Pasta Bake with Eggplant and Fennel

Adapted from Chatalaine

INGREDIENTS:

• 2-3 Tofurky Italian Sausages, quartered lengthwise and sliced
• 1 teaspoon oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 eggplant, peeled and cut into 1/2 inch cubes
• 1 tablespoon sugar
• 1 fennel bulb, diced
• 1 red pepper, chopped
• 28 ounce can diced tomatoes with juice
• 1 cup vegetarian chick'n broth
• 1 teaspoon dried basil
• 1 teaspoon chili flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 cups small uncooked pasta

METHOD:

• Heat oil in large pot, add sausage, onion and garlic and saute 10 minutes
• Stir in eggplant and sugar; cook 5 minutes stirring often 
• Add fennel, tomatoes with juice, broth and spices; bring to boil
• Stir in pasta
• Transfer to baking dish
• Bake, covered, at 350 for 15 minutes
• Stir and bake an additional 15 minutes until pasta is cooked

Beet Chili

Adapted from Reluctant Entertainer

INGREDIENTS:

• 1 cup dried black beans
• 1 cup dried red kidney beans
• 1 cup dried pinto beans

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• 1 tablespoon oil
• 1 large onion, diced
• 2 red bell peppers, diced
• 6 medium beets, peeled and diced
• pepper
• 4-5 cloves garlic, minced
• 4 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon coriander
• 4 tomatoes, peeled and diced
• 2 cups water
• salt

METHOD:

• Rinse and combine beans, cover with water and soak overnight, drain and rinse, cover with water and cook until tender, drain
• Heat oil in stock pot, add onion, bell pepper, beets and pepper, cook for 15 minutes, stirring occasionally
• Add garlic and spices, cook another 3 minutes
• Add tomatoes, beans, water and salt
• Heat to boiling, reduce heat to low and simmer 30 minutes
• Season to taste with salt and pepper

Spicy Spaghetti Squash

Adapted from Whole Foods Market

INGREDIENTS:

• 1 large spaghetti squash
• 1 cup dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1/4 teaspoon red chili pepper flakes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/3 cup cilantro, minced
• 1 tablespoon lemon juice
• 1 - 16 ounce bag frozen corn
• 1 teaspoon sea salt

METHOD:

• Start cooking beans in covered pot with water, bring to simmer
• While beans are cooking, cut spaghetti squash in half, place cut side down in pan, add 1 inch of water and roast at 375 degrees for 50 minutes until tender
• Beans and squash should finish cooking about the same time; drain beans and set squash aside to cool
• Heat oil in a large pan and saute onion and red pepper for about 5 minutes
• Add beans, corn, chili pepper, chili powder and cumin; saute for a few minutes until well combined
• Shred squash flesh with fork so it resembles spaghetti and add to vegetable mixture
• Stir in cilantro and lemon juice
• Add salt to season to taste

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