Sauted Veggies & Hummus Pasta

10 stalks of asparagus - in 1 inch peices and ends trimmed
1 cup of diced mushrooms - I used baby bellas
1 stalk of celery diced in 1/2" peices
1 carrot - diced
2 cloves of garlic minced
Olive Oil
S&P
1/2 tsp paparika
1 tsp dried parsley
1/8 tsp crushed red pepper


Add carrots to oil and saute about 5 minutes over medium heat. Then add asparagus, celery, garlic and spices. Cook with lid on for about 10 minutes. Add mushrooms and cook about 5 more minutes.

Toss with homemade Hummus (I used SunDried Tomato) and pasta (I used GFCFSF Quiona Spaghetti Style Pasta).

You could not tell that it wasn't regular pasta! This makes for an easy and creamy alternative to red sauce or Alfredo sauce :)

Vegetarian Shepherds Pie

2 Veggie Burger Patties
1 Cup of Chopped Mushrooms
1 small onion diced
2 cloves of garlic minced
1 medium carrot peeled and diced
1/2 cup of frozen corn
1/2 cup of frozen peas
Olive Oil
1 cup cold water
2 tsp flour
S&P
Mashed Potatoes

Heat olive oil over medium high heat. Add veggie burger patties and chop up to small pieces and add carrots. Cook for about 5 minutes and then add mushrooms, onion, garlic, S&P. Cook until the onion is transparent about another 5 tp 10 minutes. Add the flour to the cold water (in a jar) and shake until incorporated. Add the flour mixture to the veggie mixture. Then cook for a couple minutes. Until it starts browning. Add in the frozen corn and peas.

Transfer to a oven proof dish. Add the mashed potatoes to the top and bake for about 20 minutes @ 350 or until the mashed potatoes start to brown.

** I usually do this when I have left over mashed potatoes. The recipe for that is an entry in itself. Use whatever veggies you like and the veggie patties that you like. I generally use Gardenburger **

Chicken Noodle Soup

1 whole chicken - cleaned and remove insides

3 bay leaves

1 large or 2 small chicken bullion cubes

1 c chopped carrots

1 c chopped celery

1/4 c chopped onion

1 tbsp minced garlic

1 whole bag of whole wheat noodles

water

Place the whole chicken, bay leaves, bullion, 1/4 c carrots, 1/4 c celery, onion and garlic in the stock pot and fill with water within an inch of the rim. Bring to a boil and then turn down to low or medium low until the chicken is cooked - about 2 hours or so. Remove the chicken to cool and then debone. Add the chicken meat the remaining carrots and celery and noodles to the pot and return to a boil. Turn down to medium and cook until the noodles are done (about 6-8 minutes).

Serve and enjoy. If using a standard stock pot you will have about 8 servings.