Linguine with Spinach, Artichokes, and Red Lentil Sauce

Ingredients

• 2 teaspoons brown mustard seeds
• 1 cup low-sodium vegetable broth
• 1 cup finely chopped yellow onion
• 3/4 cup dried red lentils
• 3 cloves garlic, finely chopped
• 6 tablespoons lemon juice
• 1/2 pound whole wheat linguine*
• 1 bunch spinach, stemmed and roughly chopped
• 4 artichoke hearts*, rinsed, drained and quartered

Method

1. In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes.
2. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil.
3.  Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes.
4. Remove from heat, add lemon juice and stir until lentils break apart to make a sauce. Meanwhile, bring a large pot of water to a boil.
5. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot.
6.  Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve.

Irish Cheddar Potato Bites

Ingredients

• 12 small organic red or Yukon Gold potatoes (about 2 pounds)
• 1 cup (about 4 ounces) grated Kerrygold Kilaree Cheddar, divided
• 3/4 cup (about 4 ounces) finely chopped ham
• 1/4 cup nonfat plain yogurt
• 1 tablespoon Kerrygold Unsalted Pure Irish Butter, softened
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 green onions, thinly sliced

Method

1. Preheat oven to 400°F.
2.  Arrange potatoes on a rimmed baking sheet or in a muffin tin and bake, flipping halfway through, until just tender, 35 to 40 minutes.
3.  Carefully halve potatoes, arrange on baking sheet; cool briefly for handling.
4. Using a teaspoon, scoop out the middle of each potato half, leaving a 1/4-inch border around the edges and bottom.
5.  Transfer potato flesh to a large bowl and mash roughly with a fork.
6. Add 2/3 cup cheddar, and the ham, yogurt, butter, salt, pepper and onions.
7. Stir well.
8. Scoop some of the potato mixture into each potato half.
9.  Scatter remaining 1/3 cup cheddar over the tops.
10. Bake until golden brown and hot throughout, about 15 minutes more.

Vegan Tofu Lasagna

Ingredients

• Natural cooking spray 
• 1 (14-ounce) package firm tofu, drained 
• 2 tablespoons nutritional yeast 
• 1 teaspoon garlic granules 
• Salt and pepper to taste 
• 2 (25-ounce) jars vegan marinara sauce 
• 3 bell peppers, cored, seeded and chopped 
• 12 no-boil dried lasagna noodles

Method

1. Preheat oven to 350°F.
2.  Lightly grease a (9- x 13-inch) baking dish with cooking spray; set aside. 
3. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. 
4. Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. 
5. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes. 
6. Spoon enough marinara sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. 
7. Repeat the process 2 more times, ending with sauce. 
8. Cover with foil and bake until noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes and then serve. 

Side Note: My boyfriend and I prefer using vodka sauce instead of marinara sauce. That means our version is not vegan. And this recipe was one my boyfriend found on the whole foods website. Check their website out. It has some nice stuff.

Veggie Fajitas

I make these on a regular basis. If you love vegetables, you will love these.
 

Ingredients

• 2 zucchinis
• 1/2 red bell power
• salt (to taste)
• black pepper (to taste)
• 2 avocados
• virgin olive oil
• whole wheat tortillas
• re-fried beans (optional)
• 16 oz baby bella sliced mushrooms
• salsa (optional)
• Greek yogurt (optional)

Instructions

1. Clean the mushrooms
2. Pour about one-third of cup of the virgin olive oil in a frying pan
3. Put the mushrooms in the frying pan and cook until  they are nice and brown
4. Put heat on medium
5. Slice the zucchini and red bell pepper
6. Throw the sliced vegetables into pan and cook until also nice and done
7. Put the heat on low
8. Microwave the re-fried beans (this step is optional)
9. Put the tortillas between damp paper towels in the microwave for thirty to forty-five seconds
10. Slice the avocado
11. Take out the Greek yogurt and salsa
12. Fix he fajitas as you like