1 lb. firm tofu, drained 1 Tbsp. lemon juice 2 tsp. dried basil 3/4 tsp. salt 1 clove garlic, minced, or 1/4 tsp. garlic powder 1 lb. cooked pasta 1 jar marinara sauce •Preheat the oven to 350°F. •Place the tofu in a large mixing bowl and mash until the entire block is in medium-sized … Read more »
Dry pasta (enough for 2 people) 3/4 cup roasted red peppers, drained 1/3 cup walnuts 1/2 cup fresh basil, tightly packed 1/4 cup fresh parsley, tightly packed 1 garlic clove 1/4 cup olive oil • In a large pot of salted water, boil the pasta. • Meanwhile, in a food processor or blender, blend together … Read more »
16 oz. bowtie pasta 1 cup cubed vegan chicken (try Morningstar Farms Meal Starters Chick’n Strips) 10-12 spears spiced/pickled asparagus, cut into 1-inch pieces 1/4 cup pine nuts 1/2 cup shelled edamame 1/4–1/2 cup Vegenaise (The more Vegenaise you add, the creamier the pasta will be.) Dried oregano, to taste Garlic salt, to taste • … Read more »
1/2 lb. tri-colored pasta (or elbow macaroni) 1/2 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 1/2 lb. firm or extra-firm tofu, diced 1 (14-oz.) can artichoke hearts, quartered 1 (12-oz.) can diced tomatoes 1 (8-oz.) can tomato sauce • Cook the pasta according to the package directions. • While the pasta … Read more »
2 1/2 cups fresh peas or frozen sweet peas, thawed 2 cups water 1/2 medium onion, chopped 6 Tbsp. extra virgin olive oil 2 tsp. salt 1 tsp. freshly ground black pepper 1 lb. Ditali pasta or your favorite pasta • Purée half the peas in a blender with the water and onion. • Pour … Read more »
1/4 cup olive oil 1/4 cup chopped garlic 1 Tbsp. dill weed 1 Tbsp. mustard seed 1 Tbsp. kosher salt 1 Tbsp. coarse black pepper 1/4 tsp. cayenne 1 cup chopped beets 6 cups chopped tomatoes 1/4 cup Dijon mustard 1/4 cup chopped parsley • Heat the olive oil in a skillet over medium heat. … Read more »
For the Garlic Vinaigrette: 2 Tbsp. red wine vinegar 2 garlic cloves, minced 1/3 cup olive oil 1/2 cup fresh basil, chopped 9 oz. fusilli pasta 2 bell peppers (red and yellow) 1/2 cup nondairy Parmesan cheese shavings Salt, to taste Freshly ground pepper, to taste 1/4 cup toasted pine nuts, optional • Mix all … Read more »
2 Tbsp. olive oil infused with garlic and chilies 1 faux-fish steak, coarsely chopped (optional) 1 eggplant 1/2 cup water 5 tomatoes, diced 14-oz. can diced tomatoes 14 oz. tomato sauce 1/4 cup olive oil 3 Tbsp. capers 1/2 cup olives, pitted and coarsely chopped 8 garlic cloves, minced 1 Tbsp. fresh parsley, chopped Red … Read more »
1 lb. fresh asparagus, tough stems removed 1 red onion, chopped into bite-sized pieces 1 large red bell pepper, chopped into bite-sized pieces 2 cups button mushrooms, cleaned and tough stems removed 1 tsp. garlic powder or granules 1 tsp. mixed Italian herbs 1 tsp. chili powder 1/4 tsp. salt 1/4 tsp. black pepper 8-12 … Read more »
1/2 head garlic (about 6 cloves) 1/2 large eggplant, cut into bite-sized chunks 1 medium zucchini, quartered and sliced 1 red bell pepper, cut into bite-sized chunks 1 small onion, cut into bite-sized chunks 10-12 baby bella or cremini mushrooms, quartered 2 Tbsp. olive oil Salt and pepper, to taste 16 oz. penne (or other … Read more »
6 oz. (about 1 3/4 cup) uncooked penne pasta 14 oz. can whole plum tomatoes, drained 2 Tbsp. olive oil 5 oz. (about 1 1/2 cup) diced soy mozzarella cheese 4 oz. (about 1 cup) soy parmesan cheese 2 Tbsp. freshly chopped basil Salt and freshly ground black pepper, to taste • Boil a pot … Read more »
2 tsp. olive oil 2 garlic cloves, slivered 1 Tbsp. chopped fresh basil 2 Tbsp. capers 1/4 cup halved kalamata olives Red pepper flakes, to taste Salt and black pepper, to taste 1 Tbsp. brine (the olive juice from the kalamata olives) 14-oz. can crushed tomatoes • In a sauté pan over medium heat, warm … Read more »
