I had a request to post vegan dinner recipes more frequently – a request that I was more than happy to accommodate. I love it when readers reach out and give you suggestions on what to post so keep the requests coming y’all!
This is my vegan and gluten-free take on Pasta Florentine:
1 pound gluten free rotini or penne
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Heat a skillet over medium heat. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Serve immediately.
Let’s be honest. Mondays can be frantic and downright terrible. I’m only being negative because I wish I was outside in this beautiful Arizona weather right instead of being stuck in a cubicle. I don’t think anything can compete with Arizona fall weather. Anywho, even though it’s cooling down out there, it’s still important to stay hydrated!
I have been sipping on water infused with cucumbers and lemon slices – super refreshing!
All you need is a mason jar, some cucumbers, lemons and well… water. Super simple!
The best way to start any day! Juice it up!
- 4 red kale leaves
- 4 dinosaur kale leaves
- 2 celery stalks
- 1 carrot
- 2 cucumbers
- 1 orange
- 1 lemon
- 1 apple
- 1 cup raspberries
- 1 cup strawberries
- 1 cup red grapes
Juice it all up. Drink it up and enjoy!
Wow! This kids inspires me! I wish we had more 14 year olds (or any age for that matter) lobbying for GMO labeling.
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