By REBECCA TURNER
It’s all good: Plant-based meals
God declares in Genesis that every seed-bearing plant on earth is for food that is good for you. Add more produce into your family’s weekly diet with these easy-to-make plant-based meals.
Meat-Free Italian Pasta Bake
- 3 to 4 cups cooked pasta (your family’s favorite)
- 1 jar pasta sauce (or use homemade)
- 1 small bag shredded mozzarella cheese
- 1 tablespoon Italian seasoning
- 1 container fresh sliced mushrooms
- 1 yellow squash
- 1 zucchini
Preheat oven to 350 degrees. Cook pasta per directions. Wash squash and zucchini, and slice in uniform pieces. Add cut vegetables and sliced mushrooms to a 9×13” pan and season with Italian seasoning — no need to salt. Add cooked pasta and pasta sauce. Finally, top the vegetables and pasta with mozzarella. Bake uncovered 25–30 minutes until pasta bake is bubbly and vegetables have softened.
- 1 (15-ounce) can chickpeas, well drained
- 1 to 2 teaspoons garlic, minced
- 2 tablespoons tannin
- 1 tablespoon olive oil*
- ½ teaspoon ground cumin
- ½ teaspoon salt and pepper
- ¼ cup water
- 1 large lemon, juiced
Add all ingredients to food processor and mix well. It’s that easy!
You can get fancy with the olive oil and use infused varieties for different flavors.
Shake-Shake-Shake Summer Salad
- 1 bag pre-washed baby spinach
- ½ cup sliced strawberries, fresh
- ⅓ cup feta cheese
- ¼ cup slivered almonds
- Balsamic dressing
Add all ingredients to a large container and cover. (You can add more or less of any of the ingredients to your preference, and/or replace strawberries with sliced pears, apples, or dried cranberries or cherries.) Shake. Shake. Shake. Serve. Offer dressing on the side.
Rebecca Turner is a registered dietitian, author of “Mind Over Fork,” and radio host. Reach her at RebeccaTurner.com or on social media @theRebeccaTurner.