Meatless Mondays: Hearty Chickpea Pasta Soup

Meatless Mondays: Hearty Chickpea Pasta Soup

Tonight, hubby found the recipe on a website for No Meat Athlete. He and I are considering following their meal plans for a week to accelerate the process on our wellness journey. Plus, the site is full of whole foods plant-based recipes which I would like to cook regularly. It’s so easy to fall into the vegan junk food or takeout trap. It’s delicious but ultimately costly and more calorie laden than cooking at home. Here is the recipe:

Ingredients
  • 1-2 teaspoons Extra Virgin Olive Oil (optional)
  • 1 Small Onion, chopped
  • 2 Celery Ribs, diced
  • 4 cloves Garlic, minced
  • ¾ teaspoon Dry Rosemary
  • 1 cup any Tomato Sauce
  • 6 cups Vegetable Stock
  • 1 can (15 ounces) or 1.5 cups cooked Chickpeas, drained and rinsed
  • 1 bunch Kale (about 8 leaves), preferably Lacinato (Dinosaur), torn into bite-size pieces, coarse stems removed
  • 4 ounces Whole Wheat or Alternative-Grain Linguine, broken into 1 to 2 inch lengths (or choose a bite-size pasta)
  • Sea salt, to taste
  • ½ teaspoon fresh ground black pepper
Instructions
  1. Heat the oil, if using, in a large pot over medium heat.
  2. Add the onion, celery, garlic, and 1 teaspoon of the rosemary and cook until the vegetables are soft and translucent, about 5 minutes. If not using oil, add a few splashes of water as needed to keep ingredients from drying and burning.
  3. Add the tomato sauce, vegetable stock, and chickpeas, and bring to a boil.
  4. Add the kale and after about 5 minutes, add the pasta and stir occasionally. (This assumes your pasta will take 7 to 8 minutes to cook. If you’re using pasta that takes 12 to 15 minutes, add the pasta when you add the kale.)
  5. When the pasta is al dente, remove the soup from the heat and season with salt and pepper.
  6. Garnish with the remaining teaspoon of fresh rosemary and optionally, a drizzle of olive oil.

We loved it.. not oily and filling for sure! So glad we chose to sign up for these recipes!

 

Meatless Mondays: Vegan Tuna

Meatless Mondays: Vegan Tuna

Today, I decided to try vegan tuna. I saw a few videos online that made my mouth water and last week, I tried a version at Whole Foods that convinced me it was time to try it at home. A few of the recipes I saw included some kind of vegan mayonnaise which I like but I wanted to challenge myself to make the “mayo.”

The recipe I found was on www.brandnewvegan.com. I know hubby and I eat too much oil and this recipe was oil-free which made it an easy yes. As I was mashing the chickpeas with the potato smasher and fork, I loved watching the transformation of the consistency into something that definitely reminded me of tuna.  After I blended the cashew mixture, it really was a smooth, creamy dressing! I was probably a little too excited. It was definitely a recipe I would try again and I am looking forward to trying more recipes from this site.

Ingredients

  • ½ cup raw cashews
  • ½ cup water
  • 15ox can low sodium garbanzo beans (chickpeas)
  • ½ cup red onion, diced
  • 1 stalk of celery, diced
  • 1 small carrot, diced
  • 2 tbls dill pickle relish
  • 3 tbls lemon juice
  • 2 tsp apple cider vinegar
  • 1 tbls yellow mustard
  • 1 tsp nutritional yeast (optional)
  • 1 tsp low sodium soy sauce
  • ½ tsp garlic powder
Instructions
  1. Add the cashews and water to your blender to let them soak
  2. Mash garbanzo beans in a large bowl using a potato masher, or fork
  3. Add diced veggies and stir
  4. All the remaining liquid ingredients to the blender with the cashews and water and pulse until smooth.
  5. Stir dressing into ‘tuna’ .
My husband and I both enjoyed our vegan tuna salad sandwiches and I am already looking forward to trying a new vegan recipe next Monday!