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Garlic and Spinach Pesto

Ingredients (use vegan versions):

* 2 cups chopped spinach, fresh or frozen (If you’re using frozen make sure to defrost it before measuring)
* 1/3 cup olive oil
* 1/4 cup pine nuts
* 2-4 cloves pressed or minced garlic, to taste
* 1 lb. of your favorite pasta (I prefer fettuchini for this recipe)

Directions:

Cook pasta al dente according to package directions.

While the pasta is cooking, put all ingredients
except pasta in a blender or food processor and
process until the mixture is creamy and
well blended. It’s ok if the pine nuts don’t
blend completely, it gives the sauce some texture!

Drain pasta and add the pesto sauce, making sure
to mix in evenly. Serve at room temperature.

Serves: 2 - 4

Preparation time: 10 minutes, including time to cook the pasta

Left Over ‘Creamy’ Pasta

Ingredients (use vegan versions):

* 1 tablespoon olive oil
* about 1 cup mushrooms
* 1/2 onionax
* 2 to 3 cloves garlic
* sea salt
* 2 to 3 tablespoons nutritional yeast
* fresh ground pepper (to taste)
* 1 tablespoon Nayonaise (or other mayo substitute)
* pasta (I used spaghetti)

Directions:

Saute in the oil until tender mushrooms, onion, and garlic. Seasoned with sea salt. Add
Nayonaise and nutritional yeast, and simmer on low.

Cook pasta to your liking. When done, drain but do not
rinse. Add the pasta to the sauce that
is still simmering in the pan. Mix well and serve.

I was starving last night and was
craving pasta, but being the poor
college student I am, I had very
little food in the house. I wanted a
creamy pasta, but I did not have any
soy milk or fake sour cream, so I used
the Nayonaise and yeast (the only
creamy things in the fridge), and I
was pleasantly surprised. I whipped
this up with bits and pieces of left
overs I had in the fridge, so feel
free to put your own veggies in the
sauce, I had mushrooms and onions.

This was enough food for two large
servings, so if you have a hungry
family, you may want to double it.

Serves: 2 - 4

Preparation time: 10 - 15 min

Zucchini and Orzos

Ingredients (use vegan versions):

* 2 small zucchinni
* 1 can of artichoke hearts
* 1 red bell pepper
* 1 medium yellow onion
* 1 box of orzo pasta
* 1 tablespoon of olive oil
* 1/4 bunch of parsley
* 1 clove of garlic

Directions:

Heat oil in a medium size sauce pan. Mince the garlic and add to the
oil along with the parsley. Let simmer for 5 minutes. Dice the
onion, and add that to the oil mixture. Let the onoins cook untill
they are golden brown. After the onion is done browning add the remaing vegetables. Dice the
zucchinni, and pepper so that they are “chunky”. Be sure to drain
the artichoke before adding to pan. Boil a few cups of water in a
small pot. When the water comes to a full boil, add the orzo pasta.
Cook untill tender (about 10-15 min). When the vegetables become
tender the sauce is done! Serve the veggies over the orzo pasta.
This can be served warm or cool.

Serves: 4

Preparation time: 30 min

Pesto Asparagus Pasta

Ingredients (use vegan versions):

* water
* Your favorite pasta, dried or fresh
* Your favorite garlic-
* fresh asparagus

Directions:

Start cooking pasta. Cut asparagus into one inch long
sections. Start warming pesto sauce. Dump asparagus into
the cooking pasta for the last 3 minutes of dried pasta or
just after fresh pasta comes back to a boil. Finish cooking
pasta and drain. Drizzle pesto sauce over pasta, mix well
and serve.

Sliced mushrooms also work well when fresh asparagus is
not available.

Preparation time: 12 min

Vegetarian Lasagna

Ingredients (use vegan versions):

* 1 large tin of crushed tomatoes
* 3 tablespoons of tomato paste
* 2-3 cloves of garlic
* 1 teaspoon oregano
* 1 teaspoon bazil
* 1 teaspoon mixed herbs
* 1 large eggpant
* vegetables of your choice eg: brocolli, zuchini, squash, mushrooms
* lasagne sheets

Directions:

Place tomatoes, tomato paste, garlic and herbs in a saucepan. Simmer for 30-40 minutes.

Slice eggplant into round slices. Place on board and sprinkle with salt. Leave for 20
minutes. Rinse salt off and pat dry. Cook until tender.

Chop veggies, and cook until tender. Add herbs and garlic according to taste.

Set aside a few tablespoons of tomato sauce. Mix tomato sauce and veggies in a bowl.

The lasagne is now ready to be assembled.

Place layers of lasagne sheets and tomato/veggie mixture in an oblong dish.
Begin with mixture, then a layer of pasta sheets. Top with
the slices of eggplant, and the remaining tomato sauce.

Bake about 180 degrees celcius for 30-40mins. Lasagne is cooked when pasta sheets are
aldente.

The dish may need to be covered to prevent drying out.

Pasta Parmesan

Ingredients (use vegan versions):

* 1/2 lb penne, ziti, mostaccioli, rigatoni, or other pasta
* 12 oz soft silken tofu
* 2 cup spaghetti sauce
* basil, oregano, garlic powder, salt, pepper, chili flakes, nutmeg

Directions:

Preheat oven to 350 (F). Boil water for pasta. Crumble the
tofu with a fork or hand mixer until it’s the consistency of
cottage or ricotta cheese. Add spices to taste.
Refrigerate until the pasta is done.

Once the water is boiling, add the pasta and cook until just
done. Drain the pasta and mix with the sauce and tofu. Put
the whole mixture into a casserole and bake, covered, for
about 30-45 minutes or until it’s hot.

This is a great alternative to classic baked ziti. Lots
less fat, and just as satisfying! Serve with a big salad
and crusty vegan bread.

Serves: 4

Preparation time: 1.5 hour

Ants Crawling Up Trees

Ingredients (use vegan versions):

* 2/3 cup textured soy protein 1/2 cup hot water
* 2 tb soy sauce
* 1 to 2 tablespoon hot bean paste
* 1/2 ts salt (optional)
* 3 1/2 oz bean thread noodles
* 2 cup veggie broth or water

Directions:

Pour the boiling water over the textured soy protein and let it sit for 10
minutes. Saute the ginger root in a very small anount of oil
or other liquid. Add the soy sauce, bean paste, salt and
textured soy protein. Cook very very gently and stir frequently as it burns
easily. Cook about 5 minutes and set aside.

Cook the bean threads in the broth until the broth has been
absorbed by the noodles. Add the noodles to the textured soy protein mixture
and stir until blended evenly…ie. all the “ants” are
distributed throughout.

Balsamic Bells with Pasta

Ingredients (use vegan versions):

* 1 Red Bell Pepper, sliced
* 1 Green Bell Pepper, sliced
* 1 Yellow Bell Pepper, sliced
* 3-4 cloves of garlic (depends on your taste), minced
* 1 tablespoon Capers
* 1/2-3/4 cup balsamic vinegar
* 1/2 cup Cider vinegar
* 1 pkg. rotini (whatever it’s called–the twisty stuff) pasta

Directions:

Cook the pasta and drain it.

Meanwhile, throw the vinegars in a skillet. Heat it up and saute the garlic
in it for about a minute.

Put the pepper slices in, stir them, bring to a boil.

Reduce heat. Throw in the capers and stir to mix.

Let the whole thing simmer for about 15-20 minutes.

Toss with pasta. It’s really tangy and good!

Orrechiette with Broccoli Rabe, White Beans, and Mushrooms

Ingredients (use vegan versions):

* 2-3 Portobello mushrooms or 7-8 Crimini mushrooms
* garlic
* broccoli rabe
* Veggie broth
* cannelini (white) beans
* orrechiette pasta (or any other is fine)
* vegan red wine
* red pepper

Directions:

Ingredient amounts may vary; use whatever amount you desire. Saute cut
mushrooms in veggie broth and vegan wine - approx 10 min. Add fresh garlic
(to taste, I used 2 cloves). When mushrooms are cooked add more broth
and broccoli rabe - cover and steam till wilted. Add white beans and
red pepper to taste.

Add pasta and serve!

Broccoli and Pasta

Ingredients (use vegan versions):

* organic broccoli
* garden rotini (the screw shaped pasta, that includes spinach, carrot, beet, and plain)
* a shot or two of Pace mild salsa
* 1 small bunch of fresh cilantro, chopped
* 2 slices of red onion, chopped fine

Directions:

Pan broil the broccoli (chopped in florettes and peel the stem and chop)
so that it turns a dark green and stays crisp. Cook the rotini until
it is al dente. Mix in the broccoli, the salsa, chopped cilantro
and the chopped red onion. The idea is to enhance the flavors in
the commercial salsa by adding more of them from fresher sources.

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