Main Course – Page 2

ROTINI WITH ARTICHOKES, WALNUTS & OLIVES

The flavours in this dish burst in your mouth. I like to make this dish ahead and serve cold, but it is just as delicious hot. To make this gluten free, use any gluten free pasta. Our friends enjoyed this dish with us on a recent visit to Blue Sky while in Guadeloupe. Here’s the recipe Laurie. Enjoy and thanks for bringing the Red Lentil Rotini, it was delicious in this dish.

Ingredients:
12 oz. Rotini or other bite sized pasta
5 cloves garlic, minced
½ cup chopped walnuts
1 (14 oz.) can artichoke hearts, drained, rinsed and chopped
¼ cup pitted Kalamata olives, chopped
¼ or less cup oil-packed sundried tomatoes, chopped
¼ cup quartered grape tomatoes
½ tsp salt
½ tsp red pepper flakes
¼ tsp ground black pepper
3 tablespoons dry white wine
½ cup vegetable broth
2 TBSP minced fresh parsley or basil

Directions:
-Cook pasta according to package directions, approximately 10 minutes, drain and rinse
-Heat oil in skillet over medium heat, add garlic & red pepper flakes. Cook until fragrant, approx. 1 minute
-Stir in walnuts, artichokes, olives, tomatoes, salt and white wine.
-Add broth and simmer to blend flavors, approx. 2 minutes.
-Add the cooked pasta to sauce and mix well. Adjust seasonings and add parsley/basil and let cook another few minutes to allow flavors to blend into the pasta.
-Serve immediately or store in an airtight container and refrigerate until ready to serve cold.

JAMBALAYA

This dish can be prepared in one pot. On the boat we like to use the pressure to reduce our cooking time.

Ingredients

2 TBSP olive oil
1 package (8 oz.) vegan sausage links, cut into ¼” slices
1 yellow onion, peeled and chopped
1 green bell pepper, deseeded and chopped
1 celery rib, chopped
3 cloves garlic, minced
1 cup jasmine rice
2 (14 oz) cans diced tomatoes, including juice
1 ½ cups home cooked dark red kidney beans, or 1 (15 oz) can drained and rinsed
1 (4 oz) can chopped green chilies, hot or mild, drained
2 cups vegetable broth
1 tsp dried marjoram
½ tsp dried oregano
1 tsp salt
¼ tsp black pepper
Tobasco sauce (to taste) – at least 5 drops

Directions

In a large, deep pan, heat 1 TBSP oil over medium heat, add the vegan sausage and cook until browned, stirring occasionally, about 5 minutes. Remove from pot and set aside.
Use the same pot, heat remaining 1 TBSP olive oil, add the onion, bell pepper, celery and garlic. Cover and cook until softened, about 7 minutes.
Stir in the rice, tomatoes, beans, chilies, broth, marjoram, oregano, salt, pepper, tabasco and the cooked vegan sausage and mix well.
Cover tightly and cook on low heat until the rice and vegetables are tender, about 1 hour (or 20 minutes in a pressure cooker, letting the tab release naturally).
Serve hot.

COCONUT-CURRY CHICKPEAS AND CAULIFLOWER

This is one of our favorite dinners when we can find cauliflower.

Ingredients

1 TBSP vegetable oil (can be omitted if you sauté onions in a little water)
1 small yellow onion, chopped small
1 carrot, peeled and diced
1 small cauliflower cut into small florets
2 heaping TBSP curry powder or more to taste (brand will determine heat)
1 (14.5 oz) can diced tomatoes
1 cup vegetable broth
1 ½ cup home cooked chickpeas, or 1 (15 oz) can, drained and rinsed (Note: 1 cup dry = 1 ½ cooked)
1 cup frozen peas
1 (14 oz) can unsweetened coconut milk
½ tsp salt
Freshly ground black pepper (to taste)

Directions

Hint: measure out and chop everything in advance before you start cooking to make this super easy

Heat oil over medium heat, add the onion, cover and cook until softened, about 5 minutes
Stir in the carrot, cauliflower and curry, and cook about 1 minute
Add tomatoes and broth, cover and cook until the vegetables are softened, about 10 minutes
Stir in the chick peas, peas, coconut milk, salt and pepper. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 more minutes.
Serve hot over cooked basmati or jasmine rice.