On a quite and warm Sunday morning I took a ride to Chimayo, New Mexico to visit the holy grounds of El Santuario de Chimayo and attend church service. I drove to the church a couple of times before but this was the first time I noticed the scenery. I’m corny like that for natural beauty so I pulled over, took a few pictures, and was happy with my discovery. The things you take in when you are by yourself. Check it out.
These are from the church grounds.
I also want to share a quick, easy and tasty pasta dish I made for Sunday dinner. I was tired from all of the driving I had done and wanted to make something simple to eat. For me pasta is always trouble-free. I added a sauce and called it a day. Check it out.
Vegan Rosemary Sauce:
I gathered rosemary sprigs (10 to 15) from my herb garden. You can purchase a bunch or two at the grocery store
1/2 cup vegan mayonnaise
1/4 cup water
1 to 3 garlic cloves, crushed (I like garlic so I used 3)
Sea salt and freshly ground black pepper
2 1/2 tablespoons of extra-virgin olive oil.
In a blender puree all the ingredients except the olive oil until completely smooth. With the blender running add the olive oil through the opening in the lid of the jar and blend until all ingredients are well incorporated.
makes 1 cup.
Separately I sauteed a half red onion using organic Red Palm Oil (made in west Africa) for about 5 to 7 minutes.
Then I combined and mixed thoroughly my pasta, rosemary sauce and onions in a bowl.