Quick and Easy Pasta

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I had great plans for getting on here over the past few weeks with recipes to share, honest I did.  However, as life sometimes goes, nothing really panned out how it should.  The recipes either went slightly wrong or the end effect was not quite as delicious as the picture had you believe.

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Enjoying the garden in lieu of jobs I should be doing!

Aside from that life took over again as we celebrated our youngest’s birthday, celebrated our youngest great nephew’s birthday, caught up with family and remembered my mum on the first anniversary of her death.  It has been a whirlwind of activities and emotions which has seen me tend to coast through each day rather than set a plan. Trying out new recipes wasn’t really high on the priority list though with an upcoming Infant Massage Course in Nov I was happy for the distract ….. and the tasting opportunities 🙂

So I thought that I would at least share something with you … a very quick and easy pasta salad dish which himself stole and copied from some restaurant many years ago.  It has transformed over the years as our eating habits have changed which is just the kind of recipes I love.  Now instead of regular pasta and feta we have plonked in GF pasta and tofu along with whatever mixture of veg, olives and tomatoes take our fancy.  It really is an easy one to do and great if you have to prepare a meal ahead of time as you can have it cold or warm and as everything is pretty much optional you can be creative and make it just how you and yours like.

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Ready to serve

Stolen Pasta Delight

  • Packet of Fusilli – GF or regular
  • Red onion
  • Capiscum
  • Tofu (can replace with feta and add in last)
  • Fresh tomatoes  (chopped into large cubes)
  • Olives
  • Olive oil (for cooking in and drizzling on afterwards if you wish)
  • Zucchini (chopped)
  • Mushrooms
  • Anything else you want to pop in 🙂
  • Fresh basil leaves
  • Dried Italian Herb Mix

-Boil the pasta until it is el dente, strain and leave to cool

-Fry up the onion, mushrooms, capsicum and zucchini until they are close to being s

-Add in the  fresh tomatoes and tofu with a little bit of Dried Italian Herb mix and continue to fry off until you can see the tomato is cooked.

-Remove from the heat and blend gently with the pasta and other ingredients (olives, sun dried tomatoes, feta etc).

-Sprinkle with fresh chopped basil leaves and drizzle a bit more oil on if you wish.

-Enjoy

Hope this find you happy, healthy and enjoying each day as it comes.

Arohanui

Y

www.becominghealthy.co.nz

Vegan Goulash

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Goodness two weeks in a row and I’m on here writing …. It seems I’m on a roll!! With the extra sunshine and daylight we are getting now it certainly makes it easier to fit in using the computer without depleting our solar energy supplies. The other added bonus is that themselves have been outside playing around the farm and exploring much more which equals undisturbed head space for me 😉  I love spring time especially when you’re out in the country.

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Themselves taking the compost down to the hens

This week is a recipe that is becoming a strong favourite in the bus and one which I’m more than happy to make as not only is it a ‘one pot wonder’, it also gets lots of veggies into themselves.  I found this recipe when himself first decided to become vegan and I was doing due diligence to ensure that I wasn’t going to leave him malnourished ;).  The original recipe has long since been left behind though as I have adapted it, once again, to our cupboard stock.  It is a super quick and easy meal to make which has the bonus of being very filling too.  I find it great for those days when we are out late as I can just cook the veg and pasta a little less then leave it all sitting in the pot (off the heat of course) to keep ‘cooking’ in the heat until we get home to warm and eat.  Himself has taken to sprinkling nutritional yeast on it while herself prefers grated cheese.

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Ready to eat

Vegan Goulash

  • Gluten free pasta (around 125gm dry)
  • 400gm can of beans (kidney or cannellini)
  • Can of diced tomatoes
  • Tomato Paste
  • Veg boullion
  • Onion
  • Vegetables of your choice (celery, carrot, broccoli, cauliflower, peas, beans etc)

– Bring water to the boil, add pasta and par cook the pasta in a pot until it is nearly soft. Turn off the heat and leave in the water.

– Rinse and drain the beans

– Dice the onion and cook, using a little bit of oil, in a large pot until it is soft.

– Add chopped veggies to the onion and fry off a little more, adding oil if needed.

– Add veg boullion (we use a heaped teaspoonful to start with) and then add the diced tomatoes.  Fill the can again with water and add this too.  If it isn’t covering all the veg then add a little more water until it is.

– Cook until the veggies are soft or to your preference.

– Add a few tablespoonfuls – sorry I’m a bit useless with the measurement side of this adapted recipe 😉 – of tomato paste, the beans and the drained pasta.

– Taste and add salt and pepper, more veg bouillon or other flavourings you like.

– Mix until combined and cook a little longer to warm the beans then you’re ready to serve.

– Enjoy by itself or with some chunks of bread.

Hope this finds you with the sunshine warming your body and the wind at your back, blowing out any cobwebs 😉

Arohanui

Y

www.becominghealthy.co.nz