Five-Ingredient Creamy Miso Pasta

Ingredients

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted vegan butter
3 tablespoons white (or red) miso
4 ounces vegan parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1½ cups pasta water, then drain the pasta.

Add the butter, miso and 1¼ cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)

Divide among shallow bowls and sprinkle with nori or furikake, if using.

Serves 4. 

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)

Vegan Copycat Panera Mac & Cheese

A tasty approximation by HealthyGirl Kitchen.

Ingredients
12 oz. shell pasta
1.5 c. raw cashews
1/4 c. nutritional yeast
3/4 c. macadamia milk
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 c. veggie broth
1/2 lemon juiced
1 tsp. Dijon mustard
2 tsp. vegan butter

Directions
Pour boiling water over cashews and let sit for 10 to 15 minutes. Blend all ingredients except pasta in Vitamix until smooth.

Make pasta. Add pasta back into the pot and combine with the mac and cheese sauce. Stir on low until heated through. If it thickens too much, add a touch more macadamia milk. 

Serves 6.

1 serving = 400 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")

Zucchini Butter Spaghetti

Ingredients
1 1/2 tsp. kosher salt, plus more for pasta water, and to taste
8 oz. spaghetti, cooked al dente
1 c. pasta water, reserved
1 lb. pound zucchini, trimmed and coarsely grated
6 tbsp. unsalted vegan butter
4 garlic cloves, minced
1/4 tsp. red pepper flakes, or more to taste
1/2 c. grated vegan parmesan
Handful fresh basil leaves, cut into thin ribbons

Directions
Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.

Serves 2 generously or 4 as a side.

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.

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

Creamy Lemon Tofu

Check out the original recipe here: Creamy Lemon Tofu - Nora Cooks

Ingredients
1 block extra-firm tofu, pressed
1/4 tsp. salt
black pepper
1/4 c. cornstarch
3 tbsp. olive oil
2 cloves garlic
3/4 c. vegetable broth
3/4 c. full-fat coconut milk
3-4 tbsp. fresh lemon juice (about 2 lemons)
salt, to taste
1 tbsp. cornstarch + 2 tablespoons water (optional for thickening sauce)

For Serving 

8 oz. pasta, cooked according to package

chopped fresh parsley, optional

Green vegetable, like asparagus or green beans

Directions
Slice the tofu into 1/2 inch thick rectangles. Cut the block in half, then into about 3 slices each. Pat the tofu dry with paper towels and lay evenly on a large cutting board or piece of parchment paper. Sprinkle each side with salt, a few shakes black pepper, then sprinkle on cornstarch, rubbing it in with your fingers, on both sides.

In a large non-stick or cast iron skillet over medium heat, warm 2 tablespoons of the olive oil. Add the tofu and cook for about 2-3 minutes until crispy, then carefully use a spatula to get under the tofu and flip it to the other side. To prevent sticking, do not move it once you place it on the pan, wait 2-3 minutes before touching it. Also, use a quality pan that is not prone to sticking, and a thin spatula to get under the tofu. Cook for 2-3 minutes on the other side, then remove from the pan and place on a plate nearby.

To the pan, add the last tablespoon of olive oil. Add the garlic and cook for about 30 seconds. Now pour in the broth, coconut milk and lemon juice. Bring to a simmer and stir for about 3 minutes. Taste, and add more salt as desired.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons water, then add to the sauce and stir to thicken. 

Return the tofu to the sauce. There will be a lot of extra sauce, which is good because it's delicious mixed into pasta, with a few pieces of tofu on top. Serve with green vegetables! 

Serves 4.

1 serving = 476 calories (includes pasta, but not side veggie)

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

Southern Pasta Salad with Black-Eyed Peas, Greens & Smoked Tofu

My vegan version of a recipe from EatingWell.

Ingredients

1 c. sun-dried tomatoes (not packed in oil)

8 oz. elbows or other small pasta

8 oz. Swiss chard or kale, washed and cut crosswise into thin strips

8 oz. Soy Boy Smoked Tofu, chopped

28 oz. black-eyed peas, cooked or canned

½ c. sweet onions, chopped

1/4 c. brewed coffee

2 tbsp. extra-virgin olive oil 

2 tbsp. lime juice

2 tbsp. cider vinegar

1 ½ tsp. molasses

1 tsp. vegan Worcestershire sauce

1 ½ tsp. chili powder

½ tsp. ground cumin

Salt & freshly ground pepper, to taste

Directions

Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes. Drain and let cool. Cut into slivers and set aside.

Cook pasta in a large saucepan of boiling, salted water until al dente; add greens during the last minute of cooking. Drain in a colander and rinse under cold water until cool. Press to remove excess water and transfer to a large bowl. Add tofu, black-eyed peas, onions and the reserved tomatoes.

Whisk together the remaining ingredients in a small bowl for dressing. Add to the pasta and greens; toss until well-combined.

Makes about 18 cups. 

1 cup = 180 calories 

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.

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.

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.

Mac & Cheeze Mix

Ingredients
Powder Mix
1/2 c. raw cashews
1/2 c. nutritional yeast
3 tbsp. all-purpose flour
2 tbsp. tapioca or arrowroot starch
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. ground mustard
1-2 tsp. salt
2-3 tsp. paprika, smoked or regular based on preference
Add other flavor profiles, like chipotle, Cajun, or garam masala!
Refrigerate the powder for freshness

To Make Mac & Cheeze
1 c. elbow macaroni or other pasta
1 c. non-dairy milk (I used flax milk) or water
1/3 to 1/2 c. powder mix
2 tbsp. olive oil or vegan butter

Directions
To make the powder mix, blend all ingredients using a food processor until powdered. It should take 2 to 3 minutes. You'll likely need to scrape the sides a few times with a rubber spatula. When ready, mix shouldn't have more than a slight grittiness.

To make the mac and cheeze dish, cook pasta according to directions and set aside. In a saucepan, melt a couple tablespoons of olive oil or vegan butter. Once melted, add the powder mix and stir to form a roux. Add non-dairy milk a bit at a time until a cheeze sauce forms. Add the pasta, stir to coat and keep on the heat for a few more minutes.

Serves 2 as a side.

https://www.veganricha.com/2018/12/vegan-mac-and-cheese-powder.html

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

Lemon Chickpea Orzo Soup

Ingredients
2 tbsp. olive oil
1 medium onion, diced (I've used shallots)
2 large carrots, halved lengthwise and finely sliced
3 celery stalks, diced
3 garlic cloves, minced
1/2 tsp. dried thyme
6 cups vegetable stock + 1 cup water
1 can chickpeas, rinsed and drained
1 sprig of rosemary (or 1 tsp. dried)
1 c. orzo
1 bay leaf
1/8 c. lemon juice, freshly squeezed
1 bag of baby spinach
Parmesan cheese, freshly grated

Directions
Heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for about five minutes, until vegetables have softened. Add the thyme and some freshly ground black pepper. Add the vegetable stock and water and bring to a boil. Add the chickpeas and orzo, as well as the rosemary and bay leaf (I put these into a spice ball for ease of removal later). Reduce heat to a low simmer and cook for 10 to 12 minutes, or until orzo is cooked through. Reduce heat to low, stir in lemon juice, then add the spinach. Serve with freshly grated Parmesan.

Serves 4 to 6.

NOTE: I replaced the thyme, rosemary and bay leaf with 1 tsp. of Laurie's Tuscan Spice Mix with great results. I recommend adding an extra cup of water (for a total of 2) to reduce the sodium overall.

Lentil Bolognese

You can definitely use your favorite sauce recipe here, and just add lentils and water for the last 20 to 30 minutes of cooking.

Ingredients
1/4 c. olive oil
1 c. onion, diced
1 c. carrot, diced
2 ribs celery, diced
1 tbsp. garlic, minced
1 tbsp. basil stir-in paste (http://www.gourmetgarden.com/en-us/product/524/basil-stir-paste) OR when available, a handful of fresh basil, chopped and loosely packed
1 tsp. oregano
1 can tomato paste
2-14.5 oz. cans plain tomato sauce
1-28 oz. can or jar of diced tomatoes
1/4 tsp. baking soda (reduces acidity!)
1 tbsp. brown sugar
1/2 c. red wine
1 1/2 c. water
2 c. red lentils, rinsed

Directions
Heat the olive oil. Saute onions, carrots, and celery until softened, about five minutes. Add garlic and saute for a few more minutes. Add paste, sauce, then diced tomatoes. Simmer for a few minutes, then add baking soda, basil, oregano, and brown sugar. Feel free to simmer for quite a while at this point. About 20 to 30 minutes before the end of cook time, add wine, water, and lentils. Simmer on very low heat to avoid burning the lentils to the bottom of the pot. Serve over a pasta that will hold the chunkiness well, like a fettucine or ditalini. Serves 6 to 8 (easily).

Summer Vegetable Lasagna

Ingredients

For the vegetable mixture:

1tbsp. oil

1 small onion, diced

100 g. asparagus, cut into ½ cm. slices

50 g. sugar snap peas, cut into ½ cm. slices

4 cloves garlic, minced

100 g. mushrooms, cut into 1cm dice

125 g. cherry tomatoes, quartered

125 g. sweetcorn kernels

For the sauce:

2 tbsp. butter

2 tbsp. plain flour

300 ml milk

¼ tsp. ground nutmeg

Salt

Black pepper

50 g. cheddar cheese, grated

To construct the lasagna:

150 g. no-boil lasagna sheets

100 g. mozzarella, grated

1 large tomato, sliced

Fresh parsley, chopped, to serve

Instructions

Begin by preparing your vegetables. Heat the oil in a frying pan, and add the diced onion, asparagus, and sugar snap peas. Cook over a fairly low heat for 5 minutes, stirring regularly, and then add the garlic and mushrooms. Cook for a further 5 minutes, until the mushrooms have cooked down and the mixture is fairly dry. Remove from the heat, and add the tomatoes and sweetcorn. Set aside.

Next, make the creamy sauce. Melt the butter in a saucepan, and add the flour. Whisking constantly, cook over a very low heat for a minute or two, and then add the milk a little at a time, whisking until smooth each time before adding another dash. Add the nutmeg and plenty of seasoning, along with the grated cheddar. Whisk for one more minute until the cheese has melted into the sauce, and then remove from the heat.

Heat the oven to 375°F.

Now you can begin to construct the lasagna. Begin with about a tablespoon of sauce, spread out over the bottom of a baking dish (mine measured around 8 x 6 inches). Add a layer of lasagna sheets, breaking them into pieces so that they cover the bottom of the dish in a single layer.

From here on, it doesn't matter too much how you create your layers, but here's how I made mine: ⅓ of the vegetable mixture; ⅓ of the sauce; layer of lasagna; another ⅓ of the vegetables; another ⅓ of the sauce; another layer of lasagna; remaining vegetables; remaining sauce. Make sure any corners of lasagna are covered in at least a little bit of the sauce to stop them from burning.

Once you've used up all of your vegetables and sauce, top the dish with the grated mozzarella and slices of tomato. Bake for around 40 minutes, or until the cheese is crispy and golden brown and the lasagna is tender. If the cheese is browning too quickly, just cover the dish loosely with foil and return to the oven until the pasta is cooked.

Leave to stand for 5 to 10 minutes before serving. Serves 4 to 6.