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Creamy Mushroom Pasta with Marinated Vegetables & Avocado

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Feature Recipe: Creamy mushroom pasta with marinated vegetables and avocado

A discussion about our new slow juicer

Creamy mushroom pasta with marinated vegetables and avocado

Last Tuesday I mentioned that I had been gifted the cookbook "A Girl Called Jack" by Jack Munroe.

I have enjoyed leafing through it and reading what she has to say about cost effective cooking as well as her insightful ideas about a few ways to make cooking and shopping healthy and cheap.

So far I have veganized and made the "soda bread" which tasted a bit salty to me ( too much bi-carb soda perhaps) though I will ask my taste tester ( Big G) when he returns from work tonight. I made him sandwiches out of the soda bread with a red lentil and carrot spread and veggies this morning for his day.

Jack mentioned that she buys the cheapest pasta which is, of course, white. In her mind if she eats healthy in most areas of her life then a few less than healthy options such as starchy pasta is not the end of the world. I tend to agree that balance is key and if you have children you will know that it is a go to dish for small mouths. Pasta is also an easy dish to make healthier with the sauce.

I am also a fan of pasta because it can be made very quickly and simply and can be gluten free or not. I find myself making simple tomato sauce pasta once a week and will often branch out to another "go to" creamy mushroom sauce.

This is one version of a pasta sauce using marinated vegetables, avocado, green peas which I always have on hand frozen, sauteed mushrooms and a creamy sauce. Marinated jars of veggies can be pricey but a little goes a long way. They can also give dishes a spark. I am a huge fan!

This whole dish takes 10 minutes start to finish making it a wonderful quick and tasty meal whenever you need one.

This delicious dish has been included in this weeks Virtual Vegan Linky Potluck. I encourage you to check the amazing recipes out at the link provided.

Creamy Mushroom Pasta with Marinated Vegetables and Avocado2014-07-17 18:24:24Serves 4Scrumptious, quick and easy pasta dish with the added spark of marinated vegetablesWrite a reviewSave RecipePrintPrep Time5 min Cook Time10 min Total Time15 min Prep Time5 min Cook Time10 min Total Time15 min Ingredients

  1. 1 cup of artichoke hearts
  2. 1/2 cup sundried tomatoes
  3. 1/2 cup green peas ( fresh or frozen)
  4. 1 diced onion
  5. 2 diced garlic cloves
  6. 3 TBS olive oil
  7. 1/2 an avocado diced
  8. 2 cups diced button mushrooms
  9. 1/2 tsp of salt
  10. 1/2 tsp pepper
  11. 2 TBS flour or corn starch ( for thickening)
  12. 1 tsp of tamari/Braggs/soy
  13. 3/4 cup of milk of your choice
  14. 1 tsp of dried dill
  15. pasta for 4

Instructions

  1. Prepare the pasta as per the specifications on the package
  2. While the pasta is doing it's thing sautee the onion and garlic in the olive oil on medium heat until the onion is juicy and fragrant
  3. Add the chopped mushrooms and sautee until they too are soft and fragrant about 5 minutes
  4. Sprinkle the flour over this mix until it thickens and binds the mushrooms together
  5. Slowly add the milk and keep stirring until it thickens into a sauce
  6. Add the dill, peas and tamari and stir in
  7. Add the marinated veggies at the last minute and give them a stir to combine
  8. Add salt and pepper
  9. Turn the burner off and get the pasta ready to serve
  10. Serve the sauce on top of the hot pasta and sprinkle the avocado on this ( combine if desired)

THE WONDERFUL WORLD OF FRESH JUICE

Capsicum, apple, orange, carrot juice

Regular readers to Vee's Easy Vegan will know that Big G and I recently purchased a top of the line juicer. We became fresh juice fans and very keen on juicing when we saw the movie "Fat, Sick and Nearly Dead" and more recently "Super Juice Me". While these movies, especially Super Juice Me, caused me some concerns the message of juicing and it's health benefits definitely had an impact on us in the VEV house. We have chosen to incorporate fresh juice into our diets most days.

Not all juicers are considered equal. Big G and I wanted to buy a really decent one after using a yard sale find ( which cost all of $2new) for quite some time. To us this juicer is an investment in our health and is something we plan on having and using for many years to come.

Now we live more remotely we cannot pop into the closest shopping district and purchase what we want. In order to find a juicer of superior quality I left the research up to my very capable partner who has way more patience for such things than I do. He is a knitter for goodness sakes and if that is not patience then I do not know what is!

G and I read consumer reviews ( not always reliable) and also asked around to our friends who have some knowledge in the area of juicers. In the end we went with a model recommended by a friend whose opinion we respect. We purchased a Hurom and are both very glad we did.

Kale, green apple, celery, cucumber juice

I have no stake in Hurom and have not been asked to say anything nice or otherwise about the juicer. You can read about this juicer here.

I will say it is easy to clean, quiet, does not need extra attachments for greens and juices amazingly. Juicing and cleaning are not a chore at all which I like!

Yes juicing can be expensive and a little exlusionary if you are on a budget.

If you want to make every fandangled fancy juice out there then all the fruit and veggies are going to be expensive.I usually look around for the produce on sale and buy bulk bags of oranges, apples and carrots and incorporate what is available to make our juice. Doing it this way keeps the cost down and offers every chance to drink juice especially in the winter when everyone around us is dealing with seasonal illnesses.

 

Every week when I go to take my weekly fridge photo I feel kind of appalled at how much stuff is in my fridge at the end of the week. I menu plan, I use things up and yet it still looks full. Sometimes I will buy ingredients for the purpose of conjuring up a recipe for the blog then do not get around to making the dish I had planned. Hello fennel bulb in this weeks fridge. Frequently I make mid week dishes such as dips and salads also to be found in this weeks fridge though not waste.

mouldy capsicum

Now we have our juicer everything can be used up if it is not mouldy. Since this is an endeavour about waste and eliminating it I am pleased to say that the only thing I have to declare as being unable to be used is this half a red capsicum. Scary.

My fridge July 18

I will not go through the shelf by shelf account however you can see by the photo that most of what is left this week is produce which will be juiced and used before the weekend is over.

When I have extra produce by Friday I also tend to buy less on my shopping day which then helps me menu plan. I like a vegan food challenge.

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Posted in Food Post Date 12/27/2016


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