About Me and This Blog

I've been a vegetarian for almost six years now. For the first four years, I was a pescetarian (I ate fish). These days, I lean towards veganism and am very passionate about animal rights and welfare. Before going veg, I ate A LOT of meat. In fact, I had a bumper sticker on my first car that read "If we're not supposed to eat animals, then why do they taste so good?" Yeah, I was that person. I loved cooking meat, now I love cooking vegetarian EVEN MORE.

I post a lot of stories about animals and veggie food on facebook, and friends started asking me for recipes and more information on how to be a healthy vegetarian. This blog is my answer to those questions. Most if not all of the recipes can be made vegan by omitting cheese or subbing with vegan "cheese". Email me anytime.

Thursday, March 24, 2011

Greek Pasta with White Beans and Spinach

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini (white kidney) beans, drained and rinsed
10 ounces fresh spinach, washed and chopped (I use full leaves)
8 ounces penne or fusilli pasta
1/2 cup+ crumbled feta cheese
salt to taste
handful of chopped basil, chili flakes, oregano, at least two cloves garlic chopped
1/2 cup white wine into the sauce (optional but yummy)

Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Add herbs and wine. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta.

*I should add that we had some leftover cherry tomatoes in the fridge when I made this, so in they went!
*We just discovered quinoa pasta! Haven't tried it yet but we intend to try it this Thursday. A fantastic option for those seeking more protein in their pasta meals.
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