Just look at them! Aren’t they beautiful?? I have been craving summer veggies like crazy. Maybe it’s because I have been eating out way more than I would like lately.
During the last few weeks of the spring semester, I had all these wonderful plans of how I would cook and bake and write blog posts and take lots of pictures because I would have all this newly acquired time, right? …wrong. I have been just as busy now but in a different way. So my goal is to post once a week, and it will probably happen on Sundays. Be on the look out and feel free to call me out if I don’t stick to it.
Ok, let’s talk summer veggies. Saturday night I waited way too long to figure out what I wanted to eat for dinner. Honestly, I was avoiding it because I knew that no matter what I decided to make, it would require a trip to the grocery store. That’s a bad place to be when you’re hungry. And here in Texas, where “everything is bigger”, it takes so long to get anywhere…Ok I must admit my concept of “long” might be a bit skewed – in Indiana we live less than 5 minutes away from the nearest grocery store. On the flip side, Austin has some really great natural food stores that make the extra drive well worth it (I’m looking at you, Whole Foods). 🙂
Anyway, I was lacking some serious motivation but I did make it to my laptop to start searching for what would satisfy my palate. I started with Gena’s vegan and raw food blog, Choosing Raw and landed me on this delightful dish. My dinner search was over and my motivation found! I made it to the grocery store and back with all my items just before 11pm. The only thing left to do was eat a bowl of cold cereal with almond milk and call it a night. The zukes, tomatoes, and fresh corn would have to wait.
Sunday afternoon, I prepped all the veggies while Christi, my partner in crime (and sister), made us pink smoothies (beets, carrots, strawberries, dates, water, and cashews) to get us through our hangry hankerings.
We needed that smoothie too because the veggies require some serious oven time – 45 mins to be exact. I was pretty tempted to just sauté the veggies to speed up the process but that would have been a serious mistake. The oven time (and a little patience) allowed the veggies to marinate in the extra virgin olive oil and freshly crushed garlic. Mmm…. the smell radiating from the oven was divine.
The final fare was even better.
It took some serious self-control to wait long enough to snap a couple quick photos of this and not just shovel it all in my mouth.
What’s to love about Gena’s penne with sweet summer vegetables, pine nuts, and herbs recipe @ChoosingRaw:
- it’s easy to make
- fresh summertime veggies, including zukes, cherry tomatoes, and corn (off the cob)
- the fresh basil really brings it to the next level and the oregano too (you can settle for dried oregano if you don’t have the fresh stuff on hand but don’t skip out on the fresh basil)
- it’s sauceless but you won’t miss it one bit
- pine nuts – so the recipe clearly calls for it and I had them but…I forgot about them. They’ll make their first appearance in the left overs though
- it’s vegan!
Subs or suggestions:
- the recipe calls for onions but I opted out because sometimes they don’t agree with me.
- try a yellow squash or another one of your favorite veggies.
- the recipe recommends adding the corn in to roast for the last 15 minutes of oven time, but I think our corn could’ve had a little more roasting time. Maybe try adding them in a bit sooner.
So what’s the final consensus? I think it’s obvious by all my raving but just in case any shadow of doubt remains, it was an absolute hit. You should try it. Check out the recipe here.
Dessert: vegan chocolate chip cookies