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 »
1/4 cup vegan mayonnaise 2 Tbsp. lemon juice 2 cups cooked pasta (elbow, rotini or small shells) 4 green onions, chopped 1 6-oz. jar artichoke hearts, drained and sliced 1 1/2 Tbsp. fresh or 1/2 Tbsp. dried basil 1/2 tsp. salt • Stir the mayonnaise and lemon juice into pasta. Add the green onions, artichoke … Read more »
1 Tbsp. vegan margarine 1 Tbsp. flour 1 cup unsweetened soy milk 1/4 cup shredded vegan mozzarella 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. fresh jalapeño, minced 1 cup diced tomato 1 12-oz. package dry whole-wheat penne or rotini pasta Melt the margarine in a small sauce pan over low heat then add … Read more »
1 12-oz. tube Tuno 2 cups cooked pasta, preferably rotini 1 cup Tofutti sour cream 1 cup frozen peas 1/2 red bell pepper 1/3 cup onions, minced 1/2 cup cornbread stuffing 1/3 cup soy parmesan 3 Tbsp. margarine • Preheat the oven to 375ºF. • Thaw the Tuno and break into chunks—do not mince. Stir … Read more »
1 lb. firm tofu 1 tsp. olive oil 1 large onion, diced 3 cloves garlic, minced 3 tbsp. tomato paste 1/2 cup vegetable broth 1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped) 1/2 cup fresh mushrooms, sliced 1/4 cup dry white wine 1 tsp. dried parsley 1 bay leaf 1/2 tsp. salt 1/2 … Read more »
2/3 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 3 cups water or vegetable stock 1 15-ox. can butter beans or other white beans, drained and rinsed 1 1/2 cups Swiss chard or spinach (or other greens), washed well, and roughly chopped 1/2 cup corn 1/3 cup orzo or other small shell-shaped … Read more »
1/2 lb. linguine 1/4 cup extra virgin olive oil 4 cloves garlic, chopped coarsely 1 pkg. vegan shrimp 1 tsp. lemon pepper Dash salt or garlic salt 1/4 cup chopped fresh parsley • Cook the pasta according to the package directions. • In a saucepan, heat the olive oil on very low heat. Add the … Read more »
1 lb. macaroni pasta 1/2 tub Tofutti Sour Supreme 3 Tbsp. water 1/2 cup nutritional yeast 1/2 cup tahini 1 Tbsp. light miso (optional) 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. onion powder 1/2 tsp. paprika • Boil the macaroni until it is soft. • Mix all the other ingredients in a large … Read more »
1 box ziti 1 lb. vegetarian chicken, chopped into bite-sized pieces (try Morningstar Farms Meal Starters Chick’n Strips or Worthington Chickette) 1/2 can corn 1 can chopped mushrooms 1 scoop nutritional yeast 1 jar pasta sauce 1 pkg. Monterey Jack “Melt Your Heart” vegan cheese (or your fave vegan cheese) 2 Tbsp. margarine (amount will … Read more »
