1 lb. cooked pasta (linguine or spaghetti works well) 1 cup Italian Ground Around (see recipe) 2 cups Simple Marinara (see recipe) 4 Tbsp. Pumpkin Seed Pesto (see recipe) 1/4 cup chopped fresh parsley Italian Ground Around 1 cup soy bits or flakes 1 cup water 1/4 cup soy sauce 2 Tbsp. olive oil 1/2 … 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 »
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 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 »
10 oz. whole wheat rotini 2 cloves garlic, minced 1/3 cup extra virgin olive oil 1/4 cup parsley, chopped 1/4 cup basil, chopped 1 Tbsp. lemon juice Salt and pepper, to taste • In a large pot, bring salted water to a rapid boil and cook the rotini until al dente. Drain and then let … 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 »
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 »
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 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 »
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 »
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 »
1/2 cup water or vegetable stock 2 onions, chopped 1 large bell pepper, diced 2 carrots, sliced 2 celery stalks, sliced 1/2 lb. (about 2 cups) mushrooms, sliced 1 15-oz. can chopped tomatoes 1 15-oz. can kidney beans, drained 1/2 tsp. paprika 1/2 tsp. black pepper 2 Tbsp. low-sodium soy sauce 8 ounces rigatoni (or … Read more »
