Tag Archives: tomato

Cheesy Vegan Marinara Whole Wheat Pasta

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Ingredients
1 red pepper, diced
2 cups kale, chopped
2 stalks celery, diced
1 medium onion, diced
5 cloves garlic, minced
2 cups diced tomatoes
35 oz crushed tomatoes
2/3 cup nutritional yeast flakes
2 T raw sugar
1 handful of fresh basil, chopped
1 T dried oregano (or handful of fresh, chopped)
3 T olive oil
Sea salt and pepper to taste

Process

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Put olive oil in large saucepan and heat at medium high. Add onions, red peppers, celery, and garlic and sauté until they begin to soften. Add kale, diced tomato, basil, oregano, and nutritional yeast and stir, allowing mixture to begin to warm.

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Gradually stir in the crushed tomato, stopping when you reach the level of “cheesiness” that you prefer. Mix in sugar, salt, and pepper and heat through. Once heated, turn to low until ready to serve.

Serve over whole grain pasta. We prefer spaghetti or linguini with this sauce, but you could use any type.

 

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Vegan Tomato and Basil Bruschetta

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We just got back from a family trip that included a lot of big meals out, as well as cooking for a crowd. So, tonight I wanted something a bit more simple. I cooked up some Italian sausage (both vegan and not), steamed some green beans from the garden, and threw together a simple bruschetta with fresh locally grown and made ingredients.

Vegan Tomato and Basil Bruschetta

1 loaf Italian bread, sliced into 1/2 inch slices
1 large tomato (or 2 smaller tomatoes – I used one red and one yellow)
3 cloves garlic
Enough basil to have a 1/2 leaf or leaf for each bread slice
Olive oil

Preheat oven to 450*  Slice tomatoes very thinly and into half slices. Remove basil leaves from stem and clean.

Slice garlic cloves in half and rub each slice of bread with garlic. Brush bread with olive oil (or spray on).

Place bread on baking sheets or stones and cook 5-6 minutes per side (more or less depending on how browned you like the bread to be).

Remove bread from oven and place 1 tomato piece and one basil leaf on each. Optionally, you can spray or coat again with olive oil at the end and/or gently salt with sea salt.

Vegan Orzo Salad

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On yet another super toasty day in July, I was left pondering this afternoon what to make for dinner. Remembering that there was orzo in the pantry, I surfed the web looking for recipes. I came across many recipes for orzo salads, but most were not vegan friendly, and many had ingredients that I didn’t have in the house. So, after I got home from work, I gathered things that seemed like they would go well and put together this dish. It was a hit with the people in the house who aren’t completely pasta picky (i.e. only like spaghetti and mac n cheese). I loved it and am looking forward to leftovers tomorrow!

Easy Vegan Orzo Salad

1 lb orzo
1 can cannellini (white kidney) beans
1/3 cup fresh lemon juice
1/3 cup olive oil
1 bunch basil chopped
4-5 scallions chopped
1/2 cup pine nuts
1 large tomato diced (or 1 cup grape tomatoes cut in half)
Sea salt and pepper to taste

Cook pasta according to directions, al dente, and then rinse with cold water. I add some olive oil to the pasta water, but that’s optional. While the pasta is cooking, juice your lemons, chop the basil, scallions, and tomatoes, and prep your beans. Combine lemon juice and olive oil and wisk. Place pine nuts in a skillet and toast gently. Mix all ingredients and serve at room temp or chill.

Yum!