Whole Wheat Pasta with Navy Beans, Leeks and Walnuts

3 medium leeks, white and light green parts chopped

1 Tbs. olive oil

1 medium yellow bell pepper, chopped

¼ tsp. red pepper flakes

1 cup navy beans soaked overnight, then cooked

 1 cup of grape tomatos

11/2 cup vegetable broth

3 cloves garlic, minced

12 oz. whole-wheat spaghetti

⅓ cup chopped toasted walnuts

1. Heat oil in large saucepan over medium-high heat. Add leeks, bell pepper, and red pepper flakes; sauté 10 minutes, or until vegetables begin to brown. Stir in beans, tomatos, vegetable broth, and garlic. Reduce heat to low, and simmer 5 minutes. Season with salt and pepper, if desired.

2. Meanwhile, cook spaghetti according to package directions. Drain.

3. Mix sauce and spaghetti, top with toasted walnuts before serving.

Modified from original recipe in Vegetarian Times

Summer Goodness Salad with Vinagrette

I know I have been lacking in posting yummy, healthy vegan recipes, now I'm really making eating vegan and healthy a priority, so hopefully there will be more to come.

After coming home from Leadville Training Camp. My body was craving healthy raw food. As mentioned in a previous blog, I was also concerned about my protien intake. So here's a recipe created with all of the above:

-1 cup of green lentils, boil in water, then simmer until cooked
-1 cup of pearled barley, with 2 cups of water or veggie broth, boil then simmer, until liquid absorbed
-2 carrots sliced
-2-3 stalks of celery sliced
-1 cup of grape tomatoes
-2 bell pepper sliced (any color i used green and red)
-1 zuchinni, sliced
-dressing,see belown

Dressing:
1/4 c apple cider vinager
2 T. olive oil
1 T. dijon mustard
1 T. fresh chopped basil
1 T. maple syrup

Put in a container and shake to mix, you do not need to use all the dressing on the salad, I think I used about 1/2 of it.

Also this dressing is fabulous on a salad of arugula and sliced avocado.

Enjoy!