Whole-wheat Pasta with Summer Vegetables

This recipe was inspired by the Gnocchi with Summer Vegetables recipe from Thomas Keller’s Bouchon cookbook. I didn’t have the time to make the gnocchi and I wanted to veganize it for Vegan Tuesdays so I used some whole-wheat penne I had on hand instead. I also used Earth Balance instead of butter.

This is not a quick recipe, but it is simple and delicious. The flavors are fresh and the addition of the olives and lemon juice really make this dish. You can find the original recipe HERE.

Edited to add: I’m mentioned and quoted in today’s Washington Post Food Section. You can find the article HERE. Thanks to¬† Cheryl for writing a great article!

A Vegan Breakfast and Dinner

breakfast-quinoa

This week for Vegan Tuesday I made something for breakfast: Warm and Nutty Cinnamon Quinoa from 101 Cookbooks. Instead of cow’s milk, I used oat milk. I also used a mix of blackberries, blueberries, and pomegranate instead of just blackberries.

You can find the recipe HERE.

stir-fried-vegetables

I also made Stir-fried Vegetables with Lemongrass from the May 2009 issue of Food & Wine. No substitutions were needed as it was already a vegan recipe. This recipe was included in a section called “Speediest Stir-fries”. The problem with a lot of stir-fries is that there is a lot of prep. Once you start cooking, you’re done in a snap. The selling point for this recipe was that it didn’t involve a lot of prep and chopping. NOT true! I know my knife skills are not the best (major understatement) and I’m super slow (again not exaggerated), but it still involved a lot of chopping and prep.

You can find the recipe HERE.

This week Mare of Meet Me in the Kitchen joined the fun. Click HERE to see what she made. Also head over to Veggie Num Nums to see what Michele made.