Vegetarian one pot tomato basil pasta

One-Pot Pasta with Tomato-Basil Sauce

(recipe from myrecipes.com)

Servings: 4

Ingredients

• 12 ounces fusilli pasta, or pasta of choice
• 1 (28-oz.) can diced tomatoes, I used an already spiced can
• 2 cups vegetable broth
• 1/2 medium-size yellow onion, sliced
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano
• 1/3 cup firmly packed fresh basil leaves, chopped
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1/4 teaspoon dried crushed red pepper
• 1 (6-oz.) package baby spinach

• Freshly grated Parmesan cheese

Step 1

Place first 10 ingredients in a Dutch oven or large frying pan in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes).  Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.

Step 2

Remove from heat, and stir in spinach and some grated parmesan. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.

Vegan Paella

Vegan Paella

(recipe modified from Arbonne’s 30 days)

recipe for approx. 8 persons

Ingredients:

3 tbsp. olive oil,

1 medium yellow onion, chopped fine

1 ½ tsp. fine sea salt, divided

6 garlic cloves, minced

2 tsp smoked paprika

1 can (425g) diced tomatoes, I used a spiced can

2 cups rice

1 block of extra firm tofu, pressed, cut into cubes

3 cups vegetable broth

1 can (400g) quartered artichokes, I used the ones that were marinated and used the oil

2 red bell peppers, sliced into long ½” wide strips

½ cup kalamata olives

2 cups spinach

pepper

¼ cup chopped fresh parsley

2 tbsp lemon juice

½ cup frozen peas

30cm large dutch oven

Directions:

Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the 2 racks for your dutch oven (I used a large skillet instead). Preheat the oven to 350 degrees F.  Heat olive oil in the dutch oven (or large skillet) over medium heat until shimmering.  Add the onion and a pinch of salt.  Cook until the onions are tender and translucent.

Stir in the garlic and paprika and cook until fragrant.  Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes.  Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the tofu, broth and 1 teaspoon of salt.

Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.  Cover the pot and transfer it to the lower rack in the oven.  Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50-55 minutes.

Meanwhile, line a large, rimmed baking sheet with parchement paper.  On the baking sheet, combine the artichokes (in its oil), peppers, chopped olives, ½ tsp. of salt, and ground black pepper.  Toss to combine, then spread the contents evenly across the pan.

Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40-45 minutes.  Remove from the oven and let the vegetables cool for a few minutes.  Add 2 cups spinach and ¼ cup parsley to the skillet/dutch oven and the lemon juice and toss to combine.  Season with salt and pepper to taste.  Sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes.  Serve.

Gluten Free Vegan Blueberry Muffins

GLUTEN-FREE VEGAN BLUEBERRY MUFFINS

(recipe from rhiansrecipes)

·    you can use any type of oil: coconut oil, olive oil or vegetable oil

·    you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc

·    you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc

·    you can substitute the ground almonds (almond meal/almond flour) with ground walnuts

·    for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (1/4 cup) coconut flour instead of 150g (1 1/4 cup) ground almonds

·    you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free

·    you can use either fresh or frozen blueberries

·    if you’re not into blueberries, you can use any other type of similar fruit such as raspberries, blackberries or cherries, or dried fruit such as dried cranberries, figs or dates.

·    Tip: Make sure to use the right amount of baking powder – 2 heaped teaspoons! Use too little baking powder and your sponge won’t be fluffy, too much and it’ll have a bitter taste

Prep time: 15 minutes

Cook time: 20 minutes

Total: 35 minutes

Servings: mine made about 14 muffins

Ingredients:

·    60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)

·    200 ml  unsweetened almond milk (or any other plant-based milk)

·    2 tablespoons lemon juice 

·    8 tablespoons maple syrup (or sub any other sweetener)

·    1 teaspoon vanilla extract

·    Pinch (Pinch) salt

·    150 g (1 1/4 cup) ground almonds (almond meal) *

·    150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)

·    2 heaped teaspoons baking powder (ensure gluten-free if necessary)

·    1/4 teaspoon bicarbonate of soda (baking soda)

·    100 g (1 cup) fresh blueberries

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds

Sift in the flour, baking powder and bicarbonate of soda

Mix well, adding a tiny splash more milk if it’s looking too dry

Add the fresh blueberries and fold in gently, to make sure you don’t crush them

Transfer the mixture between 8 muffin cases in a muffin tin

Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean

Tastes best when fresh, but keeps covered in the fridge for up to a few days

Beignets de tomates

Beignets de tomates

Recette de la Cuisine de Jean-Philippe

Ingrédients

3 tomates coupées en dés

½ ognion rouge haché

½ c. à café de cumin moulu

¼ c. à café de piment rouge broyé

½ c. à café de sel

½ c. a café d’origan séché

4c. à soupe de persil frais

¾ de tasse de farine tout usage

huile d’olive pour la cuisson

j'ai aussi ajouter 2c a the de pate a poudre a la recette, apres la farine & I fried in more oil.

Mayo Tzaziki

¾ de tasse de mayo végétale (vegan)

2c. à soupe d’aneth haché

½ c. à café de poudre d’ognion

½ concombre haché our rape

j'ai aussi ajouter 1 gousse d'ail

Étapes à suivre

Dans un grand bol, mélanger les tomates, les oignons rouges, le cumin, le piment rouge broyé, le sel, l’origan et le persil.

Broyer le mélange à la main.

Ajouter la farine et bien mélanger. La quantité de farine peut varier, la pâte doit conserver une consistance légèrement liquide.

Dans une poêle faire chaufferie 2 à 3 c à soupe d’huile d’olive.

Ajouter le mélange 1/4 de tasse (60 ml) à la fois afin de former des galettes.

Faire cuire 3 minutes de chaque côté ou jusqu’à ce que les galettes soient bien dorées et que l’intérieur soit cuit.

Servir accompagné de mayonnaise tzatziki.

Mayonnaise Tzatziki

Dans un bol, mélanger tous les ingrédients et réfrigérer jusqu’au moment de servir.

Pain au Banane Vegan

Pain au Banane Vegan

Recette de la Cuisine de Jean-Philippe

Ingrédients:

2 bananes bien mûres

1c. a soupe de jus de citron

½ tasse d’huile végétale

½ tasse de lait vegetal (soy milk)

1 tasse de cassonade pressée

2 tasses de farine tout usage

1c. à thé de sel

1c. à thé de poudre à pâte

1c. à thé de bicarbonate de sodium,

3c. à soupe de graines de lin moulues

1/3 tasse noix hachées (walnuts)

1c. a table d’huile vegetal (vegetable oil) pour le moule a pain

Étapes à suivre

Préchauffer le four à 350°F / 180°C. 

Huiler un moule à pain de 23 x 13 cm (9 x 5 po).

Dans un bol, réduire en purée les bananes. Ajouter le jus de citron, l’huile végétale, le lait végétal et la cassonade et battre à l’aide d’un batteur électrique jusqu’à ce que le mélange soit homogène (moi je le fait a la cuillere). Réserver.

Dans un autre bol, mélanger la farine, le sel, la poudre à pâte, le bicarbonate de sodium les graines de lin moulues et les noix hachées. 

Ajouter les ingrédients secs aux ingrédients humides et mélanger le moin possible à la cuillère.

Étaler la pâte dans le moule à pain. Cuire au four pendant environ 45 minutes ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre. (55 minutes environ ici)

Laisser reposer 15 minutes, démouler et servir

Mushroom Stroganoff (Vegan)

Mushroom Stroganoff (Vegan)

Recipe from Tasty, one pot vegan dinners

Ingredients

(for 4 servings)

·       2 tablespoons olive oil, divided

·       1 medium yellow onion, diced

·       12 oz cremini mushroom, sliced (340 g)

·       3 cloves garlic

·       ½ teaspoon dried thyme

·       ¼ teaspoon pepper

·       ½ teaspoon salt

·       ¼ cup dry white wine(60 mL)

·       ½ tablespoon vegan worcestershire

·       ¼ cup flour (30 g)

·       2 cups vegetable broth(480 mL)

·       1 ½ cups almond milk(360 mL)

·       8 oz fusilli pasta, uncooked (225 g)

·       fresh parsley, chopped, for serving, garnish

Preparation

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
2. Add the mushrooms and cook until most of the juices have evaporated.
3. With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
4. Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
5. Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
6. Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
7. Serve immediately, garnished with parsley.
8. Enjoy!