Pasta Salad

INGREDIENTS:

• 1 box (13.25 oz.) whole grain rotini
• 1/3 cup red wine vinegar
• 2 tablespoons organic extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bag (16 oz.) frozen peas
• 4 medium carrots, shredded
• 2 medium cucumbers, seeded, quartered and sliced
• salt and pepper

METHOD:

• While pasta is cooking according to package directions, pour frozen peas into a colander
• In a blender, combine red wine vinegar, olive oil, mustard, basil and oregano
• When the pasta is finished cooking, pour with cooking water into colander on top of peas; stir to distribute peas so they thaw while cooling the pasta
• Once peas have thawed, finish cooling pasta by rinsing with cold water; drain well
• Pour pasta and peas into a large bowl
• Add carrots and cucumbers
• Pour dressing over pasta and vegetables and stir well
• Season with salt and pepper
• Refrigerate at least 2 hours before serving

Sweet Potato and Oat Dog Biscuits

Recipe from Righteous Bacon

INGREDIENTS:

• 1 sweet potato
• 3 1/2 cups old fashioned oats, divided
• 3 eggs
• 1/4 cup flax seed

METHOD:

• Wash, puncture and microwave sweet potato until tender, 8-10 minutes, cool and remove skin
• Pulse 3 cups oats in food processor to make coarse oat flour (I found I needed 4 cups so would vary depending on size of sweet potato); set aside in bowl
• Pulse 1/2 cup oats in food processor to make course oat flour; set aside for use in rolling out biscuits
• Pulse eggs, flax and sweet potato in food processor
• Add oat flour and combine in until ball forms
• Using reserved 1/2 cup of oat flour, roll out dough and cut into shapes
• Arrange on parchment lined cookie sheet
• Bake at 350 for 12 minutes
• Reduce heat to 170 and continue baking 40 minutes longer until mostly dried

Yukon Gold and Sweet Potato Mash

Adapted from Eating Well

INGREDIENTS:

• 1 pound Yukon Gold potatoes, peeled and diced
• 1 pound sweet potatoes, peeled and diced
• 1/2 vegetable bouillon cube dissolved in 1/2 cup water
• 2 tablespoons Earth Balance margarine
• 1 tablespoon chopped garlic chives

METHOD:

• Boil potatoes and sweet potatoes until tender; drain
• Mash potatoes with bouillon and margarine
• Stir in garlic chives

Napa Cabbage with Mushrooms

Edit

Adapted from Nom Nom Paleo

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 10 ounces mushrooms, sliced
• 1 - 7 ounce box Tempeh Smoky Maple Meatless Bacon, diced
• 1 head Napa cabbage, sliced
• 1/2 cup water
• 1/2 vegetable bouillon cube

METHOD:

• Heat oil in large pot
• Add meatless bacon and saute a few minutes
• Add onions and saute until translucent
• Add mushrooms and saute until tender
• Dissolve bouillon in water
• Add cabbage and bouillon, cover, lower heat to medium low and simmer about 5-10 minutes, stirring occasionally, until cabbage softens.
• Season with salt and pepper

NOTES:
Went well with boiled parslied potatoes or Yukon Gold and Sweet Potato Mash