What is The Vegan(ish) Experiment?

Our family (me, my husband D, and our four-year-old Molly) started 2009 with a mostly-vegan, macrobiotic-inspired diet (although I have to admit, the strict macro rules have pretty much gone out the window). I have seen a marked improvement in my chronic migraines, and I'm enjoying proving that we can make amazing, mouth-watering, memorable food without animal products. For a more in-depth intro, click here.

I stopped updating this blog quite awhile back, when life got in the way. I'm still keeping a mostly vegan kitchen, though, and loving it. Have fun browsing my recipes!

Wednesday, December 2, 2009

Day 336: Mediterranean Pasta

I haven't been around much lately, but I have a very good reason. Unfortunately, I can't announce my exciting news for another couple of weeks, so stay tuned! (To my friends/family who don't already know the news: No, I'm not pregnant.)

Anyway, if you're annoyed that I'm teasing you with my secret, distract yourself with this dish. It's an easy meal, prepared mostly with pantry staples. (If you want it to taste fresher, though, plan ahead like I did and visit the olive bar at your supermarket - the olives, sundried tomatoes, and roasted garlic can all most likely be found there.)

Update: My secret was that I was spending all of my free time preparing to fulfill one of my life's goals, appearing on the TV quiz show Jeopardy! Unfortunately, I ended up playing against a fantastic guy ... who went on to win that season's Tournament of Champions. Needless to say, I lost. However, I came in second place (and was the only person to get Final Jeopardy right), and it was an awesome experience.

Mediterranean Pasta
Serves 6.


1 (12 oz.) box whole wheat pasta, prepared according to package instructions
1 (14 oz.) can quartered artichoke hearts, drained well
15-20 olives (I used a combination of kalamata and jumbo green)
2 avocadoes (optional)
pine nuts (optional)

For the sauce:
1 (14 oz.) can tomatoes (diced or not)
4 cloves roasted garlic (more if you love garlic - it's just a mild migraine trigger for me)
10-12 small oil-marinated sun-dried tomatoes, roughly chopped
5 kalamata olives (pitted)
salt and dry crushed red pepper to taste

  1. While pasta is cooking, use a blender or food processor to pulse sauce ingredients until they are well-mixed, but still chunky.
  2. When pasta is done, drain and return to pot.
  3. Add olives, artichoke hearts, and sauce to the pasta. Warm over a medium flame until heated through, stirring constantly.
  4. Top with sliced avocado and pine nuts, if you want. (I didn't have pine nuts this time, but have used them in this recipe before and they were great.)


  1. I'm drooling at those big slices of avocado. The pasta sounds delicious too!

  2. This looks delicious, reminds me of a pasta putenesco I used to make years ago, before acquiring a partner who doesn't exactly love pasta, or olives, or too much garlic ...

    I adore avocados, but have never sliced them on to hot pasta before - next time I'm cooking just for me, I think I might give this a try:)

    Good luck on the going vegan - I've been one for about sixteen years now, and haven't run out of ideas yet!!!

  3. This comment has been removed by a blog administrator.

  4. Just found your blog and love your recipies!!!


I love it when people come back and tell me how the recipes turned out - please consider doing so! Thanks!


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