So this is the new year, a time for a new change, a new look, a new perspective. Eh, don’t we seem to say that every year? “this year I am going to lose ten more pounds and floss daily and I will be perfect and happy!” then come January 3rd, you’re not flossing after your fourth serving of Trader Joes’ Mint Joe-Joe’s…and that’s ok. I think it’s alway better to just be honest and embrass our imperfections. Cause I mean really, everyone has them..except for maybe Marion Cotillard, but that’s a different story.
Speaking of perfection, the husband has been cooking some of the most amazing vegan dinners for me when I get home from work. They are there and ready to go! The first night I could smell the deliciousness from the street! Le ciel absolute!
The first night was a mushroom and walnut pate. I was too eager to eat so there were no photos taken unfortunately. The following evening was a pasta della California from the Vegan with a Vengeance cookbook
(a must have cookbook for any vegan or non-vegan looking for unique recipes) This is such a unique and exquisite dish, perfect for those out of town guests! Welcome to California!
1/2 lb linguine
3 cups broccoli, tops cut into small florettes, stalks sliced thinly
2 tablespoons olive oil
8 garlic cloves, minced (yes 8!)
1/4 teaspoon grated lime zest
1/2 teaspoon red pepper flakes
1/4 cup white wine (Trader Joes is wonderful for this!)
1 cup vegetable broth
2 tablespoons lime juice
1/2 teaspoon salt
3 dashes fresh black pepper
4 cups loosely packed arugula leaves
2 avocados, peeled and sliced into 1 inch chunks
Now for the fun part:
Bring a large pot of water to boil, it’s good to prep the other ingredients while this is coming to a boil. Add the pasta and cook as per package directions
Preheat a large non-stick skillet over medium heat.
Add the olive oil garlic, lime zest and red pepper flakes and gently heat, stirring often for about 2 minutes, being careful not to burn the garlic.
Add the wine and turn up a bit to reduce the wine, about 2 minutes.
Add the vegetable broth, lime juice, salt and fresh black pepper and bring to a boil.
Once boiling, lower the heat.
When your pasta is just about done, add the brocoli and cook for another minute or two, then drain.
Add the broccoli and pasta to the pan and toss it around, making sure to get everything coated in garlic, for about 3 more minutes.
Throw in those plump avocados and turn the heat off.
Toss the pasta to spread the avocado around, but be gentle! Dont mash them! Just until it is warmed through, about a minute.
We squeezed some extra lime juice on top and had the rest of the white wine with it. A must try for everyone!