Megans Punk Rock Lasagna

Ingredients (use vegan versions):

• 12 oz. uncooked whole wheat lasagna noodles
• 24 oz. tofu
• 2 jars of organic spaghetti sauce
• 1 large diced yellow onion
• 12 oz. diced mushrooms
• 1 large diced red pepper
• 1 eggplant very thinkly sliced
• 1 small shredded zucchini
• 1 lb. loose Megan's Punk Rock Pesto:
• 8 oz. tofu
• 2 bunches of bazil (about two cups)
• leaves only
• 4-6 cloves of garlic or more to taste
• 1/3 cup olive oil
• 2 medium tomatoes cut in chunks
• 1/4 cup pine nuts
• 1/3 cup fake parmesean

Note: This is a time consuming but worthwhile recipe. To save time, you can buy ready-made vegan pesto, although Punk Rock Pesto is way better.

Lasagna:
1. In a large skillet, saute onion, mushrooms, and bell pepper until onions are soft and translucent (about 20 minutes).

2. In another skillet, simultaneously begin grilling eggplant slices on both sides until soft and a deep golden color.

3. While cooking eggplant, make pesto (instructions below).

4. Steam spinach until slightly wilted, then drain and chop.

5. Mash the 24 oz. tofu. Combine with shredded zucchini, pesto, and spinach.

6. Layer a 9X2 1/2X13 casserole dish with spaghetti sauce. Continue with layer of raw noodles, breaking into pieces to cover empty spaces. Spread 1/3 of Annie's spread evenly on noodle layer. Cover with half of onion mixture, followed by half of tofu mixture. Layer half of the eggplant slices on this layer. Repeat all above instructions once. After second round, layer more noodles on top of tofu mixture, then top with Annie's and lots of spaghetti sauce. Sprinkle generously with fake parmesean, if desired.

7. Bake uncovered for 45 minutes at 425 degrees.

Pesto:
1. In food processor, mix tomatoes with 4 oz. tofu, olive oil, pine nuts, garlic, and fake parmesean.

2. Gradually add basil, making sure it gets well- processed.

3. Add remaining tofu and mix it all together really, really well.

Serves: 12-16

Preparation time: 2 hours

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Yummy Pasta with Collard Greens

Ingredients (use vegan versions):

• 2 tablespoon olive oil
• 2 large cloves of garlic (crushed or minced)
• 1 teaspoon each of oregano and bazil
• 2 cups collard greens or kale (finely chopped)
• 1 or 2 chopped green onions
• 1/2 cup of pine nuts
• 2-3 cups of pasta of choice (penne is best)

Collard greens and kale are a most excellent source of calcium. They can be used interchangably in this recipe but I prefer the collard greens.

Chop collard greens finely. Place in a microwave safe dish cover with lid and microwave approximately 4 minutes.

In a fry pan on low heat saute oil, garlic, and green onion until fragrant (about 3-4 minutes). Add basil and oregano and cook for 1-2 minutes. Add collard greens and pine nuts.

Toss with cooked pasta. If it is too dry just add more olive oil. Enjoy in vegan bliss!!!

Note: All measurements are approximate. Vary to your liking.

Serves: 2

Preparation time: 20 minutes

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Potato Spinach Lasagna

Ingredients (use vegan versions):

• 3 layers of spinach lasagna sheets
• 2 potatoes- boiled and mashed
• 1/4 cup refried beans
• 2-3 mushrooms, chopped
• 1/4 cup spring onions, chopped
• 1 fresh tomato, chopped
• 2 teaspoon olive oil
• approx. 50ml- 150ml vegan soymilk
• chopped fresh garlic to taste (i like 2 cloves ish)
• some bazil, oregano,
• 2 teaspoon tomato paste

1.lightly oil a 23 cm *12cm baking dish.

2. Saute mushrooms in oil and garlic for 2-3 mins, then add spring onions and fresh tomato and continue cooking for 2-3 mins (at med-high temp). Sprinkle with herbs/spices and remove from heat.

2. Mix tomato paste through refried beans to form evenly mixed paste.

3.Layer mush/onion/tomato and then mashed potato layer. Then spinach lasagna sheet. Then spread refried bean mix on top of lasagna sheet and continue with mushroom layer and then mashed potato layer two more times ending with mash potato layer. Dot vegan marg on top and then pour over enough soy milk to cover.

4. Bake in 350deg oven for about 20-30mins.

The potato and bean combination makes this a very filling lasagna.

Serves: 2

Preparation time: 20-30mins

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Pasta and Greens

Ingredients (use vegan versions):

• Pasta of choice (Penne is my fav for this recipe)
• 2-3 cups sliced collard greens
• 1/4 - 1/2 cup pine nuts
• 1-2 tablespoon olive oil
• 2 cloves garlic, crushed
• oregano and/or bazil to taste
• salt and pepper to taste

While pasta is cooking, sautee garlic and spices in oil. Add pine nuts to garlic and oil sautee. Add more oil if necessary. Chop collard greens. Place the greens in a microwave safe dish and microwave for approximately 7 minutes or until cooked.

Toss all ingredients together and serve with a warm crusty bread. Enjoy.

This is an especially satisfying recipe knowing that collard greens are jammed packed with calcium!

Serves: 2-4

Preparation time: 20 minutes

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Horseradish or Wasabi and Pasta

Ingredients (use vegan versions):

• horseradish or wasabi
• pasta
• frozen veggies

I have to admit, this recipe works best with horseradish sauce but that has eggs, regular horseradish is fine (w/o eggs) too.

Boil the pasta and the veggies (together if you're lazy enough) until they soften. Then add the horseradish while the dish is hot. It's only for those who like the spice... wasabi works well too.

Serves: 3-4

Preparation time: 10 min

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Quick and Easy Pasta Sauce

Ingredients (use vegan versions):

• 2 16 oz cans of diced tomatoes or a few large tomatos, diced
• 3 or 4 pieces of FRESH garlic
• 1 small chopped onion
• 3 tablespoon olive oil
• dash of vegan red wine or balsamic vinegar
• 1 tablespoon oregano
• 1 tablespoon bazil
• 1 tablespoon parsley

Put oil in a pot and sautee` the garlic until brown. Remove the garlic. Add onion(diced)and sautee` until soft. Add the tomatoes(leave diced for chunky sauce, puree` them for smooth sauce) and spices, and let simmer for 10 minutes or so. Add to your favorite pasta and enjoy!

Serves: a few people

Preparation time: 15 minutes or less

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Perfect Lasagna

Ingredients (use vegan versions):

• 1 package lasagna noodles
• 1 tablespoon olive oil
• 1 jar veggie pasta sauce
• 1 jar soy alfredo
• 1 large zucchini
• 1 cup sliced mushroooms
• 1 bunch fresh spinach
• 2 cups shredded soy cheese
• 1 package frozen tofu, thawed
• 2 tablespoon fresh chopped garlic
• 1 teaspoon fresh oregano
• 1 teaspoon fresh bazil

Boil noodles according to package. Mean while in large deep skillet fry crumbled tofu with garlic,oregano,and basil, add the jar of pasta sause. Steam cook the zucchini,mushrooms, and spinich.

In a large baking dish layer first noodles,then 1/2 tofu pasta sauce mixture, then 1/2 the soy alfredo,then 1/2 the veggies, then 1 cup soy cheese. Repeat layers, using remaining ingredients.

Serves: 5

Preparation time: 1 hour

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Pasta Primavera

Ingredients (use vegan versions):

• 1/3 cup broccoli florets
• non-stick cooking spray
• 1/4 cup onions
• 1 zucchini
• 1/4 cup green beans
• 1/3 cup chopped red peppers
• 1/3 cup corn (off the cob)
• 1/4 cup fresh bazil
• 1 teaspoon black pepper
• red pepper (optional)
• salt to taste
• cooked angel hair pasta (other kinds work as well)

Boil water. Add broccoli florets to the water for about 45 sec to one min (do not let them get soft!!). Drain the broccoli. Spray a skillet with non-stick spray. Mince the onion and add to the skillet over medium-high heat stir often. Chop the zucchini into 1 cm wide circles and add to the skillet. Chop the green beans into 1/2 inch long sections and add to the skillet. Add the red peppers. Add the broccoli to the skillet. Add the corn stir all of this constantly until all the vegi's are firm but cooked. Mince the basil and add it to the skillet. Add the pepper and salt to taste. Turn off the heat. Serve over cooked pasta.

I suggest adding favorite vegi's as well to the recipe. (Mushrooms taste good, tomatoes are good too.) The key is to keep the vegi's from getting too soft, then the whole sauce is just mushy.

Serves: 4.

Preparation time: 25 min.

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Faux Bolognese

Ingredients (use vegan versions):

• 1 lb pasta (linguini works well)
• 1 large can tomatoes (you can use whole tomatoes, but crush them)
• 3 cloves garlic
• olive oil
• 2 tablespoons balsamic vinager (or to taste)
• seitan, pepperoni style (amount according to individual taste)
• Fresh bazil (Five or so leaves)

1. Mince garlic and basil and slice or chop seitan according to what you like for texture. Combine and sautee in several tablespoons oil.
2. Before garlic browns, add crushed tomatoes.
3. Stir, and bring to a simmer. Add some of the vinager.

Note: The vinager acts sort of like vegan red wine in the sauce, and seems to be a decent substitute for people who don't have access to alcohol, like in school.

4. Start boiling pasta.
5. Cook sauce for about 20 minutes, or longer (stirring once in a while), to get all the flavors mixed. Add rest of vinager about five or so minutes before the end.
6. Sauce should be rather generously poured over the pasta, and enjoyed.

Serves: 4

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Arrabiata Sauce

Ingredients (use vegan versions):

• 2 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 - 4 shallots (not scallions), finely chopped
• 3 cloves garlic, minced (or more to your taste)
• 3/4 cup vegan white wine
• 2 19 oz. (500 ml) cans plum tomatoes, crushed in food processor
• 2 heaping tablespoon hot banana peppers, chopped
• 1 cup vegetable broth
• 1 heaping tablespoon tomato paste
• 1 heaping tablespoon vegan brown sugar
• 2 - 3 teaspoon crushed red pepper flakes
• salt and freshly ground black pepper to taste

In a large, heavy saucepan on high heat, cook onion, shallot and garlic in oil.
When onions are soft, add vegan wine.
Simmer rapidly until most of the vegan wine has evaporated.
Add tomatoes and all other ingredients.
Reduce heat to a simmer and let simmer an hour or two, stirring occasionally, until flavours have blended and sauce has reached desired consistency.
Season with salt and pepper, and if sauce is acidic, add a little extra brown vegan sugar.

Serve over your favourite pasta.

Notes:

- This is quite hot, so you may wish to begin with 1 tsp red pepper flakes and add more to taste.
- I usually use one can of "Primo" brand tomatoes and a can of "Aylmer's Tomatoes with Herbs and Spices". These brands have a nice flavour.
- Recipe makes quite a lot. Lasts about 2 weeks in the fridge, can be used for all kinds of things (burrito sauce, etc.) and it's terrific for freezing.

Serves: 12

Preparation time: 20

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