Saucy Pasta and Greens

The other night we were feeling too lazy to do what we wanted with the braising greens, which involved something with quinoa and indian spices that I was cooking up in my head, so I went to the old fall back: pasta and greens.

The pasta is a "secret recipe" that isn't much of a secret. DR wanted mac'n'cheese, I wanted normal pasta, so I made a half and half sauce: half cheeze sauce, half regular red sauce. Mix them together and they are great! I used the mac'n'cheeze recipe from the new Vegetarian Times that is very easy and surprisingly good! It's also nut free, for any nut free people out there.
On the side, I made some mixed greens that we got in our CSA box (kale, bok choy, and ??? green). I cooked them with a little oil and balsamic vinegar. They were great! I love me some greens.

Raw Salad!

DR and I went in on a CSA box with our friends M and J. They wanted to do one, but the website for our farm said it was enough to feed a family of four, so they decided to find someone to split it with (on this note, we were looking at our box and wondering what this family was eating, since there was about enough produce for 3 meals in there!).

We decided to divide everything in half and so I went home with a half-head of leaf lettuce, ready to make a salad since lettuce doesn't fair well for too long in the fridge. I ripped and cleaned it up and put it in a 4 quart bowl with carrots, cucumber, mushrooms, sprouts, raw almonds, and probably some other things I can't remember! DR and I ate the whole thing with some dressings. The dressings weren't raw, but they were vegan-yummy!

Indian, again!

I've made it a mini mission of mine to photograph all the Indian recipes on vegweb. So far, things have been good!

Starting in the upper right corner, we have a zucchini and tomato curry. Yum! Next, corn usal. At least that is how I think it is spelt. Next is the winner for the night, mushroom curry. I could eat a gallon of this stuff! Finally is some Afghani-style curry with beans, spinach, and sweet potato. It was good, but spicy! I tossed it all on lime-cilantro rice. There isn't a recipe for that, I just made rice and put some lime juice on it and then mixed in the rest of the cilantro.

Save the Tuna!

The other night I made the Save the Tuna Pate out of Ani's Raw Food Kitchen. It was a carrot base mixed with a creamy dressing and other flavor bits. DR had to work this afternoon so I tossed a couple wraps together for us before she left. Here, I put some of the STT pate with some homegrown sprouts (so easy, why would anyone buy them?). It was a nice, filling lunch, but the flavor was missing that little something something I couldn't put my finger on. Oh well, there is always next time. It might be my general unimpressedness (yeah, I made that up!) with raw sunflower seed cremes.