Monday, March 7, 2011

Pasta Salad

I needed to fix a quick light lunch the other day, and this is what I came up with. It is really good! You could also add bell pepper if you like.

Cook, drain, and rinse in cold water:
3 cups dry rotini noodles (not 3 cups after they are cooked--3 cups before cooking them)

Place in a bowl and mix in the following:
2 stalks celery, chopped
1/2 cucumber, chopped
1 small tomato, chopped
1/3 cup minced onion (adjust to taste)
1/2 cup whole black olives
1 cup mashed garbanzos

Mix the following for the dressing:
1/2 cup Italian dressing (I used the Italian dressing recipe below on this blog)
2 Tbsp. Vegenaise or other mayonnaise
1/2 tsp. dill
1/2 tsp. salt

Mix well. Chill to allow flavors to blend and serve.
(Mine didn't last long after it was made though!)

Italian Dressing

If you want to make your own Italian dressing, if you want a dressing without vinegar, or if you want a dry mix of seasonings for Italian dressing to use in another recipe, here's one I came up with recently.

Combine for dry mix:
1 Tbsp. garlic powder
1 tsp. salt
1 Tbsp. sugar
2 tsp. oregano
1/4 tsp. thyme
1 tsp. basil
1 Tbsp. parsley
1/4 tsp. celery salt

Store in an airtight container. To make dressing, mix the following:
2 Tbsp. dry mix
1/4 cup lemon juice
2/3 cup oil
2 Tbsp. water

Carrot Soup

I know--it sounds weird! And it is unique. My mom and I came up with this recipe when we had a lot of gluten broth that needed to be used up, and a lot of carrots. The gluten broth was leftover from making this gluten recipe: http://theveganrecipebox.blogspot.com/2010/07/gluten-steaks.html. If you don't have any gluten broth, you can substitute similar proportions of water and Braggs to what you find in that gluten recipe.

Saute together until soft:
1 medium onion, chopped.
1 Tbsp. oil

Then add:
2 pounds carrots, sliced (about 7 cups)
1 stalk celery, sliced
2-3 cloves garlic, chopped
4 cups gluten broth
1/2 tsp. celery salt
1 bay leaf

Cook until very well done. Remove bay leaf. Blend smooth and return to pot. Add:
1 can (13.5 oz.) coconut milk

Heat through and serve. Creamy and delicious!