Creamy Chard Pasta with Porcinis and Peas

Poor chard. Everyone is all about kale right now. I get the hype, but sometimes we need to pay our respects to the classical beauty that is...chard.

Yep, this green darling is absolutely magical sauteed. Plus, it comes in so many beautiful forms. Red chard, swiss chard, rainbow chard!? When sauteed, this leafy gal transforms into a silky and deliciate green that's perfect for eating alone, or blending into a sauce. 

A silky chard sauce saturates shell pasta studded with sliced, hearty porcini mushrooms and tender sweet peas. 

Creamy Chard Pasta with Porcinis and Peas

Serves 6

• 8 oz. dried porcini mushrooms, reconstituted
• 16 oz. dry pasta shells
• 1/2 cup frozen peas (6 oz.)
• Saute:
• 1 Tbsp. olive oil
• 1/2 large brown onion, diced
• 3 garlic cloves, minced
• 1 large bunch of chard, de-stemmed and chopped
• Sauce:
• 12 oz. silken firm tofu (Mori-Nu)
• 1/4 cup nutritional yeast
• splash of lemon juice
• dash of black pepper
• dash of salt
• pinch of nutmeg
• pinch of sugar

Directions:

Start by reconstituting the porcinis. Place the in a bowl and submerge completely with boiling water. Allow to rest until ready to use or about 20-30 minutes. 

Bring a large pot of water to boil for the pasta.

In a large rimmed frying pan, heat oil over medium-low. Add onion and garlic and saute a few minutes until the onions begin to soften. Add the chard and saute 5-8 minutes, until quite wilted.

In a blender, combine all the sauce ingredients and add the sauteed chard mixture. Blend on high until very creamy and smooth. 

Add the pasta to the boiling water and cook until just al dente. Drain. 

Transfer the sauce back to the frying pan along with the peas. Remove the mushrooms from their water with a slotted spoon and slice. Add to the sauce and heat over low until the pasta is ready.

Add the drained pasta to the sauce and stir well to coat. 

Serve hot. 

[soundcloud url="https://api.soundcloud.com/tracks/107681615" params="color=609d7e&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]

German Word of The Day:

Chard --> Mangold (pronounced: mangold)

Good Deed of The Day:

Tell Donna Wieting, Director, Office of Protected Resources, to Protect Critical Habitat for North Atlantic Right Whales!

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Ginger Coconut Green Linguine

Prepare to be amazed on so many different levels. 

St. Patrick's Day is in ten days! Normally, I don't really do novelty recipes. I wish I did more, but honestly, I just don't think that far in advance...or care. It's mostly the latter. St. Pattie's Day was always fun as a kid. We would make green rice krispie treats and green eggs, among other things. When Todd and I have little chitlins we're going to make a ton of green vegan food for St. Patrick's Day! I find it preferable to use natural methods to make fun, green dishes as opposed to using a dye. I'm not a crazy anti-dye person but, dye in food just kind of freaks me out. I can't explain it. 

This green linguine is done in the time it takes you to boil a pot of water and cook the pasta. Seriously you guys. And it happens to be the is the perfect vegan St. Patrick's day entree! Serve with a side of broccoli and oh man, you will be a green super-star. So make this green linguine and you'll be eating your greens too! This pasta is a keeper for sure. Todd loved it, which, let's be real...it's swiss chard and spinach so...I was pretty impressed with myself. When I tasted it though, I understood why, and you will too. It's freaking delicious!

Slightly sweet with a hint of gingery spice, this delectable green linguine bathes in a creamy coconut, swiss chard, spinach, and basil sauce. Besides the utterly amazing flavor, what I love about this pasta is how quick it comes together. 

Ginger Coconut Green Linguine

Serves 6

• 16 oz. linguine, dry
• 1/2 Tbsp. olive oil
• 3 garlic cloves, minced
• 2 1/2 Tbsp. fresh ginger, minced
• 1 15 oz. can lite coconut milk
• 2 tsp. vegan sugar
• 2 tsp. lemon juice
• 1 tsp. kosher salt
• 1/2 tsp. fresh black pepper
• red pepper flakes, to taste
• 1 bunch of fresh swiss chard, de-stemmed and chopped
• 2 large handfuls of fresh spinach
• 1/4 cup fresh basil (optional)

Notes: Kale can be used instead of swiss chard, if you prefer. Full-fat coconut milk can be used, just use half the can and add half a can of water. Try not to let the coconut milk boil over or it will curdle. Once the water for the pasta is boiling, add in the pasta and cook. The pasta and sauce should get done at about the same time. 

Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package until al dente. Drain and set aside until ready to use. 

In a large, high rimmed saute pan heat the oil over low. Add the garlic and ginger. Saute until fragrant, about 3-5 minutes. 

Add in the coconut milk, sugar, lemon juice, salt, pepper and red pepper flakes. Stir well and bring to a slight simmer over medium heat. 

Now, add in the swiss chard and spinach. Cover and simmer for about 5 minutes over low, until the greens have wilted. 

Transfer to a blender, add the basil, and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, then transfer back to the large saute pan and stir in the cooked pasta to coat. 

Serve hot. 

Don't forget to have your little kitchen helper by your side!

Yes, I cook in a full length nightgown that may or may not be inside out. I'm turning into my grandmother...actually, she did gift me it so...

Listening to Brand New – The Boy Who Blocked His Own Shot and reliving 2004.

German Word of The Day: Coconut --> Kokosnuss (pronounced: co-cus-nose)

Good Deed of The Day: Sign this petition from The Human Society to help protect wolves with federal safeguards to stop trophy hunting and trapping seasons in several states. Thousands of wolves have been mercilessly slaughtered.

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Green Mocha Banana Smoothie

Oh man, I was the biggest social butterfly this weekend. As you may know...this is not in my nature. Saturday, I had the wonderful opportunity of meeting Megan, from Allergy Free Alaska. She is such a beautiful person, head on over to her blog to check out more. I also went for a wonderful Fall walk with my best BFF and then on Sunday, Todd and I went for a lovely Fall walk as well. Make sure to like Produce On Parade on Facebook to see all those gorgeous Alaska pictures! I also visited my Dad, gosh, it was just a socially packed weekend for me! Obviously, by the end of Sunday, I was exhausted. My social facilitates are pretty lacking. I'm working on it. What else's a hermit to do!?

I was too tired to cook pretty much all weekend, so come Sunday night I came to the sad realization that I didn't have anything to post. I knew in the morning I was going to make a smoothie so I decided to share that breakfast with you guys. The smoothie I made was my Green Mocha Banana Smoothie. It's the perfect way to start a dreary Monday. I might have used leftover coffee from Sunday...

Okay, so you don't have to use leftover coffee for this. I know, I know...coffee lovers all around the world just died upon hearing that I use leftover coffee. Oh the humanity of it all! What? Come on now. It's really not that big of a deal. It's in a smoothie after all! However, if this absolutely repulses you and you feel so inclined, you can make a fresh batch. Just let it chill or get to room temperature before using it. I just can't stand to waste anything so...hurray for this smoothie!

Besides boasting a smooth mocha flavor, this smoothie is free from refined sugar as it is sweetened with dates. Go fiber! It also packs in a nutritional punch with fresh spinach, unsweetened cocoa powder and coffee beans. The frozen bananas lend a creamy consistency. Get your morning in gear with a full cup of coffee!

Oh by the way, super exciting for me and not at all relatable to this post...I got the new gold iPhone 5s! Yes, I am a gangsta. It's my precious. All my apps stopping working on my super dope iPhone 3 so...yea...saaad.

Green Mocha Banana Smoothie

Serves 2

Inspired by my leftover coffee

• 1 1/2 cups brewed coffee (room-temperature or chilled)
• 2 Tbsp. unsweetened cocoa powder
• 1 Tbsp. whole coffee beans (or 1/2 Tbsp. ground coffee) - optional
• 2 frozen bananas, chunked
• 1 large handful of fresh spinach
• 2 large Medjool dates, pitted
• pinch of salt
• pinch of nutmeg

Add all the ingredients to a blender and blend on high for a good minute or two.

You'll want to make sure that the coffee beans are completely ground. Serve in two tall glasses. A straw if you're like me (metal or glass, please) or sans straw if you're like Todd and slurp away for a great jumpstart on your day and a whallop of nutrition to boot!

Dad, you'll probably like this one. I'm listening to The Tallest Man On Earth – Walk the Line

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