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penne vegetarian recipes

Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal Veggies

March 25 2019 Meatless Monday 

Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal VeggiesSpring has officially sprung, so its time to explore the local farmers markets and forage the grocery aisles for fresh seasonal vegetables. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. Weve gathered delicious plant-based recipes from our Meatless Monday bloggers  and influencers featuring spring produce such as asparagus, spinach, sweet peas and broccoli. Enjoy the tastes of spring! Scallion Pancakes from Bianca Patka Lemony Spring Risotto from Healthy Voyager Spring Green Shakshuka from Happy Kitchen Asparagus Avocado Tomato Salad from Blondelish   Sweet Potato Pizza from It’s a Healthy Lifestyle Asian Noodles with Gingery Prune Sauce from Jackie Newgent Spring Leek and Asparagus Soup from The Domestic Dietitian Penne Pasta with Arugula Pesto, Red Potatoes and Spring Vegetables from She’s Cookin Flageolets and Dandelion from Soulful Vegan Ravioli in Creamy Garlic and Spinach White Sauce from The Kitchen Docs   Invite your friends and family to join you in a celebration of spring with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal Veggies appeared first on Meatless Monday.

Creamy Vegan Mushroom Lasagna

March 19 2019 Vegan Richa 

Creamy Vegan Mushroom LasagnaEasy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms, creamy garlic sauce, spinach and lasagna sheets layered to make a hearty portobello lasagna. Vegan Recipe, Can be Gluten-free Nut-free Jump to Recipe Its been a while since I changed up my lasagna. You all love the Baked Portabella mushrooms with garlic sauce, so I put them in a lasagna! Mushrooms are marinated in a garlic, balsamic, soy marinade then baked, Meanwhile blend the garlic sauce and keep ready. Assemble the rest of the ingredients. Then start layering! Garlic white sauce, noodles, mushrooms, sauce, noodles, a layer of spinach and tofu ricotta, noodles and repeat. Top with vegan parmesan or vegan cheese and bake. Once baked, drizzle olive oil on top and add fresh herbs, slice and serve.  For a quick meal, you can bake the portobello mushrooms until done, heat the garlic sauce to thicken then toss cooked pasta (fettuccine or penne) and fold in half of the sliced mushrooms and serve the rest on the side. Fold in some baby spinach when the sauce is simmering. Continue reading: Creamy Vegan Mushroom LasagnaThe post Creamy Vegan Mushroom Lasagna appeared first on Vegan Richa.

Penne with Chard and Beans

March 8 2019 VegKitchen 

Penne with Chard and Beans Chard is a beloved kitchen-garden vegetable in Italian cuisine, from which this pasta dish is inspired. Combined with beans and fresh tomatoes, this stick-to-your-ribs late summer pasta dish will satisfy the heartiest of appetites. A big salad and fruity dessert complete the meal. Continuing reading Penne with Chard and Beans on VegKitchen

Tortellini with Roasted Pepper Sauce

January 23 2019 Oh My Veggies 

When the only things on your shopping list are stuffed pasta and a vegetable, that’s what we call a simple recipe. But not only is this recipe simple, it’s also super tasty! In this recipe I use tortellini to switch it up from the traditional penne and spaghetti. Quick tip: If want to remove the skin from your roasted peppers, remove peppers from the oven, put the pepper pieces in a paper  bag, and wait a few minutes. Once the bag fills with steam, you will be able to easily remove the pepper skins with a knife.

Plant-Based Meal Plan Mini: Mushrooms (Pasta Alfredo, Minestrone, Gravy)

December 12 2018 Golubka Kitchen 

I’ve noticed a pattern that I fall into every fall. At the very start of it, right as there’s the first serious chill in the air, I get in the mood for all the cozy fall foods. For me, those always involve tons of root vegetables and winter squashes, and I enjoy them very, very thoroughly for the next month or two. That must be why I’m generally already sick of roasted root vegetables and almost can’t look at another squash right around the holidays. Meanwhile, there’s still January, February, and March (maybe even some of April?) to endure. I’m pretty sure I’m not alone in this :) Thankfully, there are mushrooms. They have all the elements needed for fall/­­winter cooking: they are earthy, versatile, satisfying, do well with wintery preparations, and pair well with cozy spices and herbs (and they are decidedly unlike root vegetables or squash). So today we are sharing a meal plan, consisting of 3 distinctly different, umami-bomb mains, centered around a batch of sautéed mushrooms: pasta alfredo, minestrone, and gravy with mash. And as usual, there’s a shopping list and step-by-step prep tips. Hope you guys enjoy this one! Menu - Mushroom Pasta Alfredo - Chickpea Mushroom Minestrone - Mushroom Gravy over Potato-Parsnip Mash *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce 2 large yellow onions 2 lbs mushrooms of choice (ex: crimini and shiitake) 1 large head of garlic 2 medium-large Russet or Yukon Gold potatoes 2 large parsnips 2 lemons 1 small bunch kale of choice 1 large bunch of parsley rosemary (2 sprigs) Bulk 1 cup chickpeas 1/­­2 cup cashews Staples/­­Other sea salt olive oil or other oil of choice miso balsamic vinegar kombu (optional) 10-12 oz penne pasta (gluten-free if needed) Basic Prep Complete these three steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Cook the Mushrooms Here, we are cooking our mushrooms with onions and garlic (don’t worry, 2 lbs of mushrooms cook down quite a bit) to use as a base for all three of our meals. Half of them will be left whole and the other half will be blended into the creamy Mushroom Alfredo sauce. Sautéed Mushrooms   Print Ingredients oil of choice 2 large yellow onions - chopped sea salt 2 lbs any mushrooms of choice (we used a mix of crimini and shiitake) - sliced 3 cloves of garlic - minced Instructions Heat a generous glug of oil in large sauté pan over medium heat. Add the onions and a pinch of salt, and cook for about 10 minutes, until translucent. Add the mushrooms and another pinch of salt. If your large pan is still not large enough to fit all the mushrooms, add them in batches, they will cook down significantly. Cook for another 10-15 minutes, until all the liquid released by the mushrooms evaporates. Store refrigerated in an air-tight container. 3.5.3226   2) Cook the Chickpeas and Vegetables for the Mash + Make Veggie Broth all in one go I love this step so much. Cooking beans (don’t forget to soak them overnight) is such a perfect opportunity to also make delicious, homemade veggie broth, and maybe even to boil a few vegetables for another dish in the process (which only further deepen the broth flavor). Here, we are cooking chickpeas for the Chickpea Mushroom Minestrone, boiling potatoes and parsnips for the Potato-Parsnip Mash and magically making a very flavorful broth in the meantime. The broth will be used in the Mushroom Alfredo Sauce and the Chickpea Mushroom Minestrone. Chickpeas, Potatoes, Parsnips & Broth   Print Ingredients 1 cup chickpeas - soaked overnight in purified water with a splash of apple cider vinegar 2 medium-large potatoes, Russet or Yukon Gold - peeled and cut into large chunks 2 large parsnips - peeled and cut into large chunks 2 cloves garlic - smashed 2 bay leaves 1 sprig of rosemary 1 small sheet of kombu seaweed (optional) any other vegetable scraps that you might have on hand (leek tops, onion skins, etc.) 14 cups purified water sea salt Instructions Drain and rinse the chickpeas. Place them in a soup pot, along with the potatoes, parsnips, garlic, bay leaves, rosemary, kombu and any other vegetable scraps, if using. Cover with 14 cups of water. Place the pot over high heat and bring to a boil. Lower the heat to a simmer and cook covered, for 30 minutes, or until the chickpeas, potatoes, and parsnips are all cooked. Generously salt the broth towards the end of cooking. Tasting is very important here - the broth should taste very flavorful and well-salted. Remove the potatoes and parsnips with a slotted spoon. Store them away in an air-tight container in the refrigerator, until you are ready to make the Potato-Parsnip Mash. Remove the bay leaves, rosemary, kombu, and any vegetable scraps, if using, and discard. Measure out 9-9½ cups of the broth and leave it in the pot with the chickpeas. This will be your base for the Chickpea Mushroom Minestrone. Store the rest of the broth in a separate airtight container, you will be using it for the Alfredo and gravy and mash. Keep the broth and chickpeas refrigerated right in the soup pot if possible, since youll be using it for minestrone later in the week. Notes Chickpea cooking times vary depending on their age, so you might have to cook them longer than 30 minutes. If you find yourself having to cook the chickpeas much longer, take out the potatoes and parsnips with a slotted spoon to avoid the vegetables getting mushy. 3.5.3226   3) Make the Mushroom Alfredo Sauce This is a play on a creamy pasta sauce, complete with the earthy and sweet flavors of sautéed mushrooms and onions. Other flavor superstars like balsamic, miso, and lemon juice take this vegan ‘Alfredo’ to the next level. We’ll be using this sauce in the Pasta, Minestrone, and the Mushroom Gravy. Mushroom Alfredo Sauce   Print Ingredients half of the sautéed mushrooms and onions (from above, about 2¾ cups) ½ cup cashews - soaked in purified water for 2-4 hours, or boiling water for 10 minutes 1 tablespoon miso 2 teaspoons balsamic vinegar 2 tablespoons olive oil juice from ½ lemon salt and pepper - to taste about ¾ cup chickpea broth (from above) - to achieve a saucy consistency Instructions Combine the mushrooms and onions, cashews, miso, balsamic, olive oil, lemon juice, salt, and pepper, in a high-speed blender and pulse until smooth. Stream in the chickpea broth with the blender still running, until you achieve a good sauce consistency. The sauce shouldnt be too thick or too runny, aim for the sweet spot in between. Taste for salt and pepper and adjust if needed. Store the sauce refrigerated in an air-tight container. 3.5.3226   Recipes This dreamy pasta dish comes together in a flash, thanks to all the weekend prep from above. It’s so cozy and full of deep, wintery flavors from the Mushroom Alfredo and meaty slices of sautéed mushrooms. Lemon juice and fresh parsley provide some necessary brightness, and a dusting of nutritional yeast gives that final, cheesy finish. Mushroom Pasta Alfredo   Print Serves: 3-4 Ingredients 10-12 oz penne pasta - gluten-free if needed ⅔ of the Mushroom Alfredo Sauce (from above, about 2 cups) ⅔ of the remaining cooked mushrooms and onions (from above) 1 tablespoon nutritional yeast, plus more for sprinkling juice from ½ lemon ½ large bunch of parsley - chopped Instructions Cook the pasta al dente, in a large pot of well-salted water, according to the instructions on the package. Reserve ¼ - ½ cup of pasta water before draining. Meanwhile, place a large sauté pan over medium heat. Add the Mushroom Alfredo Sauce, cooked mushrooms and onions, nutritional yeast, and reserved pasta water. Stir to mix and heat through. Once the pasta is done, add it to the pan with the sauce and gently stir to coat. Add the lemon juice and parsley and carefully stir to incorporate. Enjoy right away, reserving 2¼ cups of the mushroomy pasta for the minestrone (recipe below). Keep the reserved pasta refrigerated in an air-tight container. 3.5.3226     This Minestrone gives a second life to the Mushroom Pasta Alfredo from above. Minestrone is traditionally a soup made of whatever ingredients are around, and a perfect fridge-clean-out dish. We are honoring that here by adding some of our reserved mushroomy pasta to the flavorful chickpea broth and chickpeas that we cooked during prep. The sauce from the pasta gives even more depth to the broth, and the pasta makes the dish perfectly filling and satisfying. There’s also rosemary, kale, lemon juice, and black pepper. All simple ingredients that come together to make a layered and comforting soup, perfect for any winter meal. Chickpea Mushroom Minestrone   Print Serves: 4-6 Ingredients 1 cup cooked chickpeas (from above) 9-9½ cups vegetable broth (from above) 1 tablespoon chopped rosemary 1 bunch kale - stems removed, torn into bite-size pieces 2 tablespoons nutritional yeast, plus more for serving 2¼ cup reserved mushroom pasta (from above) freshly ground black pepper juice from 1 lemon parsley - for serving Instructions Combine the chickpeas and broth in a soup pot (if not already combined). Optionally, add ½ cup of the chickpeas, ½ cup of the broth, and the rosemary to an upright blender and blend until smooth. Pour the mixture back into the soup and mix it in for a creamier consistency. Bring the broth up to a boil and reduce the heat to a simmer. Add the kale to the simmering broth and cook, covered, for about 10 minutes, until soft. Also add the rosemary with the kale if you didnt blend it in earlier. Stir in the nutritional yeast, reserved mushroom pasta, and black pepper to taste, and bring the soup back up to a boil once again. Turn off the heat, stir in the lemon juice, and enjoy, garnished with parsley. 3.5.3226   Continuing on our journey of giving a new life to leftovers, we are turning the Mushroom Alfredo into a gravy and serving it over a potato and parsnip mash. The mash is quickly thrown together with the vegetables we boiled while making the chickpeas and broth during prep day. Easy and so satisfying! Mushroom Gravy over Potato-Parsnip Mash   Print Serves: 3-4 Ingredients for the potato-parsnip mash olive oil 1 large clove of garlic - minced 2 boiled medium-large potatoes, Russet or Yukon Gold (from above) 2 boiled large parsnips (from above) about ¼ - ½ cup warmed chickpea broth (from above) sea salt and black pepper - to taste for the mushroom gravy remaining Mushroom Alfredo Sauce (from above, ⅓ of the total) remaining cooked mushrooms and onions (from above, ⅓ of the total after sauce) about ¼ cup chickpea broth (from above) salt and black pepper - if needed, to taste parsley - for serving Instructions to make the potato-parsnip mash Warm a generous glug of olive oil on a medium pot over medium heat. Add the garlic and stir around for about 30 seconds, until fragrant. Mash the potatoes and parsnips in the same pot with a masher. Add the broth and more olive oil to taste, and continue mashing to a desired consistency, incorporating the garlic and oil from the bottom of the pot and warming the mash over medium heat. You can make the mash smooth or a bit chunky, however you prefer. Add salt and pepper to taste. Serve right away. to make the mushroom gravy In a small saucepan, combine the Mushroom Alfredo, cooked mushrooms and onions, and just enough of the chickpea broth to achieve a gravy consistency. Warm the gravy over medium heat. Taste for salt and pepper and adjust if needed. Serve the gravy right away, on top of the potato-parsnip mash, garnished with parsley. Notes Any leftover broth can be frozen for future use. 3.5.3226 You might also like... Celeriac Parsnip Mash with Crispy Sage No-Recipe Healing Soup Daikon Radish Pasta With Corn and Tomatoes in Creamy Coconut Sauce One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Meal Plan Mini: Mushrooms (Pasta Alfredo, Minestrone, Gravy) appeared first on Golubka Kitchen.

Creamy Spinach Penne with Watermelon

August 11 2018 Green Kitchen Stories 

Creamy Spinach Penne with Watermelon Hi friends, hope you’ve had a great summer. We took a little break from the blog as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. It has been record-breaking hot in Europe so pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling very right, very often.  Satisfying, simple and soothing. Our kids love this buckwheat penne and that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“. In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. Its very good, creamy and quick! We then stir in chickpeas and avocado and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It is a pretty awesome little dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking. There are plenty of ways to spin this. o If you cannot find buckwheat penne you can of course use regular or whole wheat penne. o Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour). o Fresh or roasted corn could be a great addition when they are in season. o You can swap basil and mint for cilantro and parsley for a more Middle Eastern take. o If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds. o For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon. Buckwheat Penne with Creamy Spinach Sauce & Watermelon Serves 4 Buckwheat pasta penne for 4 persons (approx 400 g /­­14 oz) Creamy Spinach Sauce 1 onion 2 garlic cloves 1 tbsp olive oil 125 g /­­ 3 packed cups fresh spinach 400 ml /­­ 1 1/­­2  cups almond milk a good handful each of fresh basil and mint 1-2 tsp maple syrup 1 small lemon, juice a large pinch sea salt & pepper To Serve 1 x 400 g /­­ 14 oz tin cooked chickpeas 1/­­2 watermelon 1 avocado 10 heirloom cherry tomatoes 15 toasted almonds 10 fresh mint 100 g feta cheese Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce. Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer. When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine. Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

Butternut Squash and Spinach Alfredo

November 13 2017 Meatless Monday 

If you think you’re looking at an ooey gooey cheese sauce, look again! That luscious coating is made from a nutrient-packed fall favorite, butternut squash, with sage and lemon to balance the squash’s sweetness. This recipe comes to us from registered dietitian Maria of Bean A Foodie. Serves 4. - 3 cups cubed butternut squash - 1 tsp. dried sage - 1/­­2 onion, diced - 3 cloves of garlic, minced - 1/­­4 cup extra virgin olive oil, divided in half - 1 tsp. each salt and pepper - 1/­­2 cup grated Parmesan cheese, plus extra for serving - 2 tbsp. fresh lemon juice - 1/­­2 cup vegetable stock - 1 lb. spinach, finely chopped - 8 oz. short cut pasta, like rigatoni or penne Preheat your oven to 425F. Boil water for pasta and cooking according to package directions. Save about 1 cup of the pasta water and set aside. Toss butternut squash with sage, 2 tbsp olive oil and salt and pepper. Roast squash for about 30-40 minutes or until fork tender and lightly golden brown. While squash roasts, heat the remaining 2 tbsp of olive oil in a medium saute pan over medium high heat. Add in diced onions and garlic. Saute for about 3-5 or until onions and garlic are just starting to get translucent. In a high powered blender or food processor, place the roasted squash and onion mixture in the bowl. Blend on high until the squash is smooth. Add in the parmesan cheese, lemon juice and blend on high for another minute. Taste and adjust for seasoning. At this point the sauce is probably somewhat thick. Slowly add in some of the vegetable stock, blending at the same time. Check frequently for consistency. You may or may not use all of the stock, depending on how thick or thin your sauce. If you want the sauce thinner (or if it thickens over time on the stove) thin out with the reserved pasta water. Pour the butternut sauce back into the medium saute pan. Heat over low and add in the chopped spinach, stirring to combine. Cook over medium low until the spinach wilts — about 10 minutes. Again, if the sauce thickens, use some of the reserved pasta water to keep it at the consistency you like. Toss in the hot cooked pasta with the butternut and spinach sauce. Toss to combine. Add more parmesan cheese if you’d like. Serve hot! The post Butternut Squash and Spinach Alfredo appeared first on Meatless Monday.

Penne Primavera with Avocado Cashew Cream

August 29 2017 Robin Robertson's Global Vegan Kitchen 

Penne Primavera with Avocado Cashew Cream I like to use penne pasta in this recipe, but any bite-sized pasta will work well. This Penne Primavera with Avocado Cashew Cream is best if eaten immediately after prepared since the sauce may begin to turn brown if made in advance. Use gluten-free pasta to make this gluten-free. Penne Primavera with Avocado Cashew Cream - 12 to 16 ounces penne pasta - 1 1/­­2 cups small broccoli florets - 1 small carrot, thinly sliced - 1 small zucchini or yellow squash, cut into 1/­­4-inch dice - 1/­­2 cup raw cashews, soaked overnight and drained - 1 to 2 garlic cloves, crushed - 1 cup hot vegetable broth or water, or more if needed - 1 to 2 ripe Hass avocados, halved and pitted - 2 scallions, chopped - 2 tablespoons lemon juice - 1/­­2 teaspoon salt - ground black pepper - Plain unsweetened almond milk, if needed - 1 cup grape tomatoes, halved lengthwise - 1/­­3 cup chopped fresh basil leaves or parsley - Whole fresh basil leaves, for garnish - Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes. About 5 minutes before the pasta is cooked, add the broccoli and carrots. About 2 minutes before the pasta is cooked, add the zucchini. Drain the cooked pasta and vegetables well and return to the pot. - While the pasta is cooking, combine the drained cashews, garlic, and broth in a high-speed blender or food processor. Process until smooth and well blended. Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste. Process until smooth and creamy. For a thinner sauce, add some almond milk, if needed. For a thicker sauce, add additional avocado. Taste and adjust the seasonings, if needed. - Add the sauce to the pot containing the drained cooked pasta and vegetables. Add the tomatoes and chopped basil and toss gently to combine. Serve immediately, garnished with the whole basil leaves. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Penne Primavera with Avocado Cashew Cream appeared first on Robin Robertson.

Meatless Monday Celebrates 2017 C-CAP Scholarship Winners

April 10 2017 Meatless Monday 

Meatless Monday Celebrates 2017 C-CAP Scholarship Winners   The Careers through Culinary Arts Program (C-CAP) provides a full menu of support for disadvantaged youth. This worthy non-profit organization is dedicated to transforming lives through the culinary arts and preparing young people for college and careers in the restaurant and hospitality industry. Meatless Monday is proud to support C-CAP by sponsoring an annual recipe contest that awards student scholarships. This years theme Oodles of Noodles drew submissions from around the country and weve included the winning recipes below! Were excited to team up with C-CAP for our annual recipe contest, said Sid Lerner, founder of the Meatless Monday movement, This year, we challenged C-CAP students to convert traditional noodle recipes into meatless versions. And the winning recipes are stellar. Before we announce this years winners, wed like to say thanks to a great panel of judges for donating their time and talents: New York-based Chef Maria Loi, the global ambassador of Greek gastronomy; Chef Mathew Kenney, renowned as pioneer in raw, plant-based cuisine; Chef Jet Tila, Royal Thai culinary ambassador; and Diana Rice, RD, and consulting recipe editor for Meatless Monday. The Meatless Monday C-CAP Oodles of Noodles recipe winners are:  Grand Prize $5,000 Scholarship Andrian Gonzalez, 12th Grade Los Angeles Center for Enriched Studies, CA Three Sisters Stuffed Squash dish:   Regional $2,000 Scholarships Austin Neanover, 12th Grade Glendale High School, AZ Spicy Spaghetti with Roasted Vegetables Azary Madrigal, 12th Grade Curie Metropolitan High School, Chicago, IL Avocado Pasta Devyn Shannon, 12th Grade Charles Herbert Flowers High School, Washington, DC Spicy Coconut Penne Cashé Clark, 12th Grade Virginia Beach Technical and Career Center, Hampton Roads, VA Rainbow Pad Thai Brayden Boscio, 12th Grade Harry S. Truman High School, New York, NY Goat Cheese Gnocchi with Tomato Mushroom Ragu and Wilted Spinach Lauren Moore, 11th Grade A.Phillip Randolph Career Academy, Philadelphia, PA Curry Primavera   Each year, C-CAP holds a benefit event that brings together New Yorks best chefs to serve a grand tasting of their signature dishes. Like a little taste of this years gala? Then watch our 2017 C-CAP highlights video. The post Meatless Monday Celebrates 2017 C-CAP Scholarship Winners appeared first on Meatless Monday.

Spicy Coconut Penne

March 23 2017 Meatless Monday 

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was Oodles of Noodles and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Washington, D.C. regional winner and comes from Devyn Shannon of Charles Herbert Flowers High School. Serves 8 - 16 ounces of cooked penne noodles - 1 tablespoon oil - 2 garlic cloves, minced - 1 tablespoon ginger, minced - 1 carrot, thinly sliced - 1 16 ounce can unsweetened coconut milk - 3 tablespoons tomato paste - 1 teaspoon chili powder - 1 teaspoon kosher salt - 1 1/­­ 2 tablespoon spicy ground chili paste - 3 scallions, thinly sliced (2 for dish) - 3 basil leaves, whole -  1/­­4 cup shredded coconut - 1 teaspoon cayenne pepper In a large saucepan add oil, saute carrot, garlic, scallions and ginger on med-high for 2-3 minutes. Add coconut milk, tomato paste, chili powder, salt, and chili paste and stir together. Once combined add in your coconut and basil leaves. Bring to a boil, then reduce heat and simmer for 3-5 minutes. Remove basil leaves. Add noodles to sauce and toss. Top with leftover scallion and serve. The post Spicy Coconut Penne appeared first on Meatless Monday.

Meatless Monday Sizes Up Superfoods

March 20 2017 Meatless Monday 

Meatless Monday Sizes Up SuperfoodsMarch is National Nutrition Month. So each week this month, were highlighting how certain foods can help improve your health. This is the third article in the series. Please share with friends and family who may be interested. For many adults, being time-pressed has become the norm. Theyre driven to pack more into any given moment. With this mind, perhaps its no surprise that theres a recent surge of interest in superfoods - plant foods that pack in more nutrition than other food items. Sure, this food trend is hot right now, but does the reality actually live up to the hype? Turns out the answer is yes, as long as youre consuming the right foods for the right reasons. According to Diana K. Rice, a registered dietitian who works with Meatless Monday, Many plant-based foods pack in more fiber, minerals and fiber than other dietary choices, said Rice. So if youre looking to improve the quality of your diet, its a great idea to rely on these foods over choices like processed carbohydrates and animal products. But dont expect superfoods to deliver a miracle cure for your medical problems, cautions Rice. She explains, No single food is going to help you lose weight, give you clearer skin or achieve whatever other health goal youre after. The main reason to eat superfoods is that they are nutritious and convenient. One easy way to pack more superfoods into yoir diet is to adopt the practice of Meatless Monday. When you choose not to eat meat one day a week, theres a lot of room left in your diet to fill with nutrient-packed superfoods, Rice said. And when you try tasty new dishes containing plant-based superfoods on a Monday, youll be more likely to incorporate them into your diet over the rest of the week, too. To kick off your new Meatless Monday habit, Rice recommends these plant-based superfoods: Peanuts: Not only is this plant-based source of protein highly affordable, its adored by the masses for its appealing flavor. In addition to seven grams of protein per one ounce serving, peanuts are a terrific source of folate and resveratrol - yes, the red wine nutrient! Found in whole peanuts (as well as grape skins), resveratrol is an antioxidant thats linked to reduced rates of cardiovascular disease and cancer. Think outside the peanut butter sandwich with Peanut Noodles or Peanut Butter Chili.   Avocados: This fruit is a super substitute for animal products on Meatless Monday because its healthy fat content satisfies the same craving you might have for a juicy steak. But since the fats found in avocados are mostly heart-healthy monounsaturated fats, theyre doing your body a favor along with your tastebuds. Grill them and top with salsa for a new twist or try them with pasta in this Pea and Avocado Penne.   Kale: Sure, kale isnt as trendy as it once was. Nowadays, foods like collard greens and Brussels sprouts are stealing the spotlight. However, kale rose to popularity for good reason - it scores a perfect 1000 on the Aggregate Nutrient Density Index, meaning that it packs in more nutrition per calorie than most other foods. In particular, its a great source of vitamins A, K, C and fiber. Give it a spin in this Forbidden Rice Salad or try a new variation on your lasagna with this kale-packed version.   Mushrooms: Not many foods pack in a hefty dose of vitamin D, the sunshine vitamin. But one portabella mushroom can pack in 400 IU (international units) of vitamin D, which is more than half of the recommended daily intake level. Theyre an especially good choice for people who are averse to sun or live in northern climates, plus they offer the crave-able umami flavor found in meat. Try them in Mushroom Tikka Masala or Mushroom Hemp Tartlets.   Tomatoes: No, not the pale pink slice thats suspiciously topping your sandwich. Were talking deep, dark red tomatoes - especially canned tomatoes - that are an excellent source of lycopene, an antioxidant thats linked to heart health and reduced cancer risk. Pump up your lycopene intake with dishes like Shakshouka with Rainbow Chard and Tomato Parmesan Slow Cooker Soup. The post Meatless Monday Sizes Up Superfoods appeared first on Meatless Monday.

Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream Sunday

August 7 2016 Golubka Kitchen 

Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream Sunday We have a classic ice cream flavor in milkshake form for you today – mint and chocolate. It’s creamy, with little hard specs of cacao nibs, and invigorating with the addition of fresh mint – just a great summer treat in every way. Now let’s talk about what’s on top of these milkshakes. Have you heard of aquafaba yet? It’s cooking water from beans or the water, in which canned beans come. Basically, a by-product that is usually discarded, which was found to have properties similar to egg whites, once whipped. I’ve been taking my time warming up to it, but now I can say that I’m officially on board with this whole idea. I’ve already successfully made eggless, porous pancakes, mousse and this whipped cream with the stuff, and it really does work, almost magically. It’s basically free, if you are already cooking beans for a meal or have cans of beans on hand, which is always a bonus. The most favored beans used for aquafaba are chickpeas or white beans, since they don’t color their water. Any other beans can technically be used for aquafaba, but black beans will produce purplish whip, and whip from red beans will be pinkish. Pretty awesome, huh? Read on for some weekend links and have a nice Sunday :) Michael Pollan and Psychedelics – one of my favorite modern-day writers on the new, fascinating research in the field of psychedelics To Fall in Love with Anyone, Do This – read aloud on the Modern Love Podcast Kerry Diamond & Claudia Wu – interview with the creators of Cherry Bombe magazine Mental Models for Decision Making – What is important is seldom urgent and what is urgent is seldom important.-Dwight Eisenhower Ester Perel on the Pardon My French Podcast – great interview with the psychotherapist on modern relationships, insecurities, gender roles Ditte Isager on Apiece Apart Woman – one of my favorite food photographers at home Slave Labor, Mast Brothers, Cheap Chocolate – “Our whole system is built around getting things for cheap, without understanding where that product came from, and who made it.” Blog Love – intrigued by this vegan sunflower ‘tuna’ idea from Faring Well and GKS, Coconut Twix Bars, Preserved Lemon Pappardelle + Emma’s Dreamy Garden Mint and Chocolate Milkshake with Aquafaba Whipped Cream   Print Serves: 2 Ingredients for the milkshake ½ cup cashews - soaked for 2-4 hours 1 large or 2 small frozen bananas 1½ cups almond milk/­­other plant milk large handful fresh mint leaves, plus more for garnish large handful cacao nibs few scoops favorite mint chocolate or vanilla ice cream (optional) aquafaba whipped cream - recipe below shaved dark chocolate - for garnish (optional) for the aquafaba whipped cream ¼ cup aquafaba (liquid from cooking beans, preferably chickpeas/­­white beans, or from canned beans) ½ teaspoon lemon juice 3 tablespoons powdered raw sugar (raw sugar powdered in a coffee grinder) Instructions to make the milkshake Drain and rinse cashews and combine them with banana, almond milk, mint and cacao nibs in an upright blender. Blend until smooth. Add ice-cream, if using, and pulse to combine. Garnish with whipped aquafaba cream, shaved chocolate and mint leaves. to make the aquafaba whipped cream Beat aquafaba with an electric hand mixer for 1 minute. Without stopping, add lemon juice and powdered sugar, ½ tablespoon at a time. Continue to beat for about 5-6 minutes or until stiff peaks form. Use immediately. The cream will deflate after some time, but can be re-whipped to become fluffy again. 3.5.3208 You might also like... Late Summer Oat Milk Smoothie and a Glass Straw Giveaway Double Chocolate Layer Cake and a Giveaway Taco Collard Green Rolls Quinoa Collard Wraps from the Sprouted Kitchen Cookbook .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream Sunday appeared first on Golubka Kitchen.

Spring Pea Pesto Penne

May 16 2016 Meatless Monday 

This veggie-packed pasta dish is protein-packed too with the help of fresh or frozen peas and chickpea-powered pasta. An irresistible pesto made with traditional basil, pine nuts and grated cheese rounds out the meal. This recipe comes to us from Banza. Serves 4 - 1 box penne pasta (such as Banza Penne) - 1/­­2 cup Extra Virgin olive oil - 3 bunches of basil leaves (about 6 cups loosely packed), washed and pat dry - 1/­­2 cup cooked peas, fresh or frozen (then thawed) - 1/­­2 cup pine nuts - 1/­­2 cup grated Parmesan Reggiano - 2 garlic cloves, minced or crushed - 1/­­2 tsp sea salt As per pasta packaging instructions, bring a large pot of water to boil over high heat. Add Banza penne in and reduce heat a bit until it reaches a low boil. Cook for 4-6 minutes, then drain and rinse shells immediately with lukewarm water. Drain completely and pour pasta back into large pot. Meanwhile, place the pine nuts, parmesan, garlic, and salt in the food processor and gently pulse a few times. Add in half the basil leaves, and blend until combined. Add in the remaining half of the basil leaves then the peas, and blend continuously, pausing to scrape down the sides of the bowl as needed. Keep blending until well-combined. With the processor running, gently pour in EVOO through the hole in the bowl’s cover (if your processor doesn’t have one, just open and pour in EVOO in small parts, blend, and repeat). Keep blending until pesto is uniform. Pour pea pesto sauce over the pasta in the pot, and stir to thoroughly coat penne. Plate, and serve! The post Spring Pea Pesto Penne appeared first on Meatless Monday.

Sara Moulton on Home Cooking, Family Meals and Getting Your Vegetables

May 2 2016 Meatless Monday 

Sara Moulton on Home Cooking, Family Meals and Getting Your VegetablesInterview by Diana K. Rice Registered Dietitian, The Monday Campaigns Author, TV star and all-around weeknight meal whiz Sara Moulton‘s newest book is Home Cooking 101 (Oxmoor House). Since many of the themes and recipes in the book tie in with the Meatless Monday and Kids Cook Monday campaigns, she and I recently chatted about family dinners and meatless eating. Your new book looks extremely useful to the home cook! I love how it presents like a textbook, albeit a textbook with fabulous food photos and enticing recipes. Can you tell me more about your goals with this book? It’s supposed to be a teaching manual for home cooks. Read the first chapter, that’s the the most important thing, and then cook your way through it. And as you cook, there’s lots of little information along the way. The first chapter sets the tone – it’s not like, “here’s how you use a knife, here’s how you make a stock” – it’s more like, “here are the 10 things you need to know” and then as you cook your way through, you can learn a lot. You say in your introduction that despite your busy schedule over the years, you were still mom at the end of the day and you needed to get a meal on the table instead of relying on fast food. For you, why is this so important? Both my husband and I grew up in families that had regular family dinners and we both see it as really important. The thing about family dinners, besides eating better, is that it’s about coming together at the end of the day to reconnect. Especially these days with both parents working, you’re all in different directions and I think it’s really key to come together, check in with each other and give everybody a turn to talk. Half of it is the talking and reconnecting. Also in your introduction you write, “cooking and dining together with your loved ones is a recipe for good life.” This is, in a nutshell, what the Kids Cook Monday campaign is all about! Why is cooking together important to you? That is such a good one. The thing is, when the kids are little there’s not a ton they can do in the kitchen, but it’s not a bad idea to have them hang out while you cook. I started cooking via baking with my grandmother and that was really fun. We made bread, pies and cookies. There’s something about it that’s just is very comforting and very wonderful. Home Cooking 101 has a chapter on “quicker” meals. What are some of those recipes that families could make together on a weeknight? The Quick Tomato, Goat Cheese and Fresh Herb Penne is a good one for the summer and it’s very quick, you just boil the pasta, dump it on the salted tomatoes and fresh herbs and goat cheese with some of the pasta cooking liquid and toss it up. And the Greek Diner Souffléed Omelet is really fun because it’s a magic trick. You can put any filling in there and the kids can help you beat the egg whites. You’ve been a supporter of our Meatless Monday campaign since the early days when Sid Lerner founded the movement. You dedicated an episode of your show Sara’s Weeknight Meals to Meatless Monday this season and you’ve also got a chapter on vegetarian and vegan meals in the new book. Why do you think that it’s important for home cooks to have some meatless dishes in their repertoires? You know, my prior two books also had chapters on vegetarian meals! I think ultimately it’s better for us. It eliminates some of that saturated fat but also it’s so much better for the environment. We all eat way too much animal protein in this country. Europeans and Asians and everyone else doesn’t put meat in the center of the plate. So that’s why I think it’s really important to get more vegetables into your diet. Don’t just pile them up around the meat but lose the meat all together and focus on the vegetables! You worked with a number of guest chefs in the book, including Dirt Candy‘s chef/­­owner Amanda Cohen, who was also the guest on the Meatless Monday episode of your show. What can you tell me about working with her? It’s so exciting to eat at Dirt Candy. I went there with my husband and another couple, a carnivorous husband and vegetarian wife. We had a great meal and the guys did not make any jokes afterwards about, “let’s go out for dinner.” Her recipe in my book is lovely (Broccoli Carpaccio with Broccoli Stalk Salad). She’s leading an exciting new charge of things to do with vegetables and they’re not all that unusual – you don’t need to go buy tons of almonds and make almond milk for her dishes. I can’t wait to try it! Thanks so much for chatting, I know you’ve inspired readers to whip up some meatless meals with their families this Monday. Go Meatless Monday with Sara’s recipe for Vegetable Fritters with Green Chile-Coconut Chutney or make it a Kids Cook Monday with her Greek Diner Souffléed Omelet! The post Sara Moulton on Home Cooking, Family Meals and Getting Your Vegetables appeared first on Meatless Monday.

The Ten Most Popular Meatless Monday Recipes of 2018

December 31 2018 Meatless Monday 

The Ten Most Popular Meatless Monday Recipes of 2018Happy New Year from Meatless Monday! Thanks to you, Meatless Monday is celebrated every Monday all over the world. And, if 2018 is any indication, the message of Meatless Monday will continue to spread far and wide in 2019. We predict plant-based recipes will continue to rise in popularity and more noteworthy cookbooks with why-didnt-I-think-of-that recipes will appear in your kitchen. Folks around the globe agree, cutting out meat one day a week is a decision thats good for your health and the health of the planet. It can benefit your heart, kidneys, and so much more . And swapping out meat for fruits and veggies each week can help fight climate change . Plus, get on board because eating a plant-based diet is also super trendy and here to stay. Drum Roll Please! Were proud to present the top ten most-viewed Meatless Monday recipes from 2018!   #1: Jamaican Jerk Tofu This recipe is number one for the second year in a row! Read more below about this signature dish from Meatless Monday Jamaica and Jacqui Juicy Chef Sinclair. #2: Zucchini Tomato Curry A sweet and spicy second place. #3: Thai Fresh Spring Rolls with Peanut Dipping Sauce A fun wrap with a group of friends is new to the Top Ten list! #4: Banana Date Smoothie Sweet! This delicious smoothie is coming back for a second year. #5: Black Bean Meatless Balls and Zucchini Noodles Zoodles are so popular! They’re back for another year. #6: Kale, Potato and Carrot Curry Fragrant and easy, this curry is new to the list. #7: Lemon Mint Quinoa Salad A refreshing and simple salad squeaks in at number seven! #8: Casamiento (Black Beans and Rice) A delicious classic recipe from the Meatless Monday community in Honduras. #9: Cherry Tomato Pesto Penne Back for another year, a quick and easy dish for everyone to enjoy. #10: Breakfast Lentils This recipe proves lentils are delicious any time of day.   For the second year in a row, the number one spot on our Top Ten list has been occupied by Jamaican Jerk Tofu. This is a savory mix of herbs and spices that can convert anyone to tofu. We reached out to Jacqui Juicy Chef Sinclair, who leads the Meatless Monday efforts in Jamaica , to share her thoughts on jerk and why its so popular. Jacqui explains, Jerk is both a style of grilling and special type of marinade. With the rise in popularity of vegetarianism for health and climate change, the jerk technique has transcended beyond meat. And for those of you trying this recipe at home, Jacqui shares some suggestions, Plant-based foods such as tofu, eggplant, zucchini, mushrooms, cauliflower, and other hardy vegetables that lend themselves to grilling are great choices for jerk. These vegetables can easily soak up the addictive and distinct taste of Jamaica. Were excited to hear your thoughts on the 2018 Top Ten list! Share your reactions with us on Facebook, Twitter, Pinterest, or Instagram! Meatless Monday is celebrated around the world. Join us and find out what its all about when you make the decision to cut out the meat on Mondays. The post The Ten Most Popular Meatless Monday Recipes of 2018 appeared first on Meatless Monday.

Penne with Cheesy Sauce

October 6 2018 Oh My Veggies 

Provolone is a cheese originally from southern Italy, though it is now also produced in the northern regions of Italy. Made from cow’s milk, this semi-hard cheese comes in various shapes and sizes thanks to the plasticity of its dough. Provolone brings a gourmet touch to many dishes. This Penne with cheese sauce is creamy, tasty, very easy, fast, helps you empty your fridge, and its nutritious too! Ingredients 2 tbsp. butter 1 chopped onion 2 tbsp. flour 2 cups milk 1 1/­­2 cups Provolone cheese, grated 3 tbsp. tomato paste 1 tsp. fresh basil, chopped 2 cups of penne pasta Preparation Melt the butter in a medium saucepan, then fry the onion until tender. Stir in the flour. Gradually add the milk. Cook and stir over medium heat until mixture is bubbling and thickening. Remove from heat. Add the cheese and stir until melted. Add tomato paste and basil. Warm up if necessary, but avoid boiling. Mix the sauce with the cooked pasta. Garnish with basil and more grated provolone if desired.

Resolving to Go Meatless Monday? Here Are Our Most Popular Recipes from 2017 to Start You Off!

December 19 2017 Meatless Monday 

Resolving to Go Meatless Monday? Here Are Our Most Popular Recipes from 2017 to Start You Off!The end of the year always marks a great opportunity to think about a fresh start, try something new, and make resolutions to change your lifestyle and eating habits. Why not do something that improves your health and also helps the environment? Meatless Monday is an easy way to make a small change to your daily life that also affects the health of the planet as well as the livelihoods of local industries and farmers. This past year has seen many people jump on the Meatless Monday bandwagon, from social media followers to celebrities, to restaurants, schools, and cities. Weve made it easy for you to join the movement by giving you a head start on the New Year. Here are the 10 most viewed Meatless Monday recipes of 2017. Try some today, and let us know what you think.   #1: Jamaican Jerk Tofu #2: Black Bean Meatless Balls and Zucchini Noodles #3: Cherry Tomato Pesto Penne #4: Banana Date Smoothie #5: Zucchini Tomato Curry #6: Easy Veggie Lo Mein #7: Bell Pepper Egg Rings #8: Lentil Burgers #9: Sweet Potato Mac and Cheese Bake #10: Spinach Lasagna The post Resolving to Go Meatless Monday? Here Are Our Most Popular Recipes from 2017 to Start You Off! appeared first on Meatless Monday.

Vegan Meal Plan | Coconut Curry Soup, Falafel Burgers & Autumn Nourish Bowls

October 6 2017 Oh My Veggies 

This weeks vegan meal plan includes: coconut curry soup with sweet potato noodles, chickpeas in spicy smoked tomato sauce with penne; one-pot curried quinoa with butternut squash and chickpeas; turmeric falafel burgers; and autumn nourish bowls.

Vegan Garlic Pasta with Roasted Cajun Cauliflower

June 14 2017 Vegan Richa 

Vegan Garlic Pasta with Roasted Cajun CauliflowerVegan Garlic Pasta with Roasted Cajun Cauliflower. Cauliflower is tossed in homemade Cajun spice blend and baked, then served over easy creamy Garlic sauce Penne Pasta. Vegan Garlic Pasta Recipe. Can be Nut-free gluten-free. This Easy Pasta comes together quickly and makes an amazing meal. Toss the Cauliflower in Cajun spice blend and put it in the oven to bake. Boil the pasta, simmer the sauce to thicken and fold in the pasta. Put it all together, garnish with parsley or basil. Perfect! This dish came about when I remembered some friends had recommended a dish with Cajun chikin over Creamy pasta (way back when). It was a popular dish at a neighboring restaurant. For a vegan version of that dish, I made this creamy garlicky pasta sauce with roasted and minced garlic, which makes a great pasta by itself or can be used as a garlic mac and cheese sauce. The Cajun spice blend is magic. Rub it all over the cauliflower, bake and try not to eat the entire helping. The baked Cajun Cauliflower is amazing! Make just that and serve it with a cooling dip as a starter or appetizer. The garlic sauce is easy and cheesy. Add elbows to it and make into a mac bake, covered with breadcrumbs mixed with smoked paprika or some of the cajun blend. So much Flavor!Continue reading: Vegan Garlic Pasta with Roasted Cajun CauliflowerThe post Vegan Garlic Pasta with Roasted Cajun Cauliflower appeared first on Vegan Richa.

Creamy Vegan Pesto Pasta

March 24 2017 Oh My Veggies 

Penne pasta is dressed in a creamy, dairy-free pesto sauce and served with veggies to make this cozy vegan dinner.

Pea and Avocado Penne

March 20 2017 Meatless Monday 

Sweet peas are mashed with avocado and toasted pine nuts for an untraditional, yet luxuriously creamy, pesto sauce. String beans, lima beans and penne round out this green-hued pasta to celebrate Spring. This recipe comes to us from Trudy of veggie.num.num. Serves 6 For the pea and avocado pesto: - 1 1/­­2 ounces pine nuts, toasted - 2 cups baby peas, shelled - 1 avocado - 2 garlic cloves, diced - Lemon juice, to taste - 2 cups baby spinach, roughly chopped To complete the Pea and Avocado Penne: - 2 tablespoons olive oil - 10.5 ounces penne pasta, cooked according to package instructions - 9 ounces green beans, trimmed - 1 1/­­2 cups canned lima beans, drained and rinsed - or - 1 1/­­2 cups fresh lima beans, cooked To make the pea and avocado pesto: Toast the pine nuts in a dry pan over medium-high heat for 2-4 minutes, or until the pine nuts become fragrant. Set aside to cool. Place about 3 cups of water in a medium saucepan over medium-high heat. Bring to a boil and cook the peas for 1-3 minutes, or until just tender. Strain, rinse and set aside. When the pine nuts have cooled, reserve a few for garnish. Chop the rest roughly. Place the avocado, pees, garlic, chopped pine nuts together in a large bowl. Drizzle with a few squeezes of lemon juice and mash with a fork until the pesto comes together, but still maintains some variety of texture. Stir in the chopped baby spinach and set aside. To complete the Pea Avocado Penne: Place fill a double boiler or steamer with water over medium-high heat. Add the green beans and steam for 3-4 minutes, or until just tender. Set aside. Heat the olive oil in a large pan over medium heat. Add the steamed green beans and lima beans, toss to combine and cook for 1-2 minutes. Add the cooked penne and mix until combined. Reduce heart to low and add the pea and avocado pesto. Toss until the pesto is evenly distributed on throughout the penne, green beans and lima beans. Divide the pasta into 6 portions and enjoy topped with the reserved pine nuts and a few extra baby spinach leaves. The post Pea and Avocado Penne appeared first on Meatless Monday.

Syrian Yogurt Soup + More Than Food

October 17 2016 Green Kitchen Stories 

Syrian Yogurt Soup + More Than Food The recipe for this soup is at the end of this post, but we hope that you will take the time to read this text as well. It is slightly longer but way more important than our usual posts. Let’s start from the beginning. The United Nations World Food Programme (WFP) and the European Commission asked if we would be interested in meeting Syrian refugees living in and outside of camps in Turkey to bring home some of their stories, learn how modern food aid is working and explore the different aspects of food. It was doubtless the most meaningful request we have ever received and something we really wanted to do. Timing wise it wasn’t perfect. I had to leave Luise alone with the kids while she was 36 weeks pregnant, but she gave her blessing. So a few weeks ago, I went on this mission. I flew to Istanbul, Turkey on an early flight and then on to a domestic flight to Hatay, a few miles from the Syrian border. During my days there, I visited a refugee camp to see how it works and talk to some of the people living there. I got to know the WFP staff and was amazed by their compassion. I was also invited home to a few Syrian families living outside of camps. Their situation is often a lot more difficult than inside the camps, as they have more costs and less support but the families were incredibly friendly and inviting. We talked, drank tea, cooked together and shared food. If you follow me on instagram, you might already have read the stories of some of the people I met. I have included the story from one of the families in this post, and I have also recreated one of the dishes that I learnt to cook together with them. It is very easy to look away from the horrible situation that is going on in Syria. But I hope that by reading these stories that do have bright moments in the midst of all the darkness, you will get a better understanding and openness towards the millions of Syrian people that have been forced from their homes and don’t wish anything more than being able to return to them one day. It was a very emotional trip and it affected me a lot deeper than I was prepared for. I am still trying to figure out what to comes next. Obviously, we want to continue working with recipe development and food photography as it is something we love doing. But it’s my hope and intention that we also will continue working more actively with human aid and support this cause any way we can in the future. Enough about this. Here is Suad. (1/­­5) I had everything before the war. My husband and I were the owners of a supermarket in Aleppo. We lived in a large and beautiful two-story house in a rural area. All my furniture was new - nothing was second hand - and we had many rooms. There was a big courtyard outside our house where the children played and rode their bicycles. ***** This is the story of Suad. She is Syrian and fled from her home together with her family when the conflict came to her town, 4 years ago. Suad is nine months pregnant and lives with her husband, their two sons Ahmed (10 years) and Muhammed (6 years) and their daughter Nurulhuda (12 years) in a small one-bedroom apartment in a rundown building in the old town of Antakya in Turkey, close to the Syrian border. Her parents and sisters live in an apartment one floor up. Her husband now works as a tailor so they can pay the rent. Even though they have lost everything, Suad is not broken. Her strength and pride really got to me. They cant afford decorating their home but have instead made paper and textile decorations and drawings that are covering the walls inside, making it less a lodging and more of a home. I had the honour to be welcomed into her home and I spent a day together with her and her family, listening to their story, drinking many cups of tea, going to the supermarket and preparing a dinner together. (2/­­5) Back in Aleppo, we renovated our kitchen entirely when we got married. It looked very nice. It was a big, bright kitchen with a large marble countertop. The kitchen was the colour of cappuccino and some of the cabinets had glass doors. I used to place some of my finest colourful vases and glasses there, so you could see them through the glass. ***** I was invited into Suads kitchen to assist her in dinner preparations. There were no marble countertops. And no glass doors. But she still placed her best looking glasses and plates on the shelf above the sink, hiding the rest behind a curtain her husband had sewn. Due to the small space, we did all chopping and preparations while sitting on the living room rug. The family laughed at my difficulties sitting with my legs crossed on the floor doing the chopping and they kept telling me that the tomatoes needed to be more finely chopped for the tabbouleh. Her mother also pointed out that I had very thorough knife skills (meaning slow). (3/­­5) My mother-in-law taught me most of these recipes in Aleppo, as she was living in our house. And cooking this reminds me of our life there. Now, my mother lives in the same house as us, so I am actually passing these recipes on to her and my daughter as well. Food means sharing to me - with my neighbours, friends and family. Before the conflict, we were a couple of families that took turns inviting each other over. We baked sweets, cooked food, ate and sang together. Now, the most important thing is to make sure my children arent hungry, but we still share food with our neighbours, even if it just is a small plate or the smell of our cooking. When we first arrived, we didnt have any money to buy ingredients and therefore we had to eat whatever food was provided for us. But after we were approved for the e-food card we were able to buy our own ingredients, so now I can cook food that reminds me of home. ***** We prepared a Syrian version of Tabbouleh with cucumber, tomatoes, lemon, lettuce, fresh parsley, fresh and dried mint, pomegranate syrup, tomato paste and a finely textured bulgur. We also did a delicious yogurt, rice and mint soup called Lebeniyye, a fried eggplant dish with tomato sauce called Mutabbaqa and a vegetarian version of Kepse, which is a flavorful long-grain rice dish topped with toasted almonds and walnuts instead of meat. (4/­­5) Me being a man, a stranger in their house and also a foreigner, I was aware that my visit would be an awkward situation and a difficult environment for everyone to be relaxed in. And the first hours of conversation were quite honestly very polite and trembling. But something happened when we started cooking. Once we gathered around the ingredients and Suad started explaining the dishes we were making, she suddenly began smiling. In the complete sadness of their situation, food definitely brings out a spark of joy. It connected us. In-between exchanging chopping boards and mincing vegetables, they suddenly started asking me questions about how we eat in my country, how my kitchen looks and how we take care of the elderly in our families in Europe (her father gave me a disapproving mutter, when hearing my response). We started sharing photos of our children and all of a sudden, we werent strangers anymore. We finished preparing the last recipe just as it got dark outside. Nurulhuda placed all the food on a large tray on the rug in the living room. Suad invited her children, parents, all her sisters and even the driver of our car to join. And with one spoon each, we all shared from the same plates. It is a very intimate way of eating, sitting on the floor, dipping our spoons into the same bowls of soup. They also ended the meal with a traditional Arabic saying: Now that we have shared bread and salt, we are like relatives. (5/­­5) My story is the story of every Syrian ***** The Syria conflict is the worlds largest humanitarian crisis since World War II. There are currently over 2,7 million Syrian refugees living in Turkey. Only about 10% are living in refugee camps and have guaranteed access to food, shelter and basic needs. The rest are living off-camps - in small apartments, basements, garages and even caves. If you found this story interesting, please also read Emira’s story. And the story of Semira, who works as a Field Monitor Assistant for WFP. I have also written about the E-cards that WFP have developed with help from the European Commission to support refugees and give them the ability to shop and choose food themselves. The trip was part of a initiative that WFP call More Than Food. Pauline and Rens will also be going on similar trips. Here is a short video that explains the project and the E-card a bit more. Thank you for following along! Lebaniyye - Syrian Yogurt Soup Serves 4  I was particularly intrigued by Suad’s Yogurt Soup as I had never tried anything similar before. I have now been cooking it a few times since I returned. Warm yogurt might sound awkward but I found its tanginess really tasty when combined with the mint and rice. Suad served it more as a starter (traditionally I believe it is served with meatballs) but I have taken the liberty to add a bit more topping to make it even more nourishing and flavourful. Suad also cooked the rice and yogurt together from the start but I found that if you dont stay focused and stir continuously, there is a risk that the yogurt will curdle. So I instead cook the rice until its almost done before slowly stirring in the yogurt mixture. Make sure to check the cooking time for the rice. Our rice cooks in 30-35 minutes, but some are pre-steamed which would half the cooking time for the soup. Yogurt Soup 1 cup /­­ 200 g wholegrain rice or brown rice 5 cups /­­ 1,25 liter vegetable stock (or water) 1 garlic clove, grated or finely chopped 4 cups /­­ 1 liter full fat yogurt (we use Turkish yogurt) 1 egg 1 tbsp cornstarch 1 tbsp dried mint 1 tsp salt black pepper   Garlic & Chili Oil 1/­­4 cup olive oil 2 garlic cloves 2 tsp chili flakes    To serve 2 cups /­­  500 ml cooked puy lentils (or chickpeas) 1 large handful fresh spinach 1 large handful fresh mint 1 large handful fresh parsley Rinse the rice and add it to a large, thick-bottomed sauce pan along with vegetable stock and garlic. Bring to a boil and then turn the heat down slightly until it simmers. Meanwhile, add yogurt and egg to a mixing bowl and whisk rapidly until combined and smooth. After the rice has cooked for about 20 minutes, add the cornstarch to the yogurt and then use a soup spoon to ladle some of the warm stock into the yogurt mixture while using your other hand to stir (this is to slowly heat the yogurt and prevent it from curdle when mixed with the rest of the stock and rice). Then pour the yogurt mixture slowly back into the large saucepan with rice and stock while stirring. Add mint, salt and black pepper. Keep the heat on low/­­medium, so it just barely simmers and keep stirring slowly but frequently. When the rice is cooked through and the soup has thickened slightly, it is ready. Taste and adjust the flavours to your liking (I find that it needs quite a bit of salt to balance the tanginess). Remove from the heat and prepare the Garlic & Chili Oil. Heat oil in a small sauce pan on low/­­medium heat. When warm, add garlic and chili flakes, let sauté for about 45 seconds and then remove from the heat. Let steep while you ladle the soup into bowls and chop the spinach and herbs. Top the soup with a generous scoop of lentils, chopped fresh spinach, mint, parsley and a drizzle of the Garlic & Chili Oil.

Penne Pomodoro with Vegan “Tuna”

August 3 2016 Green Kitchen Stories 

Penne Pomodoro with Vegan “Tuna” I have crawled up in a rusty canopy swing with the computer in my lap, spiderweb from the canopy tangled up in my hair, Mr Bojangles on repeat (I always write with a single song on repeat in my ears) and Elsa balancing on my legs. We are spending a few days at my dad’s summerhouse and while Luise is drawing with Isac, I wanted to tell you about this pasta dish that we cooked and photographed the other day. I’m trying to formulate my thoughts into words. How soaked sunflower seeds almost magically get the texture of canned tuna when mixed in a food processor. But it’s not easy. Elsa is using every muscle in her body to steal my attention from the computer screen. Her mouth is forming words (that I can’t hear because of the earplugs), her head is jumping from side to side while her eyes are actively seeking mine. She is smacking her hands together right in front of my face and she grins when I finally look up from the computer and pull out the earplugs. - Do you know what this means on sign language? She asks me with giggle in her voice while she keeps smacking her hands together and then pointing at herself. - No, tell me. - I want a saaaaandwich! - Are you hungry? - No, I’m just teaching you sign language. - Ok, nice. But I’m working right now. Maybe you can teach me more later? - Ok. Just one more. Do you know what this is? [Taps her forehead with her hand and pulls it away in a half circle.] - Ehm, maybe a unicorn? - Nooo stupid, it means thank you. Actually, I think I want a sandwich. - Maybe you can ask mom to help you? - Okaaaaaaay. She jumps down and runs into the house. Earplugs back in. I’m guessing that I have approx 5 mins to write this. Here we go. It’s not often that we create dishes that mimics meat. In fact, we often do the opposite by letting the vegetables shine in all their glory. I don’t remember eating tuna a lot before I became a vegetarian, but after having seen a few vegan sunflower seed “tuna” recipes on the web (especially this beautiful Tuna Tartine from Faring-Well) I suddenly got this weird craving for it. So we decided to give fake-tuna a try. By pulsing soaked sunflower seeds in a food processor together with salty capers, shallots, oil, apple cider vinegar, lemon and nori sheet, you actually get something that looks weirdly similar to canned tuna with a crumbly, moist texture and a flavour that reminds me of salty seas and umami. Most recipes we’ve seen use this sunflower seed tuna as a spread or as a tuna salad (often with the addition of celery and herbs) but we instead added it to a tomato sauce and served it with penne, creating a classic Italian poor mans dish. The vegan “tuna” adds a nice texture to the sauce and it improves the flavour as well. The kids loved it! It is a simple recipe if you are on a budget and it is a tad more special than your basic pasta pomodoro. So go put your sunflower seeds in water and pretend they are a fish. I can see Elsa eyeballing me from the window now so I better round this up. I have got a class in imaginative sign language up ahead with my favourite teacher. Penne Comodoro with Vegan “Tuna” Serves 4 It’s important to soak the sunflower seeds to achieve the right texture so don’t skip that step. If you’ve got some white wine opened in the fridge, you can add a glug of that for extra depth and flavour. Vegan Tuna 1 cup raw sunflower seeds, soaked in water for 6 hours or overnight 1 small shallot or red onion, minced 3 tbsp capers + brine 1 tbsp lemon juice 1 tbsp cold-pressed olive oil (coconut oil, ghee or butter) 1 tsp apple cider vinegar 1/­­2 tsp sea salt 1/­­2 sheet of nori (the seaweed you use for sushi), cut into tiny pieces (optional) Pomodoro Sauce 1 onion 2 cloves of garlic 2 tbsp olive oil 3 x 400 g /­­ 14 oz cans of chopped tomatoes 1 handful fresh basil or 2 tsp dried sea salt freshly ground black pepper Serve with Pasta of choice (we use wholegrain penne or a gluten free version made from dried beans) 1/­­2 cup large capers fresh parsley, finely chopped ruccola To prepare the “tuna”, simply add all ingredients to a food processor. Pulse a few times until it you have a coarsely textured mixture. Taste and add more salt, lemon juice or vinegar. Pulse again and scoop the mixture into a bowl. Peel and finely chop the onion and garlic. Place a large sauce pan on medium heat and add olive oil. Sauté the onion and garlic for a few minutes until fragrant. Add tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes. Taste and adjust the flavours throughout. Add a splash of water or white wine if it starts looking dry. Meanwhile, cook the pasta according to the instructions on the package. When the tomato sauce is ready, stir in 2/­­3 of the “tuna”, saving the rest for serving. Divide the pasta in 4 bowls, top with tomato sauce, capers, fresh parsley and a drizzle of olive oil.

Banza Co-Founders on Creating a Chickpea-Powered Pasta

May 16 2016 Meatless Monday 

Banza Co-Founders on Creating a Chickpea-Powered PastaWe here at Meatless Monday love chickpeas. And whats not to love?  A great source of protein and high in fiber, magnesium and folate, these naturally gluten-free legumes are loved across the globe for their nut-like taste and buttery texture. In its newest rendition, the versatile chickpea is used to make pasta, and we sat down with the founders of Banza to see how they came up with “pasta that loves you back”. MM: What was your initial inspiration to eat more nutritiously? Health, sustainability? Did you grow up with healthy cooking/­­eating as a family or did you become interested in it later on? Brian: Growing up, I was a picky eater – I didnt venture far away from chicken nuggets and bagels. After college I started paying closer attention to the way I ate, and noticed a real difference in how I felt. I began to focus my attention on food and nutrition. Now Im the guy who stays up late reading food science books and thinking about our next innovation. MM: How did you get the idea to use chickpeas as your starter food? Why pasta? Brian: Im a huge fan of chickpeas. Theyre delicious and a staple of the mediterranean diet. Meanwhile, I love pasta. If I could, I would eat it every day. But durum wheat doesn’t have a ton of nutritional value. So I bought a hand crank and started making chickpea pasta in my own kitchen! I figured I wasnt alone – other people also must be craving a better pasta. So I recruited my big brother Scott, who was working in private equity at the time, to co-found the business with me. And weve been chickpea dreamin ever since! MM: Tell us about some of your creative failures creating the pasta and your final ah-hah moment? Scott: Early on, we realized why chickpea pasta didnt already exist. Its really hard to make! We worked with pasta experts, and still werent satisfied. We finally found the right plant, invested hundreds of thousands of dollars into production, and landed our first big order. But our initial attempt fell short of our expectations. We lost a fair amount of time and money, but the challenge motivated us to spend every waking hour researching, testing and perfecting. Well never stop obsessing over making our product better. MM: Whats the feedback you hear from people about your product? Scott: When were sampling our pasta in stores or at events, we get to meet our customers, which is incredibly rewarding. We love watching people take a bite, and be shocked to discover Banza is made from chickpeas. Since day one, weve made a commitment to building a brand thats personal – one that people can meet and get to know. MM: Whats your favorite chickpea pasta recipe of all the time and can you share the recipe with us? Thats like making a parent choose a favorite child! Mac & cheese is a team favorite. We also love this avocado cream with herbs! Get the recipe for Banza’s Spring Pea Pesto Penne! MM: Do you have plans for other products with chickpeas or other ingredients? Brian: Right now were focusing on pasta – well be launching a high protein mac & cheese soon! But yes, our mission is to take the foods that people love and make them better, by using more nutritious ingredients. Im continually experimenting in my kitchen – making better versions of the foods we dont want to give up - from cereal to tortillas. Stay tuned. MM: What advice can you give our readers about how to live a healthier and more sustainable life - besides eating Banza chickpea pastas?! Everyones different, but everything in moderation. You dont need to give up all the foods you love to eat well. There are a lot of options out there that are healthy, simple substitutions for everyday foods, and healthy is much more sustainable over time if its done without sacrifice.   The post Banza Co-Founders on Creating a Chickpea-Powered Pasta appeared first on Meatless Monday.

Vegan Penne Alla Vodka

February 24 2016 Oh My Veggies 

With cashew cream and fire-roasted diced tomatoes, this vegan version of penne alla vodka is just as creamy and flavorful as the original.


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