Pasta Primaveggie

Another night and yet another fabulous and filling dinner! This pasta creation will leave you happy and full of pure vegetable goodness. It's a pasta dish I created myself in order to fulfill the needs of eating all my veggies and not feeling like a rabbit in the process. This winning combination of whole wheat pasta, organic garlic and basil tomato sauce and the medley of veggies is hands down a pleaser. Even my boyfriend (who is purely a meat lover) said that dinner tonight was "absolutely amazing!" It's simple, it's quick and it tastes so delicious it will have you thinking it had to be loaded with fat and calories. Think again.

What you will need:

*1 box whole wheat pasta 

*1 jar organic garlic & basil pasta sauce

*1 cup broccoli florets

*1 cup baby bella mushrooms

*1 cup chopped asparagus

*1/4 cup diced organic red onions

*1 tbs. organic minced garlic

*1/2 tbs. cumin powder

*organic canola oil

*1 cup vegan mozzarella shredded cheese

In a non-stick skillet over medium-high heat combine a drizzle of canola oil, garlic, onions, cumin powder and a dash of salt and pepper. After about 2 minutes add the broccoli, mushrooms, and asparagus and cook. Six minutes or so later (when the veggies are tender) set the skillet aside off the heat. In a separate pot cook your pasta al dente and drain( the heat from the sauce and veggies will cook the pasta even more). In a separate pot heat up your pasta sauce (I usually add another drizzle of canola oil to my sauce for flavor). Once the pasta is drained, sprinkle in the cup of mozzarella and slowly stir in your veggie mix. Pour in your hot pasta sauce, mix well and serve!

This pasta primaveggie is sure to swoon your dinner guests and delight their taste buds all at once! If some of those vegetables don't sound appealing to you, switch them out for any vegetable that your little heart desires. Serve with an arugula salad and Annie's goddess dressing and be the star of the night! 

Love,

Lindsay <3

Pineapple Express

It's late, you're hungry and you're craving something REALLY sweet and INTENSELY satisfying... well, good thing you have a stash of pineapple slices sitting on your freezer shelf. Since my younger years the frozen pineapple has always been one of my favorite sweet treats. Instead of cookie dough ice cream or a huge chunk of chocolate cake, frozen pineapples offer a much more nutritious choice. Trust me on this- frozen pineapples are simply the best. Not only are they fun to pick at and slowly indulge in, but they also happen to be 100% natural and fruitylicious. Next time you find yourself in the canned fruit isle of whatever supermarket it is you shop in--grab a couple cans of sliced pineapples (very affordable) and stick them in the freezer. You will find yourself, like I usually do after dinner, ravaging through the freezer/pantry/fridge for something scrumptious to eat that you won't regret the next morning and that also won't be showing up on your hips. This guiltless treasure is a dessert that will satisfy even the biggest sweet tooth. Try it and tell all your friends about it- or don't and let them eat the chocolate chunk cake a la mode. ;)

Love,

Lindsay<3

Veggie QUES-a-DILLA!

So for dinner last night I decided to make ques-a-dillas for myself and of course a non-vegetarian version for my boyfriend. To say the LEAST, my veggie quesadilla was absolutely TASTY and satisfying! Quesadillas are fun because not only are they super easy to make but they give you the freedom to pick and choose what veggies you want in them for a mix and match dinner OR lunch. I would like to thank my bestie, Flavia, for teaching me how to make these beautiful creatures. Back in the day we used to make them with ham and mozzarella on white flour tortillas, but my new recipe is completely different and still just as amazing!

What you will need:

*whole wheat tortillas (Mission sells the best kind!)

*Morning Star chik'n strips (imitation chicken, tastes like the real thing!)

*sliced and diced organic red onions

*diced tomato and green chili peppers (the kind in the can)

*Lindsay Naturals black olives sliced (not only a great brand name but also superior taste!)

*Veggie Shredded cheese

*vegetarian chili powder

*organic canola oil

*shredded lettuce

*2 separate non-stick frying pans

In one frying pan throw in your chik'n strips and a bit more then a drizzle of organic canola oil. Once that begins to simmer toss in about 3 tbs. of red onions and about 3 tbs. of black olives. After a minute or two start adding the diced tomato and green chili peppers, only a few tbs. is needed! Give these ingredients a stir and then add one tbs. of vegetarian chili powder for that classic Mexican taste! Cover this pan up with a lid and set on a low temperature.

Next, take your second non-stick frying pan and get it going on about medium heat. Once its fully heated (you can tell by splashing drops of water into the pan, if the water sizzles off right away your pan is ready for tortilla action!) Place one tortilla on the pan and let it heat up, flip once and immediately add about 3 tbs. of your chik'n strip mixture onto one half of the tortilla! Sprinkle some shredded veggie cheese on the other half and fold into a half-moon shaped ques-a-dilla! Flip that bad boy over one time allowing it to cook on both sides. Remove from the pan and place on your plate, open up the quesadilla to sprinkle on some shredded lettuce and serve with some organic tortilla chips and mild salsa (or hot) ENJOY!

Congratulations- you have just made your first veggie ques-a-dilla!! 

I'm so proud of you!

I hope everyone who tries these gets creative! Remember you can substitute any of the veggies I used for any of your fave veggies! 

Love

Lindsay <3

Hello Moldy Breaders!

Hello, everyone:

I'm Lindsay and I started this blog in order to inform my fellow readers on the best vegetarian food finds/coolest places to eat/ anything I find interesting about food. I'm a sophomore communications major and journalism minor at FGCU. I really wanted to start this blog because I know what it's like for vegetarians and for people who care about what they are putting into their mouths to find an outlet that will be both informative and exciting to read.

Although I am not a prime example of how anyone should or shouldn't eat, I do care a lot about what I do choose to eat and I think you should too!

I promise a worthy and deeeelicious post to be coming soon! 

In the mean time, spread the bread! And check back soon!

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