Lemon Cannellini Orzo Soup by If you’re looking for a light and cozy soup …

Lemon Cannellini Orzo Soup

by plantbasedrd

 If you’re looking for a light and cozy soup like this, definitely give it a try and you can use whatever beans you’d like for this!  Check out the recipe:

Lemon Cannellini Orzo Soup
1 tsp olive oil
1 small onion, diced
2 celery stalks, diced
2 small carrots, diced
6 cloves garlic, crushed and minced
2 tbsp canned coconut milk or vegan butter
1 can cannellini beans, rinsed and drained
1 tsp dry thyme
1/2 tsp Italian seasoning
1/2 tsp red pepper flakes
1 sprig Rosemary
2 bay leaves
5 cups vegetable broth
3/4 cup dry orzo
Juice and zest of 1 large lemon
1/4 cup chopped parsley
Salt and pepper to taste

In a large pot over medium heat, add olive oil, carrot, onion, celery and a pinch of salt. Stir and allow to cook until softened. Add in garlic and sauté until fragrant then stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning. Combine and then pour in vegetable broth and add in a pinch of salt, bay leaves and sprig of Rosemary. Bring pot to a low boil and add orzo. Stir well and allow to cook for 10-12 minutes to cook orzo. Remove from heat and squeeze in lemon juice and add lemon zest. Remove bay leaves and Rosemary sprig. Stir in parsley and allow to naturally soften in the soup. Adjust salt and pepper to taste and enjoy. 
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Notes: Quality of herbs makes a big difference in flavor. I also like this garlicky, so use a lot of garlic to achieve this or add some additional garlic powder to it as it cooks. I used a large lemon. If you have a small lemon, use about 2 to brighten this up.

Creamy Spinach Penne by Ingredients: 1 1/2 cup Penne Pasta 1/4 cup of wate…

Creamy Spinach Penne

by plantcrazii

Ingredients:

1 1/2 cup Penne Pasta
1/4 cup of water from boiled pasta
2 tbsp olive oil
1 1/2 tsp corn starch
2 tbsp nutritional yeast
1 1/2 cup unsweetened dairy free milk
1 1/2 tsp garlic & herb seasoning
1 tbsp dried parsley
Pinch of chili flakes
1/4 tsp black pepper
1 cup baby spinach
1/4 cup of any white shredded dairy free cheese

Method:
– Boil pasta until al dente and reserve 1/4 cup of the pasta water
– Heat olive oil in a pan on medium heat and mix in corn starch until it is dissolved
– add in milk and pasta water
– stir in cheese until melted
– Mix in nutritional yeast, parsley, chili flakes, black pepper and stir until all ingredients are combined
– mix in penne and spinach for all to be coated in sauce
*add salt to taste and enjoy while hot
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Broccoli + chickpeas in white sauce (oil-free) By Recipe (serves 5-6): Add …

Broccoli + chickpeas in white sauce (oil-free)

By cookingforpeanuts

Recipe (serves 5-6): Add 1 cup raw cashews to small saucepan with enough water to cover by 2-inches. Bring to a boil. Remove from heat and set aside to soak for about 15 minutes. Lightly blanch 3 cups bite-size broccoli florets (-boil for a couple minutes and run under cold water). Blend sauce until smooth: 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tbsp garlic powder, 1 tsp onion powder, 1/2 tsp ground white pepper (or leave this out and add black pepper to taste at the end), 1-1/2 cups water. Add salt to taste. Heat sauce in large sauce pan until just starts to thicken. Mix in 2 cups cooked chickpeas and steamed broccoli florets. Cook until heated through. Serve with desired amount of pasta.
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Colourful Roasted Veggie Bowl By In this bowl: Roasted butternut squash, re…

Colourful Roasted Veggie Bowl 

By nourishingalex

In this bowl: Roasted butternut squash, red pepper, tomatoes, crispy salt & pepper chickpeas, broccoli & avocado with bagel seasoning