Veggiesaurus

It's finally snowing a bit here in the Alps and boy am I ever glad I had my snow tires put on a month ago when it was still warm enough to wear capris. The snow (and generally crappy weather) has been slowly descending on us here in the valley from the mountain tops all week. A freak wind and rain storm last night had me nervously peering out of my windows every 5 minutes to make sure errant Christmas decorations or lawn chairs didn't find their way onto the windshield of my car. And poor Pinch almost blew away when I suited up to take him out for a (very brief) pee.

This morning it's foggy and grey and the snow is more hail like than white and fluffy. It would be a good day to stay inside and watch movies all day, but I promised a friend from work that I'd meet up with her and her vegetarian friends at an organic, vegetarian restaurant in Grenoble for lunch today. I'm touched she invited me, so I don't want to cancel last minute, and I've never actually been to a completely vegetarian/organic (or "bio" as they say in French) place. For once, I won't be the weird girl who doesn't order any meat and has the other French people at the table making comments about it! I'll post up a review of the restaurant later in the week.

And speaking of vegetarian...I tried out a new recipe last night that was really easy and very tasty! Even Max kept going back for more. I must say, he's very open to trying new foods and has been a lot more accepting than I thought to this generally vegetarian lifestyle I lead. I'm not sure if it's laziness that keeps him out of the kitchen preparing the steaks he says he misses so much, or the fact that he really does enjoy the international and "light" flavour I (literally) bring to the table. Anyway, last night's pasta recipe is a keeper and a great go-to dinner for those nights when I get home from work and just want to whip up something healthy and quick!

The recipe was inspired by one that I found in a copy of one of my Mom's Racheal Ray cooking magazines. I tweaked it a bit and was pleased with the result. I've posted up the recipe along with some photos for those interested in giving vegetarian cooking a whirl from time to time.

Whole Wheat Pasta with Chickpeas and Curry

Dice up an onion, a clove or two of fresh garlic, and some broccoli (fresh or frozen) and add it to a pan with some heated olive oil for about 10 minutes. At the same time, start cooking your pasta. I used about 300g of whole wheat spaghetti, but you can use more or less depending on how many people you are cooking for. I've got a bit leftover for Max's lunch today!



When the onions have melted down a bit, add in some canned chickpeas. I always use canned chickpeas that have been steamed beforehand. They are usually a bit more expensive, but the flavour is so much better. Cook for another few minutes.

Add in a splash of dry white wine, a can of peeled tomatoes in their juice (I chop up the whole tomatoes to make them easier to eat), and some curry powder to taste.



Cook the pasta al dente because it will finish cooking in the pan. Simmer the mix until everything is cooked and heated through.



I add in more curry as I go (we love curry at my house!) and some fresh ground black pepper.

 

Drain the pasta and add to the mix in the frying pan. Reduce heat and stir in the pasta. If the mix starts getting a bit dry, you can add in a little bit of the pasta's cooking water.



Serve with grated parmesan cheese (or whatever cheese you like on pasta!), a piece of fresh bread, and voilà! Bon Appétit!