A busy week!

So the website and blog are coming along, as you can see… a bit slower than I had hoped but it’s getting there! What I’m going to share with you right now is a little cooking that I did on Sunday with my non-vegan (American) friend. We adapted a recipe I had on my computer to fit what I could find at the store and what I had at home. I will also post this recipe in my recipe section.

A lot of recipes I make are really flexible on the amount of each ingredient that you use. It really is personal preference, so I’m just giving estimates on what we ended up using. I’m sure your pasta will turn out fine!

Tomato Artichoke Pasta

Ingredients:

some kind of pasta! I used a quinoa persil ail (quinoa, parsley, garlic) pasta, which I believe I found at Monoprix

capers

a clove of garlic

olives (whatever you like. I love kalamata but they’re harder to find. I did find some at Namo Bio and Ecologia)

sun dried tomatoes

small jar of artichoke hearts

2 tomatoes

optional olive oil

optional additional sauce (I used a non-organic tomato olive sauce)

 

Instructions:

Mince your garlic clove and begin to cook it in your pan. Then add your sliced tomato, olives, artichokes, and sundried tomatoes, cooking until everything is soft and sauce-like! If you want to add to it, you may supplement with a canned sauce, and stir until it’s well-mixed and warm.

For the pasta, you really should know how to do this. 😉 Bring some water to a boil and then add the pasta to the saucepan. Check it occasionally and take it off the stove when it’s done. Strain the pasta and get ready to sauce it.

Put the sauce on your pasta and you’re ready to go!

The review from my Non-Vegan Friend (NVF):

“As my first vegan meal ever, this was a resounding success. I wouldn’t change a thing.”

Stay tuned for the vegan crepes….

Quinoa Persil Ail Pasta

Pasta Sauce Cheat

Pasta

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