Tomato-Vegetable Pasta Sauce

This is a basic outline for creating a quick sauce that includes lots of veggies and can be done with most of the veggies you happen to have in your home. We used onions, broccoli, carrots and corn but I bet cauliflower, peas, squash, spinach, eggplant, peppers and mushrooms would all work great! :) Perfect for CSA’s! We chopped all the veggies up small as we were using a food processor for the fun of pushing buttons. The kiddos were LOVING this and the before and after veggies, but this also helped everyone eat more veggies too! Love that! Super easy and fun to make your own sauce! Enjoy!!!

Tomato-Vegetable Pas

Tomato-Vegetable Pas2

Tomato-Vegetable Pasta Sauce
1 can 28 ounce crushed tomatoes
2 onions, chopped (or in our case in food processor, the kiddos LOVED to press the buttons)
1 cup broccoli, chopped
1 cup carrots, chopped
2 ears of corn, cut from cob
1 tablespoon of sugar
bit of fresh basil, cut (we only had a bit but you can add more if you have it!)
3 tablespoons of olive oil
dash of dried basil (I only had a little bit of fresh basil, so wanted to add a bit more)
dash of oregano
2 teaspoons of salt
dash of garlic powder
dash of cumin
1 lb pasta (we used gnocchi tonight, but that is just because the kids pulled it out of the pantry and requested :))
*(optional) greek or soy yogurt

1. Heat 1 tablespoon of olive oil and cook onions for 5 minutes. Add broccoli and carrots and cook stirring occasionally another 5 minutes. Add the crushed tomatoes, corn, sugar, 2 tablespoons of olive oil, and spices (reserving the fresh basil till 5 minutes before serving).
2. Simmer for a few minutes or up to a half hour depending on when your pasta is done or when you want to serve dinner :)
3. While sauce is simmering cook the pasta and combine when done.

*Optional – add greek or soy yogurt to the sauce for extra creaminess.

Super Fast Avocado Pasta

I am all about cooking with the kiddos whenever possible :) Today for lunch we made our Avocado Pasta, similar to This One that I make for them normally that they love, but this time we did it all in one bowl (and a pot) :) They loved it and were even super happy to take turns mashing (and tasting!) Lunch was deelish but cooking together and smiles around (and green mouths!) makes it that much sweeter!

Super Fast Avocado P

Super Fast Avocado Pasta
2-3 servings
Gluten-free, Dairy-free, Vegan, no cook/raw sauce

2 avocados
Juice of 1 lemon
1 teaspoon garlic, minced
1 teaspoon sea salt, or to taste
1 teaspoon dried Basil
1/2 teaspoon dried Oregano
3 tablespoons extra virgin olive oil
1 tablespoon Flax seed oil
12 ounces- 1 lb of pasta (we used Trader Joes Fresh Rice Pasta – made it even faster, cooks in 2 minutes!)
ground black pepper, to taste
cherry or grape tomatoes, cut

  1. Boil water and cook pasta in a large pot
  2. In a bowl combine avocado, garlic, lemon juice, oils, salt, basil, pepper and oregano. Mash with a fork till creamy.
  3. When pasta is done, drain and mix with sauce.  Garnish with tomatoes. Serve immediately. YUM!

Cauliflower Mac & Cheese: Healthy Vegan Cheese Sauce Yum!

So this was awesome!!! We are lucky that our kids eat a ton of veggies but this was still an awesome way to serve them! Everyone loved it! Enjoy this tasty and super healthy dish!

Cauliflower Mac & Ch

Cauliflower Mac & Cheese – Healthy Vegan Cheese Sauce Yum! 
Gluten-free, Vegan

1 cauliflower, cut into florets
handful of baby carrots
1/4 cup cashews
1/4 cup nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon fine grain sea salt, or to taste
1/4-1/2 teaspoon pepper, to taste
pasta of choice (we used GF penne pasta)
Fresh parsley, for garnish

  1. Add cauliflower & carrots in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 8-9 minutes until super tender. Drain.
  2. At the same time boil water for pasta and cook as instructed by package. Drain when done.
  3. In a high-speed blender (we use a Vitamix) blend the cashews and a 1/4 cup of water for 30 seconds. Then add the cooked and drained cauliflower & carrots, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth.
  4. Add sauce & pasta into a pot and stir, till just combined. Salt, to taste
  5. Serve with parsley sprinkled on top

One Pot Gluten Free Vegan Mac-n-Cheese

I have wanted to try this one for a while and it was really great. After too many leftover meals in a row this was super welcome and I had all the ingredients already at home! This was so quick and so good, I know it will become a regular!

One Pot Gluten Free

One Pot Gluten Free Vegan Mac-n-Cheese
Serves 4
Recipe adapted from www.pure2raw.com

4 cups water
2 cup quinoa

  1. In small saucepan over high heat bring the water to a boil. Once boiling add quinoa and return to a boil. Then reduce heat to low and let simmer for 15 minutes *There might be some water left over, but that is okay.
  2. Remove from heat and pour the quinoa into a bowl and set aside.

The cheezy sauce

1 1/2 cups coconut milk (I was a little short so I used some almond milk mixed with coconut milk)
6 tablespoons nutritional yeast
4 tablespoons tahini
4 tablespoons arrowroot
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder

Using the same pot that the quinoa was in, place it back on the stovetop over medium heat and add coconut milk and tahini. Whisk together. The tahini will melt into the milk. Then add remaining ingredients and whisk. Raise the heat to be medium high. It will start to thicken, takes about 1-2 minutes. Once it starts getting thick pour the quinoa back in the pot and stir till well combined.

Creamy Avocado Pasta

Sometime you just want a home cooked meal but haven’t planned anything and haven’t gone shopping to cook. The kids are always well fed but sometimes we get left a little behind ;) This is a great meal that took literally the time to boil pasta to create with all ingredients I always have at home. Super simple and deelish, the best!

Creamy Avocado Pasta

 

Creamy Avocado Pasta
4 servings

2 avocados
Juice of 1 lemon + lemon zest to garnish
1-3 garlic cloves, to taste
1 teaspoon sea salt, or to taste
1/2 cup Fresh Basil or Spinach
3 tablespoons extra virgin olive oil
1 lb of pasta
ground black pepper, to taste
Pine nuts, for garnish

  1. Boil water and cook pasta in a large pot
  2. In blender or food processor combine garlic, lemon juice, and olive oil and process until smooth. Add avocado, basil, and salt and blend until creamy
  3. When pasta is done, drain and mix with sauce.  Garnish with lemon zest, black pepper and pine nuts. Serve immediately.

No Bake Chocolate Macaroons

Oh how I LOVE Oh She Glows! Just amazing! I am a huge fan of raw desserts, but not everyone is. Thankfully my family loved these macaroons for Passover. They definitely are not your traditional but they were super yummy and even considered healthy! How fun! Another one of our recipes that can be enjoyed anytime!!

I doubled the recipe and used small and big ice cream scoopers to make big macaroons and mini ones :) (or baby ones as my kiddos would say!) 

No Bake Chocolate Ma

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No Bake Chocolate Macaroons
Recipe from ohsheglows.com
Raw, Vegan, gluten-free, nut-free, grain-free

12 macaroons

  • 1 banana, finely mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup (or other liquid sweetener)*
  • 1/2 tsp pure vanilla extract
  • 6 tbsp cocoa powder, sifted
  • 1.5 cups unsweetened shredded coconut
  • 1 tbsp chia seeds (optional)(I used)
  • small pinch of fine grain sea salt, to taste
  1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.
  2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.
  3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.

Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.

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Mini Potato Kugels

I love that all the food we cooked for this year’s Passover Sedar, we cooked as a family! Such a sweet day with the four of us! Most of the recipes we made were also great for year round.

In searching for some kiddo & adult friendly Passover recipes I found this one for Mini Potato Kugels. They are perfect little cups of fried onions and potatoes, so really yummy handheld hash browns :) My kids really liked them (even raw as we were making them) and pressing them into the muffin tins! Plus it was super fun for both of the kiddos to take turns pressing the on/off switch on the food processor to grate these.

I was also inspired because this is one of Mayim Bialik’s recipes and LOVE all things Mayim! True to form it was great :)

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Mini Potato Kugels

5 medium potatoes, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch

Salt, to taste (somehow I missed that this was not in the recipe, so notice the salt I sprinkled on top :) but best to add to the mixture first!)

  1. Grate the potatoes, and then drain the liquid from them.
  2. Saute the grated onion in 2 Tablespoons of the olive oil until soft but not brown. Add paprika.
  3. Mix onions into the potatoes and add potato starch and 1 more Tablespoon olive oil.
  4. Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil.
  5. Bake at 400F for 40 minutes.

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