Pasta with White Wine Mushroom Sauce

 

This one is for the mushroom haters.  I know because I used to be one.  Cooking mushrooms in ways like this converted me.  It truly is quite an amazing flavor.  The addition of white beans adds protein to make it a complete meal on it's own but you can easily leave out if you like.  splurge and drizzle with truffle oil at the end.  Truffle oil is a pricey addiction, but well worth it.

Ingredients

2-3 cups bowtie pasta
Olive oil
1/3 cup diced onion
2 large garlic cloves, finely chopped
2 cups sliced mushrooms
2 Tbsp flour
3/4 cup vegetable broth
2 tsp reduced- sodium soy sauce
1/3 cup dry white wine
Salt and pepper to taste
1/2 can great northern beans, drained and rinsed
1/4 cup grated Parmesan or Italian cheese blend (optional)
1 cup baby arugula
Truffle oil for drizzling (optional)

Method

Cook pasta according to package, set aside.

Add enough olive oil to just coat bottom of a large skillet.  Heat over medium for 1-2 minutes, then add onion, garlic, mushrooms, and sprinkle with salt.  Cook for 5 minutes or until mushrooms are softened.

Stir flour into the mushroom mixture.  Add broth, soy sauce, wine. 

Let simmer for about 5 minutes.  Add pasta, beans, cheese, and stir.  Remove from heat and serve topped with arugula and drizzle with truffle oil if using.

Butternut Squash and Apple Soup

 

The biggest selling point of this soup recipe is not only amazing flavor, but only 6 ingredients not counting the pantry staples (oil and S&P).  The addition of potato lends a velvety consistency and the apple brings some sass to the party (tip: you can also use 1/4-1/2 cup of unsweetened applesauce). Splurge and add the coconut milk for the creaminess.  It's worth it. 

And here's the video of me making the soup.

 

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Ingredients

1 Tbsp vegetable oil
1 medium onion, diced
1 pound cubed butternut squash (about 2-3 cups)
2 red potatoes, peeled and cubed
1 medium apple, cored, peeled and diced
1-32oz. carton vegetable broth
Salt and pepper to taste
1/2 cup light coconut milk (optional)

Method

Heat oil in a large saucepan over medium heat.  Add onion with pinch of salt and cook until translucent (about 3-5 minutes).

Add squash, potatoes, apple, and vegetable broth.  Bring to a boil, reduce heat to low and simmer until squash and potatoes are tender.  About 20-25 minutes. Tip: cut your squash and potatoes the same size so they will be done in the same time.

Let the soup cool for about 10 minutes, then transfer to a blender or food processor and puree.  Return to the pot and stir in coconut milk, if using.

Apple Oatmeal Cookies

Ingredients

Dry
1 cup quick oats
2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp salt

Wet
1/2 cup apple sauce
6 Tbsp Earth Balance vegan butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 Ener-G egg replacers
2 tsp vanilla extract

1 small apple, peeling and chopped

Method

Mix dry ingrendients in a mixing bowl.

In a separate bowl, add butter, sugar, and brown sugar.  Mix until totally combined (a spatula works best).  Add the remaining wet ingredients and whisk until everything is incorporated. 

Working in batches, add some of the dry ingredients into the wet and mix.  Repeat until everything is incorporated.  Stir in the apple.  Transfer to the fridge to rest at least an hour.

Pre-heat oven to 350 degrees.

Scoop tablespoon size of the batter onto a parchment paper lined baking sheet.  Bake for 12-15 minutes.

Indian Spiced Chickpeas with Spinach

 A simple and easy to prepare dish of chickpeas incorporating some Indian flavors. Not only super flavorful but also packed with nutrients!  In fact, 1 cup of cooked chickpeas contains 12 grams of fiber, 26% of the daily recommended iron for women and a whopping 14.5 grams of protein!  Pair with rice and you've got yourself one filling meal!

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Serves 2

Ingredients

1 Tbsp vegetable oil
1/3 cup diced onion
2 cloves garlic, finely chopped
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp coriander
1 15oz. can chickpeas, drained and rinsed
1 1/2 cup vegetable broth
1 Tbsp lemon juice
1 bay leaf
1/2 frozen chopped spinach
1 Tbsp tomato paste (optional)
Salt and pepper to taste

Method

Heat oil in a large skillet over medium heat.  Add onions with a pinch of salt.  Cook 3-5 minutes, then add garlic, turmeric, cumin and coriander.  Cook 2 minutes.

Stir in remaining ingredients, reduce heat and simmer on low for 8-10 minutes or until it has thickened.  Remove from heat and serve over rice.

Ribollita - A Tuscan Vegetable and Bread Soup

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Ingredients

1 Tbsp olive oil
1/2 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced or finely chopped
2 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
32 ounces vegetable broth
1 (28-ounce) can whole plum tomatoes
2 cups chopped kale
1 (15-ounce) can canellini beans, drained and rinsed
1 cup fresh basil leaves, torn into pieces
2 cups cubed sourdough bread (preferably day old)

Method

Heat the oil in a large pot over medium-high heat.  Add the onion, carrots, celery, garlic, Italian seasoning, salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add tomatoes with juice and mash slightly with potato masher or back of a spoon.  Add broth and bring to a boil.  Reduce to a simmer and cook for 30 minutes. 

Stir in kale, beans, basil, and bread, cook additional 10 minutes and remove from heat.  Recommended to let it sit for a few hours before serving as this allow the soup to become even more flavorful.

Tip: If you're planning on freezing, leave the bread out and just add it in when you plan to serve.  You can also leave the bread out all together and it's still a delicious soup!