YUM! This is one of my favorites. It’s easy to prepare and you can totally modify based on what you’ve got in the fridge/pantry. Beware, I am bad at recipes and measurements, so you have to be willing to just go with it! I included an approximate amount in the recipe at the end.
Start with your grain. I used whole wheat tube style pasta (I don’t know the fancy name), but you could use any kind of noodle or other grain (even rice or quinoa would probably be yummy). I used a whole bag, which in hindsight I probably could have used way less, but oh well. Now I have lots of leftovers!
Cook your pasta according to package directions. Meanwhile, get your veggies going!
I used mushrooms, red onion, cherry tomatoes, and spinach. Also yummy in this dish could be: broccoli, peppers, sun-dried tomatoes, asparagus….
Heat some oil in a nice sized pan (I used grape-seed, but olive oil is good, too). Add mushrooms and red onion to the pan and let cook for approximately 5-7 minutes, until softened.
After your veggies are looking nice and soft, add in your cherry tomatoes and spinach, just until the spinach wilts.
Drain your pasta, then return to pot and mix with pesto. I used a homemade cashew/basil pesto (recipe found here), but you can use store-bought or any other pesto you want.
After your noodles are fully covered with all that yummy pesto, add in your veggie mix. Stir well to combine, serve with a nice tossed salad and glass of red wine, and you’ve got yourself a meal, sister!
1 bag/box pasta
1 T grape seed oil
1 container pre-sliced mushrooms
1 red onion, chopped
1 pint cherry tomatoes, sliced in halves
Several generous handfuls of fresh spinach
2 cups pesto
- Cook your pasta according to package directions.
- Heat some oil in a nice sized pan (I used grape-seed, but olive oil is good, too). Add mushrooms and red onion to the pan and let cook for approximately 5-7 minutes, until softened.
- After your veggies are looking nice and soft, add in your cherry tomatoes and spinach, just until the spinach wilts.
- Drain your pasta, then return to pot and mix with pesto.
- Add in your veggie mix. Stir well to combine.
This delicious-ness was stolen directly from the newest edition to my cookbook library- Roberto Martin’s Vegan Cooking for Carnivores. There are TONS of fabulous vegan creations that I can’t wait to try out. For now, this. First, make your thousand island dressing.
Thousand Island dressing
3/4 c Vegan mayo (I like Vegenaise)
1/4 c Ketchup
2 dill pickles, minced
2 T pickle juice
Whir those 4 ingredients together in the food processor. You’ll have plenty left over, so you can have this sandwich again tomorrow (..and the next day). If you want, cut the recipe in 1/2 or 1/4.
Next, gather your sandwich ingredients.
Rye bread, toasted
Salt & Pepper
How much you need depends on how many of these bad boys you’re planning on making and how much you love each ingredient. I’ve ever been one for measuring, especially when it comes to sandwiches.
Toast your bread, then spread a nice layer of dressing on 1/2 (or both!) Top with your sliced avocado.
Spread about 1/4c sauerkraut on top, then add your sliced tomatoes. Give ’em a good sprinkling of salt & pepper if you want!
Don’t be like me and put your sauerkraut on the other side of the bread. Trust me, you’ll have trouble assembling AND eating if you do.
Put your other piece of bread on top (with or without dressing, your call), cut in half and prepare to be amazed.
Enjoy your creation with a side of fruit and some homemade iced tea. Cheers!