Pasta Primavera with Creamy Cauliflower Sauce

Adapted from Don't Waste the Crumbs

INGREDIENTS:

• 1 box spaghetti or fettuccine
• 1 tablespoon Earth Balance
• 2 cloves garlic, minced
• 1 onion, finely diced
• 4-6 cups fresh vegetables (carrots, bell pepper, broccoli...)
• fresh basil

• 1 head cauliflower

METHOD:

• Cut cauliflower up into equal pieces and steam until tender; set aside to cool
• Cook paste according to directions in water used to steam cauliflower
• While pasta is cooking, melt Earth Balance in large pot
• Add onion and garlic and cook on low until onions are transluscent
• Add vegetables including broccoli stems (not florets) and cook until barely tender
• Add broccoli florets and continue cooking until florets are barely tender
• Place steamed cauliflower into blender or food processor and puree until smooth
• Add cauliflower sauce, basil and pasta to vegetables and combine

Pasta with Sweet Potatoes and Broccoli

Adapted from VegWeb

INGREDIENTS:

• 1 box (13 oz.) rotini pasta
• 2-3 sweet potatoes, peeled and diced
• 1 bunch broccoli, separate florets and dice stems
• 1 tablespoon oil
• 3 cloves garlic, minced
• pinch of ground nutmeg
• herbal blend seasoning

METHOD:

• Bring large pot of salted water to a boil
• Add pasta and sweet potato; bring back to boil and boil 5 minutes
• Add broccoli stems; bring back to boil and boil 3 minutes
• Add broccoli florets; boil 3 minutes until pasta and vegetables are tender
• Ladle 2-3 cups cooking liquid into small bowl and reserve
• Drain pasta and vegetables
• Heat oil in the same pot; add garlic and stir for 1 minute
• Add 2 cups reserved cooking liquid, nutmeg and seasoning
• Add pasta and vegetables and toss until combined
• Add more cooking water and seasoning if needed

Spiced Potatoes with Lentils and Barley

Adapted from Meatless Monday

INGREDIENTS:

• 1 cup pearl barley (cover with water and soak in fridge for 2 hours)
• 1 cup brown lentils
• 1 tablespoon oil
• 2 cloves garlic, minced
• 4 medium potatoes, diced
• 3 teaspoons Cajun seasoning mix
• 5 medium carrots, diced
• 2 1/2 cups water
• 1 vegetable bouillon cube
• juice of 1 lemon
• 2 stalks broccoli, stalks diced and florets separated
• fresh parsley, chopped
• salt

METHOD:

• Bring 1 1/2 cups water to boil, add rinsed lentils and simmer until lentils are tender
• Heat oil in soup pot, add garlic and cook for 1-2 minutes
• Add potatoes, sprinkle with Cajun seasoning and fry for 5-8 minutes
• Add carrots, water, bouillon, cooked lentils, drained barley and lemon juice
• Bring to a boil and simmer, covered, about 15 minutes
• Add broccoli stalks and florets and boil an additional 5 minutes
• Stir in parsley and salt to taste

Beans and Greens

Adapted from Savvy Vegetarian

INGREDIENTS:

• cooked rice
• 3 cups dried black beans, soaked and cooked until tender
• 1 tablespoon oil
• 1 bunch green onions (light parts sliced)
• 3 cloves garlic, minced
• 1 cup water
• 2 bunches broccoli, florets separated from stems, peel and dice stems
• 1 bunch collard greens, stems removed and thinly sliced
• 1 cup water
• 1 vegetable bouillon cube
• 3 teaspoons ground cumin
• 1/2 teaspoon red chili pepper flakes
• 4 tablespoons soy sauce

 METHOD:

• Heat oil in skillet, add green onion and garlic and saute for a couple of minutes
• Add 1 cup water and broccoli stems, simmer for a couple of minutes, covered
• Add broccoli florets  and sliced collard greens, cover and simmer until just tender
• In a blender combine 1 cup water, bouillon cube, cumin, pepper, soy sauce and 1 cup of cooked black beans, blend, pour into greens mixture and stir to combine
• Add the rest of the cooked black beans to the greens mixture and stir to combine
• Season to taste with salt and serve over cooked rice

Hurricane Sandy Chick'n Vegetable Soup

When I was without power during Hurricane Sandy, I was able to boil water and had quite an assortment of dehydrated vegetables on hand so I made soup.  This soup was so good I am still making it regularly even though power has been restored. 

INGREDIENTS:

• 3 cups water
• 1 Not-Chicken bouillon cube
• 1 handful dehydrated onion
• 1 handful dehydrated celery
• 1 handful dehydrated broccoli
• 1 handful dehydrated zucchini
• 1 handful dehydrated mushrooms
• 1/4 cup orzo or small pasta
• 1 cup Butler Soy Curls

METHOD:

• Combine water, bouillon and deydrated vegetables in pot, bring to boil and simmer 15-20 minutes
• Add orzo and soy curls and simmer 10 - 15 minutes longer

I have 1/2 cup portions of diced tomatoes in the freezer but did not want to open the freezer while there was no power.  I now add the tomatoes in when the soup is finished cooking.  This cools the soup down faster and gives it even more flavor.

Chickn and Broccoli Stir-Fry

Adapted from Kitchen LaBoheme and Veg Kitchen

CHICK'N

• 3/4 cup water
• 1/2 cube Not Chicken bouillon
• 2 cups Butler Soy Curls

In a 3-cup glass dish combine water and bouillon, microwave for 90 seconds
Stir in soy curls, cover and let sit 20 minutes

• 1 tablespoon oil
• 2 tablespoons corn starch
• 2 tablespoons water
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame seeds

Heat oil in large skillet
Combine corns starch, water and garlic powder and stir into soaked soy curls
Place soy curls into heated skillet, add sesame seeds, and brown, stirring frequently, about 10 minutes
Place soy curls back into covered dish to keep warm

BROCCOLI

• 1 tablespoon oil
• 3 broccoli stalks, stems and florets cut into bite-sized pieces
• 1 red pepper, cut into thin strips
• 2 cloves garlic, minced
• 2 tablespoons water

Heat oil in chick'n skillet
Add broccoli, red pepper, garlic and water
Turn heat to medium high and stir fry for 4-5 minutes or until broccoli is bright green

• 1/3 cup soy sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1/2 teaspoon dried ginger
• 1 tablespoon cornstarch

Combine all of the above ingredients
Add chick'n to vegetables, stir in sauce and cook for 2 minutes until sauce thickens

Serve over cooked rice

Kale Soup with Dill

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic scapes, cut into 1/2 inch pieces (or 2 cloves minced garlic)
• 6 cups water
• 2 vegetable bouillon cubes
• 3 carrots, diced
• 3 potatoes, diced
• 1 bunch broccoli stems, diced
• 1 bunch kale, leaves only, chopped
• 1/4 cup chopped fresh dill

METHOD:

• Saute onion in oil until almost translucent; add in garlic scapes and saute a few minutes longer
• Add water and bouillon and bring to a boil
• Stir in potatoes, carrots and broccoli stems; simmer for 25 minutes or until tender
• Stir in chopped kale and cook a few minutes until tender and wilted
• Season to taste with salt
• Stir in chopped dill 

Cream of Broccoli Soup

Adapted from Eating Vegan

INGREDIENTS:

• 4 tablespoons vegetable margarine
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 bunch broccoli, chopped
• 4 tablespoons whole wheat flour
• 1 cup rice milk
• 3 cups water
• 1 1/2 vegetable bouillon cubes
• salt and pepper to taste

METHOD:

• Sauté garlic, onion and celery in vegetable margarine
• Add in flour and stir until browned to make a roux
• Add rice milk, water, bouillon cubes and broccoli
• Bring to a boil, stirring frequently
• Cook until broccoli is soft and mixture is rich and creamy
• Cool and blend in batches until smooth
  

Broccoli and Daikon Stir Fry

Adapted from My Vegetarian Kitchen

INGREDIENTS:

•     2 cups water
•     1 vegetable bouillon cube
•     5 tablespoons soy sauce
•     3 tablespoons corn starch
•     1 teaspoon sugar

•     3 tablespoons sesame oil
•     3 cloves garlic, minced
•     5 large collard greens leaves, thinly sliced
•     1 bunch broccoli, florets with chopped stems
•     10 ounces mushrooms, thickly sliced
•     1 daikon, cut into thin strips (about 4 cups)

•     cooked rice

METHOD:

•     In a small bowl stir together water, bouillon, soy sauce, corn starch, sugar; set aside
•     Heat oil in a large skillet or stock pot, add garlic and saute briefly
•     Add sliced kale and saute until wilted
•     Add broccoli, mushrooms and daikon, stir-fry about 10 minutes until broccoli is crisp-tender
•     Add sauce mixture, bring to boil and stir until sauce thickens, about 2 minutes
•     Serve over rice

Penne With Red Pepper Sauce and Broccoli

Adapted from Rocking F Farm.

INGREDIENTS:

• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 hot pepper, chopped
• 1 teaspoon balsamic vinegar
• reserved pasta cooking water
• 1/2 teaspoon salt
• 1 bunch broccoli, flowers and stems peeled and diced
• 1/2 pound mini penne
• 1/4 cup grated veggie Parmesan cheese
• 1/4 cup fresh basil leaves, cut into thin strips

METHOD:

• Heat 1 tablespoon olive oil over medium heat in large skillet
• Add onions and saute about 5 minutes, stirring occasionally until onions soften
• Add garlic, red bell pepper and hot pepper
• Lower heat and continue to cook, stirring often, for 15 minutes
• Set aside to cool
• Steam broccoli about 7-10 minutes until tender
• In water used to steam broccoli, cook mini penne for 7 minutes
• While penne is cooking, put sauteed vegetables in blender, add balsamic vinegar, salt, remaining tablespoon olive oil and 1/4 - 1/2 cup pasta cooking water; blend until smooth
• Drain penne, return penne to pot and stir in red pepper sauce
• Stir in Parmesan cheese, steamed broccoli and basil
• Add more salt and pepper to taste if necessary