Easy Spinach Alfredo

Ingredients

  • 1 “large pot of pasta” (I used organic spiral semolina)
  • *use any variety of pasta you’d like - the dry amount will vary - but it should cook up to be around 6 cups of fluffy cooked pasta
  • 1/2 bag frozen spinach (about 3 cups frozen/packed or 5 fresh baby spinach, chopped)
    "Vegan Alfredo" Sauce:
  • 1/3 cup reserved pasta water (from drained pasta)
  • 3-4 Tbsp Vegenaise (vegan mayo-like condiment)
  • 3 Tbsp Dijon Mustard
  • 1/3 cup Nutritional Yeast
  • 2 Tbsp garlic powder
  • 1 Tbsp cumin powder
  • 1 tsp salt/pepper to taste
  • *add in some Extra Virgin Olive Oil for a richer Alfredo texture
    Optional:
  • -red pepper flakes (garnish)
  • -Extra Virgin Olive Oil for tossing cooked pasta
  • -vegan Parmesan cheese on top
  • -spritz of fresh lemon juice mixed in - adds a bright zesty accent

Instructions

1. Cook your pasta. Drain. (Reserve 1/3 cup of the starchy hot pasta water). Toss pasta with a drizzle of Extra Virgin Olive Oil(opt’l).

2. Pour drained pasta back into the warm pot you cooked it in. Fold in all the “Alfredo Sauce” ingredients. Since the pasta is still warm, they should all melt together quite nicely.

3. Next, fold in your spinach. You should thaw frozen spinach slightly before folding in. Fresh baby spinach will wilt nicely into the warm pasta.

4. Serve warm or store in fridge overnight! Garnish with red pepper flakes on top.

Found this recipe this evening and it tasted pretty good! Can easily be made with not vegan items or with gluten-free pasta (like I did!) I didn’t use the Natural Yeast and used regular mustard, but it’s all pretty cheap items or things you’ll already have on hand!

Source

Vegetable Barley Soup

This soup is really flexible and quite filling. Also good for using up veggies before they go bad. And since I’m only cooking for one it lasts a few days of eating only this.

Ingredients

  • soup base, amount depends on how much liquid you want - I use a full carton of vegetable broth
  • can of mixed beans
  • can of diced tomatoes - ones with seasonings in it add a lot of flavor (eg Italian seasoning, chili peppers, etc)
  • About 1/2 an onion
  • As much garlic as you want (I use pre-minced garlic)
  • Veggies - pretty much any kind. Last time I used potatoes, broccoli, celery, and green cabbage, but carrots and cauliflower are good too.
  • About 1/2 cup of barley (or less, depending on how much you want)

Optional

  • Thyme
  • Oregano
  • Bay leaves
  • Black pepper
  • Quinoa (I used 1/4 cup quinoa and 1/4 cup barley)

Supplies

  • Large pot with lid
  • cutting board
  • knife
  • pasta strainer
  • strainer with tiny holes for quinoa
  • wooden spoon

Directions

  • Rinse beans and quinoa in separate containers
  • Combine soup base, beans, garlic, and tomatoes in large pot
  • Rinse and chop veggies (onions first!)
  • Add veggies to soup when it’s boiling
  • When the veggies are about half cooked add barley/quinoa
  • Reduce heat, add all desired spices
  • Let simmer until barley is soft and tender
  • Let it cool enough to eat

Dinner was a whole wheat wrap with chicken, cheese, pizza sauce and lettuce; a nectarine and half of a Mango Madness Snapple. This meal was very filling, so I could only manage half of the snapple, but I’m proud of myself for sticking with my meal plan and eating 3 regular meals and 1 regular snack. I’m going to meal plan again tonight for tomorrow. Have a goodnight everyone!!

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