Pirello Recipes

LUNCH

Eggless Salad

Makes 3 to 4 servings

1 lb extra firm tofu (drained, pressed and crumbled)
2 roasted red bell peppers, diced
2 stalks celery, diced
1 small carrot, shredded
4 whole green onions, diced
½ cup vegan mayonnaise (Veganaise)
2-3 sprigs fresh flat-leaf parsley, finely chopped
1 tsp garlic powder
¼ tsp turmeric
1 Tbsp Dijon mustard
1 tsp sea salt
½ tsp cracked black pepper

Combine tofu with peppers, celery, carrot and green onion. Make the dressing by mixing the mayo, parsley, garlic powder, turmeric, mustard, salt and pepper. Adjust seasonings to taste. Stir into tofu mixture to combine. Chill completely before serving on whole grain bread or crackers.

Spring Vegetable Barley Soup

Makes 4 to 5 servings

1 Tbsp extra virgin olive oil
1 small leek, split lengthwise, rinsed clean, diced
Pinch of sea salt
2 medium carrots, diced
2 cups fresh mushrooms, sliced (shiitake preferred)
2 new potatoes, washed, unpeeled, diced
1 small zucchini, diced
¼ cup pearled barley, rinsed well
4 cups spring or filtered water
2 Tbsp white sweet miso
Several leaves fresh spinach or dandelion, washed, coarsely chopped
Grated zest of one fresh lemon

Place oil and leek in a soup pot over medium heat. When the leek begins to sizzle, add a pinch of sea salt and sauté for 2 minutes. Stir in carrots and a pinch of salt and sauté for 2 minutes. Stir in potatoes and a pinch of salt and sauté for 1 minute. Stir in zucchini and a pinch of salt and sauté for 1 minute. Add barley and water and bring to a boil. Cover; reduce heat to low and simmer 15-20 minutes, until the barley is soft. Remove a small amount of soup, add to a small bowl and dissolve miso in it (soup should not be boiling when you add miso). Stir back into soup and simmer (do not boil) for 3-4 minutes more. Stir in spinach or dandelion and lemon zest just before serving.

DINNER

Penne Fra Diavolo

Makes 4 to 5 servings

3 Tbsp extra virgin olive oil
5 cloves fresh garlic, crushed
3 cups whole peeled tomatoes with liquid, coarsely chopped
1 tsp sea salt
1 tsp crushed red pepper flakes
1 Tbsp capers, drained but not rinsed
½ cup oil-cured whole black olives, pitted
1 lb whole-wheat or pure semolina pasta (or gluten free)
3-4 sprigs fresh basil, leaves removed, coarsely chopped

Place oil and garlic in a deep skillet over medium heat and sauté for 30 seconds. Do not let it brown. Stir in tomatoes, salt, red pepper flakes, capers and olives. Cover, reduce heat to low and simmer 25-30 minutes to develop the flavors.

While the sauce simmers, bring a pot of water to a boil with a generous pinch of salt. Cook the penne al dente, 8-9 minutes. Using a slotted spoon, transfer the penne right into the sauce and stir well. Remove from heat and stir in fresh basil. Serve hot.

Italian-Style Greens

Makes 3 to 4 servings

Extra virgin olive oil
2 cloves fresh garlic, thinly sliced
½ red onion, thinly sliced into half moons
Sea salt
Cracked black pepper
Crushed red pepper flakes
2 ripe tomatoes, thinly sliced into half moons
1 bunch dark leafy greens (kale, collards, broccoli-rabe, etc.), rinsed well

Place a small amount of oil, along with garlic and onion, in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt, pepper and crushed red pepper flakes. Sauté for 2-3 minutes. Stir in tomatoes and a light seasoning of salt and sauté for 3 minutes. Stir in greens and a light seasoning of salt and sauté until the greens just wilt, about 3 minutes. Serve hot.