1 yellow onion, chopped
1 large pepper, yellow, red, orange or green, chopped
1 1/2 Tablespoons chili powder
1/2 tablespoon dried oregano
1 teaspoon ground cumin
2 cloves garlic, minced
15 ounce can, pinto beans, rinsed and drained
15 ounce can diced tomatoes, undrained
2 cups vegetable stock
Sea salt, to taste
Freshly ground pepper, to taste
Cooked quinoa, rice, or pasta (optional)
In a Dutch oven, cook onions and peppers over medium heat, until softened 5 minutes, or until softened.
Add water, 1 to 2 Tablespoons at a time, as needed to prevent sticking.
Stir in chili powder through garlic.
Cook 1 minute.
Add beans through vegetable stock.
Bring just to boiling over medium-high heat.
Simmer, partially covered, 20 minutes or until mixture is slightly thickened.
Season with salt and black pepper, if desired.
Can be served as a soup.
Or served over cooked quinoa, rice or pasta for an extra-hearty meal.
Makes 7 cups
Inspired by a recipe from Forks Over Knives by Chef Del Sroufe
2 cups (8 ounces) pasta – ziti or any similar variety
24 ounce jar marinara sauce
6.5 ounce jar pesto, or homemade
1 pound silken tofu
Cook pasta according to directions on package.
Blend silken tofu in a blender or food processor until smooth.
In a saucepan combine silken tofu, pesto and marinara sauce.
Simmer uncovered for 20 minutes.
Pour sauce over pasta and serve.
2 small zucchini, cut into 1 inch pieces
1 medium eggplant, peeled and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 yellow onion, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons water
1 tablespoon olive oil
olive oil cooking spray
14 ounce can chickpeas, rinsed and drained
4 plum tomatoes, seeded and cut into 1 inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
1/4 cup Kalamata olives, pitted and sliced in half
1 1/4 teaspoons sherry wine vinegar or balsamic vinegar
3 tablespoons chopped fresh basil
Cooked pasta, optional
Preheat oven to 450°
In a large bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 1/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Fit a rimmed baking sheet with parchment paper and coat it with cooking spray.
Spread vegetables in a single layer in the pan; roast, stirring once, for 25 minutes.
In the same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.
Add to pan with the vegetables; roast 10-12 minutes more.
Toss roasted vegetables with the vinegar.
Sprinkle with basil
Note: Can be served over cooked pasta for a more heartier meal.
2 potatoes, peeled, cut into 1 inch cubes
1 teaspoon salt
8 ounces cavatappi or other short tubular pasta
8 ounces green beans, trimmed and halved
1/2 cup pesto
Coarse salt and fresh ground pepper
Place potatoes in a large pot of water to cover and bring to a boil.
Add 1 teaspoon salt and the pasta; return to a boil and cook for 2 minutes.
Add the green beans. Return to a boil. Cook until vegetables are tender and
the pasta is al dente, according to package instructions.
Drain; toss with the pesto and season with salt and pepper.
Serve warm or at room temperature.
Note: Pesto can be purchased at your favorite supermarket, or make your favorite pesto recipe.
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 – 14 1/2 ounce cans vegetable broth
15 ounce can diced tomatoes
15 ounce can cannellini beans, drained
15 ounce can kidney beans, drained
½ cup small pasta
½ pound spinach leaves, coarsely chopped
½ teaspoon salt
Freshly ground black pepper
Pinch of oregano, optional
Heat oil in a large stockpot over medium heat.
Add the onion and garlic. Cook, stirring occasionally for 3-5 minutes.
Add broth, tomatoes, beans and pasta. Cook for 15 minutes. Stirring occasionally.
Add spinach, salt and oregano.
Add more salt and pepper to taste.