Cheesy Broccoli Pasta Bake

Cheesy Broccoli Pasta Bake

Serves about 5 – 6

Takes about 50 minutes

Ingredients:

1 (13-14 oz) box of whole wheat penne

8 oz sliced button mushrooms

1 medium broccoli crown sliced into florets

2 ½ tbsp margarine

¼ cup breadcrumbs

Sauce:

2 cups unsweetened soymilk or almondmilk

3 tbsp chickpea flour

3 tbsp tahini

3 tbsp miso

¼ cup nutritional yeast

1 tsp dry ground mustard

2 tbsp cornstarch

1 tsp garlic powder

½ tsp salt

1. Preheat oven to 350.

2. Cook pasta according to the directions on the package.  Drain and pour back into the pot.  Stir in the margarine until it is melted and then mix in the broccoli and mushrooms.

3. In a separate bowl, mix together the sauce ingredients.  Use an eggbeater to insure that the mixture is smooth and not lumpy.  Pour it over the pasta mix.

4. Oil a 9x13-inch baking pan or two 9-inch square pans.  Pour in the pasta mix.  Sprinkle breadcrumbs ontop.  Bake for approximately 30 minutes or until top is lightly browned.  Serve warm.

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Cold Coconut Chickpea Soup

Haven't posted anything in forever!  Here is a great summer recipe:

Cold Coconut Chickpea Soup

Serves 4-5 as a side dish

Takes 45 minutes

Great for the middle of the summer when you don’t feel like turning on the stove and just want to throw some stuff together.  The coconut milk makes it very rich so I have a hard time eating a lot of this soup at one point.  It is better as a side dish along with a salad or tortilla chips.  It is very refreshing.  Although I say chill 30 minutes, a few hours is ideal.  The soup will keep for a few days.

Ingredients:

1(15 oz) can chickpeas

1 (15 oz) can light coconut milk

Juice and zests of 1 lime

1 tomato, diced

1 avocado, diced

½ cup loosely packed chopped parsley

1 tbsp apple cider vinegar

1 tbsp agave syrup

1 tbsp olive oil

1 tbsp soy sauce

Salt and pepper to taste

1. Combine all the ingredients in a large bowl.  Stir to mix.  Chill for at least 30 minutes before serving.








 

Mediterranean Couscous Stew

I made up this recipe while I was at college so I can attest to the fact that it can be made without a lot of special ingredients and in only one pot.

Mediterranean Couscous Stew

Serves 4

Takes about 30 minutes

Simple and fast but delicious, this stew can be made using mostly ingredients that you're likely to have in your cabinets or you can make it a little fancier by adding eggplant.  Israeli couscous comes in larger pearls than normal couscous for a really pleasant texture.  You could probably use regular couscous in this recipe, as well, but the texture would be much different.

¾ cup dried Israeli couscous

2 cups of water

1 small eggplant, peeled and diced (optional)

4 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can garbanzo beans

3 tbsp margarine

1 tsp coriander

2 tsp onion powder

1 ½ tsp cumin powder

2 tsp dried dill

½ tsp turmeric

1 tsp salt

1. Boil the water in a pot.  Once the water is boiling, add the Israeli couscous, eggplant, and garlic.  Bring back to a boil then lower to a simmer and cook for 10 minutes, covered.

2. Stir in the margarine until it melts.  Add tomatoes, garbanzos, and spices.  Bring to a boil.  Lower heat and simmer, uncovered for about 10 minutes

3. Serve hot.