nutritionista:

Make It (Vegan): Cherry Tomato Rotini Primavera

Day two of Vegan Week is going well! For dinner, I whipped up a vegan version of something I’ve made before (unvegan). This time, I kept it simple.

You’ll need (serves 4):

• 4 servings rotini pasta (or whatever kind you like)
• Small carton cherry tomatoes (or whatever kind of heirloom tomatoes you have on hand)
• Lots and lots of spinach (basically as much as you can pack in the pot)
• About 2/3 C chick peas
• 1/2 T EVOO
• Salt, pepper, and other seasonings (think Italian)

Preparation:

• Boil pasta according to directions.
• Drain pasta, leaving 1/2 C water in the bottom of the pot.
• Add spinach, tomatoes, chick peas, EVOO, and seasonings. I used salt, pepper, crushed red pepper, and Trader Joe’s 21 Seasoning Salute (WHICH I ADORE!)
• Cook covered on medium heat until spinach is wilted and tomatoes begin to burst (about 5 minutes)
• Serve hot or cold!

I was able to make the whole dish in one pot (I didn’t even use a colander!), and it took about half an hour, including the time it took to boil the water. Cooking (vegan) is hard? Not so much.

For dessert, I had a small granny smith apple with peanut butter. So far, I genuinely don’t miss meat or dairy at all.

Be sure to check out the other Vegan Weeks going on around the blogosphere (and join us!).

yum!