wfpb no-oil

Lemony Spring Veggie Pasta

karenwpullen Main Dishes, Pasta, Recipes , , ,

Prep Time9 minutes
15 minutes
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Lemony Spring Veggie Pasta

A light and delicious dish that uses the spring-time vegetables of asparagus, artichokes, and peas, topped with a creamy sauce of white beans, onion, and garlic, and flavored with lemon juice and rind.
Course: Main Course, Pasta
Cuisine: Vegan
Keyword: no-oil, pasta, peas, plant-based, vegan
Servings: 4

Equipment

  • food processor

Ingredients

  • 12 ounces pasta any kind
  • ½ bunch asparagus cut into 1-inch pieces
  • ½ cup peas thawed, if frozen
  • ½ cup artichoke hearts, chopped or other vegetable, zucchini for example
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 ½ cups white beans (one 15-oz can, drained) navy, cannellini, or Great Northern
  • ¼ cup plant milk unsweetened
  • 3 Tbs lemon juice fresh
  • ¼ cup vegan parmesan
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to boil, and cook the pasta according to instructions.
  • Sauté the onion and garlic with a bit of water for 3-4 minutes.
  • Into a food processor put the white beans, onions & garlic, and all remaining ingredients. Process until creamy and smooth. Add a little water if it needs to be thinner.
  • In the sauté pan, put the asparagus and sauté for 5-7 minutes until it is as done as you like. Add the peas and artichoke hearts and stir the mixture to warm them. Reserve some tips and peas for garnish.
  • Add the asparagus-pea-artichoke mixture to the cooked pasta, and pour the sauce on top. Mix all together. Garnish with asparagus tips, a few peas, and more vegan parm if desired.

Traditional Colcannon

karenwpullen Main Dishes, Recipes, Side Dishes , , , , , , ,

A perfect St. Patrick’s Day dish, made of mashed potatoes mixed with steamed chopped cabbage and leeks. I plan to serve it with corned “beef” that I make from tofu!

Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Traditional Colcannon

Course: Side Dish
Keyword: no-oil, plant-based, vegan, wfpb
Servings: 4

Ingredients

  • 4 medium potatoes preferably Yukon Gold
  • 4 cups cabbage chopped
  • 2 leeks, white and pale green parts cleaned and chopped
  • 2 green onions sliced
  • 1/2 cup almond milk
  • 1 Tbs nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 Tbs chopped parsley or 1 tsp dried

Instructions

  • Wash the potatoes and dice them. Not necessary to peel them, though you can. Place in a large pot and cover with salted water. Bring to a boil and cook about 15 minutes, testing to see when they are no longer raw.
  • Sauté the leeks for about 10 minutes until they begin to brown.
  • Add the cabbage and green onion to the sauté pan and cook until the cabbage wilts.
  • Drain the potatoes, put them back into the pot with the milk, nutritional yeast,, salt, black pepper, and nutmeg. Mash until you get the desired consistency. I like some lumps myself. I use an electric mixer, or you can use a food processor (if you like them very creamy) or a potato masher.
  • Add the cabbage-leeks mixture to the potatoes along with the parsley and mix all together.

Mushroom-Walnut Pate

karenwpullen Recipes, Sandwiches, Snacks, Dips, and Smoothies , , ,

This is a classic spread that everyone loves. Make ahead, chill, then stand back as it’s devoured, on crackers or toasted thinly sliced baguette.

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Mushroom-Walnut Pate

This classic spread is the perfect party appetizer.
Course: Appetizer, Sandwich, Snack
Cuisine: French
Keyword: canape, healthy, plant-based, vegan, wfpb
Servings: 8

Equipment

  • food processor

Ingredients

  • 1 cup walnuts
  • 1/2 cup shallots minced
  • 1 pound mushrooms, chopped button, cremini, shiitake, or portobello
  • 2 cloves garlic minced
  • 1 tsp thyme leaves
  • 1/2 tsp pepper
  • 1/2 tsp salt

Instructions

  • Spread the walnuts on a baking sheet and toast for 10 minutes at 350°, until they are lightly browned and fragrant.
  • Sauté the shallots until soft.
  • Add the mushrooms, garlic, thyme, salt, and pepper. Cook until the liquid has evaporated.
  • Process the walnuts to a thick paste. Add the mushroom mixture and process until it's the texture you like.
  • Spoon the mixture into an oiled container. Refrigerate overnight. The pate will set up a bit more and flavors will develop.