Spinach and Fusilli with White Beans

MAKES 4 SERVINGS

Ingredients

• 1 tablespoon olive oil

• 2 large shallots, thinly sliced

• 4 cloves garlic, minced

• 12 sun-dried tomato halves (oil-packed or dry-packed), coarsely chopped

• 5 ounces baby spinach

• 1 can cooked cannellini or Great Northern Beans, drained and rinsed

• 1 pound brown rice fusilli (or any other type of pasta)

• 1-2 tablespoons balsamic vinegar

• Salt and freshly ground black pepper

Optional Toppings

• Vegan parmesan, chopped fresh basil, red pepper flakes

Cooking Instructions

• Bring a large pot of salted water to a boil over high heat. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring constantly, for about 3 minutes, until tender. Add the garlic and sun-dried tomatoes and cook, stirring constantly, for 2 minutes. Stir in the spinach; you may need to do this in batches. Cook, stirring occasionally, for 2-3 minutes, until the spinach is wilted. Add the beans and cook, stirring occasionally, for 1-2 minutes, until heated through.

• When the water is boiling, stir in the fusilli. Adjust the heat to maintain a low boil and cook, stirring occasionally, for about 3 minutes, until the fusilli are floating on the surface of the water and are tender. Drain, reserving 1/2 cup of the cooking water, then stir the fusilli into the spinach mixture, along with 1 tablespoon of the balsamic vinegar. If the mixture is dry, add some of the reserved fusilli cooking water. Season with salt and pepper, then taste and adjust the seasonings if desired. You may wish to add as much as 1 tablespoon more balsamic vinegar.

• Serve right away, with any desired toppings.

Creamy Curried Lentils

MAKES 4 SERVINGS

Ingredients

• 1 tablespoon coconut oil

• 1 small white or yellow onion, chopped

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1 tablespoon curry powder

• 2 teaspoons ground turmeric

• 1 teaspoon ground cumin

• 1/2 teaspoon red pepper flakes

• 1 cup dried green or brown lentils

• 3/4 cup quinoa, rinsed

• 4 cups low-sodium vegetable broth

• 4-5 cups firmly packed, chopped spinach, chard, collard greens, or kale

• 1 cup full-fat coconut milk

• 2 tablespoons freshly squeezed lime juice

• Fresh ground black pepper

• Optional toppings: toasted cashews, chopped fresh cilantro, lime wedges

Cooking Instructions

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.

Stir in the salt, curry powder, turmeric, cumin, red pepper flakes, lentils, and quinoa, then stir in the broth. Bring to a boil over high heat, then lower the heat, cover, and simmer for 25 minutes. If the curry is very thick, you can add 1/2 cup water to thin it slightly. Add the greens, cover, and cook for 5 minutes, letting the greens steam on top of the curry.

Stir in the greens, then stir in the coconut milk and lime juice. Season with black pepper, then taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like.