Monday, January 10, 2011

Penne with sauteed vegetables

Penne with Sauteed Vegetables

Today started the first day of a 21 day fast that I am doing with my church.  Everyone choses what they will fast from and each one tailors their fast to fit their needs.  Today I started out with just liquids until dusk, about 5pm. Since I already have to avoid pretty much everything due to my soy allergy, I figured that starting off with just liquids would be a good idea.  I had just water and coffee until lunch time and for lunch I made a smoothie.  Here is the recipe:  Please, don't use soy milk...unfermented soy is not healthy in large quantities, especially conventional(gmo) soybeans.

Makes 2 servings
8 frozen organic strawberries
1 frozen banana, cut up
1 cup frozen pineapple
1 large spoonful cashew butter(for protein)
1 cup of 100% cranberry-raspberry juice(or your fav) no sugar added
1 tsp vanilla
1/2 cup milk, almond milk, or coconut milk
Blend, add more juice or milk as needed. Enjoy!

I wanted to post what I made for dinner tonight.  It was really good!  
1 tablespoon oil, some good oils to choose would be; coconut, avocado, or olive oil. Avoid any soybean oil based spreads.
2 cloves of garlic, minced
1/2 red onion, minced
1/2 package of mushrooms,chopped - any mushroom will work
1/2 package of fresh string beans, ends snapped off
1 package penne noodles
veggie broth or organic vegetable boullion cube
black pepper
sea salt

I started off with some oil heated in a pan.  Cook the minced garlic for 30 seconds and then toss in the onions.  Cook for about 3 minutes or until the onions start to brown.  While the onions are cooking, boil some water in the same pot you will use for the pasta.  Blanch (place them in the boiling water) the green beans for 2 minutes, remove from the water and then chop into bite sized pieces.  Once the onions are ready, put the mushrooms and green beans into the pan and season with pepper and two dashes of sea salt.  Cook the veggies until the green beans are done to your liking.  I like mine crisp.  
Vegetable stir-fry
While the veggies cook, place the pasta and boullion cube into the water, or dump out the water and use broth, this will add more flavor to the noodles.  Cook the pasta according to package directions.  Once the pasta is done, drain the liquid and place in a large bowl.  Toss with the vegetables.  Serve.  Makes 4-6 adult servings.  This veggie stir-fry would go well with brown rice too!

The Cooking Activist

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