Friday, December 15, 2017

{Recipe} Baked Pasta Florentine

This might not look too pretty but it is delicious.  Pasta, spinach and a creamy white sauce made from beans and cashews?! Yep, it's a good one!
 Ingredients:
8 oz dry pasta (I used spinach fusilli but it's really good with shells and wagon wheel pasta too)
10 oz package frozen spinach, thawed and sqeezed dry
1/4 cup vegetable broth
1 onion, chopped
1/2 cup raw cashews
1 3/4 cups water
1 15oz can white beans (I was out of cannellini beans so I used chick peas), rinsed and drained
1 TBS soy sauce
1 TBS white miso paste
2 tsp lemon juice
1/4 tsp dry mustard
1/4 tsp cayenne pepper
1/2 cup bread crumbs

  •  Cook pasta until barely tender, about 6 minutes. Drain and set aside.
  • Sauté onion in vegetable broth until it has softened.
  • Preheat oven to 350 F.


  •  Place squeezed out spinach in a bowl and add drained pasta to it. Mix well.


  •  To make the sauce, place the cashews in a high speed blender and process until finely ground.  Add half of the water and blend until smooth. Add remaining water, cooked onion, beans, soy sauce, miso, dry mustard, lemon juice and cayenne. Process until very smooth.


  •  Pour sauce over pasta and spinach. Stir to mix well. 


  •  Pour mixture into 9 x 12 baking dish and sprinkle with bread crumbs.
  • Cove and bake at 350 F for 35 minutes. Let rest 5-10 minutes before serving.

  •  It goes quickly around here!

You will not be disappointed!
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Wednesday, December 13, 2017

{Wordless Wednesday} 12.13.17

We got our first snow fall of the season on Saturday.  It was the perfect day for a nice accumulation of snow (for us, at least).  We were able to get out earlier in the day but spent the afternoon and evening watching Christmas movies by the fire and baking cranberry bread.  Perfection!
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Tuesday, December 12, 2017

Christmas House Tour 2017 - Part 2

I'm back today sharing some more of our holiday home decorations.  I didn't do any special styling, just ran around the house snapping photos.  
 Looking down into the living room and entry from the staircase.
 Adding a little greenery, a rustic tree garland and some mistletoe to the kitchen window.
 Our mantle..hasn't changed much from prior years.
 The new buffalo check buck and buffalo check bunting in the den.
Our Christmas village and snow family.
Looking back into the kitchen from the den.
 I really love our bedroom's cozy glow!
This is my one of my girl's bedrooms (the one that doesn't live here, hence the neatness!).  I put her tree up and added a garland of vintage looking Parisienne postcards over the bed.

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Monday, December 11, 2017

{Recipe} Easy Weeknight Lentil Loaf

This is my third lentil loaf recipe on the blog but the other two were more "special occasion" loaves. This one is quick and easy for a weeknight dinner and more "meaty" like the traditional meatloaves I used to make.
 Ingredients:
1 1 /2 cups brown/green lentils, dry
4 cups of water
1/2 onion, chopped
1 cup carrots, chopped
3 stalks celery, chopped
2 garlic cloves, minced
1 flax egg(1 TBS flax meal/ 2.5 TBS water, mixed)
2 TBS nutritional yeast (optional)
1 cup breadcrumbs (I used panko)
1 tsp onion flakes
1 tsp onion powder
2- 3 TBS catsup
2 TBS Dijon mustard
 1 tsp vegetable broth base (or bouillon cube)
1 tsp Italian seasoning
barbecue sauce (for top) 
 To make:
  • Preheat oven to 375 F. Line a standard loaf pan with parchment paper.
  • Mix up flax egg(1 TBS ground flax and 2.5 TBS water) and let sit to gel.
  • Cook lentils in water until tender (about 20-30 minutes). Drain any excess water.  Set aside.
  • Sauté onion, carrots, celery and garlic in water until onions are translucent.
  • Add cooked lentils and veggies to food processor. Add seasonings (onion powder, onion flakes, Italian seasoning, vegetable broth base), catsup, mustard, nutritional yeast, flax egg and bread crumbs.  Process until just combined. 
  • Transfer mixture to the parchment lined loaf pan. Smooth out with spatula. 
  • Brush barbecue sauce over the top of the loaf.
  • Bake at 375 F for 30 minutes covered with foil.  
  • Remove foil and brush with more barbecue sauce, cook uncovered for 10 more minutes.


  • Let cool for 10-15 minutes before cutting.  Serve with your favorite gravy or by itself (this night we had roasted cauliflower & broccoli and a quick vegan gravy).
  • It's so good the next day and in a "meat" loaf sandwich.
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