Artichoke and Sun-Dried Tomato Pasta is a Simple and Tasty Vegan Dish

• 2 tablespoons good quality olive oil
•  
• 3 cloves garlic (minced)
•  
• 1/2 red pepper (diced)
•  
• 1 jar oil-packed sun-dried tomatoes, drained, or about 3/4 cup dry (rehydrated and drained)
•  
• 1 cup artichoke hearts (drained well and coarsely chopped)
•  
• 1/3 cup sliced black olives
•  
• 1/3 cup chopped fresh basil
•  
• 1 box bow tie pasta, cooked according to package instructions (salt the water when cooking for the best flavor)
• Sautee the minced garlic in olive oil for 1 to 2 minutes. Add the red peppers and allow to heat for another 1 to 2 minutes.
• Add the sun-dried tomatoes, artichoke hearts, olives, and basil and allow to cook until heated through, stirring frequently, for about 2 to 3 more minutes. Do not overcook, as you'll lose the good fresh flavor from the basil.
• Toss with cooked pasta and serve.

Tips, Variations, and Additional Recipes

It is important that the ingredients are drained well to avoid an oily or watery pasta dish.

You can place the oil-packed sun-dried tomatoes on paper towels before adding, and gently pressing the artichoke hearts with a wooden spoon in a colander is a good way to remove the liquid.

This recipe is perfect just as it is, but you may want to top it off with a bit of sea salt or kosher salt and fresh ground black pepper. You might want to sprinkle some Parmesan cheese at the end to sprinkle on top if you are eating vegan)

Banana Bread cake

 

Banana Bread cake 

Ingredients

 

·         2 cups (250g) all-purpose flour (spoon & leveled)

·         1 teaspoon baking soda

·         1/4 teaspoon salt

·         1/2 teaspoon ground cinnamon

·         1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature

·         3/4 cup (150g) packed light or dark brown sugar

·         2 large eggs, at room temperature

·         1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)

·         2 cups mashed bananas (about 4 large ripe bananas)

·         1 teaspoon pure vanilla extract

·         optional: 3/4 cup (100g) chopped pecans or walnuts

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Instructions

1.    Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.

2.    Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

3.    Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

4.    Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

5.    Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. 

How to Freeze Banana Bread

You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!

1. Cool baked banana bread completely.
2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze banana bread in slices because the slices thaw much quicker– even by lunchtime!

https://sallysbakingaddiction.com/best-banana-bread-recipe/

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Vegetable Risotto

 

 Vegetable Risotto  

INGREDIENTS

·         400g gold sweet potato, peeled, cut into 2cm pieces

·         2 tablespoons olive oil

·         1 large zucchini, cut into 2cm pieces 

·         4 cups (1L) Coles Real Vegetable Stock

·         1 1/2 cups (375ml) water

·         25g Coles Australian Butter

·         1 brown onion, finely chopped 

·         125g white cup or flat mushrooms, quartered

·         1 large garlic clove, crushed

·         1 1/2 cups (300g) Coles Italian Arborio Rice

·         100g frozen Coles Australian Peas

·         1/3 cup (25g) Coles Shredded Parmesan

METHOD

·         Step 1

Preheat oven to 220C. Combine the sweet potato and half the oil in a small baking dish. Roast for 10 mins. Add zucchini and roast for 8-10 mins or until vegetables are lightly browned and tender.

·         Step 2

Meanwhile, bring the stock and 1 1/2 cups (375ml) water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered.

·         Step 3

Heat the butter and remaining oil in a large heavy-based saucepan over medium heat. Add the onion, mushroom and garlic and cook, stirring, for 3-4 mins or until onion softens. Add the rice. Cook, stirring, for 1 min or until the grains appear glassy. Reduce heat to low. Add the stock, 1 ladleful at a time. Stir with a wooden spoon until all the liquid has been absorbed. Repeat with remaining stock (this should take about 25 mins).

·         Step 4

Add sweet potato mixture and peas to rice mixture with the last ladleful of stock. Cook for 2-3 mins or until heated through (the rice should be tender but firm to the bite). Stir in the parmesan. Serve.

https://www.taste.com.au/recipes/vegetable-risotto/ibu8o1xe