Vegan Challenge: Cali Pasta and Tacos

Rather than give a run-down of every meal, which gets boring, here are the most recent recipes I've tried in the Vegan Challenge.

Wednesday 3/19:

Pasta della California

Four servings • 30 minutes to prepare

This is a quick and tasty pasta is easy enough to make any night of the week and can easily be made with a gluten-free pasta if you have an intolerance or just want to cut back on the wheat products. Use avocados that are ripe, but still firm. It’s best the avocado chunks are firm — an overripe avocado might just turn to mush. If you have little ones that think everything is too spicy, cut back the garlic and red pepper flakes to accommodate your pickiest eater. And if you have leftovers your saving, tuck the avocado chunks under to pasta to keep them from browning overnight.

Ingredients
1/2 pound linguine (used orzo because that's what I had, not the best choice in hindsight)
3 cups broccoli, cut into small pieces (used frozen, should have cooked more and cut up more)
2 tablespoons olive oil
7 cloves garlic
1/4 teaspoon lime zest
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 cup vegetable broth
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups arugula, loosely packed
2 avocados, peeled and cut into pieces (mine were not firm...oops!)

(added some small tomatoes and chopped brussel sprouts that I had left over)

Instructions

• Bring a large pot of water to a boil. Prep all your ingredients while the water boils. Add pasta once the water is boiling and cook according to the package.
• In a large skillet, heat the oil over medium heat and add the garlic, lime zest, and red pepper flakes. Cook for just a few minutes, stirring frequently. Add the wine, bring to a boil and allow it to reduce for about 2 minutes. Add the vegetable broth, lime juice, salt and pepper. Bring to a boil, lower heat to a simmer and add the arugula. Allow the arugula to wilt.
• Add the broccoli to the pasta 1 minute before it's done. Drain both and add to the skillet with the sauce and arugula. Toss well and cook an additional 3 minutes. Remove the pan from the heat and add the avocado. Toss gently and serve.

So how I made it, it turned out just ok.  Wouldn't use orzo in it, also would make sure to cook the broccoli with the pasta and then add to the skillet, rather than trying to half defrost them in the microwave and then throw in the skillet.  I always forget to save a 1/4 cup of pasta water to add to the skillet too.  Lessons learned.  

Friday 3/21

Portobello and Zucchini Tacos

Four servings • 45 minutes to prepare

I like to serve these tacos alongside a green salad with tomatoes and avocado.

Ingredients
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4-inch thick
12 (4 1/2-inch) corn tortillas
1/2 cup fresh salsa
1 ripe avocado, halved and sliced

Instructions
Preheat oven to 425° F. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
To serve, fill each tortilla with mushrooms, vegetable mixture, avocado and salsa.

These were awesome!!! We forgot to take pictures...sorry!  We must have been so hungry.  The zucchini took longer to roast than expected, and was still a bit too moist than preferred, so in hindsight we would start those first, then put the mushrooms and onion in.  Ended up having to broil the zuc and onion pan for a bit.  We also made a simple pico salsa, which was fine, but in the future I'd do a black bean and tomato salsa for these.  The avocado makes them extra delicious!