Veggie Pasta

Since Winter is now here, and the weather has gotten colder, cooked food has become the basis of my diet once again. And quite happily, I must say.
I think I've decided that raw veganism isn't quite right for me- at least not yet. I feel like I have so much energy now that I eat cooked vegetables and whole grains.

Pasta has long been one of my favorite grain dishes. That, rolled oats, and brown rice.
I especially love pastas with creamy dishes and lots of vegetables!
This recipe is really quick and easy to make, and came out super tasty!

Ingredients:
For the veggies:
Swirl sesame oil
3 cloves garlic
1 Chopped bell pepper
2 or 3 C chopped broccoli (I like a lot of it)
1 chopped tomato

Sauce:
2/3 C nutritional yeast
1/4 C plain, unsweetened soy yogurt
2/3 C tomato sauce
1/3 C water
3 Tbsp apple sauce
1 Tbsp maple syrup
1 Tbsp tamari
cumin, salt, and pepper, to taste

1 lb whole wheat pasta

Method:
Cooking the pasta according to directions on the package.
Meanwhile, heat the sesame oil on medium heat. Add the garlic. Saute for about 30 seconds.
Add the vegetables and saute until tender.

While the vegetables are cooking, make the sauce. Mix all the ingredients together in a bowl and adjust for flavor.

When the pasta is done, drain, and return to the pot. Add the cooked vegetables and stir in the sauce. Enjoy!

For your Sacral Chakra...

I love Autumn.... It's such a nostalgic time of the year. All the memories jumping in piles of leaves, wearing hats and gloves for the first time in months, apple picking, the holidays coming up quickly...
When I was younger, Autumn, for food, basically meant apple pie and having ice cream that was a little harder to scoop in the cold weather.
Now it means so much more... I'm so thankful I have become such a locavore; how could I live without butternut squash soup, roasted pumpkin, apples upon apples, and all the other foods that mean Autumn?

This is a tasty soup I made when we were shocked with a rather cold day after a string of humid, hot ones. Simple and easy, it makes a delicious, bright-orange soup that will open up your Sacral Chakra along with your nasal cavity!

It is a little spicy, so if you want it to be more toned down, start with small amounts of the spices and work your way up.

Ingredients:
Swirl olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
1 large red bell pepper, chopped
3 carrots, chopped
1 C pumpkin, cubed
2 C vegetable broth
1/2 tsp cumin
1/2 tsp cinnamon
dash cayenne
pinch ginger
salt and pepper to taste
Water, to thin, to preference

On medium heat, add the olive oil to a pot and let heat. Add the garlic. Add the onions and peppers and allow to cook for a minute or two before adding the carrots and pumpkin. Pour in the broth and spices and turn up heat to bring it to a boil.
Once rolling, reduce the heat to a simmer, cover, and let cook for 15-20 minutes, or until the vegetables are nice and tender.

Remove from heat and let cool for a minute or so, so it's not too hot. Pour into blender or food processor and puree. Add in salt and pepper to taste, and blend again until it's a smooth consistency.

Double the recipe if you're making it for a family, as it doesn't make bowl fulls. Serve it with salad or over rice, or anyway you like!