Simple Curry Pasta – Weeknight Dinners

Happy Tuesday!

Today I have a recipe for one of my absolute favorite weeknight dinners! Vegetable Curry Pasta! It is ready in thirty minutes and can be made with whatever veggies you have in your fridge. I make this dinner about once a week, especially in the summer. The ingredients I used are just my go to but feel free to customize!

I hope you enjoy!

INGREDIENTS

DIRECTIONS

  1. To start off, prep all your veggies and then dice your onion and zucchini and chop your cauliflower into small florets.
  2. In a large skillet over medium heat, add in a few tablespoons of your favorite cooking oil or water and add your veggies so they can start cooking down.
  3. While your veggies are cooking, fill a large pot with water and set it on high heat. Once it is boiling, add in your pasta and follow the instructions on the package until they are ready. Strain and set aside.
  4. Once your vegetables are fork tender, add in your curry sauce and coconut milk. Add your seasonings and mix thoroughly.
  5. Pour your vegetables and sauce over your cooked pasta and give it one last big stir and you are ready to serve!

Servings: Makes 4-6 servings
Prep&Cook Time: 30 minutes

Thanks for stopping by and I hope you try this recipe out!

Happy Eating,

Majken

*This post contains some affiliate links, which means I receive a small commission if you make a purchase using this link.


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Cheezy Almond Crackers – Vegan & Gluten-free

Happy Friday!

Today I have a super simple recipe for almond crackers. These are my favorite crackers to make and you can customize them anyway you like, I love just garlic, paprika and nutritional yeast! Dress them up or dress them down! I used a zig zap cutter to make the shape of the crackers, obviously I don’t have as much talent as I hoped but these can be made in a ny shape you like! These crackers are perfect for a snack or hors d’oeuvre and as always they are vegan and gluten-free! Let’s get into the recipe!

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, combine together your almond meal, nutritional yeast, seasoning and water until a wet sand like dough has formed.
  3. Line a baking sheet with parchment paper. Make sure to oil the parchment paper so your crackers don’t stick, I use coconut oil usually.
  4. Pour your dough out onto the parchment paper and with another sheet of oiled parchment paper, place that over the top of the dough (so the rolling pin doesn’t stick).
  5. Using a rolling pin, roll out your dough until it is about 1/4 of an inch thick.
  6. Peel back the top layer of parchment paper and now you can cut the shapes of your crackers. I used a zig zag cutter to make the squares and a round pastry tip to create the holes in the center of the cracker.
  7. Place them into the oven for 20 minutes, after the first 10 minutes check every few minutes to make sure they don’t overcook.
  8. Once they are golden brown take them out of the oven and let them cool for a few minutes before serving with cheese, dip or veggies!

Servings: Makes 4 servings
Prep & Cook Time: 30 minutes

I hope you enjoy this recipe!

Majken

*This post contains some affiliate links, which means I receive a small commission if you make a purchase using this link.

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