Sunday, August 27, 2017

Pappardelle Primavera

Source: Vegetarian Times

8.8 oz. package dried pappardelle pasta
2 TB oil
1 cup sliced leeks
2 cups broccoli florets
1 cup sliced carrots
2 cups sugar snap peas
1 cup halved grape tomatoes
1/2 stick butter
2 cloves garlic, minced
1/2 cup dry white wine
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/4 cup pine nuts
1/4 cup shaved Parmesan (optional)

1. In large pot cook pasta according to package directions; drain. Return pasta to pot & cover to keep warm.
2. In large skillet heat oil.  Saute leeks for 1 minute.  Add broccoli, carrots, & peas; saute until crisp-tender.  Add vegetables to pasta; stir in tomatoes; cover to keep warm.
3.  Meanwhile, melt butter in saucepan. Add garlic; cook about 2 minutes until butter is lightly browned. Remove from heat & stir in wine, thyme, salt & pepper. Add sauce to pasta mixture and toss in pine nuts.  Top with Parmesan.

Saturday, August 19, 2017

Vegan Cream of Tomato Soup


  • 3 tablespoons extra-virgin olive oil, plus more for garnishing
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, roughly chopped
  • 2 28-ounce cans whole peeled tomatoes in juice
  • 1 small head cauliflower, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • dash of red pepper flakes (optional)
  • 1 teaspoon sea salt, more or less to taste
  • 1/2 teaspoon pepper
  • 4 tablespoons nutritional yeast flakes
  • 1/2 to 1 cup water (if needed to thin soup)
  • fresh basil, chopped (optional)

  1. Add olive oil to a large stock pot and heat over medium heat.
  2. Add in garlic and onion. Cook for 3-5 minutes until tender.
  3. Add in the red bell pepper and cook for another 2 minutes.
  4. Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes (be sure to submerge the cauliflower chunks in the tomato liquid as much as possible -- it will seem like there is too much cauliflower, but there is just enough)
  5. Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.
  6. Turn off heat and purée mixture with an immersion blender for 5-10 minutes or until the mixture is very smooth. If you don't have an immersion blender, you can add the mixture to a blender in batches or a large food processor (return soup to pan once done blending).
  7. Add in salt (to taste) and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in 1/2 to 1 cup water and whisk into soup.
  8. Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.

Thursday, August 3, 2017

Colorful Quinoa Salad

Note: original recipe uses Orzo pasta instead of quinoa

3 TB lime juice
1.5 TB white wine vinegar
2 cloves garlic
1 jalapeño, rinse, seeded, chopped
1/4 cup olive oil
1/2 tsp salt

4 cups cooked rainbow quinoa
1 red bell pepper chopped
1 yellow bell pepper chopped
1/2 cup chopped red onion
1 15 oz. can black beans, drained, rinsed
1/2 cup cilantro, chopped
 1. Making dressing: In blender or food processor puree all ingredients. Set aside
2. In large bowl combine salad ingredients.  Toss well with dressing.

Serves 6-8