Pasta e fagioli with vegan pesto!

Recipe:

* a few tsp EVOO

* ½ large yellow or white onion, finely minced

* 5 cloves garlic, thinly sliced

* 2 tsp-ish tomato paste

* lots of red pepper flakes, oregano, thyme, and basil

* about 1.5 cups crushed tomatoes (½ of a 28oz can whole peeled tomatoes, crushed and with their juices)

* 1 can kidney beans, drained and roughly rinsed

* 2 tsp better than bullion no chicken base

* ~ 4-5 cups water

* a few tsp nutritional yeast

* ½ lb short pasta of choice, I used Garofalo Lumachine

* vegan pesto for drizzling. I used store-bought but feel free to make your own!

Steps:

Sauté onion for a few minutes until translucent, add thin sliced garlic and sauté another minute or two. Add the tomato paste and red pepper flakes, let caramelize a few minutes.

After that, add the rest of the ingredients except for the pesto, bring to a boil, and then lower the heat and simmer on low. Stir every min or two while the pasta cooks. Once the pasta is tender, season with salt and pepper and serve in bowls with the pesto drizzled on top!

Vegan tofu and pinto bean sofrito tacos!

Vague recipe:

* 1 block firm tofu, frozen overnight, then thawed and pressed

* 1 large red bell pepper, finely chopped

* ½ onion, finely minced

* a few cloves garlic, minced

* 1 small can chipotle sauce (or chipotle in adobo sauce, depending on how hot you want it! If you use the chipotle in adobo, mince or blend it up before adding it to the dish.)

* 1 jar Goya sofrito sauce

* some cumin, coriander, oregano, and ancho chili powder

* 1 can pinto beans, drained

* a dash of lime juice (SUPER IMPORTANT)

* toppings of your choice

Sauté the onion and bell pepper a few min in a non-stick skillet, then add the onion and herbs/spices. Sauté another 2-3 min. Crumble the tofu over it, add the chipotle sauce and sofrito sauce, reduce heat to medium low, and cook 15-20 min, stirring occasionally. Add the pinto beans (and some hot sauce of your choice if you feel like it.) Also add the juice of one lime (like 2-3 tbsp), this takes it to the next level!

Heat up some tortillas, and build your tacos! I used Daiya chedder shreds, Tofutti sour cream, avocado, more minced onion, and some fresh salsa.

This makes a GIANT pan of taco filling. We’re gonna be eating this for days, and I’m thrilled.