Tomato Artichoke Pasta

Finally, another post! Sorry for the long wait. Life gets busy and my blog goes on the back burner for a bit.

Anyway, this is a delicious recipe I adapted from a cookbook called Let Them Eat Vegan. Super simple to prepare.

Ingredients:

• 2-3 Tb olive oil
• 6 cloves garlic, minced
• 1/2 tsp oregano
• 1 tsp basil
• 1/2 tsp sea salt
• black pepper, to taste
• 2 cans artichoke hearts, quartered (about 2 1/2 cups)
• 1 can diced tomatoes (I prefer petite diced)
• 1 can crushed tomatoes
• 12 oz whole wheat penne pasta

Directions:

1. Cook pasta according to package.
2. While it cooks, heat olive oil over medium heat in a skillet. Then add the artichoke hearts, garlic, oregano, basil, salt, and pepper. Let saute about 5-7 minutes.
3. Next add the diced and crushed tomatoes. Cook until bubbling. Serve over pasta!

Notes about this recipe:

1. You can buy whole artichoke hearts and cut them into quarters, or you can buy already quartered.
2. You can also add spinach, mushrooms, or even white beans...but I haven't tried any of them yet. Let me know what you think if you do!

Quick and Hearty Chili

I adapted this recipe from a cookbook called Vegan Diner. It is one of my top picks for veggie chili. The consistency and flavor is really similar to a hearty meat chili. Tastes delicious with cornbread or tortilla chips.

Ingredients:

• 1 Tb olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 1 1/2 cups water
• 2-15.5 oz cans kidney beans, drained and rinsed
• 1-15.5 oz can tomato puree 
• 1 Tb soy sauce
• 1 scant Tb chili powder
• 1 Tb baking cocoa powder
• 1 1/4 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 c. cooked quinoa (this is about 1/4 c. dried, cooked in 1/2 c. water)

Directions:

1. Saute the onion and garlic in the olive oil over medium heat in a soup pot, until onion is browned. Add the red bell pepper and cook for about 3 more minutes.
2. Add the water, beans, tomato puree, soy sauce, chili powder, cocoa powder, cumin, oregano, salt, and smoked paprika. Bring to a boil. Add the quinoa. Then reduce heat and simmer for 15 minutes.

Cauliflower Pesto

Sorry for the lack of posts these last few weeks! I have lots to share, but life gets busy, as I'm sure you can all relate.

This recipe comes to you straight from my noggin. I was thinking about roasted cauliflower and how delicious it was. Then I started thinking about pesto, and how I wished I could eat it (cheese hates me). THEN I got a brilliant idea that WORKED! So this is for all you dairy allergy/lactose intolerant folks. Or it's for anyone who needs a little more veggie in their life. So delicious you'll want to just eat it out of the blender on a spoon (at least me and my toddler did!).

Ingredients:

• 1 cup roasted cauliflower (about 1/2 a small head)
• 1 cup loose packed fresh basil leaves
• 1/3 cup cashews (or pinenuts)
• 2 cloves garlic, minced
• 1/2 cup olive oil

Directions:

1. Roast your cauliflower. To do this, chop it into florets, then toss with 1 Tb. olive oil, 1/2 tsp salt, and pepper to your taste. Cook in a 425 degree oven for 15 minutes, stir on cooking sheet, then cook an additional 5-10 min.
2. Put all ingredients except the olive oil in a blender and blend. Then add the olive oil and blend till well mixed and creamy.
3. Enjoy on all things pesto related! I personally loved using this on my Naan Bread Pizza recipe.