Kalamata Pasta with Chickpeas and Kale

While I was at the store the other day I discovered this ridiculously thick spaghetti. Naturally, I had to try it. On the back of the package it explained that because of it's substantial girth (snicker), it would hold up well in casseroles and heavily sauced dishes. I decided my Kalamata Pasta with Chickpeas and Kale would be the perfect dish to experiment with. 

I liked the thick pasta, though it was kind of a pain to boil. Normally I just shove the pasta down into the pot as the bottoms get soft. No can do with this pasta. Todd didn't like these little buggers because he said they were too "unwieldy, unpredictable, they do what they want and they make a mess." I obviously won't be getting this pasta again! But, it was fun to try out. If you see the thick pasta in your grocery store, be adventurous and try it! 

In this Mediterranean inspired pasta dish, thick spaghetti is laden with salty Kalamata olives, protein-packed chickpeas, fresh tomatoes, and tender kale.

You're going to love it. 

Kalamata Pasta with Chickpeas and Kale

Serves 6

• Pasta:
• 1 lb. thick spaghetti pasta, dry
• Aromatics:
• 1 Tbsp. olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried marjoram
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• Middle:
• 4 medium vine-ripened tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1 Tbsp. vegan sugar
• End:
• 1/2 cup Kalamata olives, de-pitted and halved
• 1 15 oz. can of chickpeas, drained and rinsed
• 2 15 oz. cans of diced tomatoes
• 1 small bunch of kale, de-stemmed and chopped

In a large soup pot, heat the olive oil over medium-low. Add the remaining aromatic ingredients and saute until the onions begin to brown slightly, about 8 minutes.

Add the middle ingredients and simmer for about 8 minutes. Meanwhile, bring a large pot of salted water to boil for the pasta. 

Now, add the olives and chickpeas. Saute for an additional 3 minutes. 

Add the pasta to the boiling water and cook according to package. Then, incorporate the canned tomatoes and the kale into the sauce. Stir well and simmer covered while the pasta is cooking.

When the pasta is done, drain and add to the sauce. Remove from heat and allow to rest a few minutes before serving. 

Serve hot. 

Amen to this song, ladies: Ok Sweetheart – Can't Stop This

German Word of The Day: Kale --> Grünkohl (pronounced: groona-coal) Not sure how I haven't done that one yet!

Good Deed of The Day: Sign this petition to help stop climate change from endangering the Pygmy Rabbit. Author is the Environmental Defense Fund. Damn you, climate change! Look how cute!

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Thai Peanut Spaghetti Squash Veggie Bowl

I've been wanting to make this dish for quite some time. So long in fact, that the spaghetti squash I bought a week, a month ago had started to look pretty, well...sad. It was time. I couldn't put it off any longer. You see, spaghetti squash is my kitchen nemesis. I dread cutting them open. So, I usually opt for some much friendly squash to murder like, say, acorn squash. Butternut can still be pretty tough but delicata is my BFF in the squash world. That shit's like cutting butter. Plus, the rind is edible which is the bees knees in my book.    I've never actually harmed myself (or anyone else!) while trying to dismember a squash, but it's only a matter of time. Really. However, I'm excited to say that this dish was absolutely and totally worth it. If you want to cook spaghetti squash but your stronger significant other/roommate/random stranger isn't home to help you, don't fret. If I can do it, then you too possess the power to murder that godforsaken spaghetti squash.  

My best advice is to just take it slow. It probably took me about 15 minutes to crack this badboy open. No joke. I've heard of people microwaving the squash first to soften it, but then...you still have to wait for it to cool, so it probably takes just as long. Maybe I'm just a wimp. Am I making a big deal out of this squash thing? Who knows, but I think we've adequately examined this issue. Moving on. 

Back to this bowl! Okay, super yummy. I may (or may not!) have just been eating the sauce from the blender with a spoon. Whaaat? Don't judge me! I had a tough day yesterday. There's really not much to say except this veggie bowl is full of healthy buddies like squash, yams, broccoli, kale, and cashews for crunch of course. Mint, cilantro, sesame seeds and a Thai lime peanut sauce top it off. 

Thai Peanut Spaghetti Squash Veggie Bowl 

Inspired by The First Mess

Serves 4-6

• --For The Bowl--
• 1 large spaghetti squash, roasted
• 1 head of broccoli florets, chopped
• 1 medium garnet yam, diced (or sweet potato)
• half a bunch of kale, de-stemmed and chopped
• 1/2 cup chopped cashews or peanuts, toasted
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• sesame seeds (to garnish)
• --For The Sauce--
• 1/2 cup water
• 1/2 cup natural peanut butter
• 1 Tbsp. erythritol or sugar
• 1 Tbsp. sesame oil
• 1 Tbsp. rice wine vinegar
• 2 Tbsp. soy sauce 
• 1 1/2 Tbsp. fresh ginger paste (or 1 Tbsp. sliced fresh ginger)
• 1/4-1/2 tsp. fresh ground chili paste
• 1 lime, peeled and chopped (no seeds or pith!)
• 2 garlic cloves, peeled

Preheat the oven to 350 F. Very carefully cut the squash in half, veggie hot dog style. This is always terrifying for me, hopefully you possess better squash murdering skills than I do! Place  the two halves on a baking sheet, face down. Bake at 350 F for about 1 hour. When done, a knife tip should pierce the outside fairly easily. Allow to cool slightly before scooping out seeds. Then using a fork, string the squash meat free.

When there are about 15 minutes left for the squash. Place the chopped nuts on a baking sheet and toast for about 10-15 minutes. Careful that they don't burn! Remove and allow to cool.

While the squash cooks, steam the chopped broccoli, yam, and kale until the yam is soft. Chop the yam into pretty small pieces so you could steam them all together. Laziness for the win! They'll take about 15 minutes to steam, but check up on them. Once done, mix in the toasted nuts and set aside until ready for use. 

Add all of the sauce ingredients to a blender and blend on high until smooth and creamy.

Serve the veggies and nuts over a bed of stringed spaghetti squash and top it all with the Thai peanut sauce.

Garnish with sesame seeds and the chopped herbs!

Oh and an update on Oreo, apparently one of our local coffee shops put his picture on their Facebook page yesterday and now he's off the shelter list! So, I guess he got adopted. This is a wonderful thing...aside from the fact that he was supposed to be mine! Todd had even said I could inquire about him! I called the shelter but no one picked up. Argh! Not to worry though, there are two other dogs at the shelter that I have my little doggie-loving eyes on...

Listening to Lenka – Anything I'm Not

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Creamy Pasta with Roasted Butternut Squash and Kale

Oh. Good. Heavens!

I literally pranced around the kitchen like a little kid on Christmas morning when I tasted this bangin' pasta. In case you don't know, that is part of some song. I don't know what song, if you know what song, let me know. That's the only part I can recite. Anyways, new favorite dish alert! Gah, this pasta dish is so delicious I could never do it justice just talking about it. You'll just have to go make it, I'm sorry. 

This is Fall comfort food at it's best. It's sweet, it's savory, it's creamy and cheesy and guess what? It's actually pretty darn good for you too thanks to delicious roasted butternut squash and wilted kale. Really, there's not a whole lot tastier than roasted butternut squash. And it makes the whole house smell so wonderful and cuddly and just goddamn lovely. Sigh. 

If you're trying out veganism this is a fantastic dish to start with. I feel like this would definitely be my "bible" of vegan dishes. Like, if I was going around door to door trying to convert people (as I always do...) then I would definitely use this dish as my converting weapon of choice. That was probably horrendously offensive. I can't be controlled.

Anyway, seriously, it's amazing. But I mean, lets be real here...everything, most things, some things I make are pretty amazing. Well, everything I post at least. Did you try yesterday's soup?! It was pretty incredible, too. 

Vegan and omnivores alike are going to love this pasta. Come on, it has cheese in it okay? And yes, some vegan cheese is downright excellent!

Creamy Pasta with Roasted Butternut Squash and Kale

Inspired by Apartment 34

Serves 6

• 1 small butternut squash, peeled and diced small (about 6 cups)
• 1-2 Tbsp. olive oil
• 1/4 tsp. kosher salt
• 1/4 tsp. fresh ground pepper
• 1/4 cup vegan butter
• 17 oz. of pasta ( I used whole wheat spaghetti) 
• 2 medium yellow onions, thinly sliced 
• 6 garlic cloves, minced
• 1 large bunch of kale, de-stemmed and chopped
• 1/2 cup vegan mozzarella cheese, shredded
• 2 Tbsp. nutritional yeast
• 1/4 tsp. dried sage

Preheat the oven to 400 F. Peel, remove seeds, and dice the butternut squash. Then, on a parchment lined, rimmed baking sheet scatter the squash cubes and drizzle with olive oil. Sprinkle with salt and pepper and toss around to coat. Bake for 40 minutes or until squash is tender when poked with a fork.

Meanwhile, slice the onions and mince the garlic. When there is about 20 minutes left for the squash to cook, bring a large saucepan of salted water to boil for the pasta. Once boiling add the pasta, cook for about 10 minutes or according to package and then drain. Reserve about 1/2 cup of the pasta water for use later.

Heat the butter in a very large soup pot. Allow to melt over medium heat for about 3 minutes then add in the onions and the garlic. Saute until the onions begin to turn translucent, about 5 minutes. Meanwhile, de-stem and chop the kale, then add it to onions and cook until wilted, about 5 minutes. 

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Add in the cooked pasta, reserved pasta water, cheese, nutritional yeast and sage and stir well to combine. Make sure there's no clumps of cheese. Now, add in the squash and stir gently to combine.  

Serve hot with additional sage or nutritional yeast to garnish or even some pumpkin seeds! Yum!

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