Linguine with Walnut Sage Pesto

If you are one of those people who loves creamy pastas and didn't know how you could ever go totally vegan....well here is your solution! This stuff is like creamy, cheesy crack....without all the animal product heavy body lug afterwards. Try it out and see what Im talking about.

2/3 cups walnuts

a little more than 1/2 package of whole wheat linguine

1/4 cup Italian flat leaf parsley

1 packed TBSP fresh chopped sage leaves

1 very large garlic clove or a few smaller ones (not too many since it will be raw in your dish)

1/2 tsp sea salt

1/4 tsp fresh ground black pepper, plus additional to taste

2 TBSP extra virgin olive oil

4 TBSP rice parmesan cheese**

*if you have never seen this, try the veg refrigerated section at a Whole Foods equivalent. It is in a similar canister to regular parm cheese, but it is in a blue or purple can and it says Rice Topping

Preheat your oven to 350 degrees and toast the walnuts on a rimmed baking sheet. Watch this closely - about 8 minutes. There is a delicate sweet spot between perfectly toasted and burnt. Take off the sheet and allow to cool.

Bring a large pot of water to boil. At the point of boiling, add a liberal pinch of salt to the water. Cook the linguine to al dente (about a minute before being fully cooked where there is still a bite to it). Drain, but RESERVE a 1/2 cup of the pasta water.

Combine the parsley, sage, garlic, salt, black pepper, and walnuts in a blender until finely chopped. Drizzle in the olive oil and blend well. Add 3 TBSP of the "cheese", pulse quickly to combine.

Transfer the pesto to a bowl and add the pasta water, stirring to create a creamy texture to the blender mix. Add the drained pasta to the creamy style pesto. Top with the remaining cheese if you choose and add additional pepper to taste. Enjoy!

Thai Curried Chickpeas

My dad gave me this pressure cooker last Christmas, certain that it was the perfect vegan gift. I, not really knowing about these crazy contraptions, tucked the thing away, oddly curious and a little scared of the steam trap. I think that I had these cartoon visions of the steam not escaping enough and basically blowing up in my face as I released the lid.

The good news is that really doesnt happen....AND now that I have started using it I DO think that it is God's gift to the vegans!! These things are amazing!! So - forgive me if I get a little heavy on the pressure cooker recipes at the moment :)

This stuff is YUMMY and filling!! My new favorite meal is to serve this over a bed of brown rice and a lot of steamed kale...all together....mmmm....

Tool Needed: PRESSURE COOKER!!

1 bag of chickpeas, soaked overnight and then some....maybe even 2 days! :)

1 TBSP olive oil

1 TBSP mild or hot curry

3 cups light coconut milk

1/2 cup water

1 TBSP minced garlic

1 lb sweet potatoes, peeled and cut into 1"chunks

1 14.5 oz can of diced tomatoes, including liquid

1 5oz pkg of baby spinach

2 TBSP tamari or soy sauce

1/4 cup minced cilantro

1/2 cup minced basil

Drain and rinse the chickpeas. In the cooker, heat the oil over medium heat. Add the curry and briefly saute for a few seconds until aromatic. Add the chickpeas, coconut milk, water, garlic, sweet potatoes, and tomatoes.

Lock the lid in place. Over high heat, bring to high pressure and then lower just enough to maintain high pressure and cook for 18-20 minutes. Allow the pressure to release naturally, or place the pot under cold water for the quick-release method (cooling pot down quickly by the use of the water).

Remove the lid. If the chickpeas are not tender, replace the lid (without locking) and smmer until the chickpeas are done. If you soak for an extended time, this should not happen.

Add the soy sauce to taste and break up the sweet potatoes and stir to create a thick sauce. Stir in the spinach and simmer uncovered for 1 minute. Top with cilantro and basil (DONT forget the basil!! :) Serve over brown rice.

adapted from Austin American Statesman

Risotto With Kale and Gremolata

I know... you're thinking to yourself, "It cant be done! Risotto is a dish filled with cheese!" Well, hungry friends, think again! Ive found a way that this can be done with a pressure cooker!!

Tools: Pressure Cooker Needed!!

1 TBSP Olive Oil

2 TBSP chopped garlic

1 cup finely chopped onions

1 1/2 cups Arborio rice

3 1/2 cups veggie stock

salt to taste

3 cups tightly packed, finely chopped kale

2 TBSP grated lemon peel

1/4 cup minced fresh parsley

Freshly ground pepper

Freshly squeezed lemon juice

Heat the oil in the pressure cooker and cook the garlic over medium-high heat, stirring often, about 1-2 minutes or golden brown. Promptly add the onions and continue cooking, stirring often, for 2 minutes. Add the rice, stirring to coat with oil, then add the veggie stock and the salt.

Lock the lid in place. Over high heat, bring the cooker to high pressure and lower the heat just enough to maintain high pressure and cook for 4 minutes. Reduce the pressure by placing the pot under cold water until you can loosen the lid/all the steam has escaped. Stir in the kale and continue to cook uncovered, over medium heat, until the kale is done and the rice is tender but still chewy, about 4-5 minutes. If the risotto isnt creamy, stir in a bit more stock as the kale cooks.

Just before serving, stir in the lemon peel, parsley, and pepper. Next, stir in just enough lemon juice to punch up the flavors. Serve immediately.

adapted from Austin American Statesman

Sauteed Brussels Sprouts and Shallots

2 TBSP olive oil

1 cup thinly sliced shallots

2 garlic cloves, minced

1 tsp sugar

1 lb brussels sprouts, thinly sliced lengthwise

salt and pepper

Heat a large skillet with oil over medium high heat. Add the oil and swirl to coat. Add the shallots and saute for 3 minutes, or until almost tender. Add the garlic and saute for 30 seconds. Add the sugar and brussels sprouts. Cook for 5 minutes or until brown. Season with salt and pepper.

Crispy Potatoes with Fennel

My boyfriend LOVES this recipe.....at dinner....and then again at breakfast!

1 fennel bulb

3 TBSP olive oil

2 lb red potatoes, thinly sliced

2 tsp choped fresh thyme

1 1/2 tsp salt

1/2 tsp pepper

Preheat oven to 475. Slice the fennel thinly. Add oil to a 9 inch cast iron skillet. Arrange half the potatoes slices in the skillet. Layer the fennel slices and remaining potatoes. Sprinkle with the thyme, salt, and pepper. Cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes until the potatoes are browned.

Spicy Potato and Peas Curry

This is like the easiest and most delicious meal around....

2-3 TBSP oil

1 large potato, peeled and diced

1 medium onion, sliced coarse

1/2 cup frozen peas

1 jalapeno, minced

2 tomatoes, diced

1/2 tsp grated ginger

1 tsp cumin seeds

4 TBSP corinader

1/2 tsp red pepper flakes (or to taste)

1 dash of tumeric

Salt to taste

Heat oil in a skillet. Add the cumin seeds and stir until brown, followed by the jalapeno and saute for a few minutes. Add the red pepper, tumeric, and ginger and cook for 30 seconds. Saute onions until transparent. Add the potatoes, 1/4 cup water and when half cooked add salt, tomatoes, and peas. Continue until done and serve with rice!

African Sweet Potato and Peanut Soup

This is so super delicious...

1 TBSP vegetable oil

1 large onion, chopped

2 cloves garlic, sliced

4 tsp curry powder

1 tsp cayenne

1 1/2 lb sweet potatoes, chopped

3 large celery stalks

3 medium carrots

3 medium tomatoes, peeled and chopped

5 - 6 cups water

1 tsp salt

3 tsp pepper

3 TBSP creamy peanut butter

1/4 cup unsalted, dry roasted peanuts, chopped

1 bunch cilantro

Saute the onions in oil over medium heat until the onions are translucent. When the onions are ready, add the garlic and cook for about 2 minutes. Add the curry and cayenne, stirring frequently, for about 1 minute.

Transfer the cooked onions and garlic to a large pot, then add the chopped sweet potatoes, celery, carrots, and peeled tomatoes. Add enough water to the pot so that the vegetables are submerged beneath 1" water. Set heat to high and boil for about 20 minutes or until the vegetables are tender and a broth has been created.

Let the broth and vegetables cool then add to the blender or food processor, along with the peanut butter. Process until smooth and serve with cilantro and crushed peanuts.

Vegetarian Collard Greens

I didnt think that it was possible to make collard greens without that ham base, but I stand corrected....

1 TBSP olive oil

1 TBSP vegan butter

½ large onion, chopped

1 tsp red pepper flakes

2 garlic cloves, minced

1 lb collard greens, chopped

3 cups vegetable stock

2 tomatoes, chopped

salt and pepper to taste

In a large pot over medium heat, melt the vegan butter and olive oil together. Add the onion and sautee for about 3 minutes until softened. Add the red pepper flakes and garlic, cooking about 1 more minute. Add the collard greens and cook another minutes. Add the vegetable stock, cover and bring the contents of the pot to a simmer. Cook until the greens are tender, about 45 minutes. Add tomatoes in the last few minutes and season with salt and pepper! Serve!

Ring in the New Year Black Eyed Peas

Get ready for delicious! I made this dish with vegetarian collard greens (this month) and corn bread (Oct 2008)..... And it is now my standard New Year meal!

3 TBSP olive oil

2 summer squash, cut into half moons

1/2 sweet onion, cubed

2 pablano peppers, charred, scraped and cubed

1 tsp dried oregano

1/2 tsp cumin

1 tsp salt

1 bag of black eyed peas (12oz, in produce section)

1 cup cooked brown rice

Char the pablano peppers by deseeding and stemming them, and placing them under the broiler to roast until semi-charred on the outside and the flesh is soft to the touch, about 6-7 minutes.

Meanwhile, cover the beans with salted water and boil until soft, about 45 minutes. Drain and set aside.

In a large skillet, heat the oil and add onions, salt, cumin, oregano, and pablano peppers. Saute for about 3 minutes. Stir in squash, cover, and cook until the squash is tender. Stir in peas and continue to cook for a few minutes. Stir in rice and res-eason.