Creamy Zucchini Farfalle care of Vegan Dad (VeganMoFo)

Vegan Dad is probably the blog I frequent the most for online recipe ideas.  For me, Vegan Dad and Susan from Fat Free Vegan are like the wonderful vegan mama and papa of the blogosphere.  Their recipes have never let me down. 

I bookmarked Vegan Dad’s recipe for Creamy Zucchini Farfalle for my next batch of zucchini.  It wasn’t long before my CSA delivered and I was able to have a go at another Vegan Dad recipe.  

Minor Changes I made to Vegan Dad’s recipe:

I added one large clove of garlic to the zucchini, tofu mixture before blending.  Several people left comments on his post saying that this added more flavor.  I think next time I’ll up this to two cloves.  Meat eaters may say that everything is better with bacon, but I think everything is better with garlic.  I also added a fresh tomato to my helping.  I’m going to have major tomato withdrawals after being so spoiled by CSA and homegrown (thanks Mom!) tomatoes all summer.

This sauce is actually quite healthy since it gets its creaminess from tofu and has no added oil.  Boyfriend enjoyed this dish too, even though he claims he doesn’t care for zucchini.  Thanks for yet another winner, Vegan Dad!

Creamy Avocado Pasta care of "Oh She Glows" (VeganMoFo)

It was just last week that I discovered the blog “Oh She Glows”.  Check it out!  With so many great blogs out there containing original recipes, it is usually some time before I actually make something from any of them.   But after reading Angela’s post on her 15 Minute Creamy Avocado Pasta and with a ripe avocado beckoning me, I had to give her novel idea a try.   

Boy am I glad I did!  This recipe really only takes 15 minutes and it is downright delicious.  The sauce can easily be put together in the time it takes your pasta to cook.  The food processor does all the work for you, much like when making a pesto. 

Minor changes I made to Angela’s recipe for my purposes…

-     I used soba noodles that had a green color to them (I’m assuming they had spinach in them.  I threw out the package a while ago).

-     I only used a few small basil leaves because it was all I could get out of my dying plant

-     I added ½ a shallot to the sauce before blending, just for kicks

-     I topped my helping with a fresh tomato (I have lots on hand at the moment but you won’t hear me complaining one bit)

I used two garlic cloves (the recipe calls for 2-3) but I think next time I’ll just use one clove as long as it isn’t too wimpy in size.  This is a raw sauce so the garlic was pretty powerful. 

Because this makes two servings and should be eaten right away, I toted this to my mom’s house for our weekly sewing sesh and she loved it.  This recipe will definitely be in rotation during avocado season.  Thank you much, Oh She Glows!