Asian Spinach Salad

First, thank you so much for all the best wishes and wonderfully heartfelt comments on my last two posts about my dad passing away. Your kind words truly did help.

But, since this is a food blog and not a bereavement blog, (and since I know my dad wouldn’t want me to wallow), I’m going to focus on moving ahead and getting back into the swing of things! And I’m starting with some deeeelish Asian Spinach Salad that I think is just perfect for the warm spring and summer weather that is (hopefull?) finally upon us. Of course, we had a snowstorm on Wednesday and a blizzard just last week, but it’s May now so I’m going to assume the snow is behind us.

I first made this salad about a month ago, on a warm day. I had gone for a short hike after work and didn’t even make it into the kitchen until after 7, and really wanted something quick and delicious, but still healthy. Of course, there’s oil in this salad so it’s not the healthiest, but there’s also spinach so let’s just go ahead and pretend that counteracts the oil, k? Besides the spinach there are so many flavors and textures: the crunchy water chestnuts (a favorite of mine!), the sweet n’ tangy oranges, and all the healthy seeds and sprouts.

This was a veganization from my secret Pinterest board (no one can follow that one, but you should totally be following my other boards!), and other than subbing in my chicken-style seitan I didn’t make too many other changes, I just reduced the oil a bit and added mandarin oranges and green onions. This salad would be perfect for a picnic or just a simple summer dinner enjoyed on your patio!

ALSO… Make sure you check back Monday for another giveaway! I had the opportunity to watch the most touching documentary, and I have TWO copies to share with you guys!

Asian Spinach Salad (makes two servings as the main dish)

If you want a lighter meal, you can totally skip the seitan. Adapted from non-vegan/vegetarian recipe.

Ingredients:

For the salad

1/2 bag of baby spinach
4 ounces of bowtie pasta, cooked, rinsed and cooled
2 Tablespoons sesame seeds
1/4 cup sunflower seeds
1/2+ can water chestnuts, sliced
1 loaf chicken-style seitan, chopped
1/2 cup bean sprouts
1/4 cup chopped green onions
1 small can mandarin oranges, drained

For the dressing

1/4 cup oil (a mix of 4 parts canola, 1 part sesame… doesn’t have to be precise)
1/4 cup white sugar
1/2 teaspoon sea salt
3 Tablespoons low sodium soy sauce
1.5 Table spoons rice vinegar
1 teaspoon garlic powder
a couple cracks of fresh ground black pepper

Directions:

Mix the dressing ingredients together and place in fridge.
Toss the salad ingredients together, then add dressing right before you’re ready to serve. If you need more dressing, just drizzle some more soy sauce and/or sesame oil over the top. Mix well and serve immediately.

Enjoy!

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Swiss Chard Spaghetti with Field Roast Sausage

Didn’t I just say something about not posting too many pasta recipes? Ahh well.

Swiss chard pasta with Field Roast sausage #vegan

Vegan Swiss Chard Pasta with Field Roast Sausage

Sorry for the crummy picture but I really really really wanted to share this recipe! It comes from the fabulously talented Laura Beck of VegNews/Vegansaurus/Jezebel fame and I suggest you make it immediately. I followed her recipe almost exactly, except I water sauteed my swiss chard and skipped the oil. Here’s the recipe.

Also, here’s your last chance to see my Cocker Piddlers with their winter fuzzies, cuz they’re getting groomed this weekend! By a veeeeegan groomer!! (How happy does that make me? I think you know!)

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Lemon-Butter Fettuccine with Parsley and Pine Nuts

Lemon-Butter Noodles with Parsley and Pine Nuts from That Was Vegan? #vegan

Vegan Lemon-Butter Fettuccine with Parsley and Pine Nuts

Think back to your early 20′s. Fresh out of college, in your first apartment (probably with 2-3 roommates), and your focus was more on having fun with your friends than grocery shopping. You probably ate a lot of ramen noodles (with frozen veggies mixed in if you were “health conscious”, ha ha) and, if you were like me, a lot of spaghetti with melted butter and salt. These Lemon-Butter Fettuccine with Parsley and Pine Nuts are my grown up answer to that admittedly delicious dish.

No way could I have afforded pine nuts back then! It was bad enough that I was always borrowing money from my mom to make my ~~bar tab~~ rent, I doubt she would’ve been amused if I had hit her up to buy seeds too.

Whatever your age, these noodles are delicious. Pair them with a green salad and a glass of crisp white wine and I’d call that just about the perfect meal. It also reheats nicely for workday lunches (hold the wine. Or not.)

PS: Just kidding about that bar tab joke, mom!

PPS: Stop squinting at my pictures, looking for the pine nuts. I forgot to put them in there. I don’t want to talk about it.

Lemon-Butter Fettuccine with Parsley and Pine Nuts (6 servings)

Ingredients:

1 box fettuccine
4-5 Tablespoons Earth Balance (or vegan butter of choice)
1 large lemon (juice and zest!)
Generous 1/4 cup parsley, minced
S&P
4-5 tablespoons pine nuts

Directions:

Boil the pasta per package instructions, then drain. While they’re working, chop your parsley and get that lemon ready! A little trick is to roll it back and forth on your cutting board under your palm, it loosens up the juices.
When the pasta is done, melt the butter in a large pan over medium heat. Add the lemon juice and the pasta, and mix well. Let the pasta sit in there for a minute or two and make sure everything is all warm and mixed.
Mix in your parsley, S&P, and top with the lemon zest. I recommend waiting to add the pine nuts until you’ve already plated the fettuccine to make sure they’re evenly distributed- a little less than a tablespoon per bowl.

Enjoy!

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Taco Pasta

Taco Pasta is perfect for those busy weeknights when you just don’t know what to make for dinner. The ingredients are likely already in your pantry and fridge- and if they’re not, you can make all sorts of substitutions with this dish!

What has me so busy that I’m focusing on quick n’ easy dishes these days? PACKING! I hate to complain because I know a lot of people have it worse than I do, but my life is a bit upside-down right now. <big sigh>

But hey, at least I have some time for blogging, right? This is actually kind of funny: I was updating my recipes page yesterday and realized I only have 2 recipes for salads. Does that make me a really bad vegan?

Oh, and a little bit of housekeeping. Because Annie made it cool, I went ahead and had my Twitter account hacked, but all is back to normal so you should definitely go ahead and follow me. That’s all I got- I’m off to spend my long holiday weekend packing! UPDATED: And a little MORE housekeeping: I was just alerted to the fact that comments were disabled on this post. They’re also disabled on my Garlicky Pepper Tofu post. I didn’t do this on purpose, and future posts will absolutely have them turned back on. I’m glad someone told me… I was wondering why no one gave me any love on my tofu!

Taco Pasta (makes 5-6 servings)

Recipe adapted from The Girl Who Ate Everything (non-vegan/vegetarian)

Ingredients:

10 ounces dried pasta (I used rotini), cooked per package instructions
1 small vidalia onion, chopped
1.5 teaspoon granulated garlic
1 can RoTel (the kind w/ diced chiles!)
1 can black beans, drained and rinsed
2 Tablespoons taco seasoning
1 teaspoon chili powder (more to taste)
4 ounces vegan cream cheese
1/2 cup vegan sour cream
1/3 cup Daiya cheddar shreds
3 Tablespoons dried cilantro
S&P

Directions:

Water saute the onion and garlic until the onion softens just a little bit. You still want it to add some crunch to your dish! Stir in the RoTel and beans, taco seasoning and chili powder and let simmer until heated through, 4-5 minutes.

Add the pasta, then stir in the Daiya, cream cheese and sour cream. Keep stirring (over medium heat) until it’s all nice and creamy, then do a taste-check. Now’s the time to add S&P and maybe some more chili powder. Add the cilantro and serve immediately.

Enjoy!

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Spinach Artichoke Pasta

What has spinach and artichoke in it, is really creamy, and super delicious? Spinach Artichoke Dip, right? Yes, but if you want to eat that dip for dinner (and not feel like a weirdo) you have to add PASTA to it, and boom: Creamy Spinach Artichoke Pasta!

Dinner is served.

This stuff is crazy good! Creamy, just like any good spinach artichoke dip would be, but also spicy and a little crunchy from the panko crumbs sprinkled on top. The original version was spotted on Pinterest (of course), just begging to be veganized. Literally, it was begging. The Pioneer Woman is obviously very popular, and her photography is beautiful, but WTF!? Is she trying to kill of her fans and readers with those unhealthy recipes? Yikes. If you’d like to hear more rant, head on over to The V Word, you’ll laugh your pants off

Bottom line: If you’re craving dip for dinner but want to maintain the image of a responsible adult, just make this. Look at me, looking out for you guys!

Spinach Artichoke Pasta (Serves 4-5)

Adapted from non-vegan/vegetarian recipe

Ingredients:

1 bag baby spinach
1.5 teaspoons dried minced garlic
1 can artichoke hearts, drained and sliced in half
1 Tablespoon Earth Balance
1.5 Tablespoons flour
1.5 cups So Delicious coconut milk
1/4 heaped teaspoon chili powder (more to taste)
1 teaspoon onion powder
3/4 teaspoon sea salt (more to taste)
1/2 bag Daiya Mozzarella shreds
6 oz Campanelle pasta, cooked per package instructions
1/4 heaped cup panko crumbs
1 Tablespoon crushed red pepper flakes (more to taste)
S&P to taste

Directions:

Water saute the baby spinach with the garlic and artichoke hearts over medium heat until it’s wilted, 1-2 minutes. Set aside.

Add vegan butter 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 milk and stir until mostly smooth and heated through, then add in the cheese, salt, onion and chili powder. If it gets too thick, add water.

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!

Enjoy!

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Tomato Basil Cream Pasta

Creamy(?) Tomato Basil Pasta

Hope this Wednesday finds you all happy and healthy! I’m working from home today which means I have dogs at my feet, and that’s about the best thing I can even imagine This was meant to be my take on VeganYumYum’s Super Quick Tomato Basil Cream Pasta, but as you can see from the picture mine didn’t end up quite so creamy. Hmmm.

Anyway, it was still delicious and a GREAT way to use up the basil and tomatoes that I’m certain are crowding your garden right now!

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Cajun Fettuccine with Tofu

Just a quick post today to say Happy Friday and I hope you all enjoyed your patriotic celebrations! Also? Thank you SO MUCH for all the congratulations on my Veganniversary! You guys really do rock! I’m at the dentist today having a permanent cap installed (ensconced?) so whatever you’re currently doing, you’re probably having more fun than I am

This pasta dish was equal parts spicy, creamy and rich: Cooper and I give it two paws up! I used Happy Herbivore’s alfredo recipe, and there’s plenty of tofu and tomatoes in there as well, making it pretty healthy for a pasta dish. I made a double batch and we had it for dinner twice, and the leftovers held up perfectly well in the fridge/microwave which is always a bonus, right?

Cajun Fettuccine with Tofu (Makes 4-5 servings)

Adapted from the non-vegan/vegetarian recipe

Ingredients:

TWO batches of Happy Herbivore’s Instant Vegan Alfredo Sauce (just the sauce, not the pasta!) (You can use AP flour- I did)
1.5 Tablespoons blackening spice
1 block extra firm tofu, drained, pressed and sliced
4-5 Servings of fettuccine
2 cloves garlic, minced
3/4 cup grape tomatoes, sliced in half
Nutmeg, to taste
Sea salt, to taste
Pepper, to taste
Chopped parsley, if desired

Directions:

Prepare the Alfredo sauce, and taste-test. I added a dash of sea salt, but don’t add too much at this point- the blackening spice has some salt in it, too. Set aside.
Cover both sides of the tofu with blackening spice and bake at 350 until dry and firm (but not overcooked!), about 10-15 minutes each side.
Put 4 large servings of fettuccine on to boil, per package instructions.
In a medium pan, water saute the garlic and grape tomatoes until soft and fragrant, 4-5 minutes. Pour in the alfredo sauce and mix thoroughly.
Dice the cooked tofu and add to the sauce mix. Mix well and taste-test, then add nutmeg, S & P as needed.
Pour sauce mixture over pasta, and serve sprinkled with chopped parsley

Enjoy!

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Creamy Pasta Alfredo with Spinach, Tomatoes and Mushrooms

Vegan Pasta Alfredo with Spinach and Tomatoes

Pasta Alfredo with Spinach, Tomatoes and Mushrooms

This is an incredibly easy, really delicious pasta dish my friend Shawna shared with me. Rich, creamy Alfredo sauce (a’ la Happy Herbivore!), combined with tons of healthy veggies… does it get any better than that? We had leftovers, and they held up really well in the fridge for a couple of days. You know how dishes like this are- the flavors actually start to get better? Total yum! And it’s ridiculously easy, using a variety of convenience foods. No, this isn’t generally how I cook, but when you need to get dinner on the table (or on your lap in front of the TV) fast, this recipe is a life saver. The only part that takes any effort is the Alfredo sauce, and even that is done in under 15 minutes.

This was my first Vegan Alfredo Adventure, and I was really happy with how it turned out. The only adjustment I made to Lindsay’s recipe was to add salt. Oh, and I also used regular AP flour because I didn’t have any pastry flour on hand.

Creamy Pasta Alfredo with Spinach,Tomatoes and Mushrooms (Makes 4 servings)

Ingredients:

TWO batches of Happy Herbivore’s Instant Vegan Alfredo Sauce (just the sauce, not the pasta!)
1 10-12 oz can of diced Italian seasoned tomatoes
4 oz sliced button mushrooms
10-12 oz frozen cut leaf spinach, thawed and well drained
4-5 cups pasta, cooked
Sea salt, if desired

Directions:

Prepare the Alfredo sauce, and taste-test. I added a couple teaspoons of sea salt to mine…
Gently stir in the tomatoes, mushrooms,spinach and pasta, then test again. I might have added more salt to mine at this point

Enjoy!

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Spicy Pasta Salad

This was another one of the dishes I prepared for the BBQ-turned-dinner-party last weekend. A (seemingly) pretty basic pasta salad recipe with vegenaise, tomatoes and sweet basil, the “secret” ingredient here is Chipotle Peppers in Adobo Sauce! That spicy, smoky flavor added by the peppers and the sauce takes this dish from “just another side” to “THE side”.

The original (non-vegan) recipe called for just the sauce, but I wanted to make mine a little hotter so I added 2 big peppers, chopped up, to the bowl. You can see one hanging out in the bowl, right by his friend the tomato:

As you can see, I left mine a bit chunky, which adds to the heat level. You can mince yours more finely, or just stick to the sauce itself if you don’t want too much heat.

I’ll be making this again this summer, mark my words!

Spicy Pasta Salad (Makes 8 servings)

Adapted from a non-vegan recipe

Ingredients:

12 oz pasta (I used one of those “trio” mixes, but any salad-type pasta would work)
3/4 cup Vegenaise
1/8 cup So Delicious Coconut Milk (or non-dairy milk of your choice)
4 T apple cider vinegar
2 t Adobo sauce from can, PLUS 2-3 chopped peppers (if you like heat)
1 t sea salt
black pepper (if desired)
10 oz grape tomatoes, sliced in half
15-20 sweet basil leaves, chiffonade

Directions:

Cook pasta according to package instructions, then rinse with cold water.
Mix Vegenaise, coconut milk, vinegar, salt, pepper and adobo together, and taste. Add more heat, salt, etc.
In a large bowl mix everything together, including the dressing. Refrigerate for at least 1-2 hours before serving.

Enjoy!

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Mexican Stuffed Shells with Kale, Beans and Corn

Mexican Stuffed Shells

Firstly, thank you everyone for your kind words about Betty. She’s my special girl, and I’m the lucky one that she found me!

I’ve already shared my Red Chile Style Mexican Stuffed Shells and got some great feedback (If you’re a fan of red chile, you should check them out!). When I first blogged them I promised you an alternate (read: less spicy, more traditional) version. It took me a while, but I finally delivered!

And trust me, these were worth the wait. The shells are filled with a delicious combination of kale, black beans and corn seasoned to perfection. You can make these puppies as spicy or as mild as you’d like! Smothered in taco sauce and melty Daiya cheese, these will satisfy any cravings you might be having for Mexican food. I highly recommend you serve with a side of Margarita

Mexican Stuffed Shells (~4-5 servings)

Ingredients:

18-20 jumbo shells
1 bunch kale
1 t minced garlic
heaping 1/2 cup of sweet corn
15 oz can black beans, rinsed
10 oz can Rotel diced tomatoes and green chilies (mild or hot, your choice!)
3 T taco seasoning
1/2 t chili powder (or more to taste)
10 oz jar taco sauce (mild or hot, your choice again!)
Pepper Jack Daiya, for sprinkling

Directions:

Cook shells as directed on package. When they’re done, lay them out of a cutting board to keep them from sticking to each other.
Clean, de-stem and chop the kale, then water saute with the garlic until soft and bright green, about 4-5 minutes.
In a big bowl, combine the kale with the beans, corn, Rotel, chili powder and taco seasoning.
Spread 4-5 T of the taco sauce on the bottom of your baking dish, then fill the shells and place them in the baking dish. (One trick I use when stuffing shells, to make sure they all come out about the same and so I don’t run out of stuffing before shells (or vice versa), is to divide the filling in my pan using the spoon, into halves or quarters, depending on how many shells I have. That way you can easily eyeball it and know how much filling to give each shell!)
Cover with foil and bake for 20 minutes. Remove the foil and add the Daiya, then bake for another 15 minutes or until the cheese is all nice and melty.

Enjoy!

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That Was Vegan?

Recipes so delicious you'll never think twice!

Tag Archives: pasta

Asian Spinach Salad

Swiss Chard Spaghetti with Field Roast Sausage

Lemon-Butter Fettuccine with Parsley and Pine Nuts

Taco Pasta

Spinach Artichoke Pasta

Tomato Basil Cream Pasta

Cajun Fettuccine with Tofu

Creamy Pasta Alfredo with Spinach, Tomatoes and Mushrooms

Spicy Pasta Salad

Mexican Stuffed Shells with Kale, Beans and Corn