A Weeknight Dinner Narrative

What’s a lady to do when she’s had a long day at work, went to the gym, husband’s working late and it’s 6:30 before she even starts thinking about dinner?

Before she even solidifies her game plan, she puts on a pot of whole wheat rotini.  She hasn’t had pasta in a while, and it’ll come together quickly.

She assesses that her pantry and refrigerator and the first things that pop out to her are: a bag of carrots, a bunch of kale that won’t be good much longer, an avocado, 1 orange pepper and 1/2 a yellow pepper, some broccoli sprouts, some garlic.

She grabs the biggest wok she can find, adds a glug of olive oil, puts it on medium heat, and sets out to chop the carrot, mince the garlic, tear the kale, dice the pepper and avocado.

She adds the carrot to the sizzling wok first, followed by garlic.  Then comes to the kale, left for a few minutes to wilt, then the peppers.  She leaves this to do its thing quickly while she drains the pasta.

Back to the wok.  Now everything is nice and bright, hot and crisp-tender, it gets doused in a squirt of lemon juice, a big pinch of dried basil, generous pinches of salt and black pepper, and LOTS of nutritional yeast.  Mmm, cheesy, cheesy nutritonal yeast.

The pasta gets added back in.  Everything gets tossed together.  Then plated.  Then topped with the sprouts and avocado.  And some hemp seeds for some protein.

And some hot sauce, of course.

– Crystal

Roasted Vegetable Pasta

I’ve been trying to cook from my pantry these last couple weeks, so there has definitely been some pasta dishes.

This was a simple dish with roasted vegetables (portabello mushrooms, yellow peppers, cherry tomatoes) with creamy white beans, tossed with some nice olive oil, white wine vinegar, a bit of an Italian seasoning blend, “nooch” and sea salt and fresh pepper, all with pasta shells.  Simple, sort of Tuscan inspired.  Nice in the summer to roast some veggies on a pan in the oven and walk away from the kitchen for a while since it’s so hot!

Bonus:  summertime means outdoor festivals galore in this fair city, and I scored this big plate of food at one last weekend.
Rice and beans, cabbage curry, potato and pea curry, and an unfortunately not vegan slaw that I left for the squirrels to eat up.
And also, my superpuffyheart favourite, the Tempeh Wingz from Don’t Eat Off The Sidewalk.  Oh my god, so good.  Served with some sautéed kale and I whipped up a really simple dill dip for the wingz – 1 part vegan sour cream, 1 part vegan mayo, and dried dill and chives to taste.

– Crystal

Butternut Squash Coconut Curry

This is a nice, quick weeknight meal.  Especially in the autumn when squashes are plentiful and cheap, it’s very economical, too.  We added way more (about 1.5 tbsp in total) curry paste than the recipe says, and of course substituted the fish sauce for more soy sauce.

The recipe can be found here.

– Crystal