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.