Mock Mac ‘n Cheese

• Cook desired amount of brown rice pasta according to package directions.
• Toss cooked pasta with olive oil and sprinkle with several teaspoons of nutritional yeast.
• The yeast gives the pasta a cheese-like taste.

Nutty Green Rice

Serves 4

• 1 cup brown basmati rice
• 2 cups water
• 1/4 to 1/2 tsp salt
• 1/2 cup almonds
• 1 bunch parsley
• 1 clove garlic
• 1-1/2 Tbsp. lemon juice
• 1-1/2 Tbsp. olive oil
• 1/2 cucumber diced
• pepper to taste

Bring water to boil, add rice and salt, stir and simmer, covered, for 45 minutes.  Remove from heat and let sit for another 10 minutes; then remove cover and allow to cool.

While rice is cooking, blend almonds parsley, garlic, and oil in food processor. When rice is cool, stir with nut mixture and add pepper to taste.  Garnish with cucumber, if desired.

Cabbage Salad

Serves 4-6

• 1 small to medium head red cabbage, thinly sliced (or use half red and half green)
• 8 sliced radishes, or 1 grated carrot
• 3 green apples, diced
• 1 stalk celery, chopped
• 1/2 cup chopped walnuts or pecans
• dash garlic powder
• 2 Tbsp. olive oil
• 2 tsp. vinegar
• 1 tsp. lemon juice

Mix all ingredients in a bowl and allow to sit for an hour, stirring once or twice. Serve cold or at room temperature.

Oven Roasted Veggies

Use any combination of the following vegetables, unpeeled, washed, and cut into bite-sized pieces: eggplant, small red potatoes, red onion, yellow or green summer squash, mushrooms, asparagus. 

Toss with crushed garlic cloves, olive oil, and sprinkle with rosemary, oregano, tarragon, and basil to taste.  Spread in roasting pan in single layers and roast approx. 20-25 minutes at 400° until veggies are tender and slightly brown, stirring occasionally.  The amount of time needed depends on the size of the veggie.  Salt and pepper to taste.  Serve warm, or use cold leftovers in salad.

Quinoa Salad

Serves 8-10

• 1-1/2 cups quinoa, rinsed several times
• 3 cups water or chicken broth
• 1 cup fresh or frozen peas (frozen baby peas should be just defrosted)
• Chopped veggies, raw or slightly steamed (broccoli, asparagus, green beans, etc.)
• 1/2 cup chopped red onion
• 1 pint cherry tomatoes (optional)
• 1/2 cup chopped black olives (optional)
• 1/3 cup olive oil
• 2 Tbsp. balsamic vinegar or lemon juice
• 1 or 2 crushed garlic cloves
• 2-4 Tbsp. fresh dill, chopped (or 1 Tbsp. dried dill)
• 2 Tbsp. chopped fresh parsley
• salt and pepper to taste

Rinse quinoa well.  Bring 3 cups water or broth to boil.  Add rinsed quinoa and bring back to boil. Simmer uncovered for about 15 minutes until liquid is well absorbed.  Transfer to a large bowl with a small amount of olive oil to prevent sticking, and allow to cool.  Meantime, mix together remaining oil, vinegar or lemon juice, parsley, and garlic in a small bowl. Add veggies to quinoa and toss well with dressing mixture, dill, salt and pepper. Chill before serving.