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Tuesday, April 26, 2011

: vegan meal of the week : week 13 :

tonight, we are doing THREE recipes.
well, they are all super easy and simple, but all together make a great meal.

main meal : fusilli pasta with tomatoes, onions and olives
side dish : grilled asparagus with citrus oil [from eating local by janet fletcher] [we loooooove this book!]
dessert : chocolate covered strawberries

main meal : fusilli pasta with tomatoes, onions and olives
[there is no fancy recipe for this : i just took a few things from the cupboard and put them together]

what you need :
*whole wheat fusilli pasta
*1/4 onion, chopped up
*olives [as many or few as you want]
*crushed tomatos [i used a small can]

how to do it :
1) fill a small/medium saucepan with water and cook over high heat, covered. once the water is boiling, add whole wheat pasta. lower the heat and continue to cover. while pasta is cooking, cut up onion and olives. also, get tomatoes ready. once pasta is ready, again, depending on how done you like your noodles, drain pasta and add all ingredients. mix it up and enjoy!

side dish : grilled asparagus with citrus oil

what you need :
*1 pound asparagus
*2 teaspoons olive oil
*citrus oil [dont have it? squeeze a lemon, lime or orange]

how to do it :
1) turn oven to 375 degrees.
2) trim asparagus; hold each spear horizontally between both hands and bend. it will snap naturally at the point at which the spear becomes tough. discard the rough end. put the trimmed spears on a baking sheet and toss with olive oil, which should just coat them lightly. sprinkle with salt and toss again.
3) place the sheet in the oven and cook until almost tender [6-10 minutes] transfer the spears to a serving platter and drizzle with citrus oil. toss to coat. serve immediately.

dessert : chocolate covered strawberries

what you need :
*3/4 cup chocolate chips
*a dozen or so strawberries [make sure you have rinsed them or buy organic!!]

how to do it :
1) line a plate with wax paper.
2) place chocolate chips in a glass bowl or measuring cup and microwave on high. 1-2 minutes, or until melted and very smooth, stopping to stir about every 20 sec.
3) one at a time, dip strawberries [i had 13] into melted chocolate and place on the prepared plate.
4) refrigerate about 10 minutes to harden. store covered and refrigerated up to 1 day.

this all turned out and was super tasty!