Recipe Rolodex: Eating One Part Plant This Week + Portobello Bolognese Pasta Recipe from Simply Vibrant
We’re bringing you a roundup of the most inspiring dishes from around the web that can be used for your One Part Plant meals (OPP = one meal a day that is 100% plant-based (veggies, fruits, grains, seeds, and/or legumes)) and maybe a couple desserts too. We never want you to feel stuck, uninspired, or confused about what to eat. And even if you’re a pro in the kitchen, sometimes you need a burst of recipe inspiration to shake things up.
This week, we’re dedicating the rolodex to Golubka Kitchen recipes, because we’re celebrating their new cookbook, Simply Vibrant. This book is a stunner! So many creative ideas to add more plants to your plate for every type of eater.
A week worth of Golubka Kitchen recipes below + a bonus recipe from their new book!
Remember to tag your kitchen moves and meals by tagging them with #onepartplant and @onepartplant and follow the OPP Instagram for more inspiration.
1. Lentil Moussaka
2. Miso “Butter” Ramen
3. Chocolate Chip Cookie Dough Bites
4. Whole Braised Cauliflower
5. Pear Cranberry Chai
6. Sweet Potato Nachos With Chipotle Sauce
7. No Bake Blueberry Coconut Bars
And a bonus recipe from their new book, Simply Vibrant…
{ Portobello Bolognese Pasta }
Serves 6 to 8
5 tablespoons balsamic vinegar
5 large prunes, chopped
2 tablespoons neutral coconut oil or olive oil
1 large yellow onion, chopped
2 medium carrots, peeled and sliced
Sea salt
1 1/2 pounds (680 g) portobello mushrooms, stemmed and cut into bite-size cubes
5 garlic cloves, sliced
1 small chili, seeded and finely chopped
Leaves from 3 to 4 fresh thyme sprigs
2 tablespoons minced fresh rosemary
Ground black pepper
1/2 cup freshly squeezed lemon juice
1 tablespoon tomato paste
2 tablespoons tamari or coconut aminos
1 (14-ounce / 397-g) can or box diced tomatoes
1 (14-ounce / 397-g) spaghetti
Handful of fresh parsley leaves, minced
Handful of fresh basil leaves, torn (optional)
Pour the vinegar over the prunes in a small bowl and set them aside to soak.
Warm the oil in a large sauté pan over medium heat. Add the onion and carrots, season with salt to taste, and sauté for 10 minutes, until the onion is translucent and slightly golden.
Add the mushrooms to the onions and sauté until all their juices evaporate, 8 to 10 minutes. Add the garlic, chili, thyme, rosemary, and black pepper to taste, and cook for 2 to 3 more minutes.
Increase the heat to medium high. Add the balsamic vinegar from the bowl with the prunes, along with the lemon juice, tomato paste, and tamari; toss to combine. Add the prunes to the pan. Cook for a few more minutes, stirring often, until the liquid is almost completely evaporated.
Add the tomatoes to the pan and reduce the heat to a slow simmer. Cover and cook for 30 to 40 minutes, stirring occasionally, until thickened. Taste for salt and pepper and adjust of necessary. Remove the pan from the heat.
While the sauce is cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook it to al dente according to the directions on the package. Drain the pasta, reserving 1/4 cup of the cooking water.
Return the pasta to the pot, add the mushroom Bolognese and reserved pasta cooking water, and toss to combine. Divide the pasta among individual bowls and serve immediately, garnished with herbs.
P.S. We’ll be giving away a copy of Simply Vibrant in this week’s newsletter! Sign up for a chance to win.
