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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Author:
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!!!

rice and bean casserole ~gluten free~

Every summer my sister and her family spend the summer at home with us on the cape.  I live for these moments shared with them!  Days are spent on the beach, at the ponds, hanging out together, laughing, cooking and eating.  Cooking a lot…did I mention she has 3 teenage sons???  They are my guinea pigs for recipes and this recipe got the thumbs up!

Beans and Rice Casserole ~vegan, gluten free~ A healthy family meal that is easy on the budget!

It’s super simple to make, feeds many mouths and is easy on the budget!  Beans and brown rice make a perfect protein, so this is a complete meal on it’s own or you can serve it as a side dish.  Left over grilled corn and spinach from the garden were thrown in the mix, but you can chop up any vegetables you have!  Shredded carrots, zucchini, summer squash, peppers or kale would all taste great as well!  The casserole shown in the photos was made with organic shredded cheddar cheese.  Simply substitute with daiya cheese for a vegan version.

Beans and Rice Casserole ~vegan, gluten free~ A healthy family meal that is easy on the budget!

The original recipe is from Eat, Live, Run.  The instructions say to add all ingredients to a casserole dish, cover and bake.  Simple enough, right?  I sautéed the onions, garlic, tomato sauce and spices for a few minutes to create a more savory flavor.  This added step is completely optional!  If you’re pinched for time don’t bother, it will still taste great!

Beans and Rice Casserole ~vegan, gluten free~ A healthy family meal that is easy on the budget!

rice and bean casserole ~vegan, gluten free~
 
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adapted from Eat, Live, Run
Author:
Serves: 6
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 small white onion, finely chopped
  • 3 cloves garlic, minced
  • 1 15 ounce can organic tomato sauce
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • sea salt and pepper to taste
  • 1.5 cups uncooked brown rice
  • 3 cups vegetables broth
  • 1 15 ounce can small red kidney beans (black beans or chickpeas would work too!)
  • 2-3 large handfuls of baby spinach leaves, shredded
  • 3 ears grilled corn, kernels removed or 2 cups frozen corn
  • ½ cup shredded daiya cheese or organic shredded cheese
  • fresh cilantro for garnish
Instructions
  1. Preheat oven to 350 degrees. Lightly oil or spray a 9x13 cooking dish and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent and golden. Add garlic and sauté until fragrant. Add tomato sauce, cumin, chili powder, sea salt and pepper. Lower heat and simmer for 10 minutes.
  3. In a large bowl add uncooked brown rice, tomato mixture, broth, kidney beans, shredded spinach and mix until combined. Transfer to cooking dish, top with corn kernels and shredded cheese. Cover with tin foil and bake for 1.5-2 hours. Casserole is done when rice is tender.
  4. Top with fresh cilantro, serve warm and enjoy!

Helpful Hint:  Planning this week’s meals?  Cook a batch of brown rice to have ready ahead of time.  Mix together all the ingredients (decrease the amount of broth used to 1/2 cup!) and bake until warm, around 30 minutes.  This can even be a freezer friendly recipe when using cooked rice, freeze, thaw and bake!  Perfect for those mid-week nights when you get home late and don’t feel like cooking!

healthy family meals, rice and bean casserole, vegan, gluten free, kid friendly, simple, perfect protein, cheap meal, budget friendly meal, beans and rice

rosemary cauliflower flatbread ~vegan/gluten free~

We had a green kind of day…

Green smoothies for breakfast, Noah said “green” for the first time :) and this deliciousness for lunch…

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

Rosemary cauliflower flatbread topped with edamame hummus and…

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

avocados…

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

If you’re looking for a low-carb, gluten-free, vegan flatbread recipe…this is for you!  Not quite like traditional flatbread, but equally yummy in its own right!  Crisp on the outside, doughy in the middle and completely kid friendly!  Almost a whole head of cauliflower is used as the base of this recipe making it a great way to sneak in veggies!

Topping options are limitless…

pesto and arugula

white bean spread and sun-dried tomatoes

tomato sauce and roasted veggies

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

Rosemary Cauliflower Flatbread

1 head of cauliflower (3 cups of cauliflower “rice”)

3/4 cups oat flour, coconut flour, almond flour or flour of your choice

(Note: if using coconut flour, add more flax eggs and/or olive oil because coconut flour absorbs a ton of liquid!  I like using oat flour and made make own by pulsing old-fashioned oats in a food processor until a light flour was formed)

3 flax “eggs” (3 tablespoons flax seed meal + 9 tablespoons water)

2 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon rosemary or herb of your choice such as dried basil, oregano or thyme

Cauliflower "rice"

Cauliflower “rice”

-Preheat oven to 400 degrees and line a baking sheet with parchment paper.

-Mix together flax seed meal and water in a small bowl, set aside.

-Make “cauliflower rice” by adding cauliflower florets to a food processor and pulsing until rice-like.

(depending on the size of your food processor you may need to do this step in small batches.)

-In a large bowl, mix together 3 packed cups of cauliflower rice, flax “eggs,” oat flour, salt, olive oil and rosemary.

-Place dough on parchment paper and use hands to flatten to 1/2 inch thick.

-Place in oven and cook for 40-45 minutes or until golden and crispy.

Note:  Cooking time will vary depending on thickness of flatbread, keep an eye on it so it doesn’t burn!

-Remove from oven, add toppings of your choice and enjoy!

(if adding toppings that should be served warm, return to oven for 5-7 minutes or until warmed through)

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

Helpful Hint:  If you have left-over cauliflower “rice,” save and use in place of rice for another meal.  Simply steam in a few inches of water until tender and serve warm.  A great low-carb, grain-free alternative to rice!