Basically, this all started when one of my favorite twitter followers suggested that I make artichoke soup, today. My mind started wandering, thinking back to what I have stashed away in the far reaches of my refrigerator. I definitely had some steamed artichokes hanging out that I hadn’t used yesterday, for an appetizer. Then there were the cute, lil’ wild arugula leaves which seemed like a great companion to make for a creamy soup. Sometimes, you can make some tasty dishes just by improvising!
You may be asking yourself, what do you mean, Multiple Personality soup? After I finished making this warm, filling soup I loved the texture of it. Not too smooth, still needed some chewing, but not like a stew either. Then I started thinking, with less veggie broth this would make a fantastic dip! Another way you could go with it, would be to use less broth and double (or triple) the amount of arugula to make it into a great side; almost like creamed spinach with a few twists.
Today’s recipe is actually the kick off for a soup-filled month of February and National Homemade Soup Day. So, I’ll be making some delicious, fun, and easy soups for our #souplove Bloghop! Have any soups that you’d like to see a vegan recipe for? Make sure to let me know, and I’ll get it done for you, this month!
Today, I am tired. Don’t ask me why, I really couldn’t tell you. So, I’m not feeling like my talkative ol’ self right now and will keep this relatively brief. This post was inspired by some mail that I received today, and I felt that making a sandwich of my own was highly appropriate. I looked around my fridge feeling a tad uninspired, when I spotted a block of tofu in the back! My first thought was smoky, but I feel like that’s all this blog has been lately so I went in another direction.
Marinated and baked tofu atop a little arugula, with a pile of sautéed onions, peppers and mushrooms on top. I added a little mashed avocado with garlic salt, but hummus would be great, too. Or, you could get a little weird (like I did) and lightly dunk your sandwich into the remainder of your marinade. It’s delicious, I promise.
Today is the official start of the 3-day trade show segment of Natural Products Expo West, and after the warm up yesterday, I am crazy anxious to get the ball rolling! I can’t wait to share a lot of the new, vegan products out there that are being offered by brands you know and love, and then some. I’m not even sure that I’ll be able to get everything organized right after Sunday is over; but sometime next week there will be a barrage of pictures and anecdotes flooding the homepage of Vegan Yack Attack! But, until the expo is over, I have another fantastic recipe for you.
As I was anticipating the arrival of my dear friend Amanda (whom I frequently cook for) on Sunday afternoon, I was thinking of different recipes to make and somehow a flatbread came to mind. I knew that I wanted to incorporate some greenery into the recipe, so I picked up some baby arugula and got to working out the details.
One of the great things about having a witness to your cooking, is that you can allow them to put you in front of the camera. Although, I can still decide what shows up on here, obviously. So, I put together this recipe by using some others that I’ve made in the past, such as a variation of a delicious cashew spread and the crust which I made with more whole wheat flour in it.
Sometimes, I find that my senses get the better of me when I’m shopping for food. One example: I enter what I call the “Greens Tent” at my local Farmer’s Market and make a beeline for the arugula. I’ve gotten here before and was not let down, so I decided to see what they had to offer me. I picked up a thick bundle of broad-leafed arugula and inhale deeply to smell the peppery and smooth scent. After that, there was no turning back; I bought two of the large bundles with every intention to use them up almost immediately! The first bundle ended up being a huge salad, which was not bad, but I felt that it didn’t do complete justice.
A week later, I invited my lovely friend Amanda over for a homemade dinner (which seems to happen a lot ). The day before I was thinking about what I would make for us and realized that I had a gorgeous spaghetti squash sitting pretty on my counter top just waiting to be used. Naturally, you need a sauce of some kind for the spaghetti squash once it’s baked; this is when my hands delved into my produce drawer and pulled together the perfect ingredients for a pesto sauce. I had made a sauce somewhat like this before, from a recipe off of my Biggest Loser X-Box game (you’d be surprised at some of the tasty stuff on there!), but it wasn’t vegan and there was no arugula.
Besides being a great addition to baby spinach and other mixed greens in salads, arugula packs a nutritional punch! This peppery green is rich in Vitamins A & C, Potassium and is low-calorie. When combined with avocado, the taste becomes more mild and the texture is perfect when contrasted with the slightly crunchy properties of the spaghetti squash pulp.
- 9 Cups Baked Spaghetti Squash, You will need a fairly large squash for this
- 2 1/2 Cups Chopped Arugula
- 1 Cup Avocado
- 1 Cup Walnuts
- 2 Cloves Garlic
- 3 Tbsp. Lemon Juice
- 1/4 Cup Nutritional Yeast
- 1/2 tsp. Dried Basil
- 3/4 tsp. Salt
- 1/2 tsp. Ground Black Pepper
- Optional: Additional water to help the blender puree the pesto
- To prepare your spaghetti squash for the meal, cut it in half, scrape out the seeds, and bake (skin up) in a dish with a little water in the bottom at 375°F for 30-40 minutes.
- While the spaghetti squash is baking, prep the rest of the ingredients and throw them into a high-speed blender or food processor. Add in 1/4-1/2 cup of water if your blender needs help to puree the pesto.
- Once the pesto is smooth and of consistent texture taste and add more salt & pepper if you’d like.
- After the squash is done baking, wait 10-15 minutes to scrape out the pulp with a fork into a large bowl. I left the squash and pesto separate so that you could use whatever ratio of pesto:squash that you’d like.
- Serve warm with an additional sprinkle of nooch, salt & pepper.
I love this pesto recipe because you get healthy fats, omegas, protein and creamy texture from the avocados and walnuts, without the use of oil. This dish is extremely filling while still being on the healthy side of things; the spaghetti squash is high in fiber and lots of potassium! It’s a quick and easy dinner that is great for making during the week, when you may not have time on your side.