Pranaful Pasta Primavera with Almond "Parmesan"

Pasta Primavera was all the rage in the United States in the 1970s, and is essentially any combination of pasta and cooked spring vegetables one could imagine. My own version came about just using ingredients in my refrigerator, and was quite a delicious impromptu creation.

Approx. 1/2 c. shelled fava beans
12 oz. penne pasta (I use brown rice pasta for a gluten-free meal)
2 T. + 1/8 c. good quality olive oil
Aleppo pepper flakes (or red chili flakes)
1 small sweet white onion, halved and sliced thinly
1 bulb fennel, halved lengthwise and sliced thinly
1 small zucchini, sliced thinly
2 T. vermouth
Small handful parsley leaves, finely chopped
2 stalks fresh oregano, leaves removed and finely chopped
1 small frond of fennel leaves, finely chopped
Salt
Fresh chives or additional parsley, chopped (optional for garnish)
Almond Parmesan (optional for garnish - recipe below)

Bring a small pot of salted water to a boil. Add shelled fava beans, and let them blanche for two minutes. Drain and let beans cool. (I do not peel my beans after this, which is what cooks in Italy would do. Learn more about why we've been led to believe that favas must always be peeled here).

Set a large pot of water over high heat and bring to a boil. When it is ready, add a splash of olive oil and pasta. Cook until al dente and drain.

While pasta water boils, heat the 2 T. of olive oil and the Aleppo pepper (or red chili flakes) in a medium skillet over medium heat. Add onions and fennel and sauté for 5-6 minutes, until soft and slightly translucent. Add zucchini and drained fava beans and cook another 5 minutes longer, stirring occasionally. Once zucchini is soft and vegetables are just beginning to brown, add vermouth to deglaze the pan. Stir in chopped herbs (parsley, oregano and fennel), along with 1/2 t. salt. Turn heat to low and keep vegetables warm until pasta is finished cooking.

Once pasta is done and drained, add it, along with 1/8 c. olive oil to the vegetables and stir to coat pasta well. Serve individual portions topped with chives or parsley, and a sprinkle of almond parmesan.

For Almond "Parmesan":

1/4 c. raw almonds
2 T. nutritional yeast
1 large cloves garlic, cut into quarters
1/8 t. salt

Place almonds in a mini food processor (a standard food processor or blender can be used as well) and process until roughly chopped. Add remaining ingredients, and run machine until everything is uniformly processed and roughly resembles the texture of parmesan cheese. Store any extra in refrigerator, where it will keep for about 6-7 days.

Pea, Mint and Chive Spread

I call this "springtime in a bowl," an easy recipe that showcases three of spring's most delectable flavors. Spread this on anything - crackers, flatbreads, toast - or use as a dip for veggies. I really enjoy the meditative process of shelling peas (and it's a fun activity for kids as well!), but if you're crunched for time, you can often find pre-shelled peas at your local farmer's market.

Prep time: 15m |  Serves 4

Ingredients:

1-1/2 c. shelled peas (see note below)
1/4 c. packed mint leaves
2 T. good quality extra-virgin olive oil
1 t. lemon juice
1 clove of garlic, chopped (green garlic works well too, if you can find it)
2 T. finely chopped chives (see note below)
1 T. nutritional yeast
1/2 t. salt

Bring a medium pot of salted water to a rolling boil. Add peas and blanche for 2 minutes. While peas cook, place some ice in a bowl of water large enough to accommodate the peas. Transfer peas to the ice bath once they are done cooking. Let sit for 4-5 minutes, then drain well in a colander.

Add drained peas, mint, olive oil, lemon juice and garlic to a small food processor or blender. Run the machine until it is well-pureed (if it is not processing well, you can add up to 1 t. of water to help it along). Transfer pea mixture to a bowl, and stir in chives, nutritional yeast and salt. Refrigerate for at least 1 hour before serving to allow flavors to come together.

** When choosing peas, I recommend English shelling peas or a similar variety. They are easy to open and generally yield larger peas than varieties like sugar snap peas.

** Be sure to use actual chives, not scallions (which are much larger) for best results

Beet Hummus

A beautiful pink hummus with nutrient-rich beets and heart-healthy adzuki beans

Prep time: 10m |  Serves 8

Ingredients:

3/4 lb. (approx.) red beets, peeled and grated
1 c. cooked adzuki beans
2 T. lemon juice
2 T. tahini
2 T. extra virgin olive oil
1 clove garlic
1 t. ground cumin
Pinch of cayenne pepper (optional)
1/2 t. salt

Place all ingredients in food processor bowl, then process until a smooth texture is achieved. Serve with sliced veggies, pita, or use as a spread in your favorite sandwich.

Vegan Orange Poppyseed Pudding

Tapioca pearls and poppy seeds combine to create a unique and delightful mouthfeel. Orange zest adds flavor and complexity to this vegan pudding that is free of refined sugars.

Prep time: 15m | Serves 4

Ingredients:

1/2 cup tapioca pearls (regular, not quick-cooking variety)
3-1/2 c. almond milk, divided
1/2 c. maple syrup
Zest of two oranges (about 2 t.)
1-1/2 t. poppy seeds
1/2 t. almond extract
1/4 t. salt

Place tapioca pearls in a small bowl with 1-1/2 cups of almond milk, and let them soak for 3-4 hours minimum (or overnight).

Place soaked tapioca pearls and any excess soaking liquid in a medium saucepan, along with the remaining 2 c. of almond milk. Bring the mixture to a boil over medium heat, then stir in the maple syrup and orange zest. Wait for the mixture to return to a boil, then turn heat to low, and stir continuously for 8 minutes. Stir in poppy seeds, almond extract and salt and cook for another 3 minutes while stirring.

Divide warm pudding between four ramekins or small bowls, then refrigerate at least an hour before serving. Garnish with quartered orange slices, if desired.