Pasta with Roasted Veggies & Feta Sauce

12 ounces pasta (I like penne for this recipe)

1 pint grape tomatoes

1 yellow squash, sliced

1 zucchini, sliced 

1 cup red onion, coarsely chopped

1 block feta (use vegan if desired- Follow Your Heart is a great brand)

olive oil

1 tsp oregano

1/2 cups chopped basil leaves 

salt & pepper to taste

1. Preheat oven to 400. 

2. Place veggies in baking dish and drizzle with olive oil. Place feta block in middle. Drizzle olive oil all over and sprinkle with oregano.  Bake 30-45 minutes or until veggies are tender (vegan feta will melt into a sauce).

3. Meanwhile, cook pasta according to package directions.

4. Mix all ingredients and stir in enough olive oil to coat everything (you may need to crumble non-vegan feta).  Serve while hot.

Banh Xeo (Vietnamese crepes)

 Source: https://fullofplants.com/vegan-banh-xeo/#recipe

• 1/2 cup white rice flour
• ▢3 tbsp cornstarch
• ▢
• ▢1/4 tsp salt
• ▢1/4 tsp sugar
• ▢1/4 tsp turmeric
• ▢1/3 cup full-fat coconut milk
• ▢1/2 cup water
• ▢1/4 cup chopped green onions
• 1 egg, beaten

Filling:

• 2 cups cremini mushrooms or white button mushrooms, sliced
• ▢1 cup shredded carrots
• ▢1 cup mung bean sprouts

Asian sauce for dipping

• Whisk together the dry ingredients. In a large mixing bowl, whisk together the egg, white rice flour, cornstarch, all-purpose flour, salt, sugar, and turmeric. 
• Add the wet ingredients. Pour in the coconut milk and water. Add the chopped green onions.
• Whisk until combined. Next, whisk until you get a smooth batter. Cover and let the batter rest for at least 15 minutes.
• Sauté the vegetables. Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the carrot matchsticks and sliced mushrooms. Season with a pinch of salt and ground black pepper. Sauté for 5-7 minutes or until the carrots are tender but still slightly crunchy.
• • Heat the oil. Heat a tablespoon of oil in a non-stick skillet or wok over medium heat. Use a kitchen paper towel to spread the oil evenly.
  • Pour in the batter. Pour about 3/4 cup (or less if using a small pan) of the batter into the skillet and quickly tilt to spread it into an even thin layer. Cook for 2 minutes.
  • Top with the filling. Top one-half of the crêpe with some of the cooked mushrooms, tofu, carrots, and a handful of bean sprouts. Do not go overboard with the amount of filling.
  • Cook until golden brown. Cook the crêpe uncovered for another 3-5 minutes or until it is golden brown and crispy.
  • Fold it in half. Using a spatula, fold the bánh xèo in half, covering the halve containing the filling. Fold again so it's a triangle. Transfer to a serving plate and repeat with the remaining batter and filling.
  • Option to heat crepes in the oven to crisp up: place in single layer on baking sheet. Serve with Asian dipping sauce or a drizzle of tamari.
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Lemony Lentil Soup

 Source: https://www.gimmesomeoven.com/lemony-lentil-soup/

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 2 medium carrots, diced
• 5 cloves garlic, peeled and minced
• 6 cups vegetable stock (or chicken stock)
• 1 1/2 cups red lentils, rinsed and picked over
• 2/3 cup whole-kernel corn
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• (optional) pinch each of saffron and cayenne
• zest and juice of 1 small lemon
• fine sea salt and freshly-cracked black pepper

1. Sauté the veggies. Heat oil in a large stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
2. Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.

1. Blend (optional). Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  (If using a traditional blender, please see notes below.)
2. Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
3. Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

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Lemon Ricotta Pasta

Source: https://cheneetoday.com/ricotta-lemon-pasta/#recipe

• 1 cup ricotta cheese (option to use vegan brand)
• ½ cup Parmigiano-Reggiano - grated; plus more for topping
• 2 tablespoon extra-virgin olive oil - plus more for topping
• 2 medium lemons - zested and juiced
• ½ teaspoon red pepper flakes - or to taste (optional)
• 1 lb penne pasta - or a similar shape
• 2-3 cups baby arugula
• salt and pepper - to taste

In a medium bowl, combine ricotta, Parmigiano-Reggiano, olive oil, lemon zest and juice, and red pepper flakes. Set aside.

• Cook pasta in boiling, salted water until it is cooked al dente, about 11 minutes. Reserve a cup of the pasta water, then drain pasta and return to the pot. Remove from heat.
  
  
• Stir in arugula and allow to wilt for a minute, then add ricotta mixture and ½ cup of hot pasta water.
  
  
• Stir gently stir to form a sauce, adding additional pasta water a bit at a time if needed for creamy consistency.
• Add salt and pepper to taste and serve immediately, topped with more Parmigiano-Reggiano and a drizzle of olive oil.
  
  
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Creamy Dumpling Soup

 Source: https://www.forkinthekitchen.com/creamy-vegetable-soup-with-dumplings/#recipe

Dumplings

• ▢1 cup all-purpose flour
• ▢1 ½ teaspoons baking powder
• ▢½ teaspoon fine sea salt
• ▢Freshly ground black pepper, a few turns, to taste
• ▢1 Tablespoon dried parsley
• ▢4 Tablespoons cold unsalted butter, diced
• ▢½ cup half and half (or oatmilk for vegan)

Soup

• ▢4 Tablespoons unsalted butter
• ▢1 cup yellow onion, diced (1 medium)
• ▢1 cup diced celery, (2-ish stalks)
• ▢
• ▢1 cup diced carrots, (2-3 whole carrots)
• ▢½ lb Yukon gold potatoes, small half-inch dice (approx. 2 medium)
• ▢4 garlic cloves, minced
• ▢3 Tablespoons all-purpose flour
• ▢1/2 tsp dried rosemary
• ▢1/2 tsp dried thyme
• ¼ teaspoon ground nutmeg
• ▢4 cups vegetable stock
• ▢1 cup frozen peas
• ▢½ cup half and half, room temperature or lukewarm (or oatmilk for vegan)
• ▢2 Tablespoon fresh parsley, finely chopped

• Dumplings: In a medium mixing bowl, stir together the flour, baking powder, salt, pepper, and dried parsley until combined. Cut in diced cold butter using a dough blender, fork, or your hands, until a small pea-sized mixture forms. Gently stir in the half-and-half until just combined. Set aside.
  1 cup all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon fine sea salt, Freshly ground black pepper, 1 Tablespoon dried parsley, 4 Tablespoons cold unsalted butter, ½ cup half and half

• Soup: In a large stockpot, melt butter over medium heat. Add onion, celery, and carrot, and saute for 3-4 minutes. Add diced potato and cook for 3-4 additional minutes. Add garlic, sauteeing for 1 minute, then stir in the flour, rosemary, and thyme, cooking for 1-2 minutes continuously stirring so the flour doesn’t burn.
  4 Tablespoons unsalted butter, 1 cup yellow onion, 1 cup diced celery, 1 cup leeks, 1 cup diced carrots, ½ lb Yukon gold potatoes, 4 garlic cloves, 3 Tablespoons all-purpose flour, 1 Tablespoon fresh rosemary, 1 Tablespoon fresh thyme
• Add bay leaf and nutmeg, then stir in vegetable stock until completely combined. Bring the soup to a simmer, then drop approximately 2-3 tablespoons worth of dumpling dough evenly around the soup. Cover and reduce heat, so the soup is at a simmer. Keep the lid closed at least for 10 minutes before peeking, so the dumplings can steam.
  1 bay leaf, ¼ teaspoon ground nutmeg, 4 cups vegetable stock
• The dumplings should cook for about 15 minutes, depending on their size (if bigger, you'll need a few more minutes, if smaller, a few minutes less). You can remove a dumpling and look at the inside texture; it should have some air bubbles and a drop biscuit-like consistency. If gummy, give it a few more minutes.
• Remove the bay leaf, then stir in the frozen peas and warm half-and-half, heating until the peas are warmed through. Add parsley. Be sure to taste test for salt levels, too! Serve, and enjoy. Store any leftovers in an airtight container in the fridge for up to 3-4 days.
  1 cup frozen peas, ½ cup half and half, 1 Tablespoon fresh parsley