If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal. Inspired by Food52.
I am all about one pot meals, you guys. Anything to make dinner easier while working a full-time job and parenting at two and half year old. We could all use more recipes that are easy, quick, and tasty. Technically I did use a food processor to make the pesto but the potatoes, green beans, and pasta all boil in the same pot!
The best part of this meal though? Much of it was grown from the garden! Free food!! The basil and chickweed came from my garden, and the green beans from my stepmom’s. I tried to use my own potatoes I grew but I dug a few up and they weren’t quite ready yet. I’m growing Magic Molly potatoes which are purple inside and out! They have a rich and nutty flavor that I just can’t get enough of. My grandpa used to grown them and when I found them at our local nursery I had to get some. Fun fact: As a child I used to sneak away and dig up my grandpa’s “treasures” well before they were ready because I just couldn’t contain my excitement. It appears as if I have not outgrown this. There is just something so exciting about digging up potatoes! Is it just me?
Garden Pesto Pasta
By Katie Henry - Produce On Parade
If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.
Ingredients
- 1 large red or Yukon Gold potato, peeled and quartered and cut into ¼ inch thick slices
- ¼ lb fresh green beans, chopped into 1 inch pieces
- 8 oz dry thin spaghetti (if using regular spaghetti increase cooking time)
- 1 cup packed fresh basil leaves
- 1 cup packed fresh chickweed, removing any thick stems and cleaning thoroughly (or basil, spinach, arugula, or other greens)
- 2 whole garlic cloves, peeled and smashed
- Heaping ¼ cup pine nuts (or walnuts)
- 1 tbsp miso paste
- ¾ tsp table salt
- ⅓ cup vegan shredded mozzarella cheese
- ⅓ cup extra-virgin olive oil
- Garnish of vegan parmesan (optional)
- Place the sliced potatoes in a large pot of cold water. Bring to a boil then salt; continue to boil for 5 minutes then add the pasta and green beans. Boil for an additional 5-8 minutes until all the vegetables and pasta are cooked. Drain and return to pot.
- While the pasta cooks: to a food processor add the basil, greens, garlic, pine nuts, miso, salt, and cheese. Pulse until coarse and grainy. With the processor running drizzle in the olive oil and process until mixed thoroughly.
- Stir the pesto into the cooked pasta and veggies. Serve hot and topped with vegan parmesan!
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Yield: 3-4 servings
Vegan Waldorf Blue Cheese Crepes
Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.
I love crepes. I think they may be my favorite food. They’re quick. They’re customizable, great for breakfast or lunch (or dare I say even dinner?). They can be sweet OR savory. What else do you want, man?!
Isn’t it especially fantastic when a recipe blooms from the need to use up ingredients in the fridge? This all started with a bottle of blue cheese dressing I found that was almost empty and about to expire next month. Some leftover plain butter lettuce that was given to me after a dinner party. A honeycrisp apple that I needed to use before our vacation and voila! Waldorf Blue Cheese Crepes. The best recipes are often improvised recipes. I firmly believe this.
Vegan Waldorf Blue Cheese Crepes
By Kathleen Henry - Produce On Parade
Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp vegan granulated sugar
- ¼ tsp Kala Namak salt or table salt
- ¾ cup plain, unsweetened soy milk
- ¼ cup + 2 tbsp liquid from a can of chickpeas (about ½ can)
- 1 tbsp olive oil
- 2 heads of butter lettuce, chopped
- 1 medium honeycrisp apple (or similar), chopped small
- 1 medium celery stalk, chopped small
- ½ cup dried cherries, chopped (or dried blueberries, cranberries, or raisins)
- ½ cup toasted walnuts or pecans (I like pecans), chopped
- ¼-½ cup vegan blue cheese dressing, to taste
Instructions
In a large bowl, whisk together the flour through the salt. Whisk the soy milk, chickpea liquid, and oil into the dry mixture until smooth and no lumps remain. Cover and allow to rest at room temperature for about 30 minutes. - While the batter rests, make the salad filling by adding the lettuce through the nuts to a large bowl; toss to combine.
- Once the batter is done resting, heat a 12 inch large cast iron skillet coated with a nonstick cooking spray over medium-high heat. Test if it’s hot enough by flicking a droplet of water into the pan; if it sizzles then it’s ready. Using a ½ cup measuring cup, ladle the batter onto the hot pan. Tilt the pan in a circle, allowing the batter to fill the entire base of the pan. Heat for about 3 minutes, until just slightly golden and the top is firm to the touch. Flip using a skinny, heat-proof spatula by sliding it around the edges to loosen the crepe, then down the middle of the crepe to flip. Heat for 1 minute then transfer to a large plate and repeat with remaining batter.
- To assemble the crepes, fill the middle of one crepe (top to bottom) with a handful of the salad then top with a drizzle of dressing, to taste. Roll the crepe like you would a burrito, then drizzle more dressing on top if desired. Serve immediately.
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Yield: 4 12 in crepes
Easy Vegan 'Chicken' Pot Pie
Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!
Have you ever been surrounded by people who are the complete opposite of you politically and with regards to your values, especially those with disparaging views towards minority groups and repressed individuals. Raise your hand up high; you’re in good company. All I can say is hang in there and laugh when you can.
I’m an Alaskan at heart but according to my beliefs I should live in Hippie-Town-Liberal-Peace-Loving Oregontown (yes, that’s a real place, but please don’t fact check it). Sometimes this really gets me down. It just plain sucks having so many folks surround you that don’t strive for equality, or peace, or tolerance. Bigotry is rampant and it’s smothering sometimes.
Just because someone doesn’t agree with your morals doesn’t make them a bad person and you may even like them but goddamn, it makes it hard sometimes. I’ve been accused of being naive and too soft-hearted on more than one occasion but I’ll put my foot down on this one. Okay, getting down from my dusty soapbox. Thank you for letting me rant, now let’s eat pie.
Easy Vegan 'Chicken' Pot Pie
By Kathleen Henry @ Produce On Parade
Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!
Ingredients
- 2 tbsp vegan butter
- 3 tbsp all-purpose flour
- ½ tsp garlic powder
- 1 tsp mushroom powder (optional)
- ½ cup vegetable broth
- 1 cup unsweetened plain soymilk, divided
- 2 (9 in) prepared pie crusts (I buy them pre-made in the refrigerated section)
- 1 tsp olive oil
- ½ medium yellow onion, diced
- 2 large garlic cloves, minced
- 1 (10 oz) bag frozen mixed vegetables, cooked according to package
- 1 (8 oz) package vegan ‘chicken’ strips, chopped (I use Tofurky Lightly Seasoned Chicken Meat Alternative in the refrigerated section)
- 2 cups torn fresh baby spinach
- 1 tsp seasoning salt, to taste
- ½ tsp dried thyme
- ¼ tsp white pepper, to taste
- In a small saucepan, melt the butter over medium-low heat. Stir in the flour, garlic and mushroom powder; whisk frequently until lightly browned and fragrant, about 3 minutes. Slowly whisk in the vegetable broth and ½ cup of soymilk. Cook over medium heat whisking frequently until thickened, about 5-8 minutes. I like to use a hand blender towards the end to ensure a super smooth texture. Set aside.
- Line a 9” pie dish with the bottom crust. Poke holes all over the bottom with a fork. Preheat oven to 375°F degrees.
- In a large soup pot heat the olive oil over medium heat. Add the onions and garlic and saute until fragrant and softened, about 3 minutes. Add the remaining ½ cup of soymilk, mixed veggies, chicken strips, spinach, salt, thyme, pepper. Stir well to combine then add in the soup. Mix the filling well, remove from heat and to the pie dish.
- Roll out the top crust and place overtop of the filling; seal the edges and remove any excess dough. Cut a few slits in the top crust to allow steam to escape; brush the top with soymilk if desired.
- Bake for 40 minutes until the crust is lightly golden brown. Remove from the oven and cool on a wire rack for 10 minutes before serving.
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Yield: 1 pie (6 slices)
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