Pork, Peppers & Pasta (Soy-Free)

Ingredients:

3 thick pork loin chops, cut down into bite sized pieces
1 white onion, chopped up
4 cloves of garlic, smashed (not diced)
2 green bell peppers, cut into thin long strips
Onion salt, as desired (cover pork with)
Ground Ginger, as desired (cover pork with)
Italian Seasoning, 1/2 tsp (cover pork with)
Any type of pasta will do, but I used spaghetti with my dish
Extra Virgin Olive Oil for sauteeing veggies- to your discretion
1. Cut up all of your veggies and add onion & garlic to a frying pan with enough EVOO to cover the bottom. Cut up your peppers and put in a bowl off to the side. Chop up your pork loin chops into bite-sized pieces (I did it by slicing the pork loin diagonally into semi-thick strips, and then chopped those up into bite sized pieces so it cooks faster), add your spices and set aside. Start your pasta if you don’t have day-old pasta (start boiling water). If you have day-old pasta in a pot, cover it up and put on low heat so it heats up nicely.

2. Sautee the onion and garlic til translucent, add peppers and cook til they start to “wilt” a bit (not too much! You still want a little bit of crunch). Add the pork and cook til thoroughly cooked. You can also set it on a lower heat to let it simmer down a bit and cook on its own.

3. When both the pork & peppers mixture and the pasta are all ready to be served, serve in a bowl or a plate together and there you have it! Enjoy!

Vegan Ravioli & Vegetable Medley (Vegan, Nut-Free*, Soy-Free*)

"A delicious and healthy pasta dish that is quick and easy to prepare. Great for vegans and non-vegans alike!"

Makes 3 to 4 servings

Ingredients:

2 packages Rising Moon Organics ® frozen vegan ravioli (or your own favorite brand of vegan ravioli)
3 Tbsp. extra-virgin olive oil
8 cloves of garlic, finely chopped
12 stalks broccolini, chopped
12 stalks asparagus, chopped
3/4-cup sun-dried tomatoes (not packed in oil or water – use the dry, pre-chopped variety)
1 tomato, finely chopped (remove seeds)
4-cups baby spinach
Directions:

Cook the ravioli according to package directions (be sure to increase cooking time slightly, in order to fully cook two packages of ravioli).

About 5 minutes before ravioli is ready, heat the 3 tablespoons of olive oil in a large skillet over medium-high heat and add the chopped garlic cloves, stirring continuously. When the garlic cloves start to turn brown (after about 2 minutes), add the chopped broccolini and asparagus.

After about 2 minutes of sautéing the garlic, broccolini, and asparagus, add the sun-dried tomatoes, chopped tomato, and 4 cups of baby spinach. When the spinach begins to wilt, reduce the heat to medium and continue stirring and mixing the vegetables in the skillet.

When the ravioli is done cooking, turn off the heat (under both the ravioli pot and the vegetable skillet) and ladle the ravioli into 3 individual serving bowls. Lightly toss the vegetable mixture in the skillet (off the stove) and distribute among the three serving bowls, over the ravioli.

Season with salt and pepper, if desired, and serve immediately.

Hawaiian Style Pasta for Kids (Gluten Free, Soy Free)

Serves: 4


Ingredients:

1 (8 ounce) package pasta (your shape and type of choice)
1 cup tomato based pasta sauce
2 slices fresh or canned pineapple, cut into pieces
2 cups chopped ham or salami
Vegan Mozzarella or Parmesan (optional)
Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a saucepan over medium heat, add the tomato sauce, pineapple, and ham/salami. Toss in the cooked pasta, and cook, stirring occasionally, until the sauce begins to bubble (about 10 min). Serve sprinkled with vegan mozarella or parmesan if desired.

Penne with White Beans and Greens (Vegan, Soy-Free)

Serves: 4

Ingredients:

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
3 large garlic cloves, minced
5 cups chopped escarole or Swiss chard
Dash of salt and pinch of ground black pepper
One 15-ounce can whole tomatoes
One 15-ounce can white beans or navy beans, drained
6 to 9 ounces penne
1 tablespoon fresh lemon juice
Directions:

• In a medium skillet, heat the oil. Add the onions and saute 5 minutes over medium heat until translucent.

• Add the garlic and cook for 1 minute longer. Stir in the escarole, salt and pepper.

• Cook for 3 to 5 minutes, covered, until the greens are bright green, wilted and reduced by at least half.

• Add the liquid from the tomatoes and coarsely chop tomatoes with a knife right in the can.

• Stir the tomatoes and beans into the skillet and bring the sauce to a gentle simmer.

• Cook the penne in boiling water, stirring occasionally, for 8 to 10 minutes, until al dente. Drain.

• Stir the lemon juice into the sauce. Divide the pasta into 4 serving bowls.

• Top with the sauce and serve immediately.

Acorn Squash Rings (Vegan, Gluten-Free, Nut-Free, Soy-Free)


serves 4

Ingredients:

2 acorn squash
1/4 cup maple syrup
1/4 cup orange marmalade (I used Smucker’s All Fruit – yum!)
1 tsp ground ginger

Directions:
Preheat oven to 400 degrees.


Slice top and bottom from each squash and discard ends. Carefully slice each acorn squash into four rings, making eight rings in all.

Spray a large cookie sheet with cooking spray.

Lay rings on cookie sheet and bake for 15 minutes.

Combine maple syrup, marmalade and ginger in a small bowl.

Remove squash rings from oven and brush with maple syrup mixture. Return to oven and bake for another 15 minutes. Remove from oven and brush with glaze once again. Bake for 10 minutes, or until tender.