So when it is sweltering outside (it was a lovely 93°F here today), a heavy, hot meal really just doesn’t sound appealing. But, you know, neither does effort. And that’s where this delicious avocado pasta comes into play. I started making this about a year ago after discovering it on Tumblr, and it quickly became a regular in the meal rotation, mostly because all the ingredients except the avocado are staples in my pantry, making it a relatively cheap but hearty and healthy dinner. It’s also a great “Oh shit, what am I going to make?” meal, because all you have to do is run to the store for an avocado if you’re out (or tell your partner/room mate/cat to go get one — though good luck with that last one).
You have probably seen a few versions of this recipe floating around out there. The difference between this one and those? It’s cheap. Guys and girls, I am 22 years old with a beer budget, and when I want champagne, I’m not spending my money on fresh basil, you feel me? This recipe is based on the one from Oh She Glows, but, you know, cheaper. Continue reading
So today I tried my hand at being a smug vegan* and made kale chips. I have some friends who sing the praises of kale chips, so I wanted to see what the fuss was about. They’re pretty inexpensive (especially if you omit the nutritional yeast) to make, and they’re very delicious — and quite healthy! I wouldn’t say they’re exactly Lays with ranch dip, but they’re pretty darn good. They are a bit time-consuming to make, so make sure you give yourself an hour or so to make them the first time, that way you can fiddle around with your baking time and ingredient amounts.
This recipe is from the Vegan Junk Food cookbook, but I didn’t exactly follow it… my cooking style is typically of the “add shit until it tastes good” variety. I don’t like coloring inside the lines, okay? DON’T STIFLE MY CREATIVITY. Even if it leads to really bad roasted potatoes. But I digress… Continue reading
So this was dinner tonight, creamy avocado pasta from OhSheGlows.com. I made it with only one clove of garlic, because I was concerned about it being overpowering, and then I used lemon juice instead of a lemon, and no zest… mostly because I didn’t have a lemon. It’s a pretty easy meal to make – just as long as it takes the pasta to boil – and it’s pretty healthy. It’s also vegan, but you could easily add shrimp or chicken to make it a little heartier. If I were to add shrimp or chicken, I’d probably saute them in olive oil with some basil and garlic, then add them when mixing the pasta with sauce.
I keep pretty much all the ingredients on hand except the avocado, so it’s pretty easy to make if one of us is out and can pick one up from the store on the way home.
Definitely recommend making this if you love avocado. It isn’t the prettiest dish, but it is tasty. Also, don’t make extra… the avocado doesn’t save well. Don’t ask me how I know.