Tomato Farro Risotto with Swiss Chard and Tofu Feta

Ingredients
4 cloves garlic
¼ cup apple cider vinegar
1 package extra firm sprouted tofu
1 onion
¾ cup farro
1 can crushed tomatoes
Fresh oregano
1 lemon
2 tsp nutritional yeast
½ tsp dried thyme
4 oz Swiss chard
2 tbsp olive oil
Salt and pepper

Directions
Peel 2 cloves garlic. Combine the garlic, apple cider vinegar, 1 cup water, and 1 tsp salt in a small saucepan and bring to a boil. Drain the tofu and cut into 1 inch cubes. Once the vinegar mixture is boiling, add the tofu and reduce heat to low. Gently cook until you start the farro. 

Peel and dice the onion. Peel and mince the remaining 2 cloves garlic. Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. 

Cook until softened, about 4 minutes. Add the farro and stir until toasted, about 1 minute. Add the tomatoes and 2 cups water and cook until the farro is tender, about 18 to 22 minutes.

Chop the oregano leaves and add them to a medium bowl. Zest the lemon. Add the zest and the juice from half the lemon to the bowl along with the nutritional yeast, dried thyme, ½ tsp salt, and a pinch of pepper. Drain the tofu and add it to the bowl. Toss well to combine and place in the refrigerator until you’re ready to serve.

Thinly slice the Swiss chard stems and roughly chop the leaves. Cut the remaining lemon half into wedges.

Once the farro is tender, add the Swiss chard stems and leaves and stir to combine. Cook until the greens are bright and tender, about 3 to 4 minutes. Taste and season with salt and pepper.

Scoop the tomato farro risotto into large bowls and top with the tofu feta, crumbling it a bit with your hands.

Serves 2.

1 serving = 570 calories

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)

No Knead Foccacia

A fuss-free baking recipe from The Kitchn. 

Ingredients
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. dry instant yeast
3/4 c. lukewarm water
3 tbsp. plus 3 tsp. extra-virgin olive oil, divided
2 tsp. fresh rosemary leaves, coarsely chopped
1/4 tsp. flaky sea salt

Directions
Place the flour, salt, and yeast in a food processor fitted with the blade attachment and pulse to combine. Add the water and 2 tablespoons of the oil. Pulse until a rough ball of dough forms, about 15 (2-second) pulses.

Drizzle 2 teaspoons of the oil in a large bowl. Flour your hands, scoop the dough out of the food processor, and form into a smooth ball. Place the ball of dough in the oiled bowl and turn it so it's coated on all sides. Cover with plastic wrap or a kitchen towel and let it sit at a warm room temperature until doubled in size, 2 to 3 hours.

Drizzle 1 teaspoon of the oil in a 10-inch cast iron or other ovenproof skillet and rub it over the bottom and sides. Punch down the dough and place the dough in the skillet. Using your fingertips, coax and stretch the dough to cover the bottom of the skillet and reach all the way to the edges. Cover with plastic wrap or a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450 degrees.

Use your fingertips to gently dimple the surface of the dough. Drizzle the remaining 1 tablespoon of oil over the dough so that it pools in some of the indentations. Sprinkle with the rosemary and flaky salt.

Place in the oven and immediately turn the heat down to 400 degrees. Bake until lightly golden-brown, 20 to 25 minutes.

Remove from the oven and cool for at least 15 minutes before slicing and serving. Focaccia is best eaten when warm but is also good at room temperature. If the crust gets too soft, reheat in a 350-degree oven to crisp it up.

Serves 6.

1 serving = 226 calories

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

Adapted New York Times Cooking: https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon

Ingredients
1 bunch broccolini, ends trimmed, thick stalks split lengthwise
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, cut into thin rounds
2 tbsp. olive oil
1 tsp. ground cumin
½ tsp. red-pepper flakes
Kosher salt and black pepper
1 recipe of Tofu "Feta," sliced into planks
4 oz. cooked orzo or other small pasta, for serving
½ c. fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions
Preheat the oven to 400 degrees. Combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Spread the vegetables onto a sheet pan and nestle the tofu "feta" planks into the vegetables.

Roast for 15 to 20 minutes, stirring halfway through but leaving the tofu in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down. Serve over orzo or farro. Top with fresh herbs, if using.

Serves 3. 

1 serving = 400 calories (including pasta and tofu "feta")

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.

Roasted Eggplant & Tomato Pasta

Ingredients
1 3/4-lb. eggplant, cut into 1″ cubes
2 Italian peppers, halved and thinly sliced
4 tbsp. extra-virgin olive oil
Sea salt + freshly ground black pepper
12 oz. pasta
2 lbs. plum tomatoes, halved
2 cloves garlic, minced
1 tsp. crushed red pepper
2 tbsp. capers, drained
2 tbsp. vegan butter
Vegan parmesan, freshly grated
Fresh basil leaves

Directions
Heat the oven to 450 degrees. Toss eggplant and peppers in oil and season with salt and pepper. Bake for 30-40 minutes.

Cook the pasta in salted, boiling water; stop just before it reaches al dente.

Using a box grater, grate the tomatoes over a skillet, stopping before grating the skin. Make sure to use a safety glove. Add the garlic, red pepper, and 1 tablespoon of oil to the pan and bring to a simmer. Cook until it is reduced by half, then season with salt.

Add the cooked pasta, capers, and butter to the pan with the tomatoes and bring to a simmer, tossing until the butter melts and the pasta finishes cooking. Remove from heat and add the roasted vegetables and cheese.

Top with a drizzle of oil and fresh basil.

Stovetop Polenta

Ingredients

4 c. water

1 tsp. salt

1 c. yellow cornmeal

1 c. plant cheese (optional)

1-3 tbsp. plant butter (optional)

Directions

Bring the water to a brisk boil over medium-high heat. Add the salt. While whisking gently, pour the polenta into the boiling water in a steady stream. Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.

Cook the polenta 30-40 minutes. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta. 

Stir in cheese and butter, if using. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.

Serves 4 (about 4 cups total). 

1 cup = 145 calories

Notes

Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried. To make it creamy again, warm it with a little broth, non-dairy milk, or water, and stir vigorously. It won't be quite as creamy as it was originally, but it should still be pourable.

Vegan Fettucine Alfredo

Ingredients
2 tsp. oil
8 oz. fettuccine
4 cloves garlic, minced
2 tsp. lemon zest
1 tsp. Herb de Provence or dried Italian herb mix of choice
Fistful chopped fresh parsley
Couple twists pepper
Salt to taste

Cashew Cauliflower Cream Sauce
¼ c. raw cashews, soaked in hot water
300 g. cauliflower head, yielding about 2 cups
2 tbsp. nutritional yeast 
¼ tsp. garlic powder
½ tsp. onion powder or dried onion flakes
2 tsp. lemon juice
1/3 c. chilled water to thin the sauce
Salt to taste
Couple twists pepper
Makes about 3 cups of sauce

Instructions
Place cauliflower on the steaming rack in the Instant Pot. Steam for 6 minutes on high pressure and quick release. Carefully take out the softened cauliflower. Once cool, place cauliflower and remaining cream sauce ingredients into high powered blender and blend until smooth. 

Prepare pasta according to directions. While pasta is cooking, sauté garlic for 30 seconds. After draining pasta, add to sauté pan with garlic and toss with lemon zest, herbs and salt. Scoop 2 cups of sauce or more in the pasta or as needed and toss to coat. Add in freshly ground pepper. Taste test and adjust seasoning if desired.

Serves 4.

1 serving = 315 calories

Cacio e Pepe with Smoky Tofu

Another "new Italian" classic from Vegan Richa. She includes ways to make this dish soy free and nut free. 

Ingredients

Balsamic Roasted Tofu
3/4 c. pressed and chopped firm tofu
1 tsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1 tbsp. balsamic vinegar
2 tsp. maple syrup , or use sugar/sweetener of choice
1/4 tsp. salt or 1 tsp. soy sauce

Pasta
8 oz. cooked spaghetti
2 tbsp. olive oil
3 cloves of garlic , finely chopped
1/2 tsp. red pepper flakes , divided , use less for less heat
1/2 tsp. freshly ground black pepper (use less for less heat)
1/3 c. vegan parmesan
1/2 c. pasta water
1/2 to 1 tsp. freshly ground black pepper
chopped parsley or basil or other herbs for garnish

Directions
Cook the spaghetti according to instructions on the package and set aside. 

Make the smoky tofu. Heat oil in a small skillet over medium heat. When hot, Add the tofu. Mix for a few seconds. add the rest of the ingredients and mix well. Cook until the sauce thickens. Taste carefully and adjust flavor with more salt, vinegar or maple. Add a few drops of Liquid Smoke for extra smokiness. 

Heat olive oil in a large skillet over medium low heat. Add garlic and cook for half a minute. Add the black pepper and half the pepper flakes and cook until the garlic is golden. Add half of the parmesan and pasta water and bring to a good simmer. Add the spaghetti and toss to coat.

Sprinkle in rest of the parm, half the smoky tofu, black pepper, remaining pepper flakes and parsley and toss lightly and serve. Top each bowl with more smoky tofu.

Serves 4.

1 serving = 551 calories

Spaghetti Squash Bake with Sundried Tomato Cream Sauce

Vegan Richa's Italian dishes are easily on par with her Indian dishes! This is a super healthy, easy substitute when you're craving lasagna.

Ingredients
1 spaghetti squash
3 cloves garlic, minced
3-4 ounces spinach, chopped
salt and pepper to taste

Sundried Tomato Cream Sauce
7 oz. silken tofu
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano, basil and thyme
1 tbsp. extra virgin olive oil
3 tbsp. sundried tomato
2 tbsp. nutritional yeast
1/2 tsp. salt
1 1/4 c. non-dairy milk
2 tsp. cornstarch or arrowroot starch

Garnish
fresh basil or herbs, pepper flakes, vegan Parmesan or breadcrumbs

Directions
Cook the spaghetti squash in the Instant Pot. Place the spaghetti squash on a trivet, add 1 1/2 cups of water to the inner pot, then lower into the Instant Pot. Close the lid, and pressure cook for 10 minutes. Let the pressure release naturally.

Carefully lift out the trivet with the spaghetti squash from the Instant Pot. Let the squash cool for 5-10 minutes, then slice open. Use a spoon to scoop out the seeds. The squash will be well cooked and soft at this point. You can convert it into noodles using a fork by pulling the fork through the squash, from the end to the top. The longer the stroke, the longer noodles you'll get. Set the noodles aside.

For the sauce, blend all the ingredients until well blended. Blend for a minute, let it sit for a few minutes so the sundried tomato can rehydrate, then blend again until the mixture is smooth and creamy.

Next, assemble your squash bake. Oil the bottom of a 9x9 baking dish. Add all of the spaghetti squash, garlic, and spinach, then pour in the tomato cream sauce, and toss well so that it is mixed in. Top the sauce with some pepper flakes and some vegan mozzarella (optional), and bake at 400 degrees for 25 minutes until the edges are golden, and the sauce is bubbly. Let the mixture sit for 10 minutes before serving. Garnish with fresh herbs and vegan parm. You can also add some bread crumbs before baking so that you get a toasted bread crumb topping.

Serves 6.

1 serving = 121 calories

White Bean Farro Risotto

Original recipe from PureWow. 

Ingredients

For the farro: 

1 1/2 tbsp. olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 cup farro
1/3 c. dry white wine
1/2 c. coconut milk from a carton
6 sprigs fresh thyme
1 tbsp. fresh lemon juice
1/4 c. basil, finely slivered
salt & pepper

For the white bean puree: 

2 c. white beans, like cannellini or navy, cooked, rinsed, drained
1/2 c. coconut milk from a carton
1/4 c. nutritional yeast 
1 medium lemon, zested and juiced
2 tbsp. white or yellow miso paste
1/2 tsp. kosher salt

For the saucy cherry tomatoes: 

1/2 tbsp. olive oil
1 tbsp. fresh thyme, minced
1 pt. cherry or grape tomatoes
1/2 c. tomato sauce
1/4 c. dry white wine
salt & pepper

Directions

Select the sauté setting on the Instant Pot, and, after a few minutes, add the olive oil. Once the olive oil is hot, add the onion and cook, stirring occasionally, until starting to turn golden, about 4 minutes. Add the garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add the farro to the pot, stirring to coat all the grains. Cook for 1 minute. Add the white wine to the pot and use a wooden spoon to scrape up any browned bits on the bottom. Simmer until the wine has evaporated, about 3 minutes. Add the coconut milk, thyme and ¾ cup water; season with salt and pepper. Secure the lid and set the pressure release to Sealing. Select the Pressure Cook (manual) setting at High Pressure and set the cook time to 10 minutes. Once the timer goes off, allow a natural pressure release for 10 minutes and then perform a quick pressure release.

Meanwhile, make the white bean puree. Add the cannellini beans, coconut milk, nutritional yeast, lemon zest and juice, miso paste and salt to the bowl of a food processor or high-powered blender and process until you have a smooth and creamy puree with no pieces of beans remaining.

Make the saucy tomatoes. Heat the olive oil in a nonstick skillet over medium heat. Add the thyme and cherry tomatoes, and cook until the tomatoes burst, gently pressing down on them to help the process, 6 to 7 minutes. Season with salt and pepper; stir in the tomato sauce and white wine. Bring the mixture to a rapid simmer. Cook until the wine has mostly reduced and the smell of alcohol has dissipated, about 4 minutes.

Once the pressure on the Instant Pot has been released, open the pot and remove the thyme sprigs. Select the Sauté setting. Stir in the white bean puree until it has melted into the farro, about 1 minute. Stir in the 1 tablespoon lemon juice and taste for seasoning, adding a pinch or two of salt as needed. Serve the farro immediately topped with the saucy cherry tomatoes and fresh basil.

Serves 3.

Baked Ziti with Lentils & Tofu Béchamel

Thank you to Vegan Richa for this ridiculously easy and delicious pan of comfort! Plus, it's just 385 calories per serving.

Ingredients

12 oz. ziti (or similar pasta of choice)

1 24-oz. jar of your favorite pasta sauce

1/4 c. red lentils 

1/4 c. walnuts, coarsely chopped

2 c. water

To "doctor" your jarred sauce: 

1 tbsp. balsamic vinegar or red wine

1 tsp. dried Italian seasoning, like basil, oregano, thyme

2 cloves garlic, minced

Tofu béchamel: 

7 oz. of silken tofu

1 tbsp. olive oil

1/2 tsp. garlic powder

1/2 tsp. miso or nutritional yeast (for an umami punch)

3/4 tsp. salt

1/4 tsp. onion powder

1 tsp. lemon juice

1/2 c. water

2 tsp. flour

Directions

In 9x13-inch pan, add the uncooked pasta and distribute evenly. Add the pasta sauce with "doctored" add-ins, lentils, walnuts, and water. Mix well. Taste; if the pasta sauce does not have enough salt, add some salt and mix really well and even it out with a spatula. Cover with foil and bake at 350 degrees for 50 minutes.

For the tofu béchamel, blend all the ingredients until smooth, taste and adjust salt and flavor and set aside.

Remove the pan from the oven and carefully remove the foil. Now pour the tofu béchamel over the pasta and put it back into the oven and broil it for 5 to 8 minutes, until browning. Add a drizzle of olive oil, red pepper flakes, and fresh basil to serve.

NOTE: The first time I made this, I prepped the pasta-sauce mixture and tofu béchamel early in the day and refrigerated separately until about an hour before dinner. This worked beautifully.

Serves 4-6.

Caponata

Ingredients
1 small eggplant, cut into 1-inch pieces
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 large onion, chopped
1 celery stalk, chopped
¼ cup chopped green olives
2 teaspoons capers
1 large tomato, chopped
2 tablespoons red wine vinegar
½ teaspoon sugar

Directions
Preheat oven to 400°. Toss eggplant with 2 tbsp. oil on a baking sheet; season with salt and pepper. Roast, turning occasionally, until golden brown and tender, 25–30 minutes.

Meanwhile, heat remaining 2 tbsp. oil in a large skillet over medium-high, add onion, celery, olives, and capers, and cook, stirring occasionally, until tender, 12–15 minutes; season with
salt and pepper.

Stir in tomatoes, vinegar, sugar, and ½ cup water. Bring to a boil, reduce heat, and simmer until liquid is reduced by half, about 4 minutes. Add roasted eggplant and stir to coat.

Makes about 6 cups

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.

Tuscan Zucchini with Herbed Sausage & Lemon Quinoa

Ingredients
¾ cup quinoa
2 zucchini
1 onion
3 garlic cloves
4 oz. cherry tomatoes
2 vegan Italian sausages
1 tsp. dried oregano
½ tsp. red chile flakes
¼ cup panko breadcrumbs
1 lemon
2 tbsp. + 2 tsp. olive oil
Salt and pepper

Directions
Preheat the oven to 400°F. Add the quinoa, 1¼ cups of water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed, 15 to 17 minutes.

Halve the zucchini lengthwise and remove seeds with a spoon. Rub the cut side of the halved zucchini with 2 teaspoons of olive oil and add a pinch of salt and pepper. Place cut side down on a baking sheet and roast until zucchini is browned, 10 to 12 minutes. (Or, grill the zucchini!)

Peel and dice the onion. Peel and mince the garlic. Halve the cherry tomatoes. Remove Italian sausages from the packaging and crumble.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the crumbled sausages and cook until crispy and browned, 5 to 6 minutes. Add the diced onion, minced garlic, oregano, and as much of the red chile flakes as you’d like, and stir frequently until the onion softens, 3 to 4 minutes.

Add halved tomatoes to the skillet and cook until warmed through, 1 to 2 minutes. Move the sausage and sautéed tomatoes to one side of the skillet and add the panko breadcrumbs. Toast for 2 to 3 minutes, and sprinkle with salt and pepper. Add toasted breadcrumbs to the tomato sausage mixture and stir.

Halve the lemon, juice one half, and cut the other half into wedges. Add 1 tablespoon of lemon juice to the cooked quinoa and stir. Divide the lemon quinoa between plates, and top with roasted zucchini and crisped Italian sausage. Serve the Tuscan stuffed zucchini with lemon wedges.

Spring Vegetable Gnocchi with White Beans & Lemon Basil Butter

Ingredients
2 garlic cloves
1 shallot
2 carrots
4 oz. asparagus (or other spring vegetable)
½ oz. fresh basil
1 lemon
13.4 oz. butter beans
10 oz. fresh gnocchi
3 tbsp. vegan butter
2 tbsp. vegan parmesan
2 tbsp. olive oil
Salt and pepper

Directions
Bring a large pot of 4 quarts water and 2 tablespoons of salt to a boil. Peel and mince the garlic and shallot. Peel and dice the carrots. Trim 1 inch off the bottom of the asparagus and cut the remaining stalks into rounds. Thinly slice the basil. Zest, halve, and juice the lemon. Drain and rinse the butter beans.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the minced garlic, minced shallot, diced carrot, and a pinch of salt and pepper. Cook, stirring often, until the carrots are tender, 5 to 6 minutes.

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve ½ cup of the pasta water and drain the gnocchi. Shake off any excess water.

Return the skillet with the carrots to medium-high heat and add the pasta water and butter and cook until melted, 1 to 2 minutes. Add the asparagus rounds and cook until bright green, 2 to 3 minutes. Add the lemon juice and just half of the basil, taste, and add salt and pepper as necessary. Transfer the lemon basil butter to a medium bowl and cover to keep warm.

Wipe the skillet and return to high heat with 1 tablespoon of olive oil. Once hot, add the cooked gnocchi, butter beans, ½ tsp salt, and ¼ tsp pepper. Cook, undisturbed, until well browned, 3 to 4 minutes. Sprinkle with lemon zest and parmesan, toss, and cook for another 2 minutes.

Divide the lemon basil butter between bowls and top with the spring vegetable gnocchi and butter beans. Sprinkle with the remaining sliced basil.

Mafaldine Pasta

Ingredients
1 garlic clove
1/4 oz. fresh tarragon
1/4 c. walnuts
2 oz. leeks, sliced (about 1 large leek)
6 oz. mafaldine (or other long, wide) pasta
2 tsp. Dijon mustard
2 tbsp. vegan butter
2 oz. soft cashew cheese (i.e. Treeline Herb & Garlic)
1 lemon
4 oz. baby arugula

Directions
Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick the tarragon leaves from the stems and roughly chop.

Place a large nonstick skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan frequently, until fragrant and lightly browned, about 3 to 5 minutes. Transfer the toasted walnuts to a plate.

Return the skillet to medium-low heat with 1 tbsp. olive oil. Add the sliced leeks and cook, stirring occasionally until softened but not browned, about 3 to 5 minutes.

Once the water is boiling, add the pasta and cook until al dente. Reserve 1/3 c. of pasta water, drain the pasta and return the cooked pasta to the large pot, off the heat.

Add the minced garlic and Dijon mustard to the skillet with the melted leeks and cook until fragrant, about 1 minute. Transfer the leek mixture to the pot with the pasta and add the butter, cashew cheese, and reserved pasta water. Using tongs, toss the pasta until the butter and cheese melt and the pasta is evenly coated, about 2 to 3 minutes. Taste and adjust seasoning with salt as needed.

Halve the lemon and cut half into wedges. Add half the lemon juice and baby arugula to the pot with the pasta. Using tongs, toss the pasta until the arugula is evenly coated. Divide the pasta with melted leeks between large plates. Top with tarragon, toasted walnuts and a pinch of pepper. Serve with lemon wedges.

Serves 2.

Everything But The Kitchen Sink Vegan Loaf

This recipe is meant to use ingredients you have on hand, so replace walnuts with the nut you already have in the cupboard, or use shallots instead of onion, barley instead of rice.

Ingredients

1 - Sauté:
3 cloves garlic, minced
1 bell pepper, chopped
1 lg. Spanish onion, chopped
1/4 tsp. crushed chili pepper
fresh ground black pepper
salt

2 - Pulse in processor: 
1 can chickpeas
handful of parsley, chopped
7 to 8 halves of sundried tomatoes, roughly chopped
handful of walnuts (or other nut)
1/4 c. of onion
2 tbsp. olive oil

3 - Add to sauté: 
1/2 c. lentils, rinsed
2 tsp. maple syrup
1/3 c. cooked rice
1/2 c. passata or sauce or diced tomatoes pureed
a few shakes of liquid smoke

4 - Combine into bowl: 
1 1/4 c. quick oats
olive oil
3/4 c. panko
2 tbsp. ground flax seeds
1/2 tbsp. agar powder
2 tbsp. pesto
3 tbsp. nutritional yeast or parmesan-style nut cheese
3 tbsp. vegan Worcestershire

Directions
Sauté ingredients listed in step 1, until onions and peppers are soft, then remove from burner. Pulse ingredients listed in step 2. Add ingredients from step 3 into the sauté from step 1 and put back on the burner. Add pulsed mixture from step 2 into a large bowl and add new ingredients from step 4. Form into a loaf and pour a little sauce over the top.

Bake at 375 degrees for about 90 minutes. Serves many.

Sage Walnut Pesto Penne

Ingredients
6 oz. broccolini
2 garlic cloves
1 lemon
1/2 oz. fresh sage
3/4 c. walnuts
2 oz. baby spinach
1/4 c. vegan parmesan
6 oz. penne (or other pasta)
1/4 c. dried cranberries

Directions
Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil for the pasta. Trim the bottom inch off the broccolini stems and add the stalks to a baking sheet. Toss with 2 tsp. olive oil and pinch of salt and pepper and roast until tender and browned in places, about 8 to 10 minutes.

Peel the garlic. Halve the lemon. Pick the sage leaves and discard the stems. In a food processor, combine the garlic, lemon juice, sage leaves, walnuts, spinach, just half the parmesan, 3 tbsp. olive oil, 1 tbsp. water, 1/2 tsp. salt, and a pinch of pepper. Pulse pesto until well combined but not completely smooth.

Cook the penne and reserve 1/4 cup of the pasta water before draining. Return the penne to the pot, off of the heat.

Add the sage walnut pesto and reserved pasta water to the penne in the pot. Cook over low heat, stirring constantly, until penne is well coated and pesto sauce has thickened, about 1 to 2 minutes. Season pasta to taste with salt.

Toss the cranberries with the broccolini directly on the baking sheet. Divide the sage walnut pesto penne between shallow bowls and serve with crispy broccolini. Sprinkle with remaining parmesan.

Serves 2.

Spaghetti with Onions

Ingredients
2 c. onions, sliced thinly
2 tsp. olive oil
2 tsp. ground fennel
1/2 tsp. red chili pepper flakes (more to taste)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/2 lb. spaghetti (or other pasta of choice)
2 c. plain plant milk (I used Ripple pea-based milk)
2 c. crushed tomatoes
2-3 tsp. salt
lots of black pepper, freshly ground
fresh parsley, to serve

NOTE: Protein crumbles are great in this! 

Directions
Slice off the ends of the onions. Cut each onion lengthwise and remove the peel. Slice each half lengthwise into thin strips.

Bring a large pot of water to boil. While the water heats, pour the oil into a very large skillet or wide soup pot and add the onions and spices. Sauté, stirring occasionally to prevent sticking, until the onions are translucent, about 10 minutes.

Ease the spaghetti into the boiling water, stir and cover. Cook the spaghetti for just 5 minutes (if using other pasta, cook for half the total cook time suggested).

Meanwhile, add the milk and tomatoes to the onions. The milk may curdle, but don't worry. Cover and simmer gently.

When the spaghetti has cooked for five minutes, drain it and add to the onion mixture. Simmer the spaghetti in the sauce for about five minutes, stirring constantly, until the pasta is al dente and the sauce is smooth. Drizzle in more milk if the sauce becomes too stiff. Add salt and pepper to taste. Serve immediately.

Serves 4.

1 serving = 350 calories