By Ciry Deissl-Gibbs

This dish is simple, delicious and nutritious. This is the first 100% plant-based dish that I made for my family and they truly loved it. I enjoy spending quality time with my family and friends in the kitchen, developing new healthy recipes and experimenting with seasonal produce, colors and textures. I enjoy the creative process. It’s all about transforming ordinary ingredients into irresistible adventures for the senses. Home cooking, relationship, creativity … it’s all intertwined – the circle of life!

Organic Red Lentil Mini Fettuccine with Soyrizo Ragu

Ingredients

1/2 package of Tolerant Organic Red Lentil Mini Fettucine Pasta (6 oz)

1/2 package (6 oz) of Trader Joe’s Soy Chorizo

2 tablespoons of extra virgin olive oil

1 medium-size white onion, diced

1 medium-size shallots, diced

5 garlic cloves

1/2 medium-size green pepper, diced

6 small multicolor carrots, sliced (approximately 3 cups)

1 red roasted pepper

1 tablespoon smoked paprika

6 tablespoon sun-dried tomatoes

3.5 oz organic tomato paste

3/4 cup of red wine

Instructions

Cook the pasta following package instructions. Reserve one cup of the cooking liquid and set aside. I used the brand Tolerant. It’s vegan and gluten free. It has also 22 grams of protein per serving.

In a medium heat pan, sauté the onions, shallots, garlic, green pepper and fresh cilantro with the extra virgin olive oil, garlic powder and smoked paprika.

After the onions are beginning to caramelize, add red wine and a splash of the liquid from the roasted red pepper jar. Let it simmer for few minutes.

Add the sliced carrots, sun-dried tomatoes, tomato paste and the soyrizo. Sauté for a couple of minutes.

Add pre-cooked pasta and stir for a couple of minutes. You can use the reserved pasta liquid to achieve desired consistency. Add salt and pepper to taste.

Garnish with dill.

Ciry Deissl-Gibbs is a mother of two, a wife, a marathon runner, a yoga enthusiast, a former photojournalist and a creative plant-based chef. She writes on her blog Sunshine and Kale about food, art, nature and everything in between. You can also find her on Facebook and Instagram. She is currently a student in the Health Coach Training Program.

6 comments

  1. I was very excited about the recipes. I am a vegan vegetarian and I create and prepare most of my own dishes that includes the nutrients that the body needs to function at its best. Nutrition is an intigral part of our health.”We are what we eat “and it’s very important to put the right stuff into our bodies. More raw and live foods for our live cells, more fiber and water better elimination .less toxic in the blood. Better health.

    Like

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