Whole Grain Linguine with a Roasted Red Pepper Sauce

Ingredients
1 lb Barilla Whole Grain Linguine
2 Tbs Olive Oil
1 clove Garlic, Chopped
1/4 Onion, Chopped
1 Tbs Fresh Parsley, Chopped
2 Roasted Red Peppers, Sliced
1 tsp Thin Fresh Lemon
1/4 cup Water
Salt
Black Pepper, Freshly Ground
1 cup Romano Cheese, Shredded

Instructions
BRING a large salted pot of water to a boil.
JUICE lemon to yield 1 teaspoon of lemon juice.
SAUTÉ garlic in olive oil in a large skillet over medium heat.
ADD onion and continuing cooking until the onion appears translucent.
ADD chopped parsley and sauté for 2 minutes over medium heat.
ADD roasted red peppers, lemon juice and water; bring to a simmer. Season with salt and pepper.
COOK Whole Grain Linguine according to the package directions. Meanwhile, TRANSFER sauce mixture to a blender and blend until smooth; pour back into skillet and bring to a simmer.
DRAIN Whole Grain Linguine and toss with sauce. Sprinkle cheese on top and allow to melt before serving.

Barilla® Whole Grain Linguine with a Roasted Red Pepper Sauce

Spinach-Zucchini Soup

This light soup is full of sunny flavors like lemon, zucchini, and dill. Serves 6.




Ingredient List:

• 1 1/2 Tbs. olive oil
• 1 large onion, diced (2 cups)
• 1 medium zucchini, cut into 3/4-inch pieces (2 cups)
• 2 cups low-sodium vegetable broth
• 1 1/2 cups cooked white beans, such as cannellini, or 1 15-oz. can white beans, rinsed and drained
• 4 cups baby spinach (4 oz.)
• 2 Tbs. lemon juice
• 2 tsp. grated lemon zest
• 4 tsp. finely chopped mint leaves

Instructions:

1. Heat oil in large saucepan over medium heat.
2. Sauté onion 3 to 5 minutes, or until translucent.
3. Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
4. Add vegetable broth and 2 cups water, and bring to a boil.
5. Stir in beans and spinach, and return to a boil.
6. Reduce heat to medium-low, and simmer 5 minutes, or until spinach is wilted.
7. Stir in lemon juice, zest, and mint.
8. Season with salt and pepper, if desired.

Vegetarian Times Issue: September 1, 2009 p.51

Penne Pasta Salad with Shaved Parmigiano-Reggiano

A high-quality, aged Parmigiano-Reggiano cheese is essential to this recipe's success: the bold, salty flavor curbs the need for extra fat or seasoning. The salad also makes a quick weeknight meal when served hot. Serves 6.


Ingredient List:

• 6 oz. penne rigate pasta
• 2 cups broccoli florets
• 9 cloves garlic, minced (3 Tbs.)
• 3 Tbs. olive oil
• 1/2 red jalapeño chile, seeded and chopped (1 Tbs.)
• 10 fresh red or yellow grape tomatoes, halved
• 1 oz. shaved or crumbled Parmigiano-Reggiano cheese

Instructions:

1. Cook pasta in large pot of boiling salted water 8 minutes. Add broccoli, and cook 1 minute more. Drain, reserving 1/4 cup cooking water.
2. Return pot to stove, and heat oil over medium heat. Sauté garlic in oil 1 minute. Add jalapeño, and cook 30 seconds. Stir in pasta mixture, tomatoes, and reserved cooking water. Transfer to large serving bowl, and season with salt and pepper, if desired. Cool to room temperature, and top with cheese.

Vegetarian Times Issue: July 1, 2009 p.48

Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint

One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta. Serves 6.





Ingredient List
12 oz. whole-wheat pasta shells
1 lb. asparagus, cut into 1-inch pieces
1 1/2 cups fresh or frozen baby peas
2 Tbs. garlic oil, such as Garlic Gold
3 green onions, thinly sliced (1/3 cup)
1 cup sliced fresh basil
1/2 cup coarsely chopped fresh mint
1 Tbs. grated lemon zest
3 oz. feta cheese, crumbled (3/4 cup)

Directions

1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.
2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

Vegetarian Times Issue: April 1, 2009 p.69

Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

Sage and tomatoes pair beautifully in this light pasta sauce. Firm Roma tomatoes are your best bet here for a sauce that’s not too watery. If early-season tomatoes make the sauce taste too acidic, stir 1 tsp. sugar or honey in with the sage and olives. Serves 6.



Ingredient List
1/2 lb. whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
2 Tbs. chopped kalamata olives

Directions

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

Vegetarian Times Issue: June 1, 2009 p.43

Whole Grain Spaghetti with Fresh Vegetables

INGREDIENTS

1 box(es) BARILLA Whole Grain Spaghetti
2 tablespoon(s) extra virgin olive oil
1 clove(s) garlic
1 cup(s) white onion, finely chopped
2 cup(s) zucchini, diced small
2 cup(s) yellow squash, diced small
1 bunch(es) asparagus, cut into 1-inch pieces
1 cup(s) yellow bell pepper, julienne
3 cup(s) cherry tomatoes, halved
to taste salt
to taste freshly ground black pepper
4 leaf(ves) fresh basil, torn

COOKING INSTRUCTIONS

BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic.
ADD onion and saute for 5 minuts, until translucent. Add garlic and saute for 2 minutes until slightly brown.
ADD bell pepper, zucchini, yellow squash and asparagus and saute until heated but not completely cooked.
ADD tomatoes, season with salt and pepper; sauté for 2 additional minutes. Remove garlic clove and discard.
COOK Barilla Whole Grain Spaghetti according to the package directions.
DRAIN pasta and add to the skillet. Toss with vegetables and add fresh basil before serving.

Whole Grain Medium Shells with a Winter Squash and Walnut Ragu

INGREDIENTS

1 box(es) BARILLA® Whole Grain Medium Shells
3 tablespoon(s) olive oil
1 whole acorn squash, diced
1/2 whole butternut squash, peeled and diced
1 cup(s) water
1 whole zucchini, diced
1 whole yellow squash, diced
1/4 cup(s) walnuts
1/4 cup(s) Pecorino cheese, grated
to taste salt
to taste freshly ground black pepper

COOKING INSTRUCTIONS

BRING a large pot of salted water to a boil.
SAUTÉ garlic in 1 tablespoon of olive oil in a large skillet until garlic turns slightly yellow.
ADD acorn and butternut squash; sauté for 1 minute.
ADD water and simmer for 4 minutes. Season with salt and pepper to taste. Transfer mixture to a blender and blend until smooth. Set mixture aside.
SAUTÉ diced zucchini and yellow squash with remaining olive oil in the same skillet; season with salt and pepper. Add the blended squash mixture to the skillet and combine.
TOAST walnuts in a small non-stick skillet until golden brown; remove and roughly chop.
COOK Barilla® Whole Grain Medium Shells according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
POUR cooking water into the sauce and stir well. Add pasta to the skillet and toss well.
TOP with chopped nuts and grated cheese before serving.

Whole Grain Thin Spaghetti with Zucchini and Parmesan

INGREDIENTS

1 box(es) BARILLA® Whole Grain Thin Spaghetti
4 small zucchini, diced
to taste sea salt
2 tablespoon(s) extra virgin olive oil
1 clove(s) garlic, chopped
2 cup(s) cherry tomatoes
4 leaf(ves) fresh basil, cut into strips
1/2 cup(s) Parmesan cheese, freshly grated

COOKING INSTRUCTIONS

BRING a large pot of water to a boil.
SEASON zucchini with sea salt.
COOK pasta according to package directions.
Meanwhile, HEAT olive oil in medium skillet, add garlic and sauté for 2 minutes.
ADD zucchini to the skillet and saute for 2 minutes.
ADD cherry tomatoes and sauté until skins are slightly blistered and the tomatoes are heated through, about 2 minutes.
DRAIN pasta, add to skillet and toss with basil and cheese.

Oven-Dried Sweet Potato Chips

Colorful, crisp sweet potato chips create a flavorful and low-fat substitute for the more familiar fried white potato chips. Serves 4.

Ingredient List

* 1 tsp. fine-grained sea salt
* 1 tsp. chili powder
* 1/2 tsp. ground cumin
* 1/2 tsp. ground coriander
* 1/2 tsp. freshly ground black pepper
* 1/4 tsp. ground cayenne
* 1 lb. sweet potatoes, scrubbed and peeled, if desired
* 1 Tbs. extra virgin olive oil

Directions

1. Preheat oven to 250F.
2. Combine salt and spices in mixing bowl.
3. Slice sweet potatoes paper-thin and toss lightly with oil. Toss potatoes with spice mixture until evenly coated. Arrange potatoes on wire grates sprayed with nonstick vegetable spray or on baking sheets fitted with parchment paper.
4. Bake for 2 hours, then turn off oven and let potatoes dry for 2 more hours or overnight. Alternately, dehydrate sweet potato slices in dehydrator according to manufacturer’s directions.

Nutritional Information

Per serving: Calories: 110, Protein: 1g, Total fat: 3g, Saturated fat: g, Carbs: 18g, Cholesterol: mg, Sodium: 590mg, Fiber: 3g, Sugars: 7g

Oven-Dried Sweet Potato Chips - Vegetarian Times Issue: December 1, 2002 p.45

Baked French Fries

Better than fast-food fries, this healthy homemade version has lots of flavor with a minimum of fat. As a welcome bonus, the skins can be left on the potatoes for extra crispness. 4 Servings.

Ingredient List

* 2 medium baking potatoes, scrubbed (leave peels on if preferred)
* 2 tsp. melted butter or olive oil
* Salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 425 degrees.
2. Using a sharp knife, cut potatoes lengthwise into 1/4-inch-thick slices, then cut slices into fry-shaped sticks.
3. Pour melted butter or oil into medium bowl. Add potato sticks and toss to coat. Spread on baking sheet. Bake 20 minutes, then turn potatoes and bake until crisp, about 30 minutes. While still warm, season with salt and pepper and serve.

Nutritional Information

Per 1/2-cup serving: Calories: 128, Protein: 2g, Total fat: 2g, Saturated fat: 1g, Carbs: 26g, Cholesterol: 5mg, Sodium: 29mg, Fiber: 2g, Sugars: g

Baked French Fries - Vegetarian Times Issue: February 1, 1998 p.58

Colorful Oven Fries

Oven-fried sweet potatoes can be tricky because the potatoes’ high moisture content makes it difficult for them to “fry,” and their ample sugar causes them to burn easily. Okinawan sweet potatoes work well here because of their dry texture, but a dusting of potato starch helps keep all varieties crisp. Serves 6.

Ingredient List

• 2 lb. assorted sweet potatoes, peeled and cut into 1/4-inch-thick sticks
• 1 Tbs. canola oil
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. ground cinnamon, optional
• 2 Tbs. potato starch

Directions

1. Preheat oven to 450°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Set 1 oven rack in top position and 1 rack in bottom position.
2. Toss together sweet potatoes, oil, salt, pepper, and cinnamon, if using. Sprinkle with potato starch; toss mixture once more to coat well. Arrange in single layer on prepared baking sheets. Bake 10 minutes.
3. Turn potatoes with spatula, and rotate baking sheets. Bake 12 minutes more, or until golden brown.

Nutritional Information
Per 1/2-cup serving: Calories: 121, Protein: 2g, Total fat: 3g, Saturated fat: 1g, Carbs: 24g, Cholesterol: mg, Sodium: 226mg, Fiber: 3g, Sugars: 7g

Colorful Oven Fries - Vegetarian Times Issue

Garlicky Oven Fries

Presoaking potato slices in hot water helps remove excess starch so they brown and crisp like oil-cooked fries.



Ingredient List

• 1 1/2 lb. russet potatoes, peeled and cut into ¼-inch-thick wedges
• 2 tsp. canola oil
• 2 tsp. olive oil
• 4 cloves garlic, coarsely chopped
• 1 Tbs. chopped fresh parsley

Directions

1. Place oven rack in lowest position, and preheat oven to 475°F. Coat baking sheet with cooking spray. Soak potatoes in bowl of hot water 10 minutes. Drain, pat dry, and return to dry bowl.
2. Meanwhile, heat canola oil, olive oil, and garlic in saucepan over medium-low heat. Cook garlic 2 minutes, or until it begins to brown. Transfer garlic to small bowl with slotted spoon.
3. Pour oil over potatoes, and toss to coat. Season with salt and pepper. Arrange potatoes in single layer on prepared baking sheet. Bake 20 minutes, or until potatoes are golden on bottom. Turn, and bake 10 minutes more, or until golden and crisp.
4. Meanwhile, stir parsley into reserved garlic; sprinkle over fries. Season with salt and pepper, and serve immediately.

Nutritional Information

Per SERVING: Calories: 167, Protein: 3g, Total fat: 4.5g, Saturated fat: 0.5g, Carbs: 29g, Cholesterol: mg, Sodium: 298mg, Fiber: 2g, Sugars: 5g

Garlicky Oven Fries

Soupe au Pistou

Pistou is a fragrant sauce of garlic, basil, and olive oil that’s related to Italian pesto. Here, it is stirred into a Provençal soup at the last minute. The heat of the soup releases the flavors of the garlic and basil without cooking them.

Ingredient List

Soup
* ¹⁄3 cup dried chickpeas, rinsed
* ¹⁄3 cup dried pinto beans, rinsed
* 1 15-oz. can chopped tomatoes
* 1 medium onion, chopped (1 cup)
* 1 clove garlic, minced (1 tsp.)
* 1 bay leaf
* 1 sprig fresh thyme
* 3 medium red potatoes, cut into ½-inch chunks (1 cup)
* 2 carrots, sliced (1 cup)
* 1 cup frozen Italian flat beans
* ¼ cup vermicelli, optional

Pistou
* 8 cups fresh basil leaves
* 8 cloves garlic, peeled
* ½ cup olive oil

Directions
1. To make Soup: Place chickpeas and pinto beans in large pot, and cover with water. Bring to a boil, cover, and cook 10 minutes. Remove from heat, and let stand 30 minutes. Drain beans, and rinse.

2. Return beans to pot; add tomatoes, onion, garlic, bay leaf, thyme, and 5 cups water. Cover, and bring to a boil. Season with pepper, reduce heat to medium-low, cover, and simmer 30 minutes. Add potatoes and carrots, and simmer, covered, 30 minutes. Stir in flat beans, and cook 10 minutes, or until beans are tender. Stir in vermicelli, if desired. Cook 3 minutes more.

3. Meanwhile, make Pistou: Pulse basil and garlic in food processor until finely chopped. Add olive oil, and pulse until combined. Transfer to small bowl.

4. Spoon 2 Tbs. Pistou in bottom of each bowl. Spoon Soup over top.

Serves 8

Nutritional Information
Per : Calories: 237, Protein: 6g, Total fat: 14.5g, Saturated fat: 2g, Carbs: 22g, Cholesterol: mg, Sodium: 375mg, Fiber: 6g, Sugars: 5g

Soupe au Pistou: Vegetarian Times Issue: November 1, 2008 p.82

Potato Gnocchi with Butter and Sage

We knew this was a winner recipe when Karen Quatsoe, VT’s prop stylist, who comes from a long line of Italian cooks, asked for the recipe before it was published. Sauté with butter and toss with fresh sage and grated Parmesan (as shown), or top with your favorite pasta sauce. Serves 8.

Ingredient List

* 3 lbs. russet potatoes (about 4 medium)
* 2 cups all-purpose flour
* 1 large egg, lightly beaten
* 1 tsp. salt
* 1 tsp. ground black pepper
* 2 to 3 Tbs. vegetable oil, optional

Directions

1. Preheat oven to 400F. Prick potatoes all over with fork. Bake 70 minutes, or until soft. Cool 10 minutes, or until easy to handle.

2. Lightly flour baking sheet. Slice potatoes in half and scoop flesh into large bowl. Mash until no lumps remain, but potatoes are still fluffy. Fold in flour, egg, salt and pepper. (It’s easiest to use your hands.) Divide dough into 4 balls, and transfer to lightly floured work surface.

3. Roll 1 dough ball into long strand about 3/4-inch thick. Cut into 1-inch pieces, and place pieces on prepared baking sheet. Repeat with remaining balls of dough.

4. Bring large pot of water to a boil. Drop quarter of cut gnocchi into pot, and cook 2 minutes, or until gnocchi rise to surface. Transfer to serving bowl, and repeat with remaining gnocchi. If serving later, toss with vegetable oil to keep gnocchi from sticking together. Otherwise, top with desired sauce, and serve.

Potato Gnocchi with Butter and Sage: Vegetarian Times Issue: March 1, 2007 p.71

Mexican Rice Soup

This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions. The heat of the soup warms the avocado and tortilla strips without turning them to mush. Serves 6.

Ingredient List

Broth

* 1 Tbs. olive oil
* 1 small onion, finely chopped (¾ cup)
* 2 cloves garlic, minced (2 tsp.)
* 3 cups low-sodium vegetable broth
* 1 Tbs. grated lime zest
* 1 tsp. dried oregano

Soup

* ¼ cup short-grain rice
* 2 small tomatoes, seeded and diced (1 cup)
* ¹⁄3 cup fresh or frozen corn kernels
* 1 8-inch flour tortilla
* 1 avocado, diced (1 cup)
* 2 green onions, thinly sliced (¼ cup)
* ¼ cup chopped cilantro
* 6 lime wedges
* Hot sauce for garnish, optional

Directions

1. To make Broth: Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in garlic, and sauté 1 minute more. Add vegetable broth, lime zest, oregano, and 3 cups water; cover, and reduce heat to medium-low. Simmer 10 minutes. Strain Broth, discard solids, and return to saucepan.

2. To make Soup: Add rice to Broth. Bring to a simmer over medium-low heat, cover, and simmer 15 minutes, or until rice is soft. Stir in tomatoes and corn, and season with salt and pepper. Simmer 10 minutes.

3. Meanwhile, preheat oven to 350°F. Spray flour tortilla with cooking spray, and cut into thin strips. Arrange strips on baking sheet, and bake 5 to 7 minutes, or until tortilla is crisp.

4. Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls. Ladle Soup into serving bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges, and hot sauce, if desired.

Mexican Rice Soup: Vegetarian Times Issue: September 1, 2008 p.84

White Bean and Kale Soup

Ingredient List

• 1 Tbs. olive oil
• 1 small onion, halved and thinly sliced (1 cup)
• 3 cups chopped kale
• 1 small garnet yam, peeled and diced (1 cup)
• 1 Tbs. smoked sweet paprika, plus more for garnish
• 1 Tbs. curry powder
• 1 bay leaf
• 4 cups low-sodium vegetable broth
• 2 15.5-oz. cans great Northern beans, drained and rinsed, divided
• 2 Tbs. red wine vinegar

Directions

1. Heat oil in saucepan over medium heat. Add onion, and cook 8 minutes, or until lightly caramelized, stirring often.

2. Add kale, and cook 4 to 5 minutes, or until wilted. Stir in yam, paprika, curry powder, and bay leaf; cook 1 minute more, or until fragrant.

3. Add broth, and bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until kale and yam are tender. Purée 1 cup beans with 3/4 cup water in blender or food processor. Add purée and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper. Sprinkle each serving with paprika.

White Bean and Kale Soup: Vegetarian Times Issue: March 1, 2008 p.71

Italian-Style Spaghetti Squash

This squash resembles strands of spaghetti.
Serves 4.

Ingredient List
* 2 lb. spaghetti squash, halved lengthwise and seeded
* 2 Tbs. olive oil
* 1 medium-sized red onion, thinly sliced
* 1 zucchini (8 oz.), diced
* 4 medium-sized tomatoes, diced
* 1/4 tsp. salt
* 1/4 tsp. coarsely ground black pepper
* 1/2 cup reduced-fat grated Parmesan cheese for garnish, optional
* 1 small lemon, sliced

Directions
1. Preheat oven to 350F.

2. Place squash halves, cut side down, in baking dish. Add 1/4 cup water, and cover dish with foil. Bake for about 30 minutes, or until tender. Remove from oven, and cool slightly.

3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, and cook for 3 minutes, or until onion is translucent. Add zucchini, reduce heat to medium, and cook for 4 to 5 minutes, or until zucchini begins to brown. Add tomatoes, salt and pepper. Reduce heat to low, and cook, uncovered, for about 10 minutes.

4. Using a fork, scrape squash strands into a bowl. Toss with remaining 1 tablespoon of oil. Mound squash in the centers of four pasta bowls. Spoon vegetable mixture around or over squash strands, dividing vegetables equally among bowls. Drizzle with more oil, if desired, and garnish with Parmesan cheese. Add lemon slices, and serve.

Italian-Style Spaghetti Squash » Vegetarian Times Issue: January 1, 2004 p.67

Spicy Tofu Bento Bowl

Bento boxes are lunch containers with separate compartments used for take-along and take-out lunches in Japan. Here we’ve assembled traditional bento box components in a one-bowl salad. Serves 6.

Ingredient List
* Spicy Tofu
* 1/4 cup low-sodium soy sauce
* 1/4 cup hot chili-garlic sauce
* 2 Tbs. dark sesame oil
* 14-oz. extra-firm tofu, cubed
* 5 green onions, finely chopped (about 1/2 cup)
* 1/4 cup nonfat yogurt
* 2 Tbs. lemon juice

Salad
* 1/4 cup low-sodium soy sauce
* 2 Tbs. lemon juice
* 1 Tbs. minced fresh ginger
* 1 tsp. hot chili-garlic sauce
* 2 cups cooked short-grain brown rice
* 4 1/2 cups mixed baby greens
* 2 carrots, peeled
* 1 cucumber, sliced (about 1 1/2 cups)
* 1 avocado, peeled and sliced
* 1 Tbs. toasted sesame seeds

Directions
1. To make Spicy Tofu: Whisk together soy sauce, chili sauce and sesame oil in bowl. Heat nonstick skillet over medium heat. Dip tofu in chili mixture. Cook 10 minutes, or until browned, turning occasionally. Cool. Add green onions, yogurt and lemon juice to remaining chili mixture. Toss with tofu.

2. To make Salad: Whisk together soy sauce, lemon juice, ginger and chili sauce in bowl. Mound rice in bowls. Top with greens. Shave strips of carrots over top with vegetable peeler. Top with tofu, cucumber and avocado. Sprinkle with sesame seeds, and serve with sauce.

Spicy Tofu Bento Bowl » Vegetarian Times Issue: October 1, 2006 p.84

Spicy Red Lentil Soup

Red lentils soften up quickly when cooked, which makes them great for thickening soups. Tamarind paste has a sweet-sour flavor and can be found in Indian groceries or high-end supermarkets. Serves 6.


Ingredient List
* 1 cup red lentils
* 1 tsp. salt
* 1 15-oz. can diced tomatoes
* 2 Tbs. minced fresh ginger
* 1 Tbs. vegetable oil
* 2 cloves garlic, minced (2 tsp.)
* 1 15-oz. can light, unsweetened coconut milk
* 1 Tbs. tamarind concentrate or paste, optional
* 1 Tbs. ground coriander
* 1 tsp. ground cumin
* 1 tsp. turmeric powder
* 1 small jalapeño, stemmed, seeded and minced
* 1/4 cup chopped cilantro

Directions
1. Combine lentils, salt and 5 cups water in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 20 to 25 minutes, or until lentils are tender. Blend lentils with whisk for rustic texture, or purée in food processor for creamier feel.

2. Purée tomatoes and ginger in blender or food processor until smooth. Set aside.

3. Heat oil in large pot over medium heat. Add garlic, and cook 30 seconds, or until just golden, stirring often. Add tomato mixture, coconut milk, tamarind if desired, coriander, cumin, turmeric and jalapeño. Simmer 15 minutes, stirring occasionally.

4. Stir in lentils, and simmer, partially covered, 20 minutes. Season with salt and pepper. Sprinkle with cilantro, and serve.

Spicy Red Lentil Soup » Vegetarian Times Issue: October 1, 2006 p.60

Smoky Penne with Corn and Cherry Tomatoes

Most people associate goat cheese with French cuisine, but it plays a big role in Mexican cooking, too. Chipotle chiles are smoked jalapeños that can be found dried or canned in adobo sauce. Serves 4.

Ingredient List
* 12 oz. penne pasta
* 1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
* 2 Tbs. olive oil, divided
* 2 cloves garlic, minced (about 2 tsp.)
* 1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
* 1/3 cup chopped cilantro
* 2 cups halved cherry tomatoes
* 2 cups fresh or frozen corn kernels

Directions
1. Cook pasta according to package directions.

2. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil.

3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Vegetarian Times Issue: September 1, 2006 p.71