Bowtie Pasta with Avocado & Herbs

Bowtie Pasta with Avocado & Herbs


This colorful, textured dish features bowtie pasta, avocados, roma tomatoes and fresh herbs. This dish can be eaten hot or cold, as a side salad or as a main course.

Course: Main Course

Cuisine: Italian

Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min

Serves: 8


  • 14 ounces bowtie pasta
  • 2 medium avocado
  • 2 roma tomatoes
  • 2 green onions chopped
  • 1/4 medium red onion chopped
  • 1 Tbsp lemon juice
  • 1 Tbsp Italian dressing
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 Tbsp basil
  • 1 Tbsp parsley finely chopped
  • 1 tsp salt or to taste


  1. Begin cooking pasta according to on package instructions.
  2. Cut avocados in half, remove the pit and cut in half again. Remove the skin and chop into medium chunks. Place avocados in a large bowl. Add lemon juice, dressing (or olive oil) garlic powder, onion powder then gently mix to combine and lightly coat the avocados.
  3. Chop tomatoes, green onions and red onion. Add to the large bowl.
  4. When pasta is done cooking drain, rinse and add to the large bowl. Add fresh minced herbs and toss pasta until all ingredients are evenly combined.
  5. Add salt & pepper to taste. Enjoy!
  6. NOTES
  7. For a vegetarian alternative top with a sprinkle of Parmesan or feta cheese.
  8. If you do not have fresh herbs substitute with dry herbs to taste.

This was delicious, but really really overdid it on the onions.  This shows me cutting the onion amounts in half from how we ate it.  Maybe if the onions had been sauteed a little prior it wouldn’t have been so harsh.

Southwest Sweet Potato Chickpea Delight

Last night I made this recipe from and it turned out pretty well!

Southwest Sweet Potato Chickpea Delight


1 large sweet potato, peeled and diced
1 (16 ounce) jar salsa
1 (15 ounce) can chickpeas, drained and rinsed
1 1/2 cups yellow corn tortilla chips, crushed
1 medium white onion, finely diced
3 cloves garlic, finely minced
1 cup vegan cheese, grated, divided
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
cilantro, chopped, optional


1. Preheat oven to 350 degrees F. Combine all ingredients, but reserve a small handful of the vegan cheese.

2. Spread into a shallow casserole dish.  Cover with lid or foil and bake for 45 minutes.

3. Remove foil, stir, and top with remaining vegan cheese.  Bake another 20 minutes or so, until the sweet potatoes can be easily pierced with a fork.  (Watch carefully,  as the top will get crispy fairly quick, and you may need to stir occasionally to prevent burning.)

4. If desired, sprinkle with fresh chopped cilantro right before serving.

Serves: 3-4, Preparation time: 1/2 Hour

Recipe on vegweb

My notes:

I briefly sauteed the onions and garlic because I hate it when they stay crunchy.  Despite following the recipe and even cooking longer, there were still a few hard sweet potatoes per serving.  I’m hoping when we reheat the leftovers tonight this won’t be as noticeable.  I left out cilantro, because I hate the stuff ;)  I used On The Border Medium salsa and daiya pepperjack vegan cheese.  Vegan cheese is hit or miss with me, but in this it was great.  Melted just right and tasted good, not weird.

Saraga International Market

Friends took my husband and I here last Saturday knowing we love international stuff.  It reminded me of Jungle Jim’s International Market back in Cincinnati, so I’m happy there’s a replacement.  It’s 45 minutes from our current location, but we plan to move in further eventually.  They had Korean food items I hadn’t found anywhere else and a nice vegetable selection.  I bought their jarred kimchi (vegetarian/no fish sauce & no MSG) and simmered tofu, both of which were pretty tasty for store bought.  The place is big and organized by item, not location the way Jungle Jim’s is.  This way is better because you find other items you didn’t know about!

Saraga International Market

3605 Commercial Drive
Indianapolis, IN 46222-1681

2308 East Stop 11 Road
Indianapolis, IN 46227


India Sizzling

Stopped in for lunch on my second day since moving to Indy. There were 19 items on lunch buffet and only 4 weren’t vegetarian! All the items I ate we’re really tasty and creamy.  They even brought a basket of hot, fresh naan rather than a tray of it on the buffet.  It was delicious!  The decor was cool too! Metal art on the walls that looks like stylized cityscapes and a fabric draped ceiling.  I want to take my husband soon!

India Sizzling
11301 Village Sq Ln
Fishers, IN 46038
(317) 845-5500

India Sizzling Indian Restaurant on Urbanspoon

Cafe Korea

Seoul foodJust moved to Indy and this is the first Korean place we went.  The lady who served us was awesome! I would go back just to talk to her! The food was good too.  On top of the banchan she also brought us a vegetable pajon (pancake).  When I told her I had an interest in Korean language, dramas and music she said things to me on Korean and told me  the reply.  She cracked me up saying I was a stalker because I know when Lee Jun Ki gets out of the army :D  My husband got tofu steak with cheese, which I thought was gross, but he liked (I don’t think tofu and cheese should go together). I got dol sot bi Bim bap with tofu instead of meat. All good!

7262 Fishers Crossing Dr
Fishers, IN 46038
(317) 578-1987

Cafe Korea on Urbanspoon

A new city!

Truthfully we hadn’t been trying new places or cooking much.  Life had gotten pretty stagnant.  We just moved from Cincinnati to Indianapolis on Monday, so that has changed!  All new places to go and I even made two yelp reviews, which I hadn’t bothered with in forever.

I set up a thingy to send posts from here to our foodluv tumblr, so feel free to check whichever you prefer!  Now to post this to see if it really sends it.

Multigrain Pringles finally ditch the MSG

While one of the new multigrain Pringles flavors is called ‘Truly Original‘, I doubt that the founding fathers of potato chippery ever grew their own supplies of triglycerol mono-oleate. Yup, it’s still junk food but with the appreciable removal of dairy products and that annoying MSG these new chips finally give us an excuse to Pop the Top. Whatta ya mean, they don’t say that anymore? That was the last time I ate a Pringle!

The look of these chips is decidedly multigrain with little seedy things and a slightly browner color but the crunch and flavor is pretty authentic to my mouth memory. Salty, crispy,  kind of oily and hard to put a lid on. I’m glad that Pringles finally came around and offered a tube of snacks without MSG coating its shiny innards but for the same price nowadays you can get a bag of infinitely more wholesome chips like almost anything from Garden of Eatin’ or Kettle Foods.

I’m sure there are years of embarrassing hand-in-tube rescue scenarios ahead for me but I’d be much more supportive of Pringles if they’d done this ages ago instead of hopping on the eco-green HealthWagon like everyone else.

Amy and Daiya team up for blissful Mac n Cheeze

I could tell you about how much I used to love macaroni and cheese but this is America and I don’t think there’s anyone who doesn’t also love the stuff! So going vegan was tough because I, first, assumed there was no alternative and, later, found all the alternatives to be pretty unfaithful… and gross. But leave it to the wonderful folks at Amy’s Kitchen to team up with the equally-glorious gang at Daiya Foods to make an all-vegan, gluten and soy-free mac and “cheeze” that tastes splendid!

For you non-vegan types I’m sure it’s still pretty gross. The cheeze has the right melt and gooey consistency of real cheese but the flavor still isn’t (and probably shouldn’t ever be) spot-on cheddar. It also seems to give Katy a stomach ache but, to me, it’s a great tasting “side dish” that I have quickly come to love as a work-time entree all on its own. A little pepper and a few minutes in the microwave instantly make my day better!

That’s My Kind of Creamer

Silk Very Vanilla

We pretty much switched to Starbucks for our grab ‘n go coffee fix because Dunkin Donuts doesn’t offer soy milk. I was down to skim milk when we were vegetarian but gave up after going vegan and getting burned out on stiff, black iced coffee. I experimented with soy milks of all kinds and even Almond and Hemp milk but I just recently spotted these school-lunch sized Silk brand soy milks with extra vanilla. I add a highly measured ‘three glugs‘ to my small iced coffee and suddenly it’s delicious like it used to be when I was doing dairy!

They run just over a dollar and may be tucked away in your local grocer’s health food section (also available in 64oz. cartons) but hunting them down is well worth it if, like me, you thought Starbucks was the only way to get quick, tasty coffee without the milk.

An Ode to Broccolini

You can click the image above and read the Wikipedia page about broccolini but my math is all you need to know. The tender, slender form of asparagus combined with a slightly subtler flavor of broccoli equals my new favorite veggie! I was hoping that it would make every dish delectable but our second recipe turned out only “pretty good”. The best thing we’ve done so far was to simply blanch for a few minutes to get it nice and green (and hot) and then cover with salt, pepper, “butter” and a little lemon juice. Delicious all on its own!

It looks like broccolini has been around in the States since the mid-90′s but I’d only heard of it recently. It also doesn’t help that broccolini is a trademarked name and most grocers label it generically as “baby broccoli”. But whatever you want to call it, try it!