You can eat your vegan pasta and have it creamy too! No need to sacrifice on flavor or texture when keeping it vegan. Instead of butter and milk, use non dairy buttery spread and soy milk! (or swap your fav substitute for cows milk, like almond milk or coconut milk)
Ingredients:
12. oz tortellini pasta (I used frozen sun-dried tomato tortellini)
2 tablespoons earth balance buttery spread (non dairy)
2 tablespoons flour
2 cups soy milk
2 tablespoons pesto sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
12 oz. artichoke hearts
Directions:
Cook pasta in salted boiling water until al dente. Once cooked, remove from water and set aside. Reserve 1 cup of water and set aside. Heat up earth balance in a large pot until melted. Add the flour and whisk together until smooth and combined. Add the milk and whisk together until smooth and combined. Continue to whisk together until thickened. Add the pesto and season with salt, pepper and garlic. Drain the artichokes and add to the sauce and whisk together with sauce. Once nice and thick, turn off heat and add the pasta into the sauce. Mix together and serve with freshly chopped basil and red pepper flakes. (optional, for those that like it spicy!)
*Tips&Tricks: If you do not like artichokes, you can replace them with wilted spinach, sauteed mushrooms and onions, or simply stick with pasta. You can also swap the tortellini for your favorite pasta! If you want to make this dairy, simple use butter instead of the earth balance and use milk or heavy cream instead of soy milk. If serving this dairy, be sure to add some parmesan on top after it’s cooked. There is nothing like yummy fresh grated parmesan!
You can see more of Nina Safar's recipes by following her on Facebook HERE and at the always fab Kosher In The Kitch!
[Image via Kosher In The Kitch.]
Food Revolution Day is upon us! To help the world eat a little healthier, and help Jamie Oliver spread his message across the globe, he wants you to think about what you eat by celebrating his second annual Food Revolution Day — and you can totally think about these yogurt popsicles ALL DAMN DAY!
Here's what he said:
Tonight marks the beginning of Shavuot, the Jewish Holiday Dairy Fress Fest! Below are a few recipes to celebrate — some are the obligatory dairy dishes, and a few are creamy and delicious and NON DAIRY (It's best when everyone get's to join in on the food fun, even those with allergies and those who are lactose. Yes, you get to pig out too!)!
If you don't celebrate the holiday, do you really need a reason to eat tasty appetizers and pasta?
Broccoli Cheddar Bites:
I’m all about the broccoli cheddar combo. I adore all things mini and love nothing more than a great tasting perfectly sized appetizer.
Ingredients:
2 heads of broccoli
2 eggs
2 cups of shredded cheddar cheese
1/2 cup of cream cheese
1 1/4 cups of bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
Directions:
Steam broccoli. Once soft, place in large mixing bowl and mash together. Add eggs, cream cheese, 1/4 cup of bread crumbs, salt, pepper, garlic and cayenne pepper. Mix well until combined. Wet your hands and shape the broccoli mixture into balls, about the size of falafel balls/walnuts. (about 1 tablespoon of broccoli mixture) Dip the balls into the remaining bread crumbs, then place on a lightly greased baking sheet. Spray cooking oil on top of balls then bake on 375′ for about 20 to 25 minutes until slightly crispy. Serve several balls on skewers or individually on a platter with a combo of mayo and ketchup on the side.
*Tips&Tricks: You can also use the broccoli mixture to make a quiche. Simply put the mixture in a prepared pie crust and bake for about 45 minutes. Or make mini pies with it! Top pies with bread crumbs and extra shredded cheddar cheese.For those of you cheese lovers, wrap the broccoli mixture around cheddar cubes for a super cheesy filling!
Cinco De Mayo might MOSTLY be about getting your drink on, but you can't forget the food too! HA!
Luckily, we have Mariko here to save the day — because we've been pret-ty focused on the booze instead of the food! Whoops!
She's going to teach us how to make some holiday Tomatillos (above)! YUM!
Oh hey, guess what! It's WAY easier than you'd think!! Ch-ch-check it out!
Want more from Mariko? Follow her on Twitter and Facebook– and if U wanna know more about recipes OR anything else, U can always email us at Questions@FitPerez.com!!
The best part of Cinco De Mayo, for those who don't really want to celebrate it in any kind of official way, is the BOOZING!
To many, it's just another excuse to get sloshed and make some bad choices! That's fine and all, but we ask this: why should all your choices be bad??
That's why we're pumped that TY KU dropped these cocktail recipes (above & below) on us! We can go ahead and do dumb things and feel better about them, because he haven't made a dumb decision in the drink department!
Even though driving drunk is as bad of a decision as they come, we would never ever ever condone it. Seriously, don't drink and drive! You don't have to become a murderer to have a good Cinco De Mayo!
Harmless bad decisions are regrettable enough! LOLz!
P.S. Check out another A-MAZING TY KU cocktail recipe AFTER THE JUMP!
Honestly, because of the detailed specifications as to how Robert De Niro prefers this cocktail, we wonder if we changed any steps along the way if he'd even notice! LOLz!
The instructions were explicit to staffers at the Tribeca Film Festival, taking up an entire page that began: Robert De Niro’s Cocktail Request.
Are you ready for this?? Here we go with a condensed version:
HOLD UP!
Before we get to the recipe for the delishballz Oatmeal Banana Bars, we wanted to ask if YOU had any favorite dishes you'd like to see Mariko turn in into a simple 4 ingredient version! If so, challenge Mariko on Twitter, or email us at Questions@FitPerez.com!
Onto the recipe! Here we go:
I am so addicted to Dates right now! They are sweet, rich and a great source of Iron to boost energy. This is a convenient way to enjoy the benefits of your breakfast oatmeal – to go! Experiment by adding different types of chopped nuts, dried fruits and spices like cinnamon, nutmeg or cardamom. Makes 9 bars.
2 large extra ripe bananas, mashed.
2 cups rolled oats
¼ cup dates (pitted and chopped)
¼ cup chopped nuts
Preheat oven to 350 degrees. Mix all ingredients together, pour into greased 9×9 baking dish and flatten. Bake for 30 minutes or until golden brown. Remove from oven, cut into squares and let cool in baking dish.
Want more from Mariko? Follow her on Twitter and Facebook– and if U wanna know more about recipes OR anything else, U can always email us at Questions@FitPerez.com!!
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