Easy Basil Vinaigrette

Whipping up a salad dressing is so easy and can be as simple as oil and vinegar plus some salt and pepper.  This takes it up a notch using two shortcut ingredients, frozen basil and garlic cubes (picture below).  I find these at most stores these days including Trader Joes and Harris Teeter.  I don’t always measure exactly when making a dressing.  You can wing it and go by your taste but I typically go with a 2:1 ratio oil to vinegar.  This recipe can be doubled to make a larger batch.

img_5021-e1560118356761.jpg

Makes 3/4 cup

Printer Friendly

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar (could also use fresh lemon juice)
2 frozen basil cubes
2 frozen garlic cubes
Salt and pepper to taste

Method

I make this directly in the measuring cup.  Just add oil to 1/2 cup then add vinegar to reach 3/4 of cup.  Add in the basil and garlic cubes.  Let sit for 5-10 minutes until they thaw, then whisk together.  Add salt and pepper to taste.

 

Casual Fall Weekend Outfit

After 80’s this week, it finally cooled down again and I was ready to embrace Fall again and  break out the flannel and boots!

 

img_4911img_4939

Merona Field Jacket I this jacket at Target and I’m loving olive green this season!  And it was only $40.

Mossimo Flannel Shirt  I’m obsessed with this flannel shirt.  Nice comfy fabric, slightly roomy (I probably could have gotten a small) and it’s only $23.

Gap Skinny Jeans I’ve had the jeans since last year, they were called the Always Skinny but looks like they’ve rename the fit to True Skinny.  And these are on sale for under $60 🙂

The riding boots were from last year from one of my FAVORITE shoe websites – 6pm.com.  They have amazing deals and I got these for under $100. Best feature is being able to filter the shaft height.  I’m 5′ 7″and I often have boots that end up being too short.

 

And I styled with some of my Stella & Dot favorites.

img_4955
Ally  Wrap Bracelet
img_4958
Nomad Stretch Bracelets
img_4959
Nova Pendant

img_4957
Celestial Choker
img_4956
Bungalow Hoops

Sundried Tomato Cream Pasta

photo-2

Another delicious “I can’t believe it’s vegan” cream sauce.  I’m officially obsessed with cashews now that I’ve discovered just how rich and creamy they can make sauces, soups or anything.  With this the fresh basil really adds a lot of flavor that compliments the sundried tomato very nicely.  Another great addition to stir in at the end, kalamata olives or pine nuts.

Printer Friendly

Serves 2

Ingredients

1/3 cup cashews, soaked in water overnight

1/4 cup chopped onion

3 garlic cloves, chopped

1/3 cup sundried tomatoes from a jar (drained of oil)

1 Tbsp red wine vinegar

1/2 – 1 tsp crushed red pepper flakes (if you like it spicy)

1/2 – 3/4 cup vegetable broth

Salt and pepper to taste

3 cups cooked pasta, cooking water reserved

Fresh basil (optional but really amazing in this)

Method

Heat olive oil in skillet and saute onion and garlic with a pinch of salt over medium heat until onion is translucent; about 3-5 minutes.  Add to food processor or blender with cashews, sundried tomatoes, red wine vinegar, crushed red pepper and 1/2 cup of vegetable broth.  Puree adding more broth as needed.

Heat skillet over low-medium heat and add enough reserved pasta water to just cover the bottom.  Add in sauce and pasta, stir and cook 1-2 minutes or until heated through.  Add a tablespoon of pasta water at time to thin out if needed.  Add salt and pepper to taste.  Remove from heat, stir in basil, drizzle with a little oil from sundried tomatoes or just plain olive oil if desired and serve.

photo-3

Pumpkin Sage Cream Sauce

photo-3

I’ve used my got-to cashew cream in lieu of heave cream to make a rich, creamy pasta sauce that no one would ever know was dairy-free.  The sage makes this super savory but it can be strong so if you want to lighten up the intensity just simmer a couple whole leaves in the sauce, then remove.  Add in more pumpkin if you you like or even sub with mashed butternut squash.

Makes enough sauce for 2 good-sized portions of pasta

Ingredients

1/4 cup raw cashews, soaked 4-8 hours (go with 8 if you don’t have a high powered blender)

2/3 cup water

1 Tbsp olive oil

1 small shallot finely chopped

1 Tbsp chopped fresh sage

1 Tbsp vegan butter

1/4 cup canned pumpkin puree

Pinch of nutmeg

Salt and pepper to taste

Method

Add soaked cashews and 2/3 cup water to a blender.  Puree until smooth.  Should be the consistency of heavy cream and should yield about 1 cup of cashew cream.  Set aside.

Heat olive oil in a saucepan over medium-low heat.  Add shallot and sage.  Saute a 3-4 minutes.

Stir in vegan butter, then pumpkin and add the cashew cream.  Simmer about 5 minutes or until it thickens slightly.

Add in nutmeg, salt and pepper and serve over pasta.

photo-1

Target Deals this Week!

20160911_01al_01

Did you know there’s two sweet deals at Target this week!? Get a $5 gift card back with $20 beauty purchase. Great time to stock up on some basics!
$10 off a $40 purchase on clothes, shoes or accessories!

I’m definitely taking advantage of this because for being a discount store, Target has some great style!

I’ve been perusing the website and had just recently been to the store too. Here’s a few items that caught my eye!

Merona Dorothy Suede Loafer $24.95
Yes real suede! And in 4 colors. At that price you can snag two!

Merona Utility Jacket – $39.99

I came across this jacket in the store and loved it for a nice casual fall look. It might have been 95 degrees yesterday but Fall is coming!

image

Workout outifts!

C9 Champion® Women’s Featherweight Tank – $14.99

C9 Champion® Performance Legging – $34.99

love this top and leggings for a great price! I’m definitely not one to spend $100 on yoga pants.

 

And as for the beauty deal – I’m just going to call out my new favorite discovery at Target and that is the Yes to Coconut products. Amazing for dry skin and the smell reminds me of the beach!  Another bonus is they’re products are 95% natural and they don’t test on animals.

Happy shopping!