Sautéed Mushroom + Heirloom Tomato Pasta

This grain-free pasta dish is exactly the kind of "pasta" you want to eat on a hot day. It's filled with in-season vegetables and will leave you perfectly satisfied and yet not bloated or too full. 

You can dress it however you want, but my tahini dressing works really well with this dish. You won't miss the meat or the cheese! Trust me. But if you want to add some parm or other cheese, go right ahead! Personalize it with roasted tomatoes or maybe even sun dried. Add herbs or even toasted pine nuts. 

I made the dish you see above for myself. It can be shared or eaten alone as a main entree. As you might already know {from Instagram} I really love the julienne veggie peeler. It makes pretty noodles with zucchini, carrots or cucumbers. If I'm making a huge batch however, I prefer the actual "spiralizer" which is quicker and uses more of the vegetable. 

I can't believe Summer is almost over. It went by way too fast and I only have 2 more months left of this pregnancy! Where did the time go? I am enjoying every moment of having only two boys in my house - playing with them, making lots of food together, seeing movies, going swimming and even slumber parties in my bedroom! I'm going to miss just having two boys. {sniff sniff}

But, we're all really excited for what's the come in October. 

Anyways, enjoy these last few months of Summer by eating outside in the warm air. Save the rice pasta for a cold Winter day and use zucchinis instead! Why not?

This recipe seems really long/complicated but it's much simpler than meets the eye. Super super simple actually! Enjoy!

MUSHROOM TOMATO PASTA

serves 3 people main dish. serves 4-5 if side dish. 

DRESSING

2 Tbls Tahini

1 lemon, juiced

few sprigs basil

2 Tbls olive oil

1 Tbls water

1 1/2 Tbls tamari or soy sauce

Blend in Vitamix until completely smooth. Set aside. 

MUSHROOMS

2-3 cluster/bunch of oyster style mushrooms {about 2-3 cups botton/oyster mushrooms}

1/2 Tbls coconut oil

coconut oil spray {optional}

2 Tbls tamari

In a sauce pan heat coconut oil on medium for about a minute. Meanwhile tear apart the cluster of mushrooms until they are separated. Then add mushrooms to hot oil. Coat with oil and cook on medium for about 4 minutes. They should brown on the bottom. Then using tongs or spatula stir mushrooms and add tamari. Cook for another 4 minutes, do not FLIP THEM AGAIN until the 4 minutes is over. Let them brown and cook down. 

Remove from heat. Let cool. Set aside. 

"NOODLES" + TOMATOES

2-3 zucchinis {depending on size}

6 heirloom tomatoes {extra ripe and in season}

sea salt + pepper to taste

Using a julienne peeler {best tool ever}, make pasta noodles with zucchini.  

Thinly slice each tomato into pretty slices. 

PRESENTATION

Layer a plate with pasta, tomatoes and mushrooms. 

Pour about 1-2 Tbls of sauce/dressing onto each person's plate. 

Let them mix up their pasta. 

Variation: Add roasted cherry tomatoes. Roast halves of cherry tomatoes until golden brown using coconut oil spray and sea salt/pepper to taste. Roast at 400 deg F for about 30 minutes. 

Black Bean Brownies + Dairy Debate {what's the scoop?}

What's new on PUREmamas? We have been talking Dairy {the big debate} as well as eating more Plant-based foods. Check out the Black Bean Brownies from a new Plant-Powered Cookbook. 

CLICK TO KEEP READING ====> Get the brownie recipe + find out more about the book! 

Christine talks Dairy and the big ethical and allergy debate...what are the best dairy sources? When should we consume  it and why/when not to! =====> Check it out...Click here for the full scoop/article! 

Best Guacamole Ever

It's seems every time it's taco night around here {friends and family get together for taco tuesday quite often in SD - it's kind of a tradition} I get asked to make the guacamole. Friends hand me the avos and say "can you make that good guac you always make?"  

Well, I have a confession: there's no trick and only a few simple ingredients. Anybody can make it and make it fast! 

I'd personally rather focus my time on roasting sweet veggies and making vegan sour cream than fussing with the guac. So, here is my SUPER FANCY guacamole recipe for all of you looking for the perfect simple kid-friendly dip this Taco Tuesday! 

THE BEST GUACAMOLE RECIPE

3 avocados

1 lemon or lime, juice only {more if you like it tangier}

sea salt, to taste

pepper, to taste

Mash the avos however you'd like, maybe with a mortar or just a fork. Add lemon juice, sea salt and LOTS of pepper! Blend well and serve with your favorite veggies or chips. OR use as a sauce on your favorite veggie tacos. I ate mine with Cabo Chips! Have you tried them? Mmmmm. They recently sent me a few bags and wow, are they delicious. Whole Foods Markets carry them!

Enjoy. Happy Taco making! 

Ice Cream Bowls + Cornbread Donuts

Today we are talking chocolate gingersnap ice cream bowls and cornbread donuts and mini muffins! I think you'll love the vegan buttery spread...both recipes are dairy-free and gluten-free. 

The mini muffins and donuts are super low and in sugar {stevia sweetened and you wouldn't even know} and full of GF whole grains. My kids loved them and I encourage you to have fun with them! Use your own glazes if you'd like but my coconut one is healthy healthy and delish for those of you who love vegan healthy options. 

CLICK HERE TO KEEP READING AND FOR MORE PHOTOS AND COMPLETE RECIPES

Happy Summer! Now go get outside!