Happy Monday everyone! I’m back with another tasty vegan dish for you! Hope you enjoy!
I love summer. I love the Farmer’s Market for fresh fruits and vegetables. I love cooking with those fresh ingredients! For today’s dish we have some Farmer’s Market bell peppers, kale, asparagus, and garlic. The tomatoes, avocado, lemon, and pasta were not Farmer’s Market finds, but they were tasty just the same!
To start, cook the pasta. While that’s cooking, prep your other ingredients. I always try to wash and slice my fruits and veggies the day before if I can. It saves a lot of time on cooking day.
We are going to use the bullet blender to make the dressing. Add the avocado (peeled, pitted, and diced up), some garlic cloves (also cut up a little), the kale (torn into smaller pieces), and some lemon juice to the blender. It took a while to get this one going because of all the solids. I had to add a little water.
Blend all the ingredients until smooth. In the vegetable steamer, steam the asparagus.
I decided to add some onion and zucchini that I had bought at the Farmer’s Market. I grilled them in a pan and added the steamed asparagus for the last few minutes of grilling.
Use the pasta as the base. Add the grilled veggies. Top with some little tomatoes.
Lastly, add the dressing. In this case, I put a little too much lemon juice in the dressing. It was really tart. It was edible, but next time I’ll go lighter.