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Monday, July 5, 2010

Summer Time= BBQ Time!!

So obviously things that make you think of summer is the sunshine, smell of fresh cut grass and BBQ's!!!! This is my First BBQ season eating cruelty free so I am taking it on full force! Yesterday my man friend and I fired up the barbe and had a scrumptious meal. First we made some home made humus (recipe to come...I didn't write it down oops!!) and then followed that with a childhood fave of mine (turned vegan) that we always had in the summer, a Curry Pasta Salad with Green Grapes and Toasted Pine nuts, yum. And to finish it all off we had a yumo veggie burger (Amy's brand...too lazy to make my own!) on a thin whole wheat bun with tomato, avocado and grilled portabello....Delish!! I only have a picture of the Pasta Salad, so here it is with the recipe. This would be an awesome hit to bring or have at your own summer party AND it is cruelty free :) Enjoy...

Curry Pasta Salad with Green Grapes and Toasted Pine Nuts
**I would just like to add that this is the EASIEST recipe ever**

So just boil up an appropriate amount of pasta, depending on how many peeps are having it, I use brown rice pasta. Then once cooked rinse the pasta with some cold water to make sure with the heat the pasta doesn't continue to cook and become soggy. Drain and drizzle with some oil (olive or safflower) to help keep the pasta from sticking together.

Once the pasta has cooled add some 'veganise' or any other vegan mayonnaise, start with a little and add more if necessary...you want it to coat the past not be saucy. The add some curry powder, again start with 1 tablespoon and add more if you need, tasting to make sure you don't over do it.

In a small dry pan on a low-med heat toast some pine nuts of slivered almonds tossing for a few min...make sure to keep an eye on it so it doesn't burn, just lightly browns.

Quarter as many seedless grapes as you like, then add quartered grapes and toasted nuts to the pasta. Season with salt and pepper (Again, start with a little and add more if necessary). Stir together and keep in the fridge until serving time. Feel free to saute up some mushrooms or roast some veggies and add to the pasta salad.

Here is a sneak peak at what I am making right now...post to come!!

Chickpea, tomato and sweet potato soup with Crunchy corn

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