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summer time | The Pink Elephant Room
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The Pink Elephant Room. Simple wisdom from savvy women. Tag Archives: summer time. Tomato and basil pasta – easy, fast and fresh! Posted in The vegan elephant. Whatcha going to do with all those beautiful, rosy tomatoes in the garden? 2-3 ripe tomatoes chopped (use more or less depending on their size and how much you love tomatoes). 1 small jar or can of artichokes (about a cup). Cut roughly. 2/3 cup fresh basil torn or cut. 1/3 cup sliced olives (or more I love olives). 1 Tbsp good olive oil. 1/3 cup t...
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spicy | The Pink Elephant Room
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The Pink Elephant Room. Simple wisdom from savvy women. Spicy pickled zucchini slices. Posted in The vegan elephant. Everyone is humblebragging about their surprisingly massive zucchinis and fauxmoaning on what to do with this summer’s harvest. And we’ve all made suggestions. Now here’s something completely different. I grabbed this recipe from the Bon Appetit website. And have been making Szechuan zucchini slices for a few summers. 2 Tbsp granulated sugar (make sure the brand you buy is vegan*). Mix the...
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Linguini with spicy peanut sauce, kale and tempeh | The Pink Elephant Room
https://pinkelephantroom.com/2015/08/04/linguini-with-spicy-peanut-sauce-kale-and-tempeh
The Pink Elephant Room. Simple wisdom from savvy women. Linguini with spicy peanut sauce, kale and tempeh. Posted in The vegan elephant. If you had told me even a year ago that I’d eat kale and tempeh and like it, I would have laughed at you. But this saucy number changed everything. The original recipe is from The Thug Kitchen. This is my lazy-ass thug version. Noodles with peanut sauce, kale and tempeh. 10 oz linguine (or other pasta). 1 bunch kale (about 6-8 cups once you’ve torn and washed it). For t...
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kale | The Pink Elephant Room
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The Pink Elephant Room. Simple wisdom from savvy women. Avocado pasta creamy, garlicky, lemony and delicious. Posted in The vegan elephant. This pasta surprised me with its simplicity and deliciousness. It’s easy to make, no fail and will be ready in the time it takes to cook the pasta. Make this. That’s all I can say. Just make this. You will need a food processor for this recipe. The juice and zest of a lemon. A handful fresh basil leaves about cup. 1 cup of fresh kale or spinach leaves. Bunch of kale ...
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linguini | The Pink Elephant Room
https://pinkelephantroom.com/tag/linguini
The Pink Elephant Room. Simple wisdom from savvy women. Linguini with lentils and vegetables in a lemon-garlic dressing (the nut-free version). Posted in The vegan elephant. I promised you a nut-free version of the creamy lemon-garlic dressing for pasta in my last post. Try some other veggies too: zucchini, kale or spinach, red or yellow peppers. 9 ounces uncooked linguini. 1 big head broccoli cut into bite size pieces. 2 cups snow peas cleaned and with stems cut off. cup beluga lentils (uncooked). Cook ...
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Tomato and basil pasta – easy, fast and fresh! | The Pink Elephant Room
https://pinkelephantroom.com/2015/08/08/tomato-and-basil-pasta-easy-fast-and-fresh
The Pink Elephant Room. Simple wisdom from savvy women. Tomato and basil pasta – easy, fast and fresh! Posted in The vegan elephant. Whatcha going to do with all those beautiful, rosy tomatoes in the garden? 2-3 ripe tomatoes chopped (use more or less depending on their size and how much you love tomatoes). 1 small jar or can of artichokes (about a cup). Cut roughly. 2/3 cup fresh basil torn or cut. 1/3 cup sliced olives (or more I love olives). 1 Tbsp good olive oil. 2-3 cloves garlic minced. 1/3 cup to...
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heutzie | The Pink Elephant Room
https://pinkelephantroom.com/author/heutzie
The Pink Elephant Room. Simple wisdom from savvy women. Spicy pickled zucchini slices. Posted in The vegan elephant. Everyone is humblebragging about their surprisingly massive zucchinis and fauxmoaning on what to do with this summer’s harvest. And we’ve all made suggestions. Now here’s something completely different. I grabbed this recipe from the Bon Appetit website. And have been making Szechuan zucchini slices for a few summers. 2 Tbsp granulated sugar (make sure the brand you buy is vegan*). Mix the...
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chili | The Pink Elephant Room
https://pinkelephantroom.com/tag/chili
The Pink Elephant Room. Simple wisdom from savvy women. Indian chili no fail, tasty and a bit different. Posted in The vegan elephant. This is one of the easiest and fastest recipes ever and pretty much no-fail. The taste is familiar but with an eastern twist that’s flavourful and fun. As with most chilis and tomato-based dishes, this dish is even better the next day and freezes well. Serve it over rice or naan bread. 398 ml (10 ounces) can tomato sauce. 1 jalapeno pepper minced. 1 tsp ground coriander.
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tomatoes | The Pink Elephant Room
https://pinkelephantroom.com/tag/tomatoes
The Pink Elephant Room. Simple wisdom from savvy women. Posted in The vegan elephant. 1 cup of dried Du Puy lentils (or black lentils a/k/a beluga lentils). You want a smaller lentil that needs no presoaking and cooks quickly. 1 medium carrot finely minced. 1 stalk celery finely minced. 1 Tbsp olive oil. 1 red or green pepper diced. 1 clove garlic minced. 2 tsp chili powder. 2 tsp dry mustard. 15 oz can (541 ml) diced tomatoes. 3 Tbsp tomato paste. 2 Tbsp maple syrup or brown sugar. Heat the oil in a lar...
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easy | The Pink Elephant Room
https://pinkelephantroom.com/tag/easy
The Pink Elephant Room. Simple wisdom from savvy women. Spicy pickled zucchini slices. Posted in The vegan elephant. Everyone is humblebragging about their surprisingly massive zucchinis and fauxmoaning on what to do with this summer’s harvest. And we’ve all made suggestions. Now here’s something completely different. I grabbed this recipe from the Bon Appetit website. And have been making Szechuan zucchini slices for a few summers. 2 Tbsp granulated sugar (make sure the brand you buy is vegan*). Mix the...
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