Quick & Easy Pasta with "Meat" Sauce

Some days I just don't want to cook. Yesterday was one of those days. Does this happen to you, too? Don't be ashamed, next time that happens you'll have a tasty recipe to save you. Do you have a half empty jar of pasta sauce leftover in your fridge, just waiting to become a science project? Yes? Then this dish is for you.

 Quick & Easy Pasta with "Meat" Sauce. No, it isn't the epitome of healthy, whole food...though it does have kale! I was at Costco the other day and I came across this Gardein Meatless Ground and I was quick to snatch it up! I've never had it before! I'm very into trying new foods...or foodish foods.

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I was so excited to tell Todd that we were having pasta with a "meat" sauce. He was obviously very excited about this as well. However, halfway through making it, he sauntered through the kitchen, stopping over my shoulder and and exclaimed, "Oh no! Kale made it in there!?" Heh heh. He can't escape my sneaky healthiness, no dish is safe from the kale! Even desserts. Anyways, this is a lazy man's recipe for sure but with a healthy little kick. Super quick, super easy, and super delicious. I assume this is what Hamburger Helper would be like, if I had ever had it. I know it's not going to win any "Most Creative Recipe" awards but hey, I would have never known about nutritional yeast with toast unless a friend hadn't mentioned it! So, here you go.

Quick & Easy Pasta With "Meat" Sauce

Inspired by my own lazy bones Serves 4

• 1 18 oz. package of pasta (any type will do)
• generous sprinkle of salt
• half a 24 oz. jar of your favorite pasta sauce (12 oz. total), or make your own but that would really defeat the purpose of this recipe)
• 1 13 oz.package of Gardein Meatless Ground
• 2 large handfuls of baby kale, spinach, or green of choice

So, in case you live under a rock (or had a very nurturing mother) and don't know how to make pasta....boil enough water for all your pasta, seasoning it with a generous sprinkle of salt. When the water reaches a boil, add the pasta and cook according to the package. Whew! After the pasta is added to the boiling water, heat a large frying pan and spray it with a nonstick cooking spray. Add the pasta sauce and the meatless ground (I'm still weirded out saying "meatless ground") , breaking it apart as it cooks over medium heat. Cook for a couple of minutes, then add the kale. Cook over medium-low until the kale is wilted, about the time it takes the pasta to cook. Once the pasta is finished cooking, drain it and return it to it's pot. Add in the meat and kale mixture to the pasta and stir to combine. Serve it up hot! I sprinkled mine with nutritional yeast, obvs. Is this homemade, vegan Hamburger Helper? I'll never know...but it sure was delicious. Todd loved it, even with the dreaded kale. It's a work in progress.

Quick & Easy Pasta with "Meat" Sauce

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Have a half empty jar of pasta sauce leftover in your fridge, just waiting to become a science project? Yes? Then this pasta with "meat" sauce is for you.

Ingredients

• 1 18 oz. package of pasta (any type will do)
• generous sprinkle of salt
• nonstick cooking spray
• half a 24 oz. jar of your favorite pasta sauce (12 oz. total)
• 1 13 oz.package of Gardein Meatless Ground
• 2 large handfuls of baby kale, spinach, or green of choice

Instructions

1. Cook pasta in salted water according to package.
2. Spray a large frying pan with nonstick cooking spray.
3. Add meatless ground and pasta sauce and breaking apart the ground while cooking. After a couple minutes add the kale.
4. Continue to cook over medium-low until the kale is wilted.
5. Drain the pasta and return it to it's pot.
6. Add in the meat and kale mixture and stir to combine.

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Meatless Jerky? Meatless Jerky!

Well, it's summer in Alaska. And it's hot. Like, unseasonably hot. This is a good(ish) thing because the last three years have been awfully rainy. Summer in Alaska means two things to someone who was born and raised here. Number one is tourists. Oh, the tourists. That's for another post though. And number two is backpacking. Yes, almost as wonderful as skiing.

The problem with backpacking in Alaska is that come mid-June, in town there will be lush, greenery bursting from the trees, the grass will be waving in the wind and (hopefully) the hot sun will rest on your shoulders and back. However, up where the backpacking happens...erm...not so much. Todd, Gracie and I went up to the April Bowl in Hatcher Pass to hike this weekend and though it opened early due to our unseasonably warm temperatures, there was still snow! Check it out yourself!

Backpacking and hiking has been on our minds ever since we got back from Ohio. It's in our blood and we have the itch, people! I began thinking about how I needed go to the store and get some of our backpacking essentials. Our list includes lightweight, nutrient dense foods. We sometimes make our own dehydrated dishes or purchase some at REI. We also always bring some trail mix and beef jerky. Oh dear. Beef jerky is not going to fly with our vegan values. I pondered this for quite some time until I decided that it would be an awful thing to subject Todd to, no beef jerky on our backpacking trips. So, of course I began searching for a meatless beef jerky. I just knew someone had to make it. And that someone(s) are the good vegan people at Primal Spirit Foods. I first found this meatless jerky on Amazon.com (where my research knows no bounds) and I received an assortment of strips to test and review.

Oh yes, people. It exists. Meatless vegan jerky is a thing and it is downright tasty! Besides their tastylicious jerky, I love their mission statement too.

"We at Primal Spirit Foods are dedicated to offering the consumer healthy, high-quality, meat alternative foods and other products that all are natural and good tasting...We have purposely chosen the manufacturing and sale of meat alternative food and healthier products as an expression of our desire to act more harmoniously with the environment, and our fellow living beings."

Makes my heart sing! I'm also immensely happy that they are vegan and not just vegetarian. It's difficult to find "meatless" products that don't have egg or milk in them! Seriously. Why not just go all the way? Lots of people have dairy and/or egg allergies! Why not take them into consideration? I don't know...it just doesn't make sense to me. Okay, okay, I'll get off my soapbox. I'm so sassy today!

Primal Strips Meatless Vegan Jerky

What: Primal Strips Meatless Vegan Jerky come in six flavors. Thai Peanut, Mesquite Lime, Teriyaki, Hot & Spicy, Hickory Smoked, and Texas BBQ. I love how there is a flavor for nearly everyone! They range from 78-108 calories each. They are lightweight and are great for camping, backpacking or slipping into lunches. I think I'll keep a few in my car and purse for those times hunger strikes!

How: The Thai Peanut, Mesquite Lime and Teriyaki jerky stips are seitan based. The Hot & Spicy jerky is made from shiitake mushrooms and the Hickory Smoked and Texas BBQ jerkys are soy based.

Why: Because jerky doesn't have to be cruel, and it can be absolutely delicious being plant-based as opposed to meat-based. But to be honest, I think they made it for Todd and me and our Alaskan backpacking adventures. Sounds about right.

Cost: Depending on how it's purchased on Amazon, Primal Strips will cost anywhere from $1.05-$1.67 per strip. Not bad! This might vary in your local stores, however.

Taste: Todd and I both really enjoyed the bold flavors! My favorite was the Mesquite Lime, with the Thai Peanut a close second. Todd's favorite was the Texas BBQ. We loved how spot-on the flavors were. There wasn't one we didn't enjoy! They were a tad salty for my tastes, but when hiking, salty is just what you need.

Compare: The jerky sort of resembles a really fatty, marbled piece of meat which I found to be slightly disturbing at first. It isn't tough like meat jerky is, it's very tender. I appreciated that and Todd as well. This vegan jerky would be a great alternative to meat jerky for the elderly and children as it is much easier to consume. It also doesn't get stuck in your teeth! Yay!

Convert: Still an omnivore? If you're trying to be healthier or just want to try something new or impress your friends, give this meatless jerky a try. Just because I am a vegan doesn't mean I was a little unsure of such a thing as meatless vegan jerky. I don't just sit around in my hemp pajamas (I don't own any hemp clothes...for the record) and eat bowls of tofu and seitan. In fact, I had seitan for the first time just last week!

Recurrence: I will definitely be purchasing these. I think they will be great to take along for our adventures as they are lightweight, nutritious and tasty. I'll also keep a few around in my purse in case I need an emergency snack. I already ordered my first box from Amazon!

Someone really wanted to try one...but, it was too good to share. Are doggy treats from Primal Spirit Foods next?

*Disclaimer*  Produce On Parade is a personal blog written and edited by myself and Todd only, unless otherwise noted. Our reviews are completely based on our own opinions of the product reviewed. We are not paid to write posts. This product was supplied to us as a gift by the company to test and review. Otherwise, if we mention a company by name and there is no disclaimer at the bottom of the post, we am merely writing about something we like, purchase and/or use. The fact that we do receive a product as a gift to test and review, will never positively influence the content made in our post.

Strawberry & Rhubarb Pecan Oatmeal

Most days of my adult life (and probably of my child life, too) are spent craving sweets and all things sugar laden. I'd live off chocolate ice cream if I know it could adequately sustain human life. Yes, in a world without consequences of a poor diet, Oreo cookies would be an entire food group in my home (have you seen all the different types!?) and strawberry rhubarb crisp/crumble would be for breakfast every morning. I am talkin' about the 1 cup of sugar and 1 cup of brown sugar as well as an entire stick of butter type of crisp. Yes, the type of crisp that is so loaded with sugar and fat that it negates any health effects from the strawberries and rhubarb that it was supposed to star. Oh yes. I was yearning bad for some strawberry rhubarb crisp. But, alas, I decided I couldn't do that to my body or to Todd's (more to Todd's than my own). Don't get the wrong idea though, I'll never deny that I have an enormous sweet tooth. Or that I can't keep any candy or ice cream in the house because I will scarf it down it won't last more than two hours. I have no willpower. I don't deny it. So, I tell you there is a time and a place for desserts so horrific that they'll put you into a diabetic coma because you can ask for thirds.

This Strawberry & Rhubarb Hazelnut Oatmeal is delicious and satisfying. So much so, that it almost compares to such a dessert. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?

Strawberry & Rhubarb Hazelnut Oatmeal

Inspired by Skinny Taste

Makes 10 servings

• 2/3 cup toasted pecans (or nut of choice), chopped
• 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
• 2 medium bananas, sliced
• 2 packages (32 oz. total) of strawberries, hulled and quartered
• 2 large rhubarb stalks, chopped
• 2 Tbsp. cornstarch
• 2/3 cup agave nectar
• 2 cups uncooked quick oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 2 pinches of salt
• 1 1/4 cup soy milk (or milk of choice)
• juice from half a lemon (1/4 cup)
• 2 1/2 tsp. vanilla extract

Preheat the oven to 375 F. Chop the pecans and scatter them on a baking sheet, making sure they're in a single layer. Once the oven is up to temperature, toast the nuts for about 10 minutes or until fragrant. Careful not to scorch them, though! Set aside to cool when done. A note - Please use any nut you like or no nuts at all! Hazelnuts would also be wonderful, or almonds, too.

In a small dish, add the ground flax seed, followed by the water and whisk to combine. Set it aside in the fridge to gel. This should be a minimum of 15 minutes.

Spray a large 10 x 15 dish, (think lasagna dish) with nonstick cooking spray and arrange sliced bananas in a single layer. Like-a-day-so below.

In a large bowl, combine chopped strawberries and rhubarb, honey and cornstarch. Mix well with clean hands and arrange evenly over the bananas. Trust me, use your hands, it's easier. They really are the best kitchen utensils!

In a separate bowl, combine the oats, nuts, baking powder, cinnamon and salt.

In a medium bowl (another bowl!?) or 2 cup pyrex measuring cup (that's better), whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture. The milk will curdle. Do not let this scare you. You are a chef!

Add the milk mixture to the oat mixture. Combine well and arrange evenly over the strawberries and rhubarb.

Bake for about 40 minutes or until the edges begin to bubble and turn golden brown. I made Todd come and smell as I opened the oven. It smelled as I would image the Little House on The Prairie would smell. Wholesome, delicious and sweet. I've never even read those books. Don't ruin my image...

Oh sweet, delicious oatmeal. Serve for breakfast or dessert...or lunch or dinner, or just a snack. Anytime really, it's delicious anytime.

Strawberry & Rhubarb Pecan Oatmeal

Recipe Type: Breakfast

Author: Katie - Produce On Parade

This oatmeal is delicious and satisfying. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?

Ingredients

• 2/3 cup toasted pecans (or nut of choice), chopped
• 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
• 2 medium bananas, sliced
• 2 packages (32 oz. total) of strawberries, hulled and quartered
• 2 large rhubarb stalks, chopped
• 2 Tbsp. cornstarch
• 2/3 cup agave nectar
• 2 cups uncooked quick oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 2 pinches of salt
• 1 1/4 cup soy milk (or milk of choice)
• juice from half a lemon (1/4 cup)
• 2 1/2 tsp. vanilla extract

Instructions

1. Preheat oven to 375 F.
2. Chop pecans and arrange on baking sheet. Bake for 10 minute or until fragrant. In a small dish, mix flaxseed and water. Set aside in fridge for 15 minutes.
3. Spray a large 10 x 15 dish with nonstick cooking spray. Arrange sliced bananas in a single layer.
4. In a large bowl, combine strawberries, rhubarb, honey and cornstarch. Mix well and arrange evenly over the bananas.
5. In a separate bowl combine the oats, nuts, baking powder, cinnamon and salt.
6. In a medium bowl whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture.
7. Combine milk and oat mixture. Arrange evenly over the strawberries and rhubarb.
8. Bake for 40 minutes or until the edges begin to bubble and turn golden brown.

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