April hath put a spirit of youth in everything...

or so said William Shakespeare. I guess he was right. There is something about the season of spring that brings with it renewal, and in that sense, a spirit of youth.

Which is probably why I like whimsy sometimes when I cook. Take these two recipes, for example.

Butterfly Pasta Salad

One package bow tie pasta (but I used bunny and egg shaped pasta)
1/3 c. chopped red onion
2 garlic cloves, minced
1/4 c. yellow bell pepper, chopped
1/4 c. red bell pepper, chopped
1 c. cherry tomatoes, halved
3 T. sliced black olives
One can chickpeas, drained and rinsed
1/2 c. chopped fresh parsley
1/2 c. chopped fresh basil
1/2 t. red pepper flakes
1/3 c. extra virgin olive oil
2 T. balsamic vinegar
2 T. pine nuts

Cook the pasta according to package directions, drain and rinse with cold water. Add the remaining ingredients to the pasta, stir to mix it up nicely, cover and chill. Enjoy!

Mini Tarts

2 packages of little graham cracker crusts (or make your own)
One container vegan cream cheese
1/2 c. frozen lemonade concentrate, thawed
1-1/2 c. vegan whipped dessert topping

In a mixing bowl, beat the cream cheese until fluffy. Add the lemonade and mix well. Fold in, gently, the whipped dessert topping. Spoon into little crusts and refrigerate until set. Top with little candy eggs.

Don't fall for the regular non-dairy whipped toppings. They aren't really non-dairy.

Fun foods for your spring holiday celebrations!

Fettuccine Alfreda with Gomasio

Today is National Pasta Day! What better way to celebrate it than with a cruelty-free alfredo? We renamed it alfreda.

Fettuccine Alfreda with Gomasio

Fettuccine

One onion, chopped

3 cloves garlic, chopped

1/2 c. vegetable broth

2 t. mustard

2 t. Braggs Aminos

2 t. chili powder

1/2 c. toasted pine nuts

1 c. nutritional yeast

1/2 t. salt

1/4 t. black pepper

Cook the fettuccine according to package directions. Saute the onion and garlic until soft. Add onion and garlic and remaining ingredients to a food processor and blend until smooth. Pour this pesto like mixture over the drained fettuccine and mix well. Serve with a sprinkle of gomasio.

Gomasio

1/2 c. toasted sesame seeds

1/2 t. sea salt

1/2 t. kelp flakes

Blend in a food processor until well mixed.

This would probably lend itself well to the addition of some seitan chunks, but I didn't consider that until after I was eating it. I have no leftovers; it was completely devoured.

Green Food for Green Thursday

Today Catholics all over the globe celebrate Holy Thursday. In the Czech and German traditions, it has another name: Green Thursday. They celebrate it by eating large green salads, so I thought, well, let's expand on this a bit. So, I made an all green supper.

Green Goddess Salad with Green Goddess Dressing

Green, leafy lettuce
Cucumber, peeled and chopped
Tomato - cut into bite sized pieces
Half of a red onion, chopped
One can of black olives
1/4 c. pine nuts, roasted
Fresh parsley, chopped
Green Goddess Dressing
Faux Feta

Mix salad ingredients together and toss well to coat.

Green Goddess Dressing

2 garlic cloves, minced
2 green onions, chopped
Fresh parsley, chopped
Fresh basil, chopped
1/4 c. olive oil
1/4 c. tahini
2 T. apple cider vinegar
1 T. lemon juice
1/2 t. salt
1/4 t. black pepper

Combine all ingredients and blend well in a food processor. Add to salad.

Faux Feta

One package firm tofu, drained and pressed and frozen, boiled, pressed again
2 T. olive oil
2 T. water
1/4 c. red wine vinegar (actually a little less, we thought it turned out a little tangy)
Fresh basil, chopped
1 t. salt
1/4 t. dried oregano
1/4 t. dried dill
1/4 t. black pepper

Crumble the tofu and mix with remaining ingredients. Let marinate at least an hour.

Green Beans with Brazil Nuts

Frozen or fresh green beans, steamed
2 T. olive oil
One onion, chopped
1/4 t. salt
Brazil nuts, chopped
Fresh basil, chopped
Lemon juice

In the olive oil, saute the onion, nuts and basil. Add the green beans and salt, sprinkle in a dash of lemon juice, mix well and heat through. Serve.

Okra Strips in Lemon-Tarragon Viniagrette

Frozen whole okra, thawed, ends trimmed and pods cut in half lengthwise
Flour mixed with Cajun spices of choice
3 T. lemon juice
1 t. red wine vinegar
1 t. Dijon mustard
One clove garlic, minced
1 t. dried tarragon
8 T. olive oil

Coat the okra in the flour mixture and set aside. Mix remaining ingredients in a frying pan and mix well. Heat to medium high and add coated okra. Cook until brown. Serve.

The plated food looked really lovely, even if it was heavily green!