Tortellini Soup

Yield: 6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, small dice

2 celery stalks, small dice

6 cloves garlic, minced

1 tbsp Italian seasoning

1/2 cup sun-dried tomatoes, diced

6 cups vegetable stock

1 can diced tomatoes

2 tbsp tomato paste

1 can cannelloni beans, divided

1 package tortellini

seasonal greens, such as kale or spinach, roughly chopped

parmesan cheese (optional)

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.

2. Add broth, tomatoes and tomato paste. Stir together until everything is incorporated. Bring to a boil, then reduce heat and let simmer for 10 minutes.

3. Place half the beans into a blender with 1/4 cup water. Blend until smooth. Add to soup.

4. Add remaining beans, tortellini, and greens. Simmer for 5 more minutes until greens have wilted and tortellini is cooked.

5. Serve immediately, topping with grated parmesan cheese.

https://plantyou.com/vegan-tortellini-soup/

Spinach Stuffed Chicken Breasts

Yield: 4 servings

1⁄2 cup sun-dried tomatoes (or sub oven-roasted tomatoes), thinly sliced

1⁄2 cup dairy-free soft cheese alternative or goat cheese

2 tbsp fresh thyme, chopped

salt and pepper, to taste

2 tbsp olive oil, divided

2 cups baby spinach

4 chicken breasts

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 

2. In a small bowl, combine sun-dried tomatoes with cheese, thyme, salt and pepper. Set aside.

3. In a sauté pan, heat 1 tablespoon oil over medium heat. Add spinach and stir until wilted. Cool spinach, and chop. Combine with cheese-tomato mixture.

4. Carefully slice chicken breasts two-thirds deep into the thickest end of the breast, to create a pocket. Using a piping bag or a small spoon, insert one-quarter of filling into each pocket. Leave room for pocket to close, do not overstuff.

5. In a sauté pan, heat remaining tablespoon oil over medium heat. Sear chicken breasts on both sides until golden brown.

6. Place breasts on prepared baking sheet. Roast in oven 12-15 minutes, until cooked though.

https://www.allergicliving.com/recipes/main-chicken-breasts-spinach-stuffed/

Quinoa, Sweet Potato, and Kale Burgers

Yield: 10 slider burgers

1 1/2 cups cooked quinoa

2 tbsp ground flax

6 tbsp water

2 tbsp shallot, finely diced

1 clove garlic, finely minced

1/2 cup kale, destemmed and finely chopped

1/2 cup sweet potato, finely grated

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup fresh basil leaves, finely chopped

1/4 cup sunflower seeds

1/2 cup oat flour

3 tbsp (gluten-free) all-purpose flour

1 tbsp tahini

1 tbsp red or white wine vinegar

1 tsp dried oregano

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a small bowl, mix the ground flax and water. Set aside for 5 minutes to thicken.

3. In a large bowl, combine all ingredients, including flax mixture and cooked quinoa. Stir well until the mixture comes together. 

4. Shape mixture into patties with wet hands. Pack tightly so they hold together. Place on prepared baking sheet.

5. Bake for 15 minutes. Carefully flip cakes, then bake for another 10 minutes, until golden and firm.

6. Cool for 5 minutes on the sheet before serving. 

7. Store leftovers in a container in the fridge for up to 5 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

Mediterranean Chickpea Salad

Yield: 4 servings

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 clove garlic, finely minced

1 tsp dijon mustard

1 tsp thyme

1 tsp oregano

salt and pepper

Salad:

1 can chickpeas, drained and rinsed

2 cups romaine lettuce, chopped
1 cucumber, chopped
1 shallot, finely diced
1 red pepper, diced
1/4 cup olives, chopped

3/4 cup artichoke hearts
1/4 cup sundried tomatoes, julienne

1/4 cup salami or pepperoni, thinly sliced (optional)
1/4 cup asiago cheese, cubed (optional)

1. Prepare the dressing by combining all ingredients in a small jar. Shake well.

2. In a large bowl, combine all salad ingredients.
3. Toss with dressing and serve immediately.

https://www.foodiecrush.com/italian-chopped-salad-with-marinated-chickpeas/
https://fosterfarmsturkey.com/recipes/mediterranean-chickpea-and-turkey-salad-with-grilled-flatbread/

Italian Pasta Salad

Yield: 4 servings

1 lb pasta (fusilli, macaroni)

1 cup cherry tomatoes, halved
1/2 cup celery, finely chopped
1/4 cup carrot, grated

1/2 cup roasted red peppers, julienned

1/2 cup artichoke hearts, chopped

1/4 cup sundried tomatoes, chopped

1/4 cup sliced black olives

1 shallot, finely diced

1/4 cup parsley, finely chopped
1 tbsp basil leaves, finely chopped

Dressing:

1/3 cup olive oil

2 tbsp red wine vinegar

1/2 tsp maple syrup

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/4 tsp dried basil

1/4 tsp dried parsley
1/4 tsp salt

1/4 tsp black pepper

1. Cook noodles according to package instructions. Drain, and set aside.

2. Chop the vegetables and herbs and place in a large bowl. 

3. Add noodles to the vegetables and herbs.
4. Prepare dressing by adding all ingredients to a blender and blending on high until emulsified, or adding all ingredients to a mixing bowl and whisking vigorously until emulsified.
5. Just before serving, ddd dressing to the salad and toss to coat.


http://www.blissfulbasil.com/easy-vegan-italian-pasta-salad/
https://minimalistbaker.com/vegan-macaroni-salad/

Sundried Tomato Pasta

Yield: 4 servings

1 lb dry gluten-free pasta

1 cup spinach

1/2 cup sundried tomatoes, diced

2 tbsp basil, finely chopped

zest of 1 lemon
1 tbsp white wine vinegar (optional)

1 tsp red pepper flakes

salt and pepper

vegan parmesan cheese

Sauce:

1/2 cup cashews, soaked

1/2 cup water

2-3 cloves garlic, finely minced

1/3 cup sundried tomatoes

2 tbsp lemon juice

1/2 tsp salt

splash olive oil

1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Strain.
2. Meanwhile, in a high-speed blender, add all the sauce ingredients. Blend on high speed until smooth.
3. When pasta is done cooking, heat a large skillet over medium-low heat. Add the spinach, sundried tomatoes, basil, and sauce. Cook until the spinach is just wilted.
4. Add the cooked pasta, lemon zest, white wine vinegar, red pepper flakes, and season with salt and pepper. Garnish with vegan parmesan cheese. Serve immediately.


Oh She Glows Every Day

Sundried Tomato Dressing

Yield: 1 cup

1/2 cup sun-dried tomatoes

1 cup hot water

3 tbsp lemon juice

1/2 cup fresh basil
1/2 cup parsley

2 cloves garlic, minced

1/3 cup olive oil

2 tsp maple syrup

1/4 tsp salt
1/4 tsp black pepper

1. Soak sun-dried tomatoes in hot water for 10 minutes. Drain.
2. Combine all ingredients in a food processor or blender. Blend on high until creamy and smooth.


http://minimalistbaker.com/grilled-corn-zucchini-salad-sun-dried-tomato-vinaigrette/

Mediterranean Turkey Burgers

Yield: 4 burgers

1⁄4 pound ground turkey

8 sundried tomatoes, chopped
8 olives, pitted and chopped

2 tbsp fresh basil, finely chopped
2 tbsp fresh parsley leaves, finely chopped

1 tbsp Dijon mustard

1 tsp red pepper flakes (optional)
salt and pepper

1. In a medium bowl, combine the all the ingredients and mix with your hands until incorporated.
2. Divide the mixture into four portions and form into rounded patties about 3⁄4-inch thick. Can use a ring-mold for perfectly round burgers.
3. Heat 1-2 tbsp of oil in a nonstick frying pan over medium heat. When the pan is hot, add the patties and cook until a browned crust forms, 3 to 4 minutes. Turn the patties over and cover the pan. Turn the heat to low and cook the burgers another 7 to 8 minutes or until the internal temperature reads 165F on a meat thermometer.