delicious

This delicious pasta dish is extremely simple to make. Feel free to replace the kale with spinach or any other green veggie. Romano Beans can also be swapped for bean of choice. Enjoy!

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Ingredients:
– 500g pasta
– 2 Tbsp olive oil
– 2 Tbsp butter
– 3 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– 1 can Romano beans, drained & rinsed
– 1 Cup kale, shredded
– 1/3 Cup parmesan cheese, shredded
– Salt & pepper, to taste

Directions:
1- Cook pasta in large pot salted water until “al dente”
2- Heat olive oil and butter over low heat in pan. Add garlic and sauté until
fragrant, about 1 minute.
3- Add kale and tomatoes. Sauté until tomatoes begin to release juices, about 2-3
minutes. Stir in beans. Add salt, pepper, half of cheese.
4- Toss cooked pasta in bean mixture. Serve topped with remaining Parmesan

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Made a very festive vegetarian appetizer and dessert. The veggie pate is super delicious and simple if you have a food processor (recipe below). The minted pomegranate fruit cup is a perfect, refreshing dessert after a heavy meal. Simply combine pomegranate seeds with diced oranges. Combine with fresh mint muddled with sugar and serve in a pretty glass.
Veggie Pate:
Ingredients:
– ½ can lentils, drained & rinsed
– ½ Cup sunflower seeds, toasted
– 1 Tbsp olive oil
– 3 shallots, chopped
– 2 Cups mushrooms, chopped
– ½ Cup parsley, chopped
– 1 Tbsp rosemary, dried
– ¼ Cup nutritional yeast (optional)
– Salt & pepper, to taste

Directions
1) Toast sunflower seeds in a large skillet over medium heat until fragrant.
Place into food processor.
2) Return pan to heat and add oil. Saute shallots until translucent. Add
remaining ingredients. Saute until mushrooms cooked, about 4-5 minutes.
3) Place mushroom mixture into food processor and pulse until a pate
texture is reached.
4) Press into a container and cool in fridge.
*Makes 6-8 appetizer servings

Weather getting you down? Consider this Roasted Beet & Sweet Potato Soup a warm ray of sunshine on a cold day! My secret ingredients? Patak’s curry paste for insta-flavour and a can of white beans to add some protein / fibre to the mix. Purées into a thick, beautifully coloured dish!

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Ingredients:
– 2 Tbsp vegetable oil + 1Tbsp
– ½ Onion, diced
– 2-3 large beets, peeled, cut into cubes
– 1 large sweet potato, peeled, cut into cubes
– 1-2 Tbsp Patak’s curry paste
– 1 Can white beans, drained and rinsed
– 500ml vegetable stock
– Salt & pepper, to taste
For Toppings
– Chopped fresh herbs of choice
– Plain Greek yogurt

Directions
1) Preheat oven to 375. Toss beets and sweet potato in 2 Tbsp oil. Roast
until fragrant, about 20-25 minutes.
2) Sauté onion in 1 Tbsp oil. Add roasted vegetables, beans. Add curry
paste. Stir until combined.
3) Pour vegetable stock until vegetables just covered. Bring to boil then
lower to simmer. Simmer until vegetables soft, about 10-15 minutes.
4) Puree in blender or with immersion blender. Serve topped with a dollop of
Greek yogurt and chopped herbs

Just made this quick & delicious Veggie Caesar Salad for lunch. I topped it with pan fried smoked tofu and homemade croutons. My not-so-secret ingredient in the dressing and croutons? Nutritional yeast. Mmmmm – so much better than it sounds 😂. Can easily be replaced with Parmesan if you don’t have any on hand. So good… I may just have it again for dinner 😬🤣.

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Ingredients:
– 1 large head Romaine lettuce, chopped
– 1 block smoked tofu, cubed and pan fried
For Croutons
– 1 Cup bread, roughly torn
– 1 Tbsp olive oil
– 2 Tbsp nutritional yeast
– ½ tsp garlic powder
– ½ tsp oregano, dried
– Salt & pepper, to taste
For Dressing
– ½ cup plain Greek yogurt
– 2 Tbsp lemon juice
– 1 Tbsp olive oil
– 1 Tbsp Dijon mustard
– 1 clove garlic
– ½ tsp capers
– 3 Tbsp nutritional yeast
– ½ tsp oregano
– Salt & pepper, to taste

Directions
1) Preheat oven to 400 degrees. Cut/ tear bread into chunks and place in large bowl. Toss with nutritional yeast, oil, garlic powder, oregano, salt and pepper. Bake for 10 minutes, flip and bake for another 5 minutes oruntil golden and crisp.
2) Combine all dressing ingredients in blender and blend until smooth. 3) Pan fry tofu over medium heat.
4) Toss lettuce in dressing and add croutons. Top with tofu & serve.

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Kale and Romano Bean Pasta

Veggie Pate and Pomegranate Fruit Cup

Roasted Beet & Sweet Potato Soup

Veggie Caesar Salad