Veggie pasta, decorated with some mozerella cheese!

Recently I swapped out my store bought pasta sauce for fresh veggies, and I have not looked back!  While my pasta boils, I chop up some veggies from the fridge and while the pasta drains I sautee the veggies.
This time I used:
Mushroom, zucchini squash and some garlic.  I usually add tomato chunks but ran out of tomato.  It would probably also be good with some kale, broccoli or even green beans!  Mix and match your veggies.  

Before plating, I add back my pasta to the veggies.  In the end the oil from the veggies mixes with the pasta and no cheese is necessary!  Try it, and I am sure you will rethink the store bought pasta sauce, Enjoy!!

Living on a college campus, it is a constant struggle to not eat out.  I love cooking but when picking something up is on my walk home, I need to remind myself of how much better the food I cook is.

Today I made tacos!  I would like to thank Taco Bell for the inspiration
I mixed the follow ingredients together:

1)Tofu/veggie taco “meat,”
2) Bell pepper guacamole
3) Mexican style shtedded cheese
4) Shredded spinach
5) Diced tomato

I first created the guacomole so I could have something to snack on while I cooked.  I used, one avocado, diced a piece of yellow bell pepper (for color), diced tomato and topped with some fresh lime juice and lemon pepper.  Mix it all up and you have a very refreshing and colorful guacomole.  Feel free to add some red onion or shallot (I did not have any on hand).

I cut up more yellow bell pepper for my “meat”.  Sauteed it with mushrooms and some onion.  Then I put it to the side and browned my diced tofu.  I wanted the tofu to get a brownish color on top.  When I was satisfied, I added the sauteed veggie mixture back in to warm up.  Then I added some packaged taco seasoning and water (as the directions stated).  I had to let it boil, and then reduce to a simmer for 5 minutes, again per the seasoning packet directions.  Then I was ready to eat!!!

I could have warmed up my tortilla but I just wanted to eat.  I spread some of my guacamole on the bottom, placed a little bit of cheese on top and then a few spoonfuls of my veggie/tofu “meat”.  I added some more cheese, some diced tomato and some shredded spinach.  A little drip of lime juice and your ready for an awesome meal!  Hope you enjoy :-)

Reblogged

(Source: superheronights, via iappreciatebrendonurie)

Reblogged

(Source: harmoniousescapades, via iappreciatebrendonurie)

Reblogged from muffintop-less:

How to Store Fresh Asparagus

“With a sharp knife, cut off about an inch of the tough bottom ends. Next, place the asparagus in a quart size jar and fill it with 1 to 2 inches of water. Place a plastic bag (such as a produce bag) loosely over the jar so it is not touching the asparagus. Pull and twist the bottom of the bag, tucking it under itself to keep it sealed. Place in the refrigerator till needed. Wash when ready to use.” - Urban Strawberry

Some days are just perfect to have a little bit of lft overs and a fresh sandwich.  Last night I made asparagus soup (delicious, fresh and o so healthy!).  For lunch I accompanied my soup with a fresh veggie sandwich.

Super simple and easy to make!!
Whole Wheat toast
Dijon mustard and buttery spread
Veggies (mix and match): mushrooms, eggplant, tomato, spinach
Swiss cheese  (mix and match your favorite cheese!)

Before putting the sandwich together and pressing in on my George Forman grill, I
1) Toasted frozen bread in the toaster oven (if bread is fresh you may want to grill it a little ahead of time)
2) Put a butter spread on each side of the toast and dijon mustard on the other
3) Grilled my veggies (mushrooms and eggplant) with just a little oil 
4) Then I put it all together and grilled it.  So delicious, enjoy! 

(Source: climbing-up)

fleurfernandez:

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Photo credit to greenlitebites.com

Can’t wait to make some Portobello Mexican Pizza!
http://greenlitebites.com/2012/01/30/mexican-style-portobello-mushroom-pizza/  

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