Easy Vegan Weeknight Dishes

These recipes will keep dinner fast, fresh and easy!

AVOCADO PASTA
-  2-3 ripe avocados
-  2 servings of pasta (whole wheat works great)
-  1/3 cup of lemon juice
-  2 cloves garlic, peeled and chopped roughly
-  ¼ cup olive oil
-  Handful of basil chopped or 1 Tbsp. of pesto
-  Salt and pepper
-  Grated Vegan parmesan or nutritional yeast (optional)

DIRECTIONS:
-  Cook pasta according to directions.
-  While pasta is cooking, scoop out avocados and put in blender with lemon juice, garlic, olive oil, salt, pepper and basil. Blend until creamy.
- Drain pasta and toss with avocado mixture. Top with parmesan or nutritional yeast if using.

OPTIONS:
-  Add cooked veggies – peppers, mushrooms, etc.
-  Make noodles from zucchini instead of using pasta.

VEGGIE PIZZA
-  1 large whole wheat wrap
-  1 cup of fresh chopped vegetables: mushrooms, onions, peppers, zucchini, broccoli, etc.
- ¼ cup of tomato sauce or you can replace with olive oil or pesto
-  ¼ cup Vegan mozzarella or cheddar cheese (optional)
-  1-2 cloves of garlic, minced
-  1 tsp of dried herbs: oregano, basil, thyme, etc.

DIRECTIONS:
- Spread the wrap with tomato sauce, pesto or olive oil and place vegetables on top. Add garlic and herbs and cover with cheese.
- Place wrap on a baking tray or pizza tray and bake at 375 for about 7-8 minutes until golden brown.

STUFFED PORTOBELLO MUSHROOMS

-  2 large Portobello mushrooms, stems and gills removed
- ½ cup each: black beans, frozen organic corn and chopped tomatoes
-  1 Tbsp olive oil
-  ½ tsp each: ground cumin and garlic powderr
-  ½ cup Vegan cheese, grated

DIRECTIONS:
-  Preheat oven to 400 degrees.
- Toss the beans, corn and tomatoes with olive oil and spices, add salt and pepper to taste.
-  Stuff the mushrooms with the mixture.
-  Put half of cheese in each mushroom.
-  Put in oven and cook for about 15-20 minutes.