Hello dear ones, I swear I'm still cooking and eating. Just not blogging. Sad really, because I have no excuse.
So here to appease you, a couple items of yumminess that we enjoyed last week:
Very-Veggie Pasta Salad
(This makes a HUGE bowl, we keep it in the fridge and munch on it for several days. The kids LOVE it and it's crunchy, cool and nutritious in hot weather when you just don't feel like eating anything!)
4 cups cooked pasta of your favorite shape
1 cup broccoli flowerlets, blanched briefly in boiling water
1/2 cup chopped tomatoes
1/2 cup frozen peas
1/2 cup garbanzos/chick peas
1 bunch green onions, sliced
1 small can sliced black olives
1/2 cup coarsely shredded carrot
3/4 cup (1/2 a package or so) baked, flavored tofu, cubed
1 cup chopped fresh (raw) spinach or arugula
Mix the above ingredients together.
(You can really use whatever veggies your family prefers here)
1/4 cup good olive oil or grapeseed oil
1/4 cup white wine vinegar
1 Tbsp. lemon juice
1/2 tsp. finely grated lemon zest
2 cloves pressed garlic
salt and pepper to taste
Whisk dressing ingredients together, pour over salad. Taste and adjust seasonings. Chill salad and enjoy.
2 c. rhubarb, diced
3 large apples, cut in bite sized pieces (peel if you feel the need, I don't)
1/2 c. sugar
1 tablespoon crystallized ginger, minced
1 tablespoon flour
For the crisp:
1/2 c. flour
1/2 c. brown sugar
4 tbs. vegan margarine, cold, cut into chunks
1 teaspoon ground ginger
1/2 c. oatmeal
Place rhubarb, apples, 1/2 cup sugar, crystallized ginger, and 2 tablespoons flour in a large bowl and toss well.
Combine “crisp” ingredients in a bowl and mix with a pastry blender or fork until crumbly.
Spread about 1/3 of the crisp mixture on the bottom of a greased baking dish.
Place the apple rhubarb mixture on top of the crisp mixture. And spread the rest of the crisp mixture on top of the apple rhubarb mixture. Bake at 350F for 30+ minutes, until fruit is tender and topping is browned.
Serve warm or cold.