Grilled Vegetable Pasta Salad

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Grilled Vegetable Pasta Salad

I tweaked this recipe to make it more keto and vegan friendly. Great summer dish!

GRILLED VEGETABLES

  • 1 zucchini
  • 1 yellow squash
  • 1 red bell pepper
  • 1/2 red onion
  • 1 pint grape tomatoes
  • 2 Tbsp olive oil
  • Pinch Sea Salt and Pepper

BALSAMIC VINAIGRETTE

  • 1/3 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1/2 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp sea salt
  • Freshly cracked pepper

SALAD

  • 1 lb chickpea pasta
  • 1/4 bunch Italian parsley

 

  1. Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut them into large slices or pieces (remove the seeds from the bell pepper. Slice the red onion into thick slices.
  2. Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
  3. Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven’s top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
  4. Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it’s no longer steaming).
  5. While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
  6. Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
  7. In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.

 

Adapted Recipe From: Budget Bytes

Summertime Grilled Veggie Marinades

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Summer 🌞
Beaches, picnics, vacations, swimming, baseball, sunshiny days, warm balmy nights and, grilling out doors!
Hubby and I are planning one of our firsts. Our first grill! As apartment dwellers we’ve seen a lot of restrictions on grills and just no grills allowed at most places. But where we are now we can have a grill, finally!
Veggies straight off an outdoor
grill is my favorite way to eat them other than raw. Can’t wait to use these on the grill outside instead of toaster oven, inside!!
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  • Eggplant with coconut oil, balsamic vinegar, rosemary, and garlic
  • Zucchini with grapeseed oil, lemon juice, and basil
  • Summer squash with avocado oil, lime juice, and mint
  • Green beans with equal parts sesame oil and grapeseed oil, Chinese black vinegar, ginger, and orange zest
  • Corn on the cob with avocado oil, lime juice, and chile pepper
  • Sweet bell peppers/zucchini with avocado oil, balsamic vinegar, minced onion, fresh basil, minced garlic, sea salt, pepper
  • Eggplant/pattypan squash with avocado oil, lemon juice, red wine vinegar, garlic clove/grated, sea salt, red chili flakes, fresh mint minced, fresh oregano minced
  • Sweet bell
  • ll peppers with grapeseed oil, vinegar, Italian seasoning, sea salt, pepper
  • Summer squash/carrots/asparagus with pomegranate balsamic vinegar, honey, sea salt, pepper, coconut oil, chopped fresh sage, chopped parsley

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Oatmeal Chia Breakfast Protein Puddings

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Oatmeal Chia Breakfast Protein Pudding (Cinnamon)
1/4 C. oats (not steel-cut)
1 Tbsp. chia seeds
1 scoop Arbonne Vanilla Protein Powder (or your favorite protein of choice)
2/3 C. Almond or Coconut milk
1 tsp. cinnamon


Pour ingredients into an 8-ounce jar and seal the lid. Shake vigorously, until ingredients are well-combined. Store in refrigerator overnight to chill

 

 

 

 

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Oatmeal Chia Breakfast Protein Pudding (Chocolate Peanut Butter)
1/4 C. oats (not steel-cut)
1 Tbsp. chia seeds
1 scoop Arbonne Chocolate Protein Powder
2/3 C. almond, cashew or coconut milk
2 tsp. powdered peanut butter


Pour ingredients into an 8-ounce jar and seal the lid. Shake vigorously, until ingredients are well-combined. Store in refrigerator overnight to chill

Pledge To Go Veg! Veg Week 2017!

veg week

Join me and pledge to go veg for a week (at least)!

For more info and to sign up (it’s free), just Pledge To Go Veg!

From Esther’s Kitchen – Esther’s Cheezeburger Tortilla Pizza

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Esther’s Cheezeburger Tortilla Pizza
Cuisine: Esther approved, GF option if using GF tortillas
Prep Time: 15-20 minutes
Bake Time: 15 minutes
Serves: 4 -8″ pizzas
Author: Chef Linda
Ingredients
8 (8″) flour tortillas, forked to remove air pockets
Blush Sauce Ingredients
1 (14.5 oz) can organic diced tomatoes
1 Tablespoon ketchup
2 Tablespoons egg-free mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon pink himalayan salt
1/4 teaspoon fresh ground black pepper
Topping Ingredients
1-(13.7 oz) package gardein-the ultimate beefless ground, defrosted and divided into 1 cup portions for each pizza
1-1/2 cups Daiya mozzarella style shreds
1-1/2 cups Daiya cheddar style shreds
(4) 1/4″ red onion slices, divided
(4) 1/4 cups diced pickles, divided
1 cup cherry tomatoes, sliced, divided
2 cups chopped lettuce, divided

Preheat the oven to 425F. Spray 4 pizza pans with cooking spray. Set aside.
1. Lay the 8 tortillas on your workspace. Use a fork and pierce random areas onto each tortilla. This will prevent the tortillas from expanding during baking. Lay one tortilla on each pizza pan.
2. In a small mixing bowl, combine the Daiya mozzarella and cheddar style shreds. Spread 1/4 cup Daiya cheese mixture onto each tortilla. Place the other tortillas on top of each cheese covered tortilla. Bake in the oven for 5 minutes. Remove from the oven.
2. Add the sauce ingredients to a small bowl. Stir until combined. Spread 1/2 cup sauce onto each pizza leaving about 1/4″ of sauce from the tortilla edge. Spread 1/2 cup Daiya cheese onto the sauce.
3. Place the beefless ground, red onion and tomatoes on the cheese layer.
4. Bake the pizzas for 10-12 minutes at 425F.
5. Remove the pizzas from the oven. Place the pickles and lettuce on the pizzas. Slice and serve. Add additional salt and pepper to taste

For more amazing recipes check out Esther’s Kitchen on Facebook

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To find out more about the adorable Esther herself, check out her Facebook Page or her Website. I think you will fall in love with her, her kitty and pup siblings & her Dad’s like I did! If you want to join a great cause you can always join Esther’s Army! You can also find out more about Happily Ever Esther and see what the cause is all about!

 

Some of the world’s best vegetarian and vegan cities

Lucky Leek, Berlin If you are vegan or vegetarian, it’s easier than ever find places to eat when you travel. One of the restaurants on my list even won best new restaurant in Canada,……

continue reading   …..Some of the world’s best vegetarian and vegan cities

Spiced Vegan Seed Brittle

Spiced Vegan Seed Brittle

INGREDIENTS

1 cup natural cane sugar
½ cup brown rice syrup
¼ cup water
½ cup hulled pumpkin seeds
½ cup shelled sunflower seeds
⅛ tsp flakey sea salt, plus extra to finish
2 tbsp dairy free butter
½ tsp cinnamon
¼ tsp cayenne pepper
¼ tsp ground nutmeg
1 ½ tsp vanilla extract
1 tsp baking soda

Supplies: 
1 candy thermometer
1 wooden spoon
Baking sheet with parchment or baking mat
Medium Saucepan

DIRECTIONS

Line a baking sheet with a silicone baking mat or parchment paper and place in a 200 degree oven to keep warm.

On your stovetop, toast the pumpkin and sunflower seeds in a saucepan until fragrant, shaking the pan so they are evenly roasted. Remove from heat and toss with salt, cinnamon, cayenne pepper, and nutmeg. In another small bowl, mix the vanilla extract with the baking soda. Set both aside.

After wiping out the saucepan with a damp cloth, add cane sugar, brown rice syrup, and water, bringing to a boil. Submerge the end of your candy thermometer in the sugar mix to monitor the temperature. As it bubbles, the water will cook off and the sugars will begin to caramelize. The brown rice syrup helps to keep the sugars from recrystallizing into lumps as it heats.

Keep an eye on the temperature. When the sugar mixture reaches 240 degrees F, or after about 15–20 minutes, it’s time to add your spiced seeds and dairy-free butter. The sugar should be golden brown. Mix with a wooden spoon until incorporated.

For the final step, remove your warmed baking sheet from the oven and place near the stove. Convince small children, pets, and curious kitchen observers to clear the area.

As the temperature of the sugar hits 300 degrees F (or darkens just a bit more if you’re without a candy thermometer), pour in the vanilla/baking soda solution and stir. The sugar will foam and bubble as the baking soda reaction releases carbon dioxide. These tiny bubbles keep the brittle from becoming teeth-achingly hard. Immediately remove saucepan from the heat and pour the seed brittle mix onto your lined baking sheet.

If you’re impatient, like me, you can use a greased spoon to level the mixture; although it will self-level as it comes to room temperature. Sprinkle with a pinch more sea salt if you’re diggin’ the salty sweet, and after about 10 minutes, you can cut the brittle into little pieces. If you want rustic shards, wait a bit longer and crack with your hands.

If stored properly at room temperature and away from moisture, the brittle will keep for about three weeks…although once the word gets out that there’s brittle in the kitchen I would be surprised if it makes it three days. Give as gifts or keep all for yourself. Sometimes it’s OK to be a little scrooge-y when it comes to caramel covered spicy seeds.

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