spinach linguine with basil-cilantro pesto and artichokes
4 servings
35 minutes
this is seriously the best pesto i've ever had. there is no possible way you will be disappointed with this recipe. it's so good, and totally easy, it's just ridiculous. and here's a tip - try making the pesto while the water for the linguine is boiling so you can time everything just right.
1/2 lb/ spinach linguine
2 tablespoons olive oil
1 medium-sized red onion, sliced into thin half-moons
4 cloves garlic, thinly sliced (i prefer my roasted, which takes awhile, but so worth it!)
2 tablespoons white cooking wine, vegetable broth, water, or whatever
1/2 teaspoon salt
several pinches of freshly ground pepper
1 recipe basil-cilantro pesto (recipe to follow)
1 (15 oz.) can artichoke hearts, drained & sliced in half (don't get the kind in oil)
- bring a large pot of salted water to a boil, and cook the linguine according to the package directions, usually about 10 minutes. once you've added the pasta to the water, proceed with the rest.
- preheat a large skillet over med-high heat and sauté the onion in the olive oil until softened, 5-7 minutes. add the garlic and sauté for a minute more. add the white wine, salt, and pepper, and cook for another minute or 2. lower the heat to low. at this point, the linguine should be done.
- when the linguine is ready, don't drain it. use a pasta spoon to transfer it to the pan in batches. this is a good method b/c you can use the pasta water to thin out the pesto and make sure that everything gets evenly coated. when you add one batch, add a bit of the pesto, too, and using the pasta spoon, sauté to coat. proceed with the rest of the pasta and pesto until you've added all of it. if it seems dry, add extra splashes of pasta water.
- add the artichoke hearts and toss to coat. cook gently over low heat just until the artichokes are heated through, about 3 minutes. serve immediately!
basil-cilantro pesto
makes about 1 cup
10 minutes
even if you don't use the full recipe, this pesto is amazing. i highly suggest you try it.
2 cups loosely packed fresh basil leaves
1 cup loosely packed cilantro
1/3 cup slivered or sliced almonds ( i have also used walnuts, and it's still awesome)
2 cloves garlic, crushed (again, i prefer roasted, but not everyone has the time)
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt
1/4 cup olive oil
- place the basil, cilantro, almonds, garlic, lemon juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. with the food processor on, slowly drizzle in the olive oil. blend until relatively smooth and no large chunks of almonds are left. if you don't have a food processor and are using a blender, then just add the olive oil at the end, since many blenders aren't equipped with an opening to drizzle into.
sorry, we forgot to take a photo of the meal before we ate it, so here's a shot of the carnage afterwards....
* serve with a nice green salad, a simple vinaigrette, a crusty baguette, and dinner is served!
falafel with avocado spread
4 servings
this is sort of a southwest take on the standard falafel. it has egg and cheese in it, so i haven't made it with an egg substitute or vegan cheeseyet, but i look forward to trying! it's really easy, and soooooooo good.
patties:
1 (15 oz.) can pinto beans, rinsed & drained
1/2 cup (2 oz.) shredded monterey jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 oz.)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilanto
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil
spread:
1/4 cup mashed peeled avocado
2 tablespoons finely chopped tomato
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
microgreens (or baby spinach or lettuce if you can't find microgreens)
- to prepare the patties, place pinto beans in a medium bowl; partially mash with a fork. add cheese and next 5 ingredients (through egg white); stir until well combined. shape bean mixture into 4 (1/2-inch thick) oval patties.
- heat oil in a large nonstick skillet over medium-high heat. add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
- to prepare spread, combine avocado and the next 5 ingredients (through salt), stirring well. place 1 patty in each pita half. spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens or lettuce, and serve!
this is so simple and easy, and since it's a more common flavor than traditional falafel, i think kids would totally be into it. i usually complete this meal with a salad, and some chips and salsa on the side. or maybe even some sweet potato fries! any excuse for me to add a potato to a meal....
spicy sweet potato-bean burrito
8 servings
45 minutes
one of my favorite things to make on those nights where i have little time, or little motivation in the kitchen is the burrito. mmm, mmmm. just can't go wrong with a burrito. usually, i just use whatever i have lying around. i always have some sort of beans, and frozen corn, and i go from there, filling in whatever vegetables i want. i sauté it all together until everything is cooked and heated, just eyeball my favorite seasonings like cumin and chili powder, perhaps a splash of cinnamon, and presto, burritos are served. it's really that simple. but, here's a recipe i found online and tried that i really, really liked, and i just have to share.
1 teaspoon olive or canola oil
1 large onion, finely chopped
3-4 cloves garlic, minced
6 cups (or 3 cans) kidney, pinto, or black beans, drained & rinsed
2 cups water
2-3 tablespoons chili powder
2-4 teaspoons prepared yellow mustard
2 teaspoons ground cumin
2-3 tablespoons soy sauce
8 (10-inch) soft whole-wheat tortillas
4 cups cooked sweet potatoes, mashed
3 green onions, finely chopped
thinly sliced avocado
salsa
- heat oil in a 4 quart saucepan over medium heat. sauté onion in oil until transparent. add garlic and stir. add beans, water, chili powder, mustard, and cumin. bring mixture to a boil over medium-high heat. cover, reduce heat to low, and simmer until beans are very soft, about 10-15 minutes. stir in soy sauce.
- mash beans in the pot with a potato masher or a large slotted spoon. simmer, uncovered, over medium-low heat to cook away any excess liquid, about 25 minutes. taste, and add more seasoning if desired.
- preheat oven to 375º. spread about 2/3 cup bean mixture down the middle of a tortilla, and top with 1/2 cup mashed sweet potato. sprinkle with green onions. roll up burrito, folding edges in from all 4 sides to keep filling from falling out.
- repeat with remaining tortillas. place burritos seam side down on a baking sheet that has been either oiled or sprayed with non-stick vegetable oil spray. bake for 10-15 minutes, or until burritos are crisp.
- serve burritos topped with avocado slices and salsa, if desired.
i think this is also a very family-friendly meal. seriously, who doesn't like a burrito? (well, except my dadoo) but i usually just have chips and salsa on the side, or i'll make a little mexican rice or something. whatever you feel like. oh, and of course, the green salad. the essential part of my dinner every day. i seriously have a problem.
soooooo, here we are again; it's the end of another week of meatless monday suggestions. pop on one of your favorite records, and get groovin' in the kitchen! duran duran's album rio is one of my favorite albums to make salad to lately, as one of my nearest and dearest was witness to last week. sometimes, when i get going, and i'm listening to stuff i really love, it's hard for me not to shake it as i'm chopping my vegetables. tmi? making dinner doesn't always have to be a chore. i love what i eat, and am (usually) pretty careful about what i put into my body, so i like to enjoy it all as much as possible. trust me, i wouldn't make this much of an effort if it didn't make me feel great.
can't wait to hear all about your meatless monday adventures!
peace, love, & yum,
lisa
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