I am taking the gluten-free, vegan, vegetarian plunge folks. Naturally my first recipe is pasta, with ‘meat’… I still have to try to fake out the guys! Once you try this delicious spicy soyrizo pasta dish with peppers, spinach and arugula you will see what I mean. All the flavor you would expect in a meaty pasta dish without the meat.
Mr.B is in Las Vegas this week on business and I miss him. It’s our first time apart since we eloped last June. In Vegas no less. Initially the plan was for me to accompany him but resources are limited lately. We have more money going out on projects than we have coming in. For me that’s the toughest part business ownership, financial inconsistencies. Anyway… that’s a completely different post. Long story short, I stayed home.
Day one was awesome. The kid was under strict orders to stay away until early evening. My tribe came over, we turned up the stereo, tossed back a few shots then made a mess in the kitchen. It Was Glorious. A girl needs to shake her tail feathers every now and again.
Day two found me in bed recovering… damn shots. We have a love hate relationship.
We are on day three which means I am officially behind on everything. Reality is knocking on the door and I am trying not to answer… Luckily the laundry is almost done. I posted my first Instagram video. And I made this recipe.
Since I wasn’t able to travel to Las Vegas with Mr.B I could at least eat like I was there. I may have been cyber stalking all the culinary delights I was missing out on… The Wynn Resort has teamed up with vegan chef Tal Ronnen to created exclusive vegan/vegetarian dishes for every restaurant at The Wynn. I was inspired by the Organic Gluten Free Spaghetti from the Society Cafe but wanted to put my own southwest spin on the pasta dish.
What is your favorite vegan/vegetarian dish? Are you gluten-free?
the new Mrs. B
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, finely diced
- 1 medium red bell pepper, finely diced
- 1 jalapeno, seeded and finely diced
- 2 cloves garlic, minced
- 9 ounces soy chorizo
- 5 ounces baby spinach and arugula mix, roughly chopped
- 16 ounces gluten free penne pasta
- Prepare pasta according to package directions until al dente. Drain pasta, reserving ½ cup of the pasta water. Set drained pasta aside.
- While pasta cooks heat a large skillet over medium heat. Add oil, onion, peppers and garlic. Saute 4-5 minutes until slightly tender. Mix in chorizo; cook 3-4 more minutes.
- Add greens, cooked pasta and pasta water to skillet. Remove from heat; toss until greens are slightly wilted. Salt and pepper to taste. Serve immediately.