Vegan Sunshine Linguine

SF Finished in PotThe last few days here in Pennsylvania have been cold, damp, rainy, and cloudy. It’s really putting a damper on my gardening plans and my ability to take the baby to the park. And after being stuck in the house for a few days I was starting to feel a little BLAH. So, I decided to make a fresh and colorful dinner that I hoped would cheer us all up. Well, it did!

This Vegan Sunshine Linguine recipe is not only delicious, but healthy and although it has a very “light” feeling, it’s quite filling! If you aren’t vegan/vegetarian, this would pair well with sautéed chicken or shrimp!

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Here’s what you’ll need to get started…

  • 3/4 lb. Linguine
  • 3 Tbsp. Olive Oil (plus a few extra tsp)
  • 2 Yellow Bell Peppers, sliced into strips
  • 2 Orange Bell Peppers, sliced into strips
  • 1 Red Bell Pepper, sliced into strips
  • 1 Cup Black Olives, sliced
  • 1 Red Onion, sliced into strips
  • 3 Garlic Cloves, thinly sliced
  • 2 Cups Yellow bite-sized Tomatoes
  • 3/4 cup Vegetable Stock
  • 2-3 Tbsp. Dried Parsley
  • Salt and Pepper

And here is how you prepare this delicious dinner… Continue reading

Warm Italian Veggie Bake

DSC01969.JPGToday is primary voting day here in Pennsylvania, and after having stressed over political and social issues and deciding who to cast my ballot for, I needed a comfort meal for dinner. This Warm Italian Veggie Bake was just that meal! Packed with savory, filling veggies, and flavored with robust Italian dressing, this meal is like a comforting hug for your taste buds! What’s even better is that it’s super easy to make and it can be prepared up to a day ahead of time and baked just before mealtime.

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Here’s what you’ll need:

  • 3/4 cup Italian Dressing
  • 1 large Onion, diced
  • 1 medium Zucchini, cubed
  • 1 small Eggplant, cubed
  • 1 medium Red Bell Pepper, diced
  • 8 oz. White Mushrooms, sliced
  • 1 14.5 oz. can Diced Tomatoes, drained (I use Hunts Fire-Roasted Tomatoes)
  • 1/2 cup (plus extra for sprinkling) Parmesan Cheese
  • 1 Tbsp. Dried Parsley
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Dried Basil

And here are the easy-peasy instructions…

Preheat oven to 350 degrees. Start with a very large skillet. You’ll want lots of room for all those veggies! Heat the Italian dressing on medium heat, until just warm and toss in the Continue reading

Vegan Spinach & White Bean Soup

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With the recent passing of pop icon Prince, I decided to pay homage to his legacy by preparing a vegan meal. For those of you who didn’t know, Prince was not only a musical genius, but a vegan. I didn’t know him personally, but I like to think that his status as a vegan is a good indication that he was also a kindhearted person who loved animals. Just guessing. Anyway, I immediately thought of this soup because I LOVE, LOVE, LOVE Orzo pasta, and I had some leftover Spinach from when I made my Better than Panera Quinoa Broth Bowl. This is an easy vegan dinner that can be prepared easily and quickly for a weeknight dinner, but has a flavor profile that can rival dishes at high-end restaurants. Plus, the ingredients are those that I usually have on hand for last-minute meal planning!

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Here’s what you’ll need:

  • 2 Tbsp. Olive Oil
  • 4 Cloves of Garlic, minced (not pictured)
  • 2 Small Sweet Onions, Diced
  • 1 Can Cannelini Beans (drained and rinsed)
  • 1 Pound Orzo Pasta
  • 3 Cups Fresh Baby Spinach
  • 4 Cups Vegetable Broth
  • 2 Cups Water
  • 1 Tbsp. Lemon Juice
  • 2-3 tsp. Dried Basil
  • 2-3 tsp. Bay Leaves
  • 2-3 tsp. Dried Thyme

And here’s how you make this delicious meal…

Heat olive oil in large saucepan. Add onions and sauté’ until they become somewhat Continue reading