Jason Food Bank

Cheese tortellini makes the best easy dinner idea! Serve it up in a creamy marinara sauce flavored ...
Ingredients
12 to 16 ounces frozen or refrigerated cheese tortellini
28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons garlic powder

Calling all vegetarians! You're going to LOVE this delicious lasagne
Ingredients
500g packet diced butternut pumpkin (See Tip)
400g can brown lentils, rinsed, drained
310g jar roasted pepper strips, drained
150g tub fresh basil pesto dip
500g tub creamed cottage cheese

This incredible and substantial side dish has that traditional buffalo-wing flavor, but without any ...
Ingredients
7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 medium head cauliflower, cut into florets (about 4 cups)
1 pound elbow macaroni
2 stalks celery, finely chopped

Ingredients
1 tbsp extra virgin olive oil
1 brown onion, chopped
2 celery stalks, trimmed, thickly sliced
1 carrot, chopped
2 zucchini, chopped

Ingredients
Canola oil
1 pound hard paneer, cut into ¾-inch cubes
3 tablespoons unsalted butter
1 large yellow onion, finely chopped
1¾-inch piece of ginger, peeled and grated

Ingredients
2 small onions
4 large raw shell-on prawns , from sustainable sources
olive oil
1 cinnamon stick
2 anchovy fillets in oil , from sustainable sources
1 good pinch of saffron
4 tablespoons white wine vinegar
50 g shelled unsalted pistachios
pecorino or Parmesan cheese rind
150 g dried linguine
200 g yellowfin tuna , from sustainable sources
½ a bunch of fresh flat-leaf parsley , (15g)

Method
Peel and finely slice the onions, and place them in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on a medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed. Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein. Steep the saffron in a splash of boiling water and the vinegar. Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.

Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, chop the tuna into erratic 1cm chunks, and finely chop the top leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed. Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.

Ingredients
Ingredient Checklist
1 (8-oz.) package egg noodles
1 tablespoon olive oil
2 tablespoons butter, divided
2 (8-oz.) packages sliced cremini mushrooms
2 garlic cloves, minced
2 fresh thyme sprigs
1 ½ teaspoons smoked paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup sour cream
1 tablespoon chopped fresh flat-leaf parsley

DirectionsInstructions Checklist
Step 1
Cook egg noodles according to package directions. Remove from heat, and cover to keep warm.

Step 2
Heat olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms, and cook 5 minutes. Stir in garlic and next 4 ingredients, and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned.

Step 3
Add flour and remaining butter, and cook, stirring constantly, 2 minutes. Whisk in broth, and bring to boil, whisking constantly; boil, whisking constantly, 5 minutes. Remove from heat. Stir in sour cream and parsley, and serve over noodle

Ingredients
680g (24oz) of cremini mushrooms (baby portobello) or chestnut mushrooms, quartered
1 onion, quartered and thinly sliced
2 cloves of garlic minced
1 tsp of paprika (not smoked)
½ tsp of garlic powder
½ tsp of onion granules
¼ tsp of dried thyme
1 tbs of balsamic vinegar
1 tsp of Worcestershire Sauce *see notes
1 cup (240ml) of vegetable stock
5 tbs of low-fat cream cheese
Salt and black pepper
Cooking oil spray (I use avocado)
Freshly chopped parsley

Instructions
Spray a large deep frying pan over a medium-high heat with some cooking oil spray.
Add the onion and fry for a couple of minutes until translucent and softened.
Spray into the pan with a little more cooking oil spray.
Add in the mushrooms and garlic, spread out in the pan with a wooden spoon into an even layer.
Let lightly brown underneath and then rotate in the pan to brown again. This will take a couple of minutes.
Add in the paprika, balsamic vinegar, thyme, Worcestershire sauce, onion granules and garlic powder.
Stir to evenly coat.
Add in the stock and bring to a boil, reduce heat to medium (the stock should still bubble slightly), let the stock bubble and reduce down so it just coats the mushrooms. (this step is important as if you don't reduce it down your sauce will be watery).
Stir in the cream cheese until melted and sauce is creamy and silky.
Taste and season with salt and black pepper.
Sprinkle with chopped fresh parsley.
Serve and enjoy!!

INGREDIENTS
mushrooms – I used Chanterelles, but any mushrooms (like portobello or button) will work for this vegan stroganoff recipe
onion
garlic
vegan butter or olive oil
arrowroot or cornstarch – or, if you’re not on a gluten free diet, you can use 1 tablespoon of all-purpose flour
vegetable broth
Dijon mustard - you can substitute with yellow mustard
smoked paprika - one of my favorite spices for adding a hint of smoky flavor to the dish
full fat coconut milk – can be substituted with oat milk or even vegan sour cream
salt
pepper
parsley
Chopped chanterelle mushrooms on a cutting board
🔪 INSTRUCTIONS
1. Cook the vegetables

Melt the vegan butter or oil in a medium skillet over medium heat. Add the onion and cook until onion is translucent, about 5-7 minutes.

Add the mushrooms and cook until all the water evaporates and the mushrooms are slightly browned. Stir in the garlic and cook for 30 more seconds

Ingredients · 1 tablespoon butter · 1/2 cup chopped onion · 2 tbsp unbleached all-​purpose flour · 2 cups fat-free, less-sodium vegetable broth
DirectionsInstructions Checklist
Step 1
Cook egg noodles according to package directions. Remove from heat, and cover to keep warm.
Step 2
Heat olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms, and cook 5 minutes. Stir in garlic and next 4 ingredients, and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned.
Step 3
Add flour and remaining butter, and cook, stirring constantly, 2 minutes. Whisk in broth, and bring to boil, whisking constantly; boil, whisking constantly, 5 minutes. Remove from heat. Stir in sour cream and parsley, and serve over noodle