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Autumn in my bowl ~ pumpkin and sage pasta

by Amanda
written by Amanda

 

Think pumpkin is only for pie? Well think again!
Savory pumpkin recipes are a fun way to keep the flavors of autumn around throughout the holiday season. Pumpkin is low calorie and full of Vitamin A, C and K as well as iron, potassium and magnesium so adding more to your diet is certainly a good thing.
I ususally use whole wheat pasta but my daughter picked out the orecchiette because it reminded her of little pumpkins. It really held the sauce well which made me happy.

Fresh sage is so beautiful and flavorful, combining it with the slightly sweet pumpkin makes for a gorgeous, earthy and tasty sauce. So shake up your regular pasta routine and try this pumpkin and sage sauce. One of the best things I have ever made! ( and my daughter agreed )

 

 

Ingredients:  4-6 servings

1 pound pasta
1 Tablespoon olive oil
1 small yellow onion – diced
3 cloves garlic – diced
1 15 ounce can organic pumpkin puree
2 cups plain almond milk
2 Tablespoons nutritional yeast  * optional
2 Tablespoons chopped fresh sage, plus more for garnish
salt and pepper

Method:

pasta  – prepare as directed on package.
sauce – heat olive oil over medium-low heat, add onions and cook until translucent or approximately 5 minutes. add garlic and heat another 2 minutes. stir in pumpkin, almond milk, sage and nutritional yeast, salt and pepper to taste.  heat over low heat for 5 minutes. serve over prepared pasta and garnish with additional fresh sage.

 

 

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italian inspiredmain dishpastareciperecipes

pea and walnut pesto linguine

by Amanda
written by Amanda

 

Pasta is always such a crowd pleaser, but you don’t have to stick with boring old tomato sauce. Traditional pesto is great and can be super expensive to make and this pea and walnut version has a great taste and is affordable enough for you to make it all the time.

While the peas make this slightly sweet, it retains the traditional taste of pesto with plenty of fresh basil and olive oil. What is your favorite kind of pesto?
Ingredients: 6-8 servings

1 pound whole wheat linguine
1/4 cup walnuts plus more for garnish
1 cup peas (defrosted if frozen, blanched if fresh)
2 Tablespoons olive oil
3 Tablespoons fresh basil
3 Tablespoons fresh parsley
salt and pepper to taste
Method:
biol a large pot of generously salted water and cook pasta according to package directions. in a food processor, finely grind walnuts then add peas, scraping the sides as needed. add the olive oil 1 tablespoon at a time and continue to blend until smooth. add basil and parsley and blend again, then salt and pepper to taste. place finished pesto in a large bowl and add drained pasta, toss until blended and top with walnuts and fresh basil. 
pea and walnut pesto linguine via sunny vegan
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italian inspiredkid friendlymain dishpastareciperecipes

pasta with creamy avocado and sun dried tomato sauce

by Amanda
written by Amanda

avocado pasta sauce, creamy and vegan with sun dried tomatoes

 

Avocados are always in our house. We use them for sandwiches, breakfast burritos, on cheese-less pizza, salads and of course my famous guacamole! But there is another thing we use them for that you may not have tried… yet. This is one seriously delicious and healthy comfort food dish that comes together beautifully in minutes.

Comfort food that’s healthy? Why not! The avocados make this so creamy and decadent, almost like an Alfredo sauce. I usually make this by the bowl for lunch, but telling you to trow all of this onto a bowl and stir isn’t much of a recipe, so I measured everything out for you. The red and green make this a great Holiday dish too, and it makes enough to feel a big group of friends and family.

*If you or your family aren’t used to whole wheat pasta yet, try the angle hair version or use half regular and half whole wheat pasta*

Ingredients:  serves 4-6

1- 13 ounce box of whole wheat pasta
2- avocados- ptted and peeled
1-2 cloves minced garlic
1 tablespoon fresh lemon juice
salt
pepper
1/4 cup vegan milk or pasta water
1/4 cup fresh basil, chopped
1/4 cup sun dried tomatoes packed in oil, drained and chopped

 

Method:

prepare pasta according to package directions. in a small bowl, combine avocado, garlic and lemon juice. mix together with a fork until smooth, add salt and pepper to taste. add pasta water or vegan milk and stir until thoroughly combined. add basil and sun dried tomatoes and gently stir to combine, toss with drained pasta and serve immediately.

 

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#HolidayAvocado Twitter Party
When: Friday, December 21
Time: 8 to 9 pm ET
Where: #HolidayAvocado
Hosts: @girlslunchout, @amazingavocado & @fondarestaurant
TweetGrid Link: http://bit.ly/WpY9Bz
RSVP: You must RSVP to win.
Tip: Your name is your @twitterhandle & your link is http://www.twitter.com/twitterhandle

Prize Information:
{5 Winners} Holiday prize packs including tshirts, special utensils to make avocado scooping easier & cookbook from Chef Roberto Santibañez .
{One Grand Prize} Holiday prize packs including tshirts, special utensils to make avocado scooping easier & cookbook from Chef Roberto Santibañez. PLUS, a $150 American Express Gift Card!!

Party Information
#HolidayAvocado Twitter Party
When: Friday, December 21
Time: 8 to 9 pm ET
Where: #HolidayAvocado

Hosts: @girlslunchout, @amazingavocado & @fondarestaurant
TweetGrid Link: http://bit.ly/WpY9Bz
RSVP: You must RSVP to win.

Eligibility

1. COMPLETION of the above requirements.
2. WINNERS participating in the Twitter party with #HolidayAvocado will be chosen at random.
3. RESIDENTS from the US are eligible only.

The Mexican Hass Avocado Importers Association (MHAIA) delivers high-quality Hass Avocados year-round and serves as a resource for all things avocado online and via social media.

Check out some of their links below:

 

Disclosure: I was compensated to promote the Amazing Avocado. All opinions are my own.

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diydrinkspastaprintablesrecipe

conscious cocoa mix

by Amanda
written by Amanda

 

 

free christmas printable gift for hostess or teacher, hot cocoa

 

Are you in full holiday scramble mode like I am?! I hate being stuck without a hostess gift or teacher gift ready to go and we decided to do it again this year, cute mugs filled with conscious hot cocoa mix.

What makes it conscious? Including fair trade organic cocoa and organic turbinado sugar. I think a lot of people don’t know where their sugar or cocoa come from, so I have thought if it for them. Now isn’t that a great and thoughtful gift?!
I have included the printable for you to use as you wish, share the joy of conscious food with your friends. I have purposely left the word “vegan” off of the printable, my goal is simply to get people to think about where their food comes from, not cram vegan ideals down their throat. That being said, if people think about where their food comes from, it may lead them to a different point of view and that is wonderful!!

To make the mix:

combine 1/3 cup cocoa, 1/4 cup sugar and dash of salt
*I simply poured each ingredient into a bag and tied it with a ribbon.

Directions:
combine mix with 1/3 cup water and stir over low heat until dissolved. add 3 cups milk and heat over medium heat until hot but not boiling. serves-4

I hope that this last minute tip, idea and printable will help you this week! Happy Holidays!!!

and HERE is your free printable.

free christmas printable for conscious hot cocoa

 

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kid friendlymain dishpastareciperecipessaladside dish

lemony couscous salad.

by Amanda
written by Amanda

Spring and summer mean plenty of couscous at our house. Why spring and summer? Because if you have children eating couscous in your house, you have one huge mess! So we decided a few years ago ( after cleaning up the mess on the floor, table, chairs, hair, etc) that we would only eat it outside. Hey, it works for us and also makes having couscous a special occasion.

vegan couscous tomato lemon spinach

 

This is the perfect filling entree salad or side dish. I like my spinach salads with a sweeter dressing and this one was sweet and tangy. Combined with the bite of the kalamata olives, it was SO good, a great blend of textures and flavors.

Ingredients:

couscous salad-
1 1/4 cup water or veg broth
1 cup couscous
5 ounces fresh spinach
1 pint grape tomatoes – halved
4 medium green onions – cut into 1/4 inch pieces
1/4 cup coarsely chopped kalamata olives

dressing-

1/4 cup olive oil
3 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons dijon mustard
1-2 tablespoons light agave
salt
pepper
Method:
bring water or vegetable broth to a boil, add couscous, cover and remove from heat. as couscous cools, blend all dressing ingredients in a blender or mix well with a whisk. divide spinach onto serving dishes and drizzle with one tablespoon dressing. combine chopped onion, olive, tomato and cooled couscous in a large bowl and add 1/4 cup of dressing. spoon over spinach and add additional dressing to taste.
serves 4
couscous recipe easy vegan lemon tomato spinach onion dressing healthy
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