Italian Summer Tomato Pasta

This is a quick and easy pasta that’s a great way to utilize those garden-fresh tomatoes from the summer harvest! The noodles are tossed in a homemade Italian dressing with briny capers and fresh herbs. Dinner is on the table in the time it takes to boil water and cook the noodles!

Hey there! Did you miss me?? I've had a wildly busy couple weeks which does not bode well for my person...this girl needs a perplexing amount of downtime. But it's all good, really good! I just turned in my cookbook's manuscript (preorder here!) into my publisher on Friday and it feels unbelievable. Seriously, there are no words. On another note, our house building is coming along fantastic. They are insulating today, the plumbing is currently being put in, and the shingles went up last weekend. Crazy stuff!

Todd and I were joking that I'm not going to know what to do with myself once the book is out of my hands (November) and the house is done (by Thanksgiving, fingers and toes crossed)! Oh the books I will read come November. A holiday of reading and relaxing, Darwin willing. 

“A vibrant inner life is far more powerful than a busy outer one.”

— David Romanelli

Even more good news...I have a new recipe for you! And of course, you'll be seeing more of me around these parts. Sorry for being a bit absent. Sometimes I feel like one of those Stretch Armstrong dolls. It's a most unusual feeling for someone whose life goal is to avoid the overwhelming burden of overstimulation. I simply can't wait to be bored again. To walk through the woods with Bob on our morning jaunt and not have eight things playing bumper-cars in my mind. To just day-dream, without the interruption of yet another item crashing through to heavily belly-flop on my "to-do" list. How rude. I know I need to go to the store for large Ziploc bags so I can put our natural gas application in one and nail it to the right side of the garage, but does it really have to interrupt my wishful thoughts on when I'd be able to watch the latest episode of Poldark. Oh, Poldark...I hope he has to cut the grass again...

Does it ever really stop though? One can hope at the very least. 

Now onto this pasta. My sweet sister-in-law stay with Todd and I for ten weeks while she's doing clinicals up here in Alaska to become a physical therapist. She buys tomatoes for her sandwiches and I seem to keep nicking them to make dinner. I hardly ever buy tomatoes because they always go bad before I use them! She's been up here for two weeks and I think I've "liberated" at least eleven of them. Shameful, I don't know what's wrong with me. Thank you, Anna, for generously donating your tomatoes to the cause, hehehe. I promise to pick up some at the farmer's market tomorrow!

Italian Summer Tomato Pasta

Recipe by Kathleen Henry @ Produce On Parade

This is a quick and easy pasta that’s a great way to utilize those garden-fresh tomatoes from the summer harvest! The noodles are tossed in a homemade Italian dressing with briny capers and fresh herbs. Dinner is on the table in the time it takes to boil water and cook the noodles!

Yield: 6

Ingredients

• 16 oz spaghetti, dry
• 6 medium roma tomatoes, diced
• ¼ medium yellow onion, diced small
• 2 tbsp capers
• ¼ cup large-flake nutritional yeast
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil or 1 tbsp dried, chopped
• 2 tsp fresh oregano, chopped
• (about ½ cup) - Dressing -
• 1/3 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp water
• ½ tbsp vegan granulated sugar
• 1 large garlic clove, minced
• 1 tsp table salt
• 1/8 tsp ground black pepper
• 1/8 tsp onion powder

Cooking Directions

1. Bring a large pot of salted water to boil for the pasta. Cook according to the package for al dente noodles, about 10 minutes; drain and return to pot.
2. While the water is coming to a boil, add all the pasta ingredients (except for the pasta) to a medium mixing bowl.
3. Whisk all the dressing ingredients together in a liquid measuring cup or small bowl. Set aside.
4. Once the noodles are done, stir the pasta ingredients into the noodles and stir well. Add in the dressing and use tongs to toss the noodles and coat them evenly.
5. Serve hot.

Today's Info

Still eating pork? Even if you don't care about animals, I hope you care about humans. And if you don't care about humans, well, I hope you at least care about eating peoples fingers and their fecal matter. *shudder* Read all about it here. Horrifying stuff. 

Summer Corn, Avocado & Black Bean Salad

Did you see the article in the Washington Post about the study that was done at Harvard showing that red meat is possibly linked to breast cancer. It's my mammographer duty to show you why eating animal products/flesh is no bueno for your lady lumps. 

“Scientists suspect proteins in red meat speed up cell division and tumor growth; chemicals such as nitrates in processed meats are already classified as probable carcinogens.”

— The Washington Post

"Yummmm, more carcinogens please." Said no one ever. Don't take my word for it, take the Harvard researchers'. Read the article here. Moving on, guess what? It's time for our mandatory, weekly consumption of legumes! Are you as excited as me? Because you should be...

MMmmmmmm...plants. Especially, this veggie salad. Oh yum. You guys, I could eat this all week long.

This salad couldn't be easier to throw together. Halving all the cherry tomatoes isn't the quickest thing ever, but you can do that plate trick with them. You know, where you place a plate on top of a bunch of them and run a knife through? Have you done that? I have not. It seems like a lot of work...nope, I'll just take the 45 minutes it takes to slice them all individually. I'm pretty sure I would slice my hand off if I tried the plate trick. I cannot be trusted. Besides, slicing them all is kind of therapeutic. You know what I mean.

So make this dish and get some free therapy at the same time. It's great all on it's on, as a sort of dip with chips, or even in a pita! Fresh and vibrant with creamy avocado, sweet corn, tart cherry tomatoes, black beans, and cilantro all in a tangy lemon dressing, it's an excellent dish to bring to a gathering! Share with your friends and family and let them see how awesome and wholesome vegan food can be. Enjoy!

Summer Corn, Avocado & Black Bean Salad

By Kathleen Henry - Produce On Parade

This salad is great all on it's on, as a sort of dip with chips, or even in a pita! Fresh and vibrant with creamy avocado, sweet corn, tart cherry tomatoes, black beans, and cilantro all in a tangy lemon dressing, it's an excellent dish to bring to a gathering! Share with your friends and family and let them see how awesome and wholesome vegan food can be.

Ingredients

• 1 15 oz. can of sweet corn (it’s better than frozen, trust me)
• 40 cherry tomatoes, halved
• 1 15 oz. can of black beans, rinsed and drained
• 2 ripe avocados, diced
• 1 red onion, finely diced
• 1/4 cup fresh cilantro, chopped (use the stems too!)
• 2 Tbsp. olive oil
• 1 lemon (or 2 limes), juiced
• 1-2 tsp. ground cumin, to taste
• 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper

Instructions

1. Prep all the veggies and cilantro and add them to a large serving bowl. Toss well to combine.
2. In a small bowl or measuring cup, whisk together the oil through the black pepper and pour over the veggie mixture. Toss gently to coat evenly and allow to rest for at least 10 minutes.
3. Store in the fridge and serve alone, with chips, or in a pita!

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Yield: Serves a crowd

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Save Money!

I buy my ground cumin here.

It’s only $0.69 per ounce vs $3.60 per ounce at our local grocery store, Fred Meyer!

More Salads and Sides

Southwestern Avocado Ranch Salad

Italian Potato Salad

Warm Balsamic Barley Salad

Thai Cabbage Salad

German Word of The Day

Gathering --> Zusammenkunft (pronounced: sue-summonkunft)

Good Deed of The Day

Today, make a conscious effort to not be negative towards yourself. Like, duh right? But no! It seriously takes some work not to throw little jabs at yourself! There are enough people in the word that can be cruel to you...don't let yourself be one of them. Love yourself!

Sweet Potato & Chickpea Burgers

Hallelujah, we are back! Transferring domains was rough stuff. Who knew it took 5-7 days by law. Whatever, it's in the past and I am so, so glad it's all behind me now (fingers crossed). I love my new home here at Squarespace! Let me know how you guys like the setup. Do you like the photo slider or no? I'd love to hear feedback! 

And now, it's time for a bean recipe! As you know, it's my life's mission to incorporate more beans into my life...and what a way to do it. With a burger! A veggie burger that is. Oh yes, my friends. 

I've been on a real burger kick lately. It's funny because I was never really into burgers before becoming vegan. I have a sneaking suspicion why though...methinks 'twas the decaying animal flesh. Hey, don't kill the messenger...that is what it is...

Anyway, you have nothing to fear my animal-loving compadres. My burgers are 100% vegan! These sweet potato, chickpea, and white bean veggie burgers brown up perfectly on the stove and are ready in a pinch! Filled with nutritious (and delicious) veggies, oats, herbs, and spices...what's to shy away from? Take a break from the bun-animal-bun combo and go with bun-veggie-bun instead! Also, freeze any leftovers for use later as a quick and nutritious meal! I love having them on hand. 

Sweet Potato & Chickpea Burgers

Makes about 12 burgers

• Flax Eggs:
• 3 Tbsp. ground flax seed
• 1/4 cup cold water
• Veggies:
• 1 large sweet potato, sliced and steamed
• 1 15 oz. can of chickpeas, drained and rinsed
• 1 15 oz. can of white beans, drained and rinsed
• Aromatics:
• 1 Tbsp. olive oil
• 1 red bell pepper, diced
• 1 red onion, diced
• 5 garlic cloves, minced
• 1 1/2 tsp. ground cumin
• 1 tsp. Italian herb seasoning
• 1 tsp. garlic powder
• 1 tsp. ground paprika
• 1/2 tsp. crushed red pepper
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/8-1/4 tsp. chipotle chili powder or cayenne pepper
• Conclusion:
• 2 cups old-fashioned oats, dry
• 1/4 cup fresh parsley, chopped
• 1 Tbsp. olive oil
• 12 hamburger buns

Notes: If you have a large food processor (10 cup or larger), you might be able to fit all the ingredients into the bowl at once to process. I had to do mine in batches of different ingredients. I cooked up 12 patties and froze the leftovers in saran-wrap separately, then in a large plastic ziplock bag for later! These burgers probably do best on the stovetop as opposed to grilling. Adapted from Peas And Crayons.

Start by whisking the ground flax seed and the water together in a small bowl. Place in the fridge until ready for use. 

Steam the sliced sweet potato for about 10 minutes, until fork tender. Remove and set aside. Drain and rinse the chickpeas and white beans and set aside. 

In a large frying pan, heat the oil over medium-low. Add the aromatic ingredients and saute until fragrant and the bell pepper is browned, about 10 minutes. Remove from heat.

Meanwhile, in a food processor pulse the dry oats until they are a bit finer in consistency. They don't need to be ground to a flour though. Transfer to a very large bowl. 

Now, pulse the chickpeas and white beans until they are mashed, scraping down the sides as necessary. They don't need to be perfectly processed.

When the aromatics are done sauteing, add them to the processor along with the sweet potatoes and pulse as well. Transfer the mixture to the bowl with the oats. 

Add the flax egg and the fresh parsley to the bowl and mix very well, with exceptionally clean hands. It's really the only way to do it. Place in the fridge to rest for 30 minutes. 

After the mixture has rested, heat 1 Tbsp. of olive oil in the large frying pan over medium. Form a veggie patty with your hands that's about the size of your palm. These won't shrink at all when cooked so form them exactly as you'd like them to be on your burger. Cook about 3 minutes on each side and repeat with remaining patties. 

Serve hot on a hamburger bun with BBQ sauce or ketchup and arugula or spinach.

Cook as many as you'd like to fit in one pan. My pan held four at a time. I cooked the leftover patties and then froze them to use later!

"Mom! Dad! I will do ANYTHING for one of those burgers!!"

German Word of The Day

Concert --> Konzert (pronounced: con-zairt) - Go figure! Germans spell things to neatly. 

Good Deed of The Day:

I know this is kind of a different action to have today, but my hope is that it brings awareness of the living conditions to meat-eaters. The fact that most animals need to be pumped full of antibiotics to even live and make it your a plate I hope be a little more noticeable when it's stamped on the goddamn package. Who knows. Maybe we'll all choose to not eat meat at all! We certainly don't need it! Sign this petition to have the USDA label animal flesh that has been treated with antibiotics.