A cozy, pantry-friendly orzo dish that’s fast, satisfying, and bright with tomato and basil.

Enjoyment note: uses canned staples and cooks in one pan — quick and forgiving.

Ingredients

• 8 oz (about 2 cups) orzo
• 1 tbsp olive oil
• 1 small onion, finely chopped (or 2 scallions, sliced)
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 can (14–15 oz) diced tomatoes (undrained)
• 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
• 1 tsp dried basil (or 1 tbsp fresh chopped)
• 1/2 tsp dried oregano
• 1/2–1 tsp salt, to taste
• 1/4 tsp black pepper
• 2–2 1/2 cups vegetable broth or water (adjust for desired sauciness)
• Optional finish: splash of olive oil, lemon juice or red pepper flakes, and chopped fresh basil or parsley

Instructions

1. Heat oil in a large skillet over medium. Sauté onion 3–4 minutes until softened. Add garlic and cook 30 seconds.
2. Stir in orzo and toast 1 minute.
3. Add diced tomatoes (with juices), beans, dried basil, oregano, salt, pepper, and 2 cups broth. Bring to a simmer.
4. Reduce heat to medium-low, cover partially, and cook 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. Add up to 1/2 cup more broth/water if needed while cooking.
5. Taste and adjust salt, pepper, and brightness (squeeze lemon or drizzle olive oil). Stir in fresh basil if using.
6. Serve warm; finish with red pepper flakes for heat or a sprinkle of toasted breadcrumbs for crunch.

Another beautiful plant-based creation. Publish this one so other plant lovers can find it!

Peanut-Sesame Soba Bowl over Quinoa

A quick nutty, savory bowl using pantry staples — swap quinoa for rice if preferred.

Enjoyment note: creamy peanut sauce comes together in the pan; use pre-cooked quinoa to save time.

Ingredients

• 1 cup quick-cook quinoa (or 1 cup cooked quinoa)
• 4 oz soba noodles (or more, to preference)
• 1 tbsp sesame oil or neutral oil
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 cup frozen mixed vegetables or sliced carrots and shredded cabbage
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or lime juice
• 1 tsp maple syrup or sugar (optional)
• 1/2–1 cup hot water (to thin sauce)
• 1 tsp toasted sesame seeds (optional)
• Optional heat: 1/2 tsp chili paste or a few drops sriracha