The October game plan

by kalamckala

October is here!! Crack open those cans of pumpkin puree, get to baking some cookies, quick breads, and pies; spice up your coffee with cinnamon, sprinkle pumpkin pie spice on sweet potato fries, and cozy up to a comfy bowl of soup.

Oh and check Safeway for those ghost, pumpkin, or black cat-centered rolls of sugar cookie dough.

As for me, I’ll be in my little apartment, in a complete bubble of scholastic endeavors and completely lacking animal products. Hello, vegan-Kala! Welcome!

October is basically going to be my New Year’s Resolution month.

The plan:

To challenge myself to abide by a vegan diet for 31 days. Write up a post for each of those 31 days. Get myself into a solid exercise routine. All while keeping up with reading, studying, learning, and good-grade-getting academia.

I mean, fall is here. I’m excited. I’m ready.

Bring it.

For dinner I made a humongous pot of pasta, beans, broccoli, and sun-dried tomatoes. My housemates and I enjoyed our weekly family dinner as our eyes were glued to the in-home entertainment for the evening: Disney’s Pocahontas.

I mean, come ooooon. You know it was a great night that we had, right?

A great night indeed it was.

We scraped that pot clean.

A completely unvegan-friendly recipe. As long as your buddies like broccoli, they’ll like this quick and easy dinner. And if they don’t, just substitute in their favorite veggie – then they’re sure to like it! A lot!!

Sun-dried tomato pasta with roasted lemon broccoli 
inspired by Vegan Yum Yum
serves 4 hefty appetites

Cook ~1.5 lbs broccoli florets by stir frying in a large saucepan over high heat with a few tablespoons of olive oil. Cook until broccoli heads become slightly charred and crispy. Season with salt, pepper, and red pepper flakes to taste.  Add ~5 oz. Julienne oil-packed sun-dried tomatoes and 1 15-oz can cannellini beans. Continue cooking until tomatoes begin to plump up and beans are thoroughly warmed, about 2 minutes. Remove from heat and stir in zest and juice from 1 whole lemon.

Cook 1 lb pasta in well salted water until just al dente. Drain and return to pot.

Add broccoli mixture to pasta in pot and drizzle with a few tablespoons of the oil from the sun dried tomato jar. This will just keep the pasta from being too dry and will really solidify that tomato-y flavor!

I hope you like it as much as I do we did!

-the girls of 203 Paradise Apartments