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 »
2/3 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 12-oz. package linguine 3/4 cup margarine 1 lb. vegetarian shrimp/prawn 4 cloves garlic, minced 2 Tbsp. lemon juice 3 Tbsp. chopped fresh parsley Salt and pepper, to taste • Preheat the oven to 400 degrees F. • Bring a large pot of lightly salted water to a boil. Add the pasta. Cook for 8 … 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 »
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 »
