One Pot Pasta

Have you all seen the one pot (or pan) method for making pasta that has been floating around the internet?  I first saw it on Martha Stewart, but have since seen many other variations. 

I was skeptical at first, but once I tried it, I was converted.  This method of cooking pasta will change your life!  You put everything in a pot, bring it to a boil, and about 15 minutes later, you have dinner.    

For everyone who says you don’t have time to make dinner, this is the recipe for you. 

For everyone who says you can’t cook, this is the recipe for you.

The only secret to this recipe is to make sure that you use flavorful ingredients, because all of those flavors will enrich the pasta and create the sauce.  You can change the ingredients in the pasta to change with the seasons.  Just make sure you have at least 4 cups of liquid to cook the pasta.  Try the same method with canned tomatoes, capers and olives for a Sicilian-style pasta.  Or use whatever ingredients you have on hand.  It will be delicious.      

One Pot Pasta

Serves 6

1 pound whole wheat linguine

1 pint grape tomatoes

2 cloves garlic, thinly sliced

1 bunch swiss chard or kale, leaves stemmed and shredded

1/2 teaspoon red-pepper flakes

2 teaspoons sea salt

2 tablespoons extra-virgin olive oil

4 – 5 cups water

fresh basil

freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, garlic, swiss chard or kale, red-pepper flakes, olive oil, salt and 4 cups of the water in a large pot or straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 - 12 minutes (depending on the cooking time of your pasta – check package directions).  As the pasta is cooking, add extra water as needed if it seems too dry.  Divide among 6 bowls and garnish with basil and fresh parmesan.

Farro and Beet Salad with Blood Orange Vinaigrette

I’m working from Delburne, this week – the town in rural Alberta where my Grandma, Aunt and Uncle live – aka. it’s our extended family’s meeting place. There’s something wonderful about visiting Delburne that consistently feels like a travel back in time to a place where you rarely see people on their iPhones and the food on your dinner plate came from the soil or a nearby ranch.

When I’m here, eating vegetables is easy since Grandma’s fridge and freezer are overflowing with the bounty from her garden. But, admittedly, eating a slice of Grandma’s homemade banana cream pie after dinner is equally as easy, too.  Case in point: last night.

Although the weather is expectedly cooler here than it is in LA, it’s still picnic weather and a good enough reason for me to enjoy this plant-based salad with my family.  And with Earth Day being tomorrow, it’s seems fitting to spend some extra time outside, soaking up the fresh air.

Farro and Beet Salad with Blood Orange Vinaigrette

This plant-based whole grain salad features beautiful, well-rounded ingredients – Earthy beets and farro, creamy goat cheese, salty pistachios, and bright blood oranges. It’s the perfect salad for a springtime picnic!

Ingredients:

1 cup farro

1 bunch asparagus

3 large beets

1/3 cup shelled pistachios

1 (4oz.) packet goat cheese

dressing:

2 tablespoons blood orange juice

1 tablespoon sugar

1 tablespoon white wine vinegar

2 tablespoons olive oil

salt and pepper

Directions:

1. Whisk dressing ingredients together in a small bowl and set aside.

2. Cook 1 cup farro with 3 cups of lightly salted water, until tender and water is mostly absorbed. Drain, and set aside to cool.

3. Wash and cut beets into quarters, and steam until tender. Allow to cool.

4. Wash and trim asparagus and steam until crisp. Allow to cool.

5. Remove skins from the cooled beets and cut into bite sized cubes; cut asparagus on diagonal into pieces.

6. Add farro, beets, asparagus, and pistachios to a large bowl and crumble in goat cheese.

7. Toss with dressing and serve.

Enjoy, preferably with those you love.

Thai Sweet Chili Chip Veggie Patties with Ginger Slaw

As a nutrition ambassador for Way Better Snacks, this post is sponsored by Way Better Snacks and I was compensated for my time. All thoughts and opinions are my own and I love working with the brand.

I still remember tasting my very first veggie burger. It was more than fifteen years ago at a restaurant called Café Mosaics on Whyte Avenue in Edmonton.

While I’ve always been drawn to vegetarian meals and dishes on restaurant menus, this one in particular left such an impression because it was that good. I’ve experimented with tons of veggie patty recipes since that first veggie burger bite, but this recipe is certainly my new favorite.

I love how uncomplicated making these are, and the Sweet Chili Way Better Snacks gives the veggie patties excellent flavor. Using a 100% whole grain, sprouted chip provides a boost of nutrition over an ordinary white breadcrumb, too.  

These patties pair wonderfully with the Ginger Slaw so I wouldn't skip that step. And any leftover chips can be used to scoop up your favorite dip, such as guacamole, homemade salsa, or hummus. 

In my mind, any meal chock-full with so many good-for-you ingredients, and still makes room for a few extra chips paired with your favorite dip, is a winner in my book! 

Thai Sweet Chili Chip Veggie Patties with Ginger Slaw

Since these veggie patties are vegan, gluten-free, and dairy-free, they appeal to a variety of dietary preferences and are a delicious option to serve at your next BBQ. Top each patty with the Ginger Slaw and avocado for a satisfying, well balanced meal.

Makes 8 small patties

Ingredients:

Patties:

¾ cup crushed Sweet Chili Way Better Snacks Tortilla Chips

½ cup lentils, uncooked

1 (15oz.) can white beans, drained and rinsed

½ onion, chopped

2 scallions, chopped

2 cloves garlic

1 teaspoon diced Serrano chili

1 teaspoon cumin

1 tablespoon soy sauce

1 teaspoon fresh grated ginger

¼ cup packed fresh cilantro

~ 2 tablespoons cold pressed extra virgin olive oil

Ginger Slaw:

2 cup cabbage, thinly shredded

2 carrots, julienned

1 cup snap peas, sliced

2 scallions, diced

dressing:

2 tablespoons rice vinegar

2 tablespoons mayonnaise (or vegan alternative)

1 tablespoon olive oil

1 tablespoon soy sauce

1 tablespoon fresh grated ginger

Directions:

1. Whisk all the dressing ingredients for the Ginger Slaw in a large bowl and toss with the cabbage, carrots, snap peas, and scallions. Set aside.

2. Cook lentils in boiling water until very soft. Drain and set aside.

3. Process Way Better Snacks Sweet Chili Chips in food processor until they resemble breadcrumbs. Remove and set aside.

4. Next in your food processor, add onion, scallions, garlic, and Serrano chili until finely diced.

5. To that, add the beans, cooked lentils, cumin, soy sauce, ginger, and cilantro, and pulse until just incorporated.

6. Lastly add the processed Way Better Snacks Chili Chips and pulse until a soft dough forms together.

7. Divide the mixture into 8 equal parts and lightly flatten into small patties.

8. In a large frying pan, adding about 1 tablespoon of oil at a time, cook the patties in batches, a few minutes on each side, until lightly brown and crisp. Remove to a piece of paper towel to drain.

9. Top the patties with the Ginger Slaw and serve with sliced avocado.

Nutrition analysis for Thai Sweet Chili Chip Veggie Patties per serving:

Calories: 174; Fat: 6.4g; Saturated Fat: 0.7g; Carbohydrates: 23g; Fiber: 6g; Sugar: 2g; Protein: 7g

Enjoy, preferably with those you love!

Thai Red Curry Vegetable & Tofu Soup

It’s a bit of a long-standing joke that if I want to give Los Angeles some rain, all I have to do is ask one of my Canadian family members to visit. So, it’s no surprise that it rained yesterday afternoon, just a few hours after Dad’s plane landed at LAX.

We’re not complaining though. LA needs some rain. 

After I closed up work for the day, we went for a walk in the rain and then headed out to a movie where I impressively stayed awake past my 9:30pm bedtime.

Even though the skies are anticipated to stay blue today, here’s a warming recipe that competes with tomato soup and grilled cheese for my attention on a rainy, cozy kind of day.

Thai Red Curry Vegetable & Tofu Soup

This flavorful, simple, plant-based soup will warm you from the inside out! 

Ingredients:

1 tablespoon extra virgin olive oil

½ of a small onion, chopped

2 cups low sodium veggie broth

2 cups water

1 14-ounce can coconut milk*

3 tablespoons Thai red curry paste

1 tablespoon freshly grated ginger

7 ounces firm tofu, drained and cubed

~10 shitake mushrooms, sliced

3 cups shredded green cabbage

2 ½ cups cooked brown rice

½ of a lime, juiced

*You can also substitute the coconut milk, Thai red curry paste, and ginger for about ¾ cup-1 cup Thai red curry sauce.

Instructions:

1.     Heat olive oil in large pot over medium-high heat. Add onion and sauté until golden brown. 

2.     Add the veggie broth, water, coconut milk, curry paste, and ginger. Whisk together until smooth.

3.     Add the tofu, mushrooms, cabbage, brown rice, and lime juice; reduce to simmer for about 15-20 minutes.

Enjoy, preferably with those you love!