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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, May 20, 2014

Scraps and Snippets ~ Vegan Lemon Pasta Carbonara


You've seen the one pan pasta dish, right? The one all over Pinterest? Where you dump all the ingredients for a pasta meal into a pan and cook away? I've been experimenting. This was pretty tasty. I'm going to try adding olives and more lemon juice (replacing equal amounts of water) next time.  



Lemon Pasta Carbonara

8 oz pasta (I used rice spaghetti and broke it in half)
1/2-3/4 cups onion (diced)
1 pepper diced (I used half of a green and half of an orange pepper)
6 slices of vegan bacon (I used Upton's strips)
1 Cup vegetable broth
2 Cups water
1/2 Cup lemon juice
1/2 teaspoon salt (or to taste) 
2 teaspoons of lemon/garlic pepper blend (or 1 tsp of dried or fried garlic, 1/2 tsp of pepper, 1/2 tsp of lemon peel)
2 tsp oil (I used garlic infused grape seed oil)

Chop bacon into small pieces, toss in frying pan. Add onion and peppers and fry until bacon is cooked and veggies are browning and translucent. Add the additional ingredients. Bring to a boil, turn down the heat, stir frequently until pasta is cooked and the liquid has turned into a sauce. About 9 minutes. Serve.