Spinach Spaghetti with Walnut-Arugula Pesto

Wanted to try a new arugula recipe. Here it is!

Ingredients:
2 garlic cloves
3 oz walnut pieces (about 3/4 c), toasted and cooled
4 oz arugula
1/2 tsp coarse sea salt
1 oz Parma! Vegan Parmesan
1 lb spinach spaghetti (like Hodgson Mills)
1 T grapeseed oil
Freshly ground pepper

Directions:
1. In a food processor, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and parmesan cheese, and set aside.

2. Bring a large pot of water to a boil. Add spaghetti, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

Makes 8 servings.

Nutritional Information:

Calories: 304

Fat: 10g

Saturated: 1g

Carbs: 43.5g

Fiber: 7g

Protein: 11g

Ratings:

Kristen: 3

Dave: 2

Artichokes with Dill Sauce

My mom always made this recipe when we are growing up. It's one of my very favorites!!!!

Ingredients:
2 artichokes, stems chopped off
butter, vinegar and dill weed to taste*We like ours heavy on the vinegar, especially Dave! Start with a tablespoon or 2 of butter, and add vinegar until you like the taste. Maybe 1/2 tsp of dill. Usually I would use whatever kind of margarine. Tonight I used Bestlife Buttery Spread. It's the

Directions:
Boil artichokes, covered, in a large pot for about 30 minutes. Check for doneness by taking off an outside leaf. If you can scrape off the fleshy part with your teeth, it's done. If not, boil longer!
To make the sauce, melt butter in a small saucepan. Add vinegar and dill weed to taste. Serve in individual ramekins or small mugs.
If you have never eaten a whole artichoke before and aren't sure what to do, here is a page that explains it very well!!
Serves 2.

Nutritional Information:

Obviously this totally depends on the size of your artichokes and how much butter you use, but here's an estimate:
Calories: 75
Fat: 1.5g
Saturated: 0.5g
Carbs: 13.5g
Fiber: 7g
Protein: 4g

Ratings:
Kristen: 5
Dave: 4

*We like ours heavy on the vinegar, especially Dave! Maybe start with a tablespoon or 2 of butter, and add vinegar until you like the taste. Maybe 1/2 tsp of dill. Usually I would use whatever kind of margarine. Tonight I used Bestlife Buttery Spread. It's the first time I've noticed a taste difference when using this product. (It's soy-based.) Taste-wise, it blended kind of strangely with the vinegar, I think, for an almost... spicy (?) sort of taste? It wasn't bad, just different.

Pasta with Veggie Garlic Butter Sauce

This is more of a method than a recipe. I make pasta with garlic butter sauce for myself ALL the time. I used to eat it sprinkled with parmesan cheese. You wouldn't think this would add so much to it, but I find without the parmesan cheese it's really boring. So I've been adding veggies to the mix. Here's what I made tonight.

Ingredients:
2 oz pasta of your choice
1 T butter (I used Bestlife Buttery Spread)
1-2 cloves of garlic, chopped
onion powder
Sliced/chopped veggies of your choice (Tonight I used zucchini and mushrooms, about 2 oz each)

Directions:
Cook pasta according to package directions.
Meanwhile, saute veggies in a small skillet sprayed with non-stick spray. Sprinkle with onion powder.
Remove veggies from pan and reduce heat. When cooled, saute garlic in butter.
Drain pasta. Just before serving, add veggies back to skillet just to warm through. Pour veggie/butter sauce over pasta.
Serves 1.

Nutritional Information:
Calories: 300
Fat: 7g
Saturated: 2g
Carbs: 47g
Fiber: 3.5g
Protein: 9.5g

Forks:
Kristen: 5

Mushroom Gravy

This recipe is from the side of a Tofurky box!

Ingredients:
4 oz mushrooms, sliced (I used white mushrooms but you could use other kinds)
2 tsp + 1 T oil
1/4 c unbleached white flour
2 c vegetable broth
1/2 T soy sauce
Pepper, onion powder and garlic powder.

Directions:
Lightly saute the sliced mushrooms in the 2 tsp oil. In another pan, combine and bubble the flour and 1 T oil together over low heat for 1 minute. Whisk in the broth along with the soy sauce, black pepper, onion powder and garlic powder. Cook until thickened, whisking out any lumps. Stir in the mushrooms and serve.
Makes about 2-3/4 c.

Nutritional Information:(per 1/4c)
Calories: 30
Fat: 2g
Saturated: 0.5g
Carbs: 2g
Protein: 0.5g