Creamy Gnocchi with Spinach and Peas

Don't try this at home if you're vegan. At least not yet. This recipe is vegetarian but uses a lot of dairy. I will have to report back on the vegan version, that I haven't made yet. For now, I'm posting this recipe variation that I tried from Epicurious.com. The original recipe was too bland for me, so I decided to change it a little.

Ingredients:
1 cup frozen peas, not thawed
1/2 cup heavy cream
2 tsp of dried red-pepper flakes
2 garlic cloves smashed
3 cups packed baby spinach (3 oz)
2 tsp grated lemon zest
2 tsp of lemon juice
1 pound of dried gnocchi
1/2 cup of grated Parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 tsp salt in a 12-inch skillet or pan. Be sure to use smashed garlic. Peel and use the side of a large knife. Use your right hand to press down on the flat part of the knife. This will 'smash' the garlic. Simmer for about 5 minutes covered or until peas have soften.

Add spinach and cook over medium-low heat, uncovered, stirring until spinach has wilted. Remove from heat and stir in lemon zest and juice. I used a vegetable peeler for the zest by peeling the skin off of the lemon. I then chopped the peel into bits.

Meanwhile, cook gnocchi in a pot with 3 Tbs of salt per 6 quarts of water until the gnocchi floats to the top. Reserve about 1/2 cup pasta water, then drain gnocchi.

Add gnocchi to sauce with cheese and the pasta water. Stir. Add salt, pepper, and possibly more Parmesan cheese to taste. So good!

Peruvian Lima Bean Casserole

I found this great recipe from a cookbook called The World in Your Kitchen by Troth Wells. This great book is chock full of simple vegetarian recipes from all around the world. Lots of exotic dishes which don't take hours to prepare! If you like Lima beans and a tangy taste you'll love this dish.

Ingredients:
1 1/4 cups Lima or butter beans, cooked
1 onion, chopped
2 cloves garlic, crushed
1/2 tsp chili powder
4 tomatoes, chopped
rind and juice of 1/2-1 lemon
2 Tbsp fresh parsley, chopped
oil
salt and pepper

Place the Lima beans in a bowl and partially mash with a fork. Heat the oil and fry onion for a minute or two. Add the garlic and chili powder and cook for a few minutes more. The mashed beans can be spooned in now, mix them well. Add the tomatoes, lemon rind and juice, parsley and seasoning. Cook, covered for 5-10 minutes more to let the flavor infuse. Serve over bed of rice or with tortilla chips.