plant-based

Pasta Bowl with Summer Vegs

karenwpullen Main Dishes, Pasta, Recipes, Salads, Side Dishes , , ,

Not just another pasta salad, because it’s made with fresh corn, zucchini noodles, basil, tomatoes, bell pepper, and edamame. It’s a wow!

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Pasta Bowl with Summer Vegetables

Course: Main Course, Pasta, Salad, Side Dish
Cuisine: Vegan
Servings: 0

Equipment

  • blender

Ingredients

  • 3 ears corn husks and silks removed
  • 1 cup edamame frozen
  • 1 small zucchini or half a large one
  • 1 small yellow summer squash or half a large one
  • 1 cup grape tomatoes halved
  • 1/2 orange bell pepper chopped
  • 1/4 cup fresh basil
  • 8 ounces pasta penne or farfalle or rotini
  • 1 clove garlic
  • 1/2 avocado
  • 1 tablespoon fresh lemon juice

Instructions

  • Drop the ears of corn into boiling water; remove after five minutes. Remove corn from ONE of them and put into a blender with the garlic, avocado, lemon juice, and 1/4 cup water. Blend until smooth. This is the salad dressing.
  • Cut the corn from the remaining two ears in slabs; place in a large salad bowl.
  • Cook the pasta per package directions. In the final three minutes, add the edamame. Drain, and place in the bowl.
  • Spiralize the zucchini and summer squash. Cut into manageable pieces.
  • Add the squashes, tomatoes, basil, and bell pepper to the bowl. Mix to combine.
  • Pour the dressing over the salad and mix.

New Orleans-style Red Beans

karenwpullen Main Dishes, Recipes, Side Dishes, Soups and Stews , , ,
Prep Time10 minutes
Cook Time15 minutes
Print Recipe

Red Beans Cajun Style

Course: Main Course
Cuisine: Mexican, Southern
Servings: 0

Equipment

  • blender

Ingredients

  • 3 cups cooked kidney beans 2 cans, drained and rinsed or 1 cup dry
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 6 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon hot sauce
  • 1 teaspoon thyme dried
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 cups vegetable broth
  • 1/4 teaspoon liquid smoke

Instructions

  • If you are using dry beans, soak overnight.
  • Sauté the onion, bell pepper, and celery until tender, about 5 minutes.
  • Add garlic and cook one more minute; do not brown.
  • Stir in parsley, hot sauce, thyme, paprika, and salt. Cook one minute.
  • **Add kidney beans and vegetable broth and simmer for 10-20 minutes. ( If you are cooking dry beans soaked overnight, drain them, add an additional 2 cups of water and simmer for 90 minutes. Or, pressure cook in an instant pot for 8 minutes then add with the broth.)
  • Add liquid smoke. Scoop out about a half cup of the beans and blend until smooth, add back in, for a creamy texture.
  • Serve over rice or grits.

Soy Curl Fajitas

karenwpullen Main Dishes, Recipes, Sandwiches , , ,
Prep Time10 minutes
Cook Time25 minutes
Print Recipe

Oven-fried Soy Curl Fajitas

Course: Main Course, Sandwich, Snack
Cuisine: Mexican
Servings: 0

Ingredients

  • 4 ounces soy curls 1/2 bag, Butler soy curls
  • 3 cups vegetable broth or water very hot
  • 1/4 cup cornmeal
  • 1/4 cup nutritional yeast
  • 1 teaspoon poultry seasoning
  • 1 large onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small zucchini in thin strips
  • 1 small yellow squash in thin strips
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons taco seasoning
  • 1 tablespoon Worcestershire sauce

Instructions

  • Preheat the oven to 400°F.
  • Put the soy curls into a bowl and pour the hot broth or water over them. Let soak for 5 minutes until soft.
  • Prepare the breading by mixing the corn meal, nutritional yeast, and poultry seasoning in a bowl.
  • Drain the soy curls, place in a colander and press with a spoon to push out much of the moisture.
  • Put the soy curls into a bowl and sprinkle the dry mix over them. Stir to coat the curls on all sides.
  • Cover a large baking sheet with parchment paper. Place the breaded soy curls on the baking sheet, spreading them out so they aren't touching.
  • Cook 10 minutes; turn them over and cook 10 more minutes. They should be crispy on the outside.
  • While the soy curls are in the oven, sauté the onion, peppers, zucchini, and yellow squash. Add a little water if they begin to stick. Season with Worcestershire sauce, taco seasoning, paprika, salt, and pepper.

Notes

Mix the soy curls with the vegetables and serve in a flour tortilla with garnishes like guacamole, vegan sour cream, salsa.
These oven-fried soy curls are also good in a salad, or served with fries and dipping sauces.