Rigatoni with Mushrooms and Vegan Sausage

This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Rigatoni with Mushrooms and Vegan Sausage - Produce On Parade - This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

*sigh* I aim for one recipe per week and wind up making it to about one per month! It’s not ideal, I know, but it’s hard work, with a wee man running around, to get the adequate time needed to recipe develop, create and make a recipe, do the photography, then write up a post. It seems simple enough, and it is (albeit there is a lot of toil that goes into making a post) but it just takes so much darn time.

It’s a great joy to be able to cook and write and share it all with you. However, now that Todd and I have a little family, I prioritize my free time with them; whether it’s skiing on the weekend with friends or just simply chillin’ inside by the fire reading and playing with stuffed animals. We actually cook and bake a lot, but Oliver loves to help and there isn’t a lot of measuring happening and we really just wing things together. Messily and quickly. It’s not super kosher for sharing recipes here on Produce On Parade.

While I try to navigate dedicating time to this space but not sacrificing time with family and friends, I want to thank you for being so patient. You’re all so wonderful; I love hearing from you, especially those of you who have been here since the beginning six years ago. It blows my mind it’s been six years already. Thank you guys! Happy Valentine’s Day to your loves, your friends, your family <3 Love makes you want to stay. Love is a day full of hugs. Love is cheers when you get home.

Bear with me today, I’m on Tamiflu (I don’t have the flu, but opted to take it prophylactically due to work exposure) and it really makes it difficult to concentrate. I think I’ve spent about 20 minutes trying to write one paragraph!

Rigatoni with Mushrooms and Vegan Sausage - Produce On Parade - This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Rigatoni with Mushrooms and Vegan Sausage


Rigatoni with Mushrooms and Vegan Sausage
By

This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Ingredients
  • 1 lb dry rigatoni pasta (or pasta of choice)
  • 1 tbsp olive oil
  • ½ yellow onion, diced
  • 3 whole garlic cloves, minced
  • 1 (14 oz) package of Lightlife Gimme Lean Veggie Sausage
  • 12 oz fresh cremini mushrooms, sliced
  • 1 ¾ cup unsweetened, plain soymilk
  • 1 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp salt, to taste
  • Dash of white pepper (black pepper will work)
  • Dash of shiitake mushroom powder (optional)
  • ¼ cup fresh parsley, chopped
    Instructions

  1. Over high heat, bring a large pot of water to boil for the pasta. Cook according to package until al dente, about 9 minutes. Drain and set aside.
  2. In a large rimmed frying pan, heat the oil over medium heat. Saute the onion and garlic for about 3 minutes then add the sausage, breaking it into bite size pieces with a wooden spatula. Add the mushrooms; saute an additional 5-8 minutes, until the mushrooms have darkened and shrunk.
  3. Whisk the nutritional yeast through the mushroom powder into the soymilk and stir into the mushroom mixture over medium-high heat. Stir occasionally until slightly thickened, about 3-5 minutes; while deglazing the pan. Remove from heat.
  4. Stir in cooked pasta. Serve hot, topped with fresh parsley.

Prep time:
Cook time:
Total time:
Yield: 5
Rigatoni with Mushrooms and Vegan Sausage - Produce On Parade - This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

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These aren’t much to look at, but I guarantee you that everyone is going to love them! Quite possibly one of Todd and my favorite meals, these tacos are so quick and easy to whip up. Perfect for a busy weeknight. Oliver really enjoyed putting the lettuce on the tacos too, so kid-friendly! Yay!

Have you watched the Tidying Up with Marie Kondo show on Netflix? I read her book several years ago and still fold my clothes in her very particular way, even though I found the book to be slightly absurd. We watched the show a couple weeks ago and pretty much turned our house upside-down. I don’t know what it was about actually watching her go through with people and help them ‘tidy up’ but it really made an impact on us. If you haven’t seen it, it’s definitely worth the watch! Okay, PSA over. Now it’s taco-time!!

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat' - Produce On Parade - This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'


Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'
By

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Ingredients
  • 1 tbsp olive oil
  • 1 15 oz can of sweet corn, drained well
  • 2-3 small zucchinis, diced small
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 ¼ cup whole raw walnuts
  • 2 ½ tbsp soy sauce
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • ½ small head of romaine lettuce, chopped
  • 20 cherry tomatoes, halved
  • ⅓ cup fresh cilantro, chopped
  • 8-10 taco-size flour tortillas
  • Sprinkle of shredded vegan mozzarella
  • Spoonful of salsa, to taste
Ingredients
  1. Over medium, heat the oil in a large frying pan. Once hot, saute the corn and zucchini for about 5 minutes, stirring occasionally, until they begin to brown. Remove from heat and set aside.
  2. While the veggies fry, place the chickpeas through the garlic powder into a food processor. Pulse several times, until the mixture resembles taco meat. There should be small chunky bits of walnuts and chickpeas, and the spices should be well blended. Transfer to a microwave safe bowl.
  3. Prep the veggies. Microwave the taco meat for about 1-2 minutes, until warm. Heat the stack of tortillas in the microwave for about 15-30 seconds, to heat.
  4. To assemble the tacos, place lettuce on one taco, followed by taco meat and pan-fried veggies and then the remaining veggies. Top with a sprinkle of shredded vegan mozzarella and a spoonful of salsa, to taste, on each taco. Divide the fillings evenly between all the tortillas. Serve hot.

Prep time:
Cook time:
Total time:
Yield: 8-10 tacos
Corn & Zucchini Tacos with Chickpea & Walnut 'Meat' - Produce On Parade - This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Simple Creamy Vegetable Soup + My Alaska Earthquake Story

This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

Produce On Parade - Simple Creamy Vegetable Soup - This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

I’m not sure if you may heard the front page news, but on Friday Alaska had one of it’s biggest and most destructive Earthquakes to date. I posted some photos of our house and a couple of the collapsed overpasses and roads on my social media sites, which you can see here.

I’ll try to keep my story short.

I was at work when it hit. It was 8:30 in the morning and I had just settling in, drinking my coffee and looking over our patients and schedule for the day. When our building began to shake I sat for a second or two assessing how severe this was going to be. We get a lot of earthquakes in Alaska and most of them are minor. However, when the earth continued to shake I fell under my desk. The shaking became so violent, more than I’d ever felt, and all I could think about was Oliver and Todd at home. “Are they safe, are they safe, are they safe,” was all that rushed through my mind.

Finally, the shaking stopped after what felt like forever but turned out to only be a couple minutes (which is actually an etinerity when you’re in a massive earthquake). We ended up evacuating our clinic and I raced home. There were ambulances everywhere and the roads were packed. None of the roads I had to travel on were damaged but the photo below is ten minutes from my work.

Photo by Marc Lester

Photo by Marc Lester

Todd and Oliver made it through unscathed (well, except for Todd’s left foot). Oliver was standing on his stool pictured below when it started. Todd grabbed him and they huddled under our dining room table until the shaking stopped. When I got home we proceeded to clean up A TON of broken glass and dishes over the weekend. Lots of large, custom framed art pieces I did broke. Several potted plants took a hit. Items flew off of shelves and Oliver’s room looked like a herd of dinosaurs stomped through, with lamps and monitors swinging off the desk. Everything on any table or desk fell to the floor. Several pieces of our siding cracked and there are a couple cracks in our interior walls but no serious damage. There’s a huge gouge in the earth in our front lawn that I literally stuck my ENTIRE hand in! It was crazy that the shaking actually opened up our childproof cabinets!

Oliver walked around most of the day pointing sadly at everything and telling us, “Broke, broke, broke..”. The aftershocks have been keeping everyone on pins and needles as we continue to experience very large quakes. Everytime one comes rumbling to life Oliver shakes his head pleading, “No, no, no…” It’s heartbreaking seeing him in so much fright.

Produce On Parade - Simple Creamy Vegetable Soup - This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

We are so thankful no friends or family were hurt and nothing of super valuable or sentimental broke. Our family is definitely shaken though and I’m compelled to hold my babies a little tighter. There are many families who lost their homes and important objects. Several roads literally just fell into the earth. The highway to Anchorage and our international airport have both opened back up and we are all on our way to getting back to our lives.

In the aftermath, I’ve learned to slow down and truly cherish the little moments. Also, to keep a few gallons of water handy in the pantry. In addition, command strips are not earthquake proof. Our art will now be re-installed with nails… #liveandlearn

Produce On Parade - Simple Creamy Vegetable Soup - This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

Simple Creamy Vegetable Soup


Simple Creamy Vegetable Soup
By
This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.
Ingredients
  • ½ medium yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 large sweet potato, peeled and diced
  • 2 small/medium zucchinis, diced
  • 1 medium bunch of broccoli; florets only, chopped
  • 16 oz vegetable broth
  • 1 tsp seasoning salt or table salt
  • ¾ tsp ground cumin
  • ½ tsp celery seed
  • dash of white pepper (black pepper will work)
  • 1 cup canned coconut milk
Instructions
  1. In a medium soup pot over medium heat, dry-saute the onions and garlic until they become fragrant and soften. Add the sweet potato and saute an additional 5 minutes while preparing the rest of the soup.
  2. Stir in the remaining ingredients except for the coconut milk. Bring to a boil over high heat; reduce to a simmer and cook for about 8-10 minutes until the sweet potatoes are soft when pierced with a fork.
  3. Remove from heat and stir in coconut milk. Serve hot.

Prep time:
Cook time:
Total time:
Yield: 4
Produce On Parade - Simple Creamy Vegetable Soup - This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.