November 25, 2011

I'm Back!

I know, I've been away, but trust me when I say that it was NOT MY FAULT.

Last weekend, Matthew started feeling poorly, he had a bad stomach ache. It was bad enough to wake him up from sleep at 7am, which let me tell you, is painful. (He can sleep through a hurricane!) He thought it would go away, so got up and tried to watch 24 until it went away.

It got worse.

So we went to the hospital in concern, and it turns out he had to have emergency gallbladder removal surgery! We've been sort of recovering from the whole thing, though Matthew is in good spirits!

I however have been stressed and exhausted beyond belief (which I think is understandable!)

So my recipe for returning to the blogging world is a fairly simple one.

Fairly Simple Sweet Pea and Carrot Pasta Salad
2 cups gluten free pasta (I used Quinoa Fusilli) cooked
1/2 cup frozen peas, thawed
1 medium carrot, finely grated
1/3 cup non-dairy milk
1 tbsp agave nectar
1 1/2 tbsp mochiko flour (Sweet glutinous rice flour- does not contain gluten!)
1/3 cup vegannaise
Salt and Pepper, freshly ground to taste
Any of your favorite spices, to taste (Optional)

Mix together the pasta, peas and carrot, tossing so they're all combined.
Next, in a microwaveable bowl, mix together the mochiko flour, agave, and non-dairy milk. Combine well!
Microwave at 15 second intervals, stirring between each interval, until it's thick and goopy.
Mix the milk mixture with the vegannaise, combining well.
Season with the salt and pepper, until it reaches the right taste.
If using any other spices add them now, tasting as you go. Oregano and Basil work well together, especially if you also add some cherry tomatoes to your pasta salad!
Take your sauce mixture, and add it to the pasta, stirring well to distribute. Eat right away, or refrigerate for guests, or picnics, or lunches, whatever!

As an aside, the mochico flour mixture, if you play with the amount of liquid vs flour can work as a condensed milk substitute! :)

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