Quick Vegan Penne & Beans

8 ounces penne pasta, cooked al dente, I like whole wheat 1 tablespoon olive oil or ¼ cup vegetable broth ½ cup onion, finely diced 1-2 cloves garlic, minced 1 can diced fire-roasted or regular tomatoes (15 oz) 1 can Navy or Great Northern beans (15 oz),drained 1 tablespoon fresh basil, chopped or ½-1 teaspoon […]

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.