Author: Sharon

Dressing:
2 tablespoons walnut oil
1 tablespoon raw, unfiltered apple cider vinegar
1 clove garlic, pressed
Sea salt to taste
1/2 teaspoon freshly ground black pepper
Pinch cayenne

Salad:
1 cup brown rice, cooked
1/2 cup pecans, chopped
2 tablespoons fresh dill, chopped
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 scallion, chopped finely
Whisk oil, vinegar, garlic, salt, pepper, and cayenne together in a
small bowl.
Place brown rice, pecans, dill, yellow bell pepper, tomato and
scallion in a salad bowl and toss the salad with the dressing

Ingredients

1 1/2+ cup water, divided

(optional) meat substitute like tofu, soycurls, other or none, your choice

1 1/2 cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

3 cloves garlic, minced (1 Tbsp)

3 (8 oz) cans tomato sauce

2 14.5 oz cans low-sodium veggie broth

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper

1 cup dry ditalini or pasta of your choice

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Dairy-free parmesan substitute, for serving

3 Tbsp minced fresh parsley

Instructions

Heat 1 Tbsp water or broth in a large pot over medium high heat, crumble in meat substitute and cook, stirring occasionally until cooked through. 

Transfer to a plate, set aside. Heat another 1 Tbsp water or broth in same pot. 

Add onions, carrots, and celery and water saute (wauté) over medium-high heat until tender about 6 minutes, add garlic and wauté 1 minute longer. 

Add veggie broth, tomato sauce, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked optional meat sub, then season with salt and pepper to taste. 

Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes. 

Meanwhile prepare ditalani/pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 

Allow to cook 1 minute longer. Stir in parsley, serve warm with vegan parmesan cheese.

Ingredients

3/4 cup raw cashews or almonds
3 Tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder

Instructions

1. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved.

2. Be careful not to overblend or it will become a paste.

3. Store in the refrigerator to keep fresh. Lasts for several weeks.