Garden Penne

I have nothing much to report today, but I have one thing to say before I get onto my Garden Penne recipe: what is it with everyone being obsessed with vegan's partners? I have fielded more questions about Mahri's diet than I have my own. Is he going vegan because I have? No. That's a big no. I can't make that choice for him. And seeing as how he's already a picky eater as omnivore, I'm not even thinking about it. Would it certainly make shopping easier? Duh. Are we going to have separate cookware? Nope. I'm not worried about cross contamination, and I won't feel like less of a vegan because we cook on the same skillets.

Do I think this will place a burden on our relationship? Quite the opposite, not only he is my biggest supporter, but he's been learning recipes on his own because he enjoys cooking for me. He's amazing, what can I say? While I don't relish the thought of cleaning chicken wings (hated it before tbh) I also support my fiancé so I will obviously be helping him cook as well. Honestly, our favorite thing to do together is cook. We love going grocery shopping together and spending time learning new recipes in the kitchen. We're sickening I know, but I've always been attracted to a man that knows his way around the kitchen. I don't know what to tell y'all honestly. We've been through so much in 3 years and it's only made us stronger as a couple. We've had plenty of down falls and each time we get back on our feet and dust ourselves off. Why would a lifestyle choice, one that I've personally made to end the suffering of others be anything but admired by him?

I'll leave you with that question and get onto the recipe for my delightfully easy Garden Penne.

Garden Penne w/ Nutritional Yeast, Asparagus & Roast Broccoli

Garden Penne is literally whatever you want it to be. What veggies do you have on hand that you need to get rid of? What was fresh at the farmer's market today? That's the idea behind my Garden Penne. I like to load my sauce up with as many fresh veggies as I can. This week I cleaned the fridge out to make this and it was wonderful! I used sautéed mushrooms, tomato, yellow onion, red onion, garlic, broccoli, and mini bell peppers for my Garden Penne, topped it off with some Nooch (Nutritional Yeast) and dug in!

What you'll need:

half a crown of broccoli, chopped, stalks included

8 oz sliced mushrooms, any variety

1/2 cup yellow onion

1/2 cup red onion

6 cloves of garlic minced (as always, there's no such thing as too much garlic)

1 diced tomato

4 mini bell peppers (or 1 regular sized)

29 oz can of tomato sauce

salt and pepper to taste

1 tablespoon Tuscan Blend seasoning

1 box of penne

Extra Virgin Olive Oil (untouched by any man is how I prefer my olive oil) 

Start off by sautéing your vegetables in the olive oil, I tend to start off with the broccoli so the stalks can get tender, then I add in the bell pepper, onion, garlic, tomato and mushroom. Once your veggies are cooked through, bring your pot to a simmer and add in the can of tomato sauce with your seasonings. Let this simmer as long as you like, my daddy always told me the longer and slower you simmer something the better it will be. This advice is definitely taken to heart when making a pasta sauce. I find the best results in the kitchen come with patience. When you're ready to eat cook your pasta however you like, and toss in the sauce. Top with Nooch and enjoy your delicious pasta and the newfound space in your fridge. For more protein, lentils always make a good add in. 

Trials, Tribulations & Potatoes

Today is day 2 of my vegan reset and admittedly, going vegan cold turkey is a lot harder than it looks. Yesterday, I finished off the last of my black bean burgers which were in fact, vegetarian thanks to egg being the binding agent. Today has been much better, everything I've eaten today has been vegan. I made the most delicious breakfast potatoes which I'm going to share the recipe for below, along with fresh fruit for lunch: 1 mango, 1 banana, and 2 oranges. I love fresh fruit, especially on days like today when I feel a little lackluster and dehydrated. I feel like making pasta for dinner tonight, maybe some lentil bolognese. 

Breakfast Potatoes

What would we do without potatoes? Honestly, except for dessert these do just about everything. Cheap, filling, and a complete workhorse in the kitchen. I love these breakfast potatoes for how hearty they are, but also just how easy they are to make! 

You'll need:

2 chopped potatoes of your choice ( I used russet)

1 diced tomato

5 cloves minced garlic (use as much as your heart desires tbh)

1/2 diced yellow onion

3 sprigs thyme, stripped

olive oil

salt

pepper

First thing you want to do to is gather all your ingredients, mise en place is important for a reason! Having everything prepared before you even heat up your pan is a good way to make sure you've got everything you need no matter how small the recipe. You'll want a sturdy skillet set on medium high heat. First, you are going to start your caramelizing your onion and garlic, once they are the perfect golden brown toss in the tomato and thyme, stewing in the skillet until softened. Once they are ready, add in your potatoes and toss ingredients in skillet, stirring at 3 minute intervals for about 15 minutes or until potatoes are golden brown. 

What you'll find is a soulful breakfast, packed with flavor and a mouthwatering aroma! I love these crunchy little potatoes. Serve them alongside tofu scramble if you really want to wow someone with your brunch skills.