Jazzy Vegetarian: Blog

Vegetarian Recipes Made Easy

By Laura Theodore, the Jazzy Vegetarian

You don't have to be a chef or spend hours in the kitchen to prepare and savor delicious vegan meals. Over the past 20 years, I have developed countless quick recipes that are easy for anyone to prepare, targeting folks like myself who do not have much time to cook, but want to fit healthier, plant-based choices into their everyday meal planning.

If you are new to vegan eating, start by serving one non-meat, plant-based meal each week for dinner, preparing hardy favorites like veggie chili, vegetarian lasagna, or spaghetti with marinara sauce.

Whether you are a dedicated vegan, adopting a vegetarian lifestyle, or just want to fit a ‘veggie style meal’ into your weekly menu plan, you can easily prepare simple, dishes that will please just about everybody that you are cooking for, including you! All of the ingredients used in my Recipe of the Week, can be found at your local supermarket and this dish is a great low cost alternative for those on a tight budget! This is one of my very favorite pasta recipes. It is so yummy and takes only 15 minutes to prepare! Here is my recipe of the week!

Quick Penne with Broccoli and Sun-Dried Tomatoes

MAKES 4 SERVINGS

1 pound whole-grain penne or other pasta

1 large bunch broccoli, cut into bite-size florets

1 jar (8 ounces) oil-packed sun-dried tomatoes, drained and chopped

1 to 2 tablespoons extra-virgin olive oil

12 large leaves fresh basil, very thinly sliced, or 2 teaspoons dried

1⁄4 teaspoon garlic powder

1⁄4 cup toasted wheat germ

Sea salt

Freshly ground pepper

Bring a large pot of salted water to a boil over medium-high heat. Stir in the penne. Decrease the heat to medium-low and cook, stirring occasionally, until the penne is almost tender. Add the broccoli and cook, stirring occasionally, until the penne is tender but firm and the broccoli is crisp-tender, 3 to 4 minutes.

Meanwhile, put the sun-dried tomatoes, 1 tablespoon of the oil, and the basil and garlic powder in a bowl large enough to also accommodate the penne and broccoli and stir until well combined.

Drain the penne and broccoli well and, while they are still piping hot, pour them over the tomato mixture. Add the wheat germ and toss gently until thoroughly combined. Add more oil as desired, season with salt and pepper to taste, and toss again. Serve immediately.

Featured in the Farm Fresh episode of the Jazzy Vegetarian on National Public Television Cooking  Series.

Used by permission: From the THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious 

© Laura Theodore 2011

PHOTO by Alisa Fleming, of Godairyfree.org