sunday night pasta (herb explosion)

I’m not a big pasta fan (I know, weird) but I fond an easy, light recipe that I’m confident you’ll love, especially if you enjoy herbs.   It’s called Sunday night pasta with balsamic vinegar.  I discovered it when I got stuck in a Julia Child YouTube wormhole.

The recipe itself is in the video below, it’s a quick fun watch (less than 10 minutes) and it’s a very organic recipe.  Sometimes I enjoy some wiggle room.  I’ve outlined the ingredients you’ll need below:


  • Olive Oil (2 tbsp)
  • Tomatoes (fresh or canned) as many you’d like
  • Linguine
  • Fresh Basil
  • Fresh Marjoram
  • Fresh Mint
  • Salt
  • Pepper
  • Balsamic Vinegar

(I omitted the chives and the cheese mentioned in the recipe)

I think technically this could be viewed as a vegan dish (sans cheese) so I’ll stockpile that away in my vegan recipe book.    Again, I’m not a big pasta fan at all, but this recipe was perfection.   Just enough to satisfy and the blend of herbs is so pleasing.  I honestly might consider trying this without the tomatoes and doubling the herbs.   So easy to make.  Great recipe to keep nearby in a pinch.

Also.   Good news if you’ve been concerned about the potential of the end of the world in December.   Apparently the farmers disagree with the Mayans, this book isn’t blank:

They send these to the radio station each year, I’ll admit I breathed a sigh of relief when I saw it.  🙂

game (back) on

About 6 months ago I was all, let me try this vegan experiment thing.   Then about 6 weeks ago I hit  I hit a wall  and decided to suspend it.   Then about 6 days ago I realized I felt like crap and missed eating just veggies so I decided to wander back to the experiement o’vegan.   Yup, I’m indecisive.   Actually, that’s a lie, I’m just vain.   See as soon as I abandoned my vegan experiment my skin went to shit, and I felt like a bumpy, uncomfortable fool.   Also meat, dairy and I do not get along, so back to my vegan ways I go.   I love it

Seriously, the skies the limit for cooking when it comes to vegan meals, but I always seem to return to my old faves.   Chickpeas and edamame for snacking (top pic.)   Homemade organic salsa (middle left.)  Chickpeas (again) and arugula (middle right.)  And lemon mint tomato and kale pasta (bottom.)   Tastes amazing!

I’ve also been trying really hard to keep a food journal, but I suck at writing that stuff down so I’ve turned to instagram and twitter to chronicle what I’m shoving in my mouth.  If you’re a follower and it’s annoying – sorry!    At least the vegan food journal will prevent you from seeing me with a big ole zit on my face, attractive I know.


i’ve been in the kitchen

It’s actually been a lot of fun.    My little jump into the world of vegan cooking last week got me on a bit of a roll.  I’m not saying I’m a vegan or will ever become one, but I’ve been kind of   eating like one for the last week and a half.   I say kind of because I’m sure not all of the recipes I used are 100% vegan, but I’ve eliminated animal products (meat, dairy, eggs) and it’s not nearly as awful or difficult as I would’ve thought.  I’ve been heavy on the salads, tons of fresh veggies, fruits, nuts and beans.   I like to cook something at night and I’ve come across a lot of really easy and delicious recipes. Some notable faves:

Herb Roasted Winter Veggies (although I only used sweet potatoes, carrots, green peppers, and cauliflower with rosemary and thyme) over brown rice.

Lemon Mint Pasta (I subbed whole wheat spaghetti for whole wheat farfalle.)   Tasted even better with extra kale and tomatoes today at lunch:

My absolute favorite recipe so far would have to be the roasted chickpea, edamame and mint salad (no feta.)   Man this was delicious, the chickpeas and the mint and the cranberries and the lemon, it was seriously flavor explosion.  I want to bring this to Thanksgiving dinner but I know my family would hate it:

I even found a  debatable vegan hot chocolate recipe, debatable because sugar and salt are in it, but whatevs.   Never would’ve guessed cayenne pepper would work in hot chocolate but it does!   I scored found this gem, soy whipped cream!

I don’t know how long my little experiment will last, I was only going to eat like this for a week, but then I stumbled across this documentary, Forks over Knives, on Netflix.   It scared the crap out of me:

If you have Netflix instant I definitely suggest you check it out.