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Pasta and Vegetables with Garlic and Olive Oil

Ingredients (use vegan versions):

* 1/2 package/box of tomato-bazil spaghetti
* 2 tablespoons extra virgin olive oil
* 2 or 3 large cloves of fresh garlic (minced/chopped well)
* 1/2 cup thinly sliced or grated carrots
* 2 cups fresh baby spinach
* 1/2 small zucchini grated
* salt and lots of black pepper (to taste)
* seasoned croutons as a garnish

Directions:

While waiting for the water to boil, I chop and grate
and prepare.

I put the chopped garlic in a small dish with the olive oil
and let it soak.

When the spaghetti is almost done, I steam the baby spinach
until wilted.

Drain the pasta, and toss with the wilted spinach, carrots,
zucchini, and olive oil/garlic mixture. Toss and coat well
with the oil.

Add salt and black pepper to taste, and toss in some
seasoned croutons, serve immediately.

Serves: 2

Mushroom Stroganoff

Ingredients (use vegan versions):

* 8 oz of noodles (if an eggless egg noodle is available it is ideal)
* 8 oz mushrooms
* 1 onion
* 1 or 2 cloves garlic
* 1 to 2 tablespoon vegetable bullion (preferably onion flavor)
* 2 to 3 tablespoon flour (unbleached white flour is ideal)
* 1 teaspoon Kitchen Bouqet (this is sold at most grocery stores)
* 2 tablespoon tamari or soy sauce
* 1 teaspoon vegan Worcestershire sauce (warning this must be bought at a health food store because it is regularly made with anchovy paste)
* 1/4 cup of blended tofu to yogurt consistency (optional)

Directions:

Cook noodles according to package directions. In a medium saucepan saute onion with a
little oil until almost transparent add sliced mushrooms and cook until soft add garlic
for 20 seconds add 2 cups of water to pot. Add bullion to mixture and bring to a boil
over medium heat. While mixture is heating up, place flour in a measuring cup or bowl
with 1/4 cup of water and whisk to dissolve flour.
Stir flour into gravy and whisk to prevent lumps. Add tamari , Worcestershire, and
kitchen bouqet. If using, stir in tofu. Pour over noodles.

Serves: 4

Preparation time: 30 min

Low Fat Pasta Primavera

Ingredients (use vegan versions):

* 1 pound pasta of your choice (I like penne)
* 2 cloves garlic, crushed
* 1/2 cup chopped onion (I like green)
* 2 teaspoon Italian seasoning
* 1 cup brocolli florets cut small
* 1 cup mushrooms, sliced
* 1/2 cup carrots sliced thin
* 3 fresh, good tomatoes sliced
* 1 cup zuchinni sliced thicker than the carrots
* 1/4 cup sliced olives
* 1/2 teaspoon crushed red pepper or thinly sliced anaheim pepper
* 1/4 cup non-hydrogenated vegan margarine
* 1 cup vegetable broth or boullion cube with 1 cup water

Directions:

You can also add other veggies as you would like.

Start water to boil. Put carrots and brocolli in steamer (I
like the microwave). Steam until bright green (3-5
minutes). Add zuchinni and mushroom and steam 2-3 more
minutes. Take off heat let cool a tad, then add tomatoes.
You’re not cooking them, just heating them to bring out the
flavor. They should retain their shape and sweetness.

At the same time boil the pasta, drain. While the pasta is
draining and tomatoes are warming, use the pasta pot to
melt the margarine. Saute the garlic and onions and pepper
in the margarine. Add spices. Add the vegetable broth and
reduce to concentrate flavors. This isn’t going to make
a “saucy” sauce, it’s going to enhance the flavor of the
vegetables. When reduced down to about half, pop the pasta,
olives, and other veggies into the pot and toss in the
sauce. Enhance with a little veggie parmesan (Soymage is
good). Serve with a crusty vegan bread or salad.

Serves: 6

Preparation time: 20 min

Baked Ziti

Ingredients (use vegan versions):

* 8 oz. seitan
* 2-3 cups of mushrooms sliced
* 25 oz. jar of tomato sauce
* 1 box extra firm silken tofu
* 1/3 cup fresh basil roughly chopped
* 2-3 Tbls. fresh lemon juice
* 2 teaspoon olive oil
* salt and pepper to taste
* 1 box ziti (16 oz.)

Directions:

Preheat oven to 400 degrees F.

Cook Ziti according to package directions and drain when
finished.

Mince the seitan and mushrooms in a food processor until
course and crumbly. Pour mushroom and seitan mixture into
a large saucepan and stir in tomato sauce. Bring to a
simmer over medium heat and cook for about 10 minutes.

In a food processor, puree the tofu, basil, lemon, olive
oil, and salt and pepper until consistancy is similar to
ricotta cheese.

Spread some of the tomato-seitan mixture into the bottom
of a 13 x 9 inch baking pan so that it coats the bottom.

Combine the drained Ziti, tofu mixture, and remaining
tomato-seitan mixture in a large bowl and mix gently to
combine all ingredients. Spread evenly into the 13 x 9
inch baking pan and bake for 15 minutes.

Serves: 4 - 5

Preparation time: 25 min

Greek Pasta Salad

Ingredients (use vegan versions):

* one box rotini/rotelle
* one can small or medium black olives, thinly sliced
* one green bell pepper and one red bell pepper
* 1 cup oil of your choice
* 1 cup vinegar (cider is my favorite)
* 1-2 cloves garlic, chopped
* celery salt/seed, thyme

Directions:

Set pasta to boil (about 10 mins.). During this time, blend the oil,
vinegar, garlic, and spices to make a dressing (don’t use my exact
measurements–use amounts that you like). Drain pasta. Pour the
dressing over the pasta while still hot (this helps the flavors set).
Cover and place in fridge to cool. Slice olives and peppers. When pasta mixture is cool, add
these last ingredients and stir. Makes a very tasty and pretty salad.

Preparation time: 20 min

Pasta Primavera

Ingredients (use vegan versions):

* 1/3 cup broccoli florets
* non-stick cooking spray
* 1/4 cup onions
* 1 zucchini
* 1/4 cup green beans
* 1/3 cup chopped red peppers
* 1/3 cup corn (off the cob)
* 1/4 cup fresh bazil
* 1 teaspoon black pepper
* red pepper (optional)
* salt to taste
* cooked angel hair pasta (other kinds work as well)

Directions:

Boil water.
Add broccoli florets to the water for about 45 sec to one min (do not let them get soft!!).
Drain the broccoli.
Spray a skillet with non-stick spray.
Mince the onion and add to the skillet over medium-high heat stir often.
Chop the zucchini into 1 cm wide circles and add to the skillet.
Chop the green beans into 1/2 inch long sections and add to the skillet.
Add the red peppers.
Add the broccoli to the skillet.
Add the corn stir all of this constantly until all the vegi’s are
firm but cooked.
Mince the basil and add it to the skillet.
Add the pepper and salt to taste.
Turn off the heat.
Serve over cooked pasta.

I suggest adding favorite vegi’s as well to the recipe. (Mushrooms taste good, tomatoes are good too.)
The key is to keep the vegi’s from getting too soft, then the whole sauce is just mushy.

Serves: 4

Preparation time: 25 min

Macaroni and ‘Cheese’ (A Genuine Imitation)

Ingredients (use vegan versions):

* 2 cup macaroni
* 1 tablespoon soy non-hydrogenated vegan margarine
* 1 tablespoon flour
* 3 cup vegan soymilk
* 4 oz. Soymage cheddar cheese substitute (Important! Must use Soymage!)
* 1 small clove garlic, minced
* 1 medium onion, chopped
* 1 tablespoon minced parsley
* 1 teaspoon salt
* 1 teaspoon white pepper
* paprika

Directions:

Cook pasta until barely tender; drain and set aside.

Melt margarine in a saucepan and add flour. Slowly add the
soy milk, constantly whisking the mixture. If the
consistency is not thick enough, slowly sprinkle in some
flour, starting with 1/2 T and adding more if necessary.
Meanwhile, continue whisking. Add cheese, garlic, onion,
parsley, salt, and pepper. Whisk until sauce is thick and
smooth.

Combine sauce and pasta, and sprinkle with paprika. Bake at
375 degrees in a greased casserole dish for at least 30
minutes. I like a nicely golden crust, so I bake it for a
bit longer.

Note: I never use a recipe for this dish, so the ingredient
amounts might be a little off. Adjust as necessary. I’ve
tried endlessly to find a good vegan cheese substitute for
macaroni and cheese, and Soymage is the best. This dish is
much better than those recipes with nutritional yeast, and
any ex-mac & cheese afficionado vegan will definitely be
satisfied!

Serves: 2 - 4

Preparation time: 1/2 an hour + baking time

Dill Mustard California Pasta

Ingredients (use vegan versions):

* 1 bag pasta
* 2-3 green onions
* 1/2 jar black olives
* 1 jar pimentos
* 1/4 large green pepper
* 2 crushed garlic cloves
* small amount of white vinegar
* 1/4 cup or so of olive oil
* good size amount of dijon mustard
* garlic salt to taste
* dash black pepper
* lots of dry dill weed
* about 2 teaspoons of vegan brown sugar
* dash of tobasco sauce

Directions:

Cook pasta.

Fry green onions, olives, pimentos,
green pepper, and crushed garlic in a
little oil of your choice until pepper
is slightly cooked but still crunchy.

Whisk all other ingredients to make
sauce. This is really a to taste sauce
mix, so experiment. The dashes and lots,
should give you a sense of
portions. Find what works for you.

Mix everything together. Serve hot, and
eat cold leftovers the next day.

Serves: 6

Preparation time: 15 min

Garden Pasta

Ingredients (use vegan versions):

* 1 small eggplant
* 1 small zucchini
* 1 small onion
* 4 cloves garlic
* 2 tomatoes
* handful of broccoli flowerettes
* marsala vegan wine
* vegan red wine
* balsamic vinegar
* herbs (I used marjoram, sage, chives,
* 1 pound linguine

Directions:

Boil water for linguine.
Dice onion and sautee’ in vegan wines and vinegar. Chop garlic and add after
3 minutes. Throw in all herbs veges except the tomatoes, and cook down,
adding water if necessary (cook pasta in the meantime). When cooked to
taste, add tomatoes.

Serve over pasta.

Cooking the eggplant in the vegan wine and vinegar gives it a subtle sweetness,
and a consistancy a bit like mushrooms.

Mushroom Fettuccine

Ingredients (use vegan versions):

* 1 tablespoon Olive Oil
* 1 teaspoon flour
* 1 small red pepper, chopped
* 5 large fresh mushrooms
* 1/2 med. red onion or more, I like lots
* 1 cup vegan soy milk
* 1/2 teaspoon Lemon Pepper seasoning or your choice, I vary this.
* Cooked Fettuccine for one

Directions:

Brown onion & peppers in Olive oil, but leave crisp. add
mushrooms amd cook till as done as you like. Add flour and
brown slightly. Add milk, more if needed to reach desired
consistancy. Add seasonings and serve over cooked
Fettuccine. Delicious, and this is my lunch many days.

Preparation time: 10 min

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