sundried tomato pasta salad with asparagus and portobello mushrooms ~vegan, gluten free~

Here is a simple and healthy quick meal for a hectic week!  

Sundried Tomato Pasta Salad with Asparagus and Mushrooms ~vegan~ Quick and simple pasta salad!

Last week we took a stay-cation of sorts.  I don’t think you can actually classify it as a relaxing stay-cation, but it sure was exciting!  Our house is being built!!!  We are building a modular home through Dreamline Homes and it was delivered and snapped into place last week!  Something about watching your dream home swing in the air sends your stress level through the roof!  The speedy process of modular home building left us with our heads spinning and we needed to take a break from it all, hence the slacking in blog posts!

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We’ve been running around making decisions on countertops, lighting, doors, etc…. Needless to say, not much time has been spent cooking!  Meals these days are more like hummus and crackers, trail mix, fruit and avocado sandwiches.  The occasional mega chocolate chunk cookie and sugar laden iced coffee may have been thrown in the mix as well…whoopsies!

This pasta salad was one of the quick meals whipped together in our hectic week!  It didn’t turn out half bad!  I have to say, I was mighty pleased with it!

Sundried Tomato Pasta Salad with Asparagus and Mushrooms ~vegan~ Quick and simple pasta salad!

I love the combination of sundried tomatoes, asparagus and portobello mushrooms!  It makes for a satisfying summer meal served warm or cold!  The crushed red pepper flakes lends a little heat and fresh basil brightens the dish!  I added the red pepper flakes after I scooped out a bowl for Noah, he’s not one for spice!

sundried tomato pasta salad with asparagus and portobello mushrooms ~vegan~
 
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Serves: 4
Ingredients
  • 8 ounces pasta of your choice (i used gluten free rotini)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2½ cups portobello mushrooms, chopped
  • 1 cup asparagus, chopped
  • ¾ cup sundried tomatoes jarred in oil, drained and sliced
  • sea salt and pepper to taste
  • ¼ cup fresh basil, chopped
  • ½ teaspoon crushed red pepper flakes
Instructions
  1. Cook pasta according to package.
  2. Meanwhile, add olive oil to a large skillet over medium high heat. Add garlic and sauté until fragrant. Add chopped mushrooms and asparagus and sauté until mushrooms are softened and asparagus is tender crisp. (You may need to add a few drops of water) Stir in sundried tomatoes. Add cooked pasta and season with sea salt and pepper. Top with fresh basil and crushed red pepper flakes. Enjoy warm or cold!
Nutrition Information
Serving size: 1 Calories: 348 Fat: 12 Carbohydrates: 52 Fiber: 8 Protein: 11

Sundried Tomato Pasta Salad with Asparagus and Mushrooms ~vegan~ Quick and simple pasta salad!

If using sundried tomatoes that are not packed in oil, soak in warm water to plump before adding to the pasta.  For a gluten-free version, use a gluten-free pasta of your choice.

Sundried Tomato Pasta Salad with Asparagus and Mushrooms ~vegan~ Quick and simple pasta salad!

Hmmmm…

Makes you wonder, Portobello vs Portabella???

What’s your vote?

I’m sticking with portobello since it reminds me of that song Portobello Road in one of my favorite movies Bedknobs and Broomsticks.  Remember that one with Angela Lansbury?  I know, a bit off subject, but who doesn’t love Angela Lansbury?!?!  Murder She Wrote, come on!!!

kale and asparagus pineapple fried rice with maple glazed tofu

This recipe was thrown together on a whim, but I have to admit it came out quite nice!  Sometimes the best recipes are the ones that require no thought!

 I love fried rice, but don’t love all the oil and starchy white rice.  I’m calling this “fried rice,” but it’s more of a veggie stir fry with a hint of brown rice as the vegetables and tofu make up the bulk of the meal.  For dinner, it’s best to keep grains and starches to a minimum as you won’t be burning off the extra energy late in the evening.

kale & asparagus pineapple fried rice with maple glazed tofu ~vegan, gluten free~

Kale & Asparagus Pineapple Fried Rice with Maple Glazed Tofu

(makes 4 servings)

1 bunch of asparagus, trimmed and cut into inch pieces

1 bunch kale, de-stemmed and roughly chopped

1 large carrot, shredded

5 cloves garlic, minced

1 tablespoon coconut oil

1.5 – 2 cups cooked brown rice

1 cup pineapple, cut into chunks

3 scallions, chopped

For the sauce:

1/4 cup orange juice

1/4 cup toasted sesame seed oil

1/4 cup bragg’s amino acids or tamari

(you can use soy sauce however, then the recipe will no longer be gluten free)

For the tofu:

1 block extra-firm tofu (non-GMO/organic), drained and cubed

1 teaspoon coconut oil

1 tablespoon pure maple syrup

kale & asparagus pineapple fried rice with maple glazed tofu ~vegan, gluten free~

-Whisk together sauce ingredients and set aside.

-In a large skillet or stir fry pan, heat coconut oil over medium heat, add minced garlic and cook 2-3 minutes or until fragrant.

-Add asparagus, kale and shredded carrot.  Cook over medium heat until asparagus are tender, stirring occasionally.

-Add cooked brown rice to the asparagus/kale mixture, add sauce and cook until rice is heated through, remove from heat.

-Meanwhile, in a medium skillet, heat coconut oil over medium heat and add tofu.  Drizzle with maple syrup and cook on each side until lightly golden, about 5 minutes.

 -In a large bowl, combine rice and vegetables, pineapple and tofu.

-Top with chopped scallion and enjoy!

Blogger friends or computer savvy people…I need your help!  I am trying to figure out how to switch from www.wordpress.com to www.wordpress.org and it’s causing a huge headache!!!  Any advice or does anyone know of someone who could help me?  Thanks :)

www.beginwithinnutrition.com

lemony quinoa salad with asparagus, peas and fresh mint

Even though summer is coming to an end, it’s still hot and humid out there!  I’m sitting here writing with the windows open and the fan on, dreaming of crisp fall nights, warm soups and hot cocoa!  I don’t know about you, but it was a long and busy summer for my family…bring on the fall!

For now, here is a light and refreshing quinoa recipe perfect for dinner on a warm night.

lemony quinoa salad with asparagus, peas and fresh mint ~vegan, gluten free~

Lemony Quinoa Salad with Asparagus, Peas and Fresh Mint

2 cups cooked quinoa, cooled

1 bunch asparagus, trimmed and cut into bite-sized pieces

1 cup frozen peas, thawed

1/4 cup olive oil

juice of 1 lemon

1 tablespoon lemon zest

6-10 fresh mint leaves, chopped

sea salt and pepper to taste

-Steam asparagus until tender crisp and cool.

-In a large bowl mix together cooked quinoa,  asparagus and peas.

-Whisk together olive oil, lemon juice and lemon zest.  Pour over quinoa mixture and stir well until combined.

-Add salt and pepper to taste.

-Garnish with fresh mint and enjoy!

www.beginwithinnutrition.com