Dill Pickle Pasta Salad

If you know me, you know I love pickles. I saw this recipe and had to make it vegan and WFPBNO. Ya'll this is so good. I made it on Friday and didn't dig in until Saturday, leftovers on Sunday and Monday were awesome.  It does need to sit in the frig so the pasta can soak up some of the dressing. This is definitely a make-again dish.

Salad Ingredients:

• 1/2 pound dry large shell pasta
• 3/4 cup chopped pickles (I used the pics in the dressing recipe instead of ones shown below)
• 2/3 cup Daiya shreds, next time I won't use and cheese product
• 1/2 sweet onion, diced
• 1 tablespoon dried dill
• 1/2 cup pickle juice (I used the juice from hamburger dills - not what is in the pic)

Dressing:

• 1 cup vegan Just Mayo
• 1/8 teaspoon cayenne pepper
• 4 tablespoons pickle juice
• salt and pepper to taste

Cook pasta according to package directions. Drain, run under cold water and drain well. Add to a large bowl with the pickle juice. Set aside.

In a small/medium sized bowl add all the ingredients except for the pickle juice. After pasta has soaked for 5-10 minutes in the pickle juice drain the juice and add 4 tablespoons to this dressing.

Mix all dressing ingredients together (don't forget to add the pickle juice you drained from the pasta.)

Add the remainder of the salad ingredients (pickles through dill) to the shells.

Toss all the ingredients in the bowl well.

Add the dressing and give it a gentle but thorough mix.

Move to smaller container and let sit in frig at least 1 hour. I let it go to the next day.

Plate and serve alongside anything that a pasta salad would make an good side dish.

Enjoy!!!!

Stir-Fried Noodles with Veggies

This is based on a Forks Over Knives recipe I saw online. I didn't have all the ingredients so I mixed and matched and it it my way. I loved the sauce, it had a delicious flavor and would be good in any stir-fry you make. Use what you have in your pantry and frig. This will go into our regular rotation.

Sauce:

• 1/3 cup less sodium soy sauce
• 1/3 cup water
• 1/4 cup Silan (date paste)
• 2 teaspoons grated fresh ginger
• 3 cloves garlic, minced
• 2 teaspoons cornstarch

Stir-Fry:

• 1 8-ounce bag wide lo mein noodles
• 1/2 sweet onion, thinly sliced
• 1 bag broccoli, carrots, sugar snap peas & water chestnuts (slightly thawed)

Start water for cooking pasta. Then make the sauce. Combine all sauce ingredients in a small saucepan. Whisk occasionally while heating over medium heat, until thick. It took about 5 minutes. Set aside.

Cook noodles according to package directions. Rinse with cold water so they don't stick together. Set aside.

Toss a couple tablespoons water in a non-stick skillet. Cook onions a few minutes until they become limp, adding more water 1 tablespoon at a time as needed. Add the bag of veggies and give it a good stir. Cover and cook until everything is hot.

Add the pasta and sauce. Stir well, cooking about a minute or two until everything is hot.

Sprinkle on some black pepper, sesame seeds would have been good on this.

Enjoy!

Kung Pao Cauliflower

This may not be a very pretty dish, but it is delicious!!! This sauce is spot on. I made the sauce earlier in the day in a mason jar and just let it sit on the counter til time for dinner. Get  your rice cooking before you start the vegetables.

Kung Pao Sauce:

• 1/2 cup water
• 1/2 cup Bragg;s liquid aminos or reduced sodium soy-sauce
• 2 teaspoons apple cider vinegar (I use Bragg's with the mother)
• 2 tablespoons sugar
• 2 teaspoons crushed red pepper
• 4 teaspoons cornstarch

Vegetables:

• 6 cloves garlic, mined
• 1 large sweet onion, julienne
• 1 large red bell pepper, julienne
• 1/2 large head cauliflower (about 3 cups florets)
• Garnish: black sesame seeds and scallions, sliced

Cook cauliflower in a large skillet on medium-high heat with a little water until starting to brown. About 5 minutes.

Add onion, garlic and bell pepper and saute about 3-4 minutes, until onions start to become transparent.

Add the sauce and cook until sauce thickens, about 5 minutes or so, stirring occasionally. Remove from heat.

We used a mix of rices but use whatever your favorite is.

Serve over rice with a sprinkle of black sesame seeds and sliced scallions.

Enjoy!

Italian Pasta

Oh my gosh this was delicious. This was a quick, filling meal and the leftovers reheated very well. I originally served this with our cheese sauce but the next day I had made a vegan Ranch and poured some of that over the pasta. DANG!! You have to try this. As usual if you don't like or  have an ingredient sub for something you do.

• 1 box pasta, cooked according to package directions
• 1 bunch asparagus, cut into 1-1/2 inch pieces
• 1 red bell pepper, cut into slices and cut in half
• 3 cloves garlic, minced
• 1/4 cup basil, sliced thin
• 1/4 cup sliced kalamata olives
• 1 cup grape tomatoes, halved
• 1/4 cup sunflower seeds, unsalted
• 1/2 teaspoon crushed cayenne pepper
• 3 tablespoons nutritional yeast

Get your pasta going while you cook everything else, during the last 3 minutes add the asparagus. When done drain it all and set aside.

Saute garlic and red bell pepper in water for 5 minutes. Remove from pan and set aside.

Saute tomatoes and basil in water for 4-5 minutes.

To skillet add the remaining ingredients, except nutritional yeast.  Toss well. Allow everything to become hot again. Then add yeast and stir well.

Add vegan cheese sauce (that has already been reheated) to the top before serving.

Enjoy!