Although documenting plant-based food creations has taken the back burner lately in the midst of major happenings (like art shows and races), my life has certainly not been absent of nutritious and delicious vegan eats (neither has Andrew’s). These eats include quite a bit of seasonal grub—like pumpkin smoothies, beet salads, and leafy greens.
One seasonal green I’ve come to love this year is mustard greens. The best (and most convenient) part about these particular greens, is that they are as home grown as you can get. What I mean is, there just so happens to be a forest of mustard greens growing in my backyard.
Did I mention they’re gigantic? These voluptuous greens have been regularly serving as a base for my salads this season, and a green addition to vegetable medleys. One night Andrew even surprised me by wrapping my macaroni and cheese inside one of these leaves, lettuce wrap style.
Anti-Dye Pasta Salad
This afternoon, I decided to clip some greens from the yard and incorporate them into an Anti-Dye pasta salad. Why the name? Because this pasta salad is packed with powerful anti-inflammatory ingredients (mustard greens and turmeric), and turmeric is a natural dye.
- penne pasta noodles
- ground turmeric
- garbanzo beans (chick peas)
- mustard greens
- Just Mayo
The combination of the turmeric and mustard greens gives the pasta salad a sharp, yet inviting flavor that is toned down and balanced out with the help of the creamy Just Mayo. Speaking of Just Mayo, today marks the first time I’ve tried it, and I’m instantly a fan! Now I’m eager to try some of the other varieties, especially the Sriracha-infused one.
Pour your desired amount of noodles into a pot of water and place on stovetop. Cook on high heat until boiling, then lower to medium heat and allow to cook 8-10 minutes, or until desired consistency is reached. Once cooked, drain noodles and remove from heat, transferring them into a mixing bowl.
Mix in a generous amount of turmeric, until your pasta is glowing with a yellow sheen. (Tip: Avoid using a wooden spoon and watch your clothing since turmeric is a natural dye). Add several hefty spoonfuls of Just Mayo. Rip two large mustard green leaves into smaller pieces, and mix in. And last, mix in 1 can of drained garbanzo beans (chick peas). Add optional salt and pepper to taste.
SERVE IT UP
This five-ingredient quick fix makes for a filing side dish or even a stand-alone entrée. As for this afternoon’s Anti-Dye Pasta Salad experience, we enjoyed our loaded plates on the comfort of the couch at my homestead.
Thanks to some abrupt cold weather last week, followed by the return of warm and wet, our sinuses are congested and our heads are pounding, making today an optimal day to stay inside and watch part of a series that holds a special place in each of our hearts—LOST. I must confess, this pasta salad and blog post happened during our LOST marathon, and we are still marathoning. Once you restart it’s hard to stop!
In addition to this pasta salad being all around anti-inflammatory, and bursting with antioxidants, both the garbanzo beans and mustard greens support cardiovascular health, and aid in lowering cholesterol levels.