Inspired by “Spilling the Beans” by Julie Van Rosendaal & Sue Duncan

Makes 6 servings

Ingredients

• 12 oz package of brown rice spaghetti
• 2 tbsp extra virgin olive oil, divided (see footnote)
• 2 medium sweet onions (walla walla or vidalia), chopped (about 4 cups)
• 3-4 cups of cooked and drained chickpeas (see footnote)
• 1 garlic bulb (about 8 cloves), chopped (see footnote)
• 1 large bunch of kale, de-stemmed and torn into bite size pieces
• 1 tsp lemon juice
• 6 oz jar of roasted red peppers, drained
• Earth Balance buttery spread, 1 tsp per serving
• grated vegan Parmesan cheese (or regular grated Parmesan if not vegan), about 12 tsp divided into 2 tsp per serving

Directions

Footnotes:  I have recently discovered a beautiful lemon infused extra virgin olive oil that I am in total infatuation with.  It’s got a light lemony undertone that is absolutely perfect for dressings and Mediterranean dishes. I use it in this recipe but if you don’t have any,  regular extra virgin olive oil will do just fine.  I found mine at a little oil and vinegar tasting room in Cannon Beach, Oregon.  If you want to try it, I’d highly recommend you give Shelley Crane, the owner, a call to order some (541-961-1294).  Any bottle of olive oil or 18 year aged balsamic vinegar is $18 per bottle but it’s so worth it!  She can ship 6 bottles of any oil or vinegar for $12.  If you order it, you should also order the pomegranate balsamic vinegar.  These two items together make the perfect dressing with literally nothing else but a little kosher salt. It’s now my favorite and most easy dressing to make!  I can’t get enough of either of these products.  Other favorites there are the oregano infused olive oil and the chili pepper olive oil.  Yum!

I urge you to NOT use canned chickpeas here.  In fact, I’ll go out on a limb and tell you if you’re going to use canned, just don’t make this recipe.  Yes, you can notice a difference!  I’m one of those folks who hear people say this and I just don’t taste the difference, but in this dish, the taste is tremendously noticeable.  Canned chickpeas lose that naturally buttery flavor that dried chickpeas have.   When you soak and cook dried chickpeas, they have this incredible buttery flavor and it contributes to this dish greatly being there is no real sauce to it.  Just put a little forethought to this dish, and make sure you soak some overnight.  When you boil them the next day you can pop them in the fridge to use when you are ready.  If you get too many, just roast them for a yummy snack.  There are TONS of roasted chickpea recipes that you can find all over the internet.

I never chop garlic.  I have this wonderful little mincer and that is what I use for everything.  However, in this recipe, you MUST chop the garlic.  Mincing with a garlic mincer is not allowed!  Mincing will bring out all the oils in the garlic and it will overpower the dish.  Just take a little extra time to finely chop it up but DON”T turn it into a paste so as to get the oils out.

As is, if you use 3 cups of chickpeas in this recipe, your total calories per serving are 526 with 15 grams of protein. Want to cut out 200 calories per serving?  Just eliminate the pasta and eat this as a bean and kale salad.  It would be just as delicious that way.  I found myself scooping out the contents and eating it right out of the pan.  You can also use just half the pasta (1 oz instead of 2 oz per serving) to cut out 100 calories. That way you get your pasta kick without the extra calories.  That would bring the protein factor to 13 grams instead of 15 as well.

 Saute the onions, beans and half the garlic with a few pinches of kosher salt for 10-15 minutes. 

Remove the chickpeas and onions from the pan and add in the little bit of reserved pasta water, kale, lemon juice, half the garlic and kosher salt.

Once the kale is reduced down, push it to one side of the pan and add the drained roasted red peppers to the other side.  With your spatula, cut the peppers to bite size pieces. 

Mix the beans mixture back into the pan with the kale and peppers.  Divide the pasta into 6 portions, add 1 tsp earth balance and 2 tsp vegan parm on top.  Put in microwave for 30-60 seconds if needed then add the bean and kale mixture on top.  Add a bit more Parmesan if desired and serve. 

]]> http://voguevegetarian.com/2012/05/15/chickpea-garlic-and-braised-kale-spaghetti-vegan-gluten-free/feed/ 11 Chickpea, garlic and braised kale spaghetti-overhead voguevegetarian Chickpea, garlic and braised kale spaghetti-overhead Chickpea, garlic and braised kale spaghetti-chickpeas Chickpea, garlic and braised kale spaghetti-kale and garlic Chickpea, garlic and braised kale spaghetti-kale and peppers Chickpea, garlic and braised kale spaghetti Chickpea, garlic and braised kale spaghetti-overhead Chickpea, garlic and braised kale spaghetti-close up http://voguevegetarian.com/2012/05/04/vegan-mexican-pasta-bake-gluten-free/ http://voguevegetarian.com/2012/05/04/vegan-mexican-pasta-bake-gluten-free/#comments Sat, 05 May 2012 02:54:24 +0000 VogueVegetarian http://voguevegetarian.com/?p=896 ]]> “I love taking an hour or two to lovingly prepare, cook and savor a good meal.  But sometimes we just need a good go-to meal that comes together quickly and saves for great leftovers.  I find that this dish tends to be one of those meals for me.  I only need a few fresh ingredients and they are usually things I have in my refrigerator.  It’s a family favorite and it’s versatile enough to even satisfy my son’s friends if he has them over.  The great thing is that this dish is not only vegan, but also gluten free!  It’s a great way to eat well and satisfy everyone.”

Ingredients

• 1 – 12 oz package brown rice pasta (elbow shape work well)
• 2 medium leeks, sliced lengthwise in quarters then in 1/2 inch slices
• 1 bunch green onions, green and white parts sliced
• 4 cloves garlic, minced
• 1 tbsp Vogue Vegetarian Mexican spice mix (see below for ingredients)
• 2 tsp ground cumin
• 2 cans black beans, drained and rinsed
• 1 cup frozen corn
• 1 – 4 oz can sliced olives
• 1 bunch cilantro leaves, coarsely chopped (about 1 loosely packed cup)
• 1 – 24 oz can salsa (It should have some chunks in it but not so thick that it’s not saucy)
• 1 – 8 oz package Daiya Pepperjack Style Shreds (or another vegan style cheese)

Directions

1. Preheat the oven to 350 degrees (325 convection).
2. Bring large pot of water to boil and cook pasta according to package directions.  I like to ever so slightly just undercook it as it will cook a little bit more in the oven later.  Don’t undercook too much though or you’ll end up with crunchy pasta.  The main idea is not overcook it so it’s mushy.  Drain and rinse with cold water and set aside to drain and dry out a little.
3. Meanwhile, in a wide shallow 4-5 quart dutch oven or large skillet over medium heat, splash enough olive oil to coat the bottom of the pan and saute leeks and a pinch of kosher salt for about 8-10 minutes or until tender.  Add green onions and garlic and saute for another 2 minutes.
4. Reduce heat to low and add in the Vogue Vegetarian Mexican spice mix and saute about a minute or until spices are fragrant.  Add the beans, corn, olives and cilantro and cook just another minute then add the salsa.  Stir to combine and let heat up for about 2 minutes.  Turn off the heat and add in the Daiya cheese and stir well.  Taste for spice and flavor.
5. Add in the pasta and stir well to combine.  Taste the mixture for spice level and salt and add as needed.  Cover your dutch oven with the lid or empty the pan into a covered casserole dish.  I like to put a little Daiya or Rice Shreds Mozzerella over the top, too.  Place in the oven for 30-35 minutes or until warmed through and cheese is melted.  You can take the lid off for the last few minutes to get a little extra melting action if desired.

Footnotes: If you are not vegan, you can make this dish with any cheese you favor. Cheddar and pepperjack work well.

I like to use whole grain pasta.  Wheat is a good pasta to use here because it stays pretty chewy even after baked.  I like brown rice pasta myself and it’s gluten free, too.  If you use another pasta, just make sure NOT to overcook it and use a large substantial size such as rotini, penne or elbow.

Chop leeks in quarter lengthwise then in about 1/2 inch slices. Don’t forget to clean your leeks first!

If you use Daiya brand, I like the pepperjack flavor the best. Mozzerella tastes a little strong to me. 

This is the same pan that I sauteed all the ingredients in. If you have a shallow dutch oven/braiser or an oven proof skillet, it’s great to be able to use one pan for the whole dish. This pot also goes right into the refrigerator when I am all done so we can eat leftovers out of it the next day.  Here is a shot of all the ingredients added to the pan, sprinkled with a little Mozzerela by Rice Threads and then covered and placed in the oven. 

Hot out of the oven. Sprinkle with some cilantro and dollop a little vegan sour cream if you like.

-adapted from Happy Herbivore Cookbook

Ingredients

• 1/2 lb whole wheat or brown rice pasta (shells, elbow, rotini, or other substantial shape)
• 2 cups broccoli, cut into small florets
• 1 1/4 cup non dairy milk
• 1/2 cup nutritional yeast
• 2 tbsp yellow or chickpea miso
• 1 tsp prepared yellow mustard
• 1 tbsp onion flakes
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1 – 12 oz package firm tofu, drained
• salt and pepper to taste
• a few dashes of cayenne (optional)
• 2 or 3 cooked black bean or other veggie burgers (they don’t have to be warm-I use leftovers I stashed in the refrigerator) see footnote for other alterations
• prepared or homemade breadcrumbs (see recipe below)

Directions

1. Cook pasta according to package directions for al dente and then immediately rinse with cold water and drain.   Set aside.
2. Steam 2 cups of broccoli until crisp tender and set aside.
3. In a medium saucepan, whisk non-dairy milk, nutritional yeast, miso, mustard, onion flakes, garlic powder, paprika and turmeric together and bring to a boil over medium heat, stirring frequently.
4. Meanwhile, place tofu and 2-4 tbsp water in blender and puree until smooth. (Start with 2 tbsp and add more as needed).  Set aside.
5. Once the non dairy milk mixture is boiling, turn off heat and add in the pureed tofu and a few dashes of cayene if using. Mix thoroughly and taste for salt and pepper.
6. Place the drained pasta in a casserole dish and mix in the “cheese” sauce, broccoli and crumbled black bean or veggie burgers (I like the taste of black bean burgers in this dish).  Stir to combine then top with bread crumbs.
7. Place in preheated 350 degree oven for 20-25 minutes until heated through.

Easy homemade breadcrumbs

I never buy breadcrumbs as I usually have bread around.  I typically store mine in the freezer so I just take 2-4 slices out, break them into large pieces and thrown them in the blender until they are small crumbs.  Spread them onto a large baking sheet and splash a few dashes of olive oil.  Sprinkle on your herbs of choice (I like basil, oregano and garlic powder for this recipe) and stir to evenly coat.  Bake at 350 until crunchy, about 5-10 minutes.  These are way yummier than store bought, guaranteed!

Footnotes

You can use any vegetarian “meat” you like.  I love the taste of the black bean burgers and its a nice way to use leftovers from the night before when I had black bean burgers for a lunch or dinner.  Other suggestions would be chopped vegan sausage links such as Tofurky or Gimme Lean sausage-style veggie protein.  If you are using veggie burgers that you just cooked, you may want to crumble them then place them back on a cookie sheet and bake a few minutes. Otherwise they may be too moist.

Don’t be afraid of this being too saucy. It dries out in the oven so the extra sauce really helps.  When you pull it out of the oven, it will be perfect.

I like to add some cauliflower to this too.   The mix of broccoli and cauliflower also add some nice texture.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 tsp fennel seeds
• 2 tbsp fresh garlic, minced (about 5-6 cloves)
• 3 tsp cumin
• 3 tsp mild chili powder
• 3 tbsp sundried tomato paste
• 1 tsp red pepper flakes (or to taste)
• 1 – 14 oz package Tofurky Italian Sausage, each sausage sliced lengthwise in half then in 1/2 inch slices.
• 1 – 8oz jar sundried or sun ripened tomatoes, drained and chopped
• 4 cups no-chicken or vegetable broth

Directions

1. In large dutch oven heat 2 tbsp olive oil over medium heat.  Add onion and saute. Turn heat to medium-low and continue to saute for 10-15 minutes or until tender and starting to caramelize.
2. While onions are cooking, take the fennel seeds and place in a mortar and pestle and crush seeds.  You won’t need them completely crushed but give them a few good turns for about 30-60 seconds. Set aside.
3. When onions are completed in step 1, add crushed fennel seeds, garlic, cumin, chili powder, sundried tomato paste and red pepper flakes.  Stir spices into mixture well, adding a little of the broth to keep from burning if necessary.  Then add in Tofurky Italian Sausage and sundried tomatoes.  Stir and cook for a few minutes until nice and fragrant.  Gradually add in the broth, stirring the bottom to lift any brown bits.
4. Heat to a simmer and simmer uncovered for about 30-45 minutes or until the sauce has reduced down about 1/3 of its original amount to a thicker consistency.  This sauce is a thick and meaty, not like jarred pasta sauce but it will still have some juices to it that work well with pasta.
5. Serve over a substantial pasta such as rotelle, rotini or penne.  I like to use quinoa pasta but brown rice or whole wheat pasta would be another healthy alternative.  Pair with a nice kale salad and a loaf of rustic bread.

I only had the boxes left but this gives you a good idea of what to look for.  Of course, you can use any type of pasta but make sure to use a substantial type such as rotini, rotelle or penne.  The box to the sausage was just wrapped around the center and the actual sausages were sticking out in the clear wrapper on either side.  Sundried tomato paste is essential! Look for it in a tube at any conventional grocery store stashed on the top shelf above the canned tomatoes. 

This is a photo right after you add the broth.  It will be very soup-like.  Leave it uncovered and simmer for about 45 minutes and it will reduce down quite a bit (about 2/3 of the amount you started with).  The end result will still have some broth-i-ness but it will be fairly chunky. 

“My son has been begging me to make him vegan-style mac and cheese for the last few weeks and I finally broke down and decided to do it.  I’ve been resisting it because when I think of mac-and-cheese I think of high fat, highly processed, eat-it-because-it’s-convenient food.  Or on the other end of the spectrum we have that homemade, super cheesy, loaded with fat comfort food that grandma used to make.  Neither are truly good for you even though both are typically vegetarian.  So I have been promising my son I would find a vegan “cheese” sauce that has a nutritional yeast base and make him a healthy mac-and-cheese.  I had my eye on the “Cheddar Cheesy Sauce” in Lindsay S. Nixon‘s Happy Herbivore book for a while now.   She said this particular sauce was her favorite cheese sauce so I decided I’d try this one out.  The miso in this recipe really makes this sauce so don’t leave it out.  I also added some fresh minced garlic and cayenne for added bite.  This is a great sauce that would go well with any pasta or potato au gratin.  I like to add a little tomato and green onion and bell pepper if I have some around.  You can actually load this up with veggies if you want and make a full meal deal out of it. Also, if you use rice milk instead of soy milk and chickpea miso instead of regular miso, you’ll have a soy-free, gluten free meal as well!  Serve with brown rice pasta for a nutritionally packed dish.”

Ingredients

-adapted from Happy Herbivore

Cheddar Cheesy Sauce

• 2 1/2 cups unsweetened non-dairy milk (I like rice milk)
• 2/3 cup nutritional yeast
• 4 tbsp chickpea or regular miso paste – do not use light as it’s too sweet
• 8 tsp arrowroot powder (or 4 tbsp cornstarch)
• 2 tsp granulated onion powder
• 2 tsp granulated garlic powder
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp pepper
• 1-2 cloves garlic, minced (optional)
• Pinch or two of cayenne (optional)
• Salt to taste

Pasta

• 10-12 oz box of brown rice pasta (such as rotini or shells)

I like to use brown rice pasta as it’s not as chewy as wheat pasta plus it’s gluten free. This is enough sauce to serve over 1 box of 10-12 oz box of pasta and you’ll probably have some left over sauce.  

Veggies To Add

For this recipe I used the below propositions.  However, you can add bell pepper, zucchini, peas, finely diced, cooked carrots or whatever you fancy.

• 1 medium tomato, seeded and finely diced
• 3-4 green onions, white and green parts, finely diced
• cilantro or parsley for garnish (optional)

Directions

1. Cook pasta according to package directions. Drain thoroughly and set aside.
2. Meanwhile, remove tomato seeds and finely dice your veggies. Set aside.
3. Meanwhile, pour nondairy milk in small heavy bottomed saucepan.  Turn heat to medium low.  Whisk in all other ingredients, except cayenne and garlic, being careful to mix out any lumps.
4. Whisk in cayenne, if using, then add in garlic.
5. Heat sauce to a slight boil, stirring frequently, then reduce to low and simmer a few minutes until thickened.  Make sure to keep stirring once it’s simmering so sauce does not burn on bottom.  Remove from heat.  Taste for salt and cayenne and add as needed.
6. Put drained pasta in a large bowl.  Slowly pour sauce over pasta in increments, stirring the sauce in until you have the desired consistency (you may not need all the sauce).
7. Toss in the diced veggies and garnish with a little cilantro or parsley if desired.

Ingredients

• 9 lasagna noodles, cooked to package directions
• Vegetable Saute (recipe below)
• Spinach Ricotta (recipe below)
• Marinara Sauce (recipe below)
• 3/4 cup grated parmesan cheese
• 4 cups grated mozzerella

Spinach Ricotta

• 1 lb fresh baby spinach (Yes, 1 whole pound. You’ll look at it and think there is no way it will all fit in the recipe, but once you boil it, it reduces to a little itty bitty amount.  I like the tub of prewashed organic baby spinach.)
• 15 oz tub low fat ricotta cheese
• 1 egg
• 1  1/2 tsp basil
• 1  1/2 tsp oregano
• 1/2 tsp salt

Directions

1. Bring large pot of water that filled to about 3 inches below rim to a boil.  Add the spinach gradually and with large spoon dunk spinach until all spinach is below water.  Boil for about 2-4 minutes until spinach is wilted.  Immediately drain in colandar and let sit until fully drained. (This process is good to start in the very beginning as you can let it sit while you start on some of the other components such as the vegetable saute and marinara).  Occasionally stir the spinach in the colander and press down to squeeze out excess moisture.
2. Lay out spinach on a cutting board and chop.
3. In large bowl stir ricotta cheese and egg.  Mix well.  Add in basil, oregano and salt and stir again.  Gradually add in cooked and chopped spinach until completely combined.

Marinara Sauce

• 3 – 15 oz cans tomato sauce
• 1 1/2 Tbsp dried basil
• 1/2 Tbsp dried oregano
• 1 tsp sugar
• 1-2 tsp pepper
• 1/2 tsp salt (optional depending on sodium content of tomato sauce and your taste)

Directions

1. In saucepan, heat all ingredients except salt over medium heat. Bring to a simmer and simmer for 10 minutes.  Taste for salt and add as necessary.

Vegetable Saute

• 2 Tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 cups small broccoli florets & some thinly sliced stems *see footnote
• 2 carrots, diced small
• 1 green pepper, diced
• 2 cups mushrooms, sliced
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp salt

Directions

1. Heat olive oil in large skillet over medium heat. Add onion, garlic, broccoli and carrots and saute for 4-5 minutes until carrots and broccoli are crisp tender. Add green pepper, mushrooms, basil, oregano and salt and saute for another 5-7 minutes or until all vegetables are tender. (See picture to view what final product looks like)

Final Assembly

1. Preheat oven to 350 degrees
2. In a 10×13 casserole dish, lay 3 lasagna noodles out flat.
3. Spread 1/3 of the spinach ricotta mixture on noodles.
4. Spread/sprinkle 1/3  of the vegetable saute on top of ricotta mixture.
5. Evenly pour 1 1/2 cups of the marinara sauce over the vegetable saute.
6. Sprinkle 1 1/4 cup of mozzerella and 1/4 cup of grated parmesan on top of marinara.
7. Repeat 2 more times for a total of 3 layers.  Sprinkle the leftover mozzerela cheese on top (there should be about 1/2 cup extra leftover).
8. Cover lasagna with foil and bake for 45 minutes.  Remove foil and bake another 15-20 minutes or until cheese is bubbly and lightly browned in some areas.  Remove from oven and let sit at least 10-15 minutes before slicing.

Footnotes: To avoid lots of little broccoli “crumbs” when chopping, do not cut through top part. Only cut the stems of broccoli.  Once cut through, go back and cut the stems lenghthwise again locating where the head meets at the stem and cutting between the small florets until you have very fine florets.  You can then cut up on the stems toward the florets.  The idea here is to have fairly small pieces–you don’t want to have big pieces of broccoli in this dish. See picture of vegetable saute finished for idea on size.

If you like it extra saucy, prepare more marinara to pour over the top when serving.

Ingredients

Pasta Salad

• 1 can chickpeas, rinsed and drained
• 2 cups broccoli, cut into small florets (you can also use the broccoli stem, julienned)
• 1 cup carrots, julienned (about 2-3)
• 1 red pepper, diced
• 1/3 cup green onion, diced
• 1/2 cup frozen peas
• 1/4 tsp pepper

Dressing

• 3/4 cup light vegan mayonnaise
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2-3 garlic cloves, minced
• 1 tsp dried dill
• 1 tsp agave nectar or sugar

Directions

1. Put broccoli florets and julienne carrots in a steamer and steam for 5 minutes or until crisp tender. (See pic for idea on how veggies should look after a quick steam).
2. Meanwhile, combine all ingredients for dressing and mix well. Set aside.
3. Combine chickpeas, broccoli and carrots, green onion, red pepper and peas.  Add in about half the dressing and mix well.  Slowly add in more dressing until pasta is the consistency you like (you probably won’t use all the dressing). Add pepper and salt to taste.
4. Refrigerate for 30 minutes before serving.

Footnote:  For my household, I add in as much as an extra teaspoon or more of pepper or even a dash of cayenne for a spicy twist!

Ingredients

Pasta Salad

• 2 cups whole grain spiral pasta (3 1/2 cups cooked)
• 2 cups broccoli, cut into small florets (you can also use the broccoli stem, julienned)
• 1 cup carrots, julienned (about 2-3)
• 1 red pepper, diced
• 1/3 cup green onion, diced
• 1/2 cup cubed cheddar cheese (optional)
• 1/4 tsp pepper

Dressing

• 3/4 cup light vegan mayonnaise
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2-3 garlic cloves, minced
• 1 tsp dried dill
• 1 tsp agave nectar or sugar

Directions

1. Cook pasta according to package directions (be careful not to overcook!).  As soon as pasta is al dente, drain and run under cold water.  Set aside.
2. Put broccoli florets and julienne carrots in a steamer and steam for 5 minutes or until crisp tender. (See pic for how veggies will look after a quick steam).
3. Meanwhile, combine all ingredients for dressing and mix well. Set aside.
4. Combine pasta, broccoli and carrots, red pepper, green onion and cheese (if using).  Add in about half the dressing and mix well.  Slowly add in more dressing until pasta is the consistency you like (you may not use all the dressing). Add pepper and salt to taste.
5. Refrigerate for 30 minutes before serving.

Footnote:  For my household, I add in as much as an extra teaspoon or more of pepper or even a dash of cayenne for a spicy twist!

“A popular variation of a cold asian-inspired noodle salad that you often find in the deli section at health food grocery stores. This refreshing pasta is extremely versatile.  Add in water chestnuts, sliced cucumber, peas… even mandarin oranges if you like. For the dressing, the ratios are not a law and very forgiving, increase or decrease the ingredients to your taste. A fun noodle salad to experiment with!”

Ingredients

• 1 Package (9.5oz) Soba Noodles (Japanese Buckwheat noodles)
• 1 bunch green onions, sliced
• 3 tbsp seasoned rice wine vinegar
• 2 tbsp soy sauce
• 4 tbsp tsp sesame oil
• 3 tsp chili oil
• 3 tbsp honey or agave nectar
• 1/4 tsp ground ginger
• black and/or white sesame seeds
• 1 tsp pepper
• salt to taste (if needed)