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.

Vegan Cream of Tomato Soup

Source: blissfulbasil.com

INGREDIENTS

• 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)

INSTRUCTIONS

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.

Colorful Quinoa Salad

Note: original recipe uses Orzo pasta instead of quinoa

Dressing:
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

Salad:
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