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Crostini With Linguine and Disneyland

 

I love making this meal for dinner guests as it always gets rave reviews and is relatively simple to prepare.  The crostini makes this seem fancier!  Use whole wheat linguine noodles if you can.

Linguine With Artichokes

prep time= 5 minutes
cook time=20 minutes
serves 4-6

1 lb. linguine noodles
3 Tb. extra-virgin olive oil
2 medium leeks (use both white and green parts), cut into 1″ chunks
2 (12oz.) jars marinated artichoke hearts in oil, drained (reserve the liquid) and quartered
1/2 C. capers
2 Tb. lemon juice (or the juice of 2 lemons)
2 tsp. sea salt
1 tsp. ground black pepper
optional: 1/2 C. vegan Parmesan cheese

Directions

Step 1.  Cook the pasta according to the package directions.   Transfer the pasta to a large bowl.
Step 2.  Meanwhile, heat the oil in a medium saute pan over medium heat. Add the leeks and cook until soft, stirring frequently, about 5 minutes (do not brown). Remove the leeks; set aside.
Step 3.  Add the artichokes to the skillet and cook for about 3 minutes per side.
Step 4.  Return the leeks to the skillet along with the capers and reserved artichoke liquid.  Toss with the artichokes. Stir in the lemon juice, 2 tsp. salt, and 1 teaspoon pepper.
Step 5.  Add the vegetables to the pasta and toss with the optional vegan Parmesan cheese.

Crostini

prep time=10 minutes
cook time=20 minutes
serves ~6

1 (~8 oz.) jar sun-dried tomatoes packed in oil, drained (reserve the oil) and chopped
1 Tb. extra-virgin olive oil
3/4 C. yellow or white onion (or 1 medium onion), diced
1 clove garlic, minced
2 Tb. agave nectar
1/4 C. red wine vinegar
1 C. water
1/2 C. vegetable broth
1 tsp. fresh basil, finely chopped
1/2 tsp. sea salt
1/2 tsp. ground black pepper1 baguette, cut into 3/4-inch slices on the diagonal
1/4 C. extra-virgin olive oil
sea salt to taste
ground black pepper to taste

Directions

Step 1.  In a medium saucepan over medium heat, add the sun-dried tomatoes, 1 1/2 Tb. of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions for about 5 to 7 minutes, or until the onions are soft.
Step 2.  Add the agave, red wine vinegar, water, vegetable broth, basil, sea salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 20 minutes.
Step 3.  Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
Step 4.  Preheat the oven to 400F. Line a baking sheet with foil.
Step 5.  Place the baguette slices on the baking sheet. Use a pastry brush to coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 7-8 minutes.
Step 6.  Once the baguettes are toasted, spread with sun-dried tomato mixture and serve.We’ve been in LA all week at Disneyland for the first time.  Long lines, crowds everywhere, expensive foods…I feel like I need a vacation now!  All that being said, our family had some much needed bonding time and many special moments.  Our favorite part was the Cars ride at California Adventure.  If you ever get a chance to go there it is a MUST!  So amazing…  now it’s back to reality.

Vacation mode
This kid was terrified on the Swinging Ferris Wheel!  His only words upon stepping off the ride,
 “I’m just glad I survived!”.
We loved the animation drawing class! These boys are such lil’ artists.
The boys had the best time at lunch together.
 
Love my men!
 

 

Linguine (Crostini recipe is above)
Serves: 4-6
 
Ingredients
  • 1 lb. linguine noodles
  • 3 Tb. extra-virgin olive oil
  • 2 medium leeks (use both white and green parts), cut into 1" chunks
  • 2 (12oz.) jars marinated artichoke hearts in oil, drained (reserve the liquid) and quartered
  • ½ C. capers
  • 2 Tb. lemon juice (or the juice of 2 lemons)
  • 2 tsp. sea salt
  • 1 tsp. ground black pepper
  • optional: ½ C. vegan Parmesan cheese
Instructions
  1. Step 1.
  2. Cook the pasta according to the package directions.   Transfer the pasta to a large bowl.
  3. Step 2.
  4. Meanwhile, heat the oil in a medium saute pan over medium heat. Add the leeks and cook until soft, stirring frequently, about 5 minutes (do not brown). Remove the leeks; set aside.
  5. Step 3.
  6. Add the artichokes to the skillet and cook for about 3 minutes per side.
  7. Step 4.
  8. Return the leeks to the skillet along with the capers and reserved artichoke liquid.  Toss with the artichokes. Stir in the lemon juice, 2 tsp. salt, and 1 teaspoon pepper.
  9. Step 5.
  10. Add the vegetables to the pasta and toss with the optional vegan Parmesan cheese.

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