Veggie Teens

Meatless Monday: Bowtie Pasta with Caramelized Onions, Roasted Cauliflower and Broccoli

By Chef Owen May (Co-author of Veggie Teens Cookbook: A Cookbook and Guide for Vegetarian Teenagers)

We love pasta with veggies but we sometimes get bored of tomatoes and other obvious choices.

Bowtie Pasta with Caramelized Onions, Roasted Cauliflower and Broccoli

Ingredients

1 onion, sliced
1 tablespoon butter
3 tablespoons olive oil, divided
1 tablespoon brown sugar
1/2 large head of cauliflower, cut into flowerettes (approximately 2 cups)
1/2 large head of broccoli, cut into flowerettes (approximately 2 cups)
2 cloves garlic, minced
16 ounces of bowtie pasta, cooked according to package directions (whole wheat pasta works well too)
1/2 cup of asiago cheese

Directions

1. Cook pasta according to package directions. Prepare vegetables while pasta is cooking.
2. Saute onion in butter and 1 tablespoon of oil until onion is soft. Add brown sugar and cook until golden brown, stirring frequently.
3. Toss cauliflower and broccoli with 1 tablespoon of oil and minced garlic to lightly coat. Spread over a cookie sheet and bake at 400 degrees until veggies begin to brown (about ten minutes).
4. Toss pasta, caramelized onions, cauliflower, broccoli, remaining tablespoon of oil together. Add salt and pepper to taste. Sprinkle asiago cheese over the pasta and serve.

Meatless Monday: Black Bean Soft Tacos with Peppers and Avocado

By Michelle May MD

This easy dish is perfect for a flavorful, colorful meal with loads of nutrients that everyone in the family will love!

Black Bean Soft Tacos with Peppers and Avocado

1tablespoon of canola or corn oil
1 red pepper, cut in strips
1 yellow pepper, cut in strips
1 clove of garlic, minced
1/2 white or red onion, thinly sliced
1 can whole black beans
1 small can of diced green chilies
I avocado, sliced
6 small tortillas, corn or flour
Optional: Shredded cheese, shredded lettuce, salsa

1. Heat oil in a frying pan. Add peppers and onions. Cook until softened then add garlic. (Add a little water if pan becomes too dry.)
2. Heat black beans and green chilies in a sauce pan.
3. Heat the stack of tortillas for one minute in the microwave.
4. Assemble soft tacos with black beans, sauteed peppers, and sliced avocados.
5. Optional: Garnish with shredded cheese, lettuce, and salsa.

Culinary Techniques: How to Cut a Red Pepper

Post by Elyse May (aka Veggie Teen) from my book, Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.

In addition to hundreds of recipes, there are 21 "Veggie Teens Culinary How To" instructions in Veggie Teens, each with three-step photos. Here is an easy way to cut and slice a red pepper.

Wash pepper then stand it upright on a cutting board.Slice off one flat side, rotate and repeat until you have four flat pieces.

Dispose of stem and seeds. Trim white pith from the slices with a knife or your fingers.

You can leave the flat piece whole to roast it or you can cut into thin strips or dice it for salad, pasta and stir fry.

Meatless Monday: Pineapple Peach Sorbet

Refreshing Summertime Dessert - Pineapple Peach Sorbet

Serves 8

1 15-ounce can pineapple chunks in its own juice 
1 15-ounce can sliced peaches in own juice (or light syrup)
1 cup sugar (more or less to taste)
Juice of half lemon

Puree ingredients in a food processor until smooth. Pour into an electric ice cream maker and follow manufacturers instructions. Place sorbet in the freezer until firm. (If you don't have an ice cream maker, you can freeze in a metal bowl, whisking every couple of hours until firm.

Experiment with other fresh, frozen, and canned fruit.