Three Recipes For This Spring

Creamy Vegan Pasta Side Dish 

Ingredients:

• 8 ounces of small pasta shells
• 1 cup diced zucchini
• 2 tomatoes, chopped
• 4 green onions, thinly sliced
• ½ cup small black olives, sliced in half
• ⅓ cup sliced mild jalapenos
• ¼ – ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder or garlic seasoning
• A dash of salt and pepper
• 1 cup vegan ranch dressing

Instructions:

1. Cook the pasta according to the directions on the box. Drain and set aside to cool.
2. Chop all your vegetables as directed in the ingredients list.
3. Toss the chopped vegetables into a large bowl, and add the cooled pasta.
4. In a small bowl combine the vegan ranch dressing, cayenne pepper, garlic, salt, and pepper with a whisk.
5. Pour the dressing over the pasta and chopped vegetables. Gently combine until everything is evenly coated. 
6. Chill for a few hours or overnight. 
7. Enjoy!

Energy Bites Peanut Butter and Chocolate Keto

Ingredients:

• 4 ounce of cream cheese, softened to room temperature
• 1/4 cup creamy peanut butter, room temperature
• 2 teaspoons sugar substitute
• 4 ounce dark chocolate, 70% chocolate

Instructions:

1. Mix the softened cream cheese, peanut butter, and sugar substitute in a medium size bowl.
2. Roll the mixture into bite-size balls, and set aside.
3. Chop up your chocolate into small pieces.
4. Roll the balls you made in step two in the dark chocolate pieces until coated.
5. Freeze for at least two hours. They can be stored for a month in the freezer.
6. Enjoy!

Mustard Parmesan Oven Roasted Head of Cauliflower

Ingredients:

• 1 head of cauliflower
• ⅛ cup olive oil
• 2 tablespoons of spicy mustard
• A dash of salt and pepper
• ¼ cup parmesan cheese
• ⅛ cup chopped parsley

Instructions:

1. Preheat the oven to 450. Position the rack to the bottom.
2. Line a baking sheet with foil.
3. Remove any leaves from the cauliflower, rinse, and pat dry.
4. Cut the stem flush so the cauliflower will sit straight on the baking sheet.
5. In a small bowl, whisk together the olive oil, mustard, salt, and pepper.
6. Place the cauliflower on the baking sheet and brush ½ the mixture from the previous step on the entire head of the cauliflower.
7. Bake for 50 minutes to an hour (depending on the size of the head of cauliflower) until the outside is nice and brown. Let it rest for 10 – 15 minutes.
8. Mix the parmesan cheese and parsley together in a small bowl.
9. Brush the remaining ½ of the mixture from step five on the cauliflower once it is out of the oven, and then cover with the parmesan and parsley mixture. 
10. Serve and eat.

Diane Sikora

Social Media Coordinator/Reporter