So, I finally am able to try out my newest cookbook. It was a gift from my sister’s mother-in-law entitled Mississippi Vegan by Timothy Pakron. It is my 3rd vegan cookbook, all gifted to me by family members. What can I say?! Cookbooks are a good gift for someone who loves to cook her meal from scratch. I definitely do. I just feel healthier doing so and it’s also more budget-friendly than eating out or buying ready-made meals.
My chosen recipe for this week: Picnic Pasta Salad
The recipe can be found on Chapter 3: ” Sandwiches & Salads. The ingredients are as follows:
- Bow-tie Pasta (Farfalle)
- Broccolini (Could not find this, used broccoli crowns)
- Carrots (I used Grape Tomatoes instead)
- Frozen Peas
- Vegan Mayo
- Fresh Oregano (Believed to have been used as far back as Hippocrates. Rich in antioxidants and antibacterial properties. Read more here.)
- Fresh Dill (Apparently, dill is a superfood that was once used to counter witchcraft and enchantments, among other medicinal uses. Read more about it here.)
- Fresh Lemon Juice
- White Wine Vinegar
- Nutritional Yeast
- Fresh Garlic
- Black Pepper
- It took less than 30 minutes to make.
- Very easy to prepare and put together. I just prepared the dressing while I’m waiting for the pot of water to boil.
- Once the pasta was cooked and drained, I just mixed it all together in a large bowl.
- It taste pretty good. There’s just an after taste for me from the fresh herbs. I’m just not used to cooking with or eating herbs. (See, I’m already growing with this recipe – broadening my taste palette – to go along the theme of my blog this year: Growth.)
- It makes a pretty decent batch to share with the others. A good decent size for a potluck get-together, which I’m actually glad to have something easy to prepare and bring. Cookbook says it serves 6 to 8.
The following is a list of items I had to buy to make this recipe happen. What’s not listed, I already have.
White Vinegar Wine, $1.57 (Used just a couple of tbsps.)
Organic Dill, 5 0z, $1.98 (Used everything)
Organic Bowtie Pasta $0.90 (Used everything)
Tomato Grape, pint, $1.68 (Used half – my teen ate the other half before I could use it!)
Organic Frozen Peas, 10 oz, $0.79 (Used everything)
Mayo $3.48 (Used nearly all)
Fresh Lemon, $0.50 (Used half)
Fresh Oregano 0.08 oz, $2.48 (Used half)
Total cost: $12.88 (Accounting for partial price = $10.)
This is a pretty good recipe, very easy to make as well. My only concern is that the dressing is made of mayo and I’m getting a little bit more hesitant the more I look at it and eat my serving. I don’t really eat mayo all that much. I love to eat it with ketchup when I’m eating french fries but that’s pretty much it. So, I ‘m not sure I will be making this as often. I don’t eat healthy as I’d like, don’t mistake me. Otherwise, I’d be fit with all these exercises I’ve been doing for nearly 2 months now. Mayo is just not my thing. I feel the same way when eating pasta drench in olive oil. Even though I know olive oil is good for me. I try it anyway, just to see if I like it or if my fam will like it.
I know someone who loves anything I cook, except for bokchoy and spinach:
I love the tidbits I found out about the fresh herbs I used in this recipe. I will definitely be using them more now that I know how beneficial they are to my health. They are a bit pricey though; but, medicines are too.
This is my second time using Nutritional Yeast. I used it to make vegan scrambled eggs last Christmas. The online recipe I randomly chose wasn’t as great so I’m still on a look out for a great recipe. My teen tasted it during our tea party and I am on a quest to replicate it. I just bought another tofu to try it again this 3-day weekend.
Making this Picnic Pasta Salad recipe was a success. Tune in next week, when I post another one of my attempts on a vegan recipe off my newest cookbook. You may also check out Tim’s own blog site here, to check out recipes he shares on his blog.
Until next time.
If you are participating in Veganuary Challenge, how is it going for you?