Weeknight Pasta

Recipe has been moved to Little Things are Big. Click here

Vegan Summer Lasagna

Recipe moved to Little Things are Big

Pasta Primavera

12 oz pkg. of spaghetti noodles--though any pasta would probably work just as well
1 T olive oil
1 small onion, finely chopped
2 large cloves garlic, finely chopped
1 c grape tomatoes
8-10 stalks of asparagus, woody portion of stem removed and the stalks cut into 1-2 inch bite sized pieces
pinch of salt
1 zucchini, cut into half moons
1 can chickpeas, drained
1/4 c grated carrot
juice from one half of a lemon
basil to taste--our store was out of fresh basil so I had to buy the pre-chopped basil in a tube and I used about 2-3 tsp., but freshly torn basil would be super

1) Cook pasta in a big pot, according to directions.
2) While the pasta is cooking heat a large skillet and the olive oil over med. high heat. Add the onion and garlic and cook until the onion becomes translucent.
3) Add the tomatoes and heat until they begin to lose their firmness. Add the asparagus, zucchini, and salt.
Mine was looking a bit dry so I spooned in a bit of the pasta water (your call). Cover and cook until the tomatoes begin to break down a bit (maybe 5 minutes).
4) Add the chickpeas and the carrot. By this point your pasta should be done. Drain, reserving a bit of pasta water in case things look dry still.
5) Combine the pasta and veggies. Add the lemon juice and toss. Add a bit of pasta water if things are looking dry.
6) Here you can add the chopped fresh basil or freshly torn basil. I think more is better but it is certainly a matter of personal preference.

Serves 4

~Maria Rose

Herbed Baby Potatoes

 

1 1/2- 2 lbs baby potatoes, halved
1/4 c chopped parsley
1/4 c chopped basil
2 scallions, thinly sliced
1-2 T olive oil
1 T red wine vinegar
1 T Dijon mustard
Salt and pepper to taste

1) In a large pot boil enough water to cover the potatoes. Toss the potatoes in the pot once the water is boiling
2) While the potatoes are cooking---in a large bowl combine the herbs, scallions, olive oil, mustard, red wine vinegar, salt and pepper. Whisk together.
3) Once the potatoes have softened up (about 10 minutes), check to ensure that they can easily be pierced with a fork, drain.
4) Add the drained potatoes to the herb mixture and toss to combine. Serve warm or cold.

Serves 4-6

~Maria Rose

Red Cabbage Kale Slaw with Tahini Dressing

Cabbage is good for you...chock full of Vitamin A, Vitamin C and a little bit of Vitamin K, which helps your bones and your arteries. But there is life beyond sad, limp cabbage coleslaw with vegan mayonnaise. Try this colorful salad alongside a black bean burger. Can't find tahini? Use peanut butter with a little extra water to thin it out. The flavors won't be exactly the same, but it will still be a far cry from  sad, watery "coleslaw".
4-8 servings

1 medium leek, sliced thin
1 head red cabbage, shredded or sliced thin
3 c baby kale or any baby greens
dressing:
1 1/2 Tbs tahini (if you can't find tahini you can use peanut butter but add a tablespoon of water)
3 Tbs apple cider vinegar
1 1/2 Tbs light miso (optional)
1/4 tsp black pepper
1/4 tsp salt
3 Tbs olive oil

Combine all vegetables in a large bowl. In a blender combine all dressing ingredients and blend on medium high until combined. If the dressing is too thick add a little bit of hot water to the mixture. Pour dressing over cabbage mixture and mix together until dressing coats all of the salad.