Lentil Bolognese
pictured on page 52
35 minutes lMakes 4 cups sauce +
3 cups pasta
Penne’s diagonal cut makes it great for
scooping up sauces, but you can
substitute any whole grain pasta you
have on hand.2 cups finely chopped celery
1 cup finely chopped onion
1 cup finely chopped carrots
1 tsp. garlic powder
1 tsp. dried Italian seasoning,
crushed(^1) 1/2 cups cooked lentils
1 15-oz. can diced tomatoes,
undrained
(^1) 1/2 tsp. white wine vinegar or
cider vinegar
Sea salt and freshly ground
black pepper, to taste
2 cups dry whole grain penne
pasta
2 Tbsp. finely chopped fresh
parsley
- In a large saucepan combine the
first five ingredients (through Italian
seasoning) and 1/4 cup water. Cook
over medium-low about 10 minutes or
until vegetables are tender, stirring
occasionally and adding water,
1 to 2 Tbsp. at a time, as needed to
prevent sticking. - Stir in lentils, tomatoes, vinegar,
salt, and pepper. Taste and adjust
seasoning. Cook 5 to 7 minutes or
until sauce thickens. - Cook pasta according to package
directions; drain. Serve lentil sauce
over pasta. Garnish with parsley.
Serve warm.
Brown Rice Chickpea
Casserole
pictured on page 53
45 minutes lMakes 6 cups
This comforting casserole gets its
subtly creamy texture from a slurry of
oat flour and plant milk.3 cups broccoli florets
1 cup chopped onion
2 tsp. garlic powder(^1) 1/2 tsp. mild chili powder
(^1) 1/2 tsp. smoked paprika
2 Tbsp. rolled oats
(^1) 1/2 cups unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
(^1) 1/2 tsp. white wine vinegar or
cider vinegar
1/4 tsp. sea salt
Freshly ground black pepper,
to taste
2 cups cooked brown rice
(^1) 1/2 cups cooked chickpeas
1 cup chopped tomato
2 Tbsp. finely chopped fresh
parsley
- Preheat oven to 400°F. Place
broccoli in a steamer basket in a large
saucepan. Add water to saucepan to
just below basket. Bring to boiling.
Steam, covered, about 4 minutes or
until tender. - Heat a skillet over high. Add onion,
garlic powder, chili powder, paprika,
and 1/4 cup water. Cook about
10 minutes or until onion is tender,
stirring occasionally. - Meanwhile, place rolled oats in a
spice grinder or food processor; grind
or pulse until the consistency of flour.
In a small bowl whisk together oat
flour, milk, and 1/2 cup water. - Stir milk mixture into skillet.
Add vinegar, salt, and pepper. Taste
and adjust seasoning. Cook 3 to
5 minutes or until thickened, stirring
occasionally. Remove sauce from heat. - In a baking dish combine broccoli,
rice, and chickpeas. Spread evenly.
Pour sauce over rice mixture. - Bake 20 minutes. Sprinkle with
tomato and parsley. Serve warm.
Mexican Bowl
pictured on page 54
45 minutes lMakes 2 bowls
This hearty bowl features a satisfying
base of rice and potatoes topped with
an easy homemade salsa. Steaming
potatoes before roasting them allows
them to cook evenly and get crispy
without burning.1 large Yukon gold potato, cut
into 16 wedges (12 oz.)
1 Tbsp. taco seasoning
2 cups shredded romaine
lettuce(^1) 1/2 cups cooked black beans,
warmed
(^1) 1/2 cups cooked brown rice,
warmed
1 cup frozen corn, thawed
1 recipe Salsa Fresca
- Preheat oven to 450°F. Line a
baking sheet with parchment paper.
Place potato wedges in a steamer
basket in a large saucepan. Add water
to saucepan to just below basket.
Bring to boiling. Steam, covered,
15 minutes or until tender.- Transfer potatoes to a bowl. Add
taco seasoning; toss to coat. Spread
wedges in an even layer on the
prepared baking sheet. Bake about
20 minutes or until potatoes are
crispy around the edges. - To assemble one bowl, place half of
the potatoes, romaine, beans, rice,
and corn in a bowl; drizzle with some
of the Salsa Fresca. Reserve remaining
ingredients and Salsa Fresca to make
a bowl for next-day lunch.
Salsa Fresca In a blender combine
1 medium tomato, chopped; 2 Tbsp.
finely chopped onion; 2 Tbsp. lemon
juice; 1 tsp. ground cumin; and 1/2 tsp.
garlic powder. Blend to a thick sauce.
Add fresh cilantro. Season to taste
with sea salt and crushed red pepper.
Lentil Burgers
pictured on page 55
2 hours lMakes 6 burgers
This might just be your new
go-to burger recipe. The veggie-
packed patties pair perfectly with
hummus, and lettuce buns add a
refreshing crunch.2 cups finely chopped onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1/2 of a 15-oz. can diced
tomatoes, drained (3/4 cup)
1/2 cup packed fresh parsley
2 tsp. garlic powder
2 Tbsp. mild chili powder
3 cups cooked lentils
1 cup cooked brown rice
1 Tbsp. white wine vinegar
Sea salt and freshly ground
black pepper, to taste
12 to 18 large romaine lettuce
leaves
1 cup Parsley-Lemon Hummus
(recipe, page 52)- In a food processor combine the
first six ingredients (through garlic
powder). Pulse until uniformly
chopped. Transfer to a large skillet.
Cook over medium-high about
10 minutes or until water is released
and cooked off and vegetables are
tender, stirring frequently to prevent
vegetables from sticking. (Do not add
any liquid.) - Add chili powder; cook and stir
3 minutes. Stir in lentils, rice, vinegar,