Pasta with Sauteed Tomatoes, Olives, and Artichokes

This pasta combines two of my favorite foods - olives and artichokes!

Make 4 cups of cooked ziti pasta according to package directions (about 8 ounces uncooked pasta - I used Whole Foods' house brand). Drain, and transfer to a large bowl.

While the ziti cooks, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add 2 cups halved cherry or grape tomatoes, 1 (14-ounce) drained can of artichoke hearts, cut into quarters, and 1/2 cup thinly sliced and pitted kalamata olives; cook for 5 minutes. (Note: to save even more time in this already-quick recipe, buy quartered artichoke hearts).

Combine the cooked pasta, the tomato mixture, 1/2 cup chopped basil, 1/3 cup shredded vegan cheese in place of Asiago (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. salt, and 1/4 tsp. black pepper. Toss to combine.

1 cup of pasta is 290 calories - this recipe makes enough to serve 6.

Cost:
cherry tomatoes $2.99
canned artichoke hearts $3.79
ziti $1.99
vegan cheese $3.39

White Bean and 'Bacon' Dip with Rosemary Pita Chips

Here's the perfect appetizer for your Memorial Day tomorrow!

Measure out 1/2 tsp. dried rosemary, and crush between your fingers into smaller pieces. Combine the rosemary with 1/4 tsp. salt, 1/4 tsp. garlic powder, and 1/8 tsp. black pepper.

Cut 3 (6-inch) pitas into 8 wedges each, and arrange in a single layer on a baking sheet. Most pitas are vegan, but I recommend either Whole Foods' house brand or The Baker. Coat the pita wedges with cooking spray, then sprinkle with the rosemary mixture and lightly re-coat with cooking spray. Bake at 350 degrees for 20 minutes.

While the pita chips are baking, coat a saucepan with cooking spray and add 2 pieces of chopped vegan bacon (such as Light Life). Cook for about 4 minutes, until crisp, then remove from the pan and set aside. Return the pan to the burner and add 4 minced garlic cloves; cook for 1 minute. Add 19 ounces (rinsed and drained) canned cannellini beans - about 2 cups-worth - and 1/3 cup vegetable broth; bring to a boil, then reduce heat and simmer for 10 minutes.

Combine the bean mixture in a food processor or blender with 1/4 cup chopped green onions, 1 tablespoon lemon juice, 1/2 tsp. hot sauce (such as the Hot Stuff from the Wizard), 1/8 tsp. salt, and 1/8 tsp. paprika; combine until smooth.

Spoon the bean mixture into a bowl, and stir in 1 tablespoon of the chopped 'bacon' pieces. Sprinkle the remaining 'bacon' on top just before serving.

3 tablespoons of dip plus 3 pita wedges makes a serving of 140 calories.

Cost:
pitas $1.99
vegan bacon $3.39
cannellini beans $4.38
green onions $0.99
paprika $5.99

Sweet-Spicy Cucumbers overTomatoes

This salad tastes like summer a plate! You need to marinate the cucumbers ahead of time, so start it now for your Memorial Day weekend.

Thinly slice 2 cups of pickling cucumber and 1 cup Vidalia onion. Pickling cucumbers are shorter and fatter than regular cukes, and thinner skinned as well, which makes them better for, well, pickling, so definitely use them if you can!

Arrange half the cucumber slices in a 9-inch pie plate. Top with half the onion slices, then repeat the layers.

In a saucepan, combine 1/2 cup cider vinegar, 1/4 cup raw sugar, 1/2 tsp. salt, 1/2 tsp. mustard seeds, 4 minced garlic cloves, and 2 whole dried red chiles (the long thin variety). Bring to a boil, then continue to cook for about 1 minute, until the sugar is dissolved, stirring occasionally.

Pour the hot vinegar mixture over the cucumber mixture. Cover and marinate in the fridge for at least a full 24 hours, and up to 4 days. I only let mine marinate for 1 day.

When ready to serve, arrange 16 (1/4-inch thick) tomato slices on a serving platter. Sprinkle with 1/8 tsp. salt and 1/8 tsp. black pepper. Remove the cucumber mixture from the marinade with a slotted spoon, and arrange over the tomato slices.

You'll have 8 servings, which is about 2 tomato slices and 1/3 cup cucumber mixture per person. Each serving is 40 calories.

Cost:
pickling cucumber $1.80
mustard seeds $2.45
tomato $5.06

Fruited Apricots with Lemon-Amaretto Sauce

Yay! The first fresh apricots of the season are at the store. Try this simple dessert to highlight the yummy little fruit.

In a small bowl, combine 1 tablespoon amaretto (Disaronno is vegan, according to the company), 3/4 tsp. grated lemon rind, 1/2 tsp. fresh-squeezed lemon juice and 4 ounces of lemon soy yogurt (such as Whole Soy).

Slice 3 apricots in half, and remove their pits. Place 3 apricot halves on each of two dessert plates. Spoon 1 tablespoon blackberries into the center of each apricot half.

Top each of the two servings with 3 tablespoons of the soy yogurt mixture, an additional tablespoon blackberries and 1 tablespoon slivered almonds (which you can toast first, if you like).

Each of the two servings is 170 calories.

Cost:
lemon $0.50
apricots $1.04
blackberries $2.00

Fresh Tomato and Zucchini Tart with 'Mozzarella' and Basil

This is the third time this month that I've gone back to my basic Pizza Dough recipe from February 2009, instead of purchasing Pillsbury's refrigerated pizza dough - the latter is vegan however, so use that if you don't want to take the time to let dough rise at home. If you do make yours at home, the dough needs two rises for 45 minutes and 30 minutes, respectively. The rest of the recipe comes together in a snap.

Line a baking sheet with parchment paper, and sprinkle with 1 tablespoon cornmeal. If using the canned dough, simple pat it into a 12-inch square on the parchment paper. If you've made your dough at home, roll it into a 12-inch square on a lightly floured surface, than transfer to the baking sheet.

Slice 1 cup 0f 1/8-inch thick diagonally-cut zucchini slices. Cut 4 plum tomatoes into 1/4-inch thick slices, and push out the seeds with your thumbs. Arrange the zucchini and tomato slices evenly over the dough, leaving a 1-inch border on all sides, and sprinkle with 1/4 tsp. coarse salt and 1/4 tsp. black pepper. Fold the edges of the dough up so the zucchini and tomato are tucked in.

Bake at 400 degrees for 15 minutes. Remove from the oven and top with 4 ounces sliced vegan mozzarella, then bake for an additional 5 minutes. You'll definitely want to use the vegan mozzarella from Follow Your Heart here, since it most closely resembles the fresh buffalo mozzarella in the original recipe.

Drizzle the tart with 1 teaspoon olive oil and sprinkle with 1/2 cup torn fresh basil. Let cool on the baking sheet on a wire rack for 10 minutes, before slicing into 4 portions.

Each serving is 310 calories.

Cost:
zucchini $1.34
plum tomato $1.31
vegan mozzarella $3.50
basil $2.99

Vegetable-Bean Soup with Spelt

This recipe is probably the last I'll do for a while playing around with spelt, since I've now used up the entire package I bought a couple of weeks ago. Here, spelt takes the place of barley in a hearty vegetable soup! This recipe makes a big batch, but leftovers are great to heat up for lunch at work.

Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat. Add 1 and 1/2 cups chopped onion, 1 and 1/2 cups chopped leek, 1/2 cup chopped carrot, and 3 chopped garlic cloves; saute for 5 minutes.

The original recipe called for 1/2 cup of chopped country ham, so I used the vegan ham slices from Light Life - 4 slices chopped is about 1/2 cup. Add the 'ham' to the saucepan, and cook for 2 minutes.

Add 2 cups water, 1 cup uncooked (rinsed and drained) spelt, 1/4 tsp. salt, 1/2 tsp. black pepper, 1/4 tsp. crushed red pepper, 28 ounces vegetable broth, 2 bay leaves, and 1 thyme sprig. I realized last minute that I had no fresh thyme, so used 1/4 tsp. dried thyme instead.

Bring to a boil, then cover, reduce heat, and simmer for 30 minutes.

Stir in 2 cups chopped beet greens, 2 (16-ounce) rinsed and drained cans of cannellini beans, and 1 undrained (14-ounce) can of diced tomatoes; bring to a boil, then reduce the heat and simmer for about 5 minutes.

Discard the bay leaves. Ladle about 1 and 1/4 cups of soup into each of 8 bowls. Instead of the shaved Parmesan called for in the original recipe, I sprinkled each serving with 1 and 1/2 teaspoons of the grated vegan Parmesan from Galaxy Foods.

Each serving is 240 calories.

Cost:
onion $1.17
leek $3.32
carrot $0.36
vegan ham $2.79
vegetable broth $3.49
beet greens $3.49
canned cannellini beans $4.38
canned diced tomatoes $1.99

Huevos Rancheros with Zucchini and Green Pepper

I've made 'huevos rancheros' before on this blog, and rather obviously, do not use any huevos - eggs. But slightly modifying a basic vegan omelet recipe yields a yummy little 'egg' topping for these corn tortillas.

To start, heat 1 teaspoon olive oil in a large skillet coated with cooking spray, over medium-high heat. Add 1 and 1/2 cups diced zucchini and 1/2 cup diced green bell pepper; saute for 6 minutes.

Add 1/4 cup water, 1/4 tsp. salt, 1/4 tsp. cumin, 1/8 tsp. black pepper, and 10 ounces of canned diced tomatoes with green chiles. Cover and simmer for 3 minutes.

Meanwhile, make the equivalent of 4 eggs: in a food processor, combine 12.3 ounces silken firm tofu with 1 tablespoon cornstarch, 2 tablespoons water, and 1/4 tsp. turmeric (for color); process until smooth.

Make 4 indentations in the zucchini mixture, and evenly divide the 'egg' mixture among them, pressing to flatten with a spatula or spoon. Cover the pan again and cook for 3 minutes.

Sprinkle the mixture with 1/3 cup shredded vegan cheddar (such as Galaxy Foods); cover and cook a final 30 seconds.



Place 4 (6-inch) corn tortillas in damp paper towels, and microwave for about 30 seconds, until warm. Place 1 tortilla on each of 4 plates. Spoon one of the 'eggs' onto the center of each tortilla, along with about 3/4 cup of the zucchini mixture. Sprinkle each serving with 1/2 tsp. chopped cilantro. Each serving is 250 calories. This dish would be great either for brunch or dinner!

Cost:
zucchini $1.44
green bell pepper $0.94
canned diced tomatoes with green chiles $2.99
silken firm tofu
vegan cheddar $3.39