Simple vegan dinner: Pasta with zucchini and chickpeas

A lot of people complain about pasta meals that don't have any protein. This is an incredibly easy fix for vegans. All you need is a can of chickpeas, black beans or some other sort of bean, toss in some kale or some other green leafy, calcium filled snack and you are good. Tonight all I had on hand was a zucchini and a can of chickpeas. This made a delicious dinner and I will reheat left overs tomorrow for lunch. Below is my simple recipe that anyone can make:

Ingredients: 1 can of organic chickpeas (drained)

2. 1-2 organic zucchinis (chopped)

3. 1 jar of marinara sauce 

4. 1/2 onion (chopped) 

Directions: heat marinara sauce on the side in small pan (low heat) 

Saute' zucchini, onion on low/medium heat with dash of olive oil or vegetable spray until tender

Boil pasta noodles in separate pan. 

After all is done combine and throw in the chickpeas. Mix and there you have it! 

You can make some home made vegan garlic bread with earth balance spread and garlic powder on the side and add a simple salad with a handful of spinach leaves topped with your favorite vegan dressing or just some olive oil and balsamic vinegar. 

ENJOY! 

Simple vegan Spring dinner: Toasted baguette with marinara, vegan cheese, Side of steamed asparagus and raw veggies

It is Spring so I like to make light, healthy meals that aren't too heavy. I love all the beautiful flowers that have bloomed so of course when I see a pretty bunch of them I must snap a pic. The recipe I made below is simple and super easy to follow. I am not into overly complicated recipes unless it is a particularly special occasion and I get some help in the kitchen.

I got most of my items at my local Trader Joes. They have quite a few vegan things. The baguette I got was vegan. It is usually listed on the bag but if it isn't and you aren't sure you can always check the ingredients or ask a staff member. I toasted the bread and warmed up about 2 tablespoons of marinara on top than I topped that with one slice of vegan Chao cheese that I got at Whole Foods. I sliced 1/2 a red bell pepper and spread a generous dollop of hummus on top for protein. I steamed some asparagus (make sure you steam in pan with water and put a lid on top) I like mine a bit al dente and less mushy but if you like it softer you can steam for over 10 minutes. I always dry my asparagus on a paper towl and let it cool. Sometimes I place a dollop of vegan mayo or olive oil and vinegar on the side to dip my steamed veggies in. I chopped up an organic tomato  for more vitamin C and color. I don't like all my food touching too much. I am like a little kid so if you are like me try putting all food on a larger plate and it makes for cooler pictures too if you take pics.