Pasta with No-Cook Tomato Sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves: 4 (serving size: 2 cups)

INGREDIENTS:

      2 pounds ripe tomatoes, cored, chopped

      2 tablespoons extra-virgin olive oil

      2 tablespoons minced fresh basil

      1 tablespoon minced fresh oregano

      1 clove garlic, minced

      1 teaspoon kosher salt, plus more to taste

      10 ounce short pasta noodles such as cavatelli, penne or rigatoni

      1/4 cup grated Parmesan, optional

      Freshly ground black pepper

             

PREPARATION:

1. In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.

2. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with additional salt and pepper. Serve immediately.

Lemon & Garlic Green Beans

INGREDIENTS:

• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

INSTRUCTIONS:

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Stuffed Mushroom al la Ritz

Ingredients:

Makes: 16 large stuffed mushrooms

•     1 (0.9-ounce) package hollandaise sauce mix, prepared according to package directions

•     16 large mushrooms (about 1 pound)

•     1/2 small onion, minced

•     1/4 cup chopped red bell pepper

•     1/2 pound turkey sausage

•     2 tablespoons plain bread crumbs

•     1/4 teaspoon salt

•     1/4 teaspoon black pepper

See an Asian Pot Roast Recipe

Directions:

1.  Preheat oven to 350 degrees F.

2.  Remove mushroom stems from caps; finely chop stems. 

3.  In a large skillet, saute chopped mushroom stems, onion, bell pepper, and sausage over medium-high heat until sausage is crumbled and browned. Remove from heat and stir in remaining ingredients; mix well then stuff each mushroom cap and place on a large rimmed baking sheet.

4.  Bake 20 minutes, or until mushrooms are tender. Spoon hollandaise sauce over mushrooms, and serve immediately.

Vegetarian Korma

Ingredients:

1 1/2 tablespoons vegetable oil

 1 small onion, diced

 1 teaspoon minced fresh ginger root

 4 cloves garlic, minced

 2 potatoes, cubed

 4 carrots, cubed

 1 fresh jalapeno pepper, seeded and sliced

 3 tablespoons ground unsalted cashews

 1 (4 ounce) can tomato sauce

 2 teaspoons salt

 1 1/2 tablespoons curry powder

 1 cup frozen green peas

 1/2 green bell pepper, chopped

 1/2 red bell pepper, chopped

 1 cup heavy cream

 1 bunch fresh cilantro for garnish

Directions:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. 

Recipe found at: AllRecipes.com

Corn and Black Bean Salad with Peppers and Cherry Tomatoes

Corn and Black Bean Salad with Peppers and Cherry Tomatoes
In a dish like this, the exact measurement of the ingredients isn’t so important. Use what you have and enjoy summer!
1 ½ cups corn kernels (cut from 3 to 4 cobs, or thawed if frozen)
3 tablespoons cider vinegar
½ teaspoon chili powder
½ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon honey
1 garlic clove, minced
½ teaspoon coarse salt
3 tablespoons olive oil
1 (15 ounce) can black beans, drained and well rinsed
½ cup finely-chopped bell pepper
1 cup quartered cherry tomatoes
½ cup chopped green onions (scallions)
1 small chile pepper, seeds and ribs removed, finely diced
¼ cup chopped fresh cilantro

Directions: 

1. Cook corn in a skillet over medium heat until most of its liquid has evaporated and some kernels begin to brown, about 8-10 minutes. Stir frequently. Remove from heat and set aside to cool.

2. In a large bowl, combine the vinegar, chili power, coriander, cumin and honey. On a cutting board, sprinkle the salt on the minced garlic. Chop together, then press the salt into the garlic repeatedly with the side of a large knife to form a paste. (Alternatively, crush the garlic and salt together in a mortar and pestle.) Add the pasted garlic to the vinegar mixture.

3. Add the olive oil to the vinegar mixture and whisk well to combine completely. Add the remaining ingredients to the bowl and toss well to coat with the dressing. Serve at room temperature or chilled. Taste before serving and add vinegar or salt if desired (especially if the corn is especially sweet). 

Recipe found at:http://themessyapron.blogspot.com/2009/08/cob-and-kernel.html 

Quinoa-Stuffed Peppers with Almonds and Mint

Ingredients

• 4 bell peppers (capsicum)
• 1 cup quinoa, rinsed and drained
• 1 540g jar pasta sauce
• 1+1/4 cup water
• ½ cup slivered almonds
• 1 tbsp olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 2 tbsp nutritional yeast
• ¼ cup fresh mint
• salt & pepper

Instructions

1. Preheat oven to 350°F/175°C.
2. If serving full peppers, use a pairing knife to carefully cut the tops off the bell peppers, otherwise slice them lengthwise to serve them as half-stuffed peppers. Using a spoon, gently remove the seeds and scrape out the white flesh inside the peppers. Set aside.
3. Mix quinoa, 1 cup of the pasta sauce, and 1+1/4 cups of water in a medium saucepan and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until all liquid is absorbed, about 15 minutes.
4. Meanwhile, toast the almonds in a frying pan for a few minutes by sauteing them and being sure to not let them burn. When toasted, place them in a mixing bowl.
5. Heat olive oil in frying pan over medium heat and cook the onions and garlic until translucent, about 3 minutes. Add to the mixing bowl.
6. When the quinoa is ready, add it to the mixing bowl along with the remaining pasta sauce, nutritional yeast and mint. Season with salt and pepper.
7. Divide quinoa mixture evenly among the bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top, if using.
8. If making ahead, cool and chill the peppers in the fridge or freezer, being sure to protect them from from freezer burn.
9. (If frozen, defrost peppers in fridge overnight.) Arrange peppers upright in a parchment paper-lined oven-safe dish, cover snugly with foil and bake for 1 hour. Transfer to plates and serve. 

Recipe found at: http://vegangela.com/2013/11/25/quinoa-stuffed-peppers-with-almonds-and-mint/

My Grandmother’s Multicolored Mixed Vegetable Raita Recipe

Ingredients:  

• 1 large seedless cucumber, the kind with the plastic wrap or 4 small cucumbers (about 3 cups when chopped)
• 3 medium carrots (about 1 1/2 cups when chopped)
• 1 small green pepper (about 1/2 cup when chopped)
• 1 small orange pepper (about 1/2 cup when chopped)
• 1 cup cherry tomatoes
• 2 cups drained canned sweet corn
• 1/2 cup pomegranate seeds (I didnt use, because I couldnt find them)
• 3 cups yogurt
• salt 

Directions: 

• Peel the cucumber and carrots, and chop into very small pieces. Chop the peppers into tiny pieces as well. Cut each cherry tomato into 2 or 3 pieces.  Mix all ingredients together in a large bowl, except salt. Place the raita in the fridge. Raita tastes better if it sits over night. Add salt just before serving and stir well. Serve chilled. 

Recipe found at: http://www.veggiebelly.com/2010/07/multicolored-mixed-vegetable-raita.html

Easy Vegetable Pad Thai Recipe

Ingredients

for the sauce
3-4 tablespoons light brown sugar
3 tablespoons fresh lime juice (about 2-3 limes)
4 tablespoons soy sauce
1/4 cup water

for the noodles
8 oz wide Pad Thai rice noodles, also called Banh Pho
2 tablespoons vegetable or peanut oil
crushed red pepper, as much as you like
4-6 cloves of garlic, minced
2 cups of broccoli florets
2 medium carrots, peeled and chopped into rounds
1 heaping cup of cubed fried tofu, available at Asian stores
a big hand full of bean sprouts
2 green onions, chopped
3 tablespoons roasted, chopped peanuts
3-4 cilantro sprigs, chopped
1/2 lime, cut into wedges

Method
1. Place all the sauce ingredients in a non stick sauce pan. Bring to a boil. Then reduce heat and simmer on low for about 2 minutes, or till the sauce has thickened just a little. Turn off heat and set aside.

2. Soak and drain the noodles according to package instructions. If the package does’nt have instructions, soak the noodles in warm water for about 15 minutes or till they become pliable. Then drain.

3. Heat the oil in a large wok. Add the crushed red pepper. As soon as they sizzle, add the garlic, broccoli and carrots. Toss on medium-high heat till the broccoli turns bright green and the garlic is fragrant, about 2 minutes.

4. Add the soaked noodles, tofu and the sauce. Toss on medium-high heat till everything is well combine and the noodles are cooked, but still a little chewy, and not mushy.

5. Turn off heat, and add the bean sprouts, and green onions and mix well.

6. Garnish with cilantro and peanuts. Serve with lime wedges on the side. 

Recipe found at: http://www.veggiebelly.com/2013/10/easy-vegetable-pad-thai-recipe.html

Tofu with Thai Coconut Peanut Sauce

Ingredients

• 1 block firm tofu (350g or so)
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground pepper
• ¼ cup + 1 tbsp peanut or canola oil, divided
• 1 tbsp fresh ginger root, finely chopped/grated
• 1 shallot, finely chopped (or ¼ small onion)
• 1 tsp red chili flakes
• ⅓ cup peanut butter
• ½ cup coconut milk
• 1 lime, juiced
• 1+1/2 tbsp soy or tamari sauce
• 1 tsp red Thai curry paste (optional – make sure it’s vegan)
• ¼ cup fresh coriander (cilantro) leaves, roughly chopped
• Chopped fresh ground peanuts (optional – for serving)
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• Instructions

1. If you plan on serving with rice, start cooking it as per package instructions.
2. Cut the tofu into 1 inch rectangles or triangles.
3. In a flat dish, mix the oil, garlic, cumin, and pepper. Add the tofu and gently toss to distribute mixture evenly. Refrigerate for 30 minutes.
4. Heat 1 tbsp oil in a small saucepan over low heat. Add the ginger, shallot and chili flakes and saute for a few minutes. Add peanut butter, coconut milk, lime juice, soy/tamari sauce, and red Thai curry paste. Simmer for 10-15 minutes, stirring occasionally to prevent sticking. If the sauce is too thick, feel free to add a couple tablespoons of water.
5. If you’re serving with vegetables, begin cooking them at this point.
6. Add the tofu mixture to a frying pan and saute over medium-low heat until browned on both sides.
7. Divide the the tofu and serve it over the rice and/or vegetables and drizzle the sauce on top of each dish. Sprinkle with the fresh coriander (cilantro) and serve with fresh ground peanuts, if desired. 

Recipe found at: http://www.vegangela.com/2011/07/19/tofu-with-thai-coconut-peanut-sauce/

Vietnamese-Style Peppers

Ingredients: 

Bell Peppers

Neutral Cooking Oil

Lime Juice

Fish Juice

Fresh Chilies

Thai Basil or Mint

Rice

Directions:

Heat a neutral oil in a skillet on medium heat, and add chopped peppers. Sauté́ until soft, then add lime juice, fish sauce and fresh chilies; cook until fragrant. Toss with Thai basil or mint and serve with rice. (Add meat if you like.) 

Recipe found at: http://www.nytimes.com/interactive/2012/07/22/magazine/bell-pepper-recipes.html?_r=0#Vietnamese-Style_Peppers

Asian Noodle Salad

Ingredients

•  SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
•  Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
•  _____
•  FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
•  Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro. 

Recipe found at: http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

Mediterranean Lamb- and Couscous-Stuffed Peppers

Ingredients

• 4 red, green, and/or yellow bell peppers (2 lb. total), rinsed
• 1 1/2 cups chopped onions 
• 1 tablespoon minced garlic
• 1 1/2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons minced fresh mint leaves
• 1 1/2 teaspoons minced fresh rosemary leaves
• 1 teaspoon olive oil 
• 8 ounces ground lamb or (Tofu)
• 5 tablespoons lemon juice
• 1 2/3 cups fat-skimmed chicken broth
• 1 1/4 cups couscous
• 1 cup chopped parsley
• Salt
• 2 tablespoons crumbled feta cheese 

Preparation

1. 1. Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds. Place halves, cut side down, in a 12- by 17-inch baking pan. Bake in a 450º regular or convection oven until lightly browned and tender when pierced, 13 to 18 minutes.
2. 2. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onions, garlic, thyme, mint, and rosemary in olive oil until onions are limp and beginning to brown, about 5 minutes.
3. 3. Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes.
4. 4. Stir in broth, couscous, and remaining 2 tablespoons lemon juice. Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3 to 4 minutes. Stir in parsley; add salt to taste.
5. 5. Turn pepper halves over; fill each with about 2/3 cup lamb mixture. Sprinkle feta cheese evenly over filling. Bake until cheese is slightly melted, 3 to 5 minutes. Transfer peppers to a platter.

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pizza with red pepper flax crust, sun-dried tomato sauce, pine nut cheese & veggies

Ingredients: 

Cheese:

• 1 cup pine nuts
• Juice of one lemon
• 1 garlic clove
• 2 teaspoons herbes de provence (or other fave herbs)
• 2 tablespoons rejuvelac (or water)
• 2 tablespoons nutritional yeast
• Salt, to taste

Crust:

• 1 red bell pepper
• 1/3 cup each of sunflower seeds, hemp seeds and flax seeds
• Salt and pepper, to taste

Toppings:

• About 2 cups of whatever veggies you like
• 1 teaspoon each of tamari and extra virgin olive oil

Sauce:

• ¾ cup chopped tomatoes
• 3 tablespoons sundried tomatoes (the kind I use are stored in olive oil)
• ½ teaspoon lemon juice
• 1-2 dates
• 1 tablespoon miso
• 1 small garlic clove
• Fresh or dried basil and oregano, to taste

Directions: 

To make the cheese: blend all the ingredients until very smooth and thick. Wrap in cheesecloth, place in a bowl and leave alone for preferably 2-5 days. You can use the cheese right away but the longer you let it age, the more flavour and texture it will develop.

To make the crust: put all the ingredients in your food processor and process until everything has combined into rough, slightly wet “dough”. Spread this evenly onto parchment on a pizza pan and dehydrate in your oven at its lowest temperature for 3-5 hours or until it’s like a giant cracker. If you have a dehydrator, you can use that instead and set it to just above 115 degrees.

To prepare the toppings: evenly coat the veggies in tamari and oil and let them marinate in your oven at its lowest temperature, or in your dehydrator, for about an hour.

To make the sauce: blend all the ingredients until smooth. Spread this evenly on your crust, followed by pieces of cheese, then the marinated veggies. Pair with a salad and you’ve got one super delicious, super healthy dinner than everyone can enjoy!

Recipes found at: http://www.skinnylimits.com/raw-vegan-pizza-recipe/

Mediterranean Pepper Salad

Ingredients:

1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil

Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours. 

Recipe found at: http://smittenkitchen.com/blog/2009/06/mediterranean-pepper-salad/