- weigh 110 g of dry pasta, preferably fettucine
- cook to al dente in a covered pot.
- slice and chop up 100 g of salami into small squares (i use spicy genoa or hungarian)
- fry in olive oil (or olive oil margarine) until a little crispy
- chop 150 g of fresh pineapple into small squares
- on a large flat plate add - one half a tomato (diced), one half a red pepper (diced), one avocado (diced), two cloves of garlic, one carrot, one beet, one tbsp of oregano, one tbsp of thyme, one tbsp of basil, some fresh dill (chopped)
- add pasta on top of vegetables
- add 1 tbsp of olive oil margarine
- add pineapple
- add salami
- add 1 tbsp cumin, 1 tbsp nutritional yeast, 1 tbsp paprika, 1 tbsp hemp seeds, 1 tbsp sunflower seeds (or just chomp the last one)
- add a lot of ceasar dressing (this is the pasta sauce)
- add 100 g of grated marble cheese
- microwave for 1:45
- add frank's, pepper, cayenne
- serve with tall glass of 25% grapefruit, 75% orange huice
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today's meal is stop gap and not intended to be a pasta meal but rather to use up what's in my fridge. it's going to use the kd as a base in a large bowl and will be prepared as follows:
- the kd pasta cooks for 7 minutes, according to the box [food bank item]
- chop two slim jims, and fry in margarine while waiting [food bank item]
- dump a can of chick peas in a large bowl [food bank item]
- add a can of pineapple tidbits [food bank item]
- add 2 cloves of chopped garlic
- add pasta
- add slim jims
- add margarine
- add "cheese" mix
- add 100 g of grated marble cheese
- mix
- add one tbsp of oregano, one tbsp of thyme, one tbsp of basil, some fresh dill (chopped)
- add 1 tbsp of cumin, 1 tbsp of paprika, 1 tbsp of hemp seeds, 1 tbsp of nutritional yeast, 1 tbp of sunflower seeds
- add frank's
- add ceasar
i microwaved it to warm it up.
it's an acceptable stop-gap, but not the pasta i'll be eating this week.