vegetarian/vegan pasta salad

bonus points for high-protein.

• 16 ounces rotini or other small pasta (tri-color looks pretty)

• 2 cups diced bell pepper

• 1 can chickpeas, rinsed and drained

• 2 mini cucumbers, sliced

• 1 red onion, diced, or 3 shallots

• 2 cups cherry tomatoes, halved

Dressing:

• 1/2 cup plain yogurt (can used plant-based if vegan)

• 1/3 cup olive oil

• 1 tbsp lemon juice

• 1 tsp each salt, garlic powder, parsley, dill

• 1/4 tsp each onion powder, black pepper,

• 1 tsp dijon mustard

Cook pasta according to package directions and cool fully. Combine pasta with all vegetables. Mix the dressing and combine.

ginger glazed carrots

fancy enough for company. makes 4 side dish servings.

• 1 inch piece fresh ginger, sliced (can sub powdered)

• 1 pound medium carrots (about 6), peeled and sliced 1/4 inch thick

• 3 tbs sugar

• 1/2 cup low-sodium chicken broth

• 1 tbs butter/equivalent

• 1 tsp minced fresh rosemary (can sub ground)

• juice of half a lemon

• salt and pepper to taste

Bring ginger, carrots, 1 tbs sugar, and chicken broth to a boil over medium-high heat, covered, in a medium saucepan. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender - about 5 minutes.

Uncover, increase heat to high, and simmer until liquid is reduced to about 2 tbs - 1-2 minutes. Add butter, rosemary, and 2 tbs sugar. Toss carrots to coat and cook until carrots are completely tender - about 3 minutes.

Remove from heat, add lemon juice, and season with salt and pepper to taste.

sun-dried tomato white bean dip

more interesting than hummus.

• 1 14-ounce can white/cannellini beans, drained and rinsed

• 1 tbs lemon juice

• 2 cloves garlic, minced

• 1/4 cup olive oil

• 4 tbs sun-dried tomatoes

• 6 leaves fresh basil/dried equivalent

• salt and pepper to taste

add all ingredients except for sun-dried tomatoes and basil to a food processor or blender and combine until smooth. scrape down the sides, add tomatoes and basil, and season with salt and pepper to taste.

spicy peanut sauce

not actually spicy. serves 4 with white rice or noodles.

• 1 block firm tofu, drained/pressed/sliced into 1/2” cubes OR 2 chicken breasts, diced

• 2 tbs vegetable oil

• 2 shallots or 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp soy sauce

• 2 tbsp ketchup

• 1/4 cup creamy peanut butter

• pinch of sugar

• pinch of powdered ginger

• 1 cup vegetable or chicken broth

• 1 head broccoli, chopped small

• sriracha or red pepper flakes to taste

In a large saucepan, heat the vegetable oil. Saute the shallot/onion until just softened. Add the garlic and cook until fragrant.

Whisk in soy sauce, ketchup, sugar, ginger, and sriracha/red pepper. Once smooth, add the peanut butter and broth. Add the tofu/chicken and broccoli, and bring to a boil. Cook on medium until the sauce has reduced and thickened (and the chicken is cooked all the way through if using.)

Serve over white rice or noodles.