Warm Pasta Salad with Tofu Rapini and Bell Peppers

This no fuss vegan Warm Pasta Salad Perfect is meant to be eaten warm, but is just as tasty at room temperature or even right out of the fridge, making it a perfect choice for any season or any occasion!

This no fuss vegan Warm Pasta Salad Perfect is meant to be eaten warm, but is just as tasty at room temperature or even right out of the fridge, making it a perfect choice for any season or any occasion!

Here’s another super quick, super easy, no fuss pasta recipe that I came up with yesterday. 

It was 4:30 in the afternoon, I had ZERO inspiration, close to nothing in the fridge, yet I had to come up with a blog post for today, AND make supper for HubB2B and I. So I grabbed whatever I thought would work great together (down to my last tablespoon of Dijon mustard, that’s how bad I need to hit the grocery store!) worked a little bit of magic and this is what came out at the other end. 

You know what they say, right? Sometimes, the best recipes are created out of bare necessities. Well, this is definitely one of them! Man is this thing ever yummy! And the good thing is you can totally adapt it to whatever “necessities” you have available at the time, too. Use broccoli, kale, broccolini, spinach, collards, arugula, or whatever greens you happen to have on hand instead of the rapini. Likewise, you could totally replace the bell peppers with carrot sticks, mushrooms, zucchini, aubergines, tomatoes… feel free to add or sub!    continue reading

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Mushroom Rapini Gnocchi

Ready in no time, this Mushroom Rapini Gnocchi recipe is so simple and easy to make, yet so crazy tasty, you’ll probably want to add it to your regular rotation!

Ready in no time, this Mushroom Rapini Gnocchi recipe is so simple and easy to make, yet so crazy tasty, you'll probably want to add it to your regular rotation!

I’ve been all about quick and easy food making lately… For some reason, I just haven’t really been in the mood for cooking; More often than not, I find myself whipping up huge salads filled with tons of veggies, nuts, dried fruits and legumes. 

But this recipe, I came up with one night that hubby-2-be and I were at the cottage and decided to stay an extra night, so we didn’t have much of anything left to eat. I basically grabbed what we had on hand and tossed it all together. And then I had one bite and fell in love. I can’t even tell you how many times I’ve had this exact same dish, since. 

Of course, to make it I use store-bought gnocchis, otherwise it would be anything BUT quick and easy. But decent store-bought gnocchis can be found. The ones I use are organic and made mostly from potatoes, as well as a few other simple ingredients. They can be kept in the pantry just like dry pasta, and can be a major life saver for those nights when you don’t really have much to work with, you know. 

So grab a package of your favorite gnocchi, or make your own if you are so inclined, a bunch of rapini, a pint of mushrooms and a yellow onion, and try this simple, unpretentious but oh so delicious dish for yourself. I’m positive that you too, will fall head over heels for it. 

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