Angel Hair with Broccoli, Lemon and Miso

Ingredients:

1 Tbs. olive oil
3 to 4 cloves garlic, sliced
1 bunch broccoli, stalks sliced and florets reserved
1/2 red bell pepper, chopped
1 cup low-sodium vegetable broth
3 Tbs. fresh lemon juice
1/4 cup chopped fresh basil
12 oz. angel hair pasta
2 Tbs. chickpea miso
1 1/2 tsp. flaxseed oil (optional)
Soy Parmesan (optional)
Red pepper flakes (optional)

Directions:

1. In large pot, bring 4 quarts water to a boil.

2. Meanwhile, in large saucepan, heat oil over medium heat. Add garlic and cook, stirring often, until lightly browned, 30 seconds. Add broccoli stalks and cook, stirring often, until crisp-tender, 3 to 4 minutes. Add bell pepper and vegetable broth and cook, stirring occasionally, 2 minutes.

3. Add broccoli florets, lemon juice and basil. Cook until broccoli is tender, about 5 minutes.

4. Add pasta to boiling water, stirring to prevent sticking. Cook until pasta is just tender, about 7 minutes; drain well.

5. Add pasta to pan with vegetables and toss to mix. Remove pan from heat. Add miso and toss to mix. Transfer to shallow serving bowl.

6. Season with salt and freshly ground pepper to taste. Drizzle flaxseed oil (if using) over pasta and sprinkle with soy Parmesan and pinch of red pepper flakes if using. Serve hot.

SERVES 4 -- Vegan

30 minutes or less. Try this with some whole wheat Italian bread and a salad of mixed greens, tomato and cucumber.

Black Bean and Corn Enchiladas

Ingredients:

2 (15-oz.) cans black beans, rinsed and drained
2 cups frozen corn
1/3 cup sliced scallions (white and light green parts)
1 large tomato, chopped
1/3 cup plus 2 Tbs. chopped cilantro
1 Tsp. dried oregano
1/2 Tsp. ground cumin
Dash of ground chipotle (optional)
20-oz. can low-sodium enchilada sauce
12 (6-inch) corn tortillas
1/2 cup shredded cheddar cheese or soy cheese (2 oz.)

Directions:

1. Preheat oven to 375F. In large nonstick skillet, combine black beans, corn, scallions and tomato. Bring to a simmer over medium-high heat. Add 1/3 cup cilantro, oregano, cumin and chipotle powder. Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat.
2. Coat medium baking dish with thin layer of enchilada sauce.
3. Place tortillas in stack on microwavable plate; cover with moist paper towel. Microwave tortillas on high until soft and heated through, about 1 minute. Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 cup bean mixture. Roll tortillas and place seam side down in baking dish. Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce. Sprinkle with cheese and bake, uncovered, until bubbling, 15 minutes.
4. Sprinkle enchiladas with remaining 2 tablespoons chopped cilantro and serve.

6 Servings -- Egg-free

courtesy of www.vegetariantimes.com