One-Pot Creamy Garlic Pasta

Many of my recipes I find online and then tweak to fit my taste and dietary needs. This recipe was inspired by Damn Delicious, and you can find the original recipe here.

Ingredients:

1 tablespoon olive or coconut oil
4 cloves of garlic, minced (or 1 teaspoon garlic powder, but cloves are better)
2 cups vegetable broth
1 cup milk (or milk alternative). Add more if needed
2 tablespoons butter or margarine
8 ounces fettuccine, or spaghetti, or whatever pasta you want really
1/4 cup parmesan cheese (learn how to make vegan parmesan here.)
Salt and pepper to taste
Parsley if you want to get fancy

1. In a large pot, heat oil over medium high heat. Add garlic and stir about 1-2 minutes.

2. Stir in broth, milk, butter, and pasta. Add desired salt and pepper.

3. Bring to a boil. Reduce heat and simmer. Stir occasionally until pasta is cooked through, about 18-20 minutes. Stir in parmesan. If it is too thick, add more milk, or if it is too thin add more parmesan.

4. Serve with fancy parsley on top

You can serve this along side your favorite vegetables, or you can add vegetables right into the pasta. My suggestions are broccoli, peas, asparagus, caramelized onions... the list goes on. The only limit is your imagination, tbh. Pictured below is the one-pot pasta with zucchini, summer squash, and onions. I cooked them in a separate pan with some butter and stirred them in just before serving. Also, I use whole wheat pasta because it's better for you with more fiber and whatnot which makes it more filling. But you do you :)

Please excuse my iPhone 7 photography skills. You get the point.

My Favorite Products

Making that transition from meat-eater to vegetarian, or vegetarian to vegan can be difficult. There are so many different products to try, and it can be hard to know which ones are best.  Yes, some of the products are more expensive, but your health and the well-being of animals is well worth it! Here are some of my favorite products that will help make your transition easier so you can indulge, guilt free!

Coffee lovers, a non-dairy creamer is the easiest switch you can make! Almond creamer is my favorite. Silk also has caramel and hazelnut flavors as well. There are also soy and coconut milk creamers, but like I said, this almond creamer is my fave.
https://silk.com/

This unsweetened coconut milk goes great with cereal. On its own, it does taste a bit coconutty, but in cereal, it's the best (imho).  It's also great for cooking or baking.  There are many different kinds of dairy-free milk, so it is very much a personal preference. Be careful with sugar content, because some kinds of milk are very high in sugar. This one is unsweetened with less than 1 gram of sugar. It also has 50% more calcium than dairy milk.
https://silk.com/

Now, I'm not a big chocolate fan (I know, I know), but my significant other sure is.  This is a Meijer store brand, so it is a little cheaper than most name brands.  If you do not have a Meijer near you, Silk brand is, of course, great as well.  This milk is a little thicker and richer than your typical chocolate milk so it may not be exactly what you're used to, but it's still delicious. With 17 grams of sugar, compared to 25 grams in traditional chocolate milk as well as 45% calcium compared to 30%, this chocolate milk is a sure win. Not to mention 80 fewer calories per serving!
https://www.meijer.com/

Yogurt lovers, rejoice! SO Delicious brand is so delicious! Featured here are blueberry and raspberry, but there are many other flavors such as chocolate, vanilla, peach, strawberry banana, key lime, and more! I'm not a huge yogurt eater, but for my S.O. these were a huge hit.
http://sodeliciousdairyfree.com/

Best. Vegan. Butter. Ever. Earth Balance buttery spread is always in my fridge, so if I refer to "butter" in a recipe, this is what I'm talking about. You won't be able to notice the difference in taste or texture, and it bakes and cooks just like traditional butter. Win, win, win. Earth Balance also has peanut and other nut butters.
https://earthbalancenatural.com/

But how do you get your protein???? If you're a new vegan or vegetarian, get ready for this question all. the. time. If your diet is balanced with lots of green veggies and beans, your protein is probably just fine.  However, if you feel you are not getting enough, or if you are looking to build some muscle, this protein powder is the bee's knees.  This is a pea protein powder and is one of the best tasting, non-chalky powders I have tried.  With 15 grams of protein per serving, it's sure to "beef" you up.  Although it is Burt's Bees brand, it does not contain honey.  However, for you hardcore vegans out there, you might avoid this brand altogether as the brand is known for its beehives and honey-based products. Your call!
http://www.burtsbees.com/

Mmmmm burgers.....! I like to make my own black bean burgers, but when I go frozen, these are my go-to.  Dr. Praeger's has many different flavors such as Mushroom Risotto, Kale, California, Tex-Mex, Asian, and more.  Great on the grill, or a lightly greased pan on the stove. I also really enjoy Amy's brand burgers. For hot dogs, Smart Dogs by Lightlife is the best choice!
https://drpraegers.com/ 
https://www.amys.com/
http://lightlife.com/

And how could we survive without ice cream? The top picture is SO Delicious brand (and yes, again, it is so delicious).  This one is coconut based, and I have seen a cashew one as well.  The coconut ones do taste like coconut, so if that's not your jam, pick a different base.  Pictured below is Breyer's non-dairy Oreo ice cream made with almond milk.  Tastes just like traditional Breyer's ice cream (Pro-tip: Oreos are "accidentally" vegan!).  Breyer's also has a non-dairy vanilla peanut butter ice cream. Ben and Jerry's also have their fair share of vegan ice creams that are wonderful, I just didn't have one in my freezer! There are certain flavors that I wish were more readily available (such as pumpkin pie and strawberry cheesecake), but the more in demand these products are, the more choices we will have in the future.
http://sodeliciousdairyfree.com/
http://www.breyers.com/
http://www.benjerry.com/

Vegan Chili

Fall is almost here, and what's better on a chilly day than a bowl of chili? This is a recipe I have used and tweaked over the years. Very simple to make, and a delicious dish that can stand up to any traditional "meaty" chili.

Ingredients:
2 tablespoons olive oil
2 teaspoons garlic powder, or 2 garlic cloves, minced
1 green pepper
1 yellow onion (medium)
2 cans (about 29 oz) petite diced tomatoes
1 can (6 oz) tomato paste, plus 3 cans of water
1 can (about 15 oz) black beans, rinsed and drained
1 can (about 16 oz) garbanzo (chickpea) beans, rinsed and drained
1 can (about 16 oz) dark red kidney beans, rinsed and drained
1 package (16 oz) mixed vegetables
Hot sauce to taste
Salt and pepper to taste

1. In a large pot, add olive oil and garlic. Heat on medium-medium high. When hot, add onions and green pepper. Stir and let cook about two minutes.

2. Add tomatoes and tomato paste with 3 (6 oz) cans of water. Stir. Add all beans and vegetables.  (Pro tip: I add all the beans in a colander and rinse them together, then add them to the pot). Stir and cover. Bring to a boil. Reduce heat and simmer for 30 minutes.

3. Add hot sauce to taste (I add about 1/4 cup).  Stir and cook longer if desired. Vegetables and beans should be soft.  Makes about 8 servings, and is even better as leftovers!


Let's be honest, chili can be as diverse as you want.  This is what I make at home, but feel free to get creative and add your own favorite beans and vegetables. The chili possibilities are endless!