Spinach & Cannellini Pasta (Quick & Easy)

Posted on by Loryn Vegan Lunch & Dinners

Spinach & Cannellini  Pasta  (Quick & Easy)

Pasta

Onion

Garlic, chopped

1 can Cannellini beans (white beans)

Spinach

Olive oil

Tomatoes

Spices to taste: salt, pepper, crushed red pepper

 

–       Cook Pasta

–       While pasta is cooking, sauté onion and garlic in olive oil with spices (add spinach if using frozen- wait if it’s fresh)

–       Once onions are soft, add beans and spinach (if fresh)

–       Mix in pasta once cooked… mix well adding some more olive oil and salt & pepper if needed.

–       Mix in fresh tomatoes (optional)

–       ENJOY!

Curried Spinach & Chick Peas (quick & easy)

Posted on by Loryn Vegan Lunch & Dinners


Curried Spinach & Chick Peas (quick & easy)

olive oil, enough to cook with
½ medium onion, diced
1 large garlic clove, minced
Spinach, Fresh (or frozen)
1 Can organic garbanzo beans (chick peas)
½ tsp cumin
1 tsp curry powder

½ teaspoon sea salt
1 tsp Sugar in the raw

– Cook onions & garlic in olive oil and all seasonings in a large sauté pan until onions begin to soften
– Add chick peas
– Slowly add fresh spinach just until wilted
– Serve over rice.

Spicy Green Beans

Posted on by Loryn Vegan Lunch & Dinners

Spicy Green beans & Tofu

Quick & easy!

1 package Tofu, cubed

Green Beans, Fresh or frozen

1 Tb Oil, vegetable or olive

½ tsp garlic

1 tsp ginger

½ tsp sugar

3-4 Tb Braggs or soy sauce

¼ – ½  tsp Crushed pepper

–          In a frying pan, cook tofu & spices in the oil.

–          When tofu is browned, add green beans and braggs

–          Cook until green beans are cook to your liking

–          Serve over rice!

( I leave the crushed pepper to last so I can pull some out without spice for my toddler)

This meal is great and only takes a few minutes. You can certainly dress it up with scallions, red peppers, water chestnuts or sprouts!