Creamy Mushroom & Spinach Pasta Skillet Recipe

This recipe was published on 7/20/2018

As you’ll see in the dinner recipe video below, this meal will only take about 30 minutes and its filling, simple and delicious.

Ingredients:

• 1 teaspoon coconut or olive oil

• 1 medium onion, chopped

• 12 oz mushrooms, chopped

• 1 large red bell pepper, chopped

• 2 garlic cloves, minced

• 1 teaspoon cumin

• 1 cup of vegetable broth

• (2) 15 oz cans of coconut milk

• 1 lb farfalle/bow-tie pasta (uncooked)

• 3 handfuls of fresh spinach

• Salt & pepper to taste

Instructions:

1. In a large skillet, sauté the onion for 5 minutes on medium heat.

2. Add mushrooms and cook for 5 minutes.

3. Mix in red bell pepper, garlic, cumin and vegetable broth.

4. Cook for 5 minutes, stirring occasionally.

5. Shake the cans of coconut milk, open and pour into the skillet along with the bow-tie pasta.

6. Bring to boil.

7. Reduce heat to medium.

8. Be sure to mix the pasta every 2-3 minutes to ensure that it doesn't stick together (should be ready in 20 minutes).

9. Mix in spinach and cook for about 1 minute.

10. Season to taste with salt & pepper.

Don't like mushrooms? I think more vegetables, black beans or plant-based sausage (from a brand like Field Roast) will work as a good replacement.

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Coconut Mushrooms & Mashed Potatoes Recipe

Here's a delicious lunch/dinner with inexpensive ingredients.

Never used canned coconut milk in a recipe?

You're in for a treat! 

There's no weird coconut flavor in this dish and it makes a nice light gravy to go with the potatoes.

Ingredients:

Coconut Mushrooms

• 1 tablespoon coconut or olive oil

• 1 large red bell pepper, chopped

• 3 shallots, finely chopped

• 4 garlic cloves, minced

• 5 cups of cremini mushrooms, chopped

• 15 oz can of coconut milk

• salt and pepper to taste

• 1/2 cup fresh cilantro, chopped

Mashed Potatoes

• 2 lbs. Yukon Gold potatoes, washed, peeled and cut lengthwise into quarters

• 1/2 cup unsweetened almond or soy milk (add more if necessary)

• 1/4 cup plant-based margarine (Earth Balance and Smart Balance are options)

• 1 teaspoon salt (2 teaspoons more salt for the cooking water)

• 1/2 teaspoon black pepper

Mushroom Instructions

1. Heat a large shallow pan on medium heat with oil.

2. Add bell pepper, shallots and garlic and sauté for about 3 mins.

3. Then add mushrooms, stirring frequently for 4 minutes.

4. Pour in coconut milk and bring it to a boil until liquid has reduced by half.

5. Remove from heat and season to taste with salt and pepper.

Mashed Potatoes Instructions

1. Place potatoes into a large saucepan.

2. Add cold water to the pan until the potatoes are covered by at least an inch.

3. Add 1/2 teaspoon of salt.

4. Bring the potatoes and water to boil.

5. Reduce the heat to low to maintain a simmer and cover.

6. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

7. When the potatoes are done, drain the water and place back into the pot.

8. Add milk, margarine, salt and pepper and mash with a potato masher.

9. Add more milk to smooth out the potatoes, if necessary.

10. Don't over mash the potatoes or they will end up gluey.

11. Adjust seasoning.

To serve: Scoop mashed potatoes into a bowl.

Top with about 1⁄2 cup of coconut mushrooms and cilantro.

Enjoy!

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Chickpea Salad Sandwich Recipe | Lunch in under 15 Mins

I used to love tuna sandwiches with mayo, diced eggs, onion, salt & black pepper.

Since starting this journey, chickpea sandwiches have been an amazing replacement.

If you need a really simple lunch this week, this sandwich with a fresh fruit and vegetable is perfect. My kids love it! It takes me about 10 minutes to put this meal together. Plus, it's delicious and filling.

Instead of using conventional mayonnaise (who contains eggs), you can use Vegenaise or Just Mayo (my new fave) to replace it. I also found a recipe on Fablunch if you prefer to make a homemade version of mayo. 

Because I'm random...

Remember this episode of Martin? The one when Ms. Geri threw his last meal on the floor in the bus station and declared....

Let me know what you think once you try the recipe

Chickpea salad sandwich

Prep Time: 10

Ingredients (6-8 Sandwiches)

• (2) 15 oz chickpeas, drained & rinsed

• 1/2 cup red onion, chopped

• 1 tablespoon relish (sweet or dill)

• 1 teaspoon Dijon mustard

• ½ cup vegan mayo (Vegenaise is a good brand)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• ¼ teaspoon paprika

• 8 Hamburger buns

Instructions:

1. Grind chickpeas in a food processor for a few seconds (you can also use a potato masher)

2. Transfer to a bowl and mix in all the remaining ingredients.

3. Serve on a bun with lettuce/fresh spinach and tomato.

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Lentil Soup w/ Sun-Dried Tomatoes & Spinach Recipe

I love a simple weeknight meal and soup usually falls into that category.

Ingredients:

• 1 tablespoon coconut or olive oil, to sauté onion & garlic

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 1 teaspoon dry basil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups of lentils, rinsed (optional: soak them in water for an hour)

• 8 cups of vegetable broth

• 3/4 cup sun-dried tomatoes in oil, chopped into bite-sized pieces

• About 3 cups of fresh spinach, washed

Instructions:

1. In a large stockpot, sauté the onion & garlic for about 6 minutes on medium heat.

2. Mix in dry basil, salt & pepper and cook for another minute.

3. Then add lentils & vegetable broth.

4. Bring to boil.

5. Reduce the heat, cover and cook for about 20-25 minutes (or until the lentils are soft)

6. During the last 5 minutes of cooking, mix in the sun-dried tomatoes, and spinach.

7. Add more salt and pepper to taste, if necessary.

8. Serve with rice or solo.

Enjoy!