Breads and Muffins / Entree / Sides

Weekend Food Recap

Friday night, my husband and I were both tired from the work week, so we stayed in and I cooked.  I tend to cook heavier meals on the weekends because 1) I have more time and 2) its the weekend!! we’ve earned a little splurge 🙂 So Friday’s menu? Hubby’s favorite pasta, roasted noochy cauliflower, and cranberry orange walnut muffins.

Hubby’s Favorite Pasta aka Olive Oil Pasta

This is my meat-eater husband’s FAVORITE pasta.  He’s very go-with-the-flow, so he doesn’t frequently make dinner requests – but this pasta is an exception!  This meal is chock full of whole grains and healthy fats.  I normally serve it along something light such as a salad or roasted vegetables, although its filling enough to be served by itself.  If you are trying to cook a vegan meal for meat-eaters, this is a perfect choice – I promise they won’t miss a thing!  And it’s so easy to make too!


  • 3/4 of 14oz package of 100% whole grain thin spaghetti

    Olive Oil Pasta with Tomato and Avocado

    Olive Oil Pasta with Tomato and Avocado

  • 1/3 cup of quality extra virgin olive oil
  • 2 t dried basil
  • 2 t dried oregano
  • 1 t garlic powder
  • 1/4 cup chopped fresh basil
  • salt and pepper to taste
  • 2 ripe avocados, cut into small chunks
  • 15-20 cherry tomatoes sliced in half
  • basil leaf garnish optional


1. Cook pasta according to package directions.

2. While pasta is cooking, chop basil, avocado, and tomatoes.

3. Once pasta is done, drain well.

4. Pour pasta into large serving bowl.

5. Add olive oil, herbs, garlic powder, s&p, and chopped basil and mix until pasta is coated.

6. Carefully mix in avocados and tomatoes.

7. Serve immediately, while pasta is still warm.

Roasted Noochy Cauliflower

Although this recipe calls for nutritional yeast (or nooch, as some call it), I wouldn’t say the end result is “cheesy.”  The nutritional yeast adds an almost sweet and salty flavor here.  It’s a bit difficult to describe, so i suggest making this for yourself and letting me know how you think it tastes!


  • 1 medium sized head of cauliflowerimage
  • 1 T olive oil
  • 1 T nutritional yeast
  • salt and pepper to taste


1. Preheat oven to 375 and line a baking sheet with aluminum foil.

2. Chop cauliflower into bite sized pieces and place on the foil.

3. Pour olive oil over cauliflower and toss until combined.

4. Sprinkle on nutritional yeast and s&p and toss cauliflower again, until coated.

5. Bake for approximately 21 minutes, until cauliflower has begun to brown.

6. Remove from oven and wrap it in the tin foil to keep it warm until you are ready to serve.

Cranberry Orange Walnut Muffins

Adapted from the Post Punk Kitchen

These muffins are gluten-free, vegan and A-Mazing!!  If you haven’t tried baking with brown rice flour, stop what you’re doing, run and get some from the grocery store, and fulfill your brown-rice-destiny!!  This flour results in light and fluffy baked goods, with a hint of a nutty sweetness.  YUM!  Using whole cranberries gives a pop of color and the cranberries will burst or come close to bursting in the oven, making for a delicious juicy bite!  Makes 12 muffins.


  • 2 cups brown rice flour
  • 2/3 cup sugar
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 cup fresh orange juice (I squeezed two large oranges in my juicer and I suggest you do too, but these could be made with store bought orange juice as well).
  • 1/3 cup applesauce
  • 1 T canola oil
  • 2 heaping T orange zest
  • 2 t vanilla extract

    Somebody couldn't help themselves and already took a bite out of this muffin :)

    Somebody couldn’t help themselves and already took a bite out of this muffin 🙂

  • 1.5 cups whole fresh or frozen cranberries (not chopped) (I used frozen)
  • 1 cup roughly chopped walnuts


1. Preheat oven to 375 and lightly grease muffin tin.

2. In large mixing bowl, whisk together flour, sugar, salt, baking soda, and baking powder.

3. In small bowl, mix together applesauce, canola oil, orange zest, orange juice, and extract.

4. Make a well in the center of the dry ingredients, and pour in the wet ingredients.

5. Begin mixing – you only want to mix this until just combined.  About half-way through mixing, add the cranberries and walnuts and stir in, just until batter is moist and add-ins are mixed throughout.

6. Bake approx. 25 minutes, until muffins are golden, and a knife or toothpick inserted in the center comes out clean.

7. Muffins will keep stored in an airtight container several days.



3 thoughts on “Weekend Food Recap

  1. Pingback: Olive Oil & Balsamic Pasta | mignonpanache

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