Jazzy Vegetarian: Recipes

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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.

EPISODE #113

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011

Frozen Banana Creamy with Cocoa Dust

MAKES 2 SERVINGS

3 large frozen bananas

1 1⁄2 cups chilled vanilla nondairy milk

3 to 4 teaspoons brown sugar or maple syrup

1 teaspoon unsweetened cocoa powder

Put the bananas, nondairy milk, and brown sugar in a blender and process until smooth and creamy.

Pour the mixture into pretty dessert dishes or glasses. Sprinkle with the cocoa powder and serve immediately.

EPISODE #113

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011