Pasta and Green Beans

I bought some Spinach Basil Garlic Fettucine that is handmade right here in Arizona by DeCio Pasta that I thought would be perfect with this creamy vegan alfredo sauce recipe. 

Mmm~creamy and delicious! Ingredients include artichoke hearts, peas, and Gardein Chick'n. You can find the recipe here at Meet the Shannons.

Vegan Smokey Garlic Alfredo with Chicken & Springtime Vegetables

I served the pasta with some Lemon-Broiled Green Beans from Eat, Drink & Be Vegan.

Spinach Artichoke Pasta

My favorite spot in the world ~ Sedona! I was here instead of home cooking. I had plans to make a few recipes while we were there but we were too busy working on our cabin by Oak Creek. It needed alot of hard work and TLC! So last night I made one of my all-time favorite comfort pasta dishes. I found the recipe here: thatwasvegan.com. It's a combination of a white sauce made with spices and Daiya mozzarella tossed with sauteed spinach and artichoke hearts. 

It's so rich and creamy you almost feel guilty eating it! Her recipe calls for 1 Tbsp. crushed red pepper flakes but I only use 1 tsp. and it's plenty spicy for us. I served the pasta with steamed organic zucchini and yellow squash seasoned with my Italian seasoning mix and some Faux Parmesan garlic bread. Yum! 

Warm Spinach-Artichoke Dip

VegCookbookClub October recipes from Chloe's Kitchen:

I have to admit this wasn't my favorite vegan spinach artichoke dip I've tasted. I have made a previous recipe for the dip that I loved but do you think I can remember where I got the recipe?! That's one of the reasons I started this blog so I can easily find a recipe I've made in the past. :) I'll have to take some time and dig through my cookbooks and recipe binder to find it. If I do I'll share it with you. Anywhoo, about this recipe-I chose to use the 1/2 tsp. crushed red pepper and the 1/2 tsp. black pepper. Those two spices combined just masked all the delicious flavor of the artichoke and spinach and creaminess of the dip. We still ate it anyway. I tried some on bread and some on tortilla chips. And then I tried carrot sticks; they tasted the best with it so that was my supper!

Spinach & Artichoke Frittata

I've been wanting to make this recipe for the last six months! I had a can of artichoke hearts in my pantry that I knew I needed to use. Now, since I can't drive for six weeks because of my back surgery I had the perfect opportunity to use those darn artichoke hearts. And I just happened to have 2 cartons of Mori-Nu tofu and some fresh spinach. This recipe comes from Everyday Happy Herbivore.

You just blend everything except the spinach and artichokes in the food processor and then pop it in the oven. Deliciously easy! I was surprised that the consistency reminded me of an egg dish.

Served my frittata with Dijon Mustard Brussels Sprouts from La Dolce Vegan and some bread spread with Earth Balance margarine, sprinkled with some garlic powder and a little nutritional yeast and broiled. I think I'll have the leftovers for breakfast!   I'm running out of fresh veggies-someone's going to have to take me to the store. :)

Peacefrog's Artichoke Heart Pasta~pg. 133

La Dolce Vegan! Challenge:

I know we are all busy with the holiday season but it's so nice to know what I'm making for dinner.  If I didn't have this plan I would be tempted to eat something very, very bad for me!!

I have made this pasta several times; I love the fresh taste of the basil, tomato and parsley. I used Italian parsley this time which I like alot better than curly parsley.

Time to eat!

Day 4 Gerry's Artichoke Heart & Basil Pasta ~page 132

Here is today's offering for the Vegan Culinary Institute's La Dolce Vegan Challenge:

Since I love garlic, I added two extra cloves to my pine nut saute'. I had some leftover vegan eggplant parmesan that I served along with my pasta.

I had to show a side view of my dish-another beautiful handmade piece by Jeanette Zeis.