Join us for LunchBreakLIVE with the amazing Kenwa Li Newell, Director, Dancer, Writer, Actor, Singer and Activist making an authentic Italian dish, vegan-style, while sharing her sustainability solutions! Red Lentil Pasta Pesto is the delicious, plant-based meal of the day! Kim Delgado of NARD also joins us in the kitchen, and helps us keep the momentum going!

This dish is packed with nutrients thanks to all of these veggies. Daiya gives it a cheesy pop!

Kenwa is an incredibly versatile talent. She acts and directs Shakespearean theater. She also teaches stage combat choreography! She is an all-around badass performer! Kenwa explains how the ancient gladiators ate plant-based diets because eating plants gave them energy and strength! Kenwa has been vegetarian since she was 6 years old when she realized she had to eat “her friends” if she ate meat. Now, she has been a vegan for 20 years! Kenwa is bursting with energy as you can see, and she even runs several miles a week! She also advocates for her animal friends whenever and wherever she can including on this show! 

Never let them say vegan meals aren’t packed with protein again with this dish!

This isn’t just any pasta! It’s red lentil rotini pasta from Tolerant Organic! Unlike traditional pasta, this pasta has got all sorts of beneficial nutrients you need in your diet! It is also gluten-free and packed with 25 grams of protein because it’s made from legumes! This pasta is a great option for those who have trouble eating their “beans with every meal.” Kenwa also adds purple carrots which are great for you and have easily digestible plant-based iron. Jane explains you should get your iron from plants if you can versus supplements. Kenwa shares an innovative tip to add the salt to your pasta after your boil it versus beforehand so it doesn’t make your pasta tough. She uses blanched or steamed cauliflower and broccoli also known as your cruciferous vegetables to add even more nutrients to the dish! Kenwa slices the garlic super thin and sautés it in olive oil with pine nuts. While Kim helps sauté, Kenwa throws in a few pinches of Daiya cheese to add a burst of cheesy flavor to the dish without using any other animals’ breastmilk. Jane says this dish is absolutely delicious and how we should be eating to avoid illnesses! Try making it at home with Kenwa’s recipe below!

Some people are either
“on or off.” Kenwa is definitely on!

 

Photos courtesy of Jane Velez-Mitchell.

 

Kenwa’s Red Lentil Pasta Dish

Box of red lentil pasta
2 cloves garlic
1 lemon
1/2 bunch broccoli
/4 bunch cauliflower
1/4bunch carrots
1/4 bunch asparagus
Olive oil
1 cup pine nuts
1 tspn salt
Vegan cheese shreds of your choiceTake Box of red lentil pasta ( or any pasta of your choice.
Place pasta into pot of boiling water.
Lower heat and allow to simmer for 10 mins ( or until pasta is cooked).
Stir frequently.

While pasta is cooking-
Chop into bite sized pieces:
Broccoli
Califlower
Carrots
Asparagus
Place in a colander over a pot of boiling water and steam.
If no colander available, then blanch in a pot with 1 inch water until the vegetables turn bright colors.
Remove from water and heat.

Also mince 1- 2 cloves fresh garlic

Slice 1 lemon into squeezable sized wedges.

Once pasta is tender, remove from heat. Drain the water and rinse the pasta in cold water.

In same pot:
Cover the base of the pot with olive oil.
Heat the pot .
Add chopped garlic, sea salt ( or Himalayan salt)
And pine nuts.
Put lid on pot ( to prevent oil from splattering) and bring heat to low.
Then remove lid and stir. Add pasta and blanched ( or steamed vegetables).
Add vegan cheese.
Stir together.
Remove from heat and add lemon juice
Voila- pasta!!