1 lb. spaghetti 4 green (or spring) onions, chopped 3 cloves garlic, minced 1/2 cup cold water 1 tsp. vegetarian broth powder 1 tsp. cornstarch 1/3 cup soy sauce 2 Tbsp. ketchup 1 Tbsp. vinegar 1 Tbsp. Szechuan hot bean (or Chinese chili) paste 1 tsp. sugar 1/4 cup chopped vegetarian “bacon” or “ham” or … Read more »
4 cups dried fusilli 5 Tbsp. olive oil 2 garlic cloves, slivered 2 Tbsp. chopped fresh thyme 2 cups sliced shiitake mushrooms 2 cups fresh cremini mushrooms Salt and freshly ground pepper, to taste 1/2 cup toasted pine nuts 1 cup frozen peas 1/2 cup vegetable stock • Cook the fusilli and set aside. • … Read more »
1 pita 1 jar vegan pasta sauce 1 bag shredded vegan cheese Fruits or veggies of your choosing Vegan “pepperoni” or other mock meats of your choosing • Fill the pita with the pasta sauce, vegan cheese, fruits, veggies, and faux meat. • Put the fully loaded pita in the microwave for 2 minutes. Voilà!
4 Tbsp. olive oil 2-3 minced garlic cloves Hot pepper flakes, to taste 1 cup water, plus more as needed 1/2 tsp. salt 12 oz. spaghetti, broken into 2-inch pieces 8 cups chopped broccoli raab • Heat the olive oil in a sauté pan over medium heat. Sauté the garlic and hot pepper flakes until … Read more »
For the Tofu Balls: 6 cups crumbled tofu 2 cups whole-grain bread crumbs 2 Tbsp. onion powder 1 tsp. garlic powder 1 Tbsp. oregano 1 Tbsp. basil 1 1/4 tsp. salt 1 cup Pimento “Cheese” Sauce (see recipe below) • Rinse, drain, crumble, and measure tofu. Put into bowl and add remaining ingredients. Mix well. … Read more »
2 lbs. red skin potatoes, scrubbed 8 oz. whole-wheat pasta noodles (try shorter noodles like penne) 1/2 red onion, finely chopped 1 celery stalk, finely chopped 2 cups vegan mayonnaise (try Vegenaise) 1 cup vegan sour cream (try Tofutti brand) 2 tsp. salt 1 tsp. pepper 1/2 cup white wine vinegar 1 1/2 tsp. paprika … Read more »
6 Tbsp. olive oil 1/2 tsp. dried chili flakes 2 cloves garlic, finely chopped 1 cup eggplant (aubergine), cut into thin 2-inch-long strips 2 lbs. plum tomatoes, peeled and roughly chopped 1/4 cup tomato paste 1/4 Tbsp. nondairy cream Salt, to taste 12 oz. orechette pasta, cooked al dente and drained 1/4 cup fresh basil … Read more »
12 oz. dried spaghetti 1/3 cup virgin olive oil 2 garlic cloves, finely chopped 2 Tbsp. capers, drained and rinsed, caperberries are optional 12 Kalamata olives, pitted and chopped Freshly squeezed juice of 1/2 unwaxed lemon 1/2 cup chopped flat-leaf parsley Sea salt and freshly ground black pepper to taste • Bring a large saucepan … Read more »
2 oz. olive oil 12 oz. finely diced mixed vegetables: yellow and green zucchini; red, green and yellow peppers; eggplant; skinned and seeded tomatoes 2 oz. diced onions 1 oz. minced garlic 2 oz. chopped fresh herbs: basil, parsley, oregano and crushed coriander seeds 8 pasta circles, 41/2 inches in diameter 4 oz. sliced shallots … Read more »
1 lb. spaghetti 4 green onions, chopped 3 cloves garlic, minced 1/2 cup cold water 1 tsp. vegetarian broth powder 1 tsp. cornstarch 1/3 cup soy sauce 2 Tbsp. ketchup 1 Tbsp. vinegar 1 Tbsp. Szechuan hot bean paste (Chinese chili bean paste) 1 tsp. sugar 1/4 cup chopped vegetarian “bacon” or “ham,” or 2 … Read more »
1 Tbsp. olive oil 1 small yellow onion, chopped 1 Tbsp. dry white wine 1/3 cup blanched almonds 6 oz. silken tofu 1 Tbsp. white miso paste 1 1/2 cups soy milk 1/2 tsp. salt or more, to taste Dash ground nutmeg Dash cayenne 1 lb. fettuccine 2 Tbsp. minced fresh parsley • Heat the … Read more »
12 oz. dry fettuccine or your choice of pasta 1 pint soy milk 4 cloves garlic, minced 6 Tbsp. vegan cheese, grated 4 Tbsp. fresh parsley, chopped Freshly ground black pepper, to taste 400 g vegetables of your choice (such as carrots, broccoli or peas), chopped and steamed • Cook and drain the pasta. • … Read more »
2 Tbsp. olive oil 1/2 lb. chopped mushrooms 2 large cloves garlic, minced 1 35-oz. can plum tomatoes, with their juice, chopped 1/2 tsp. hot red pepper flakes Salt and pepper to taste 1 lb. ziti or other tubular pasta 2 Tbsp. grated soy Parmesan cheese 2 Tbsp. minced fresh basil • Heat the oil … Read more »
8 oz. fettuccine 1/4 tsp. salt 1 Tbsp. olive oil 4-8 large garlic cloves, minced 1/4 tsp. red pepper flakes or pinch of cayenne pepper 2 Tbsp. pine nuts 4 large tomatoes, diced or 1 28-oz. can chopped tomatoes 1 lb. broccoli, broken into bite-sized florets, stems peeled and sliced into rounds 1/4 tsp. salt … Read more »
1 lb. sliced spicy vegetarian sausage (Try Tofurky Kielbasa.) 2 tsp. extra-virgin olive oil 8 oz. mushrooms, sliced 2 garlic cloves, minced 2 1/2 cups cooked collards, chopped and stems removed 1 tsp. minced fresh parsley 1 tsp. minced fresh basil 1/2 tsp. marjoram 1/2 tsp. oregano Salt and pepper, to taste 2 14-oz. cans … Read more »
