The month of August was a big month in the Wright household. This month we (my husband and I) finally decided to really commit to getting healthy. I’ll be going over the full extent of “Fitness Month” more in a later post, including how I lost 20 pounds in just 1 month! Anyway, as part of fitness month, my husband gave up red meat and I finally made the conversion to veganism. Let me start off by saying, being vegan is SO amazing. I have so much more energy and it’s cruelty free. What’s not to love? The down side is that I still have to put my morals aside and cook for my meat-loving husband because, well…I love him and that’s marriage. Plus, he’s adorable. I mean, look at him.
Now that I’m done swooning, let’s get cooking! I have to be honest and say that I had no idea what I was doing when it came to cooking fish. I haven’t eaten meat in years and I’ve never been really fond of seafood. So of course, I made my way to Pinterest. I found this recipe from Reviewit Recipes and it was so simple! The best part: my husband absolutely LOVED it. He asks for it at least once a week now. I had everything I needed for the marinade already in my pantry. If you’re looking for something that doesn’t take a lot of dishes and is easy to do, grilled salmon is DEFINITELY for you.
I try to always have whatever I make for myself for dinner compliment whatever my husband is eating. I decided I wanted to make garlic scampi. I again took to Pinterest, but, to my surprise, there were no pasta-only recipes on Pinterest. I decided to come up with something myself. I started with boiling some angel hair pasta to al dente perfection. I don’t know why but I’ve always been fascinated by skinny pasta. You are of course welcome to use whatever pasta you like. But, be sure to put some butter or olive oil along with some salt in your boiling water so your noodles don’t stick together. Once your noodles are cooked, drain them thoroughly. In a medium sized cast iron skillet, melt a half-cup of vegan butter then sprinkle in garlic powder, salt, pepper, and parsley. How much of each of these you use is completely up to you. I opt on the side of…a lot. It’s important to note that a cast iron skillet is not necessary for this recipe but provides a little extra something to the flavor. Sauté the pasta for about 8 minutes (while the salmon cooks) adding butter and spices as needed. If your mouth is slick from butter after a taste test, you’re doing it right! Be careful though. Vegan butter does tend to have just as much fat and calories as regular butter. No need to feel too guilty, though, because vegan butter does have less saturated fat than regular butter and no cholesterol.
Once your scampi and salmon are done you have successfully created a pretty delicious dinner. I personally like to always have some “green stuff” with my meals. Most recently, as you can see above, my mother in-law blessed us with some vegan fried green tomatoes that were yummmmmmy. I’ve personally found that green beans or asparagus go great with the salmon and scampi, so I always add those as a side as well. Pro tip: cook your greens in the same pan that you made your scampi in. Don’t rinse it out! The flavor will make sure everything compliments each other.
Do you have a salmon recipe? Have you made your own vegan scampi? Let me know. I want to hear from you! Don’t forget to sign up for That Damn Hippie Newsletter below so you can stay up to date on recipes and so much more!