3 Delicious Vegan Recipes For The Family
by Samantha Coogan, MS, RDN, LD
Avocado Pasta
Ingredients
• 12 oz. brown rice pasta
• 2 ripe avocados
• ½ cup fresh basil leaves
• 2 cloves garlic
• 2 tbsp. freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved
Directions
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. (If you don’t have a food processor, simply mince basil and garlic as finely as you can and blend ingredients together with a fork until creamy.)
• With the motor running, add olive oil in a slow stream until well-blended; set aside. (No food processor: Just drizzle in olive oil and mix well.)
• In a large bowl, combine pasta, avocado sauce, and cherry tomatoes.
Shredded Carrot Barbecue Sandwich
Ingredients
• Sprouted grain buns
• 5 large carrots, peeled and shredded
• 1 large red onion, peeled and thinly sliced
• ½ teaspoon of grapeseed oil
• Black pepper
• Sea salt
For the BBQ sauce:
• 1 cup of organic tomato sauce
• 3 cloves of garlic
• ¼ cup of apple cider vinegar
• 1 tablespoon of dark molasses
• ¼ cup of brown sugar
• 1 tsp. of salt
• 1 tsp. of paprika
• 1 tsp. onion powder
• ¼ tsp. cumin
• ¼ tsp. cayenne pepper
• ¼ tsp. white pepper
• 1 tbsp. of lime juice
• 1 tsp. grapeseed oil
• 1 tbsp. cilantro
Directions
• Preheat the oven to 385° and line a baking pan with parchment paper.
• Shred the carrots.
• Thinly slice the onion.
• Put the carrots and onion in the baking pan and drizzle the grapeseed oil over them.
• Toss well to coat and then spread them evenly in the pan.
• Grate freshly ground pepper evenly over the top.
• Cover the pan with aluminum foil and roast for thirty minutes. (should be nice and soft and lightly caramelized)
• While the carrots and onions are roasting, put the sauce ingredients in a blender and blend until fully combined and smooth.
• Pour into a medium sauce pan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally.
• Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for fifteen minutes.
Lentil Pasta
Ingredients
• 12 ounces organic red lentil pasta
• 4¼ cups vegetable broth
• 1 can (15 ounces) diced tomatoes, with liquid
• ½ one small-medium size onion, chopped
• 4 garlic cloves, thinly sliced
• 2 tbsp. grapeseed oil
• 2 tsp. dried oregano
• 10 leaves fresh basil, roughly chopped
• salt, to taste
• pepper, to taste
Directions
• In a large pot combine all ingredients except basil, salt and pepper.
• Stir together.
• Cover pot and bring to boil. Reduce heat and simmer, still covered, for 20 minutes, stirring every few minutes.
• Add salt, pepper and basil leaves.
• Stir to combine for one minute.
