Katia Cooks...

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Whole Wheat Penne Primavera! Spring has arrived in my kitchen and I couldn’t be more ready for light, fresh crispy veggies! This crazy simple dish is perfect for getting your pasta fix without feeling crummy afterwards. Lightly sautée carrots, broccoli, asparagus, green bell pepper, squash and grape tomatoes with garlic in a bit of olive oil, just until the broccoli turns bright green. Don’t over cook, you want a bit of crunch left in them! Throw in some basil (fresh would be best, but dried is ok for this), parsley, and a touch of oregano, crushed red pepper sea salt and black pepper. Toss with whole wheat penne, drizzle on a little balsamic vinegar (and a tiny bit of olive oil if you prefer) and eat it up! It works hot or cold.

Whole Wheat Penne Primavera!

Spring has arrived in my kitchen and I couldn’t be more ready for light, fresh crispy veggies! This crazy simple dish is perfect for getting your pasta fix without feeling crummy afterwards.
Lightly sautée carrots, broccoli, asparagus, green bell pepper, squash and grape tomatoes with garlic in a bit of olive oil, just until the broccoli turns bright green. Don’t over cook, you want a bit of crunch left in them! Throw in some basil (fresh would be best, but dried is ok for this), parsley, and a touch of oregano, crushed red pepper sea salt and black pepper. Toss with whole wheat penne, drizzle on a little balsamic vinegar (and a tiny bit of olive oil if you prefer) and eat it up! It works hot or cold.

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Spicy Black Bean Cakes with Garlic Dill Yogurt and Grilled Asparagus and Brussel Sprouts Think you hate brussel sprouts? Try throwing them on the grill pan! I am officially a brussels sprout convert! Drizzle on a bit of garlic “butter” and you may, like me, have to retract some of the not nice things you’ve said about these little guys in the past.

Spicy Black Bean Cakes with Garlic Dill Yogurt and Grilled Asparagus and Brussel Sprouts Think you hate brussel sprouts? Try throwing them on the grill pan! I am officially a brussels sprout convert! Drizzle on a bit of garlic “butter” and you may, like me, have to retract some of the not nice things you’ve said about these little guys in the past.

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Paella Primavera! If this looks familiar, it’s because it is on the cover of Vegetarian Times this month. I mostly followed their recipe, but added way more veggies and veg chorizo (Twin Oaks is local and fantastic). If you’re like me and love the traditional crust on the bottom, once you’ve given your rice a good stir in the beginning, leave it alone! I like piling the veggies on top because the cooking rice steams them perfectly. Healthy and tasty one pan meal!

Paella Primavera!
If this looks familiar, it’s because it is on the cover of Vegetarian Times this month. I mostly followed their recipe, but added way more veggies and veg chorizo (Twin Oaks is local and fantastic).
If you’re like me and love the traditional crust on the bottom, once you’ve given your rice a good stir in the beginning, leave it alone!
I like piling the veggies on top because the cooking rice steams them perfectly.

Healthy and tasty one pan meal!

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Have a chocolate bar but really want mousse, like now? No problem! This recipe is a magical combination of chocolate and chemistry. I added a dollop of Mimiccreme’s Healthy Top whipped with some cocoa just to be ridiculous.

Have a chocolate bar but really want mousse, like now? No problem! This recipe is a magical combination of chocolate and chemistry. I added a dollop of Mimiccreme’s Healthy Top whipped with some cocoa just to be ridiculous.

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Soup Sunday! This one is soup-er easy (sorry), and didn’t require anything I didn’t already have in my pantry. Creamy Tomato and White Bean Soup 1 large can organic diced tomatoes 1 can cannellini beans, rinsed well 2 cloves garlic, minced 1 tbsp olive oil 1/4 cup non dairy milk (I used unsweetened coconut milk) Rosemary, basil, thyme, black pepper, sea salt and crushed red pepper Lightly brown garlic in the olive oil, then add tomatoes and beans. Add seasonings as you like (start with a pinch of each). Simmer on low for about 10 minutes. Turn off burner, add milk, and stir well. Use an immersion blender to make it as creamy as you like. Leaving it a little chunky is just as tasty as super smooth! If you don’t have an immersion blender either get one because they’re awesome or use a regular blender. Serve with some good bread. Bonus: throw some avocado in there like I did!

Soup Sunday! This one is soup-er easy (sorry), and didn’t require anything I didn’t already have in my pantry.

Creamy Tomato and White Bean Soup
1 large can organic diced tomatoes
1 can cannellini beans, rinsed well
2 cloves garlic, minced
1 tbsp olive oil
1/4 cup non dairy milk (I used unsweetened coconut milk)
Rosemary, basil, thyme, black pepper, sea salt and crushed red pepper

Lightly brown garlic in the olive oil, then add tomatoes and beans. Add seasonings as you like (start with a pinch of each). Simmer on low for about 10 minutes. Turn off burner, add milk, and stir well. Use an immersion blender to make it as creamy as you like. Leaving it a little chunky is just as tasty as super smooth! If you don’t have an immersion blender either get one because they’re awesome or use a regular blender.
Serve with some good bread. Bonus: throw some avocado in there like I did!

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Chik pot pie! I veganized this from the recipe in the Feb 2012 Real Simple magazine. I used Gardein strips, carrots, onions, celery, squash, zucchini, peas and broccoli. Instead of heavy cream I used almond milk and let it slow cook for a while to get nice and creamy. I also added sage to the original recipe. The pastry on top is just frozen puff pastry, cut into squares before baking. Winter time comfort food!

Chik pot pie! I veganized this from the recipe in the Feb 2012 Real Simple magazine. I used Gardein strips, carrots, onions, celery, squash, zucchini, peas and broccoli. Instead of heavy cream I used almond milk and let it slow cook for a while to get nice and creamy. I also added sage to the original recipe. The pastry on top is just frozen puff pastry, cut into squares before baking. Winter time comfort food!