Teach Cooks Edition! Roasted Tomato (Dairy/Gluten Free) Pasta

I feel like I’ve been cheating on life in the best possible way lately.

Dinner so easy it is almost embarrassing.

Except it’s not. It’s brilliant instead.

It is also gluten and dairy free if you choose it to be. Which I choose until I topped it with some pecorino – which means SHEEP in Italian – which means I can eat it! But you don’t have to.

Breakfast, lunch and dinner, it’s what I’ve been eating the last two weeks. Because soon the tomatoes will be gone until next summer.

Last of the Season Roasted Cherry Tomatoes with Brown Rice Pasta

teacher cooks roasted tomatoes pasta

Ingredients:

Cherry tomatoes from the farmer’s market – giant bag or several baskets

Olive oil

Salt

Pepper

Whatever else you like spice wise with tomatoes

Foil lined rimmed cookie sheet

Super hot oven

Brown rice pasta – I used a whole bag because that’s how we roll around here. We LOVE leftovers.

What to do:

Preheat the oven to 450 degrees.

Cook the pasta according to directions on the package.

While pasta water boils and/or pasta cooks, wash the tomatoes and put on the foil lined cookie sheet.

Drizzle with olive oil.

Shake on spices.

Put in oven until tomatoes are bursting open and some are charred.

Try to keep the oven door closed even though it smells divine in your house.

Remove from oven and scrape all the deliciousness from the cookie sheet and mix into the cooked pasta.

Drizzle in more olive oil if you want.

Top with your favorite cheese (or NOT).

teacher cooks pasta

Ready to give it a go? I’d love to hear what you think.

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Teacher Cooks Edition! Homeroom Vegan Mac and Cheese

Do you know what seems like a really bad idea? Bringing your very dairy allergic BFF to a mac and cheese restaurant.

I sorta likened it to bringing your alcoholic friend to a new bar or your gluten intolerant friend to a French bakery or your seafood hating friend to a crab free.

OR IS IT???

Homeroom, in Oakland, California somehow makes everyone feel welcome. Even the dairy allergic and gluten intolerant.

A few months ago, I had the opportunity to eat a bowl of their vegan mac (trailer style: with cut up hot dogs and crumbled potato chips, natch) and I did not miss the cheese for one second.

Seriously.

I know.

Fast forward a few months and Shutterbean posts about eating at Homeroom and I butt in with loud sighing about how much I love their vegan mac and that I live too far away and blah, blah, blah and BOOM!

She drops the cookbook bomb.

homeroom cookbook

Page 62 Vegan Mac.

People. I can’t even eat Mac and Cheese and I think ya’ll should get this cookbook because if their real mac and cheese is even half as delicious as their vegan mac, you will have to thank me later.

And probably buy new pants.

Vegan Mac

adapted ever so slightly from the Mac + Cheese Cookbook

Ingredients:

1 lb of brown rice pasta (My pasta to sauce ratio is VERY different to every cookbook on the planet. They recommend 1/2 lb of dried elbow macaroni.)

1/2 cup water

8 oz firm tofu

1/2 cup canola oil (I used like a quarter cup and put more soy milk in).

1 cup unsweetened soy milk

1/4 cup soy sauce (I used low sodium)

1 cup nutritional yeast (hippie fairy dust indeed)

1 1/2 tsp paprika (I used smoked. I’m fancy like that).

1 1/2 tsp garlic powder

1 tsp kosher salt

vegan mac and cheese

What to do:

Cook the pasta according to directions on the package – less time to make it a bit less than al dente.

To make sauce put everything else in the blender and blend until smooth.

Add sauce to drained pasta and cook a bit together.

Spoon into bowls and try not to eat more than your fair share.

Don’t even miss the cheese.

Ready to give it a go? I’d love to hear what you think.

If you enjoyed this post, get email updates (it’s FREE).

Teacher Cooks Edition! Minestrone-ish Soup

You know when you find a recipe and once you try it, you can’t imagine how you ever lived without it? Well, Poor Girl Eats Well’s Not Quite Minestrone Soup is my new damn-near obsession.

It is ridiculously easy to make and I’m sure it will help keep us healthy in the upcoming cold and flu season.

Plus, it’s dairy free and full of Israeli couscous. So really, what could be better?

Without further ado, I bring you Not Quite Minestrone Soup.

minestrone soup

 

Recipe is so close to the one from Poor Girl Eats Well, click over there to see what’s up.

Not Quite Minestrone Soup

Serves 6-8

Ingredients Notes:

I always use canned diced tomatoes. Ruby won’t let me keep fresh tomatoes in the house because she eats them too fast. Since she hasn’t quite figured out the can opener yet, we’re safe for now.

The zucchini was in one time and out another without a huge difference. One time I totally forgot the spinach and it was still delicious.

Remember how I’m totally obsessed with Israeli couscous? Well, I still am and therefore double the amount in the recipe making more of a stew and less of a soup.

I’m pretty sure there isn’t any way to mess this soup up.

What to do:

Make it often. I will be sad when it is too hot to eat this soup.

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What’s for dinner at your house these shorter, cooler days?

Not really feeling this recipe? You can always visit the recipe archive for more dinner ideas.

Photo Credit: Me

Yoga+Music {notquite365} Hey Eugene! by Pink Martini – Recipe Edition!

It’s Wednesday and that means the Recipe Edition!

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Spring is here! Spring is here!

The best way to tell spring has arrived (besides the start of high stakes testing) is strawberries have started to show up at the farmer’s market.

Here’s how I have enjoyed them recently.

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Do you have any recipes or favorite {dairy free} foods to share?

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Today’s yoga brought to you by the home practice.

Wondering about Yoga+Music {notquite365}?

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Today’s music is –


Click the album cover for more info on the band and details how to buy this record. {hint, hint}

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Yoga Teaching Update:

NEW CLASS ANNOUNCEMENT!

First Sundays of each month – 90 minute – fully restorative class.

Please check my teaching schedule for more details.

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Occasionally I’ll still rotate into the FREE Fridays at 4:30 with the new It’s All Yoga teachers schedule

(21st and X in Sacramento) – you’ve got to sign up onlinewww.itsallyoga.com.

These classes are for every body – level 1/2. Bring your friends!

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{Don’t forget to CLICK the links!}

If you found this post useful, please share it on Facebook or Twitter. Thanks!


Yoga+Music (not quite 365) – I and Love and You by The Avett Brothers – Recipe Edition!

It’s Tuesday! And that means the Recipe Edition!  

Each Tuesday I will share an easy, nutritious recipe so you can join me in the home-cooked self-care.   

Still loving the summer break, although it is actually feeling like summer around here. Triple digit temperatures have had me searching for recipes that don’t call for applying any more heat.

Like the last couple of weeks, today’s recipe is more of an assembly, rather than a cooking one. Who can really be bothered with cooking when the weather is so nice hot? 

Corn and Black Bean Salad

from The Gorgeously Green Diet: How to Live Lean and Green by Sophie Uliano

Serves 2

1 15 oz can of black beans (rinsed and spun dry in the salad spinner) – organic if you’ve got it

1 cup uncooked fresh or frozen (I used the organic sweet corn from Trader Joe’s)

1 large tomato (I used home-grown yellow pear tomatoes – delish!)

1 small red onion

2 TBSP finely chopped flat-leaf parsley {I <3 my Cuisinart mini-chopper}

2 TBSP finely chopped cilantro

2 cloves minced garlic

2 TBSP apple cider vinegar {I used rice wine vinegar instead}

1/4 cup olive oil

1/4 tsp ground cumin

1/4 tsp ground tumeric

1 tsp agave syrup {or honey if you like}

salt and pepper to taste

Combing the beans, corn, tomato, onion, cilantro and parsley in a large bowl.

Put the other ingredients in a jar with a screw cap, shake vigorously and add to the bowl.

Serve with or without tortillas.

 What are your go-to healthy foods? How do you change your diet based on the season? Send me your recipe and you may find yourself featured here!  

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Today’s yoga brought to you by the home practice.   There may be lying down involved. {I <3 my Hugger Mugger bolster too! Buy one and it will change your life. I’ll show you how to use it. YUM!} 

Today’s music is I and Love and You by The Avett Brothers. 

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Yoga Teaching Update:  

 FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online www.itsallyoga.com  

 These classes are for every body – level 1/2. Bring your friends!  

 I’m scheduled to teach July 9th  August 20th!  It’s going to be a YogaNap – if you’re interested in restorative yoga, please sign up online to reserve your spot.

 Office Hours with Michelle are on Fridays from 3:30-4:30, so come on by the studio before class and say hi! 

If you found this post useful, please share it on Facebook or Twitter. Thanks! 

   

 

Yoga+Music(not quite 365) – Medusa by Annie Lennox – Recipe Edition!

It’s Tuesday! And that means the Recipe Edition!  

Each Tuesday I will share an easy, nutritious recipe so you can join me in the home-cooked self-care.   

Ahhh, summer break how I love thee. 

Long days of setting my own schedule, slowing down my life’s pace to match the lazy days of summer. A little of this, a little of that and a whole lot of whatever I want to do. 

And who can forget the summer fruit?!? 

Summer is the perfect time for working on my lame food confession

Like last week, today’s recipe is more of an assembly, rather than a cooking one. Who can really be bothered with cooking when the weather is so nice? 

Strawberry+Nectarine+Yogurt+Coconut = Summer Bliss! 

Serves 1 

handful of strawberries from the farmer’s market, co-op or your back yard – washed, dried and sliced 

nectarine – local and organic – washed and sliced 

a drizzle of plain organic yogurt 

a sprinkle of unsweetened dried coconut 

Optional: a drizzle of agave or natural sweetener of choice 

Toss in your favorite bowl as you go. 

so much better than "fruit" on the bottom

 

Enjoy! 

 What are your go-to healthy foods? How do you change your diet based on the season? Send me your recipe and you may find yourself featured here!  

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Today’s yoga brought to you by the home practice.   I’m so ridiculously sore from my boot camp session yesterday that I doubt I could make it through a regular class. Yowza! 

Today’s music is Medusa by Annie Lennox. 

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Yoga Teaching Update:  

 FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online www.itsallyoga.com  

 These classes are for every body – level 1/2. Bring your friends!  

 I’m scheduled to teach July 9th! 

 Office Hours with Michelle are on Fridays from 3:30-4:30, so come on by the studio before class and say hi! 

If you found this post useful, please share it on Facebook or Twitter. Thanks! 

   

Yoga+Music(not quite 365) Mermaid Avenue by Billy Bragg & Wilco – Recipe Edition!

It’s Tuesday! And that means the Recipe Edition!  

Each Tuesday I will share an easy, nutritious recipe so you can join me in the home-cooked self-care.  

I made this recipe a couple of weeks ago for a staff potluck lunch and it disappeared quickly. The staff seemed to really like this dish. It’s really easy and it heats up well for lunch. I made some for us this weekend and I’m having it again for lunch today! 

Enchiladas [not so] Verde 

Adapted from Regina’s Vegetarian Table 

Serves 5 to 10 

1 cup diced onions (or a whole one if you’ve got it, depending how much you like onion) 

1/2 cup diced bell peppers (or none if you don’t have them or they aren’t in season) 

2 TBS oil 

1 cup corn (or the whole bag of frozen sweet corn from Trader Joe’s) 

1 cup pinto or black beans (canned and rinsed – just toss the whole thing in!) 

1/3 cup diced green chilies (use whole can! – to hell with the recipe!) 

1 can (2.25 oz) chopped olives 

1/4 cup taco sauce 

1/3 cup water 

2 TBS masa 

chili powder 

salt 

10 corn tortillas 

8 oz grated Monterey Jack cheese 

1 large can/bottle enchilada sauce (I love Trader Joe’s) 

Saute onions and bell peppers in oil and a little water until tender. Add corn, beans, chilies, olives, taco sauce and water.  Heat until bubbly and sprinkle in masa. Cook until mixture thickens. Add chili powder and salt to taste. Set aside. 

[This is where she says to individually steam each tortilla and you are more than welcome to do that, but I am just going to put some sauce on the bottom of the pan and get all the tortillas moist with sauce. I’ll be making more of a casserole rather than rolled enchiladas – because I’m lazy like that.] 

  • Cover the bottom of a baking pan with a thin layer of enchilada sauce
  • cover the sauce with tortillas cover the tortillas with the filling
  • cover the filling with cheese (leaving some for the top)
  • cover the cheese with another layer of tortillas
  • cover tortillas with enchilada sauce
  • cover sauce with cheese.

 

Bake at 400 degrees for about 15 minutes. 

Serve with avocado and sour cream. 

a whole lotta enchiladas

 

top view

 

inside view

 

ready to eat!

 

What are your go-to comfort foods? How do you change recipes to fit your needs at the moment? Send me your recipe and you may find yourself featured here! 

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Today’s yoga brought to you by Madeleine at It’s All Yoga. 

Today’s music is Mermaid Avenue by Billy Bragg and Wilco. 

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Yoga Teaching Update: 

FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online www.itsallyoga.com 

These classes are for every body – level 1/2. Bring your friends! 

I’m teaching with Donna – May 14th! 

I’m also teaching with Erin – May 28th! 

Office Hours with Michelle are on Fridays from 3:30-4:30, so come on by the studio before class and say hi!