A Vegan Dinner Party

Last night I hosted a small dinner party for my two friends, Liz and Alex, who have been wanting to taste my food for quite some time. None of us are vegan, but Alex is also a vegetarian. The menu turned out to be vegan unintentionally, but it was definitely a well-embraced accident. Unfortunately, I did not have time to take pictures of the dishes because I was too focused on cooking, but I will still share the menu and recipes!


Dinner:
Savory Summer Veggies with Chick Peas
Pasta Salad with Roasted Broccoli and Oven-dried Tomatoes
Mixed Green Salad


Dessert:
Mixed Berry Clafoutis




The veggie and chick pea dish was a little different from the recipe I posted here, and I have to say, I really enjoyed the changes. I omitted the tomatoes and added eggplant, peeled and cubed, and homemade marinara sauce. The marinara sauce made the dish even more savory than the original, and the eggplant soaked up a lot of the sauce, making them super tender. It was a nice contrast between the slight crunch of the zucchini and firmness of the chick peas. If you want to make this version, add as much marinara sauce as you like to keep the dish moist, you don't want to add too much that it becomes a stew.


I made the pasta salad the day before. First I started with the oven-dried tomatoes. I halved grape tomatoes, slightly salted them, and then let them sit on paper towel (halved side down), so they could dry out a little. Then I placed them on a baking sheet and popped them in the oven at 300 degrees for about 30-60 minutes. The time varies so much because some of the tomatoes were rather small and dried much faster than others. You just have to keep an eye on them, but you will appreciate it in the long run because they are so sweet! You'll want to remove them from the oven before they get too brown and become crunchy. I roasted the broccoli next, and all I did was chop some raw flowerets into bite-size pieces, place them on a baking sheet, lightly spray with Pam, and cooked in a 425 degree oven for about 10-15minutes. Again, you just have to keep an eye on them because you want them to start to brown, but not burn. I combined the vegetables with whole-grain penne, tossed with a little olive oil, vinegar, and italian seasoning before I put it in my fridge. The next day, I added a little more olive oil (pasta absorbs condiments when left sitting for hours, especially in a fridge) and a few squeezes of lemon juice to add some brightness.


The salad was a mixture of spinach, spring mix, and romaine lettuce. I also added sliced red onion, mushrooms, radishes, cucumbers, and tomato.


The dessert caused me great distress because the original recipe that I got from Skinny Taste was not vegan. I decided to experiment and make it vegan when I saw that instead of using sugar or honey as a sweetener, the recipe called for agave nectar. So, I said to myself, "Well then why not just substitute the eggs and milk and have everything I make vegan?" And that's just want I did. I used unsweetened, plain almond milk and flax eggs instead. I'm not sure if the recipe is impossible to transpose into a vegan version, but the outcome was definitely not what I intended to make. A clafoutis is French dessert that is basically a shallow cake, baked with fruit. Mine was definitely not a cake. I'm not sure if the flax was not enough of a binder, or if the almond milk was too thin, but dessert turned out to be more of a custard/creamy, crustless tart. I was definitely a whoopsie on my part, but it was still delicious! Liz went back for seconds and Alex went back for thirds. Alex also jumped at the chance to take the rest home, so even though it wasn't a true clafoutis, I still made a tasty vegan dessert. A simultaneous fail and win. But hey, I'm only human!


Overall, the night was a great success. Liz could not stop raving about the juicy tomatoes that were in the salad (they were from my local produce stand that the best tomatoes during summer), and Alex loved the oven-dried tomatoes and the eggplant in the veggie dish. I love cooking, but sharing the food I make with people I love is a great feeling. Especially when they leave the table with full bellies!


Hosting a dinner party is a great way to enjoy good food and good laughs with great friends.


Something to think about: What would you serve at a dinner party?

Super Fast, Super Easy

Today, I had a wonderful afternoon hanging out with one of my best friends. She is just as much as a health nut and food lover as I am, so of course we always end up talking about food and cooking! She asked me if I ever got in one of those moods where you just don't feel like cooking anything for an entire day, and I actually had to take a minute to think about my answer. Usually I'm always in the mood to make something, but I definitely have those meals that I wish would magically appear in front of me instead of having to stand in the kitchen for a half an hour preparing something. Unfortunately, I'm not a wizard (still waiting for my acceptance letter to Hogwarts), but I have been able to making something delicious that takes very little effort.

Pasta is that pantry staple that cooks quickly and is really hard to screw up. People on diets generally shy away from carbs like pasta, but if you're eating the suggested portion and buy whole-grain, there is no reason to fear. Adding a ton of veggies is a great way to make a small portion of macaroni healthy and filling.

Easy Spinach and Tomato Pasta

• 2 oz. Whole wheat or whole grain pasta, any shape, dry (I used Ronzoni Healthy Harvest)
• 1/2 c. Hunt's Diced Tomatoes, no salt added basil, oregano, garlic
• 2 c. Spinach
• 1/4 c. Part-skim mozzarella, shredded

1. Cook pasta according to package instructions.

2. When pasta is al dente, drain, and return to pot. Add tomatoes, spinach, and two pinches of cheese. Stir until ingredients are combined. 

3. Pour pasta into a bowl and top with remaining mozzarella. 

Prep time: 0 minutes

Cook time: 15 minutes

Total: 15 minutes

Nutrition: (Serves 1): Calories: 310, Total fat: 6g, Sat. fat: 3g, Cholesterol: 15mg, Sodium: 242mg, Total carbs: 52g, Fiber: 9g, Sugars: 4g, Protein: 17g 

This is perfect for that meal you really don't want to spend a lot of time on, or if you're in a hurry. Because the tomatoes are already seasoned, you don't even have to spend the extra time and pan sautéing them. Eat this with a nice salad and you've got yourself a filling meal without the effort an guilt!

Recipe Makeover: Pasta Edition

Obviously I have been cooking for a decent number of years before I made this blog. When I first started cooking I was so brain-washed into thinking that the only way to cook a tasty and fast meal was to fill my recipes with fattening and unhealthy ingredients. My go-to quick meal was always mac 'n' cheese. When I was growing up I was just a picky eater that most of my meals had to have cheese as the main ingredient or something had to be topped with cheese. I was the Cheese Queen, as my mother would always joke.

When I had to re-vamp my diet and lifestyle, my recipe arsenal also had to under-go a dramatic makeover. I had to learn about new foods and how to cook them in a healthy way, but, at the same time , not compromise on flavor. It was a challenge for a while, my tastebuds definitely had to adjust to the healthier, unprocessed foods, and I think that is why so many people quit on their diets. They begin to miss and crave the foods that they once loved because they don't know how to make a nutritious and low-calorie meal taste just as good as its decadent counterpart.

A lot of the recipes I use or come up with are just me experimenting and hoping for the best. If you there are healthy foods out there that you love, all you have to do is think of the best way to incorporate the ingredients so that the flavors sing in perfect harmony with one another.

Like I said, mac 'n' cheese use to be my best friend (and my thighs' worst enemy), but so was all pasta. Personally, I think carbs get a pretty bad rap when it comes to dieting, but whole-wheat and whole-grain breads and pastas are very healthy for you, in moderation. The recipe I'm going to share with you today is a recipe makeover for pasta with meat sauce. Lentils are so much healthier and provide a lot of protein, so this meal is not only wholesome, but satisfying. 

Spaghetti with Tomato and Spinach, Lentil "Meat" Sauce

• 1/4 c. Dry lentils (I used red)
• 2 oz. Dry Barilla Plus Thin Spaghetti
• 1/2 of 1 Large, red tomato, or 2 small roma tomatoes, roughly chopped
• 1 c. Spinach
• 1/2 c. Mushrooms, roughly chopped
• 1/4 c. Onion, chopped
• 1/2 c. Grape tomatoes, halved
• 1 Garlic clove, minced
• 1 tsp EVVO
• Splash of white cooking wine
• Salt and pepper to taste

1. Cook lentils according to package instructions.

2. Bring a pot of water to a boil for the spaghetti. Break the Spaghetti in half and scatter in pot when water begins to boil. Keep the heat medium-low because the pasta will cook quickly. 

3. Add the chopped tomatoes and spinach to a food processor (or blender) and give it a few pulses, until ingredients have pureed.

4. In a medium-sized skillet, on medium heat, add EVVO, garlic, onions, and mushrooms. Sprinkle with a pinch of salt and a few grinds of fresh black pepper. Sauté until tender. 

5. When lentils are done cooking (They usually take about 15 minutes), add to skillet and stir. Add the tomato and spinach puree to the skillet, as well as the splash of wine. Reduce to low-heat and little the sauce simmer. 

6. When spaghetti is al dente, drain and add to the skillet. Toss in the grape tomatoes and stir until pasta is coated in sauce. Simmer for a minute or two. (This would also be a great time to cover the skillet and make a quick tossed salad!)

7. Turn off the heat and plate the pasta, trying to keep many of the lentils on top of the spaghetti. Mangia!

Prep time: 10 minutes

Cook time: 30 minutes

Total: 40 minutes

Nutrition: (Serves one) Calories: 500, Total fat: 7g, Sat. fat: 1g, Cholesterol: 0mg, Sodium: 253mg, Total carbs: 77g, Fiber: 10g, Sugars: 10g, Protein: 27g

This dish can easily be made for the entire family, all you have to do is multiply the ingredients to accommodate the number you are serving. This dish is loaded with vegetables that can fly under the radar of even the most picky of eaters. And you can easily use this recipe as a guideline and use your favorite vegetables instead! Lentils are a great, healthy way to get the same protein that you would have gotten from ground beef, without the fat and cholesterol. It is a really hearty dish that will keep you full for hours. If you're looking to make a pasta and lentil dish in a pinch, you could always cook the lentils while you cook the pasta (they generally take the same amount of time), and then just add the lentils to your homemade or jar sauce. There really are zero excuses for you to not substitute lentils for meat. And here's the extra bonus: lentils are super cheap! Especially compared to meat and poultry. Enjoy!

Healthy Comfort Food

I had a pretty rough day today. I finally made the decision to quit the job that I was miserable at. The majority of my day was filled with anxiety and stress, but I was also very happy to be ending this chapter in my life and move on to something that brings me joy. At the end of the day, when I finally got home, I was emotionally spent, to say the least. Even though I was emotionally exhausted, I made my way to the gym to clear my head and vent any anger that I was holding inside (and it does the trick every time). So, when I got home and was ready to make myself dinner, I wanted something that could cook quickly, but I also was in need of something comforting.

The solution was simple: pasta. There are few foods that give you that warm, fuzzy feeling when eaten, like snuggling under your blankets on a Lazy Sunday just because it feels good. People who are on diets often believe that they shouldn't eat carbs, and to them I say, "Are you out of your freaking mind?!" Carbohydrates are suppose to make up 50-55% of your daily calorie intake (keep in mind that basically everything you eat has carbs, not just breads and pastas). Those who go on low-carb diets mostly just lose water weight, and then they gain it all back when they go back to eating the way they use to. The important part is choosing the right kind of carbs to eat. Whole-wheat and whole-grain products should always be a priority in your diet. White flour and breads are over-refined, which means they lose most of their nutritional value in the factory they are processed in. Eating foods closest to their natural form is the best way to ensure that you are consuming a healthy and balanced diet.

But enough of my ranting, let's get back to the pasta. I usually buy the Barilla Plus pasta because not only is it made with multi-grains, but it is also a good source of protein, fiber and Omega-3s (the good fats). I also used a jar sauce and packaged "meat" balls because I was in a hurry to get my grub on. I have made my own meatless balls for pasta before, and I can easily make my own sauce, but when you just have time to throw everything in a bowl, the pre-made stuff is just easier.

Spaghetti and "Meat" Balls

• 2 oz. Barilla Plus thin spaghetti
• 6 Veggie Patch Meatless Balls
• 1/2 c. Pasta sauce (I used Classico)
• 5-10 Asparagus stalks (or your favorite vegetable)
• 1 tsp. Grated parmesan cheese (optional)

1. Bring a small pot of water to a boil, add spaghetti. Continue to stir so pasta does not stick.
2. Rinse asparagus, cut off ends and cut into 1/2-1 inch pieces.
3. Add asparagus, meat balls, and sauce to a microwave safe dish and heat until everything is heated thoroughly (about 1 and a half minutes).
4. Once pasta is finished cooking to your liking (I prefer slightly al dente), drain and add cooked ingredients to a bowl.
5. Sprinkle with parmesan cheese, and enjoy!
Prep time: 5 minutes
Cook time: 10 minutes
Total meal: 15 minutes

Nutrition: (Servings: 1) Calories: 475, Total fat: 11g, Sat. fat: 2g, Cholesterol: 6mg, Sodium: 923mg, Total Carbs: 60g, Fiber: 12g, Sugar: 9g, Protein: 33g

This meal was exactly what I needed at the end of this long day. It was simple and delicious, and the fact that I didn't have to stand in the kitchen and cook for an hour was the greatest gift I could give my exhausted body.

I was pleasantly surprised by how much the meat balls tasted like meat balls. But not the kind my grandmother and mom make, they were more like the little ones that come frozen in a giant bag that your crazy Aunt always makes for parties and tries to convince everyone that she made 500 meat balls from scratch. Still, they're definitely something I would buy again for a quick meal. 

I really liked the asparagus with this because it gave the meal some crunch without overshadowing the delicate pasta. I almost went with spinach first, but when I saw the green stalks in the draw, it was like fate stepped in and said, "Eat the asparagus, you NEED the asparagus." Or maybe it said I needed to eat them before they went bad. Talking about all this pasta is making me crave some sort of pasta dish with broccoli rabe. I have a sick obsession with broccoli rabe. I'd probably eat it every day if it wasn't so damn expensive! If you ever need to buy me something for my birthday or Christmas or Flag Day, get me broccoli rabe. 

This is definitely not your Nonna's spaghetti and meat balls, but it will get the job done when you're in the food for a healthy and filling alternative.