Bruschetta Pasta – the Quickest Dinner Recipe I’ve Ever Made (A Great Dinner Before a Running Race Too!)

We’ve all been there: after a long, busy day making an elaborate, time-consuming meal sometimes is the last thing we want to do. This is when a dish like today’s vegan bruschetta pasta comes in very handy. Not only is it easy to make, it’s also light and filling, and can be easily prepared with no oil! To say that this recipe for bruschetta pasta is quick to make is an understatement. I mean, cooking the sauce takes less time than boiling the spaghetti! Actually, even ‘cooking’ is too loud of a word here: diced tomatoes just get warmed up in the pan and then are taken off the heat right away. The inspiration for this dish came to me one day when I was trying to recreate Capellini Pomodoro from Olive Garden at home – it used to be one of my favorite dishes there, but I’m not sure if they … Read the rest of the post

Veggie-Loaded Enchiladas – a Plant-Based Dinner to Warm Your Soul!

I’ve been kind of obsessed with potatoes lately, and there are a few recipes to prove that: Black Bean-Potato Stew with Kale, Barley-Lentil Soup with potatoes, and my most popular recipe to-date, Eggplant Rollups with Black Bean-Potato Stuffing. What can I say? I’m Russian, after all, and Russian people have a special place in their hearts for potatoes! Another tendency you might notice in the above mentioned recipes – I like to pair my potatoes with beans and lots of different vegetables. Potatoes just do such a good job of binding all of the ingredients together without overpowering their taste. They also add a nice nutritional punch to any dish: in addition to being loaded with fiber, they have more potassium than bananas, as well as good amounts of calcium, iron, phosphorus, and vitamin C. And yes, that’s regular white potatoes I’m talking about! Today I’m sharing with you another … Read the rest of the post

Cannellini Bean Soup and Cucumber-Tomato Salad

It would be wrong to assume that vegan food is somehow more complicated in its preparation than the regular omnivore grub. Enter this simple cannellini bean soup: it’s quick, easy, filling, and oh so heartwarming – a perfect comfort food, I think! And if you pair it with a really simple cucumber-tomato salad as an appetizer, you’ve got a perfect late summer meal! Recently I was on a quest to create a dinner that would consist of simple and quick to prepare soup and salad. The idea of a bean soup with not a lot of other ingredients had been following me for a while: I like a side of braised white beans at Zoe’s Kitchen, but they add a bit too much oil in their preparation, plus I really wanted to recreate them as a stand-alone entree soup. While this cannellini bean soup doesn’t taste exactly like the beans … Read the rest of the post

Kale and Cannellini Bean Salad

I just love the combination of kale and beans, and find it extremely versatile, both for cold and warm dishes. They can be combined (along with other ingredients) in soups, stews, pasta dishes, salads – whatever your imagination suggests! Today I’d like to share a recipe for this lovely salad that I mentioned the other day. I like to eat it for lunch every now and then: This salad is chock-full of superfoods: the combination of kale, avocado, ginger, and miso paste can make wonders for our bodies! Also, the dressing doesn’t involve any added oil, which is exactly what the big-time plant-based diet advocates suggest. It’s also highly customizable: add or subtract just about any kind of vegetables you want, and you’ve got a new salad! The dressing adds a nice Asian twist to the flavor. PrintKale and Cannellini Bean Salad Prep Time: 15 minutes Yield: 1 as main … Read the rest of the post