Productive Weekend

Chris and I started on our backyard project this weekend! We have a weird area that won't grow grass so we've decided to do a stone pathway. Just from the first stones, I can tell I'm going to really like it! It'll take a few weeks to finish due to our busy schedules but I'll show yall once it's finished :)

I also started studying for finals and worked this weekend so I'd say the past couple of days were a success! Again, I decided on a quick meal for dinner. Are you surprised? Start to finish, this one took 30 minutes. It's an adaption of a recipe from my favorite cook book, Get Healthy, Go Vegan.

Artichoke Fusilli
What You Need:

• 2 1/2 cups uncooked whole wheat fusilli
• 1 can artichoke hearts, cut into quarters
• 1 medium tomato, thinly sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine (I used a chardonnay) 
• 1/4 cup vegetable broth
• 1 tbsp basil
• pepper to taste

The Process:

1. Cook the pasta according to the package.
2. Heat the broth over medium-high heat. Add the onion and garlic and sauté for about 5 minutes. Add the tomato, artichoke hearts, wine and black pepper. Lower heat and simmer for 5 minutes. Stir in the basil.
3. Serve the artichoke mixture over the cooked pasta and enjoy with a nice glass of wine :) 

Tomato Soup

Today is grocery day! Yay!! I've started, through Pinterest inspiration, making a weekly menu. Granted, three of these days have 'leftovers' written for lunch and dinner but there are only two of us in the house and all of the recipes serve 8+. I am hoping that by going ahead and choosing the recipes and writing the grocery list from there that we'll get more vegan friendly foods and not revert back to the old ways. Despite having the grocery fail last week I did manage to cook a couple of vegan meals. Our favorite was the tortilla tomato soup from 'Fresh From the Vegetarian Slow Cooker' by Robin Robertson. I was a little nervous to try it because I don't normally like tomato soup but this one was delicious! And for that reason, I'm giving you the recipe :)

Tortilla Tomato Soup
What you need:

• 1 tbs olive oil
• 1 medium size yellow onion
• 1 celery rib (minced)
• 1 28 ounce can crushed tomatoes
• 1/4 can tomato paste
• 3 cups vegetable stock
• Salt and ground black pepper
• 2 soft corn tortillas
• 1 tbs lime juice (we didn't have this and it still turned out great)
• 1 tbs chopped fresh parsley leaves (again, didn't have and it was still good)
• 1 tsp chopped fresh cilantro leaves
• 1 tsp ground cumin
• 1/4 cup tequila (optional)
• Diced avocado for garnish (optional, we didn't have but I can see how it would enhance the soup. We'll be using it next time)
• Sliced black olives (optional, I don't like black olives so I didn't use them)

Process:

1. Heat the oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, about 5 minutes.
2. Transfer the cooked vegetables to a 4 quart slow cooker, add the tomatoes, tomato paste, and stock, and season with salt and pepper. Cover and cook on low for 6-8 hours.
3. While the soup is cooking, prepare the tortillas: Place the tortillas in a lightly oiled skillet and cook until crisp on both sides. Cut into strips and set aside. 
4. Shortly before serving time, stir in the lime juice, parsley, cilantro, cumin, and tequila if using. Working in batches if necessary, purée the soup in a blender or food processor. Taste to adjust seasonings. Ladle into bowls and top with the tortilla strips and avocado and olives, if using. Serve hot. 

Hope you enjoy it as much as we did!