Tag Archives: vegetarian

Sweet Potato & Spinach Pasta

I’ll write a *real* blog soon, but I did want to share this recipe with y’all because it turned out so deliciously.

Moving puts a real cramp in anyone’s diet, I think. Before you move, you’re trying to eat up everything you have, so you end up with a bunch of weird meals. Once you get to your new place, you’re starting your fridge and pantry mostly from scratch. So you go grocery shopping, get everything you think you need, come home to cook and then find that you don’t have any olive oil because why would you have thought to buy it because you always have it at ho – oh wait. To that end, we’ve had several delivery nights and nights of cereal for supper. Honestly, V would be happy having cereal for supper 4 nights out of the week if I didn’t strenuously object.

I basically halved this recipe to suit our needs, but I almost wish I hadn’t so we could’ve had leftovers. The pot was definitely scraped clean last night. AND, this is a one-pot dish!

Sweet Potato & Spinach Pasta (adapted from Build Your Bite)

Ingredients

  • 1 box pasta (I used medium shells which absorbed the sauce really nicely)
  • dash of EVOO
  • 1/2 a white onion, diced
  • 4 cloves of garlic, minced
  • 1 large sweet potato, peeled and diced (fairly small)
  • 5 cups vegetable broth
  • S&P to taste
  • pinch of sage
  • pinch of thyme
  • 2 1/2 cups fresh spinach
  • 1/2 cup heavy whipping cream
  • 1 1/4 cup grated Parmesan

Instructions

  • Add the EVOO to a good-sized stockpot on medium heat. Drop in the diced onions, garlic, and sweet potato. Let that cook for 8-10 minutes until the sweet potato starts to get soft.
  • Pour in the vegetable broth, pasta, and herbs and bring the pot to a boil. Mix well and cook for 10 minutes or until the pasta is al dente.
  • Turning the heat to low, add the cream, Parmesan, and S&P; stir well.
  • After the sauce has thickened, throw in the spinach and stir until it wilts.

Notes

  • If you are halving the recipe, you may need more than 2 1/2 cups of vegetable broth in order to get all the pasta to cook. Just put in enough so that everything is covered by broth.
  • I probably didn’t *exactly* halve the cream and the Parm. *shrug* So much the better. I may be entirely kidding myself to think that this recipe is healthy, considering all the aforementioned fat. But you can certainly adjust those amounts as you see fit.
  • I definitely did not have sage or thyme on hand when I made this. I skipped it. It turned out fantastic anyway.
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Photo by Ela Haney on Pexels.com

A Tolerable Quinoa Recipe

Now how’s that for some clickbait? I am really getting the hang of this.

I decided to take a bit of a break from moaning about the vicissitudes of my life to share with you one of the very few acceptable quinoa recipes I know. As you probably are aware, I don’t like quinoa that much. I almost never order it at restaurants and I really only cook it when I know I’ve been eating too many brownies/cookies/chips. So this is what I eat to detox from all that magnificent joyful sugar. Done properly, it’s not TOO much of a drag. It’s also vegan and gluten-free, if those are things you care about.

The original recipe is called One Pot Tandoori Quinoa but I am not going to call it that because, as the author admits, it makes absolutely no sense. No tandoori oven is present here. This is a one pot on the stove recipe. So I will call it…

One Pot Indian-Spiced Quinoa

Ingredients

  • 1 tbsp olive or coconut oil
  • 1 cup diced sweet potatoes (not too big)
  • 1/2 dices red or yellow onion (I used yellow)
  • 2 cloves minced garlic
  • 1 tbsp minced fresh ginger (I didn’t have fresh and had to use dried; that’s life, man)
  • 2 tbsp garam masala
  • 1 cup uncooked quinoa
  • 1 1/4 cup (ish) vegetable stock
  • 1 15 oz can chickpeas, drained and rinsed (I actually didn’t have any and just went without)
  • 1 14 oz can diced tomatoes
  • 1 tsp sugar
  • S&P to taste

Instructions

  • Pour oil into a large skillet and wait for it to warm. Once it’s hot, add sweet potatoes and stir.
  • You want to cook them for 5-10 minutes, depending on how small or large you diced them; smaller obviously doesn’t take as long.
  • Once they’re a little softer, add onions and stir. Add the spices and stir some more.
  • Add in quinoa, tomatoes, chickpeas, sugar, and vegetable stock. Bring it to a boil before lowering the heat and covering to let it simmer. It should take 20 or so minutes for the quinoa to cook and everything to come together.
  • Serve and congratulate yourself on being so impressively healthy. You are an earth goddess. You are fitness personified. Your glow is blinding.

Spices are pretty important here in order to avoid a totally bland end result, so be generous with your garam masala and anything else you choose to include.

It’s good rainy day food. It’s a good pre-brownie appetizer. 😉

Naan Pizza!

This is one of my favorite low maintenance vegetarian dinners. It is the collision of two beautiful worlds, two of my favorite countries: India and Italy. Is there anything “authentic” about this “dish”, in either culture? Oh my God no. It probably horrifies purists of either cuisine. But it is 1) easy 2) reasonably healthy 3) entirely customizable and 4) *delicious*.

Here’s how I do it, adapted from Umami Girl.

Naan Pizza

Servings: 2

Time: 15 minutes

Ingredients:

  • 2 pieces any kind of naan
  • 1 1/2 tbsp olive oil
  • 1/8 cup tomato paste
  • 1/4 cup tomato sauce
  • 1/4 cup grated pecorino romano cheese
  • 4-8 mozzarella balls (“ciliegine”, usually found in the deli of your grocery store)
  • a few spinach leaves
  • 3-4 grape tomatoes, halved
  • freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Brush the olive oil over each piece of naan. Mix the tomato paste and tomato sauce together in a small bowl to combine. Spread evenly over each naan. Sprinkle some of the grated pecorino romano on top.

Here’s where you can really go nuts, individualizing-wise, but you know me: I keep it very simple. Depending on the size of your naan, drop about 4 mozzarella balls around the sauced area. Tear up a few spinach leaves and place them around the same area along with the halved grape tomatoes.

You want to bake this directly on the rack, no pan, but I absolutely do recommend either putting some aluminum foil or another pan on the bottom of your oven to capture any sauce or cheese drippage – yes, speaking from experience. Place the naan on the rack and bake for 10 minutes. Take it out – it should be bubbly – and crack some fresh black pepper all over.

That’s it! A 15-minute dinner (or snack) (or appetizer) (or lunch) (whatever you want)! You could add meat obviously, if you’re not vegetarian, or add pineapple or green pepper or any number of other toppings. The naan is a blank canvas for your imagination!

naan pizza