Category Archives: Pasta

Vegan Lentil Bolognese Sauce

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Today we had a massive snow storm.. it was the perfect day to eat some comfort food 🙂 Pasta was the perfect choice considering that I went outside for 3 hours of shoveling during the day.. bring me a giant bowl of pasta please! haha!

I served my sauce over pasta with sliced vegan italian sausages (You can find the recipe HERE). It was delicious! (not only delicious, but also filled with iron)

Servings

1 batch

(enough for 450g of uncooked pasta)

Ingredients

Olive oil

1 medium onion

3-4 cloves garlic

3  medium carrots

2 celery stalks

1 x 227g mushroom container

1 cup uncooked lentils

2 1/2 cup vegetable broth

3 1/2 cups tomato puree

1/4 cup tomato paste

salt and pepper, to taste

1/2 teaspoon italian seasonings

1/2 teaspoon oregano

1 bay leaf

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celery mushrooms

Directions

In a food processor, chop the veggies.

In a skillet over medium heat, heat the oil and cook the veggies. Cook until the veggies are starting to be tender.

Place the cooked veggies at the bottom of your slow cooker. Add all the remaining ingredients. Mix.

Close the lid and cook on HIGH for around 4 hours. You’ll see that the sauce is ready when the lentils are tender.

Serve over pasta and enjoy!

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Vegan Pesto & Potato Pasta

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The other day I made a batch of kale pesto (see the recipe HERE).. after using it on a pizza instead of the tomato sauce, I was looking for another cool idea. I found a fun recipe online and decided to try it. Like always I changed many things. (You can see the original recipe HERE)

I love pesto (vegan pesto!).. it’s so delicious. And by pesto I mean all kinds of pesto.. the reguclar basil kind, kale, broccoli.. sky is the limit.

This recipe is so easy , healthy and so delicious, I will make it again and again.

Servings

4

Ingredients

300 g of multigrains pasta

(I used spaghetti)

2 cups very small potatoes

2 cups packed baby spinach

2/3 cup pesto

(I used my vegan kale and sunflower pesto, see it HERE)

salt, pepper, to taste

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Directions

  • Wash and slice the potatoes.

Bring a large pot of water to a boil over medium heat. Add the baby spinach and cook for 30 seconds. Une a fine sieve to transfer the spinach to a food processor. Don’t throw away the water!

Return the water to a boil and add the pasta and the sliced potatoes. Cook, stirring few times until the pasta and the potatoes are done.

In your food processor, add 1/2 cup of the cooking water and the pesto to the cooked baby spinach. Pulse until you reach a smooth consistency. Add the salt and pepper, than pule 5 seconds again.

Drain the pasta. In the pot, combine the sauce and the pasta. Cook over medium heat while stirring often until everything is hot and thick enough.

Remove from heat, serve and ENJOY!

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Vegan Slow Cooker Pasta Sauce

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Who doesn’t love to eat a big bowl of pasta? 😀

I’m always doing my sauce on the stove, but the other day I finally started to do it in my slow cooker (it was about time, pfff!) It taste like on the oven, your house smells delicious and you don’t need to stir or to check it, how fun is that!

These days I’m busy between my kids, all the appointments for my big girl, Fall/winter shopping, playing outside at the park before the snow starts and in 2 days I will be a godmother (I’m VERY excited about it!), my best friend will give birth to her 2nd child, a little girl.. also my husband goes back to work after all summer off on paternity leave (hehe).

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Servings

8 cups

Ingredients

Olive oil

1 medum onion, chopped

4 cloves garlic, minced

2 medium carrots, peeled, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup broccoli, chopped

3 cups diced tomatoes

(I used whole and diced them)

2 1/2 cups plain tomato sauce

1/4 cup tomato paste

2 teaspoons sugar

2 teaspoons Herbes de Provence

Salt/pepper, to taste

1/2 cup uncooked red lentils

1 cup raw spinach

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Directions

In a skillet over medium heat, heat the oil and cook the onion, garlic, carrots, bell peppers and broccoli. Cook until the veggies are starting to be tender.

Place the cooked veggies (the spinach will be use only at the end) at the bottom of your slow cooker. Add all the remaining ingredients (except spinach).

Close the lid and cook on LOW for around 7 hours.

Once it’s done, add the spinach and let them cook for another 4-5 minutes.

Serve over pasta and enjoy!

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Vegan Cauliflower and Spinach Pasta

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the other day I was looking at the tv guide on tv.. I saw that Thug Kitchen was about to be on the Rachel Ray Show, so I watched it. They were showing a recipe for creamy cauliflower pasta. I changed few things and quantities… they were using more pasta than me and I think it’s too much, I prefer less pasta, that way you have more sauce. They were using less non-dairy milk, less garlic, not using herbes of provence, adding miso and lemon.. they used regular pasta, I used gluten-free..so I changed the recipe while keeping the idea of their original recipe that I found fun.

The result is awesome! What a cool and healthy pasta dish!!! It’s so creamy and guilt-free.. after all it’s cauliflower!! Big boy Auguste loved that dish a lot too!!

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”Love is all you need”

Servings

4

Ingredients

* 4 cups uncooked gluten free pasta (I used penne)

(You can use any kind of pasta that you prefer, no need to take the same)

* 5 cups cauliflower

* 3/4 cup organic unsweetened soy milk

* 4 cloves garlic

(You can use less if you’re not a big garlic lover like me)

* 4 cups baby spinach, chopped

* 1 teaspoon Herbes de Provence

* Salt and pepper, to taste

* Fresh italian parsley (optional)

*cauliflower babyspinach

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Directions

* Cook the pasta. Set aside.

* Steam cook the cauliflower.

* Once it’s cooked, toss it in the food processor with the garlic and the soy milk. Pulse until you reach a smooth consistency.

* Pour the cauliflower sauce in a pot and heat it on low/medium heat. Add the spinach. Cook for 2-3 minutes. With an immersion blender, blend the sauce until the spinach is in super small pieces. (But hey, you can keep the spinach in big pieces too)

* Combine the pasta and the sauce well and heat through.

* Decorate with fresh parsley (optional)

* Serve and Enjoy.

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Vegan Red Cabbage Chow Mein

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The other day I found the idea of a cabbage chow mein online.. but my husband and I tried it with few changes and we were not satisfied at all, so I did it all over again, changing everything except the concept of a cabbage chow mein, hahaha! This time it’s delicious, yay!!

It’s a super simple dish, very cheap to make and packed with flavor!!!

I’m such a big fan of red cabbage, it’s so delicious!! (well green cabbage is good too) and packed with vitamins and antioxidants.

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Servings

4

Ingredients

* Olive oil

* 1 large onion, into wedges or slices

* 4 celery stalks, sliced

* 1/2 small red cabbage (around 3 cups), shredded or chopped

* 225g cooked ramen noodles

(make sure the one you buy are vegan, I saw some with eggs in them)

sauce

* 6 garlic cloves, minced

* 3 tablespoons grated ginger (I used fresh ginger)

* 2 tablespoons brown sugar

* 1/2 cup soy sauce (the real deal)

* 1/2 cup japanease teriyaki sauce

* 1/4 teaspoon black pepper

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celery onion

Directions

* For the sauce, combine all the ingredients (ginger, garlic, black pepper, soy sauce, teriyaki sauce and brown sugar) in a bowl, mix well and set aside. You can ajust the ingredients if you like too, some people don’t like that peppery taste, some love more salt.. it’s like you want.

* In a wok (mine is cast iron), heat oil. Saute onions and celery for 3-4 minutes until they are starting to be tender. (but still crunchy, not all mushy). Add the cabbage and cook for another 2-3 minutes. Add the cooked noodles and the sauce.

* Combine well and heat through.

* Serve and Enjoy.

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Vegan Quinoa Balls

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Tonight’s dinner was vegan meat balls over capellini with a tvp tomato sauce. you have to admit.. when you look at this dish you could fool any meat eater on this planet, hehe! It look so like the real deal. It was so delicious. We don’t eat pasta very often, not that we don’t like that but we’re more a stew/curry kind of family. I cannot remember the last time I ate ”meatballs”  it’s not something my mom used to make, and when I was old enough to decided by myself I never did the real deal neither the vegan/vegetarian equivalent. There’s a first time for everything I guess, hehe. I’ll make those balls again, maybe next time I’ll try another kind of combination..

I was looking for a recipe for ”meatballs” the other day and I came across one (You can see it HERE) that sounded good. Finally I changed many things.. not the same kind of beans, or seasonings, I used quinoa and not rice, I added bread crumbs… anyway. You know me (well I guess, hehe) I love to change recipes. I don’t like to follow a recipe like it is written.

I’m happy.. today I’m starting my 5th week of my 3rd pregnancy. 3 more weeks and I’m seeing my doctor, yeah!

I cannot believe we had another snow storm today in Quebec.. we even lost the power for 2 hours!!! And it’s almost April! When will Spring will decide to start here.. It’s white EVERYWHERE!! *crying*

Servings

12-14 balls

Ingredients

* Olive oil

* 1 large onion, chopped

* 3-4 garlic cloves, minced

* 1 cup packed spinach, chopped

* 1 cup coarsely chopped mushrooms

* 1/2 cup raw sunflower seeds

(or another seed or nut)

* 1 cup cooked navy beans

* 1 1/2 tablespoons Italian seasonings

* 2 tablespoons dried oregano

* Salt and pepper (to taste)

* 1 cup cooked quinoa

* 2 tablespoons bread crumbs

* Pasta & Sauce (to serve with)

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mushrooms babyspinach

Directions

* Preheat oven to 350’F

* In a pan, heat oil over medium heat. Add the onion and garlic then cook for 4-5 minutes or until the onions are tender. Stir in the chopped mushrooms and spinach. Continue to cook for another 4-5 minutes. Remove from heat.

* In a food processor, combine the veggie mixture, the sunflower seeds, the seasonings, salt, pepper and 2/3 cup of the beans. Pulse until you reach the perfect consistency for your balls. that mean when the mixture is able to hold together.

* In a bowl, combine the mixture you just pulse with the remaining 1/3 cup beans (I wanted some texture, but you can totally skip that and pulse all the beans!) quinoa and the bread crumbs. Form balls with your hands. Mine were medium-big but you can decided to do tiny balls too. It’s up to you. On a baking sheet (I always use my old sheets when I have to cook something like that and not cookies, hehe) place the balls and cook for 28-30 minutes.

* Remove from the oven and serve over pasta.

* Enjoy!

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Brandon’s Sauce

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Yesterday I made a batch of sauce because we were eating gnocchi.

I decided to try out one of my friend’s (From Louisiana) recipe. It’s simple, quick, delicious, cheap.. everything I like, hehe!

That’s just for you Brandon (Hi by the way!) I told you I would try it and post it on my blog, so here it is! 😉

Servings

6

Ingredients

* 1/4 cup olive oil

* 4 cloves of garlic, minced

(In his recipe it’s 2, but here we’re big garlic fan!)

* 2 medium onion, finely chopped

* 2 stalks celery, chopped

* 2 medium carrots, peeled and chopped

* 1/2 teaspoon salt

* 1/2 teaspoon freshly ground black pepper

* 2 dried bay leaves

* 6 3/4 cups crushed tomatoes (1600ml)

(I used half crushed and half diced)

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Directions

* In a pot, heat the oil over medium-high heat. Add the garlic and onions and saute until the onions are translucent (4-5 minutes).

* Add the celery, carrots, salt and pepper. Cook until the veggies are tender. (8-9 minutes)

* Add the tomatoes and the bay leaves into the pot. Reduce the heat to low heat and simmer for 45- 60 minutes without the lid on. Stir often (to prevent the sauce of burning in the bottom of the pot)

* Remove from the heat, discard the bay leaves.

* Serve over pasta, gnocchi, on a pizza.. in fact everywhere you need a basic tomato sauce.

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Vegan Avocado Pesto Pasta

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This recipe is super simple, super creamy and super delicious. My husband loved it, it reminded him or creamy pasta dishes, you know with white sauces.. like Alfredo. Even my big boy ate it, haha no surprises there, he love everything! hahaha!

Usually pesto is with basil, but since I had cilantro in the fridge, I used it instead (I’m a big cilantro fan, hehe) and the taste was awesome. And let me tell you, even if you’re not a big fan like I am, the taste is not super intense. My husband hates cilantro (He was complaining when we were in Mexico that there was cilantro everywhere, haha) and he told me that it’s the only way he will eat that herb for now, I guess it’s good! but heh, you can use regular basil too! Or pine nuts instead of almonds.. or any other kind of nuts.. it’s up to you!

This image has no link with the recipe, but I thought it was brilliant! There would be way more food for people around the world if there was less meat consumed!!

What do you think?

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Servings

4 servings

Ingredients

* 450 g uncooked pasta (I used bucatini pasta)

* 1/4 cup fresh cilantro

* 1/2 cup raw almonds

* 3 medium avocados, pitted and peeled.

* 4 cloves of garlic, minced

* 2 1/2 tablespoons lemon juice

* 1/2 cup olive oil

* salt/pepper, to taste

* 1-2 cups halved cherry tomatoes or any other kind of tomatoes

* olive oil

* 1 clove garlic, minced

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Directions

* Cook pasta, drain and set aside.

* To make the pesto, combine cilantro, almonds, avocados, lemon juice, garlic, and oil in a food processor. Process until you reach the texture you like. Season with salt and pepper.

* In a pan, heat the oil with the garlic, add the tomatoes and cook them 2-3 minutes (or more if you like).

* toss the pasta with the pesto. Add the tomatoes. Mix well.

* Serve and Enjoy!

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Healthy Mac & Cheese

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The other day I saw an awesome recipe on a very interesting blog I’m following. It’s THE LEAN GREEN BEAN blog. By the way you should all follow her amazing blog!

It was a mac & cheese recipe.. but an healthier version of the one you can found in a box, hehe! (see her recipe HERE) But like always I didn’t follow the exact recipe and made changes in it..
I guess her version is really good too!

It may look a little weird in your plate, but it’s super delicious and filled with super good things for your body (How to eat lentils and quinoa at the same time and almost don’t taste them.. you only taste the cheesy pasta!) Hopefully there is some leftovers from tonight.. I’ll eat them tomorrow! *yeah*

Like for every recipes.. you can change whatever you want to change.. not the same veggies.. red lentils.. no quinoa.. cheddar and not mozz.. it’s totally up to you!

Servings

4 to 6

Ingredients

* 3 cups pasta, uncooked ( I used cavatappi pasta)

* 4 cups vegetables, diced ( I used 1 yellow bell pepper, 1 green zucchini, 2 green onions, 6 mushrooms)

* 2 cloves garlic, minced

* 2 tablespoons butter

* 2 tablespoons all-purposed flour

* 1 1/2 cups mozzarella cheese, grated

* 1 1/3 cup milk (I used 3.25%)

* 1 teaspoon Herbes de Provence

* 1/4 cup frozen chopped spinach, thawed

* 2 1/2 cups cooked lentils

* 1 cup cooked quinoa

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Directions

* Preheat oven to 400’F.

* Cook pasta, drain and set aside.

* Wash and cut veggies.

* In a pan, saute vegetables and garlic until tender. Remove from pan and set aside. In the same pan, melt butter, then stir in flour. Slowly add the milk, stirring constantly.

* Add the mozzarella cheese and the Herbes de provence. Stir until the cheese is totally melted.

* Stir in the cooked veggies, spinach, cooked lentils, cooked quinoa.

* Add the pasta and mix well then transfer everything into a casserole dish.

* Bake for 10-15 minutes.

* Remove from the oven, Serve and Enjoy!

Homemade Broccoli Pesto Vegan Pasta

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Like I said in my previous post, today my husband and I made homemade pasta together.. it was a lot of fun to cook with him, we don’t have many opportunities to do so.. he works hard so I can be a stay-at-home mom, but today he had a day off! Yeah! Usually I’m cooking almost everything, but his Queen Elizabeth cake is just.. AWESOME!

Servings

4

Ingredients

TO MAKE THE PASTA

* 1 2/3 cups all-purposed flour

* 2/3 cup water

* 1/2 teaspoon salt

TO ASSEMBLE

* Cooked pasta (We made Fettuccine)

* Broccoli pesto (see recipe on my blog, https://lovepeacehapiness.wordpress.com/2013/02/11/broccoli-pesto/)

* 1 cup broccoli

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(This is what they look like once they are ready to cook)

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(Silly Luc!!! Haha cooking with my husband is a lot of fun 😉 )

Directions

TO MAKE THE PASTA

* In a large bowl, combine flour and salt. Then add water.

*Mix with a fork until it starts to form a ball of dough. Now you can use your hands to combine, it’s way better than a fork! (If it’s too dry you can add a water, a little at a time, if it’s too dry you can add some flour too..  but ours was perfect)

* Knead for a good 5 minutes on a well floured surface. until the dough is smooth.

* Cover in plastic wrap and let it rest in the fridge for at least 10 minutes.

* Divide the dough, roll a little bit and then use your pasta maker (ok you can also do it without the machine and cut with a knife..) With the machine we stop the process at number 4. It was the perfect thickness for us (With the machine you start at 7, then 6.. then 5..then…until you reach 1)

* Dry on a rack (We don’t need a fancy pasta rack, we use plastic hangers and we hang the pasta in our laundry room far far away from our big and always hungry boxer dog Meya, haha) We let them dry for 4-5 hours before cooking them.

You know.. you can keep your homemade pasta in the fridge for 3-5 days.. you can also freeze them!!

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(Haha big girl Dalie was watching Sesame street… otherwise she would be there looking at us, she’s awesome, she wants to learn everything! still can’t believe she’s turning 2 in less than 2 weeks!!)

TO ASSEMBLE

* Cook 1 cup of broccoli, drain, chop and set aside.

* Boil water (I used the broccoli cooking water). Add pasta and cook for about 3-5 minutes.

* Remove from heat and drain the pasta.

* Combine broccoli pesto, pasta and the chopped cooked broccoli. Mix

* Serve and Enjoy!