peppers (red and yellow- organic, go crazy!) and heated them (1/2 a pepper each) on medium low heat with simply some water so they don’t stick to the pan.

 

If you are making the cauliflower side, you need to prepare it by washing and cutting it into small florets and they will need more time in the oven (425 for 20 minutes or until slight coloring/browning).  Great part is you can have them both in there together.

What you need (we served 5 with no leftovers): (organic if you can… go crazy!)

  • cauliflower head cut into florets
  • Olive oil (1/8- 1/4  cup plus 2 tbsp on the side)
  • 1/4 to 1/2 cup of bread crumbs (I did 1/2 cup with 1/4 cup olive oil and would half it next time)
  • organic lemon -zest of entire lemon
  • one garlic clove minced
  • parsley
  • salt & pepper

Toss the cauliflower with olive oil, salt and pepper and spread out on a baking sheet, cooking for 20 minutes on 425 or until slightly browned (toss/flip halfway through).  While baking, grab a pan, heat on medium and warm remaining olive oil.  Include bread crumbs and mix until slightly browned (2 minutes) then add lemon zest, garlic, salt and pepper until fragrant.  Chop up a tbsp of parsley and toss it in, empty into bowl and once the cauliflower is done, sprinkle on.

Our final meal looked something like this:  (thanks to finding the idea for the recipe here)

  Tryitvegan dinner Gardein mandarin orange chicken with delish cauliflower garlic lemon bread crumb style copy TryitVegan Gardein mandorine orange chicken  TryitVegan cooliflour with breadcrumbs

Try it!

~M~

 

 

 

 

 

 

This dip was a slam dunk! Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

15 Jan

Look no further, you have found an AWESOME dip that is a MUST try!  Collar is popped, this wife and Momma gets a ten thumbs up, yeah Baby!  I have been wanting to make this since I came across the recipe and chose to make it as an appetizer for the family to munch on.

Excuse my lack of photography skills!

Excuse my lack of photography skills!

Just pull out your phone or pencil and old-school shopping list because I’m going to start off with listing the ingredients and you WILL want to make this over the next few days.  It’s OMNIVORE & KID APPROVED and I would imagine a great dip for veggies or shh, chips.  (Oh come on, like you don’t crave them every so often… healthy or not!)

Ok, shopping list… are you ready?  You will need:

  • 2 large sweet potatoes, cut in large matchsticks
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp chile powder
  • 1 tsp paprika
  • 1 tsp freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1 cup vegan sour cream (I used Tofutti)  (now for the dip)
  • 1 -2 tbsp freshly squeezed lime juice
  • 2 -4 tsp sweet chili sauce (I liked it with more)
  • 1 small garlic clove minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 heaping tbsp chopped cilantro

I used the food processor to make the fries uniform in size which obviously helps with the cooking time and obviously, cuts back on prep time.

Southwestern Spiced Sweet Potato Fries

Preheat oven to 425.  Toss potatoes and olive oil in a large bowl.  Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small ball and then add spices to potatoes and toss to coat.  Arrange on baking sheet and back 12-15 minutes, then toss and bake for ten minutes.  (The last ten minutes I put the convection oven on).  Remove and dip away!

Chili-Cilantro Sour Cream

Combine everything but the cilantro in a bowl and whisk together, add cilantro and mix.

Whether you are a party of one or need a dish for a party, this is a great alternative to the  others.  The original recipe may be found at food52.com which is one of my go-to places to find some delish dishes!

Try it!

-M

Vegan, Simple, Fast and Delish! KID APPROVED Jason Wrobel’s Cilantro Lime Pesto Pasta is a MUST TRY!

8 Jan

20130108_185640

“Dinner is ready!!!!!”

Have you ever heard a child SCREAM because his entire meal is green and they decide that, due to color, it will not taste good?  (Let’s not kid ourselves, children aren’t the only ones)

After an absolute dinner FAIL the other night, my guilty conscious went recipe hunting and landed on Jason Wrobel’s recipe for Cilantro Lime Pesto Pasta.  (Jason is a Vegan cook and also has the Cooking Channel’s, “How to Live to 100” a new, humorous but educational show that just aired for the first time Sunday.  Check it out, it’s worth it!)

20130108_183652

Dinner was served in record timing due to the fact that the recipe is filed under the category of “easy” so even a non-cook can’t mess it up. (Ahem)  I made my signature “No less than 15 ingredient salad” and you see the end result which I was pretty proud of.  My one son, on the other hand, gave me an expression that I will do my best to imitate…

20130108_185526

“Really???  Green pasta?  Oh no… are those…(dun dun dunnnnnn) OLIVES??  Great, another Mom dinner fail”

(Ironic Mommy side note:  Even when we make zucchini pasta, it isn’t as “green” as this dish.  Not that it should matter but if only this kid KNEW what he ate at times!”)

20130108_183613

I was hoping that this would at least make up for my last disaster and not only did it, it far EXCEEDED the expectations of everyone.  What a DELICIOUS spin on pesto!  My only addition were some roasted organic cherry tomatoes that I threw in the oven while the pasta cooked to add some more color.  It was like winning the lottery you guys, I had five very happy FULL people and I was redeemed!  “Mmmmm’s” and “ohmygodthisissogood” came from the (full) mouth’s of babes so with that said, I recommend for you to TRY IT!

 

(No animals were injured, hurt (or eaten 🙂  ) during this cell phone photo shoot.  This Jersey girl likes her leopard, what do you want me to say.)

So what do you need?

  • olive oil
  • pasta (we used a lb instead of 8oz. with the remaining amounts of ingredients)
  • 1 cup black olives, pitted and quartered
  • 1/2 red pepper, diced
  • 1/4 raw pumpkin seeds
  • 2 1/2 cups fresh basil leaves, tightly packed
  • 3/4 cup extra virgin olive oil, preferably cold pressed
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup pine nuts, plus more for garnish
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced garlic
  • 2 teaspoons nama shoyu or tamari (oops, I did forget this one)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • pinch cayenne pepper
  • hemp seeds, for garnish (and this one)

Directions

Make the pasta according to directions.  Original directions called for a tablespoon of olive oil in the boiling water which I chose to skip.  Once al dente, drain and empty into a mixing bowl where you want to add the olives, red bell peppers and pumpkin seeds and mix well.

Easy pesto:  Grab your Vitamixer/blender or food processor and put basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayeene and blend.  Combine the pasta with pesto and mix well.  Serve with a sprinkle of hemp seeds, black olives and pine nuts.  I also roasted some cherry tomatoes and added them for more color.

To view the original recipe click here

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