A fabulous recipe and our meal plan!

16 Jul

Here is our meal plan for this week!  Use this to get ideas and post what you are eating to give ideas.

Monday: Black bean tacos on romaine (taco shells for the fam) topped with cabbage, tomatoes, peppers, and salsa, served with watermelon.

Tuesday: Vegan Shepherd’s Pie (modified a bit) with a green salad/fruit.

Wednesday: Leftovers

Thursday: Egg in the holes for the family (Girl’s night out!) with carrot sticks and fruit.

Friday: Pizza night with a salad.

And now…a YUMMY recipe!  This is a recipe from Ina Gartin that I adapted to make vegan.  You can substitute a package of pesto if you don’t want to make your own.  But it is hard to find vegan pesto already made!  This recipe makes a DOUBLE batch of sauce.  So you can easily double the pasta, peas, and pine nuts and voila!  A meal for another family! Or leave it in the freezer for a quick fix dinner!

Pesto, Pasta, Peas, and Pine Nuts


  • 1 1/2 pounds pasta, we use brown rice,(cooked)
  • 1/4 cup good olive oil
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/4 cups veggienaise or other vegan mayo
  • 3 cups frozen peas, defrosted
  • 1/3 cup pine nuts
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • PESTO (or 1 1/2 cups packaged pesto):
  • 1/4 cup walnuts
  • 1/4 cup pine nuts
  • 9 cloves of garlic
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil


Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade OR a Vitamix (what I use). Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.  Measure out 1 1/2 cups pesto.  Freeze or refrigerate the rest (cover with a film of plastic wrap).

Add that pesto back into the Vitamix or food processor and blend with  the spinach and lemon juice. Add the mayonnaise and puree.

Take half of that pesto/mayo mixture and put in a freezer bag.  This is another meal ready to go!  All you will have to do next time is make the pasta, defrost the peas, and add pine nuts!

Add the pesto mixture to the pasta (can be cooled) and then add the peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Feel free to add parmesan to the pesto mixture if you are so inclined and are not vegan.  I adore this how it is, but won’t lie…it is better with parm!

(This meal is NOT low fat.  It is high in oils. So please use this sparingly!  But I have increased the peas by double the original recipe and you get a ton of fresh basil, as well as frozen spinach.  So while it may not be perfect, it is SUPER good and has some redeeming qualities.)



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