Baked Rotini & Arugula Puttanesca

I'm still finding recipes to make out of One-Dish Vegan. This one was in the section "oven to table" which I didn't realize. It takes a little more effort to put this together. A lot of in and out of the oven adding stuff. The pasta is cooked with hot water in a covered dish in the oven and cooked for 10 minutes (that's an accident waiting to happen!) then you add tomato and arugula mix and cook for 10 minutes and then you add the bean sauce mix and olives and cook another 10 minutes. Hmmm~ would have been easier on the stove-top. 

Lots of easy pantry items for the puttanesca. 

Chopped arugula and six cloves of garlic. Yum!

Fresh chopped basil, kalamata olives, capers, and green olives. 

This makes a big pan of pasta! Before I added the bean mix I had to dump it into my big lasagna pan (another pot to wash!) 

 ~ Baked Rotini & Arugula Puttanesca ~

~The finished product~ 

tangy and spicy puttanesca. 

For the second night of leftovers with the puttanesca I made my favorite broccoli salad to go with the pasta. Broccoli Salad from Give Them Something Better. This is reminiscent of the bacon-laden broccoli salad my grandma made when I was growing up.

Time to get some more Bac-Uns! These are so much better tasting and looking than the red-dyed bits you find in the grocery store. I buy these at my Sprouts market. 

~ Broccoli Salad ~ 

Red Lentil Dal with Red Beans & Greens

Another "greens" recipe from Wild About Greens. This calls for some curry powder or garam masala. I was out of my homemade garam masala so I mixed up some more. It's an easy recipe out of  La Dolce Vegan. 

Six ingredients for the garam masala. 

~coriander, cumin, cardamom, ginger, allspice and pepper~

My favorite vegan naan bread from Sprouts. I like to keep a bag of this in my freezer. 

~ Red Lentil Dal with Red Beans & Greens ~

The red lentils and seasonings get cooked down to a mush for easy dipping. Then you add in some kidney beans and greens; I used spinach and arugula. The recipe calls for 8-10 oz. of greens but after adding about 4-6 oz. I couldn't imagine adding another 4 ounces into the dal. That was a lot of greens! Of course this wasn't spicy enough for me and it seemed kind of bland so I had to add some more salt, cilantro and sriracha sauce. 

Pasta with Asparagus, Arugula & Sun-Dried Tomatoes

This pasta dish is from Wild About Greens.

The recipe calls for arugula but you can substitute spinach, which I had. I had a bunch of asparagus that needed using and this was perfect. So easy to make and so tasty. I thought it needed a little more seasoning and spice so I added some crushed red pepper flakes on top of mine. I served it with some mixed veggies for a quick meal. 

I had one Gardein Chik'n Scalloppini that I chopped up for the hubby to add to his to give it a little more "meat!"

Spiced Southern Tofu Wrap

I was just browsing through my cookbooks looking for a particular seasoning blend recipe and found this recipe I had marked in Quantum Wellness by Kathy Freston. There are so many great vegan recipes I've made in the past that I want to make again. So many recipes, so little time. It was lunchtime and I was hungry and I knew I had everything to make this...and I love the flavors in it!

 

The recipe calls for 2 cups spinach but I thought I would try my new favorite green-arugula! She also includes a recipe for the "Steak" Seasoning. It's a great blend to have on hand when you want to add a little kick to something. You toss the sauteed tofu with some lemon zest and juice, capers and the greens.

 

 

I wrapped my mixture in some warmed up Food for Life's Sprouted Grain Tortillas. The arugula was a hit. It added to the lemony, peppery, spicy flavor of these wraps. We're watching the grandkids tonight so it will be frozen vegan chick'n nuggets, Amy's vegan mac & cheese and some mandarin oranges-their favorite! Can't think about cooking when I'm chasing after a one-year old and a two-year old. :)