Plant Based Eating
Eating Good for a Good Life
Ratatouille
Soup and Vegan Non-Dairy Garlic Cheesy Pasta
Ratatouille
Soup
We
were making dinner and I was craving soup. I looked in the fridge and
low and behold we made a delicious soup with veggies we had on hand.
You can probably make this with just about any vegetable you have on
hand. We always have vegetable broth, garlic, onions and a few
leftover veggies on the verge of dying. Make a soup I say!
Plant
Based Ingredients
1 small onion chopped
2 large cloves garlic
chopped
1 tbsp sesame oil
(optional)
1 pepper, chopped (any
color)
1 cup chopped carrots
1 tsp dried basil
½ tsp dried oregano
1 tsp salt
pinch crushed black
pepper
¼ tsp dried red pepper
flakes (optional)
1 28 ounce can whole
tomatoes with sauce
1 box vegetable broth
2 yellow squash, halved
and sliced
2 zucchini, halved and
sliced
1 can white beans (any
bean you like or have :)
How
to Make
You
can either dry saute the onions and garlic for a fat free meal or you
can heat the oil slightly and saute the onion and garlic until they
start to brown in a large pot. Once they start to brown add the
pepper and carrots. Cook until the pepper is slightly soft. Add the
basil, oregano, dried pepper flakes and salt & pepper. Saute
until starting to become fragrant and add the zucchini & squash.
Cook for 5 minutes. Add the vegetable broth and the tomatoes by hand.
Break up the tomatoes as you add them to the vegetables. Add water
or more broth until 1 inch of liquid covers the vegetables. Cook on
medium/high for 20 minutes. Add the beans and simmer on low for 10
minutes. Wala!
Garlic
Cheesy Pasta
Super fast dinner idea for a weeknight!
Plant
Based Ingredients
2
tbsp Earth Bound or Vegetable Broth
1
Shallot, chopped finely
4
Cloves of garlic, chopped finely
8
tbsp Nutritional Yeast
1
Cup Almond Milk, original
Salt/Pepper
to taste
1
box of pasta (spaghetti or fettuccine the best)
1
pound of broccoli, steamed slightly
How
to Make
While
you are cooking the pasta start the sauce. If you are using the
butter melt the butter and saute the shallot and garlic for 5
minutes. If you are omitting the butter, heat your pan and add the
shallot and garlic. Cook until they are heated through and add the
veggy broth 1tbsp at a time until they are soft. In a bowl add the
nutritional yeast and the milk. Slowly add to the pan and whisk until
boiling. Cook for 5 minutes and add salt & pepper to taste.
Lightly steam the broccoli. Assemble the pasta in a large bowl and
add the sauce. Top with broccoli.
