If you follow me on social media, you know that this is the first year of having a vegetable garden. Like ever. In my life. Ever. And not just some little garden, but one that has essentially taken on a life of it's own. The abundance this garden has offered to us has taken our breath away.
We started with just plan wood planters but the kids thought colour was necessary. And after painting them, I couldn't agree more. This garden has enhanced our life more than I could have imagined. It kinda became it's own santuary. A space to be mindful, get dirty, connect to nature and sit with feelings of abundance. Because abundance comes in all forms... like vegetables!
Part of having this garden and having so many vegetables, requires me to get creative with using the same ones: especially tomatoes and kale. Oh the kale. So much kale.
There is something so rewarding about growing your own food. There's a sense of luxury. Because I fully acknowledge the privilege I have of growing my own food. Although everyone should have access to home grown vegetables, not everyone does. And I feel a deep sense of gratitude because of it.
If you follow me, you know that I love salads. BUT I also love pasta. And there's nothing quite like a great veggie pasta. I added the edamame as it's a favourite of my kids and for extra protein, I went with chickpea pasta. But if you would rather use another gluten free pasta, that would be delicious, too.
- 1/4 cup coconut oil
- 1 small red onion or 2 x-small red onions, diced
- 2 cups cherry tomatoes, halved
- 2 cups kale, de-stemmed and chopped
- 1 tsp fresh oregano, chopped
- 1 cup cooked edamame beans
- Sea salt, divided
- 6 cups chickpea pasta
- chives, garnish (optional)
- In a large pot filled with water and seasoned with sea salt, add you pasta and cook according to package.
- Heat the coconut oil in a large frying pan over medium heat. Once melted, add onions. Saute onions until translucent, about 3 minutes.
- Add tomatoes and kale and saute with onions for 5 minutes.
- Add edamame beans and oregano and cook for another 5 minutes. Season with sea salt (about 1/2 tsp).
- Drain pasta. Rinse the pot and the pasta and return the pasta back to the pot. Add in your sauteed veggies and stir until veggies are evenly distributed. Season with a little more sea salt is needed.
- Place in bowls and top with chives, if using.