Roasted Potato, Tofu & Asparagus with Creamy Thyme Lemon Sauce

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If I were Jamie Oliver this would be on a cutting board. But I’m not, which also leads to why my rice was mushy, because Jamie told me that the rule of thumb was thirds, 1 part rice, 2 parts water. Why didn’t I stop myself on this dumb idea and realize that the ‘one finger’ rule has always worked for me and that instead I don’t need Jamie Oliver to tell me how to make rice. I don’t mean to knock Jamie too much here, I do love the little lisp-talking, (annoyingly) unorganized, cutting-board-loving, back-to-basics chef. Continue reading

One Simple Sauce Two Fabulous Ways

PASTA

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I just got back into working out after the pregnancy and today was practically my first run in a year! I am so incredibly proud of myself for having done 10 km, so I have been on a bit of runner’s high all day, except the hour and half I crashed on the couch for a schnooze. To fuel my new cardio crazy body I needed some serious carbs and what better than a bowl of pasta, when in Rome do as the Romans, literally (however on a slightly smaller scale and 3 hours more north). Continue reading

Pasta Night: Avocado & Pistachio Sauce with Fresh Tomatoes & A Fresh Summer Salad with Warm Sesame Infused Asparagus, Orange Slices and Sweet Onion

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Yes, I realize that this is the second post today with avocados and that I may be going a little overboard with the avocado bonanaza in ‘casa Sirotti’ as of late. I have a confession to make . . . I even had it for breakfast, lunch AND dinner today! I know, avocados are good for you, right, but just as it goes with anything, too much of a good thing can turn sour real quick. .  so watch for the pucker face :). So despite my own nutritional transgressions, this recipe is good and healthy – it’s raw, chalked full of nutrition and just plain ol’ pasta inducing carb coma good. The pasta sauce is a creamy blend of avocado, sun-dried tomates, pistachios, nutritional yeast (optional) and garlic.

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A New Healthy Twist on an Old Classic: Mac ‘n Cheese Take 2

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This recipe really just happened by pure chance this weekend. We got home from taking grandma out for the morning and needed to make lunch, and of course we wanted something fast and simple. I had a look around and in the fridge for what we had and, on a whim, I thought ok sweet potatoes, good, asparagus, good. . . and finally pasta, good too, so that was the combination! We had just bought some orzo pasta with grammy this morning so that was settled, now for the sauce: a rich, creamy and spicy sauce made with sweet potatoes and to complete it some crunch was needed, and that was covered with my asparagus! Lunch could be ready in 10, I was ready to roll! Continue reading

Sweet Potato & Asparagus Quiche

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I’ve been craving this quiche that a friend had made for my Christmas party this past year. It was full of veggies and it this had a wonderfully flaky homemade crust. . . but, and there is a but here, there were eggs in it 😦 , and we know that eggs are a no-go. So ‘if there was a problem (eggs!) yo I’ll solve, check out this eggless quiche as the cashew resolve it’! Corny I know but I had to do it!! Right, back to the recipe, I had to veganize it and make it  healthier than its original vegetarian version. I’ve played around with vegan quiches before – tofu base, bean base, etc, but none were really able to hit that sweet spot. . . until I was struck with the great idea of tofu AND cashews! And the cashews did the trick, they really deliver as promised, making it  creamy and silky. The tofu adds in some extra protein and also helps balance the heartiness of the cashews, making it a little lighter. Now to the veggies: sweet potato and asparagus. I know the combination might not sound convincing but trust me, and the 6 other people that ate it and loved it, the sweetness of the potato and the crunchiness of the asparagus are a match made in heaven!  But there is one ‘but’ on my end of the healthy deal – I didn’t go all out like my friend and make the crust myself, and I can explain, really, I honestly just don’t have time with a hungry 1 1/2 year old and a husband-boy to feed, so I opted for a store bought crust. Regardless of wether you decide to make the crust or just buy, I assure you that this will be a hit! In fact, my son loved this so much he was licking his fingers, my husband ate almost half of it while my friend nearly polished it off, and meanwhile my in-laws still don’t believe me that there are not eggs in it! So I guess I can say without a doubt that this was a home run in my house and that it will for sure be a repeat in this house! I hope it becomes one in your house too!

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