Penne with Leeks, Artichokes, & Lentils

 Source: https://www.forksoverknives.com/recipes/vegan-pasta-noodles/penne-artichokes-leeks-lentils/

(modified by Aimee)

• 12 oz. dry whole grain penne pasta
• Oil for frying
• 2 cups thinly sliced leeks
• 1 14-oz can artichoke hearts, large pieces halved
• 1 15-oz. can green lentils (or brown lentils), rinsed and drained (1½ cups)
• 1/2 cup tahini
• 2 lemons
• 3 cloves garlic, minced
• 1 teaspoon cracked black pepper
• ½ cup chopped fresh parsley
• Sea salt and freshly ground black pepper, to taste

1.  Cook pasta according to package directions.

2. In large pan, heat a little oil. Saute leeks 2-3 minutes. Stir in artichokes & lentils and heat through.

3. Place tahini in small saucepan and stir until smooth. Whisk in 1 cup water (or more for desired consistency). Stir in garlic, the juice of 2 lemons, and salt/pepper. Heat through.

4. Return pasta to the pot and stir in sauce, leek mixture, and parsley. Reheat gently if necessary. Season with salt and ground pepper.

Thai Vegetable Noodle Soup

Source: inspired by Forks Over Knives (modifies by Aimee)

• 
  
  
• Thai spice blend:
• 1 TB garlic powder
• 1 TB onion powder
• 1/2 TB ground ginger
• 1/2 TB paprika
• 1/2 TB dried basil
• 2 teaspoons dried lemon zest
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground white or black pepper

Soup:

• 1 small bunch green onions
• 2 tablespoons Thai Spice Blend
• 6 cups low-sodium vegetable stock
• 1 cup thinly sliced carrots
• 4 oz. dry rice noodles
• 1 cup snow peas, trimmed and halved crosswise
• 2 baby bok choy, cut into 1-inch pieces
• 4 oz baked tofu, cubed small
• 1 can (15 oz) coconut milk
• 3 tablespoons lime juice
• sea salt to taste
• 4 to 6 fresh basil leaves, torn into pieces
• 
  
• 1. Stir together Thai spices.
• 2. In a large pot combine scallions, 2 TB Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. 
• 3. Add noodles, snow peas, bok choy & tofu; simmer 5 to 7 minutes more or until noodles are cooked. Add coconut milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.