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Baked Gluten-Free Mexican Pasta Bake

I was instantly captured by this dish created by Vogue Vegetarian! I love mexican food and it fit right within the lifestyle that I am “trying” to follow. I must admit that following a vegan lifestyle hasn’t been very easy for me the last few months – I found myself falling back into my old toxic eating patterns. I had to put my foot down and say “Darn it Michelle, you have come to far and you know the great benefits so don’t stop!! Seriously, sometimes we have to give ourselves a pep talk. I was reminded by someone who was very instrumental in my starting on this journey that I couldn’t give up on my plant-based dietary lifestyle….what would become of the “Emerging Vegan Sistah” if I did???? Well, it was enough to make me think and say this is part of my journey and that’s what this blog is all about – embracing the journey towards change.

I’ve learned that it brings me joy to create new dishes that align with this lifestyle. I rarely follow recipes to the letter, but I followed this pretty closely. I am not going to go through all of the ingredients and steps – visit Vogue Vegetarian’s blog for the original Vegan Mexican Pasta Bake Recipe. The recipe was much more than what I would eat so I cut it in half. I skipped the olives and I forgot the green onions (love them though!). I also have a few other changes: I added diced fresh jalapeno, i used roasted corn and red pepper pico da galo instead of just corn, I also used a spicy taco seasoning mix I found at wholefoods – just wasnt in my budget to by some additional spicy this weekend with my regular groceries.  This is one of my new favs!!!

Here is all of the ingredients that I used:

Gluten-Free Vegan Mexican Pasta Bake Ingredients

I was initially overwhelmed by the amount of ingredients when I first read it. However, I was pleasantly surprised by how easy and quick it was to start this dish:

This dish was looking (and smelling) great in less than 10 minutes!!

When I added the pasta I knew that dish was a winner!!!

 

Brown Rice Pasta, Hot Chunky Salsa, jalapeno, Leeks, Cilantro, Black Beans, Smoke Corn Pico, Minced Garlic, Pepper Jack Daiya

I decided to add a little extra Daiya on top. You guys know I am a true Daiya fan – it was a life saver because I love cheese so much that I needed a great alternative & as you see this melted very nicely after baking. oh la la….

Daiya brings this dish together in the end!

I must say take a bow Vogue Vegetarian this recipe gave me great inspiration! I had a nice light lunch today and I have enough for lunch and/or dinner. This was a great dish that I plan to make more. I guess I could have made the entire recipe and put half in the freezer – we live and learn. lol

 

Thumbs Up! This Gluten-Free Vegan Mexican Pasta Bake is Great!

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