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Fettucine with Creamy Squash Sauce

Ingredients (use vegan versions):

* 1 medium butternut squash, peeled, diced and steamed (3 cups)
* 2 cups vegan soymilk
* 2 tablespoons arrowroot (or cornstarch)
* 3 tablespoons olive oil
* 1 cup thinly sliced celery, cut on diagonal
* 1/2 peeled and thinly sliced carrots, cut on the diagonal
* 2 cups diced onions
* 2 teaspoons dried rosemary
* 1 tablespoon savory
* 1 tablespoon of minced garlic
* 1-1/2 teaspoons sea salt
* 2 tablespoons chopped bazil (or 2 teaspoons of dried
* 6 cups of cooked pasta (whole wheat pasta fettucine is especially good!)

Directions:

The squash in the sauce adds richness without any fat. It also adds sweetness that can be balanced
with a little salt.

Blend the steamed squash with the soy milk and the arrowroot or cornstarch until smooth.
Set aside.

Heat oil in saucepan. Saute the celery, onions, carrots, and seasonings for about 5 minutes.
Add the squash mixture and continue cooking, stirring constantly until the sauce has thichened.
Spoon the sauce over the cooked pasta.

Variation:

Substitute 1-1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots.
Or you may wish to use these vegetables in addition to the celery and carrots.

Serves: 6

Preparation time: 30 min

Green Spaghetti

Ingredients (use vegan versions):

* 1 10oz. pkg of chopped spinach
* 1/2 cup of dairy free grated parmesan cheese
* 1/2 cup tofu milk
* 1/4 cup of imitation chicken broth
* 2 tablespoon dairy free sour cream (optional)
* 2 tablespoon olive or canola oil
* 1 lb. medium spagetti

Directions:

Heat/cook spinach in microwave or on stove top in broth. Add oil to water and cook
spagetti until tender. Blend (in vitamix or other blender) the spinach with remaining
ingredients. Serve green sauce over spagetti same as you would tomato sauce.

Serves: 4

Preparation time: 20 min

Angel Hair Primavera

Ingredients (use vegan versions):

* angel hair pasta
* green pepperr
* red pepper
* 3 to 4 fresh garlic
* olive oil
* onions
* plum tomatoes
* bazil and pepper to taste

Directions:

Use the amount of olive oil desired, thinly slice cloves of garlic and sautee in olive
oil. Add sliced onion sautee for 5 minutes. Add chopped tomatoes, and peppers along
with basil and pepper. Be sure to cook vegetables for short period of time as you want
them to be crispy. While you are putting this together, water should be boiling. Turn off
pan vegetables are in 5 minutes after you have added peppers and tomatoes. Cook pasta and
strain. Add a touch of olive oil to pasta and put on individual plates. Add sauteed
vegetables. Sprinkle with a strong, dairy free grated cheese. Serve with Itilian vegan bread
and a small salad. Quick and Easy.

Serves: 2 - 4

Preparation time: under 30 min

Balsamic Sun Dried Tomato Bell Pepper Pasta Sauce

Ingredients (use vegan versions):

* 1 red bell pepper and 1 green bell pepper
* 8 sun dried tomatoes in Olive oil (chop these into little tiny tiny pieces)
* 1-2 tablespoon “first cold pressed” premium authentic olive oil
* 1 teaspoon dried or fresh garlic
* 1 teaspoon Balsamic vinegar
* salt and pepper to taste
* 2-4 servings of pasta (preferably penne rigate)
* black olive paste (optional “on the side”)

Directions:

Fill a pot with water and bring to a boil while you cut up
1/2 of each of the peppers into long thin strips. Saut� the
peppers in 1 tbsp of olive oil until they are soft and
starting to carmalize.

Add the pasta to the pot of boiling
water. While your pasta is cooking, turn the heat down to
low under the peppers and the sun dried tomatoes. Continue
to cook the pepper/sun dried tomato mixture on low until
your pasta is done, drain the pasta and set aside.

Turn the
heat off under the peppers and add one clove of garlic and
a teaspoon of balsamic vinigar (the vinigar will evaporate
in a burst of steam… this is normal and necessary).

Adjust the dish to taste with salt and pepper. If you were
able to find some black olive paste, put several
spoon size amounts around the perimiter of the plate, serve
the peppers and sun dried tomatoes over the pasta… and
enjoy!

Serves: 2 - 4

Preparation time: 15 min

Penne with Roasted Red Bell Pepper Sauce

Ingredients (use vegan versions):

* 5 red bell peppers
* 1 cup chopped fresh bazil
* juice of 1 lemon
* olive oil
* 4 cloves garlic, chopped
* 1/2 cup pinenuts
* 1 glass vegan white wine
* dash of cayenne pepper
* freshly ground black pepper
* salt to taste
* 16 oz dry penne

Directions:

1. Quarter the peppers and remove stem, seeds, and ribs. Turn on your
broiler.

2. Put as many of the bell pepper slices on the broiler tray as will
fit skin side up (about eight in my broiler). Leave them there for
about seven minutes, until the skins are very black and bubbling.

3. When the first shift of peppers has blackened, remove them to a
covered glass container or sealed paper bag. Allow them to steam for a
few minutes.

4. Then take the blackened, steamed slices out of the bag one by one
and run them under cold water. The skin should practically come off at
this point, but you may have to do a little peeling. Discard the skin
and set aside the peeled slices on a plate with a drizzle of olive oil
and a splash of lemon juice.

5. Repeat steps 2 - 4 until all peppers are blackened, steamed, and
peeled. Be sure to add a little more lemon and olive oil to the plate
with each batch.

6. Throw your pinenuts in a non-oiled non-stick skillet over medium
heat, toast until just golden. Set aside.

7. When all bell peppers are roasted and peeled and lightly marinated,
toss them into a blender. Add the basil, garlic, half the pinenuts, a
tad more live oil and the remaining lemon juice. Puree until nearly
smooth. If your blender wont fit all the peppers at once, it’s
perfectly okay to puree them in shifts.

8. Pour the pureed vegetables into a skillet or pot. Add salt, pepper,
cayenne and vegan wine. Simmer over medium flame until pasta is ready.

9. Cook pasta the usual way. When al dente, drain and return to
cooking pot. Add pepper sauce and stir until pasta is coated.

10. Serve immediate, top with remaining pinenuts.

Cook pasta the usual way.

Serves: 4 - 6

Preparation time: 45 min (I think).

No Tofu Alfredo

Ingredients (use vegan versions):

* 1/4 stick of margarine
* 1 cloves worth of garlic (or more)
* 1 cup of plain soymilk
* 1 tablespoon of flour
* 1/2 cup of vegan parmesan vegan cheese
* 1/4 cup of finely grated vegan mozzarella cheese. (I used Veganrella)
* salt, pepper, garlic powder

Directions:

1. Melt the margarine in a saucepan.

2. Add the garlic and let it sit for a
couple minutes so the garlic flavor
can infuse into the margarine. Stir it!

3. Add the soymilk and the flour.
Whisk it.

4. Add the seasonings and the vegan cheeses.
Whisk it thoroughly until the vegan cheeses
melt. It will start to really thicken
up once it gets hot.

Serves: 4

Preparation time: 10 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

Faux Bolognese

Ingredients (use vegan versions):

* 1 lb pasta (linguini works well)
* 1 large can tomatoes (you can use whole tomatoes, but crush them)
* 3 cloves garlic
* olive oil
* 2 tablespoons balsamic vinager (or to taste)
* seitan, pepperoni style (amount according to individual taste)
* Fresh bazil (Five or so leaves)

Directions:

1. Mince garlic and basil and slice or chop seitan
according to what you like for texture. Combine and sautee
in several tablespoons oil.

2. Before garlic browns, add crushed tomatoes.

3. Stir, and bring to a simmer. Add some of the vinager.

Note: The vinager acts sort of like vegan red wine in the sauce,
and seems to be a decent substitute for people who don’t
have access to alcohol, like in school.

4. Start boiling pasta.

5. Cook sauce for about 20 minutes, or longer (stirring
once in a while), to get all the flavors mixed. Add rest
of vinager about five or so minutes before the end.

6. Sauce should be rather generously poured over the
pasta, and enjoyed.

Serves: 4

Harvest Pasta

Ingredients (use vegan versions):

* 10 oz. brussel sprouts, cut in two
* 1 small butternut squash, cubed
* 4 cloves minced garlic
* 1 tablespoon fennel seeds
* 1/4 cup green pumpkin seeds
* 1/3 cup peanut oil
* salt and pepper
* 1 teaspoon oregano
* your favourite pasta

Directions:

Preheat oven to 450. Mix together all of the ingredients,
place on a baking sheet and roast for 15-20 min. Add the
pumpkin seeds during the last two minutes. Add everything
to your favourite pasta shape and enjoy!

Serves: 2

Preparation time: 30 min

Pasta Fresca

Ingredients (use vegan versions):

* 1 lb dry penne (or other favorite pasta)
* 4-5 medium tomatoes
* 1 (good size) bunch of fresh basil
* a few tablespoons (or more) of olive oil
* salt and pepper to taste

Directions:

Boil the penne as directed on the
package.

Cut the tomatoes into fourths and
squeeze them with your hands into your
serving bowl to release all the seeds
and juice (the whole mushy tomato AND
the juice and seeds should go into the
bowl). Tear the basil leaves and add
to the tomatoes. Add a good bit of
olive oil (at least a few tablespoons)
and season well with salt and pepper.

Mix your tomato-basil sauce with the
cooked, drained pasta and serve either
warm or chilled.

Serves: 8

Preparation time: 15 min

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