It might feel like spring in the PNW this week but winter isn't over yet! Although I could eat pumpkin pasta sauces all year long..... Pumpkin and Onion Pasta Ingredients: 16 ounces small pasta shapes 2 Tbsp olive oil 1 large sweet onion, diced 4 garlic cloves, minced 15 ounce can pumpkin puree 1 cup… Continue reading Pumpkin and Onion Pasta
Category: Dinner
Creative Salads
The concept of salads that are greens, dressing, and maybe a sliver of cucumber, a few grated pieces of carrot, and a couple of stale croutons is pretty depressing. Salad can be so much more and doesn't even have to be greens 😉 Some of my favorite salad recipes from over the years..... Thai Style… Continue reading Creative Salads
Mushroom and Sun Dried Tomato Steel Cut Oat Risottto
While this recipe from OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain called for traditional steel-cut oats, you can make it with the fast cooking version. I adapted Kathy's recipe and added in a bit more vegetables, as I prefer a heavier focus on them. This is an excellent base recipe, that… Continue reading Mushroom and Sun Dried Tomato Steel Cut Oat Risottto
Savory Dinners: Oats-bury Steaks
I adapted this recipe out of OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain, from page 123. It called for red kidney beans, which my tummy just doesn't like (it is one of the legumes that give me stomach aches!) I have found you can sub in quite easily though. Pair… Continue reading Savory Dinners: Oats-bury Steaks