Vegan Sweet Potato and Basil Pesto Paninis:

Unfortunately life sometimes gets in the way of this blog. The past month has been a whirlwind for me, and as a result, there are many reasons for my recent but short hiatus from blogging. Not only did I start a new job a little over a month ago, I've been writing papers, doing presentations, working on Bar Prep, taking exams, and traveling. I traveled home to celebrate my 25th birthday and my best friend's wedding, and then I had one last final to finish up last night after I got back. (More on that in my next post). I also had problems at the DMV (this always seems to happen to me), and some of my best friends decided to throw me a surprise party when I got back on Sunday night, which was very sweet of them. Consequently, I have been one busy lady!

This recipe was kind of a crazy, throw-together-type-of-thing, but it turned out delicious. I knew that I wanted to make some sort of panini, but since I've used tomatoes in my, I don't know, last 5 posts or so, I felt the need to use something different. I picked up some fresh basil last night, and I've had a can of yams in my pantry for awhile now, so I figured I'd go for it. It's delicious yet whimsical, and it's pretty in its own way.

Ingredients:

1 can yams, drained - 29oz.

1 medium white onion, sliced

1/4 cup water

Salt

Dash of cayenne

2 tsp. olive oil

For the pesto:

1 1/2 cups fresh basil

1/4 cup pine nuts

2 cloves garlic

2 tbsp. olive oil

Salt

You'll also need:

4 flat breads, naan, or 8 slices of your choice of bread

4 tsp. balsamic vinaigrette

Instructions:

1. First, add the basil, pine nuts, garlic, olive oil, and salt to a food processor. Process until smooth and creamy. Set aside.
 2. Next, in a large skillet, and the onions, salt, olive oil, and 1/4 cup water. Bring the water to a boil, reduce heat to medium, and continue cooking until the onions are soft and tender, and the water has evaporated.
3. Stir in the yams, and mash down a little. Add a little more salt and of dash a cayenne. Cook on medium to medium-high heat for another 7 minutes. 
4. Heat one side of your grill to high, and the other side to medium or medium-low.
 5. Next, spoon 1/4 of the pesto mixture onto one-half of each flat bread, and then drizzle each half with 1 tsp. balsamic vinaigrette. Cover each half with approximately 1/4 of the yam mixture, and then fold the top half of the flat breads over each sandwich.
6. Once the grill is heated, place each panini on the side heated with high heat. Cook for about 2 minutes on each side, pressing down on the paninis with a spatula a little, and then transfer the paninis to the side that's heated to medium, and cook for another 3 to 5 minutes.

Notes: You can also use a panini press, Foreman Grill, or skillet to cook the paninis. Walnuts or pecans would also add a nice touch to the pesto.

Vegan Tagliatelle in a Citrus, Grape Tomato, and White Wine Reduction:

YUM! This is such a delicious dish. I know I've been missing over the last week or so...I've just been finishing up school and working a lot. I meant to put this post up yesterday, but I had a little bit too much fun celebrating my birthday on Friday. Needless to say, I wasn't in the best shape to do anything yesterday. Anyways, this really is delicious, and it's pretty easy to make as well.

Ingredients:

1 package tagliatelle, cooked according to package directions

1 1/2 cups grape tomatoes, cut in half

1 1/2 cups spinach, diced

1/2 cup dry white wine

1/2 cup freshly squeezed orange juice

1 yellow onion, diced

3 cloves garlic, chopped

1/4 tsp. Kosher salt (or to taste)

Dash of cayenne pepper

Dash of black pepper

Instructions:

1. Cook the pasta according to package directions.

2. Add the garlic, onions, 1/4 cup of the orange juice, and the olive oil to a large skillet. Cook on medium heat until a little tender and browned, about 5 minutes.

3. Next, stir in the grape tomatoes, spinach, the remaining 1/4 cup of orange juice, white wine, salt, and cayenne pepper. Continue cooking on medium to medium-high heat until reduced and the tomatoes are cooked through, about 7 minutes. Add salt as necessary.

4. Drain the pasta once it's ready, and then add the sauce mixture to the pasta. Sprinkle with black pepper and serve.

Sunday Brunch: Vegan Grits, Tomatoes, Onions, and Spinach:

Over the past year or so, I've fallen in love with grits. A traditional Southern comfort food, I think that they've surpassed mashed potatoes as one of my favorite foods. They can be made in 5 minutes, and I've come up with the perfect vegan version.

I cook the grits in salted water, and then I whisk in a tablespoon or two of almond milk, a tablespoon of Earth Balance buttery spread, and two tablespoons of nutritional yeast in the last 2 minutes of cooking. The result: creamy, comforting grits.

I paired the grits with some sauteed tomatoes, onions, garlic, and spinach in this recipe. The acidity of the tomatoes combined with the creamy and savory grits creates a lovely marriage of flavors, while the onions and garlic lend the perfect amount of umami flavor. Pair this recipe with mimosas, and I guarantee a delicious Sunday brunch. Happy Sunday!

Ingredients:

2/3 cup instant grits

1 2/3 cups water

1 ripe tomato, sliced

1 cup spinach

1 medium yellow onion, sliced

2 cloves garlic, chopped

2 tbsp. plain unsweetened almond milk

2 tbsp. nutritional yeast

1 tbsp. vegan buttery spread

2 tsp. olive oil

A few dashes of salt

Dash of paprika

Serves 2 of me, but serves 4 people with normal appetites. 

Total Cook Time: about 20 minutes.

Instructions:

1. In a medium saucepan, bring the water and a dash of salt to a boil. Whisk in the grits, cover, reduce heat to low, and cook for 5 minutes, stirring when necessary.

2. Next, whisk in the almond milk, buttery spread, and nutritional yeast. Let cook on low for another 2 minutes or so.

3. Add the onions and garlic to a large skillet. Cook on medium to medium-high heat for 5 minutes. Add the tomatoes, and cook for about 3 minutes on each side.

4. In a small skillet, add a tablespoon or two of water, and the spinach. Cook on medium-high heat until wilted. Drain any remaining water.

5. Serve the tomato mixture and spinach on top of the grits (preferably with mimosas).

Vegan Mac and Cheese Sauce with a Kick:

Here I go with the spicy flavors again! Don't worry though. This recipe isn't all that spicy. I only added a little bit of cayenne pepper and Cajun seasoning to make it a little more interesting.

I smashed the diced rutabaga, but you can always puree it in a food processor or blender if you're trying to hide the veggies from any unsuspecting children.You can also add a little extra almond milk for a creamier sauce.

Ingredients:

1 package your choice of pasta, cooked according to package directions

1 15oz. can diced rutabagas, drained 

1/2 cup yellow onion, thinly sliced

1/3 cup plain unsweetened almond milk

1/4 cup nutritional yeast

4 cloves garlic, chopped

1 tbsp. olive oil

1 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Dash of Cajun seasoning (optional)

Instructions:

1. Cook the pasta according to package directions.

2. While the pasta is cooking, add the olive oil, garlic, and onions to a medium saucepan. Cook on medium heat until translucent, about 7 minutes. Stir in the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning. Smash the mixture with a potato masher until it is smooth and creamy, and then continue cooking on medium heat for another 5 minutes, stirring occasionally.*

3. Stir in the almond milk and then the nutritional yeast. Cook on medium heat for another 5 minutes.

4. Drain the pasta when necessary. Once the sauce is ready, add it to the pasta and serve.

*If you choose to puree the rutabaga mixture in the food processor before, add the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning to your food processor before you put it in the pan, and then process it until smooth. Add it to the saucepan, cook for 5 minutes, and then proceed to step #3.

Tomatoes Everywhere:

Monday, I came home to this big box of beautiful Houweling's tomatoes. It was the perfect evening. The weather was gorgeous, and I was loving picking the grape and cherry tomatoes out of the box, eating them by the handful while enjoying the sunset from my patio. I felt like a little kid. The vine ripe cherry tomatoes smelled of my grandma's garden in summertime, and it brought back memories of all of my summer adventures in the woods behind our house. Memories of picking perfectly plump, purple blackberries, building forts, catching salamanders, camping out, climbing trees, and pretending to be Pocahontas with my cousin. I'd like to thank Houweling's and their tomatoes for taking me on such a nice trip down memory lane. And aren't the tomatoes just so pretty?

Anyways, I've decided to come up with some creative tomato recipes that enhance the ingredient while really highlighting its flavors. I have also been enjoying eating them in their natural, delicious form. There may be nothing more perfect than a ripe tomato. Think about it....(no further explanation necessary).

I know that I just did a pesto recipe, but this one is a little different. It has spinach and pistachios in it. I also added a little bit of lemon juice. The pistachios and lemon juice highlight the flavor of the tomatoes, while the spinach lends a summery feel. By the way, these cherry tomatoes are delicious. They're ripe and full of flavor. If you come across Houweling's Tomatoes, I definitely recommend that you pick some up and try this recipe for yourself.

Cherry Tomatoes in Spinach, Pistachio, and Garlic Pesto:

Ingredients:

1 3/4 cup cherry tomatoes, quartered

1/2 cup baby spinach, chopped

4 cloves garlic, peeled

1 tbsp. pistachios, shelled + 1/2 tbsp. pistachios, shelled and chopped

1 tbsp. extra virgin olive oil (divided)

1/2 tsp. lemon juice

Dash of salt

You'll also need:

4 flour tortillas (6 inch), cut into fours

Spray olive oil

Dash of salt

Instructions:

1. Add the spinach, garlic, pistachios, 1/2 tbsp. olive oil, and lemon juice to your food processor. Process until the mixture is fine.
2. Add the spinach mixture to a small saucepan. Cook on medium heat for 5 minutes, stirring often.
3. Preheat your oven to broil. Place to tortilla chips on a baking sheet, spray with olive oil, and sprinkle with salt. Broil for 2 to 3 minutes on each side, or until golden-brown.
4. While the chips are baking, add the cherry tomatoes, 1/2 tbsp. of olive oil, and a dash or two of salt to a medium bowl. Toss to coat.
5. Next, add the spinach mixture and toss to coat. Top the mixture with the remaining chopped pistachios. Serve with the baked tortilla chips and a side of hummus. 

Fresh Vegan Veggie and Basil Pesto Sandwich:

Looking for a fresh and healthy meal option? Look no further than this basil pesto and vegetable sandwich. I had it when I was visiting Disney with my family, and it was so good that I figured I'd recreate it here. Pesto is so good for you, and it lends a nice and summery flavor to the dish, as do the fresh vegetables. Just look at how colorful this sandwich is! Whip these up for lunch or dinner any day. They're also perfect for a beach day or hiking trip.

Anyways, I hope that you are all having a wonderful Monday. I had a pretty busy and crazy weekend, so I'm struggling a bit, but I guess that's the price you pay for having too much fun. I had to take the MPRE (an ethics test for attorneys), so I decided to take it in South Florida and visit some good friends at the same time.

After the exam, we got all prettied-up and went to my friends' law prom. It was a lot of fun. Their prom also had a lot of good veggie options. The starter was a fancy and decadent pear, walnut, and spring mix salad. My entree consisted of carrots and asparagus in some sort of glaze (I had a few too many dirty martinis at that point, so I can't remember the exact flavors all that well, but I do know that the chef did a great  job and actually made an effort to put flavor in my dish). The vegetables also came with a delicious polenta, which took me all of ten seconds to scarf down.

Along with my yummy entree, I had a hefty serving of bread dipped in oil and vinegar. I'm pretty sure that I ate at least seven pieces. (Fatty). They brought cheesecake out for dessert, and though it looked delicious, I obviously declined. But when I got the munchies at the end of the night, they had huge bowls of hummus, chips, and salsa out for everyone. Unfortunately, some of that ended up on my white dress, and I just paid a ridiculous sum of money to have it dry cleaned last week. It was worth it though. I guess I'll be heading back to the dry cleaners again this week, and I'm sure they'll shake their heads.

Getting back to the food, here's the recipe!

Ingredients:

4 slices of focaccia bread

1 tomato, sliced

1/4 to 1/2 white onion, sliced

1/2  medium cucumber, sliced

1 roasted red pepper, cut in half

A few pieces of lettuce

1/2 cup fresh basil leaves

1 tbsp. olive oil

1 tbsp. roasted pine nuts

1/3 cup hummus 

1/4 tsp. salt

Makes 2 sandwiches.

Total Cook Time: 10 minutes. 

Instructions:

1. Add the basil, pine nuts, salt, and olive oil to your food processor. Process the mixture until it's smooth and creamy.
2. Next, spread 1/6 cup of the hummus on two slices of focaccia. Top each with a few slices of tomato, cucumbers, onions, roasted red pepper, and lettuce.
3. Spread the basil pesto mixture on the remaining two pieces of focaccia, and place on top of the sandwich. Cut each sandwich in half, and enjoy!

At the ball with Monsignor, who, by the way, is one of the most interesting people in the world. He is also the amazing person who puts our Spain study abroad trip together.

10-Minute Vegan Black Bean Soup:

Today is a long  and rainy day. This black bean soup has made it much better. I am going out of town this weekend and have a lot going on, so I don't see myself posting much. But feel free to check out some old posts and leave some love for when I get back. I can't believe how many posts have piled up on here already! I feel as if I've written a book.

This soup serves 2 and easily doubles. The measurements for the seasonings are pretty on-point, but you may want to add a little more salt, use less cayenne, etc. Just taste it while cooking; it's the best part! You can also cook it for a little longer if you have the time. The flavors will soak in a little better, but it's delicious either way.

Ingredients:

1 can black beans (15 oz.)
1/2 cup onions, very thinly diced
1 clove garlic, minced
1/2 tsp. smoked paprika
1/4 to 1/2 tsp. cumin (to taste)
1/4 tsp. salt (or more, to taste)
Dash of garlic powder
Dash of cayenne pepper
2 tsp. olive oil
1/2 cup heirloom tomato, diced

Instructions:

1. Add the olive oil, onion, and garlic to a pot. Saute on medium heat until translucent, about 3 minutes.

2. Stir in the remaining ingredients and bring to a boil. Check and make sure the seasonings are right, adding more as necessary.

3. Reduce heat to low, and continue cooking for another 5 minutes. Top with the diced heirloom tomatoes, and serve.

Vegan Cajun Pasta with Kidney Beans:

I hope that you all had a Happy Easter! I definitely did. It ended up being  pretty tiring, but I was able to cook  and take engagement pictures for my friends. It was beautiful outside, sunny with a light breeze, so it was nice to do some good deeds and hang out with some of my acquired family here in Florida. It was also nice to express my creativity a little. Since I started law school, this blog has pretty much been the only place where I get to be creative in my everyday life, so I was very happy that I had the opportunity to take some pretty photos yesterday.

Getting back into everything today was a little rough, but I'm currently lounging outside on my patio enjoying some delicious food. The next few weeks are going to be pretty crazy around here. The semester's starting to wind down, which really only means that there are lots of tests, papers, and presentations looming in my near future. The nice part about it is that graduation is coming up, and then I only have one more big step before becoming a real, grown-up attorney...passing the Bar Exam. It's been a long road, but I'm beginning to see the light at the end of the tunnel. It's all very exciting.

If you've been on my blog at all recently, you can probably tell that I have been on a spicy kick lately. I got home from work late and was starving, so I figured a quick and hearty pasta would do the trick. I love Cajun spices, and I was craving kidney beans....so I mixed the two with some tomato sauce, and voila! I ended up with a spicy and flavorful pasta dish in less than 20 minutes. This is perfect for any time, but it's especially perfect for nights when you're starving and just want to get out on your patio to enjoy the gorgeous Spring weather.

Ingredients:

1 package penne

1 2/3 cups tomato sauce

1 15.5 oz. can kidney beans, drained

3 cloves garlic, chopped

1 1/4 tsp. sea salt, divided

Cajun Seasoning, to taste (I used about 1 tsp.)

Dash of black pepper

Dash of dried basil

Serves 6.

Total Cook Time: 20 minutes.

Instructions:

1. Pour 1 tsp. of the sea salt in a large pot of water. Pour the pasta in and stir. Add the chopped garlic, and continue cooking according to package directions.

2. While the pasta is cooking, add the kidney beans, remaining 1/4 tsp. of salt, Cajun seasoning, black pepper, and basil to a medium saucepan. Cook on medium heat for about 5 minutes, and then stir in the tomato sauce.

3. Cook the sauce and beans on medium heat for 5 to 7 minutes. It should thicken. Turn the heat down to medium-low if the sauce begins to splatter.

4. Once the pasta is ready, strain it and return it to the pot. Add in half of the sauce and stir. Top with the remaining sauce and serve.