Here are six recipes to help jump-start your week. Enjoy!
PASTA WITH GREENS, CHICKPEAS, AND OLIVES
This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."
Serves: 4 to 6
10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)
2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
1 small red bell pepper, cut into strips
10 to 12 ounces chard, kale, or spinach, any variety
3 medium ripe tomatoes, diced
15- to 16-ounce can chickpeas, drained and rinsed
1/2 cup sliced pitted oil-cured olives (such as Kalamata)
1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1/4 to 1/2 teaspoon dried hot red pepper flakes, optional
Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.
If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.
Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.
Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.
Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.
Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.
Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.
Read more at http://www.vegkitchen.com/front-page/pasta-with-greens-chickpeas-and-olives/#Zmm5GfhgzlAAE8dT.99
BLACK-EYED PEAS WITH SPINACH AND HERBS
"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.
Serves: 6
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped leek (white part only), well rinsed
Two 16-ounce cans black-eyed peas, drained and rinsed
2 large or 3 medium tomatoes, diced
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)
1/2 cup chopped fresh parsley, or more, to taste
4 scallions, sliced
Salt and freshly ground pepper to taste
Hot cooked rice or other grain, optional
Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.
Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.
Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.
Serve at once over hot cooked rice or other grain, if desired.
Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.
SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE
"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"
Serves: 6
1 1/2 cups quinoa, rinsed in a fine sieve
1 vegetable bouillon cube
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 large broccoli crowns, cut into bite-sized pieces
1/3 cup sliced sun-dried tomatoes or sliced black olives
Salt and freshly ground pepper to taste
1 1/2 cups grated vegan cheddar cheese
Preheat the oven to 400º F.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.
Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Jolinda writes, "Vegan peanut butter cookies with chocolate chips - no eggs, no dairy, just delicious cookies! It's been said that whomever was the first person to mix together chocolate and peanut butter deserves an award for their contribution to humanity, and I couldn't agree more. Yum. Period. Nuff said."
Ingredients:
1 cup vegan margarine
1/2 cup sugar
1/2 cup brown sugar
1/4 cup soft (silken) tofu
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup peanut butter
1 cup chocolate chips
Preparation:
Pre-heat the oven to 400 degrees.
In a large bowl, cream together the margarine, sugar and brown sugar. Add the tofu and vanilla and whisk until smooth and creamy.
In a separate bowl, combine the flour, baking soda and salt. Add to the margarine mixture and combine well.
Add the peanut butter and mix well, then fold in the chocolate chips.
Roll the dough into 1 inch balls and place on a baking sheet. Bake for 5 to 8 minutes, until cookies are golden brown.
