Zucchini pasta with salad and crusty bread

My parents were visiting this weekend, so of course I wanted to make dinner for them one night! We started off Saturday by going to the farmers market and exploring around. Going to the farmers market with my mom and dad is much more amusing than going on my own!

After perusing the farmers market, I decided to make pappardelle with slow roasted zucchini sauce and a salad with tok choy (yes, tok choy, not bok choy). We also went to an Italian festival that afternoon where we picked up a nice loaf of ciabatta bread to go with dinner.

I started off the pasta sauce by slicing the zucchini into very thin rounds, and tossing it in a pan with olive oil, vegan butter, and lots of minced garlic. Then the zucchini cooked down for a long time….it gets kind of ugly but super tasty.

While the zucchini was cooking, I used the tok choy and a minced red pepper to make a yummy salad. This was made much easier by my mom volunteering to clean and destem the tok choy. I also decided to mix up my own dressing with some Dijon mustard, red wine vinegar, lime juice, Persian lime olive oil, and salt and pepper.

Once the zucchini had cooked down and the pasta was cooked, I added a little rice vinegar to add a little tang, then tossed in the cooked pasta. Lots of freshly chopped parsley got mixed in for a nice pop of freshness and greenness. Then, dinner was ready to serve! It was a fun dinner to linger over, especially with some Railyard that was fetched by Jon and dad from one of our favorite breweries, Wynkoop Brewery.

My favorite dish was actually the salad–I think tok choy is one of my new favorite greens! Plus, it was fun to have my parents visiting to top off our 2 weeks of family fun. 🙂



Poblano tacos

One of the great things about summer here is all the peppers that are in season at the farmers market. I recently saw a recipe for roasted poblano pepper tacos, and when I saw them at the farmers market decided it would be a great time to try it out.

I started off by roasting the poblano peppers and a red bell pepper under the broiler. Once the skin was crispy on all the peppers, they went into a bowl to steam. After the peppers had steamed, I peeled the skin off all of them. Definitely not my favorite task!

Next, sliced onions went into a pan to cook up. When the onions had gotten browned, I added in some garlic and then the sliced peppers. I wanted to kick the spiciness up a bit so I also added crushed red pepper flakes.

To serve the tacos, I melted a little bit of vegan cheddar in corn tortillas, piled on the pepper mixture, and then topped it all with a little vegan sour cream, cilantro, and green onions. Yummy!


Panini sandwiches with corn fritters

I had lots of fresh corn from the farmers market, so decided to make panini sandwiches with corn fritters.

I started off by slicing the corn kernels off 5 ears of corn. This all went into a bowl (at least, what didn’t fall onto the floor!). Then, I mixed in a little flour, corn meal, almond milk, and baking soda to make a dough. I seasoned the dough with paprika, Aleppo pepper, and salt. The recipe said to fry them, but frying and I don’t get along for several reasons. Instead, I formed the fritters on a baking sheet and placed them all in the oven.

While the fritters were baking, I sliced and grilled all the veggies for the sandwiches–onion, red peppers, and zucchini. When the veggies were done, I assembled and grilled the panini sandwiches. Jon’s also got a slice of vegan cheese and a veggie patty.

The sandwiches got hot and crispy on the outside and were great served with the corn fritters. I love summer and its abundance of veggies!


Veggie Stirfry

I love a good veggie stir fry! I started this one by cooking some brown rice. While that was cooking, I sliced up all my veggies…green onions, ginger, water chestnuts, red pepper, green beans, and broccoli (my all-time favorite in this type of dish because it absorbs all the sauce).

I started the stir fry with the ginger, green onions, and water chestnuts in peanut oil. Next I added the red pepper, finally adding the green beans and broccoli. I poured in some sriracha sauce, soy sauce, rice vinegar, and then covered the pan to let all the veggies steam.

To finish the sauce, I mixed in some cornstarch dissolved in water which makes the sauce cling to the vegetables. It tasted yummy and healthy served over the brown rice!


Wontons in a Ginger-Soy Broth

Last night I felt like making an “involved” dinner, so I decided to make veggie and seitan stuffed wontons in broth, with sautéed bok choy on the side.

I started off by mixing the filling for the wontons. I diced up green onions, carrots, a little red pepper, seitan, and the leaves of the baby bok choy. All this got mixed together with salt, pepper, a little soy sauce, and Chinese five spice powder. If you decide to make these, don’t add too much liquid to the filling or your wontons will be very difficult to fill!

Next came the really time-intensive part–filling and forming the wontons. Fortunately, I had some good entertainment playing in the background! First, I dampened the edge of each wonton skin and then placed a small amount of filling in each one. Then I folded it over to make the shape of a triangle, and pressed the skin together. Finally, I folded the two corners together to make the wonton shape. After doing this many times, my wontons were all ready to be steamed. I placed them in batches into my bamboo steamer.

While the wontons were steaming, I made the broth out of veggie stock with ginger and a little soy sauce. I also sautéed the bok choy with a little red pepper and sliced garlic. I finished the bok choy with a splash of siracha sauce for a spicy side dish. The wontons were served in a bowl with the broth and topped with sliced green onions. It was yummy and a good treat for a Friday night!


BBQ Pizza

After traveling for basically two straight weeks, it was great last week to get home to Jon and our crazy cats. Jon has been feeding himself this week, so I was not too surprised when he asked for homemade pizza.

I decided to use a store bought crust rather than make my own. After it had risen, I rolled it out in the pan and then topped it with lots of spicy BBQ sauce. Next came lots of veggies… Red onions, red peppers, sliced jalapeño, and some veggie chicken substitute. Finally, I topped it with some vegan cheese and sea salt, and the pizza was ready for the oven.

After 20 minutes in the oven, the BBQ sauce was bubbling, the crust was golden and crispy, and the cheese was melted. Jon definitely looked happy to be eating homemade food (and of course that I was home)!


Udon Noodles with Veggies

Recently I made a quick lunch to use up some bok choy that was hanging out in my fridge. I started off by chopping up some red pepper and sautéing it in toasted sesame oil. After it had cooked for a few minutes, I added in the bottom part of the baby bok choy, which I roughly chopped.

Once the wide udon noodles were almost done cooking, I added the leafy parts of the bok choy, a little soy sauce, and some sesame seeds. The noodles got mixed in once they were done cooking, making a quick, healthy and delicious lunch.