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Potato Spinach Lasagna

Ingredients (use vegan versions):

* 3 layers of spinach lasagna sheets
* 2 potatoes- boiled and mashed
* 1/4 cup refried beans
* 2-3 mushrooms, chopped
* 1/4 cup spring onions, chopped
* 1 fresh tomato, chopped
* 2 teaspoon olive oil
* approx. 50ml- 150ml vegan soymilk
* chopped fresh garlic to taste (i like 2 cloves ish)
* some bazil, oregano,
* 2 teaspoon tomato paste

Directions:

1. Lightly oil a 23 cm *12cm baking dish.

2. Saute mushrooms in oil and garlic for 2-3 mins, then add
spring onions and fresh tomato and continue cooking for 2-3
mins (at med-high temp). Sprinkle with herbs/spices and
remove from heat.

2. Mix tomato paste through refried beans to form evenly
mixed paste.

3.Layer mush/onion/tomato and then mashed potato layer. Then
spinach lasagna sheet. Then spread refried bean mix on top
of lasagna sheet and continue with mushroom layer and then
mashed potato layer two more times ending with mash potato
layer. Dot vegan marg on top and then pour over enough soy
milk to cover.

4. Bake in 350deg oven for about 20-30mins.

The potato and bean combination makes this a very filling
lasagna.

Serves: 2

Preparation time: 20 - 30 min

Pasta Skillet

Ingredients (use vegan versions):

* 1 pkg fusilli pasta
* 1/2 bag Italian mixed frozen vegetables
* 1/2 can chickpeas
* 2 tablespoon olive oil
* 3 garlic cloves, crushed
* 1 tablespoon Italian seasoning
* 1 teaspoon bazil
* 1 dash chili flakes
* 1 big can diced tomatoes
* 1/8 cup ketchup
* Salt to taste

Directions:

1. Cook pasta according to direction. Add frozen vegetables
in the last 4 minutes of cooking the pasta. Drain pasta and
veggies.

2. In a big wok, heat oil, garlic, and herbs. Add the pasta
and vegetables. Mix to cover with the oil. Add chickpeas and
mix.

3. Add tomatoes, ketchup and salt and stir until heated
thoroughly.

Serves: 6

Preparation time: 30 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

Lucious Pasta

Ingredients (use vegan versions):

* rotini noodles
* 3 garlic bulbs
* cooking oil
* apple cider vinegar
* Good Seasons oriental
* salad package
* bazil
* salt and pepper

Directions:

Boil pan of water, add noodles till tender, strain and rinse
under cold water, pour salad dressing on the noodles. Mince
the garlic then stir it in. Sprinkle the basil on the top
then mix. Add your salt and pepper. Serve cold.

Serves: 3

Preparation time: 20 min

Angel Hair Pasta with Onion Sauce

Ingredients (use vegan versions):

* 1/2 cup water per person
* 1 vegetable bouillion cube per person
* 1 onion per person, chopped
* 1 clove garlic per person, minced
* 1 carrot, sliced
* Fresh bazil, Oregano, and thyme to taste (or dried)
* About 8 mushrooms (app. 1/2 of a package?), quartered
* Enough Angel Hair Pasta to Satisfy (I usually assume that one 16 oz. package will feed 3 hungry people)

Directions:

I had to share this particular recipe that my daughter dreamed up.
Since so many of our family come and go at dinner time, this recipe
makes it easier to cook just the right amount.

In a saucepan, put the water, herbs, and the bouillon cube over a medium
heat. When the mixture is bubbling, dump the veggies in. I let the whole
concoction cook for about 15-20 minutes, adding water when the pan begins to
dry up. The longer the onion cooks, the less pungent the taste is. I’ve
done this recipe with all kinds of veggies in place of the the mushrooms and
carrots, so adapt it to your taste.

I suppose, looking at it again, that this recipe would be a bit like the
four-onion sauces that you can find in some Italian restaurants, but without
all of the butter.

Hot and Spicy Noodles with Vegetables

Ingredients (use vegan versions):

* 1/4 cup vegan rice wine
* 2 tb ginger root, grated fresh
* 2 Garlic cloves, minced
* 1 cup Carrots, thinly sliced
* 1 cup Broccoli stems, sliced thin
* 1 cup Cabbage, sliced thin
* 2 Green onions
* 1/4 cup Water
* 1/2 ts Sesame oil, dark
* 1/2 ts Cayenne pepper
* 1 ts Hoisin sauce (optional)
* 4 cup Rice noodles, cooked
* Soy sauce to taste

Directions:

In a wok over medium-high heat, heat vegan rice wine or
mirin until bubbling. Add ginger, garlic, carrots and
broccoli. Stir-fry until carrots soften slightly,
about five minutes. Add cabbage and green onions;
cover and cook three minutes. With a slotted spoon,
remove vegetables to a platter and set aside.

Add water, sesame oil, up to 1 tsp. cayenne and
hoisin sauce, if desired, to wok and heat until
bubbling. Add noodles and stir-fry until heated
through. Add vegetables and heat through. Add soy
sauce to taste.

Note: The sesame oil gives this dish a great flavor,
but leave it out if you can’t afford the few grams of
fat it contributes.

Pasta with Green Beans and Mushrooms

Ingredients (use vegan versions):

* about 1 1/2 pounds fresh green beans, cleaned, 1 1/2 inch pieces
* about 1/2 pound mushrooms, cleaned and sliced
* 1 onion, sliced
* 5 or 10 cloves garlic, minced or smashed
* 2 teaspoons dried bazil
* 1 teaspoon dried marjoram
* generous amount freshly ground black pepper
* 1/2 cup vegan red wine
* 1 32 ounce can crushed tomatoes
* 1 pound mostaciolli or ?? pasta

Directions:

Put vegan red wine in large skillet or dutch oven. Add vegetables and
herbs, simmer for 10 to 15 minutes. Add canned tomatoes, (or fresh
sauce if you have). Let it simmer away for 30 minutes or until you
are ready for it.

Cook pasta in unsalted, unoiled water. Combine the two.

Baked Eggplant Pasta

Ingredients (use vegan versions):

* 1 large eggplant (Black Beauty)
* 8 oz mushrooms (1 pkg), cut into quarters
* 3-4 medium tomatoes, diced
* 1 large onion, chopped
* 6 cloves garlic (I usually use one full head), sliced
* 1 lb chunky pasta (rigatoni, shells, ziti, gemelli)
* salt/pepper
* 1/2 teaspoon fennel seeds
* fistfull of chopped fresh bazil
* 1/2 teaspoon thyme

Directions:

Slice the eggplant into thick rounds (1.5 in) and place on a
slightly oiled baking sheet. Salt and pepper each round.
Place into a 350 degree oven for about 30 minutes, turning
over once at the halfway point. While eggplant is baking,
saute the onions in some oil until translucent (~5 min.)
Add the garlic and mushrooms and plenty of salt (you want to
sweat them). Cover and cook for 10 minutes. Add the fennel
and thyme and the tomatoes. Cook until the tomatoes begin
to give up there liquid (~5 minutes). Slice the baked
eggplant into big pieces and add with the basil. Cook 5
more minutes. Reseason with salt and pepper and toss with
the pasta.

Serves: 4

Preparation time: 1 hour

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!

Perfect Lasagna

Ingredients (use vegan versions):

* 1 package lasagna noodles
* 1 tablespoon olive oil
* 1 jar veggie pasta sauce
* 1 jar soy alfredo
* 1 large zucchini
* 1 cup sliced mushroooms
* 1 bunch fresh spinach
* 2 cups shredded soy cheese
* 1 package frozen tofu, thawed
* 2 tablespoon fresh chopped garlic
* 1 teaspoon fresh oregano
* 1 teaspoon fresh bazil

Directions:

Boil noodles according to package. Mean while in large
deep skillet fry crumbled tofu with garlic,oregano,and
basil, add the jar of pasta sause. Steam cook the
zucchini,mushrooms, and spinich.

In a large baking dish layer first noodles,then 1/2 tofu
pasta sauce mixture, then 1/2 the soy alfredo,then 1/2 the
veggies, then 1 cup soy cheese. Repeat layers, using
remaining ingredients.

Serves: 5

Preparation time: 1 hour

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