Spicy & Saucy Cherry Tomato Pasta

Adapted from NY Times Cooking! 

Ingredients

Kosher salt and black pepper
2 tbsp. olive oil
1/4 c. jarred capers
2 tbsp. tomato paste
3 garlic cloves, thinly sliced
1 tsp. red-pepper flakes
12 oz. ditalini, orecchiette or other pasta
1 lb. cherry or grape tomatoes, halved
1/4 c. fresh basil, chopped
Fresh almond ricotta (optional) 

Directions
Bring a large pot of salted water to a boil over high heat.

In a large nonstick skillet, heat 1 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Transfer the capers to a paper towel-lined plate.

Add the tomato paste to the skillet and cook over medium, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium-low, add the remaining tablespoon of oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.

Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.

While the pasta cooks, add the tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.

Drain the pasta and transfer it to the skillet with the sauce to combine. Stir in half the basil and season to taste with salt and pepper.

Divide among plates or bowls and top with capers and remaining basil, plus a tablespoon of ricotta and whole basil leaves. 

Serves 4.

1 serving = 430 calories (including 1 tbsp. ricotta per serving)

Pasta with Sausage, Basil & Mustard

My veganized version of the popular recipe from Food & Wine. 

Ingredients
1 lb. penne, rigatoni or similar pasta 
1 tbsp. extra-virgin olive oil 
8 hot Italian sausages, crumbled (I used 4 links of Beyond Meat's Hot Italian Sausage)
3/4 c. dry white wine
3/4 c. cashew cream
3 tbsp. grainy mustard
Pinch of crushed red pepper
1 c. thinly sliced basil

For the Cashew Cream: 
1 c. raw cashews
1 1/4 c. unsweetened plant milk (I used almond)

Directions
To make the cashew cream, soak a cup of raw cashews in hot water for 15 minutes, then blend with 1 1/4 cups of neutral plant milk in a high speed blender.

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Serves 4.

Grilled Peach, Corn & Zucchini Quinoa Salad with Lemon-Basil Vinaigrette

Awesome summer salad from The Simple Veganista.

Ingredients
1 c. dried quinoa (or farro or wheatberries!)
1 3/4 c. water or vegetable broth
2 peaches (ripe but firm)
2 corn on the cob
2 medium zucchini
1 c. cherry tomatoes
1-15 oz. can chickpeas or 1 1/2 cup cooked, drained and rinsed (or try edamame!)
1/2 avocado
Small handful pepitas
Salt & fresh cracked pepper, to taste
Handful or two of baby arugula, to serve (optional)

Lemon-Basil Vinaigrette:
1/4 to 1/3 c. basil leaves, packed
3 to 4 tbsp. extra virgin olive oil
2 tbsp. lemon juice (about 1 medium lemon)
2 to 3 tsp. apple cider vinegar
1 small clove garlic, chopped
Pinch of red pepper flakes
Good pinch of mineral salt

Directions
For the Quinoa:
In a medium saucepan, add quinoa and water or vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.

For the Vinaigrette:
Add all the ingredients to a small food processor and blend until smooth and creamy. Set aside to let the flavors come together. Taste again before mixing to adjust flavor. Keep in the refrigerator if making a day or two in advance.

For the Vegetables: 
If corn has husks, remove them and all the silk threads from underneath. Cut peaches along the seam all the way around and twist halves off the pit. Cut zucchini in half lengthwise. Add a light of oil to the cut side of the peaches and zucchini before placing on the grill. Start with the corn first, it will take the longest, about 10 minutes or so depending on your grill. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3 to 5 minutes.

Once done, remove the corn off the cob. Slice zucchini into 1/4 to 1/2 inch slices. Slice peaches into 1/8 to 1/4 inch slices. Slice tomatoes in half. Slice avocado in half, twist to separate halves, remove seed and slice thinly.

Add quinoa to a large mixing bowl, along with the peaches, corn, zucchini, tomatoes, chickpeas, avocado and pepitas, and toss to combine. Add the dressing and mix again. Add salt & fresh cracked pepper to taste. Serve at room temperature or chilled. Enjoy as is or with a handful of arugula.

Serves 4 generously.

1 serving = 458 calories

Peach-Basil Skillet Cobbler

Easy dessert to make when stone fruits are in season. Swap out Peaches + Basil for any of the following combos! 

Nectarines + Rosemary

Cherries + Mint

Plums + Thyme

Apricots + Sage

Mangoes + Lime Zest

Ingredients

For the filling: 

1/4 c. vegan butter

6 c. sliced peaches

1/2 c. brown sugar

2 tsp. vanilla extract

1/4 c. fresh basil, chopped

For the cobbler: 

1 c. all purpose flour

1/4 c. ground nuts, like pecans or almonds

1/4 c. oats

1/4 c. brown sugar

2 tsp. baking powder

2 tsp. cinnamon

1/8 tsp. salt

1/2 c. unsweetened plant milk

1/2 c. vegan butter (or refined coconut oil), melted

1 tbsp. sugar

Directions

For the filling, preheat oven to 400 degrees. In a 12-inch oven-safe skillet over medium heat, melt butter. Allow butter to brown, stirring often, for 4 minutes. Remove from heat. 

To skillet, add peaches, brown sugar, and vanilla, stirring ingredients to coat evenly. Stir in chopped basil to incorporate. Transfer to oven and bake for 15 minutes. Remove from oven and reduce heat to 375 degrees. 

For the cobbler, in a large bowl, whisk flour, ground nuts, oats, brown sugar, baking powder, 1 teaspoon of cinnamon, and salt. Stir in milk and melted butter, mixing until just combined. 

Use a tablespoon to dollop batter on top of peaches, leaving space to allow some peaches to peek through to create a cobblestone effect. 

In a small bowl, mix together sugar and remaining cinnamon, and sprinkle over top of batter. 

Return skillet to oven and bake 30 minutes until topping is golden brown. Cool for 15 minutes and serve topped with vanilla ice cream or coconut whipped cream. 

Serves 8.

1 serving = 405 calories (without ice cream or whipped cream)

Lemon Basil & Beet Hummus

Ingredients
4 lemon-sized beets
2 cups cooked chickpeas (about 1 can)
1/3 c. tahini
2 lemons, zested and juiced
1 to 2 cloves of garlic, based on preference
Handful of fresh basil
Water (or aquafaba from cooking chickpeas)
Salt

Directions
Cook the beets until tender, using your preferred method. (I have both roasted and cooked them in the Instant Pot successfully.) Peel and chop the beets into pieces. Drain and rinse chickpeas. Combine all ingredients in a high-powered blender (I used a Vitamix) and blend until smooth; use as much water as necessary to get the ingredients moving and add more to achieve your desired consistency. Salt to taste.

Makes about 4 cups of hummus.

1 tbsp = 20 calories

Parmesan Gnocchi with Melted Summer Squash & Basil

Ingredients

3 garlic cloves

2 yellow squash

1 lemon

½ oz. fresh basil

10 oz. fresh gnocchi

1 tbsp. vegan butter

3 tbsp. vegan parmesan

1 tsp. crushed Aleppo pepper

2 tsp. olive oil

Salt and pepper

Directions

Bring a large pot with 4 quarts water and 2 tablespoons of salt to a boil. Peel and thinly slice the garlic. Trim the summer squash and slice into half moons. Halve the lemon, juice one half, and divide the other half into wedges. Pick the basil leaves from the stems.

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the sliced garlic and a pinch of salt and pepper. Cook until the garlic is lightly browned, 2 to 3 minutes. Transfer the crispy garlic to a small bowl and return skillet to medium-high heat.

Add the sliced summer squash to the skillet and cook until lightly browned in places, 3 to 4 minutes. Reduce heat to low and cook until the squash softens and breaks down, another 5 to 7 minutes. Transfer the melted summer squash to a bowl.

Add the gnocchi to the large pot of boiling water and cook until the gnocchi floats, 3 to 5 minutes. Drain the cooked gnocchi and shake to remove excess water.

Return skillet to medium-high heat with the butter. Once melted, add the cooked gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add the parmesan and melted summer squash and stir to combine. Remove skillet from heat and add the lemon juice.

Divide the parmesan gnocchi with melted summer squash between bowls. Top with basil leaves, crispy garlic, and as much of the Aleppo pepper as you’d like. Serve with lemon wedges.

Serves 2.