Pan Asian Poor Pasta

This is a recipe I improvise when I am hosting any last minute parties or need to make a lot of food on a budget. It’s delicious and it costs about $6 and the recipe below could be an appetizer or side for about 10 people. It’s incredibly fresh and light and perfect for summer since it’s served chilled or great for a picnic because it’s self contained and not messy.

The beauty of this recipe is that it is the casserole of pasta salads in that you really can’t go wrong with throwing all your leftovers into it.

1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped baby corn
1 cup water chestnuts
1/2 cup chopped scallions or onion of your choice
4 cups thin spaghetti or angel hair pasta
1/4 cup cilantro
1/2 cup soy sauce
1/4 cup olive oil or sesame oil
2 tbs sesame seeds
1 tbs garlic

Other alternative ingredients if you are lacking in the above:

Bok Choy
Sweet peppers
Peas
Corn off the cob
Edamame beans (peeled)
Radishes
Bamboo hearts

Stay away from cucumber, zucchini, and beats because it will get soggy and take away from the freshness and crispness of the dish.

Directions:

Boil your water and cook the pasta until it is al dente.

While the pasta is cooking, chop the vegetables to your preferred size- smaller is better because it will absorb the sauce more.

After draining the pasta combine the oil and soy sauce and stir on a low flame. Add all vegetables and stir on and off for the next few minutes so everything is mixed well. You can alternate with any vegetable you prefer and I love adding some sriracha, sweet chili sauce, or chili flakes for a kick.

Turn off the stove and let sit for 30 minutes with a lid (if you have the time- if you don’t you can always pre-cool the pasta by running it under the cold sink water and adding vegetables after without simmering, but the flavor won’t be as well saturated).

After the pot has cooled transfer contents to container to chill in fridge for at least one hour for perfect temperature.

Serve cold and if you plan this out for a BBQ it goes well with teriyaki chicken, salmon, or fish.

Vegan Inside Out Smores Pie- NO BAKE!

My cousin was on a diet that excluded anything with dairy or soy in it and it was her birthday. I wanted to find something that was delicious and special that she could eat for this occasion. I messed around in the kitchen and came with a recipe that was so good I made it twice in one week!

Ingredients

Graham Crackers (1 1/2 Cup broken up into pieces)

Nuts- any kind you like/ mixed (unsalted) (1/2 Cup)

Oatmeal (1/2 Cup)

Coconut Oil (1/2 Cup) & (1/4 Cup)

Agave or Honey (1/3 Cup)

Almond Milk ( A little less than whatever amount the pudding mix calls for and add the cornstarch to this as well- should be very thick)

Corn Starch (2 Teaspoons)

Chocolate Pudding Mix

Marshmallows (2 Cups- or more if preferred)

 

In a food processor, combine the nuts, oatmeal, and graham crackers and process until it is a crumb like texture. In another bowl combine the processed mix and the agave  (or honey) and coconut oil until it is evenly mixed. This is your crust, and you can put it into the pan and push down with a fork so it shapes to the pie pan.

Combine the pudding with the almond milk and the corn starch (if you aren’t using real milk the corn starch helps it form a better consistency). Layer this over the crust you have already made.

In a sauce pan, combine the 1/4 of a cup of coconut oil with the marshmallows and keep mixing until it is mixed into a frosting like consistency and pour it over the top of the pudding. Broil the top for presentation and because it allows for easier cutting when going to serve.

Now you have the 3 layers of pie. Put it in the fridge and let it set for at least 3 hours before serving. You can garnish with chopped nuts, or cocoa powder if desired!

So delicious, made with healthy ingredients, and very rich!

It began as an experiment and turned into a delicious concoction! There are many variations you could do of this, but it is especially good if you have any lactose restrictions!

 

 

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