Spring is in the FARE!

Sun-Dried-Tomato-and-Pesto Linguine
For the Sun-Dried-Tomato Linguine:
1/2 lb. linguine
2 Tbsp. olive oil
1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik´n Strips)
2 Tbsp. chopped garlic
1 cup sun-dried tomatoes, quartered
Salt and pepper, to taste

• Cook the pasta in salted water according to the package directions. Drain.
• In a medium pan over medium heat, add 1 Tbsp. of the oil and sauté the “chicken” strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside.
• Heat the remaining oil in the pan and sauté the garlic for 1 minute. Add the “chicken” and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper.
• Toss with the pasta until thoroughly coated.

For the Pesto:
3 garlic gloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup soy Parmesan cheese

• Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste.
• With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the soy cheese.*

To Assemble:
• Toss the pasta with the pesto, to taste, until thoroughly coated.

Makes 2 to 3 servings

*Note: This can be made ahead of time and kept covered in the refrigerator until ready to serve.

Vegan Lemon Chicken
Here´s a classic meal with a twist. The basil adds extra flavor to this tasty dish.

2 Tbsp. olive oil
1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chik´n Strips)
1 lb. button mushrooms, sliced
6 fresh large basil leaves, thinly sliced
1 lemon, peeled and sliced into thin wedges
2 Tbsp. chopped chives
1/4 cup white wine
1 cup tomato sauce
Salt and pepper, to taste

• Heat the oil in a large pan over medium heat. Add the “chicken,” mushrooms, basil, lemon, chives, and half of the wine. Sauté for 5 minutes, or until the “chicken” is heated through.
• Add the tomato sauce and the remaining wine. Simmer, covered, over medium-low heat for 20 minutes, or until thickened, stirring occasionally. Taste and season with the salt and pepper.
• Serve over rice.

Makes 4 to 6 servings

Thai Tempeh
A little spicy, this flavorful tempeh is delicious alone or served with fried rice.

1/2 lb. tempeh, sliced into 1/2-inch cubes
1 cup vegetable broth
1 tsp. black pepper
1 garlic clove, sliced
1 1/2 Tbsp. olive oil
3 large carrots, peeled and sliced
2 tsp. crushed garlic
3-4 fresh chili peppers, seeded and minced
1 tsp. lime zest
2 Tbsp. soy sauce or tamari
1 tsp. sugar
1/2 cup fresh basil

• Combine the tempeh, broth, black pepper, and sliced garlic in a small stockpot. Simmer over medium-low heat for 45 minutes. Remove from the heat.
• Heat the olive oil in a large skillet over medium heat. Sauté the tempeh for 5 minutes, or until golden and crispy. Remove and place on paper towels.
• Stir-fry the carrots for 3 to 4 minutes, or until softened but still crisp. Add the crushed garlic, chilies, and lime zest and cook for an additional 30 seconds.
• Mix in the soy sauce and sugar and cook for an additional 2 minutes.
• Stir in the basil and serve immediately with rice.

Makes 4 servings

Ginger-Chili Tofu With Asian Salad
Spicy tofu pairs perfectly with the crunchy, cool Asian salad.

For the Salad:
1 cucumber, peeled and thinly sliced
1 cup shredded napa cabbage
1/4 cup bean sprouts
3 green onions, sliced
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbsp. sugar
2 Tbsp. chopped fresh basil
1 Tbsp. minced fresh ginger
1 Tbsp. minced jalapeño
1 Tbsp. minced garlic

• Toss the cucumber, cabbage, bean sprouts, and green onions in a medium bowl. Set aside.
• Whisk together the remaining ingredients in a separate bowl.
• Toss the vegetables with enough of the dressing to moisten. Cover and refrigerate.

For the Tofu:
1/4 cup chopped fresh cilantro
2 Tbsp. minced fresh ginger
3 Tbsp. vegetable oil
2 Tbsp. toasted sesame oil
1 1/2 Tbsp. minced jalapeño
1 lb. extra-firm tofu, drained and cubed

• Whisk together the cilantro, the ginger, 2 Tbsp. of the vegetable oil, the sesame seed oil, and the jalapeño. Add the tofu and toss to coat. Refrigerate for at least 30 minutes.
• Heat the remaining oil in a sauté pan over medium-high heat. Add the tofu and sauté until browned and crispy. Serve immediately with the chilled salad.

Makes 4 servings