It's a miracle when my family fully approves of my plant-based meals. (They've endured multiple failures as I've learned how to cook with whole foods.) This is one of my wife's favorites, and she's requested that it becomes a regular part of our line-up. For us becoming a plant-based family is more of an evolution than a revolution, a process built upon knowledge gained from both mistakes and success. Part of my personal journey and wellness plan is learning how to be a vegan chef. What good does it do me if I'm all alone in my little plant-based paradise? Screw that! I want a party, for others to come join and celebrate the miracle of this lifestyle with me, and the best way I've found to win over the hearts and minds of other is with dang good food.
- 1 sixteen-ounce package of Tinkyada Brown Rice Pasta Shells (can substitute with your favorite whole-grain, gluten-free pasta)
- 2 stalks of celery (finely minced)
- 1 large red shallot (finely minced)
- 1 cup of cherry tomatoes (chopped)
- 1 cup of black olives (sliced thin)
- 1 cup of frozen petite sweet peas (thawed)
- 1/2 cup of minced fresh parsley
- 1/2 cup of vegan mayo (I use Veganaise)
- 1/2 cup of vegan sour cream (I use Tofutti)
- 1/2 cup of a spicy mustard (I use chipotle mustard)
- 1 Tbsp of ground mustard
- 1-2 Tbsp of honey
- 1 Tbl of apple cider vinegar
- 1/2-1 tsp sea salt
- fresh ground pepper to taste
- In a large pot, boil water. While the water is heating up, prepare celery, olives, shallot, and tomatoes as instructed.
- Place them in a large bowl and add peas.
- When the water begins to boil, add pasta and stir from time to time.
- While the pasta is cooking, combine the mayo, sour cream, mustard, vinegar, and honey in a separate smaller bowl and thoroughly mix.
- Mince the parsley.
- When the pasta is cooked, strain and immediately rinse in cold water until it becomes cool to the touch.
- Add pasta to the bowl with the veggies and mix.
- Add the sauce and parsley and mix.
- Salt and pepper to taste.
- Refrigerate and marinate before serving.