Asparagus and Mushroom Fettuccine

This was very simple and super yummy. I took 1LB. of asparagus and chopped into 1.5 inch length pieces. Then I steamed it until it was just tender crisp. Then I threw a package of baby portabello mushrooms (you could use any mushrooms you like)into my big skillet and cooked them in a little olive oil.

Meanwhile in another pot on the stove I boiled the water to make the Tinkyada Fettuccine Brown Rice Noodles. I think this is a really good product, but you absolutely MUST follow the directions exactly and cook it al dente, or the noodles will have a mushy texture. Especially when I know I'm going to be using the noodles in another dish I always under cook them by a minute a two, so they don't become mushy once transferred. Anyway, cook the fettuccine.

Back in the skillet, add the tender crisp asparagus to the mushrooms. Add in about 1/4 cup white cooking white or apple juice and a 1/4 cup vegetable stock or no-chicken broth (I like Imagine.) Season with sea salt. You can add a little tapioca starch to thicken the broth/wine sauce if you like. Add the fettuccine and stir just to combine. Add in 1/4 cup pine nuts, or omit if you are not using nuts. Place the lid on the skillet for a few minutes to let the sauce and veggie flavors combine with the fettuccine. Enjoy.

Quinoa, Kale, Navy Bean Soup

I made this soup for dinner in March and although my husband liked it, the kids were not so hip on all the kale. I usually get them to eat kale in the mornings by throwing it into their fruit smoothies, but in soup, it's pretty noticeable. Basically, what I did here is saute about 1 cup diced carrots, potatoes, and parsnips (leave out the parsnips if you haven't got them or don't like them) in about 1 Tblsp. olive oil. When the root veggies are getting tender, set them aside and saute some onion.

In another small saucepan, make up 1 cup of quinoa according to the package instructions. Set aside once done.

In a soup pot, add two cartons of Imagine No Chicken Broth. To that add one can of rinsed navy beans, or canellini beans, or another white bean if your prefer. Get the broth boiling, then add a handful of kale -- I would snip the pieces quite small with cooking scissors prior to adding. Add in the root veggies and onion and add in the cooked quinoa. Season to taste.

Product Review: Luna & Larry's

Dear Luna & Larry's,

I love you. You are divine. You are the Ben and Jerry's of the vegan world. Your Chocolate Hazelnut Fudge Organic Coconut Bliss is the most delicious frozen treat I have put in my mouth since going GF vegan. Thank you, thank you, thank you. I even appreciate that you sweetened this delight with agave, making it low glycemic -- and you're also soy free. Perfect? Yep, I'd say so. (If you live near me, hurry to Wegmans and buy me some, since I'm laid up in bed.) Five Stars!

Let's Play Catch-Up

So, I am way behind on blog posts and I'm sorry. I could tell you about all the reasons my life has been super busy lately, but let's face it -- I get 24 hours in a day just like everyone else, and sometimes I use those hours away from the computer. And I'm really good with that. But here are a few recipes I've made lately and a product review....