Saturday, July 27, 2013

Better Than The First Chickpea Scramble



I made a chickpea scramble for breakfast this morning and I have to say, it was better than the first one! I sauteed onion, garlic, and cubed red potatoes for approximately 15 minutes. I then added zucchini, kale, spinach, and diced heirloom tomatoes to the pan. The smashed chickpeas went in last after the vegetables were cooked. I threw in some fresh parsley and topped the dish with avocado and cayenne pepper.

Creamy Polenta with Fresh Vegetables




My first try at making creamy polenta was a success. How can you mess it up, really? I boiled 2 cups of water, slowly poured in 1 cup of polenta, reduced the heat to low and whisked the polenta until it thickened. I covered the pot and let it continue to cook for approximately 15 minutes, stirring every 5 minutes or so. The polenta was basic with little seasoning, but I think I'll try vegetable stock instead of water next time to give it a bit more flavor.


Garden Vegetable Pasta Sauce



If you haven't noticed already, I like to incorporate a variety of vegetables in my dishes. I made a vegetable pasta sauce last week that turned out great. I sauteed onion and garlic, then added zucchini, green beans, carrots, kale, spinach, tomatoes, and a little white wine. I let the sauce simmer for approximately 20 minutes before serving with whole wheat pasta, fresh parsley, and basil.

Taco salad was on the menu last week as well. I used ingredients I had on hand, so it's not your traditional taco salad! I mixed cooked rice with pinto beans, cumin, cayenne pepper, salt, and pepper. The next layer was cooked spinach and zucchini. The last layer was lettuce, heirloom tomatoes, bell pepper, cucumber, avocado, cilantro, and lime juice.




And what better way to enjoy an evening than with a little tequila and limeade? :)




Monday, July 22, 2013

Raspberry Coconut Ice Cream

Success! I made raspberry coconut ice cream tonight and it turned out great. I used one can of coconut milk, 1/4 cup raw sugar, 1/2 cup frozen raspberries, a little less than 1/4 cup dairy-free chocolate chips, and 1/2 tsp vanilla extract. With such a small batch, my ice cream was ready in no time!

Adapted from Two Peas and Their Pod (pictured).