Wow what a great, bright and sunny day. I was outside in the cold enjoying the good weather. As I made my way true the green I saw everywhere flowers coming out of the ground. It was so nice to see that. Hopefully winter is over.
It was so good being outside, feel immiatly better and fresh. It seemed as everyone was outside enjoying the sun.

With my yesterdays dinner I felt like being on holiday in italy. The fresh herbs had such a strong taste- great! I tasted so fresh and summerly! Of course you can take what ever beens you like, I only had canned beans in my cabin.

Pasta with Garbanzo Beans

                   

Makes: 2 servings                   

Start to Finish 25 mins

Average rating 4.0 from 10 reviews                                       

 

Ingredients

1/2 cup finely chopped onion

1 clove garlic, minced

1/4 teaspoon ground cumin

1/8 teaspoon crushed red pepper

1 teaspoon olive oil

2 cups chopped tomatoes (about 2 large tomatoes)

3/4 cup garbanzo beans (chickpeas), rinsed and drained

1/4 teaspoon salt

1/8 teaspoon ground black pepper

4 ounces dried whole wheat linguine, fettuccine, or rigatoni

1/3 cup chopped tomato (1 small)

1 tablespoon crumbled vegan feta cheese (or any vegan cheese you prefer)

Freshly ground black pepper

Fresh rosemary sprigs (optional)

Directions

For sauce::

1. In a medium saucepan, cook onion, garlic, cumin, and crushed red pepper in hot oil about 5 minutes or until onion is tender. Stir in the 2 cups chopped tomatoes, half of the garbanzo beans, the salt, and black pepper. Cover and cook over medium heat until mixture is boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Remove from heat.

2. Carefully transfer the tomato mixture to a blender or food processor. Cover and blend or process until smooth. Return all to saucepan. Stir in the remaining garbanzo beans. Cook and stir over low heat until sauce is heated through.

3. Meanwhile, cook pasta according to package directions. Drain pasta. To serve, toss cooked pasta with sauce. Divide mixture between two serving plates. Top with the 1/3 cup chopped tomato and the feta cheese. Sprinkle with freshly ground black pepper. If desired, garnish with rosemary sprigs.

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Nacho Potato Skins

 

Already Saved

                   

Makes: 24 servings

Prep 20 mins               

Bake 425°F 40 mins to 1 hr Broil             

Average rating 3.5 from 19 reviews                                       

Ingredients

6 medium potatoes, such as russet (2 pounds)

Cooking oil, shortening, butter, or margarine

1/4 cup butter or margarine, melted

1/4 teaspoon seasoned salt

Ground red pepper

4 ounces vegan cheese with peppers, shredded (1 cup)

Toppers, such as salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion

Directions

1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.

 

2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.

 

3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.