Pasta Shells with Roasted Vegetables and Black Olives

Pasta is another one of winter's comfort foods that I don't actually eat all that often, but I certainly have friends and a husband who would like to eat it more frequently. But I will indulge them — and myself — more often if the pasta is dressed in an interesting, delicious and nourishing way. And in the winter, what better to toss pasta with than roasted vegetables?

This shell pasta I dressed up with a zesty combination of lemon juice, sun-dried tomatoes, balsamic vinegar and olives along with the roasted vegetables. This pasta is delicious served hot but also works just as well as a cold salad. I have no doubt that fresh grated Parmesan cheese would be tasty on this pasta, but I added a good helping of nutritional yeast to give it that pasta-friendly cheesiness in a vegan way — but feel free to substitute with Parmesan or omit the cheesiness altogether. My husband, who is the biggest pasta fan I know, was delighted with this.

Other pasta dishes to enjoy from Lisa's Kitchen:

Zesty Green Pea and Jalapeño Pesto Pasta

Lemony Pasta with Broccoli and Chickpeas

Vegetarian Mushroom and Spinach Lasagne

Penne Pasta with Ricotta, Parmesan and Tomatoes

Hummus With Za'atar

Many human beings consider hummus as a snack or appetizer, but for a little character like myself it's a meal! And a simple, convenient and engaging meal at that. Hummus is likewise a tremendous canvas for adding or experimenting along with your favorite flavors ? Perhaps it is Middle Eastern in origin, but that is no purpose no longer to try including Indian, Ethiopian or different flavors.

But for this hummus, I've again to Middle Eastern flavors. This is absolutely a completely simple, light creamy and fluffy hummus made with chickpeas, tahini, toasted pine nuts, lemon juice and garlic. But seasoned with za'atar, it's an tremendous treat. For those of you who haven't attempted it yet ? And you ought to! ? Za'atar is a completely unique Middle Eastern combo of fragrant dried herbs, sumac, black salt and toasted sesame seeds that provides a remarkable zesty and salty flavor to dishes. You'll love even simply the scent of it.

Pre-combined commercial versions of za'atar are easily available in recent times from massive grocers. To tell the reality, I've never even attempted a industrial variety, so I can not communicate to their satisfactory. But it's so smooth to make at domestic, and stores well in a tightly sealed and refrigerated field, that the notion of purchasing it by no means happens to me. You can find my recipe for selfmade za'atar right here. I've included 2 tablespoons of za'atar strictly as a proposal ? You can desire to add more.

More hummus ideas from Lisa's Kitchen:

Spicy Hummus

Marinated Sun-Dried Tomato Hummus with Olives

Pumpkin Hummus

Turkish Yogurt Hummus

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

Beet and Strawberry Vanilla Smoothie

I've been topping up my breakfasts currently with quick frozen fruit smoothies, and this brilliant pink strawberry concoction has right away become considered one of my favorites. Cold, refreshing and creamy, it's not only packed with masses of sweet strawberry flavor but additionally with the remarkable vitamin and mineral vitamins of red beets. It's so tasty that I've started shopping for luggage of red beets to have available in preference to small bunches ? And so nourishing, too, that you will need to serve it any time of day. In truth, I assume I'll move make any other one proper now!

More Smoothies to enjoy from my kitchen:

Avocado Blackberry Smoothie

Raspberry-Banana Oat and Chia Seed Smoothie

Beet and Top Green Smoothie with Apple, Orange and Ginger

Pomegranate & Blueberry Oat Smoothie

Baked Quinoa Balls with Peanut Dipping Sauce

Little humans like me want plenty of protein. And this tasty little appetizer idea gives a terrific and engaging dose with quinoa, beans and peanut butter. I adore little bites, and those little savory balls may be served as a light meal too, as they may be quite filling.

But these baked quinoa balls have extra than just protein. Combined with solar-dried tomatoes, jalape?O, tamari, floor ginger and coconut milk, they have got a first-rate rich and deep Thai-style flavor, and the zesty peanut butter dipping sauce with lime, tamari, coconut milk and toasted sesame oil is simply heavenly. You may not be thinking about how healthful those are!

Almond or other nut butters can be used in place of the peanut butter if favored.

More little bites to revel in from my kitchen:

Baked Mini Vegetable Chickpea Samosas

Chickpea Avocado Bites with Sun-Dried Tomatoes

Mung Dal Vada (Fried Indian Lentil Fritters)

Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

Roasted Carrot and Azuki Bean Salad

We seem to be beginning to climb out of iciness here in southwestern Ontario, so it is time to put a few coloration at the plate. Spiced roasted carrots, sweet crimson azuki beans and pieces of avocado on a bed of baby spinach do the trick right here, and they are truely delightful on their personal ? Specially the carrots, which you'll emerge as snacking on even before you serve the salad. But what surely separates this colorful salad from the relaxation is an astonishingly tasty lime, cilantro and mint dressing that you'll want to keep in mind for serving with any sturdy flavored salad.

Other recipes with azuki beans to enjoy from Lisa's Kitchen:

Spicy Azuki Bean Risotto

Coconut Lime Rice with Adzuki Beans and Mango

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms

On the top of the reading stack: Thug Kitchen Party Grub: For Social Motherf*ckers

Toasted Coconut Pancakes with Toasted Coconut Sauce

Anyone who loves the candy nutty flavor and aroma of toasted dried coconut will love those thick fluffy pancakes ? Served with a easy candy toasted coconut sauce, they are loaded with toasted coconut goodness. Easy to make, this recipe uses coconut milk, coconut sugar and coconut oil to round out the coconut subject.

More great pancake ideas from Lisa's Kitchen:

Pineapple Upside-Down Pancakes

Banana Oatmeal Pancakes

Ginger Molasses Pancakes with Mixed Dried Fruit

Lemon Curd Ricotta Pancakes

Buckwheat and Molasses Pancakes

Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

My regular readers will genuinely realize I adore small bites. Falafel is certainly one of my favorites, and this version made with toasted chickpea flour, quinoa and mung beans is packed complete of protein. They also take place to be baked instead of fried to cut down on oil. Crispy on the outside, yet moist internal, these nutty little bites served up with a creamy, candy and tangy roasted pink pepper sauce made with tahini, cashews and a bit of warmth from jalape?O and spice, turns dinner right into a actual treat.

I'm sharing this with Jacqueline's weekly Meat Free Mondays event. This is also my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, began through Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month with the aid of Jayasri of My Veg Fare.

Other falafel recipes to revel in:

Baked Falafel with Lemon Tahini Sauce

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Baked Quinoa Falafel Bites

Green Pea Falafel