Lasagna Soup

Ingredients:

1 tablespoon grapeseed or olive oil
1 small onion, chopped
2 bay leaves
3 cloves garlic, minced
1 can crushed tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/3 cup basil, chopped
2 teaspoons oregano
4 cups baby spinach
2 cups mushrooms, sliced
1/2 cup ricotta cheese
3 tablespoons parmesan cheese, grated
salt, black pepper, and red pepper, to taste
3 ounces pasta
vegan italian sausage (optional)
mozzarella, grated (optional)

Cook pasta until al dente and set aside.

Cook onion and bay leaves in oil until onions are lightly browned. Add garlic and cook for an additional 30 seconds. Stir in mushrooms and cook until they let out their juices. Add tomatoes, tomato paste, and vegetable stock. Cover and bring to a simmer.

When liquid comes to a simmer, add pasta, sausage, and oregano. Return to simmer. Add spinach, basil and seasonings. Remove from heat after 2 minutes.

Blend ricotta with parmesan and black pepper.

Ladle soup into bowls. Sprinkle with mozzarella and add a dollop of the ricotta mixture. Garnish with basil.

Thai Quinoa and Cashew Salad with Peanut Ginger Dressing

Ingredients:

1-1/2 cup quinoa, cooked and cooled
2 cups red cabbage
1 red bell pepper, diced
1/2 red onion, sliced
1 cup matchstick or shredded carrot
1/2 cup cilantro, chopped
1/4 cup green onion, chopped
1 cup edamame
1/2 cup cashews

1/4 cup peanut butter
2 tablespoons ginger
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice wine vinegar
1 teaspooon sesame oil
juice of two limes

Toss all salad ingredients except cashews together.

Whisk dressing ingredients.

Stir dressing and cashews into the salad. Garnish with cilantro and a wedge of lime.

Baked Potato

Ingredients:

Idaho potatoes
butter
milk
caramelized onion
parsley
rosemary
chives
vegan bacon
cheddar cheese, grated
sour cream
salt and pepper

Poke holes in the potatoes with a fork and brush with olive oil. Coat with parsley and rosemary and bake at 375 for 1 hour or until fork tender.

Cut top of potatoes and fluff the inside with fork, stirring in a bit of milk. Place a tablespoon of butter inside and sprinkle with parsley and rosemary. Top with cheese. Melt the cheese in the oven.

Garnish potato with caramelized onion, vegan bacon, sour cream, and chives.