SHEEEEEEEEE’S BAAAAAAAAAAAAACK! Hi friends! What’s poppin? I actually haven’t gone anywhere (although, I’d argue I may be going insane). I’m locked up/sheltered in place/ isolated AF like the rest of the world. Thankfully, I have a major project to work on while in quarantine (the construction of my fitness studio and the destruction of my bank account) that’s been keeping me busy (read: stressed) during this unprecedented/ surreal time.
Construction hasn’t stopped me from recipe developing, it’s just slowed me down and I’m not mad about it. I come to you all today with last night’s dins which was absolutely delish. I’m giving myself 30 mins to write, edit and upload this blog post, so without further ado, I give you a fun vegan recipe that anyone can enjoy. Try incorporating a plant based meal for dinner once a week. It’s great for the environment and your health.
Blogged while: sipping on an americano I’ve reheated 3 times (eww) and currently looking like a cross between a witch, and a baseball player covered in paint. I need a haircut and a hug. Ok. Love you. Baiiiii!
- 2 cups cherry tomatoes
- 2 1/2 cups chopped kale
- 2 cups chopped broccolini
- 3/4 cup chickpeas (drained and rinsed)
- 2 cups quinoa macaroni (or brown rice pasta of choice)
- 1 cup good quality marinara sauce
- 1 medium yellow onion (chopped)
- 1/4 cup white wine
- 1 tbsp capers
- 4 cloves garlic (minced)
- 1/2 tsp chili flakes
- 2 tsp fresh thyme leaves
- 2tbsp EVOO
- 1/2 cup basil leaves (chiffonade)
- salt and pepper to taste
- Vegan parmesan
- 1/2 cup cashews
- 1/2 cup hemp seeds
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 -1/2 tsp salt
Add all ingredients to a food processor and pulse until coarse and resembling parmesan cheese. Store in sealed container in the refrigerator.
In a large pan, add EVOO and heat until the oil is very hot. Add onion and heat for 3-4 mins until soft, and then add garlic, capers, chili and thyme leaves. Stir and cook until fragrant (about 1 min). Add halved cherry tomatoes and white wine. Cook the tomatoes down and season with salt and pepper. Add chickpeas and heat throughout.
Cook pasta according to package and when it’s approximately 1 min from cooking, add broccolini and kale to pasta water for 1 min until wilted. Drain pasta and greens and add to tomato mixture. Add marinara sauce. Stir and season with salt and pepper. Top pasta with vegan parm and basil chiffonade. Voila. Dinner. Enjoy!