By: Dr.Sirisha Potluri
Pumpkin whole wheat orzo with kale ( vegan oil free)
Ingredients
* 5-6 cloves garlic , minced
* 1 lb whole wheat Orzo pasta
* Dry Italian herb seasoning and pinch of turmeric.
* 2 tsp red pepper flakes
* 1 cup plain unsweetened soy milk
* 2 cups oil free vegetable broth (low sodium/ no salt added preferable)
* 1 can organic pumpkin puree
* 1 5 oz box of mixed kale greens
* 1 cup nutritional yeast
* 2 -3 cups of water
* salt (to taste)
Instructions
* Heat a large pot over medium heat. Add 2-3 tablespoons of soy milk and add crushed garlic pieces and cook for few minutes.
* Next, stir in whole wheat Orzo pasta and toss to coat in garlic and soy milk for 1 minute.
* Add spices and mix well and add water and bring it to boil for few minutes and cook on low to medium heat.
* Add vegetable broth 1 cup at a time and let it cook and pasta absorb it all.
* Now add rest of the soy milk and pumpkin purée and mix well
* Add nutritional yeast, mix well and off the stove.
* Add roughly chopped greens and mix well. Serve nice and hot.
* Pumpkin adds nice color and delicious flavor!
We can add mushrooms, green peas, mixed bell peppers and more greens too in this.
We can refrigerate leftovers and reheat by adding little liquid ( soy milk or water)