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When I have no time and no food, I like to make this quick and easy pasta. It’s relatively cheap and healthy, too! It requires a jar of sundried tomatoes in oil. I always have one in the pantry, as it’s uses are endless. Enjoy!

Ingredients:

Whole wheat of quinoa pasta, 1 cup, dry

Broccoli florets, 1/2 cup

Sundried tomatoes in oil 1/4 cup

Salt, paprika

optional: basil and garlic to taste

optional: 1/4 cup of pine nuts

Parmesan or soy cheese , 1/4 cup

Bring a pot of water to a boil and throw in the pasta. Three minutes before it’s cooked (after about 8minutes in the pot,) throw in the broccoli. When the pasta is al dente, strain it together with the broccoli and put it in a large bowl. Add the sundried tomatoes in oil, the salt and the spices. Serve hot or cold with parmesan or vegan cheese.

In my quest for how to destroy excess zucchinis, I found a great recipe. My friend, Dr. Johnny Bowden posted the best squash spaghetti  recipe ever! If you like Thai food, try my adaptation of it. I added peppers and peanuts, substituted Tamari with Bragg’s and put peanut butter instead of almond one. The  peppers make this dish spicy, which I like.

 

zuchinni noodles
Serves 6

Ingredients:

3 Tbs. raw peanut butter

3 Tbs. Bragg’s Aminos

3 tsp. curry powder

2 fresh chili peppers, diced

3 medium organic summer squash

1/4 cup unsweetened shaved coconut

1/3 cup raisins

1/2 cup chopped fresh cilantro

1/3 cup dry roasted peanuts

  1. Combine almond butter, tamari, and curry powder in large bowl, and whisk until well mixed. Set aside.
  2. Trim ends off squash. Using mandolin or sharp vegetable peeler, slice squash lengthwise into long, thin strips.
  3. Add squash strips to bowl, and gently toss with peanut butter mixture until well coated. Add coconut, raisins, peanuts, peppers and cilantro, and toss until evenly distributed. Serve immediately, or chill for up to 48 hours.

This is my favorite soup. Warm, hearty, full of spices and veggies, it can heat up a cold winter night and add substance to summer lunch. If you add a couple of pieces of toast to a bowl of this soup, you have a nice meal right there. Croutons work, too. You can also have a small bowl of this soup as an appetizer. When selecting vegetables for the soup, keep the red/green balance in mind. The vegetable mixture  has to be about 50% red and 50% green. In this recipe, I put things like broccoli and sweet potatoes. There is also nothing wrong with string beans and squash: be creative, but keep the red/green balance!

The yield for this recipe is a large soup pot, for about 6-7 people.

Ingredients:

1/2 cup broccoli  florets

1/2 cup kale leaves, separated from the stalks

1/2 cup carrots, peeled and chopped

1/4 cup cup celery, chopped

2 medium sweet potatoes, chopped

1/4 cup parsley, diced

1/2 cup whole wheat penne pasta or uncooked buckwheat

1/2-3/4 can garbanzo beans

1/2 cup olive oil

Salt, paprika to taste

2 tbsp. curry powder

3 garlic cloves, pressed

7 cups of water

Put the carrots and the sweet potatoes in the water and bring to a boil. Add the rest of the vegetables, cover and let simmer for 3 minutes. Add the garbanzo beans, the pasta or the grain and let simmer for another 10-15 minutes (taste the pasta or the grain for readiness.) Add olive oil and the spices and simmer for a minute or two. Let the soup stand for 20 minutes before serving.

 

A lot of my friends complain that their kids don’t  eat any veggies and do eat too much pasta. This simple quinoa pasta dish packs all the veggies in the sauce and all the grain in the pasta. Best of all,  the kids probably won’t even be able to tell! If you have some extra time and want to be creative, you can try to make some awesome homemade pumpkin pasta recipe from Vegan Dad instead of the store-bought quinoa variety. You can also double or triple the sauce recipe and freeze the leftovers.

Ingredients:

5 medium ripe tomatoes

1 medium onion, chopped

1/2 cup olive oil

1/2 cup water

1 cup of shredded carrots

1 medium zucchini, shredded

4 leaves of kale, chopped

Handful of fresh basil leaves

3 garlic cloves, minced

salt, paprika

one pack of quinoa pasta, cooked, according to package instructions.

Put and leave the tomatoes in boiling water. When their skin cracks, peel the tomatoes. Chop them. Sautee the onion in olive oil for about 3 minutes, add the kale and the water and simmer for another 3-4 minutes. Add the carrots and the zucchini and simmer for another 3-4 minutes. Add the tomatoes and simmer for another 3-4 minutes. Add the spices. Let the sauce stand for another 3-4 minutes. Put the sauce in the blender or food processor and process, until smooth.  Serve on quinoa pasta. Optionally, put some parmesan cheese on top. You can leave a basil leaf or two for garnish.

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