It seems like Hamilton is all the rage right now, but a cute little kid in our area really loves George Washington. I was given free rein on design and so I made a few choices based on my unwillingness to mix colors.
Everything was a white background. I watercolored red and blue stripes and then added in detail elements with thick black outlining consistency.
I have been lucky enough to cook for the new Wild+ Free Farm Village Retreat Center in Headwaters, VA. When you have any collection of any people, there are bound to be dietary restrictions. At one retreat, I had gluten free, dairy free, soy free, Egg free and Vegan…so, the hunt was on for a delicious dish that would hit all those requirements.
This Red Lentil Pasta hit the mark. I found this great brand through Amazon
The rest of the ingredients are pretty standard: olive oil, onions, squash, zucchini, tomato sauce, spinach, peppers, mushrooms, and garlic.
Would love to know if you ended up making this yourself!
Red Lentil Vegetable Pasta
1 zucchini (sliced and halved)
1 yellow squash (sliced and halved)
5-8 mushrooms (quartered)
2 large peppers (sliced)
1 onion- (sliced)
4 cloves of garlic (smashed)
3 cups of spinach
1/4 tsp italian seasoning
salt and pepper to taste
PASTA SAUCE (or use a grocery store jar that suits your needs)
3clovesgarlic, minced(3 cloves yield ~1 1/2 Tbsp)
1/4cupcarrots(very finely diced)
115-ouncecan tomato sauce
1pinchsea salt(plus more to taste)
1/4tspred chili flakes
1Tbspdried or fresh oregano
1Tbspdried or fresh basil
1-2Tbspsweetener of choice (such as organic cane sugar or coconut sugar)
Add olive oil to a small saucepan and add in chopped vegetables
Cook vegetables to preferred doneness – 4 minutes for a slight bite, 6-8 minutes for softer vegetables.
When vegetables are finished cooking, season with a pinch of salt, and set aside.
Heat a large pot with water over medium heat. Add in a pinch of salt. Once boiling add in Red Lentil Pasta (cook according to directions on packaging)
Sample pasta sauce and adjust seasonings as needed. Add more sweetener to balance and enhance the flavors: chili flake for heat, salt for saltiness, or more herbs for depth of flavor. If too thick, thin with a little water.
Add the cooked vegetables to the sauce and stir to combine. To serve, either spoon sauce over noodles, or add pasta to the sauce and toss to coat.
Serve with any additional toppings, such as red pepper flakes, vegan parmesan cheese, and fresh basil.
Best when fresh. Store leftovers separately in the refrigerator up to 3 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick. I’ve found gluten free pasta doesn’t keep well, so cook fresh for each batch.
I was asked a few months ago to do a baby shower cake for a mama to be. The theme was Mama & baby bear…complete with red buffalo plaid. I love this theme and the pictures I received as ideas for the cake were adorable.
I had been wanting to try my hand at making a tree stump and doing bark. I just love how this little cake turned out!
I just adore making cookies, but sometimes they are so darn hard! Recently, an old sorority friend asked me for some special cookies for her daughter’s 2nd birthday party…I didn’t have any of my new equipment yet, so just kind of winged the cartoon faces. They were “OK’, but you can see by this progression just how much better they have gotten through practice and the use of a pico projector.