While talking to my Mom who lives on the East Coast I am reminded of how lucky I am to be here in San Diego. This time of year in the New England states can be so rough. With the drastic changes in temperature and never ending sleet, snow and icy rain, it can all weigh down on the soul. I remember when I lived back there when the sun did make an appearance I would try to run outside and savor the rays as much as possible.Right now in Southern California we are in a bit of a drought, with many days of sun and very little rain. So I’m sending you over there on the East Coast some Sunny Rays and Warm Air. And, a lemony recipe to bring a feeling of Spring.
No matter the coast, or the time of year lemons always bring a breath of fresh air and energy. This recipe is from One Dish Vegan by Robin Robertson. Whether you are a meat eater or Vegan, I highly recommend this book. So many quick and easy recipes. And, like my husband who loves meat, hopefully you too will feel satisfied by the complexity of nutritious combinations so much that you will not miss the animal products at all.
With Robin’s gracious permission I have posted the recipe exactly from her book. If you would like to view more of her recipes visit her website at: Robin Robertson’s Global Vegan Kitchen, or click on the link above to buy the book on Amazon.
Vegan Penne and Broccoli with Creamy Chickpea Sauce
1 Tbsp Olive Oil
5 Garlic Cloves chopped
8-12 ounces Cooked Penne (I used a Brown Rice variation)
3 cups Broccoli Florets
1 15.5 ounce can of Chickpeas
3/4 Cup Warm vegetable broth
2 Tablespoons Fresh Squeezed Lemon Juice
2 Tbsp Nutritional Yeast or 1 Tbsp mellow white miso paste
1/2 to 1 Tsp smoke Paprika
1/4 Tsp Oregano
1/4 Tsp Basil
1/4 Tsp freshly ground black pepper
Salt to Taste
1. Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Remove from the heat and reserve.
2. Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente. About 5 minutes before pasta is done cooking, add the broccoli. drain the cooked pasta and broccoli well and return to pot.
3. While the pasta is cooking, combine the chickpeas and reserved garlic in a food processor. Add the broth, lemon juice, nutritional yeast, paprika, oregano, basil, pepper and salt to taste. Process until smooth.
4. Pour the sauce over the pasta and broccoli and toss gently to combine. Serve hot.