Roasted Tomato Pasta (from Jodi Fulks)

 Roasted Tomato Pasta

16 oz. whole wheat pasta of choice

12 roma tomatoes or carton of grape tomatoes

1/2 cup olive oil

1/2 cup minced, fresh basil or 1 T. dried

1/4 cup minced, fresh oregano or 1 T dried

2 T minced, thyme or 2 tsp dried

1-2 tsp. salt

1 tsp. pepper

1 tsp. minced garlic

1 tsp. red pepper flakes

1/4 c grated parmesan cheese

1.    Prepare pasta according to package directions.  Set aside.  Meanwhile, prepare tomatoes.

2.    Cut roma tomatoes in half and place on large baking sheet.  If you are using grape tomatoes, there is no need to halve them.  Place remaining ingredients, except cheese, on baking sheet and stir tomatoes around to mix herbs and seasoning. 

3. Broil for 5-7 minutes or until tomatoes are softened and slightly roasted.  Pour entire mixture over pasta.  Use a rubber scraper to get every bit of seasoning from the baking sheet.  Sprinkle with cheese and serve.  Makes 8 servings. 

Instant Pot Lentil Tacos (from Gina Holt)

Instant Pot Lentil Tacos 

(gluten-free, dairy-free, wheat-free, vegan) 

Ingredients:

2 cups dry brown lentils

4 cups water

4 oz tomato sauce

1 tsp salt

2 cloves fresh garlic, chopped

1 small onion, diced

1/2 teaspoon cumin

1 teaspoon chili powder

Instructions:

Place all of the ingredients into your instant pot and stir to mix everything together.

Close the lid, qnd move the pressure release to the sealed position.

Use the Manual setting and set for 15 minutes.  

When done and pressure is released, open the lid and stir. Let it sit for a few minutes before serving.

Serve with fresh corn tortillas, tomatoes, lettuce or cabbage, and fresh guacamole.  

The leftovers also make good vegan nachos.  Place lentil mixture over corn tortilla chips, heat in the microwave, and sprinkle salsa know top.  Serve with fresh guacamole.