Mushroom and chive pasta sauce

We’re still struggling with jetlag, which off course means it’s the kids who are working on it and therefore keeping us up at night, yikes.

When you’re sleep deprived the brain goes blank so dinner is a very simple pasta sauce with mushrooms and chives.

1 tbsp. canola oil

1 cup mushrooms, sliced thin

½ cup cream

½ cup milk

1 tbsp. Dijon mustard

1 tbsp. Bragg’s liquid aminos or other light soy sauce

½ cup zucchini, diced

1 tbsp. fresh chives, minced

Black pepper to taste

Heat oil in a skillet on medium heat and brown the mushrooms. Add cream, milk, mustard, Bragg’s and zucchini. Bring to boil and then reduce to a simmer. Cook for 5 minutes. Add chives and pepper before serving.

Baked Vegetables and Pasta

I had planned to make lasagna today and here I was with ready with veggies, cream sauce and tomato sauce just to realize that I was out of lasagna sheets. Well change of plans and I used penne pasta instead and made a bake pasta dish. It all tastes the same anyway.

1 cup homemade tomato sauce (or use store bought)

1 cup zucchini, sliced think and then cut into half moons

1 cup carrots, peeled and cut into match sticks

2 cups cooked penne pasta

1 cup raw cashews

½ cup raw macadamia nuts

2 tsp. herb salt

2 tsp. dried French herbs

1 tbsp. lemon juice

½ cup-3/4 cup water

Preheat oven to F400

Steam carrots until al dente.

Combine cashews and macadamia nuts in a food processor and blend until it’s a grainy meal. Add lemon juice, herb salt, dried French herbs and keep on mixing while slowly adding the water. Keep blending until it’s a pretty smooth and creamy cream.

Blend pasta, tomato sauce and vegetables and pour into a baking dish. Pour the nut cream sauce over and gently fold it in with the pasta.

Bake for 15-20 minutes, until top is slightly crispy and browned. Enjoy as is or with a nice leafy salad.

Parsley Pesto

My friend and I has a little exchange going on where she gives me lettuce, parsley, limes and jalapeno peppers from her garden and I give her artichokes and other goodies I have overflow of. Yesterday after our little girls had a play date I was so excited when she handed me a huge bag of lettuce and parsley. I made parsley pesto and a wonderful tasty salad from it and served this with brown rice pasta and green beans. I also added some savoy cabbage in the pesto from our garden because I’m drowning in cabbage right now. Yesterday I harvested three huge heads plus tons of tomatoes, strawberries and fava beans. God I love this time of year when food is growing like mad in our backyard.

1/3 cup raw cashews

1 garlic glove, grated

1 cup chopped parsley

1 cup chopped savoy cabbage

1/3 cup olive oil

¼ cup grated cheese (I used rice cheese)

Salt & pepper to taste

Place cashews, garlic, parsley, cheese and cabbage in a food processor and mix. Slowly with the processor going pour the oil in a steady stream. Stop and stir in salt and pepper. If the Pesto seems too dry just add a little bit of water. Toss with cooked pasta

Vodka Pasta Sauce

We went from super hot to super cold weather in one day. I don’t know if it was the weather change or lack of sleep but my head was hurting like mad all day yesterday and I had zero energy. It did not help that both kids refused to go to sleep last night and off course James was at yoga (yeah for him). To comfort myself and I made a warming vodka  pasta sauce with shiitake mushrooms.       

                                                                    1 tbsp. olive oil

1 yellow onion, chopped very fine

2 garlic cloves, grated

½ cup vodka

1 cup tomato puree

1 cup cream (I used mimic cream)

1 tsp. harissa paste

Salt and pepper to taste

Grated cheese

1/2 tbsp. dried parsley

1  cup shiitake mushrooms, stems removed and sliced

1 tbs olive oil

Salt to taste

In a large skillet over medium heat, add olive oil and butter. Add chopped onion and garlic. Stir and cook for two minutes. Pour in the vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream and harissa paste. Allow to simmer, being careful not to overheat. Stir in salt and pepper. Heat oil in a frying pan and cook mushrooms until browned. Sprinkle salt over. Toss sauce with cooked pasta and sprinkle cheese, dried parsley and dried parsley before serving.

Baked Mac & Cauliflower Cheese

Real homemade mac & cheese is a weakness of mine but I never make it myself. I think it’s hard to think about all that cheese and creaminess without starting to feel myself bloating. I’ve realized that pureed cauliflower is incredibly creamy so the idea came to use that as the base for a cheese sauce. So I made baked mac & cheese healthy style including vegetables. I used quinoa pasta to add protein in the dish. The kids off course loved it but they love everything creamy and with cheese.

½ pound elbow macaroni, cooked

2/3 cup frozen sweet peas

1 small cauliflower head, cut diced

1 tbsp. olive oil mixed with 1 tbsp. white spelt flour or all-purpose flour

1 cup almond milk

¼ cup nutritional yeast

Salt & pepper to taste

½ cup grated cheese (I used mozzarella style rice cheese)

½ cup bread panko bread crumbs

2 tsp. melted butter

Preheat oven to F350

Mix oil and flour until it’s a paste in a small saucepan and whisk in the milk.  Bring to a boil while whisking. Cook for a few minutes until sauce thicken slightly. Add nutritional yeast, salt, pepper and cauliflower. Puree in a food processor or blender. Toss pasta and peas with sauce and pour into a baking dish. Toss breadcrumbs with melted butter and sprinkle on top of pasta. Bake covered for 20-30 minutes, until dish is hot all the way through. 

5 Minutes Tomato Sauce

You know one of those days when you have a crazy day and realize that dinner was suppose to been served already and you have two big eyed kids standing looking at you completely starved. That's when you either go out for a not so healthy dinner or you have a 10 minute dinner recipe in your back pocket.

This 5 minute tomato sauce recipe is one of those and served with whole wheat pasta that takes about 9 minutes to cook and steamed veggies, voila you have a nutritional and and taste satisfying meal in abut 10 minutes or so.  Off course you can add more fun spices such as red pepper flakes or black pepper for a spicy version.

1 tbs olive oil
2 garlic cloves, grated
1/2 tsp sea salt
1 tbs ketchup
1 tsp agave nectar
1 1/2 cups pressed or crushed tomatoes
Zest from one lemon
Pinch of fresh or dried parsley
Cheese to sprinkle over

Heat oil in saucepan on medium heat and sauté garlic for 1 minutes. Ass pressed or crushed tomatoes, ketchup, salt, agave nectar and lemon zest and cook for 5 minutes. Toss with pasta and sprinkle parsley and some cheese over before serving.

Pasta in a creamy pesto sauce

James is out of town on a business trip so it's me and the kiddos at home. We're having fun and Bella always when it's just us three becomes my little helper and the best big sister a little toddler boy could as for:) Everything went well but getting Bella off to school with a tired one year old was a challenge but we made it.

Off course when I'm alone with the kids I have to make it easy for myself and make a simple dinner which last night meant pasta and then I had some leftover basil and sun dried pesto I used to made a creamy sauce from it and served steamed broccoli with. It was a huge hit with both kids and why would it be, it's pasta!!!!

4 portions of cooked rigatoni pasta 

2/3 cup roasted sun flower seeds

1 garlic clove

3/4 cup fresh basil leafs

2 tbs chopped sun dried tomatoes

1/4 cup extra virgin olive oil

Salt & pepper to taste

1 cup cream

1/4 cup water

1. Process seeds and garlic in a food processor or blender until a course meal.
2. Add basil, tomatoes and while it's blending, add oil slowly.
3. If the pesto seems dry, add a little water until reaching desired consistency.
4. Add salt and pepper.
5. Combine cream, water and half of the pesto in a saucepan and bring to simmer on low heat for 5 minutes. 
6. Toss pasta with the sauce
7. Sprinkle some cheese over before serving if so wish

Baked pasta and kale

The hardest vegetable for me to get my kids to eat is the leafy greens such as spinach, swiss chard or kale. I usually have to be good at "masking" them in a sauce but I also have to make dishes an adult will find fun. This baked pasta dish is one of those dishes that is good enough for us parents to enjoy while feeding our kids the very nutritional greens.

The reason we eat a lot of kale is because it's one of the healthiest vegetable on the planet due to its high levels of beta carotene, vitamin K, C and calcium. Kale also has high levels of a potent anti-cancer properties. I like adding kale to my salad and smoothies as well. Soon I hope we'll be able to eat kale from our own garden.

4 portions of cooked whole wheat penne 
1 tbs canola oil
1 1/2 cups chopped kale, stems removed
1 tbs all-pupose flour
1 cup milk ( I used almond milk
1 tbs honey mustard
1/2 cup garlic & chive flavored cream cheese 
Salt & pepper to taste
1/2 cup grated cheese

Preheat oven to F350
Heat oil in a sauce pan on medium heat. Cook the kale for a few minutes until wilted. Sprinkle flour over and still well. Pour in the milk and use a whisk to remove any lumps. Bring to a boil while stirring and cook for 2-3 minutes. Remove from heat and add mustard, cream cheese, salt and pepper. Blend well. Combine pasta and sauce in a baking dish. Make sure all the pasta is coated in sauce. Sprinkle grated cheese over and bake for 15 minutes. Eat will a side salad for a complete meal.

Seitan and mushroom stew

I had two five year olds at home yesterday afternoon so I had to act like a referee A LOT.  Or at least until I finally had it and told them either they play nice or not but not to come to me anymore. It worked!!! I was very happy when it was dinner-pizza time and then a movie (Lady& the Tramp) so I got a little breathing room and they were kind of quiet...kind of:)

I didn't feel like pizza so I made a seitan and mushroom stew instead, served over pasta. It was perfect with many flavors and creamy sauce, just how I like it. I used the seitan I made the other day but off course store bought works as well. This is the kind of stew you can serve people very skeptical of vegan food and they will for sure be happy.

1 tbs olive oil 

2/3 cup shiitake mushrooms, sliced

1/4 cup yellow onion, minced

1/2 cup grated carrots

1 cup seitan, diced

1 tsp ground chili

Herb salt to taste

1 tbs dijon mustard

1 tbs ketchup

1 cup strained tomatoes

1/2 cup chopped kale

1/4 cup sour cream

Heat oil in a saucepan on medium heat and brown the mushrooms. Remove and set a side. Add garlic and carrots to saucepan and cook for 1 minutes. Add seitan, chili, salt and cook for a few minutes, stirring often. Now add dijon mustard, ketchup, strained tomatoes and bring to a boil. Reduce to a simmer for 10 minutes. Click in sour cream and let it melt. Toss in kale, mushrooms and blend well. Serve with pasta, rice or barley.

Amanda’s favorite pasta sauce

Yesterday we celebrated Noah’s first birthday with a huge pancake breakfast party. I know it’s 3 weeks late but because we were traveling from Sweden and he was sick when we got home and then we struggled with jetlag it just seemed like a good idea to wait to have his celebration. Since we all love pancakes and are early risers it also was natural to have a breakfast party. We made over 100 pancakes that were original, gluten free and then the third was my pear and coconut pancakes and they were they favorite. I told James before the party any leftover we can just freeze and eat next weekend or so. Believe it or not we did not have one single pancake left and that’s after James did not having any and I only 2!!!!! Well I guess others love pancakes almost as much as we do.

After making pancakes, lunch was a breeze and a very calm event so I made past and pasta sauce. This dish has no name yet but Amanda who works for me on Gree-mom.com always ask me to make “you know that yummy sauce that I like so much”. I always go blank for a moment before remembering what it is she’s talking about.  So for lack of better name, it’s now called Amanda’s pasta sauce. She also asks me to often to post in so she can make herself so sweetie this one is for you:)

1 tbsp. canola oil

1 large garlic clove, grated

¼ cup leeks, minced

½ cup grated carrots

½ cup grated green cabbage

½ cup corn

2/3 cup minced quorn, seitan or soy “meat”

½ cup light coconut cream

2 tbsp. honey mustard

2 tbsp. ketchup

1 tbsp. mango chutney

1 tsp. yellow curry powder

Salt & pepper to taste

Heat oil in a large skillet on low medium heat and sauté garlic and leeks for a few minutes until glossy, not brown. Add carrots, cabbage and corn and cook for 3 minutes. Add the minced protein, coconut cream, honey mustard, ketchup, mango chutney and curry powder. Blend well and simmer on medium heat for 5 minutes. Serve with pasta, rice, barley or quinoa and side of steamed vegetables.

Cheesy pasta casserole

This was a very popular casserole indeed with the family who all gobbled it down so fast. I got lucky.  I knew I was making something with pasta and I knew I wanted to use zucchini, everything else came about as I cooked and I came up with the idea to make a very healthy and my own version of mac and cheese. Pasta casserole are perfect dishes to "hide" lots of vegetables and my case it was zucchini which is not Bella's favorite vegetable.

 Cooked pasta for 4 people (I used whole wheat spelt)

1 tbs canola oil

2/3 cup corn

2 tbs white spelt flour or all purpose flour

2 tbs nutritional yeast

1 cup almond milk

2/3 cup grated zucchini

Herb salt

Black pepper to taste

Cheese

Panko bread crumbs

Preheat oven to F400.Heat oil on medium in a saucepan and sauté the corn for a a minute. Sprinkle flour over and blend, remove pan from heat and pour in milk little at the time and whisk until you're left with no lumps except the corn off course. Place on stove on medium heat and bring to a boil while stirring constantly for a few minutes. The sauce will thicken and you can add more milk if it seems too thick. Add nutritional yeast, herb salt and pepper and blend. Toss pasta and zucchini with the sauce. Place pasta in a baking dish Sprinkle breadcrumbs on top and then cheese. Bake for 10-15 minutes, until top is slightly browned. 

Lentil pasta sauce

Oh man I'm beat today after a day of biking the whole family, bread baking, cleaning, grocery shopping and off course, playing.  James is taking a yoga course four Sunday in a row so me and the kids are on our own for the afternoon and normally that's something I'm looking forward to but today I was so tired that when Noah napped I started a movie for Bella and I sat down and enjoyed the silence with a cup of green tea. I just made a princess dress out of scarfs before for Bella and now she is painting next to me while I get a chance to blog.

The best table mate who is trying to figure out how to spell Shrek:)

The fruit of my labor today, two kinds of sourdough bread

Lunch was pasta per request from hubby who wanted something that would keep him full without weighing him down for yoga. I made a lentil pasta sauce with tons of wonderful vegetables in a rich tomato sauce served over whole wheat rigatoni and steamed broccoli.

The perfect well balanced meal with vegetables, slow carbohydrates and protein

1 tbs olive oil
1 large garlic clove, grated
1 medium carrot, peeled and grated
1/2 cup grated celeriac
1/2 cup grated green cabbage
1/2 cup green olives, minced
1/2 cup red lentils, rinsed
2/3 cup vegetable stock
1 can fire roasted diced tomatoes
1 tbs honey or agave nectar
Herb salt to taste
1 tsp chili powder
1/4 cup sour cream or cream ( I used mimic cream)
A couple of fresh basil leafs, torn

Heat oil in a wok or large skillet on medium heat. Saute garlic for 30 seconds. Add carrots, celeriac, cabbage and olive and cook for a few minutes. Add lentils, stock, canned tomatoes, honey or agave, chili powder and herb salt. Stir and bring to a boil. Cook for 10 minutes and then reduce heat to a simmer for 5 minutes. Add cream and blend carefully and reheat. Sprinkle basil leafs over before serving.

Quick pasta dinner

I've had an amazing day with a fresh clean house and clean beds, I attended a yoga class, got a massage from wonderful Andrea and got to spend some fun times with Noah this morning. I love days like this however I did receive a call from Bella's school teacher that she to a nasty fall and landed on her face. So when i pick her up she was as happy as normal but her poor side face has a nasty scrape and she has fat lip.

My goal all day was to keep the calm from the massage and yoga class no matter what so I made it very easy for myself and made a very simple pasta dish for dinner which is my 911 when I'm lost of inspiration or I don't have time to make something more elaborate. As long as you have vegetables, olive oil, cheese and either whole wheat or quinoa pasta you can make a great wholesome meal for a family.

Cooked pasta for 4 people ( I used quinoa pasta)
1 tbs olive oil
2 large garlic cloves, minced
1 cup sundried tomatoes, soaked in warm water for 20 minutes and minced
1 cup swiss chard, kale, spinach or collard greens, chopped
1/2 cup cheese, crumbled( I used soy feta cheese)
1/2 cup raw cashews, chopped
1/2 tbs red pepper flakes (optional)
Salt & pepper to taste

Heat oil in a skillet on medium heat and sauté garlic for 1 minute. Add tomatoes and cook for another minutes or so. Add swiss chard or greens of your choice and toss with pasta. Add salt, pepper and red pepper and blend. Serve with crumbled cheese and sprinkled with nuts on top.

Pasta casserole

All yesterday afternoon Bella was with a friend and his family at Sea World so it was just us three. When Noah took a nap me and James were amazed how quit the house was and remembered that a year ago, before Noah was born, this was our life. We did however, get tons of things done in preparation for our trip to Sweden and preparing the house for our houseguests.

We're having a major storm here in San Diego so something warming and creamy sounded good for dinner and pasta casserole is what we had.

4 portions cooked pasta ( I used Quinoa pasta spirals)
1 tbs canola oil
1 large garlic clove, grated
1 cup mushrooms, sliced
1 tbs white spelt flour or use all-purpose flour
1 cup cream ( I used mimic cream
1 tbs Bragg's liquid amino's or tamari
1/2 sour cream ( I used tofutti's)
1/2 cup sundried tomatoes, soaked in hot water for 10 minutes. 
1 handful baby spinach
Black pepper and salt to taste
1 cup grated cheese (Pepper jack is great unless you're cooking for kids then a milder cheese is better)

Preheat oven to F400
Heat oil in a skillet on medium heat and cook garlic and mushrooms until golden. Sprinkle flour over and mix quickly. Pour cream and blend well until there are no more lumps. Bring to a boil and then reduce to simmer for 10 minutes. Add bragg's. sour cream, sundried tomatoes, spinach, salt and pepper and blend. Simmer for another minute or so. Toss pasta, sauce and cheese in a  casserole dish. Bake in oven for 15 minutes. Eat with a mixed salad for a complete meal.

Broccoli cheese pasta sauce

Here I'm down for the count with a major cold. So annoying when I have so much work to do. Yesterday when I arrived home from my yoga class I was miserable and not hungry at all. Unfortunately my family still looked for me to cook them dinner so I make pasta with a simple broccoli sauce which off course was a huge hit with my broccoli loving family.

1 1/2 cups broccoli, steamed

1 1/2 cups water mixed with 2 tbs white spelt flour

1/4 cup chive & garlic cream cheese

Salt to taste

Pinch of nutmeg

Bring to a boil water mixed with flour in a sauce pan. Whisk the whole time. Reduce to a simmer for 5 minutes and stir in cream cheese, salt and nutmeg. If the sauce seems too thick stir in some water or milk. Remove from heat and combine with broccoli. Serve over pasta. 

Puttanesca pasta sauce

When I'm in a pinch for dinner I usually resort to using canned tomatoes and make a tasty pasta sauce or stew with it. With a tomato based sauce you can add other vegetables to make the sauce nutritional and low fat. I made Italian puttanesca sauce this way.

Traditional puttanesca has anchovies in it but off course I omit that and used just capers and olives instead and serve this over over pasta. This time I also served pan fried oyster mushrooms on top and a side of broccoli. For Noah I put a side some sauce before I added salt and mixed his sauce with broccoli and pasta. He absolutely loved this dish. The secret to good tomato sauce is to let it simmer and reduce to develop all the flavors.

I always advocate fresh vegetables and fruit over canned and frozen but did you know that canned tomatoes are very nutritional? Canned tomatoes and sauces are amount the best source of lycopene which helps protect agains certain cancers. When tomatoes are cooked the body can absorb the lycopene better. Now you should still eat fresh tomatoes in their natural state as often as possible but don't feel bad about cooking them or using canned.

1 tbs olive oil
1 large garlic clove, grated
1/2 cup yellow onion, diced
1/2 cup carrots, diced very small
1 tbs chili pepper, minced
1 tbs capers
2 tbs black olives, diced
1 can diced tomatoes
1 tbs tomato puree
1 tbs fresh oregano
Salt and black pepper to taste
Fresh parsley

Heat oil in a large skillet and sauté garlic, onion a few minutes on medium heat. Add chili peppers, olives, capers, tomatoes, tomato puree and oregano and reduce to a simmer for 20 minutes. Sprinkle fresh minced parsley over sauce before serving.

consommé with ravioli

Thursdays are the day I get my delivery of goodies from Sea Breezed so Wednesdays are usually the day I clean out any vegetables that are heading towards going bad and try to use them up.

This consommé  is filled with just those kinds of vegetables and for protein and carbs I threw in some frozen vegan whole wheat raviolis filled with soy ricotta cheese. The trick is to use a good broth and off course I use my own homemade one. I also make sure to dice the root vegetables the same size so they will cook in the same amount of time.

 It's a very hearty and filling soup which is perfect for a cold day or when you're sick. I wanted to make this soup ever since I saw it being made on Top Chef but off course then it was made with chicken. Now any vegetables can be used instead of what I had on hand today and instead of ravioli why not try leftover pasta or rice.

2 cups vegetable broth
1 large garlic clove, sliced very thin
1green onion, diced
2 tbs chives, minced
1 carrot, diced very small
1 parsnip, diced very small
1/2 cup corn
2/3 cup pasta or fresh ravioli (optional)
1 cup collard greens, chopped
Salt & black beeper to taste

Place broth, garlic, onion and chives in a sauce pot and bring to a boil. Reduce to a simmer for 10 minutes. Add carrots, parsnips and corn and simmer for 5 minutes or until vegetables are soft. Add collard greens, ravioli, salt and pepper to simmer for another minutes. Serve hot!

Mushroom lasagna

So we're home again after such a fun weekend with my family. We ate well, played a lot and cuddled off course. For dinner I made lasagna which I've been craving ever since we ate at an Italian restaurant on Saturday night. I love my lasagna because it's creamy without a lot of fat or calories. This time I used gluten free rice noodles and have to admit at first I was skeptical but it worked as well as any whole wheat   lasagna noodles.

Tomato sauce:
1 tbs olive oil
1 large garlic clove, grated
1 tsp minced hot pepper
1 can diced tomatoes
1 tbs tomato puree
1/2 cup water
1 brown sugar
Salt & pepper to taste
2 tbs fresh basil, minced

Heat oil in a skillet and sauté garlic and hot pepper for 5 minutes on low heat. Add tomatoes, puree, water, sugar, salt and pepper. Stir and reduce to a simmer for 20 minutes while covered.

1/2 package no cook lasagna noodles
1 cup shiitake mushrooms, sliced
1 cup zucchini, diced
1 tbs canola oil
 1/4 cup chives & garlic flavored cream cheese

Preheat oven to F400.
Heat oil in a skillet on medium heat and sauté mushrooms, until lightly browned. Add zucchini and sauté for a few minutes. Remove from heat and add cream cheese and let it melt and blend with mushroom and zucchinis. Place Lasagna sheet in bottom of a baking dish. Spread the mushroom blend on top, then another lasagna sheet on top of that. Pour the tomato sauce over everything. Cook in oven for about 40 -50 minutes or until pasta is soft.

Arrabbiata sauce

This is the super easy but super tasty pasta sauce I cooked on Friday. I love making tomato based pasta sauces when I'm in a rush or simple need to go grocery shopping:) I always have a can or tomatoes and whole wheat or quinoa pasta on hand for days like these.

Arrabbiata sauce is suppose to fiery spicy butI made a "milder" version so kids can eat it too. I did however add chili pepper to spice it up after I removed Bella's portion.

2 garlic cloves, sliced

1/2 red pepper, seeds removed and diced

1 tbs olive oil

Lemon zest from 1 lemon

1 can fire roasted diced tomatoes

1 tbs balsamic vinegar

2 tsp dried italian herbs

1 tbs honey

Salt to taste

Fresh black pepper to taste

1 tsp chili pepper (optional)

Grated cheese to sprinkle over (optional)

Heat oil on medium heat and sauté garlic and pepper for 3 minutes. Add lemon zest, tomatoes, vinegar, honey and herbs and simmer sauce for 10 minutes. Add salt, pepper and chili pepper, stir and serve over fresh pasta and vegetables. Sprinkle cheese over right before serving.

Chantarelle pasta sauce

I love going to the farmers market in Sweden in the summer time just to smell and look at all the wonderful things mother nature is providing us with. Today I bough raspberries, strawberries and my favorite, chanterelles. All is locally grown and harvested and what a treat it is.

I made a very simple but yet amazing pasta sauce with the chanterelles. I like to keep it simple to be able to taste these little golden delicious mushrooms. If you don't have access to them then any mushroom would do but my favorite is oyster mushrooms. I served the sauce with whole wheat pasta and steamed broccoli. For dessert we had strawberries and raspberries with vanilla ice cream, our favorite right now.

Raspberry fingers:)

2 tbs canola oil

2 large garlic cloves, grated

2 cups chanterelles, chopped

1 cup zucchini, peeled, seeds removed and cut into small pieces

1 cup cream ( I used a oat based vegan cream they have here in Sweden but mimic will do)

Herb salt to taste

1/2 tbs tomato paste

Heat oil in a skillet and saute garlic and chanterelles for a few minutes on medium heat until mushrooms are golden brown. Remove mushrooms and put them aside. Place zucchini in skillet and saute for a few minutes. Add mushrooms and cream and reduce to a simmer for 5 minutes. Add herb salt and tomato paste and serve tossed with pasta.