Pasta
Ingredients (use vegan versions):
- zest from 1 lemon
- juice from 2 lemons
- 2 teaspoon capers
- 1 teaspoon garlic powder
- 4 tablespoon olive oil
- 2 tablespoon prepared pesto (or fresh chopped bazil and increase
- garlic to 2 tsp)
- 2 tablespoon non-hydrogenated vegan margarine
- 1 can drained chickpeas
- 16 oz Angel hair pasta
Directions:
Whisk together the first 7 ingredients in a large serving
bowl. Meanwhile cook the pasta, drain and toss with sauce
and chickpeas. Reheat gently. Return to serving bowl. Serve
with soy parmesan if desired. This is great served with a
loaf of sourdough vegan bread and a huge salad
Serves: 8
Preparation time: 15
By iveggies
Ingredients (use vegan versions):
- 1 14.5 oz can of plain organic tomato sauce
- 1 14.5 oz can sliced stewed tomatoes
- 1/2 large green bell pepper, diced
- 1/2 medium onion, diced
- 1-2 cloves garlic, grated
- salt and pepper to taste
Directions:
Saute onions and garlic together in a large skillet until
garlic turns a light golden color. Add tomato sauce, stewed
tomatoes, salt and pepper; simmer on low for 10 min. Add
peppers. Continue simmering for 20-30 min, stirring
occasionally.
Super scrummy with lemon herb pasta. Very healthy and full
of taste. Leftovers are just as good.
Serves: 4
Preparation time: about 1 hr.
By iveggies
Ingredients (use vegan versions):
- 9 1/2 oz silken tofu (1/2 a package)
- 1/3 cup tahini paste
- 1/3 cup lemon juice
- 1/3 cup nutritional yeast flakes
- 3 tablespoon tamari or soy sauce
- bazil to taste
- fresh pepper to taste
- 1/8 teaspoon turmeric
Directions:
Put all ingredients in a blender and blend
until smooth.
Stir into a pot of cooked pasta and warm everything
up over medium heat. Top with alfalfa sprouts if
desired.
Serves: 4
Preparation time: 30 min
By iveggies
Ingredients (use vegan versions):
- pasta (options: spaghetti, linguine, penne)
- 1 cup kalamata olives
- 1 tablespoon capers
- 1 tin tomatoes or freshly chopped tomatoes
- 5 cloves garlic - finely chopped
- olive oil
- black pepper
- red pepper flakes
Directions:
[1] Cook pasta in boiling water until al dente.
[2] Fry garlic in olive oil until golden.
[3] Add tomatoes, black and red pepper - cook for 5 mins.
[4] Add olives and capers.
[5] Mix half the sauce with drained pasta and pour over
the remaining sauce to serve.
- Delicious, tangy dish.
Serves: 2
Preparation time: 10 mins
By iveggies
Ingredients (use vegan versions):
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 roma tomato
- 1/2 yellow onion
- fresh mushrooms
- 1 can blackbeans
- 1 clove minced garlic
- 1 tablespoon balsmic vinegar
- 1 tablespoon olive oil
- rigatonic pasta for 2-4 people
Directions:
Prepare pasta. Chop all vegetables. Mix the balsmic
vinegar and olive oil, then add garlic. Put in small
saucepan and heat. When it reaches a medium-hi temp. add
onion, mushrooms, bell peppers, and zucchini. When the
onions are translucent add blackbeans and tomato and simmer
for 5 min. Toss with rigatoni.
This is a relatively simple dish to prepare. To save time
you can chop the vegetables in advance. It has a hearty
taste with little fat.
Serves: 2-4
Preparation time: 10 min aprox.
By iveggies
Ingredients (use vegan versions):
- 1 1/2 bunches Kale
- 3/4 can art hearts
- 4 roma tomatoes
- 1/2 cup onion
- 1 to 2 garlic cloves
- 1 to 2 tsps nutritional yeast
- 1/2 cup veggie broth (I use veg. chiken broth, bulk)
- 2 tablespoon olive oil
- salt and pepper to taste
- 8 oz. (approx.) Whole Wheat Spaghetti
Directions:
Rinse and strip Kale leaves from main stem. Place in about
1 inch boiling water until tender (approx. 10 minutes).
While preparing Kale, boil water for spaghetti, cook spag.
While the kale and spag are cooking, saute onion(diced) and
garlic(diced) in olive oil until tender.
Add veggie broth, nutritional yeast, tomatoes(diced), art
hearts(drained and cut in quarters). Saute about 5
minutes.May need to add a bit more broth.
When Kale is tender, place in food processor or blender,
puree and add to tom mix.
Toss with spag and enjoy.
This is sooooooooo good! You'll love it!
Serves: approx. 4
Preparation time: 30 min.
By iveggies
Ingredients (use vegan versions):
- 1 16 ounce can tomatoes, cut up
- 1 1/2 cup water
- 1 6 ounce can tomato paste
- 2 cloves garlic,minced
- 1 teaspoon vegan sugar and oregano, each
- 1/2 teaspoon bazil
- 1/8 teaspoon ground red pepper and pepper, each
- 1 15 ounce can kidney and garbanzo beans, rinsed and drained
- 10 ounces any pasta ( i used fettucine)
- non-dairy cheese to sprinkle on top if you wish
Directions:
Sauce: combine undrained tomatoes, water, tomato paste,
garlic, vegan sugar, oregano, basil, ground red pepper, and pepper
in large saucepan. Bring to boil, reduce heat and simmer
uncovered for 30 min.
In small mixing bowl, mash half of the kidney beans. Add
mashed and whole kidney and garbanzo beans to the sauce.heat
Cook pasta according to package directions, drain. serve
the sauce over the pasta. If you are cooking for one, cut
the recipe in half, it makes quite a bit.
Serves: 6
Preparation time: 30 min (??)
By iveggies
Ingredients (use vegan versions):
- 2 14 oz. cans diced, peeled tomatoes (no salt added)
- 2 tablespoon tomato paste
- 3/4 cup water
- 1 onion, minced
- 4 cloves garlic, minced (being a complete garlic-head, I sometimes use 6)
- 1 tablespoon dried oregano
- 2 bay leaves
- 1/2 tablespoon thyme
- 2 tablespoon chopped fresh bazil
- salt and pepper to taste
Directions:
In a big saucepan, saute the onions and garlic in a tiny
bit of olive oil. When it's getting fragrant and not quite
soft, add the water, tomato paste, canned tomatoes, salt,
pepper, thyme, bay, and oregano. Cover and simmer for
about fifteen minutes. Partially remove the cover now and
simmer for about ten more minutes (watery pasta sauce
sucks!). Add the fresh basil, and either use a potato
masher or food processor or blender to get a smoother
texture.
This can be simmered covered for more or less time as your
schedule allows, but the longer the flavors blend, the
better. I find that after sitting in the fridge for a week
it's better.
Serves: 4-5
Preparation time: 20-40 min
By iveggies
Ingredients (use vegan versions):
- 2 16 ounce cans chopped tomatoes
- 1 onion, minced
- 2-8 cloves of garlic (for most people 4 will do)
- 2 tablespoons tomato paste
- 3/4 cup water
- 2 bay leaves
- 1/2 to 1 teaspoon dried oregano
- about three big pinches dried thyme
- 2 tablespoons chopped FRESH bazil
- a miniscule dab of olive oil
- salt and pepper
Directions:
In a big saucepan or a dutch oven, saute the onion and
garlic in the oil (a teaspoon at most). When it's good and
fragrant (read stinky), add everything else except the
fresh basil. Bring to a boil and then bring back down to a
simmer and cover it and let it go for fifteen minutes.
Come back, take the cover partway off, sniff it (MMMM!!!)
and give it five to ten minutes to simmer down before you
add the basil, give it a full five minutes uncovered, stick
it in the food processor for a smoother sauce.
Serves: 6
Preparation time: 40 minutes
By iveggies
Ingredients (use vegan versions):
- smallish onion, peeled, cut in half across the middle (not end to end), then cut in sixths
- 2 cloves garlic, chopped
- spices to taste (I used 1/4 to 1/2 teaspoon of):
- cinnamon,
- 1 cup or so pumpkin puree
- 1 tablespoon or so peanut butter (tahini would probably work too)
- 1/2 cup or so veggie broth
- 1/2 cup or so vegan soymilk
- handful of raisins
- 1/2 cup vegan soymilk
- salt to taste
- cooked pasta or your choice
Directions:
Sautee onion and garlic in water for a few minutes (till onion is crisp-tender). Add
spices. Stir for a few minutes. Add pumpkin puree and peanut butter and stir. Add
veggie broth and soymilk a little at a time, till consistency seems right (not too thin,
not too thick). Add raisins and cooked pasta. Stir and heat through. Add salt to taste.
Serves: 2
Preparation time: 15 minutes
By iveggies
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