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 pkg. large manicotti tubes 1 lb. firm tofu, drained and rinsed 1 10-oz. box frozen spinach, thawed and squeezed dry 1 Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage) 1/2 tsp. salt 3 green onions (scallions), including green part, sliced thin 8 oz. white button mushrooms, coarsely chopped 28 oz. of … Read more »
1 lb. dry farfalle pasta 2 cups broccoli florets 3 Tbsp. extra virgin olive oil 1 clove garlic, minced Juice and zest of 1 lemon 2 tsp. salt 1 tsp. pepper 1/4 cup toasted pine nuts •Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to … Read more »
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 »
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 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 »
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 »
