Quinoa Linguine with Vegan Italian Sausage Bolognese

 

I have to admit, I'm a sucker for pasta. It was one of the first things I learned how to cook when I was 10 years old. I've come a long way from my tri color rotini with ragu days. When cooking at home I usually opt for gluten free pasta. My favorite is quinoa pasta. It has a great consistency and is much healthier than your normal white or whole wheat pastas. Here is my recipe for Vegan Italian sausage Bolognese.

 

Ingredients

1 package gluten free linguine

1 can organic diced tomatoes

1 can organic tomato sauce

tomato pasta

2 links of Field Road Italian sausage, chopped into small chunks

1 small yellow onion, diced

3 cloves garlic, finely chopped

half a bell pepper, chopped (I used a yellow bell pepper)

about 4 baby bella mushrooms, chopped

olive oil

salt and pepper

fresh basil for garnish

 

Directions



1. In large saucepan drizzle olive oil. Turn to medium heat and toss in chopped onions, garlic, pepper and mushrooms. Add the chopped sausage, mixing as you go.
2. Once veggies are starting to slightly brown, add diced tomatoes, sauce and tomato paste. Stir
3. Add salt & pepper to taste. You may want to add some crushed red pepper if you like a little kick.
4. Leave at medium low heat while you boil the pasta. I like my pasta al dente but you cook it to you liking.
5. After simmering for about 25 minutes your sauce should have a nice thick consistency. Turn heat off and add drained linguine. Mix well.
6. Serve immediately and garnish with fresh basil.

Either use vegan cheese, parmesan cheese or no cheese! All up to you. This sausage is really one of my favorites. As an ex-meat eater, I find it has a lot of the familiar flavors of real Italian sausage without the guilt!

Buon Appetito!

-Kat

Tofu & Black Bean Enchiladas

 

Even meat eaters will love this recipe. Enjoy this vegetarian spin a classic Mexican comfort food. Yum!

 

Ingredients

 

·        Pack of 8 white corn tortillas

·        1 pack of extra firm tofu

·        2 cups Mexican cheese

·        Chopped cilantro

·        1 fresh jalapeno, sliced

·        ½ cup chopped red onion

·        1 can no-salt black beans, drained

·        1 can of enchilada sauce (or make your own homemade enchilada sauce!)

·        Salt, pepper, cumin and garlic powder

 

Directions

 

1.        Preheat oven to 425 degrees

2.        Drain package of tofu, removing as much excess water as possible (this is important for the texture to be right). Crumble up the tofu.

3.        In a large bowl, mix the crumbled tofu, drained black beans, 1 cup of cheese, ½ cup of red onions. Add a handful of your chopped cilantro and add the spices to your liking. Mix well.

4.        Pour enchilada sauce into a bowl. Take each tortilla and fully coat with sauce. Then, fill each tortilla with the tofu/bean mixture.

5.        Place each filled and rolled tortilla into a 1 inch deep baking pan. Once all tortillas are placed with seam-side down, pour the remaining sauce onto all the tortillas.

6.        If there is any remaining mixture, sprinkle on top. Then, sprinkle the other cup of shredded cheese on top.

7.        Sprinkle remaining cilantro and sliced jalapenos on top and pop into the oven. Bake for about 20-25 until hot and bubbly and the cheese is beginning to brown.

8.        Serve with shredded lettuce and a dollop of sour cream as garnish.

 

Happy Cooking!

 

- Kat