One Pot Thai Peanut Pasta

Another one pot wonder for dinner. This just doesn't get any easier. Drop everything into your pot, cover, cook, a final stir and serve.

• 1 box whole wheat linguine
• 4 cups vegetable broth
• 1/4 cup water
• 4 cloves garlic, minced
• 2 inches of fresh ginger, peeled and sliced into large discs so you can find it later
• 1 large carrot, peeled and cut into 1/4 inch by 2 inch pieces
• 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
• 4 green onions, sliced in half lengthwise and then into 2 inch long pieces
• 1 cup roasted salted peanuts
• 2 tablespoons peanut butter
• 1/2 teaspoon red pepper flakes
• 1 tablespoon liquid aminos

After cooking:

• juice of two limes
• 1 cup cilantro, chopped
• chopped peanuts to garnish

Place all ingredients in the first list in a large skillet or pot and bring to a boil.

Reduce to a simmer and cook for recommended time on pasta box or until pasta is al dente. Cover during cooking. 

Remove from heat and fish out the ginger slices (or you can remove them while serving and you happen upon them.) Stir in lime juice and cilantro. Serve topped with chopped peanuts, extra cilantro and lime slices.

Enjoy!

Quick Black Bean Enchilada Quinoa

Another one-pot wonder. The leftovers reheat well and could also be rolled up in a tortilla to re-purpose them. You probably have all the ingredients in your kitchen now. This is definitely a make-up filling, healthy dish.

• 1 cup quinoa, rinsed (I used multi-colored)
• 1 can black beans, rinsed and drained
• 1 sweet potato, peeled and cut into 1/2 inch pieces
• 2 cups corn, fresh or frozen (I had fresh that had been cooked on the grill the day before) I just cut it off the cob
• 1 can diced tomatoes
• 1 packet taco seasoning, low-sodium
• 1 can red enchilada sauce (10 ounce)
• 1/2 cup water
• 2 cups chopped kale or spinach
• 1/2 cup Daiya cheddar shreds
• Garnish, avocodo, limes, cilantro

In a large skillet combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, taco seasoning, enchilada sauce and water.

Bring to a boil, cover, reduce heat and simmer until quinoa is done (about 15-20 minutes). Stir occasionally. If necessary add more water.

Stir in kale and cheese.

Serve immediately with desired garnishes.

Enjoy!

Italian Mushroom & Seitan Bowl

This was a very flavorful bowl of food. It is not a saucy dish, which is the type of bowls I normally like, but it had wonderful flavor. You could add a splash of olive oil when you serve it or even add some vegetable broth to the dish before serving. We enjoyed it with a small side salad.

• 1 8-ounce package baby bellas, sliced
• 1 package Tofurky chick'n strips (not pictured)
• 1 box penne or rotini pasta, cooked according to package directions
• 3 garlic cloves, peeled and minced
• 1 shallot, sliced thinly
• 1/4 cup sun-dried tomatoes, sliced (not in oil)
• 1 tablespoon capers
• salt and pepper, to taste
• a couple springs fresh oregano
• fresh parsley
• olive oil, for cooking

Start your water to cook the pasta. Cook according to package directions. Set aisde.

Heat olive oil in a large pan. Add shallot, cook for 1 minute. Add garlic and cook for 1 more minute.

Add mushrooms, sun-dried tomatoes, seitan, capers, salt and pepper. Cook about 6-8  minutes until mushrooms are done. Add parsley and oregano to taste.

Serve over pasta.

Enjoy!