Exploits of a Vegan Wannabe

Happy Meatless Monday. Summer is such an effortless time to enjoy a few meatless meals. Our markets are bountiful with inexpensive,  fresh vegetables that have been infused with the richness and flavor of a long awaited Summer.

Winter here is long, dark and never ending. I swear, you can taste the longing and exhalation of joy in the Summer sun ripened tomatoes and Squash. Local produce is so divine right now that all you have to do is bring it home and allow it to dazzle you.

Photo By: S. Duquet

This week we found the brightest and most beautiful kale and Summer Squash at our farmers market. Sandy paired it with a handful of additional seasonal favorites in a light, lemony sauce. As I was savoring every bite I tried to tap that feeling and taste into my brain so I could retrieve it when it was needed most on a frigid February night.  Summer is so perfectly perfect. Somehow this combination of seasonal veggies and pasta turned an ordinary pasta dish into an extraordinary dinner.

Taste of Summer Pasta Bowl

By: S. Boulton

Ingredients:

1 box of your favorite pasta, I used a spinach fettucine, prepared according to the instructions

2 C chopped squash (patty pan, yellow, whichever you have), chopped in 1-2 inch pieces

2 C chopped tomato (we used halved cherry tomatoes)

1 julienne sliced bell pepper (red, yellow or orange)

1 C peas

2 C chopped kale

1/2 C rough chopped fresh basil

2 Tbsp garlic powder

1 tsp dried oregano

1/2 tsp fresh ground black pepper (more to taste)

1 Tbsp liquid aminos

Lemony Sauce:

Juice of 4 small lemons

1/2– 3/4 C of white wine

1 Tbsp garlic powder

1 Tbsp nutritional yeast

1 Tbsp agave

Make it Happen:

Toss squash, tomato and bell pepper together with 1 Tbsp of garlic powder, oregano and black pepper.  Place in one layer on a foil lined large baking sheet and roast at 400 degrees F for about 30 minutes, stirring once half way through.     Meanwhile, cook the pasta so it finishes about the same time as the vegetables.   About 5 minutes before pasta and roasted veggies are done, saute kale and peas in pan sprayed lightly with oil.  Season with 1 Tbsp of garlic powder and liquid aminos.

Photo By: S. Duquet

Drain the pasta, return to pot and toss all veggies and fresh basil into pasta. Using the earlier saute pan, prepare the sauce.  Whisk lemon juice,  white wine, garlic powder, nutritional yeast and agave together and heat on medium for about 2 minutes.  Pour over veggies and pasta, toss all and serve. Serves 4.

Sprinkle some extra nutritional yeast and/or fresh ground pepper on pasta bowls for added seasonings if desired.

Have a delicious Meatless Monday or any day this week.

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