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Fideo (Mexican Pasta)

Ingredients (use vegan versions):

* 6 nests fideo (angel hair pasta)
* 12 oz jar picante sauce (mild or medium)
* 1 cup julienned nopalitos (cactus) OR
* 12 oz jar pickled cactus drained and rinsed OR
* (in a pinch) 2 julienned and blanched bell peppers
* 1 can pinto, poquito, anasazi, pink or other beans of your choice
* 1 small can (4 oz) diced green chiles

Directions:

Cook the pasta according to package directions. Blanch cactus, if
using fresh. drain beans and green chiles. toss all ingredients
together.

This dish is best at room temperature, although it is good hot or
cold also. I have given just the basic recipe; you can add all
kinds of things, like corn, fresh tomatoes, cilantro, scallions,
blanched chayote squash, etc.

Fettucine Florentine

Ingredients (use vegan versions):

* 1 lb fettucine
* 1 lb fresh spinich, washed and stemmed
* 3 roma(plum) tomatoes, chopped
* 6 cloves garlic, sliced thin
* salt and pepper
* olive oil (2 tablespoon is good, more is better)

Directions:

Cook the fettucine. About 2 minutes before the pasta
is done, heat the olive oil in a large skillet. Add the
sliced garlic, saute for about 20 seconds, just until
the garlic starts to become golden. Add the spinich and
cook for about 2 minutes, just until the spinich becomes
limp, but still bright green. Add the tomatoes, salt
pepper, and the fettucine. Toss to incorporate everything
and serve immediately. Drizzling a little olive oil
on top is nice.

Serves: 3

Preparation time: 20 min

Orzo Mushroom Pasta or Rice

Ingredients (use vegan versions):

* 1 cup orzo pasta (or rice)
* 1/2 cup vegetable stock
* 8 ounces of assorted mushrooms
* 1/3 cup chopped green onions
* 2-3 cloves of garlic (minced)
* 1/8 teaspoon marjoram
* 1 tablespoon olive oil
* salt and pepper to taste

Directions:

Cook pasta according to package
directions. In a separate skillet heat
oil on med high. Add mushrooms onions
garlic salt and pepper. Heat about 5
minutes then add marjoram and vegetable
stock. Cook it down until only a bit
of liquid remains. Mix with pasta and
serve. Vegan “chiken” or tofu may be
added to make a meal. Or pasta can be
replaced with brown rice. Get creative
with this dish!

Serves: 4 - 6

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

Fettucini with Mushrooms and Artichoke Hearts

Ingredients (use vegan versions):

* 2 tablespoon olive oil
* 1/2 small bell pepper finely chopped
* 1/4 soymilk
* 1/2 jar artichoke hearts drained (approximately 3 oz)
* 8 oz. sliced mushrooms (canned or fresh)
* 1/4 cup vegan grated parmesan cheese or substitute
* 1/2 teaspoon salt
* 6 oz. fettucini pasta

Directions:

Cook pasta
until al dente, drain.

While pasta is cooking, place canned mushrooms (see *note below) and olive
oil in sauce pan. Heat on medium heat
for approximately 3 minutes.

Add peppers and cook
for 2 more minutes.

Add artichokes,
soy milk and vegan cheese or substitute.
Simmer together 3 minutes or until hot.

Add salt and pepper to taste.

Toss pasta with
sauce. Serve with additional “vegan cheese” if
desired.

* Note: if you use fresh mushrooms you
will need to saute them in olive oil
until tender first.

Serves: 2 - 4

Preparation time: 17 min

Punk Rock Lasagna

Ingredients (use vegan versions):

* 12 oz. uncooked whole wheat lasagna noodles
* 24 oz. tofu
* 2 jars of organic spaghetti sauce
* 1 large diced yellow onion
* 12 oz. diced mushrooms
* 1 large diced red pepper
* 1 eggplant very thinkly sliced
* 1 small shredded zucchini
* 1 lb. loose Megan’s Punk Rock Pesto:
* 8 oz. tofu
* 2 bunches of bazil (about two cups)
* leaves only
* 4-6 cloves of garlic or more to taste
* 1/3 cup olive oil
* 2 medium tomatoes cut in chunks
* 1/4 cup pine nuts
* 1/3 cup fake parmesean

Directions:

Note: This is a time
consuming but worthwhile
recipe. To save time, you
can buy ready-made vegan
pesto, although Punk Rock
Pesto is way better.

Lasagna:

1. In a large skillet, saute
onion, mushrooms, and bell
pepper until onions are soft
and translucent (about 20
minutes).

2. In another skillet,
simultaneously begin
grilling eggplant slices on
both sides until soft and a
deep golden color.

3. While cooking eggplant,
make pesto (instructions
below).

4. Steam spinach until
slightly wilted, then drain
and chop.

5. Mash the 24 oz. tofu.
Combine with shredded
zucchini, pesto, and
spinach.

6. Layer a 9X2 1/2X13
casserole dish with
spaghetti sauce. Continue
with layer of raw noodles,
breaking into pieces to
cover empty spaces. Spread
1/3 of Annie’s spread
evenly on noodle layer.
Cover with half of onion
mixture, followed by half
of tofu mixture. Layer half
of the eggplant slices on
this layer. Repeat all
above instructions once.
After second round, layer
more noodles on top of tofu
mixture, then top with
Annie’s and lots of
spaghetti sauce. Sprinkle
generously with fake
parmesean, if desired.

7. Bake uncovered for 45
minutes at 425 degrees.

Pesto:

1. In food processor, mix
tomatoes with 4 oz. tofu,
olive oil, pine nuts, garlic,
and fake parmesean.

2. Gradually add basil,
making sure it gets well-
processed.

3. Add remaining tofu and
mix it all together really,
really well.

Serves: 12 - 16

Preparation time: 2 hours

Mac and Tomato

Ingredients (use vegan versions):

* 2 cup macaroni
* 1 cup rice
* 1 cup corn(or veggie of choice)
* 1-2 cans of tomato soup

Directions:

Boil water in fair size pot.

Add macaroni, corn (or vegetable of choice) and rice.

Once cooked, drain water.

Add tomato soup.

Stir and enjoy.

Yummiest Pasta Ever

Ingredients (use vegan versions):

* pasta (I like to use farfalle, but you could
* use any kind)
* 1 jar pasta sauce
* 1 can black olives
* 1 can diced tomatoes
* 1 can corn
* garlic
* cayenne pepper
* cilantro (optional)
* lime juice (optional)

Directions:

Boil water and prepare pasta according to package directions.

Heat sauce in pot. Add tomatoes, corn, black olives, garlic,
and cayenne pepper. I use a lot of garlic and cayenne to
make it spicy. When sauce is heated through, add dash of
lime juice and some shredded cilantro.

When pasta is ready, drain pasta, then return to pot. Pour
sauce over it.

Serves: 4

Preparation time: 20 min

Penne Fresca

Ingredients (use vegan versions):

* 2 cups penne
* 3 large roma tomatoes
* 2 cups fresh spinach (pile loosely in measuring cup)
* 1/2 onion
* olive oil
* minced fresh bazil

Directions:

Cook the penne. While it’s cooking, slice the tomatoes into
quarters and then chop the quarters into four pieces; dice
the onion. Drain the penne and return the pan to the stove.

While the penne is draining, heat a little olive oil and
lightly saute the onion. Add the spinach and cook until
just wilted, stirring constantly. Add the tomatoes and cook
until they just begin to give up their juice (be careful not
to overcook).

Add the penne to the vegetable mixture and toss until well
mixed. Sprinkle with basil and serve.

Makes two servings.

Options:
*I like to use garlic-infused olive oil for an extra kick;
you could also saute a little garlic with the onions.

This is a quick, easy, and really good recipe I made up one
night out of the stuff in my refrigerator. It’s very
flexible, easily expandable or with the amounts of
individual ingredients changed to suit the diner’s tastes.
Also fairly low in fat and high in vitamins. The name just
means “fresh,” and it’s important to use fresh vegetables
and basil or the consistency is all wrong.

Serves: 2

Preparation time: 15 min

Black Bean Pasta

Ingredients (use vegan versions):

* Whole wheat spaghetti or other pasta
* Black beans the more spicy the better
* Salsa
* Dairy free sour cream

Directions:

To make this you just layer the ingredients.

1st the pasta.

2nd the Black beans, the spicier the better, I like homemade but canned works.

3rd is the Salsa homemade or canned.

4th sour cream.

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