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Olive Oil & Lemon Fennel Pasta

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time : 40 Minutes Serves: 4 - 5

INGREDIENTS

8 oz Banza (chickpea) pasta

1/4 cup olive oil

1/2 large white onion

1 tbsp minced garlic

1 large hand full fresh fennel, chopped

4 cups leafy greens, arugula

1/2 lemon, juiced

1 tbsp white cooking wine

1 tsp salt

1/2 cup cherry tomatoes on the vine

1/4 cup nutritional yeast

1 tsp dried crushed red pepper

Fresh ground pepper to taste

DIRECTIONS

1. In a pot, cook pasta according to package directions.

2. In a large pan, on medium heat, sauté the onion in olive oil until it becomes translucent. Then, add the tomatoes and let cook for 5 minutes.

3. Add the garlic, lemon juice, white wine vinegar, greens, fennel, and crushed pepper. Sauté until the garlic becomes golden brown.

4. Then, add the cooked pasta to the pan, salt, pepper, and nutritional yeast and gently fold all ingredients together.

5. Serve the pasta with some fresh arugula and French bread and enjoy!

For the bread

1. Cut the French bread into slices and set aside.

2. Set a cast iron skillet on medium heat. Once hot, add 2 tsp olive oil and 1 tsp minced garlic. Place the French in the pan and spread the pan to coat in olive oil. Let cook until the edges turn brown and it reaches your desired level of toasty.

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Red, White and Blue Smoothie

Prep Time: 5 Minutes Cook Time: 0 Minutes Total Time : 5 Minutes Serves: 1-2

INGREDIENTS AND INSTRUCTIONS

For the red:

1 cups frozen strawberries

1/4 cup frozen mango

1/4 cup cranberry juice (or other juice)

1/4 cup ice (if needed)

Instructions: Place all ingredients in a high power blender, and blend until smooth. Gently pour into glasses, and rinse blender with water and pat dry.

For the white:

1/4 cup soft tofu

1/2 cup vanilla soy milk

1 frozen banana

1/4 tablespoon peanut butter

Instructions: Place all ingredients in a high power blender, and blend until smooth. Gently pour into glasses, to create a 2nd layer, then rinse blender with water and pat dry.

For the blue:

1/2 cup plant based milk

1 frozen banana

1/4 cup frozen pineapple

2 tbsp coconut chips

1 tsp blue spirulina

Instructions: Place all ingredients in a high power blender, and blend until smooth. Gently pour into glasses, to create a 3rd layer,, and enjoy!

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Roasted Italian Veggies with Crushed Tomato Rotini [vegan]

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time : 40 Minutes Serves: 4 - 5

INGREDIENTS

2 14 oz cans chickpeas, drained and rinsed

3 tsp garlic powder

3 tsp dried italian seasoning

1 1/2 tsp crushed red pepper flakes

3 tbsp extra-virgin olive oil

2 large handfuls green beans, washed

2 medium red potatoes, diced

1 white onion, chopped

2 tsp minced garlic

1 tsp vegetable bouillon paste

2 tbsp filtered water

14 oz crushed tomatoes, canned

1 cup full fat coconut milk, canned

1 tbsp nutritional yeast

1 tsp salt

15 turns of fresh ground pepper

8 oz chickpea rotini noodles

1 tbsp white cooking wine

DIRECTIONS

1. Preheat over to 425°F.

2. Add the rinsed and drained chickpeas to a large bowl, stir together 1 tsp garlic powder, 1 tsp italian seasoning, 1/2 tsp red pepper flakes, and 1 tbsp olive oil.Toss to coat, then place on a lined baking sheet.

3. To the same bowl, add the green beans and potatoes, stir together 1 tsp garlic powder, 1 tsp italian seasoning, 1/2 tsp red pepper flakes, and 1 tbsp olive oil. Toss to coat, then place on another lined baking sheet.

4. Place both baking sheets in the oven. Roast the chickpeas for 15 to 20 minutes, stirring once during cook time, then remove from the oven and set aside.

5. Change the oven heat to broil, and leave the veggies in the oven for 5 more minutes.

5. While the chickpeas and veggies are roasting, bring a pot of salted water to a boil. Cook the pasta according to the package directions, and drain and set aside.

6. Heat a large skillet over medium heat, add the remaining olive oil. Sauté the onion until it becomes translucent. Then, stir in the garlic, water, cooking wine, and vegetable bouillon. Cook until garlic begins to brown.

7. Add the crushed tomatoes, coconut milk, nutritional yeast salt and pepper, 1 tsp garlic powder, 1 tsp italian seasoning, 1/2 tsp red pepper flakes . Cook stirring occasionally, until the sauce begins to boil.

8. Toss in the pasta noodles, veggies, and chickpeas, stir making sure to coat it all with the sauce. Serve and garnish with some additional crushed red pepper flakes and enjoy!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!