Vegan Spaghetti Delight

This light, flavorful spaghetti dish will tantalize the taste buds without savaging the waistline.  I modified a recipe I found on VegetarianTimes.com - a great resource for herbivores or those wanting to eat a little healthier.  Makes six servings.

Ingredients:

• 1/2 Lb. Whole Wheat Spaghetti
• 3 Tbsp. Olive Oil
• 4 Large Cloves Garlic, Peeled, Halved, and Sliced
• 15 Grape Tomatoes, Halved
• 3/4 Cups Cooked Chickpeas
• 10 Chopped Kalamata Olives 
• 4 Tbsp. Fresh, Chopped Basil
• Tabasco Sauce to Taste
• 1 Cup Marinara Sauce

Directions:

• Cook spaghetti according to directions on package.
• Drain spaghetti and set aside.
• Heat oil and garlic in skillet over medium heat.
• Cook 2 - 3 minutes until garlic is fragrant.
• Add tomatoes, olives, chickpeas, basil, and Tabasco to pan.
• Cook 5 - 7 minutes or until tomatoes become tender.
• Add mixture, along with marinara sauce, to noodles.
• Toss to coat noodles thoroughly.

Aloo Saag Masala

It's Indian Night at the Kitchin house!  Just a heads up, this dish is SUPER spicy.  If you don't like spice, just omit the jalapeño.  This dish is 100% vegan and so tasty!  Makes six servings.  Serve over Basmati rice or with naan bread (if you are super adventurous in the kitchen).  Nutrition facts do NOT include rice or bread...just the masala.  Enjoy!

Ingredients:

• 2 Tbsp. Light Canola Oil
• 1 Lb. Yukon Gold Potatoes, Chopped into 1/2" Cubes
• 1 Medium Yellow Onion, Chopped
• 3 Cloves Garlic, Minced
• 2 Tbsp. Ginger Root, Minced
• 1 Jalapeño, Diced
• 1 Tsp. Ground Coriander
• 1/2 Tsp. Cumin
• 1/2 Tsp. Tumeric
• 1 Can (13.5 Oz.) Light Coconut Milk
• 6 Oz. Fresh Baby Spinach
• 1 1/2 Tsp. Garam Masala
• 1 Tbsp. Lime Juice

Directions:

• Steam potatoes in rice cooker or steamer insert over boiling water until tender (about 10 minutes).
• Meanwhile, heat oil in large pan over medium heat.
• Add onion and cook for 8 minutes or until translucent.
• Add ginger, garlic, and jalapeño and cook for one minute until fragrant.
• Add coriander, cumin, and tumeric and mix to coat.
• Add potatoes and toss to coat.  Saute for 2 minutes to let spices absorb.
• Add coconut milk and 1/4 cup water and season with salt and pepper if desired.
• Bring to a simmer, cover, and reduce heat to medium-low.
• Simmer for 5 minutes or until sauce begins to thicken.
• Stir in spinach, garam masala, and another 1/4 cup of water.
• Cook 2-3 minutes or until spinach has wilted.
• Add lime juice and remove from heat.
• Serve over Basmati rice or with naan bread.

Potato Leek Soup

This is another reader-submitted recipe - thanks Caitlyn!  This soup is pretty easy to make and is light, yet filling. Recipe makes six large servings - enough for lunch and leftovers.

Ingredients:

• 4 - 5 Medium Yukon Gold Potatoes, Peeled & Diced
• 2 Leeks, Washed and Diced
• 1 Tbsp. Light Olive Oil
• 2 Cloves Garlic, Mashed
• 4 - 5 Cups Low-Sodium Vegetable Broth
• 1 Tsp. Chili Powder
• 1/2 Tsp. Pepper
• 1/2 Tsp. Salt

Directions:

• Heat oil in large pot over medium-high heat.
• Add leeks and sautee until leeks become translucent, stirring frequently (be careful they don't brown).
• Add garlic and sautee for one minute.
• Add potatoes, broth, salt, pepper, and chili powder, turn heat to high, and bring to a rapid boil.
• Reduce heat to medium-low and allow soup to simmer for 15 minutes or until potatoes are tender.
• Remove from heat and allow to cool 5 - 10 minutes before serving.

Vegan Curried Potatoes & Peas

This recipe was fairly easy to make and tasted as good as anything I've had at an Indian restaurant.  Flavors aren't too offensive for those readers who aren't sure if they like Indian food.  The best part is that this recipe makes six large servings so there will be plenty left over for lunch tomorrow!

Ingredients:

• 4 Medium Red Potatoes
• 1 Cup Uncooked Basmati Rice
• 1 Tbsp. Light Olive Oil
• 1 1/2 Cups Chopped Yellow Onion
• 1 Tsp. Minced Garlic
• 1 14.5 Oz. Can Diced Tomatoes
• 1/2 Cup Vegetable Broth
• 1 Tbsp. Spicy (Or Regular) Curry Powder
• 1/2 Tsp. Garam Masala
• 1/2 Tsp. Salt
• 1 Cup Frozen Peas
• 1/2 Cup Non-Fat Yogurt (Or Soy Yogurt for Vegan)

Directions:

• Poke holes in potatoes and place on a microwave-safe plate and cover with paper towel.
• Microwave on high for eight minutes.
• Meanwhile, put uncooked rice in rice cooker with 1 1/2 cups water and cook.
• Take potatoes out of microwave and cut into small wedges.
• Heat oil in large skillet over medium-high heat.
• Add onion and cook two minutes or until tender.
• Add potatoes and cook for five minutes.
• Add garlic and cook for one minute.
• Add tomatoes and juice, broth, curry powder, garam masala, and salt.
• Stir to combine and then cook covered for 10 minutes or until potatoes are tender.
• Add peas and yogurt and stir to combine.
• Cook for 3 - 4 minutes until thoroughly heated.
• Serve over rice.