G’s Avocado Pasta
Greyson’s Avocado Pasta is incredibly easy, healthy, quick, and delish! One of his ultimate faves which works for my recently very busy schedule. Honestly, I usually make enough for 2 meals for the wee man and two meals for myself! And yes, I always use super cute pasta because it just makes the avocado shell bowl look even more fabulous. 😉 I always like to aim for ‘fabulous’. Hehe. Next time you have some super ripe avocados lying around, whip up some G’s Avocado Pasta!
- 1 avocado - smashed (save your avocado shells)
- 1/2 tsp lemon juice
- 2 1/2 Tbl cilantro - chopped
- 1 Tbl tofu - crumbled
- 1 Tbl plain greek yogurt
- 2 C cooked pasta
- Pinch of salt
- Mix the avocado and salt together in bowl
- Add the lemon juice, cilantro, tofu, greek yogurt - mix well
- Stir in the pasta and cover completely
- Place pasta in half of avocado shell
- Mix with diced tomato & sprinkle with parmesan cheese
G’s Protein & Veggie Tofu Scramble
- 3 medium sized slices of firm tofu
- 2 tsp very finely diced chickpeas
- 1 Tbl finely diced yellow pepper
- 1 Tbl finely diced pumpkin
- 3 finely diced broccoli florets
- 1/4 tsp basil
- 1/4 tsp oregano
- Olive oil for pan
- Pinch of salt & pinch of garlic powder
- Heat pan with oil
- Add pumpkin and pepper. Cook for 5 minutes.
- Add tofu, broccoli, chickpeas, basil, oregano, salt, and garlic powder. Scramble and cook for 5 minutes.
G’s Veggie Egg Scramble
- 1 egg
- 2 Tbl finely chopped spinach
- 1-2 Tbl finely diced carrot
- 1-2 Tbl finely diced yellow pepper
- 1 Tbl finely diced cheddar (optional)
- Pinch of salt (optional)
- Pinch-1/3 tsp basil
- Pinch-1/3 tsp oregano
- Olive oil to heat pan
- Heat pan with oil
- Add carrot and pepper and cook for 4 minutes
- Add egg, spinach, cheddar, salt, basil, and oregano.
- Scramble together for about 3-4 minutes.
Orange & Green Veggie Baby Food Purees
G’s Purees
- 2 1/2 cups pumpkin - diced
- 3/4 cup carrot - diced
- 1/4-1/3 cup chickpeas
- 1/2 cup water
- 1 1/2- 1 3/4 cup broccoli florets
- 3 1/2 cup spinach
- 3/4 cup potato - diced
- 1/3- 1/2 cup firm tofu
- 3/4 cup water
- Steam all ingredients for about 5 minutes at most
- Puree (I use my Baby Bullet - it's magical)!
- Pour into 2.5 ounce jars or keep each one in a large tupperware and serve how you'd like
- Not only do I mix these with rice cereal, but as my little man grows older I use them as sauces mixed in with pastas and other grains. You can even smear on toasts with smashed avocado!
Hello food lovers, bloggers, and fellow veg-heads!
I am a vegetarian food blogger who is just skimming the surface of how this blog stuff functions and am learning the ins and outs of food photography. I am an elementary music teacher at an international school, a new mom, a wife, and an expat. I live in Beijing, China and have been living the craziest and wildest adventures for over four years now. This is my fifth and final year here and then off to Oregon (though I’m a native New Yorker). I’ve decided that during my last year in Asia I want to finally get this blog going, chronicle my last year of travels, and become an amateur food photographer. Though I have no formal training as a cook or a chef, it is a hobby that I have had for about 15 years now. It really blossomed when I lived in OR and spent many a day cooking with my fabulous vegan friend, April. We’d drink wine, listen to loads of music (back then we were really into Feist & Rodrigo y Gabriela), create food and cocktails, and cook for all of our friends. More about that in future posts on the fantastic reflections and recollections of my life (there are many). My BS is in Classical Piano Performance and my Med is in Music Education. Thus far, creating this blog with the very little experience and understanding of the deep and inner workings of this blog-o-sphere world has been my most challenging education yet! I rarely use recipes when I cook and my philosophy is to never waste food, therefore I am often concocting dishes from what is left in my fridge. I wanted to finally write down my creations and actually be able to give people a solid recipe when they’d ask me for one of my dishes that didn’t sound like “oh you know, a little of this, a pinch of that” etc. So, I shall leave you with this… Expect some awesomely weird, fun, and ridiculous posts. I hope you both enjoy and join me on this blogging adventure!
Mangia!
Heather
