Simple, quick, absolutely amazing!
Today I had a serious hankering for some mushrooms. Well, that's nothing new for me, I'm actually always a mushroom fanatic (especially now that I'm vegan, they are the perfect food!).
So as a ravenously hungry Lydia came home from class today, you know that it was time to break out the heavy machinery.
This included pots, pans, cutting boards, knives, and...
Ta-da! The handy-dandy-brand new-thank you mommy-food processor! WOO! My life is now 10x easier :)
Anyways, I cut up my mushrooms and threw them into the pan with some olive oil, a little bit of onions, a huge handful of spinach, and spices such as salt, pepper, paprika, garlic powder, and chili powder.
While that was cooking on medium-low heat, I cut up my carrots, radishes, and tomatoes for the salad. The cilantro looked so lonely in the fridge and it smelled too lovely to leave it out so I threw some into the above mentioned food processor to add to my salad.
After I mixed it all together I squeezed some lemon juice over the yummy masterpiece, sprinkled it with salt and pepper, and drizzled it with Olive Oil Raspberry Vinaigrette dressing.
The mushroom-loveliness was done and I set the pasta to a boil on the stove.
Can I say it again? NOM!!
As the pasta cooked, I heated up the pasta sauce and threw the mushrooms and spinach into it.
As a vegan, I have to be careful about everything that I buy. Some pasta is not vegan and neither is all pasta sauce. I have definitely learned to read the labels!!
Despite the absolute deliciousness of the meal, I could not even finish all of the pasta (probably because I snacked on tortilla chips and fresh salsa while I was cooking...)
I know that this is extremely easy and has been done before, but I just had to post it because it made my day!