Cauliflower Penne

We love cauliflower and pasta -- I've seen several recipes on the internet, blogs and magazines using different things to make this dish. This is my vegan version. I ate some of the leftovers cold the other day and it just as good as when it's fresh and hot!

• 1 box (16 oz) penne
• 2 tablespoons olive oil
• 2 links Tofurky Kielbasa, sliced into coins
• 1 head cauliflower, cut into florets
• 4 garlic cloves, chopped
• 1 can (28 oz) diced tomatoes, (the ones I used had garlic & onion), undrained
• 1/2 cup kalamata olives, pitted and chopped
• 3 tablespoons small capers
• 1/4 teaspoon crushed red pepper
• salt and pepper to taste
• Garnish: vegan parmesan

Cook the penne according to the package directions. While it's cooking heat the oil in a nonstick skillet and add the kielbasa coins. Cook until brown on both sides, set aside.

Using the same skillet add the cauliflower and cook until it starts to brown slightly. But you aren't cooking it all the way just yet.

Add the rest of the ingredients listed (except the Parmesan). Cook, covered, stirring occasionally about 5-8 minutes.

When the cauliflower is tender add the pasta and kielbasa. Stir well. I added a little homemade parmesan to each bowl.

Enjoy!

Three Bean & Kale Stew

We received more kale from the CSA and so I looked at a few different recipes and came up with this. This is a very flavorful and hearty stew. You can always use whatever beans you have on hand or like, or even use all of one kind.

• 1 tablespoon olive oil
• 1 sweet onion, diced
• 3 cloves garlic, diced
• 1 can Cannellini bean, drained and rinsed
• 1 can Kidney bean, drained and rinsed
• 1 can Black bean, drained and rinsed
• 2 cans fire-roasted tomatoes
• 3-4 cups chopped kale
• 3 cups vegetable broth
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon crushed red pepper

This is my helper, she loves opening the cans for me (she is also a pretty good stirrer.)

 

 In a large soup pot, heat oil. Add onions and garlic and saute til translucent.

Add beans, tomatoes and seasonings. Stir well and bring to a boil.

Add broth and kale, simmer until kale is tender.

Serve with a crusty bread and Enjoy!!

Lasagna Soup

I found some Tofurky Spinach Pesto sausages at Ward's the other day. I had already printed this Lasagna Soup recipe to add my own twist to. This is my version of yummy, filling, flavorful soup.

• 1 package Tofurky Spinach Pesto Sausage, torn into chunks
• 1 red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 8 ounces rotini, uncooked
• 2 teaspoons olive oil
• 2 teaspoons Italian seasonings
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper, crushed
• 28 ounces diced tomatoes
• 14 ounces tomato sauce
• 12 cups water
• 2 vegetable bouillon cubes
• 4 cups chopped spinach 

In a large soup pot, heat the olive oil on medium heat. Add the sausage, onions, bell pepper and garlic and cook for 10-12 minutes. I like to cook it til the sausage starts to get some brown color to it.

Add the diced tomatoes, tomato sauce, and spices and bouillon cubes.

Bring to a low boil and add water. Low boil for 15 minutes.

Bring the soup to a boil and add the rotini pasta. Cook according to packaged directions. Add the spinach and only cook for 5-10 minutes.

 Serve with some crusty bread and enjoy!

Curried Sweet Potato & Squash Soup

I still have HUGE sweet potatoes from the CSA and I picked up a Kabocha squash the other day. The squash was on sale, I had no idea what I was going to do with it, but I had never eaten Kabocha before and wanted to try it.  While watching the Foodnetwork last week Rachael Ray prepared a Curried Squash Soup on one of her shows and decided I was going to make it with the squash and sweet potato. This is my vegan version. This is a delicious and thick soup it also makes a lot.

• 1 medium Kabocha squash, deseeded and sliced (I peeled mine after it was cooked)
• 1 extra-large sweet potato, peeled and cut into the same size as the squash
• extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon nutmeg
• 2 slightly round tablespoons curry powder 
• 1 tablespoon cumin
• 2 tablespoons agave
• 3 tablespoons vegan margarine
• 4 cloves garlic, chopped
• 3 carrots, thinly sliced (mine were skinny - if your carrots are large only use 2)
• 1 Gala or other crisp apple, peeled and chopped
• 1 sweet onion, chopped
• 1 quart no-chicken chicken bouillon 
• Chopped scallions, for garnish

Preheat the oven to 400 degrees F. In a large bowl toss squash and sweet potato with enough olive oil coat lightly. Sprinkle with salt, pepper and nutmeg, coat with the curry powder. Drizzle the agave all over. Give it all a good toss to coat everything well. 

Roast until golden on the edges and very tender, about 25 minutes. The smells will make your house smell terrific. 

While the veggies are roasting, heat a drizzle of olive oil in a soup pot over medium to medium-high heat, and then add the margarine to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes.

Add the bouillion/stock. Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. 

Add the roasted squash and sweet potatoes. Puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender.

Adjust the seasoning if necessary.  

 Garnish with the scallions.

I made open faced grilled cheese toast to go with this. Yummy!!

This made a lot of soup, I put the leftovers in quart Mason jars, one for us and one for my daughter and her family.