Vegging Out

Brussels Sprout Tacos

Ingredients
1 lb Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1 tablespoon chili garlic paste
1 tablespoon soy sauce
1 teaspoon lime juice
6 small corn or flour tortillas
1 small avocado, sliced or chopped
¼ cup crumbled queso fresco or feta Cilantro, for garnish

1. Place a baking sheet in the oven and preheat to 450°F.
2. Add the Brussels sprouts to a large plate or shallow bowl and drizzle with olive oil. Toss gently until evenly coated.
3. Once the oven is preheated, carefully remove the hot pan and spread the Brussels sprouts into a single layer. Be careful — the pan will be hot!
4. Roast for 12 minutes, then gently shake the pan to move the
   sprouts around. Return to the oven and roast for an additional
   2–3 minutes, until browned and crispy on the edges.
5. While the sprouts are roasting, whisk together the chili garlic paste, soy sauce, and lime juice.
6. Remove the sprouts from the oven and drizzle the chili-garlic sauce evenly over the top.
7. Fill tortillas with a scoop of Brussels sprouts, then top with sliced avocado, crumbled cheese, and cilantro. Drizzle with extra chili paste, if desired.

10 Vegetable Soup

Ingredients
1 tablespoon olive oil
1 white onion, chopped
2 celery stalks, chopped
2 large carrots, peeled and chopped
1 poblano pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
6 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon red wine vinegar
¼ teaspoon chili powder
1 bay leaf
1 15-oz can fire-roasted tomatoes
1 cup corn, canned or frozen
1 cup peas, canned or frozen
4 cups vegetable stock
1 15-oz can chickpeas, drained and rinsed
1 cup cooked brown rice
1 cup spinach

1. In a large pot, add the olive oil, celery, onion, carrots, poblano pepper, and bell peppers. Cook the vegetables over medium heat for 10 minutes, until softened.
2. Add the garlic and cook for 1 minute.
3. Add the soy sauce, red wine vinegar, chili powder, bay leaf, tomatoes, corn, peas, vegetable stock, and chickpeas. Bring to a boil, then reduce the heat and simmer for 15–20 minutes.
4. Stir in the brown rice and spinach, then remove from heat and stir to combine.

Pasta Primavera

Ingredients
8 oz whole wheat pasta
1 tablespoon olive oil
1 small yellow onion, chopped
8 oz thin asparagus, trimmed and sliced on bias ½-inch thick
1 zucchini, thinly sliced into half-moons
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1 cup frozen peas
1 cup baby spinach
2 teaspoons grated lemon zest plus 1 tablespoon juice
1 tablespoon butter
2 oz shredded Parmesan cheese (about ½ cup)
Pinch of crushed red pepper flakes
Salt to taste

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package directions until just al dente.
3. Reserve 1 cup of pasta water, then drain the rest.
4. Heat olive oil in a large nonstick skillet over medium heat until shimmering.
5. Add the onion and cook for 2 minutes, then add the zucchini and asparagus and continue to cook for another 2 minutes.
6. Stir in tomatoes, garlic, peas, spinach, lemon juice, and lemon zest. Continue cooking for 3–4 minutes until vegetables are tender.
7. Add ½ cup of pasta water, butter, and Parmesan cheese to the large pot with the cooked pasta. Stir to combine.
8. Transfer the pasta to the pan with the vegetables and toss until combined. Reheat over medium heat for 2–3 minutes, if necessary. Add an additional splash of pasta water, if needed.