Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Do you need a break from pumpkin? A temporary reprieve from smothering holiday food? Me too. Stand down stuffing and mashed potatoes; we need some tasty, fresh veggies up in here! No worries, my friend. Tender zucchini, hearty mushrooms, and fresh cherry tomatoes are here to save you from eggnog overload.

This is a wonderful meal because it’s easy, quick and really easy on the wallet. Todd and I have decided to cut back our grocery bill because it has been a little wild this past year. There are so many amazing, new vegan finds in the grocery store and while I love testing them out we need to get back to basics: more whole foods and less vegan meats, cheeses, and processed foods. I made a goal to have rice, beans, and lentils all once per week. They should all be in our diets more, and surprise, they are about as inexpensive as it gets! Of course, if I see a brand new fun vegan option I obviously have no willpower to stop myself from trying it. See my Instagram, Facebook , or Twitter to peek at what I’ve been finding here in Alaska on our store shelves.

In the next months, be on the lookout for easy, inexpensive, healthy meals posted on the blog. It’s been real busy in our household with family and friends and to be frankly honest, we are having so much fun I have a hard time finding the time needed to dedicate to posting more regularly but I am going to try! I mean, have you seen how cute Oliver is?

Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

By Katie Henry - Produce On Parade

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Ingredients

• 8 oz bowtie (farfalle) or penne pasta, uncooked
• 2 tbsp vegan butter (optional)
• 3 garlic cloves, minced
• 2 medium zucchini, thinly sliced
• ½ pound fresh cremini mushrooms, sliced
• ½ pint fresh cherry tomatoes, halved lengthwise
• 1 tsp seasoning salt or table salt
• ½ tsp dried thyme
• dash of white pepper (black pepper will work in a pinch)
• 2 green onions, chopped
• ½ cup canned coconut milk (you can use any non-dairy milk but it won't be as creamy)
• 1 heaping tbsp tapioca starch or cornstarch

Instructions

1. Bring a large pot of water to boil for the pasta. Cook according to package until al dente. Reserve 2-4 tbsp of cooking water and drain. Set aside.
2. In a large rimmed frying pan, melt the butter over medium heat. Saute the garlic, zucchini, mushrooms, and cherry tomatoes for about 5 minutes until the zucchini is slightly tender. Stir in the salt, thyme, pepper and green onions.
3. In a liquid measuring cup, whisk together the coconut milk and tapioca starch. Add to the vegetables over medium heat; stirring continuously for about 1-2 minutes, until it’s thickened into a sauce and coats the vegetables.
4. Stir in the reserved 2-4 tbsp cooking water, until the sauce reaches your desired thickness then add in the pasta. Stir well to combine and serve hot.

Prep time: 5 minutes
Cook time: 00:25
Total time: 00:30
Yield: 4 servings

Save Money!

I buy my canned coconut milk here, at half price almost. It’s only $2.12 per can versus $3.99 per can at our local grocery store!

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An INSANE New Cooking Adventure?? + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

“The best advice I’ve ever received is ‘No one else knows what they’re doing either’”

— Ricky Gervais

So, something insane happened two days ago. It's hard for me to even put into words how out-of-this-world the last couple days have been. Here goes; I got an email from a production company that wanted to interview Todd and I for... something... #ImNotAllowedToSay but it's like the pinnacle of anything ever to do with cooking and the public.

It has to do with big-time, super-popular, national, errrybody is watching it type television thing. It's the most crazy, surreal thing that has literally every happened to me. This company discovered me because of my cookbook and they will be submitting my interview (and several others) to the network in less than one week for said opportunity. That's really all I'm allowed to divulge (I asked if I could share the news because I'm totally freaking out right now!!!) I. CAN'T. EVEN. YOU GUYS!

I don't know if I'll get the gig, they have other folks they interviewed as well, but I think I might just implode if they do choose me. But in the best way possible of course. No matter what happens I am super stoked to have even been approached! I'll keep you all posted!

Mind blowing and world-shattering, but in a good way! I wish I could tell you more!!! I feel like I'm living someone else's life right now. On another note, I'd love to send you all some signed bookplates! They are incredibly beautiful; you can see one here. All you need to do is send me a link or photo to your completely unbiased review of my cookbook on Amazon, Barnes & Noble, Indigo Books, or wherever, etc. along with your mailing address!

I've been in a little bit of shock for a few days so easy recipes are what I need. My brain is in overload, which means I'm keeping it real with this scrumptious spring-time pasta. I think you'll love it! 

Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

By Kathleen Henry @ Produce On Parade

Published 05/13/2016

A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Ingredients

• 1 lb fettuccine pasta, dry
• 1 tbsp olive oil
• ½ large yellow onion, sliced
• dash of crushed red pepper, to taste
• 1 medium zucchini, diced
• 12 oz cherry tomatoes, halved
• 6 oz baked flavored firm tofu, diced (I like Wildwoods Savory)
• 1 tbsp dried basil or ¼ cup fresh basil
• 1 cup fresh beet greens, spinach, or baby kale, chopped
• 2 cups vegetable broth
• sprinkling of vegan parmesan, for garnish (optional)

Instructions

1. Bring a large pot of salted water to boil for the pasta. Cook for about 5 minutes (half of the cooking time), then drain the pasta and return to the pot.
2. In the meantime, heat the olive oil over medium-low heat in a large frying pan. Add the onion and crushed red pepper; saute for about 5 minutes until the onions are translucent and tender. Stir in the zucchini and tomatoes and increase the heat to medium; saute an additional 10-15 minutes until the pasta is done cooking and the zucchini is tender, but not over cooked. Remove from heat and stir in the tofu, basil, and greens.
3. Once the pasta is done cooking and has been returned to the pot, stir in the vegetable broth. Cook over medium-high heat for about 8-10 minutes until most of the broth has been absorbed and the noodles are al dente. Add additional broth or water if the noodles are still undercooked.
4. Stir the vegetable mixture with all its juices into the pasta to combine. Allow to rest for a few minutes before serving hot. Garnish with vegan parmesan.

Yield: 6

Yum

Keep your fingers crossed for me the next couple weeks!

Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti

This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!

You know how some days you never feel like you're doing enough? Never knowledgeable enough? Continually falling down bruised, all throughout the race, while dropping behind the pack? I do.

 I'm a sensitive and emotive person but rarely do I ever exhibit any sort of suffering around anybody other than my husband. Let's just say that in the past two weeks I've had the first-time embarrassment of calling my dad, sobbing. Every day I spend my hour lunch break forsaking yoga and just sleeping it out. I'll dash off during the quiet moments of the day to hide and have a quick, uplifting pep talk with myself that usually, regrettably, ends up with welling tears instead of feeling better. 

Everyone goes through a period like this some time or another. If life is zooming along at the pace of a high-speed train and you feel as if you're pointlessly chasing after it barefoot with arms outstretched, doing all you can to catch up as it bullets past...you're not alone. I feel you.

If you feel the unrelenting urge to suddenly drop everything and quietly slip away to live in a tiny, remote cabin in the Scottish high country with your loved ones and furry companions, live off your vegetable garden and spend your days reading books and baking at the local cafe...I hear you. Alas, that won't happen and I wouldn't want it to.

I am exhausted with excitement for the near future, but that doesn't mean I'm not utterly silenced by the weight of it all. It doesn't mean I haven't been a zombie-like, cantankerous little asshole just trying my best to keep it together and be cheerful. I'm so grateful for the awesome opportunities I've been granted but good heavens, I think it's crushing me! I just tell myself that we've all been there and it's not shameful to feel this way. #endthestigma

All of Us campaign

If you've ever been a distant friend, mute co-worker, emotional spouse, dreary employee, or an irritable, worrisome ghost of a person wearing your hair in front of your face so people won't notice you and ask you what's wrong...I hope you know you're not alone. Lift that chin up, put on those rose-colored glasses, and wait for this massive wave of anxiety to tide out. Don't be crushed by change. 

Bloggers (and people in general) often put on a good face and act like nothing is wrong. That their life is the stuff of dreams and envy and everything is just perfect and they are always sunny and happy as can be! That isn't real life. And it's what drives stigmas. That ain't the way over here at Produce On Parade!

Should you desire support, there are a multitude of professionals that are ready and waiting. Find resources here. 

“We don’t all struggle with a mental illness, but we all have mental health.”

— The mission statement from the All of Us campaign to rethink mental health

Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti

This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!

Yield: 6

Ingredients

• 2 heaping cups of Brussels sprouts, quartered
• 1 heaping cup of cherry tomatoes, whole
• 1 tbsp olive oil
• dash of salt
• dash of ground black pepper
• 3 tbsp vegan butter
• 3 large garlic cloves, minced
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 2 tbsp nutritional yeast
• ½ cup fresh parsley, chopped
• 1 lb. spaghetti pasta, dry

Cooking Directions

1. Preheat the oven to 400° F and wash the veggies.
2. Slice off the stem end of the Brussels sprouts and discard it, along with any outer leaves. Cut in half lengthwise, then again to quarter. Place the sprouts along with the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Arrange the veggies in a single layer on a parchment paper lined baking sheet and bake for 30 minutes, tossing halfway through.
3. While the veggies cook, heat the butter in a small saucepan over medium-low. Add the garlic and sauté about 5 minutes, until fragrant. Remove from heat and whisk in the remaining ingredients.
4. Bring a large pot of salted water to boil over high heat. When there is about 10 minutes left for the veggies to cook add the pasta and boil until al dente, about 10 minutes. Drain and return to pot.
5. Stir the sauce into the pasta as well as the roasted veggies. Be sure to get in any juice that has escaped from the tomatoes while cooking.
6. Serve hot with a glass of red wine.

A big thanks to Whole Foods Market who sent me this excellent vegan, organic red wine. What a perfect pairing for this pasta dish.  It's "a delicious Spanish import that is made with 100% certified organic grapes that come from Jumilla, a region near Valencia that is said to be the birthplace of the Monastrell grape.” So if you're looking for a smooth, Spanish wine that's vegan and organic, look no further. No fish bladders here! 

Dutch Word of The Day

Overwhelmed --> overweldigd (over-velldigt"

Information for The Day

All of Us campaign

All of Us: A Campaign to Rethink Mental Health is a program founded by UCLA undergraduate students with the goal of shifting the way people and the public perceive and treat individuals with mental illness, through education and advocacy.