vegetable broth

One Pot Pasta with Sausage, Greens & Beans

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Ingredients:

  • 2 Cups Penne Pasta

  • 1 Lb. Sausage, Cut in 1/4 in. Slices

  • 1/2 Cup White Beans

  • 2 Cups Braising Greens, Chopped

  • 4 Cups, Vegetable Broth

  • 1/2 Tbsp. Red Pepper Flakes

  • 2 Tbsp. Olive Oil

  • 2 Cloves Garlic, Minced

  • 1 Tbsp. White Wine Vinegar

  • 1/4 Cup Parsley, Chopped

  • Salt and Pepper

Process:

  1. In a large pot, heat Olive Oil over medium/high heat

  2. Add sausage to pot; cook stirring often for around 5 minutes (until beginning to brown)

  3. Add Greens and Garlic to pot, cook for another two minutes, until Greens begin to wilt

  4. Add Vegetable Stock, Pasta, White Beans, and Parsley to pot; cook until pasta is al dente and liquid is mostly absorbed (around 15 minutes)

  5. Remove from heat, add Vinegar and Red Pepper Flakes to pot

  6. Season with Salt and Pepper

Vegan Squash & Herb Mac & 'Cheese'

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Ingredients:

  • 2 Cups Elbow Pasta (or preferred pasta)

  • 1 Cup Winter Squash, Chopped

  • 1/2 Cup White Beans

  • 2 Cups Vegetable Stock

  • 2 Tbsp. Nutritional Yeast

  • 1 Tbsp. White Wine Vinegar

  • 1 Sprig Winter Savory

  • 1 Sprig Thyme

  • Salt & Pepper

Process:

  1. In a medium sauce pan, bring 4 cups of water to a boil

  2. Add pasta to the boiling water and cook until al dente; strain pasta

  3. In a second sauce pan, heat Vegetable Stock over medium heat

  4. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

  5. Drain excess stock from the pot, and remove herb stems

  6. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

  7. Pour Mixture over cooked pasta

  8. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!

Napa Cabbage Rolls with Mushrooms and Kimchi

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Ingredients:

  • 6 Leaves of Napa Cabbage

  • 1 Cup Mushrooms, diced

  • 2 Cups of Kimchi

  • 1/4 Cup Cilantro, finely chopped

  • 2 Cups Vegetable Stock

  • 1 Cup Rice

  • Soy Sauce

  • 1 Tbsp. Olive Oil

  • Salt and Pepper

Process:

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  1. In a medium sauce pan, bring Vegetable Stock to a rolling boil; add rice, cover and let simmer for around 15 minutes or until all liquid has been absorbed

  2. For Wraps, Bring around 10 cups of water to a boil in a large pot, season with salt; fill a second bowl with cold water and ice, leave next to the stove

  3. Carefully place the full cabbage leaves in the boiling water for 30-60 seconds, until just wilted

  4. Remove leaves and immediately place into an ice bath for 60 seconds; remove and set aside

  5. For filling, heat oil in a small pan; add mushrooms and garlic; cook around 3-5 minutes

  6. Mix together the cooked rice, mushrooms, garlic, kimchi and cilantro in a medium bowl

  7. Season with salt, pepper and soy sauce

  8. To assemble, place a leaf of cabbage on a plate, add 1/4 cup of filling to the middle of the leaf; fold over the stem and roll up gently so not to tear the leaf

  9. Continue until all leaves have been used

Chorizo, Potato, Kale & Bean Soup

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Ingredients:

  • 2 links of Chorizo

  • 3 Cups of cubed Potatoes

  • 4 Cups of Vegetable Broth

  • 1 Cup Soldier Beans

  • 1 Cup chopped Leeks

  • 1 Cup Chopped Kale

  • Salt

  • Pepper

  • Red Pepper Flakes

Process:

  1. In a large pot, over medium-high heat, crumble chorizo; cook and stir until browned

  2. After Chorizo has browned, add Veggie Stock, Potatoes & Beans

  3. Bring to a boil then reduce heat and let cook at a simmer for twenty minutes (cover)

  4. Add Kale, Leeks, Salt, Pepper and Red Pepper Flakes (season as desired)

  5. Cook until kale has softened (10-15 minutes)