2 cups tricolor fusilli or rotini pasta
1 green bell pepper, chopped
1/2 red onion, chopped
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted
2 Tbs. Italian flat-leaf parsley
3 Tbs. fresh basil, chopped
Cook pasta; drain and cool. Combine with chopped vegetables and herbs. Toss with your favorite oil and vinegar dressing (we like Newman’s Own Balsamic Vinaigrette).
This stew has a good blend of flavors and textures. Serve over polenta, rice, or couscous.
2 Tbs. olive oil
1 cup red onion, chopped
2 cups green pepper, coarsely chopped
2 cloves garlic, crushed
1 cup mushrooms, sliced
1 medium eggplant, unpeeled, cut into 1-inch chunks (about 4 cups)
1 28-oz can crushed tomatoes
1/2 cup kalamata olives, pitted and sliced
1 15-oz can of garbanzo beans, drained
1 Tbs. rosemary, chopped
1 cup parsley, coarsely chopped
1. Heat oil in a large pan. Sauté onion and pepper until soft, about 10 minutes. Add garlic, mushrooms, and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes.
2. Add tomatoes, olives, garbanzo beans, and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Makes
This recipe can be served as a vegetable salad or as a pasta salad. It’s called 24-hour salad because the ingredients can be marinated in an oil-and-vinegar or Italian salad dressing for 24 hours. Or skip the marinade, toss all the ingredients with fresh-cooked pasta, and serve as a pasta salad. Either way, it’s delicious!
12 to 15 fresh mushrooms, halved
3-4 green onions, chopped
2 cucumbers, peeled and sliced
1/4 cup fresh parsley, chopped
1 green pepper, sliced thin
2 large tomatoes, cut into wedges
1 14-oz. can whole pitted black olives, drained
3/4 cup Italian salad dressing
As a vegetable salad: In a large, deep, glass bowl, layer the first seven ingredients in the order given. Add 1/2 tsp. salt to the dressing, pour over veggies, cover and refrigerate for 24 hours. Toss and serve.
As a pasta salad: Boil 2 cups of your favorite pasta shapes until done. Drain and add to large bowl with all of the above ingredients. Mix and serve.
Baked tofu is a good way to incorporate isoflavones into our daily diet. It’s pre-cooked, pre-seasoned, and therefore instant (fast and easy), healthy food.
2 1/2 cups rotini pasta, cooked al dente and drained
15-oz can garbanzo beans, drained
2 1/2-oz can sliced black olives, drained
10 cherry tomatoes, halved
1/2 green pepper, chopped
1/2 cup Italian flat-leaf parsley, chopped
4 oz. baked tofu, tomato-basil flavor, cubed
1/3 cup vinegar and oil salad dressing (or balsamic vinegar and olive oil combined)
Salt and pepper to taste
Mix cooled pasta with remaining ingredients. Chill.
ethnic vegan 