Creamy Lemon Cashew Pasta with Kale

September 17, 2013 Kathleen Henry

I don't have too much to say today, except that yesterday we nearly reached 3,000 visits! Whaaa? Yes. People, that's like half of my town just perusing Produce On Parade...it's so weird to think about. Anyways, not wasting anytime, let us move along to this delicious pasta dish. Tart and tangy lemon combines with luscious cashews to make one smooth, thick and creamy sauce for penne pasta that pairs with sauteed carrots and wilted kale. Hold up. Cashews? As a sauce base?! Oh the veganity! I know, I know...if you're not vegan, a cashew-based sauce may seem a bit odd. However, rest assured that you don't have to be vegan to enjoy this hearty dish. It's a tastier, healthier, friendlier, and downright jazzier alternative to a boring alfredo dish.

So go make it! And enjoy all the vegany goodness.

Creamy Lemon Cashew Pasta with Kale

Inspired by An Officer and A Vegan

Serves 6

--For The Sauce--
1/2 cup raw cashews, soaked
3 cups vegetable broth
2 lemons, juiced
3 Tbsp. cornstarch
1 Tbsp. olive oil
1 1/2 tsp. dried basil
1/4- 1/2 tsp. turmeric
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. ground black pepper
--For The Pasta--
18 oz. dry Penne pasta (or pasta of choice)
1 tsp. olive oil
1 small yellow onion, diced
3 medium carrots, sliced thinly
4 cloves of garlic, minced
1 bunch of kale, de-stemmed and chopped
fresh parsley, chopped for garnish

Place the raw cashews in a small bowl and fill with water to cover the cashews. Microwave for 2 minutes and let sit until ready for use. Drain and rinse before use. Place all the sauce ingredients in a blender followed by the drained and rinsed cashews and whirl on high until smooth.

Bring a large pot of salted water to boil. Once boiling, add the pasta and cook until al dente. Drain and set aside. While the water boils, heat the olive oil in a large frying pan. Add the onions and carrots and saute for about 5 minutes, then add the garlic and continue to saute for another few minutes.

Produce On Parade - Creamy Lemon Cashew Pasta with Kale

Now, add the sauce and saute another 5 minutes or until the sauce thickens. Don't worry, I know the sauce seems thin but it will thicken up as it cooks. Next, add the kale and allow to cook a couple more minutes, until the kale has just wilted.

Add the cooked pasta into the sauce and veggie mixture and stir well to combine. Serve hot with plenty of fresh parsley atop.

I thought I'd share this wonderful quote. It really sums up how I feel quite perfectly. I'm ever changing and always surprising myself, but one thing that stays true is that I really have always tried to better myself (some things more than others...knitting...yea, it's not meant to be).

There are lots of little things we can do to help make ourselves healthier and happier and the world a more peaceful place. They don't have to be big changes. Sometimes the littlest changes turn around to be the most profound influences.

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And of course for fun, what am I listening to? Langhorne Slim – On the Attack

Homemade Instant Oatmeal Packets & Backpacking

September 16, 2013 Kathleen Henry

Today I give you a simple recipe and some awesome Alaskan backcountry pictures! When Todd and I decided to go backpacking up by where we got married last year, we knew we had a rather large stash of 1000 year old Mountain Houses and Backpacker's Pantry freeze dried meals. We dug them out only to discover that, as vegans, we couldn't eat a single one. Poo.

So, I decided to make some oatmeal for us. When I was a child, we always brought along those little, sweetened packets of oatmeal backpacking. My favorite was the Fruit and Cream type. Don't you dare give me any of those Apples and Cinnamon ones, blech! Did you know those little packets have whey in them, though? Why, Quaker!? Why???

Oh well. So if you don't want whey in your oatmeal either, here's how to make your own! I used erythritol but you can use sugar if you like.

Be sure to add freshly picked berries if you have access! This is my favorite breakfast. Bonus points if you eat it in sleeping bag, outside on top of a mountain!

Homemade Instant Oatmeal Packet

Inspired by Quaker Oats

Makes 1 packet

1/2 cup dry instant oats
2 tsp. erythritol (or sugar)
1 tsp. vanilla powder
1/8 tsp. kosher salt
1/8-1/4 tsp. pumpkin pie spice (optional, or cinnamon, etc.)
boiling water (amount to preference)
add-ins (berries, fruit, seeds, nuts, etc.)

In a small baggie/canister/bowl add all the ingredients and mix or shake well to combine. When ready to use, place in an appropriate bowl and fill with desired amount of boiling water.Voila. Done.

Awesome Alaska Backpacking Pictures

And now on to some amazing Alaskan photos. Below you'll see some of the berries I put in my oatmeal!

Yes, it was a little late in the season, however, the blueberry situation was OBSCENE! I went bananas...obviously.

Blueberrymania, no? It was pure joy. The Fall colors were very lovely. We don't have these colors quite yet, outside of the mountains.

Still a little ways to go! It was extraordinarily muddy. And here we are, finally at camp! We made it!

This is the Official "My Backpack's Off"' pose, in case you were wondering. There's no quite feeling like it. Don't laugh.

Todd and Bob may have the whole "relaxing" thing down a bit better than I do.

We saw a massive bear print along with scat. So that was special.

This is what vegans bring camping when they don't plan ahead and dehydrate a meal. There is also some chocolate with candied ginger, and lemon drops too!

Todd got a JetBoil for his birthday. What a spoiled boy!

Our furry child hauls his own goodies, of course.

He loves us.

Family picture! We were photobombed by a blueberry...

We were happy to squeeze the last backpacking trip in before the snow flies. It was 32 F when I left for work this morning, so literally, we could have snow any day now! Bring it on.

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Roasted Pumpkin Pie Chickpeas

September 13, 2013 Kathleen Henry

Last night I had a hankerin'. Sweets. Always with the sweets. Some people crave french fries or potato chips, those crispy, salty, fatty flavors. Not me. Give me the sweets. Give them to me right now. It may be a bit of a problem...either way, problem solved thanks to these Roasted Pumpkin Pie Chickpeas.

You can't escape the pumpkin, no matter how hard you try. Why would you want to anyway?

But first a story. When Todd I and were moving last year, I found with my little hand exploring, blindly, the dusty remains deep within the bowels of the forsaken baking cupboards of my childhood home...a little, abandoned, dusty jar of pumpkin butter. Jackpot. Obviously, I couldn't leave that little guy behind.

So, naturally, it's been sitting in my spice cupboard for about a year now. I know, you're thinking I should probably use it fairly soon. But, pumpkin butter is special though. In my opinion it has to have a great purpose to be opened. The unfortunate part of this uplifting story...is that the jar is at least, oh...I talking at minimum 10 years old. Yes. I know this because it was came in a gift box my family got for Christmas many, many years ago. I also found a tiny pack of coffee, which...we drank.

Yep. So if I die soon, you'll know what did it. It was the pumpkin butter (see above)...or the coffee (culprit not pictured). To my defense, the lid of the jar popped when I opened it. It tasted fine. Well, except for a distinct, slightly metallic aftertaste. Oh lord I am going to die, aren't I? Anyways, I suggest getting a fresh jar of pumpkin butter, for your own safety, and making these chickpeas. They are delicious. Like little bits of pumpkin pie!

Roasted Pumpkin Pie Chickpeas

Inspired by the hilarious Paint and Tofu

Serves 1...okay...2

1 15 oz. can of chickpeas (garbanzo beans), drained and rinsed well
1 Tbsp. vegetable oil
2 tsp. pumpkin pie spice
1 Tbsp. erythritol (or sugar)
1 Tbsp. pumpkin butter

Preheat oven to 375 F.

First, drain and rinse the chickpeas. Dry them off very well with a few paper towels. Do not skip this step. I'm watching you. Then place them in a medium bowl.

In a small bowl mix together the oil and the pumpkin pie spice. Drizzle over the dried chickpeas, and toss to coat evenly.

On a baking sheet lined with parchment paper, spread out the chickpeas and bake at 375 F for 20 minutes.

Once the time is up, place the chickpeas back into the medium bowl and coat with the sugar and pumpkin butter. Scatter them back onto the baking sheet and continue to bake for 15 minutes.