Ingredients:

• EVOO
• 1 package organic 100% whole wheat spaghetti noodles (or brown rice spaghetti or brown rice/quinoa if gluten-free)
• 1 yellow onion, diced
• 3 stalks celery, diced
• 2-3 cloves garlic, crushed
• 1 red bell pepper, diced
• 8 ounces of crimini mushrooms, cleaned and sliced
• 1 handful of fresh basil, thinly sliced (chiffonade)
• 24 oz. organic tomato sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary, or fresh if available
• 1/2 teaspoon red chili flakes
• pinch of saffron
• Salt & pepper to taste

Instructions:

• Heat a large frying pan or dutch oven over medium high heat
• Pour in the EVOO
• Add the onion and stir for 1-2 minutes
• Add the garlic, celery, bell pepper and sauté for 2-3 more minutes
• Add the mushrooms and basil and sauté for a couple more minutes
• Add the tomato sauce and spices, stir and simmer for 10-15 minutes
• Meanwhile, bring a large pot filled with water to a boil
• Add a pinch of salt and olive oil
• Cook pasta according to package directions
• Drain and remove to serving dish
• Taste the sauce and adjust the seasonings
• Serve the sauce over the pasta

Ingredients:

• 1 & 3/4 cup organic, non GMO polenta
• 4 cups vegetable broth
• 2 cups water
• 3/4 cup plant milk
• 1 – 2 teaspoons salt, if desired
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 Tablespoon nutritonal yeast flakes
• 1 yellow onion, sliced
• 2 red bell peppers, sliced
• 2 large portobello mushrooms, sliced
• 4 carrots, sliced into bite-size pieces
• 1 small head of broccoli, chop stems and set aside florets
• 1 lb. firm tofu drained and sliced
• EVOO
• Balsamic vinegar
• Freshly ground black pepper to taste

Instructions:

• Preheat oven to 425 degrees
• Cut the vegetables and put the onions, peppers, mushrooms, broccoli stems and carrots in a bowl.
• Mix 3 Tablespoons of EVOO and 2 Tablespoons of balsamic vinegar with salt (optional) and pepper and pour 1/2 over the vegetables. Mix well and place on lined cookie sheets.
• Place the tofu slices on a lined cookie sheet and brush the remaining oil and vinegar over the top.
• Roast the vegetables and tofu for 30-40 minutes, stirring (or flipping the tofu) occasionally.

While the vegetables and tofu are roasting, make the polenta.

• Bring the broth and water to a boil and add the polenta, stirring constantly. After a few minutes, add the salt (if using), pepper, spices, plant milk and nutritional yeast and continue stirring until thickened, 20-30 minutes. When done, remove from heat.
• When the vegetables are about done, add the broccoli florets roast for 10 more minutes.
• Spoon the polenta on a plate and top with the veggies and tofu.
• Drizzle a bit more balsamic over the top if desired.

Inspired by The New Vegetarian Epicure from Anna Thomas

Ingredients:

• 5 large leeks, white and light green parts
• 5 lbs of russet potatoes, peeled and cubed (save peels)
• 2 Tablespoons EVOO
• 2 teaspoons salt
• 4 cups vegetable broth
• 4 Tablespoons fresh Italian parsley, chopped
• 1 bunch fresh dill, chopped
• Juice from one lemon

Fresh ground pepper

Instructions:

• Peel and cube the potatoes
• Put the potatoes in a soup pot and cover with water, about 1 inch above the potatoes.
• Bring to a boil and simmer until potatoes are tender.
• Put the potato peels in another small pot and cover the water. Heat until boiling and then simmer.
• Wash and chop the white part of the leeks
• Heat a frying pan and add the EVOO. Saute the leeks until theyare tender, adding more water or a bit of white wine to keep them from sticking.
• Strain the potato peel water and add to the soup
• Add the broth, leeks, dill, parsley, pepper and lemon juice.
• Simmer for another 10-15 minutes and adjust salt and pepper to taste
• You can serve as is or use an imersion blender to make it smooth.