Vegan One Pot Pasta Round Up

One Pot Vegan Pasta

One Pot Wonder Thai Style Peanut Pasta

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke

Spinach & Artichoke Wonderpot

Outstanding One-Pot Pasta with Tomatoes & Herbs

10 Minute One Pot Tomato Pasta with Walnut Parmesan

One Pot Tomato Basil Spinach Pasta


Vegan Spinach Entree Round Up

Spinach Lasagna

Roasted Garlic White Pizza with Macadamia Ricotta Salata & Spinach

Spinach Artichoke Soup (GF)

Spinach Artichoke Pasta

Smoky Black Bean, Parsley Chimichurri, & Spinach Wraps (GF option/NF/SF)

Lentil, Carrot & Spinach Burger (GF)

Vegan Enchiladas with Cilantro Avocado Cream Sauce

Baked Spinach Falafel with Homemade Tzatziki Sauce

Spinach Pie

Spinach & Mushroom Ravioli

Penne with Artichokes

Ingredients (serves 6)

1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper 

In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.

Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.


Vegan Pizza Round Up for Pi Day

Vegan Pepperoni Pizza

Hawaiian Pizza

Vegan Thai Chicken Pizza

Vegan Potato & Onion Beer Pizza

Mac & Cheese Pizza

Quinoa Sloppy Joes Pizza with Orange Slices & Jalapeno Aioli

Vegan Sausage & Veggies Pizza

Vegan Chicken & Artichoke Pesto Pizza

Tomato Garlic Coconut Mozzarella Pizza

Deep Dish Cheddar Jalapeno Popper Pizza with White Garlic Sauce, Mushrooms & Kale