Salad Time!

When it comes to salad options, there is no shortage of fun, filling, and delicious recipes for plant-based dining.

The recipe for the ranch salad with buffalo tempeh pictured above comes from Isa Chandra's site. It is filling and--equally as important--packed full of flavor.

One of my favorite recipe books is Salad Samurai, by Terry Hope Romero. With a variety of hearty options, and organized by season (so that the produce you use in each salad is at its best) this book really has it all. I've yet to be disappointed with a recipe. Some are certainly more time intensive than others, but all yield extremely satisfying results. I brought the blueberry tamari greens bowl to a work party and it was a smash hit, and I've made the green curry lentil quinoa salad for a gluten-free friend (delicious!). More recently I made the smokehouse chickpea salad, which my husband and I devoured. Many of her recipes call for the use of a grill or cast iron grill pan--and these are some of my favorites: the roasted corn salad with avocado is the perfect summer salad, the fiery fruit and quinoa salad kind of blew my mind, and the pesto cauliflower and potato salad? Incredible!

Fresh Spring Pasta with Ramps, Peas & Asparagus

I've been waxing poetic about spring lately. (love those ramps!) This recipe has lots of great spring veggies, and is based on a salad recipe I found while trying to come up with some more creative ways to use my ramps. I added some pasta because I'm a sucker for a good pasta dish, but see tips and tricks below for more ideas. You've heard enough about spring veggies from me the last few weeks, so let's get right to the recipe!

Spring Pasta with Ramps, Peas & Asparagus dressed with lemon vinaigrette
What You'll Need:

1 16 oz. package pasta (such as fettuccine)
Vinaigrette: 

3 tbsp extra-virgin olive oil
Juice from 1 lemon (~2 tbsp)
2 tsp grated lemon zest
1 tbsp minced shallot (approx. 1 small)
2 tbsp vinegar (white balsamic, apple cider, or just plain white)
Salt and pepper to taste

Veggies:
10 oz. defrosted frozen peas
2 cups fresh snap peas, ends trimmed, cut in half
1 pound asparagus, stalks trimmed, tips removed and separated
2-3 tbsp olive oil

~12 whole ramps, cleaned, ends trimmed

Combine dressing ingredients in small bowl. Whisk together and set aside.

Bring a large pot of lightly salted water to boil. While water is heating up, prepare an ice bath. Boil defrosted peas in the water until bright green (about a minute). Transfer to ice bath with a strainer, then add your snap peas to your boiling water and cook for about 2 minutes until also bright green and slightly tender, then transfer these to your ice bath with the strainer. Finally, add your asparagus tips (not the stalks) to the water, and boil until just tender (another minute or so), before also transferring to your ice bath with the strainer. Now remove all the veggies from the ice water and transfer them to some towels to dry.

Boil a separate pot of water to prepare your pasta according to package directions. Once the pasta is al dente, drain, and mix in the "dressing" ingredients. When your vegetables are relatively dry you can mix them in.

Now for your asparagus puree. Transfer the stalks to the blanching water and boil them until they're very tender, just a couple of minutes. Transfer to a blender and add 2 tbsp of olive oil. Blend until smooth, adding a bit of blanching water if needed. Season with salt and pepper to taste then set aside to cool a bit.

Finally, prepare your ramps. Heat some oil in a large skillet over medium-high heat. Add your ramps once hot and sauté until lightly browned in some areas and the leafy green part is beginning to soften. Season with salt and pepper to taste.

Spoon asparagus puree onto bowls or plates. Place pasta with veggies on top, and finally top with ramps!

Tips & Tricks:
Looking to cut down on the carbs? Want to make this gluten-free sans the gluten-free pasta? The original recipe I based this on was a salad, which is equally delicious. Substitute some micro greens or arugula for the pasta, and you're good to go!

Sautéed Fiddlehead Fern Pasta

Spring! It's such a wonderful time to take advantage of fresh produce. And as I said in my post a few weeks back, I have been doing just that.

This recipe features some wonderful local produce from Farmigo, but you should be able to find these ingredients in the early spring at a farmer's market or anywhere else selling local produce on the East Coast (the west has its own western fiddlehead fern, known as a lady fern).



Despite being quite intrigued, I'd never tried fiddlehead ferns before making this recipe. Frankly, they certainly look a bit strange and I wasn't quite sure how I would feel about them! Turns out they're delicious...essentially the texture of a delicate asparagus but with a richer flavor (almost nutty) that needs to be tasted to be fully appreciated.



Since I had never cooked with fiddlehead ferns before, I did some reading.  I checked out a few sites. GRACE Communications Foundation had a very thorough description of the history of their use, cultivation, characteristics, and how to prepare them.

There are mixed opinions on the health effects of eating ferns (see link above for more info), so it is best to eat them in moderation. It is also recommended to boil or steam them for 10 minutes before preparing. I was worried this might effect the flavor, but it did not! They were excellent. The site I used gave excellent instructions for cleaning and boiling, which I've included in the recipe below. said they paired well with ramps, so I incorporated both into my recipe. They compliment each other beautifully.



You essentially just sautée everything together, add your favorite pasta, a little splash of vinegar and lemon, and you're good to go!



Sautéed Fiddlehead Fern Pasta with Shallots, Ramps and Toasted Walnuts
What You'll Need:
8 oz. fiddlehead ferns, cleaned
1 small shallot, roughly chopped
3 tbsp olive oil (divided)
1/4 tsp red pepper flakes (or more, to taste)
1 bunch ramps, cleaned and trimmed
Salt and pepper to taste
1/2 tsp dried basil (plus a pinch)
1 tbsp white wine (optional)
1/4 c. toasted walnuts

1 16 oz. package pasta
1 tbsp white wine vinegar*
Juice of 1/2 lemon

What You'll Need to Do:
Clean your ferns. Fill a bowl with cold water, then gently add your fiddlehead ferns and swish them around. This should remove all of the brown, paper bits that can cling to them (which are just a part of the fern), and any dirt that may be hidden inside those tiny coils.

Prepare a bowl of ice water. Bring two pots of lightly salted water to boil. Boil pasta until just al dente in one pot, then drain, reserving 1/4 cup of the pasta water and returning to the pot. Boil fiddlehead ferns for 10 minutes in another. Transfer the fiddlehead ferns to the ice water after 10 minutes, to stop the cooking. Then drain well and pat thoroughly dry.

Heat 1 tbsp olive oil in a large sauté pan over medium-high heat, adding shallots once warm. After a minute or so, when the shallots are fragrant and just beginning to soften, add in the fiddlehead ferns. Sautée for a minute and then add in your ramps, along with red pepper flakes and/or black pepper and a pinch of dried basil. Throw in a splash (about 1 tbsp) of white wine to steam your ramps. Add your walnuts, toss and remove from heat.

Stir in 1 tbsp white vinegar, 2 tbsp olive oil, 1/2 tsp dried basil, and a pinch of salt and pepper to your pasta. Taste and adjust seasonings as desired. Add pasta to your sauté pan and return to medium heat, tossing the pasta with the vegetables to allow the flavors to really soak in for a minute or two. Turn off the heat, and add lemon juice (1-2 tbsp), to taste.

Enjoy!

Tips and Tricks
So many parts of this recipe are interchangeable. No ramps? Try some spring onions, or just another shallot. No ferns? No problem there either. Ramps will pair great with this pasta, as will spring onions. The combinations are endless!

*similarly, don't feel too tied to white wine vinegar, red wine, balsamic, or even apple cider will do in a pinch!

Farmigo

Hello all!

Spring is here and there is a plethora of local fresh produce to be had.

It makes me very, very happy.

There's nothing better than throwing open the refrigerator and being overwhelmed with options for a flavor-filled, veggie-filled meal. I made the salad above with local organic arugula, pea shoot micro-greens, sautéed wild ramps, rainbow carrots and perfectly juicy strawberries. Topped with some rosemary-fried marcona almonds and some raspberry vinaigrette--delicious!!

Before I dive into more great recipes I've had the pleasure of eating this spring--and if you're wondering where I got all of the delicious looking veggies for this salad--I want to tell you a bit about my new favorite source for delicious local produce.



They're called Farmigo, and they're kind of like a cross between a CSA and a Farmer's Market. Basically, they have an online market where you can browse and purchase fresh, local produce, and a variety of other prepared foods, online. Their goal is to provide what they call "farm-to-neighborhood" access to food, to benefit farmers and consumers, without the supermarket middleman. They source their food from farmers and food makers that they believe have the best quality products and are located within 500 miles of their respective communities, though more often than not they source from much closer--as they say "the more local, the better!" They also do their best to source from small farmers, either generational family farms or newer, younger farmers, and they let you know every week what percentage of your purchase price is going back to the farmers (hint: it's a lot--which is a great thing!).

As frequently as once a week, you can order your food to be picked up at a location of your choosing. They have a variety of locations in every city they are based in. In Brooklyn there are tons of pickup locations near our apartment. I, for instance, pick up on Monday evenings at a local ice cream shop near me. Some pickups are at schools, or other institutions, basically anywhere someone has volunteered to host. You can order your food whenever you feel like it, or skip as many weeks as you want, there are no fees or anything like that.

Right now they're based in New York, New Jersey, Northern California and Seattle, and they're in the process of expanding. And no, they did not ask me to write this review.  I've just been so thrilled with the quality of the food they offer that I want to spread the word!

The thing I like the most of all is that you can read up about each of their vendors and their practices. This means you can select vendors who treat animals ethically, for instance, or who only use organic farming practices. I love how transparent they are. It allows you to make informed decisions when deciding where your food comes from, which is fantastic.

What types of food options do they have for vegans, you ask? A whole bunch! They have a whole vegan category you can browse, which includes not just great produce, but cashew creams, breads, hummus, sauces, mousses, puddings, chips, chocolate, and some of my favorite veggie burgers in the world, as well as some other great fresh-frozen items. In the winter they had a delicious black bean and squash chili that was hearty and deeply flavorful. They've also got granolas and baked goods, and a true plethora of gluten-free options.

Some of the vegan products are a bit pricey, but I like to treat myself to a vegan splurge every now and again.



They have delicious coconut yogurt made by Anita's. It's creamy and rich, and a 16 oz tub will go a long way. Its made from nothing but coconut milk, coconut water and live cultures, but its hands-down the best vegan yogurt I've ever had.

The mango yogurt (below) is the best yogurt I've ever had. Period.



We've also recently discovered Brooklyn Whatever Shpickles--the carrots are delicious! (hence the fact that this jar was nearly empty when I took this picture) They also have pickled brussels sprouts and broccoli! This jar will set you back just about $8, but one jar goes a long way!



They also have the most amazing sprouted organic almond milk. This is probably the priciest for what it is, and I'm not one to normally even just "drink" almond milk all on its own (unless it's with a cupcake or a cookie!)--but let me tell you, I savor every sip of this stuff!



Anywho...that's all for now...coming up I'll share some of my favorite recent spring recipes, featuring some delicious local produce.

Cauliflower Piccata

I've been markedly absent from the blog-o-sphere lately, with a myriad of things going on in my personal and professional life. But I've been getting back in the kitchen lately and photographing away! So bare with me while I attempt to catch up on my backlog.

Let's start first with something that became a real instant favorite of mine over the winter. Cauliflower piccata! While this may not exactly be a spring recipe, it's perfect for these last few cool weeks as we get ready to make the full transition into summer.

I've long been a fan of seitan piccata, and before that I was eating lots of broccoli piccata, following the recipe from Vegan Lunchbox (a vegan cookbook staple in my household in 2008).

This cauliflower recipe is undeniably inspired by that, as well as a recent recipe I found in the New York Times for whole roasted cauliflower. Simply combine the two, et voilà! Instant classic. My husband absolutely loves this dish, as do I. It's also been whole-heartedly embraced by my non-veg friends and family.

The Times recipe calls for an almond-herb recipe. Sounds delicious. Also sounds like a lot of work. The piccata sauce, on the other hand, literally takes just a few minutes to whisk up. The long part of this recipe is just letting the cauliflower sit in the oven, so keep that in mind when preparing.



Roasted Cauliflower Piccata
What You'll Need:
1 large cauliflower
4 tbsp olive oil
2 tbsp freshly squeezed lemon juice
4 tbsp capers
2 tsp flour*
4 tbsp vegetable Broth (water will do, in a pinch)
1 large or 2 small garlic cloves, minced

What You'll Need to Do:
Place a small pan of hot water on the bottom rack of your oven, to create steam (save the top for the cauliflower). Preheat your oven to 375°F.

Rinse that cauliflower. Cut off the base of the cauliflower and the leaves. Then cut out the hard core of the cauliflower, taking your knife at an angle, and cutting into the thick stalk of the cauliflower, in a circle, being sure to leave the main stem and all of the florets intact. Once you've gone all the way around, the stalk and the leaves should come away from the rest of the cauliflower easily. Don't cut too deep, you want the cauliflower to stay together!

Once you have the cauliflower trimmed, place it on the cutting board (core side down) and drizzle with 1 tbsp olive oil. Rub the oil in with your hands so that it gets well distributed on the surface and then sprinkle with salt.

Once the oven is heated, place the cauliflower in a heavy baking dish or oven-proof pan (again, core side down) and let it cook for an hour and a half to two hours, until it's nicely golden or browned to your liking. Sprinkle another tablespoon of olive oil on about half way through.

When you're about ready to take the cauliflower out, make your sauce.

To make sauce, whisk together vegetable broth and flour in a small bowl or measuring cup. Heat 2 tbsp olive oil in a small saucepan over medium-high heat. Once hot, add the garlic and cook, stirring constantly until just fragrant, about 30 seconds (being careful not to burn). Add lemon juice, capers, and flour mixture. Cook, stirring constantly, until thickened, about 2 minutes. Remove from heat, season with salt and pepper to taste, and pour it on top of that hot cauliflower!

This all reheats well, too--makes great leftovers.

Bon appétit!



Tips and Tricks:
Short on time? Boil the cauliflower for about 10 minutes first, then roast. It will cook much more quickly (you'll want to give it at least 15 minutes in the oven after boiling).

*Gluten-free version: substitute gluten-free corn starch instead of flour.

Seasonal Produce Meal: Zucchini Ribbon Pasta with Tomatoes, Basil and Lemon

Today's entry for Vegan MoFo asked us to make a meal with seasonal local produce. Sounds great to me! One of my friends has been all about the zucchini pasta lately, so I took a little inspiration from her and decided to try my hand at making my own dish.



My friend uses a spiralizer, which is awesome. In lieu of that, however, you can make great ribbons with your vegetable peeler! You simply fry up those ribbons in the sauté pan with some garlic, cherry tomatoes, basil and a splash of lemon, and you've got a delicious, super-simple meal!



Zucchini Ribbon Pasta with Tomatoes, Basil and Lemon
What You'll Need:
2 zucchinis, peeled into ribbons (as pictured) with a vegetable peeler
1 tbsp olive oil
2 large cloves garlic, minced
1 cup cherry tomatoes, halved
1/4 c. basil, loosely packed, finely chopped
1 tsp lemon juice
zest 1 lemon (1 tsp)
1 tsp white balsamic vinegar
salt and pepper to taste

What You'll Need to Do:

Preheat a pan over medium heat. Add your olive oil and garlic and sauté until just fragrant and golden, about 1-2 minutes. Add your zucchini and tomatoes and toss in the garlic oil, continuing to toss as you fry. Sprinkle in some salt and pepper. Add half of your basil after a minute or so.You'll want to fry until the ribbons begin to relax, just about 2-3 minutes. Remove from heat, and toss in your lemon and vinegar. Add salt and pepper to taste.




Tips and Tricks:
This recipe makes enough for one person. That's the easiest amount to squeeze into one regular size sauté pan. If you have a larger pan, you can easily double the recipe. Otherwise, if you double the recipe, you'll want to fry up half of your zucchini (with the garlic and oil, as described above) first, remove it from the pan, and then follow the rest of the recipe, tossing in your first batch of zucchini along with the rest of the ingredients, at the end.

Veganize a Family Recipe: Vegan Pot Roast

Today for Vegan MoFo we're veganizing an old family recipe.

I come from a family of Hungarian Jews, so I could think of nothing more appropriate than this slow-cooker pot roast, particularly because this is the dish my mother makes for nearly every major holiday. I'd never made a vegan pot roast before, but having recently acquired a slow cooker, I was up for the challenge!

Because I was a little pressed for time with this entry (i.e. no time to experiment too much), I simply adapted my mother's recipe with a little seitan pot roast help from Robin Robertson's recipe from Fresh From the Vegan Slow Cooker (along with a few embellishments of my own).



What You'll Need:
for the seitan:
1 1/2 cups vital wheat gluten
1/2 cup chickpea flour
1/4 cup nutritional yeast
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tbsp liquid aminos (or soy sauce)
1 tbsp ketchup
3 tsp olive oil (two to mix into seitan and one to coat)
1 1/4 cups vegetable broth
1/4 tsp smoked paprika, plus more for sprinkling

for the rest:
4-5 carrots, peeled and chopped into 1/2-inch pieces
2 parsnips, peeled and chopped into 1/2-inch pieces
2 potatoes, cut into 1-inch chunks (you can use sweet potatoes, yellow, or idaho, whatever your fancy!)
4 garlic cloves, crushed
1 large onion, thinly sliced
3/4 tsp thyme
1/4 tsp liquid smoke
1 tbsp Bragg's liquid aminos (or soy sauce)
1 1/2 cups vegetable broth
1/4 dry white wine
a healthy dose of salt and black pepper

What You'll Need to Do:
Mix up all of the seitan ingredients in a bowl and knead for approximately 3 minutes, until elastic and holding together nicely. Then coat with additional tsp of olive oil and sprinkle with 1/4 tsp paprika.

In a small bowl or mixing cup, mix together your broth, liquid smoke and aminos (this is going to serve as a "beef"y broth base).

Coat your cooker with a small amount of oil, then add in your potatoes, carrots, garlic, parsnips and half of your onions to the bottom of the cooker. Season your vegetables with the thyme, salt, and pepper, and a dash of smoked paprika. Add in your wine and vegetable broth mixture.

At this point you can either add the seitan in whole (Robertson recommends using oiled parchment paper or foil to keep it separated), or you can separate it into smaller pieces. I tried smaller pieces since I thought they'd absorb the rest of the flavors more readily that way.

Cover with the remaining onions, and add a bay leaf on top. Cover your cooker, and let simmer for approximately 8 hours, until all of your carrots and potatoes are tender.

This smells so amazing while it's cooking. The real trick is to wait those 8 long hours until it's ready!



Tips and Tricks:
If you're looking for an even simpler seitan recipe, check out a totally different version on Robertson's site. Sounds like another good option!

By the way--if you're looking for a great vegan slow cooker recipe book--Robin Robertson's book is it! We love everything we've tried in there, and are so excited for slow cooker weather to be coming back around so that we can try even more!

Barack Obama Meal--i.e. Seitan Piccata with Broccoli

I'm going to keep today's entry short but sweet.

Today's Vegan MoFo prompt poses the question--what would you make if Barack Obama was coming over for dinner?

I interpreted this as--what is your absolute favorite meal that you'd love to share with someone to really make an impression?

My answer--seitan piccata!! Seitan piccata is one of those meals I always enjoy when I go to a fancy vegan place (like Blossom or Candle 79), but somehow it always seemed a bit too crazy to make in my own kitchen. But no more!

Where did I go for this seitan piccata recipe you ask? Do you even have to ask? Veganomicon. But then I discovered that Isa has recently posted a slightly revised version on PPK! Either way, you won't be disappointed. This is so good (tasting the sauce made me do my happy dance). I made the chicken stylee seitan with this and I really love it for the taste and texture. Delish!

In discussing the post with one of my friends, her response was, "What does Obama like to eat?" Of course! So a quick google search told me--broccoli! I've paired my seitan with some broccoli (your welcome Obama!) sautéed with garlic, a splash of white wine and a pinch of oregano, basil, and thyme (and salt and pepper of course!).

If this plate looks a bit bare, let's just say I had some trouble with my yellow potatoes, so my mash never made it to the plate...but I'd definitely recommend serving over some mashed potatoes. That's the perfect piccata pairing, in my book.

Vegan MoFo Day 9--Retro Recipe: Meatloaf

Today's Vegan MoFo prompt is a "Retro Recipe."

What could be more retro than "meat"loaf?

I've always wanted to try making a veggie version, so I thought I'd give it a shot! I have to say--this is beyond delicious. It's hearty, healthy, true stick-to-your-ribs (but in a good way) comfort food. The key here is to really overcook those lentils a bit (as I learned from Oh She Glows); they help to bind everything together!

Veggie "Meatloaf" (aka Lentil Loaf)
What You'll Need:
2/3 cup dried lentils
2 cups vegetable broth
1/2 cup finely chopped celery (approximately 2 smallish stalks)
1/2 cup finely chopped carrot (approximately 2 small carrots)
1 finely chopped small yellow onion
3 cloves garlic, minced
2 tbsp olive oil
1/2 cup flour
1 cup bread crumbs
1 15oz can tomato sauce (you will use 8oz of this for the glaze)
1 tbsp flaxseed meal
2 tbsp warm water
1 tsp dried thyme
1 tsp dried rosemary, crushed between your fingers
1 tsp sage
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp paprika
1 tsp Bragg’s Liquid Aminos (or soy sauce)

glaze:
1 cup tomato sauce
1/4 tsp pepper
2 tbsp apple cider vinegar
1 tbsp agave nectar (or maple syrup)
(or ketchup or barbecue sauce, but you already have the tomato sauce, so why not?)

What You'll Need to Do:
First, get those lentils cooking!

Bring lentils to a boil in vegetable broth, then lower heat to medium-high and allow to simmer until very soft (mushy to the touch), about 35 minutes. As lentils are cooking, you may need to add a small amount of water to continue to keep them covered.

Preheat your oven to 350 degrees. Line a baking pan (8x5" works well, or two smaller pans) with parchment paper. Set aside.

Heat olive oil in a large frying pan over medium-high heat. Cook the onions in the pan for 1 minute in the olive oil, then add garlic. Sauté for 30 more seconds, then add the remaining vegetables. After 5 minutes of sautéing, cover, lower the heat, and continue to cook until softened (another 3-5 minutes or so).

Once the lentils are done, whisk the warm water and flaxseed meal together in a glass measuring cup (or other small container), then set aside.

Mix together the remaining ingredients, except for the tomato sauce and the glaze ingredients. After you have stirred everything together, add 1/2 cup tomato sauce to flaxseed/water mixture, whisk again and then mix this solution in with the rest of the loaf. Whisk together the glaze ingredients. Pour and press the lentil mixture into the pan, and top with a brushing of the sauce (reserve the rest of the sauce for serving).

The loaf should cook for about 45 minutes or so, until beginning to brown at the top. Let it cool slightly before removing from the pan. Once cool enough, slice yourself a piece, top with sauce and enjoy!

Vegan MoFo Day 4: Avocados and Vinegar (my favorite weird food combo)

Today's Vegan MoFo prompt asks about a weird food combo that you love.



I had some quirky food preferences as a child. One of my best friends introduced me to eating avocado with balsamic vinegar, and it quickly became one of my favorite go-to snacks. It’s not for everyone, I suppose—but I’ve always been a real vinegar lover. And who doesn't like avocado? There is something about the combination of the cool, smooth texture of the avocado with that tart punch from the vinegar—they make an excellent pairing! Just pour the vinegar right in the pit indentation, and you have a perfect afternoon snack.



In fact, after shooting this lovely avocado, I was inspired to make an avocado vinaigrette dressing for our dinner salad. I thought the avocado would add a nice, creamy texture to the dressing—it worked great!

Avocado Balsamic Vinaigrette
What You'll Need:
2 tbsp balsamic vinegar
Juice of 1 lime
1 tbsp apple cider vinegar
1 tbsp soy sauce
1/4 cup olive oil
1/2 avocado, ripe and mashed (depends on your preference for avocado-iness; serve any leftovers sliced on top of your salad)
1 tsp agave nectar
Pepper, to taste
Herbs of your choice (optional, I like adding some sage)

What You'll Need to Do:
Combine all ingredients except avocado in a measuring cup or other glass container that you can easily whisk in to combine. It’s a bit easier to mash the avocado first before adding it (I’d start with 1/2), but if you like you can also mash as you whisk. It’s okay if it’s a little chunky, though if you prefer, you can always zap it in the blender for a couple of rounds to reduce the chunks. Pour over your salad immediately after whisking, and enjoy!

Vegan MoFo Day 3: Quick, Easy & Delicious Pasta with Red Sauce

Pasta with red sauce is my go-to meal on a busy night. There are lots of variations, so I’ve chosen one of my favorites here. You can make your own sauce, but for something truly quick and easy, I recommend experimenting with some bottled sauce (just be sure to check the ingredients, as some do contain milk or meat). One of my favorites is Rao’s. It is on the pricey side, but if you feel like treating yourself one night, they have a variety of great vegan options.

For protein, I've added in Field Roast Italian-style sausage. Field Roast makes what I believe are the best vegan pre-made sausages available--they are not as highly processed as many of the other vegan meat products out there, yet they have a variety of tasty flavors and really great texture. They pan sear beautifully.



I also highly recommend you make this with garlic bread, which is actually very straightforward and easy to make. If you're in a real rush you can just use garlic powder, which will sub in just fine for the minced garlic.

For a great additional green side dish, brussels sprouts are also simple--just chop and coat and throw them in the oven--you can have them roasting in the background as you prepare everything else--and they are delicious. They even cook at the same temperature as the garlic bread. If you don't have time for that, a small salad or some steamed veggies always goes well with pasta, too!



Pasta with Red Sauce
What You'll Need:
1 16 oz package vegan pasta (check the ingredients, but most pasta is vegan, as long as it's not egg-based)
1 16 oz jar tomato sauce
2 large sausages, sliced in 1/2-inch thick pieces (I highly recommend Field Roast's Italian-style sausage)
1 tbsp olive oil
cracked pepper (to taste)
nutritional yeast (optional, to taste)

That's it! Told you this was simple!

What You'll Need to Do:
Simply boil your favorite pasta and cook according to package directions.

While the pasta is boiling, pan-fry your sausage. Preheat your skillet over medium-high heat, then add in the olive oil. Fry each side of the sausage pieces until they are starting to brown, approximately 2-3 minutes each side. Remove from pan.

After draining your pasta, return to original pot and add in your sauce of choice! Mix in your sausage. Spoon into your bowl, or onto your plate, and top with cracked pepper and nutritional yeast.

Add some garlic bread and a side of veggies, and you're really good to go!




Tips and Tricks:
As an alternative, you can also add in meatballs (Nate's meatless meatballs are my favorite pre-made) and any other veggies you might like to fry and add in.

If you really want to make an all-in-one meal, you can pan-fry sliced zucchini or bell peppers with olive oil and red pepper flakes, and mix that into the pasta sauce! Very yummy.

Easy Roasted Brussels Sprouts

Some people say they don't like brussels sprouts. To them I say--have you ever had roasted brussels sprouts?


Roasted brussels sprouts are super easy to make, and remarkably delicious. If you're looking for an easy green addition to a meal, I would definitely give these a shot.



All you really need to do is slice off their stalk-y ends, cut them in half, coat them in a little bit of flavor, and throw them on a tray into the oven.



Easy Roasted Brussels Sprouts
What You'll Need:
1 lb brussels sprouts, trimmed and chopped in half
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 tbsp balsamic vinegar
2 tbsp agave nectar (or maple syrup)

What You'll Need to Do:
Preheat oven to 375°F.

Place brussels sprouts in a large bowl, and add olive oil, salt and pepper. Cover a cookie sheet with parchment paper and spread out the brussels sprouts, then place in the preheated oven. After they have been roasting for 20 minutes, drizzle 1tbsp of the agave nectar (or maple syrup) on top and give them a little stir. Cook for another 20 minutes or so, until they are beginning to brown and getting a little crispy.

After removing from the oven, toss with the remaining agave nectar and add the balsamic vinegar.

Enjoy!



Tips and Tricks:
Don't like vinegar? No problem! The sprouts will also be tasty without. And don't be afraid to experiment with adding in a few of your favorite herbs or spices--I love adding a little rosemary or thyme as well.