For the Pasta Dough: 2 cups unbleached flour 4 oz. silken tofu 1 Tbsp. extra virgin olive oil 1 Tbsp. red palm fruit oil 2 Tbsp. cold water 1/2 tsp. salt • Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until … Read more »
**Group Title**For the Sauce: 1/2 cup smooth peanut butter 1 cup hot vegetable broth 1/4 tsp. ground ginger 1 Tbsp. Sriracha sauce (or more, to taste) 2 Tbsp. sesame oil 2 Tbsp. flour • Whisk all the ingredients together until smooth. **Group Title**For the ‘Pad Thai’: 1 pkg. fettuccine noodles 2 Tbsp. extra virgin olive … Read more »
1/4 cup sundried tomatoes, coarsely chopped 1 cup hot water 2 Tbsp. olive oil 1/4 cup sherry wine vinegar 1/4 cup fresh basil, chopped 2 Tbsp. green onions, chopped 1/4 cup green bell pepper, diced 2 Tbsp. chopped walnuts 1 avocado, diced 12 oz. fettuccine noodles, cooked according to package directions • Reconstitute the sundried … Read more »
1 1/2 lbs. pasta 1 1/2 cups soy milk 1 cup water 1/3 cup soy sauce 1 1/2 cups nutritional yeast 1 Tbsp. paprika 1 Tbsp. garlic powder 1 Tbsp. salt (optional) 3 oz. firm tofu 1 cup canola oil •Preheat the oven to 350°F. •Fill a large pot with water and bring to a … Read more »
2 cups cooked red beans 2 Tbsp. olive oil, plus more for brushing vegetables 2 Tbsp. apple cider vinegar 1/2 lb. bowtie pasta 4 Tbsp. chopped fresh parsley Salt and pepper to taste Italian vinaigrette dressing 1 small onion 3 large tomatoes 2 large zucchini 3 Tbsp. chopped fresh basil • Mix together the beans, … Read more »
225g frozen sweetcorn kernels 375ml low-fat or regular soy milk 2 tbsp. tahini (optional) 1 tbsp. onion granules 1 tsp. salt 450g egg-free fettuccini White pepper (optional) • Thaw the sweetcorn kernels. Place the sweetcorn, soy milk, tahini and seasonings in a blender or food processor and blend until completely smooth. (It may take several … 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. 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 »
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 »
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 »
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 »
