We spent the bulk of our Sunday afternoon (in t-shirts!) in our three garden plots cleaning them up (aka weeding), fencing them in, building a trellis and planting seeds. We are very fortunate to have dear friends helping us with our endeavor this year. Last year’s garden did not do so well due to a poorly draining plot and the fact that I was having recurring kidney infections and was sick most of the summer.
Our three hours were well spent, but when we got in the house our children immediately went into “starving” mode. I knew I had to cook quick or I was going to lose them and the rest of our evening would be, well, ahem.
This recipe can be done in the amount it takes to boil the pasta. In fact, everything else was finished and we were waiting on the pasta to finish.
This summer…our special friends are helping us in our garden and so this recipe, based on the one found at The Healthy Apple is for you Scott and Jen.
Pasta and Bean Salad
Vegan and gluten-free
1 16-ounce package spaghetti (we use Tinkyada brand gluten-free pasta)
1 cup almond milk (I used sweetened because it was all I had, but you could use plain)
2 15-ounce can of chickpeas (garbanzos)
1 red pepper (diced)
1 zucchini (chopped)
1 cup corn (frozen is fine, just thaw)
1/2 cup sesame seeds
1/4 cup ground flax seeds
2 tablespoons olive oil (Spanish olive oil is far superior to Italian and Trader Joe’s sells it cheap!)
red pepper flakes
salt and pepper
Boil pasta until al dente.
Mix all ingredients together. Add pasta and serve.