spinach and artichoke pasta.

spinach&artichokepasta

So I told you about the Spinach and Artichoke dip I made for New Years Eve, right? Well I couldnt get enough of it, so when I found this recipe to make spinach and artichoke pasta I knew I needed to give a try.

This pasta was one of the best vegan cheesey pastas I have ever made! It’s so creamy and full of flavor. I changed it up a bit, based on my fake cheesey preferences and It was definitely a winner!

bag of baby spinach
3-4 cloves of minced garlic
1 can artichokes, drained1 T earth balance
1.5 T flour
1.5 cups unsweetened plain almond milk
1/4 tspn chili powder
2 T Nutritional yeast
1 tspn onion powder
salt and pepper to taste
1/2 bag Daiya, mozzarella
1 package pasta noodles, I used Campanelle pasta, as recomended in the recipe above
red pepper flakes (optional, but the little bit of heat was really nice)
Panko bread crumbs

Instructions
  1. Saute the baby spinach with the garlic and artichoke hearts over medium heat until it’s wilted, 1-2 minutes. Set aside.
  2. Add earth balance to pan and allow to melt, then stir in the flour. Stir until it’s combined and very thick (this is your roux). Pour in the almond milk and stir until mostly smooth and heated through, then add in the cheese, salt and pepper, nutritonal yeast, onion and chili powder. If it gets too thick, add a little more milk.
  3. Fold in the cooked pasta, artichokes, spinach and crushed red pepper flakes, stirring gently. When ready to serve, add the panko crumbs to individual servings, along with more pepper flakes if you want it SPICY!

219. pesto quesedillas.

I saw this idea on pinterest – only it involved cheese and chicken. Tonight I made my own version and it was DELICIOUS.

First, I made some pesto. I just kind of wing my pesto. I took a handful or so of basil leaves, a handful or so of baby spinach, about 3 Tablespoons pistachios (I didn’t have pine nuts), 2 cloves of garlic, 1/3 cup vegetable broth, 1 T olive oil, salt, pepper, 1 T of nutritional yeast and blended it up in the vitamix.

Then, I sauteed some uptons seitan in a pan.
I chopped up some baby tomatoes from my garden.

I took a large tortilla, smeared on the pesto, cooked seitan, tomatoes and added some mozerella daiya cheese. Cooked this in a pan, and ate it right up. Holy cats, was it good!