Quick Pickled Onions (WFPBNO)

Pickled onions are so easy to make and will kick your tacos, burritos, enchiladas, etc. a notch. These will last in the frig for a couple of weeks. I use a red (or purple) onion for these most of the time but they are also good with the onion of your choice.

• 1/2 cup apple cider vinegar (I like to use Bragg's since it has the Mother included)
• 1 cup water
• 1 tablespoon sugar
• 1 1/2 teaspoon kosher salt
• 1 red onion, thinly sliced

Dissolve the sugar and salt into the water.

Add sliced onions to a jar with a lid (I reuse my Claussen jars).

Pour the water solution and vinegar over the onions. Add the lid to the jar and gently shake.

Store in frig until ready to use. They should sit for at least one hour before using. They will be crunchy and tangy.

Enjoy!!!!

Spicy Drunken Noodles with Italian Sausage

Oh my gosh this was so good. I splurged and bought a package of Beyond Meat Italian Sausages that were on sale. I try not to eat processed food, but damn they were delicious!!!! This is a very simple dish. I find pasta ribbons at Publix, they are vegan and the only place I can find them. This made 4-6 servings depending on how hungry you are and whether you serve with some bread and/or a side salad. Be sure to try this recipe out, it's amazing!

• 1 16-ounce package pasta ribbons
• 1 sweet onion, sliced
• 1 1/2 bell peppers, sliced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon crushed red pepper
• 3/4 cup red wine
• 3/4 cup crushed tomatoes
• 2 vegan Italian sausage links, roughly diced

Cook noodles according to package directions. You many not need the full package. You can decide if you want to cook them all or not. Once done rinse with cold water and set aside.

In a large nonstick skillet water sauté the onions about 5 minutes.

Add the bell peppers and another splash of water if needed. Cook for another 5 minutes.

Add the seasonings, wine and sausage. Cook 4-5 minutes more. 

Stir occasionally.

Add crushed tomatoes and cook until everything is hot.

Add the noodles to the pan and gently toss.

Garnish with cilantro and some black pepper.

Enjoy!!!

Chickpea & Artichoke Casserole (WFPBNO)

This casserole has some of my favorite foods in it. Who doesn't love a bite of artichoke and Kalamata olives are one of my favorites. I wanted to be sure the potatoes were done, so I boiled them for about 10 minutes before assembling this casserole. However, they may cook just fine in the casserole without the precook. I just didn't want to take any chances. I also used Yukon gold potatoes since you don't have to peel them. If you use a different type of potato you should probably peel them. 

• 1 can chickpeas, rinsed and drained
• 1 can artichoke hearts, quartered, rinsed and drained
• 2 cups Yukon gold potatoes, cut into 1-inch pieces
• 1 cup grape tomatoes, halved
• 1 cup red bell pepper, diced
• 1/2 cup kalamata olives, halved (I buy already pitted and halved olives)
• 1 tablespoon garlic, minced
• 3 tablespoons water
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• black pepper, freshly ground, to taste

I boiled my potatoes for about 10 minutes. Until a toothpick pierced it easily. Don't over cook them since they will cook more in the casserole. Drain and set aside.

In a large mixing bowl add all the ingredients, except for the vinegar. Toss to combine well.

Pour into a large casserole and cover with foil. Cook for 20 minutes.

Remove casserole from oven, toss and replace foil. Cook another 20 minutes.

Remove from oven, discard the foil. Add the vinegar, stir and bake another 15 minutes.

Serve hot with a side salad or over some pasta.

Enjoy!!!

Thai Vegetable Noodle Soup (WFPBNO)

I know it's summer and it's hot. But, I just had to have a bowl of soup. I love soup year round and although I don't make it very often when it's this hot outside, I had to have soup. This also used up some leftover frozen items in the freezer and some fresh veggies that needed to be used. You can substitute with whatever veggies you have on hand. I also love that this is basically a one-pot wonder and is ready in under 30 minutes.

• 1/2 cup scallions, thinly sliced
• 2 tablespoons Thai Spice Blend
• 4 cups vegetable stock or water
• 1 cup green beans, cut into 1-inch pieces
• 1 cup carrots, thinly sliced
• 4 ounces ramen noodles
• 1 cup snow peas, trimmed and halved crosswise
• 1 cup broccoli florets, 1-inch pieces
• 1 baby bok choy, cut into 1-inch pieces
• 4 ounces baby bellas, sliced
• 1 cup plant based milk, unsweet and unflavored
• 3 tablespoons lime juice

In a large Dutch oven add scallions, Thai Spice Blend and 1/4 cup water. Stir, cover and cook for 2-3 minutes.

Add stock, green beans and carrots. Bring to a boil, then reduce heat and simmer, uncovered for 5 minutes.

Add noodles, snow peas, mushrooms, broccoli and bok choy. 

Simmer 5-7 minutes until noodles are cooked. 

Add milk; cook 1 minute.

Stir in lime juice.

Serve with extra lime on the side. You could also garnish with sesame seeds, add sriracha for extra heat if needed. 

Enjoy!!!