I try to eat vegan as much as I can, but it ain’t always easy. Being a meat lover who lived all of my childhood in France to persian parents, I grew up eating (and loving!!) typical parisian bistro-style food (mussels, oysters, veal liver, steak-frites, etc.) and delicious meat-based persian stews.
But at 40 years old and much more conscious of what food does to my body, what the industrial animal food production does to the environment, to animals and to less fortunate people, I try my best to eat less and less of it, ESPECIALLY when I notice the actual benefits on my body (I’ll eventually get into the details in a separate post).
So needless to say, when I find an ingredient that allows me to make a quick and easy vegan dish, I’m that much more motivated to go vegan for my next meal. So here’s my go-to pasta recipe: it’s quick, easy, inexpensive and all of the ingredients can now be found at most supermarkets (I think I got both products I linked at Maxi!).
TOMATO & SPINACH VEGAN PASTA
-1 portion cooked gluten-free pasta (ideal portion for carbs is the size of your fist, once cooked)
-1/3 cup Yves Veggie Cuisine Veggie Ground
-2 handfuls fresh spinach
-2/3 cup cherry tomatoes, sliced lengthwise in half
–Earth Island grated Parmesan style “cheese” (to your taste)
-1 tbsp vegetable oil
-1 tbsp toasted (or not) pine nuts
Heat up the oil and add the Veggie Ground on medium heat. Add your tomatoes after two minutes, let it cook for another 2-3 minutes, and add the spinach at the end. Remove from heat before your spinach gets all soggy.
Put the pasta in a bowl, add your veggies on top, sprinkle with the vegan “cheese” and pine nuts… and voilà! Enjoy :)
