Manicotti of Doom Recipe

Ingredients:

• one dozen manicotti shells
• two packages of firm tofu (minus one half cup)
• one packet of Italian seasoning (or use your own blend)
• one cup of vegan cheeze sauce (see notes below)
• two large cans of crushed tomato
• one can of tomato paste
• Italian seasonings (garlic, oregano, basil, etc)
• one can black olives, chopped coarsely
• one can green olives, chopped coarsely
• or any other veggies you like to add into tomato sauces

Directions: 

Pre-heat oven to 350 degrees (F). Boil lots of water for the manicotti shells, so that the filling can be made while they’re cooking.

Filling: 

Plop the two bricks of tofu into a bowl and mash with a potato masher or a fork until it looks like Ricotta cheese. Add in as much of the Italian seasoning packet as you want, or season it with your own special blend of herbs and spices like oregano, garlic, basil, and I like to throw in a bit of cumin for interest. Use your imagination. Pour in the vegan cheeze sauce and mix well.
For the cheeze sauce, I usually use a recipe from Joanne Stepaniak’s “UnCheese Cookbook” like Meunster (minus the agar). But for this purpose (because of copyright laws and because experimentation is fun) here is my modification. Mix in a blender the following things: tofu, raw cashews, tahini, nutritional yeast, seasonings (like garlic, onion powder and salt) and a little water and the juice of one lemon (these should all add up to about two cups or so, maybe a little more). Once everything is blended up nice, and you like the flavor, it’s ready to go. Note: if it tastes bland, add in more lemon juice. I found that this is crucial, and vinegar doesn’t really cut it in fake cheeze recipes.

Tomato Sauce: 

Plop the canned tomato goods into a pot, add a tomato-paste-can full of water and heat and stir. Season with garlic powder or fresh garlic (I love a lot of garlic) and herbs. Add in chopped olives and other veggies if desired. Simmer until the flavors meld to your satisfaction.
Drain the manicotti and place in a pot of cold water. Line your baking dishes with a bit of the tomato sauce. Fill each shell with the seasoned tofu filling and place very close together in the baking pan. Cover with sauce so that no noodle bits are showing. Cover pan(s) with foil. Bake in 350 degree (F) oven for approx. 30 minutes, or until the sauce is nice and bubbly.

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Vegan Stuffed Shells Recipe

Ingredients:

• 1 container extra-firm tofu
• 5 tablespoons nutritional yeast
• dash of nutmeg
• vidalia onion (or other sweet onion), chopped
• 2 boxes of frozen spinach, or the fresh equivalent
• 3 cloves garlic, 4 if you like garlic
• at least 5 tablespoons of olive oil
• 1 large jar spaghetti sauce or fresh made
• 1 box pasta jumbo shells
• salt
• pepper
• 1 teaspoon oregano
• 1 teaspoon basil

Directions: 

Place 3/4 of the Tofu in a Food Processor or Blender and add 2 tablespoons of Olive Oil, a pinch of Nutmeg, nutritional yeast, and 1/4 teaspoon of sea salt. Blend until smooth. Mash the remaining Tofu into the Blended mixture that resembles Ricotta cheese or cottage cheese. Set aside.
Preheat Oven to 350 degrees.

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Destiny Recipe

Ingredients:

• 1 box lasagna
• 2 jars Newman’s Sockarooni (or your favorite sauce)
• 1 can black olives, drained & sliced
• 1 1/2 pounds firm tofu, roughly chopped
• 1/2 cup Soymage vegan parmesan
• 1/2 cup Spectrum Spread (non-hydrogenated vegan margarine)
• 1/2 cup rice milk
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1 1/2 teaspoons sea salt
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 jars marinated artichoke hearts, drained & chopped

Directions: 

Preheat oven to 375 degrees Fahrenheit. Boil pasta according to box. Drain & set aside. Mix the olives into the Sockarooni sauce & set aside. For cheezy filling, combine remaining ingredients, except for artichokes, in a food processor. Blend until smooth, scraping often. Fold in artichokes. In the bottom of a 9×13-inch pan, spread a little tomato sauce. Cover with about four noodles. Spread some cheezy filling over them. Then cover with some Sockarooni. Continue layering noodles*cheeze*sauce until gone. End with sauce so the top doesn’t get rock-hard. Pan will be FULL. Bake for 1 hour. Let rest for about 20 minutes before serving so it can set up a little. Enjoy!

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Kasha Varnishkas Recipe

Ingredients:

• 1 box farfalle (bow tie noodles)
• 1 onion, chopped
• 1 cup kasha (buckwheat groats. You can find them in the Kosher foods section)
• 1 tablespoon olive oil
• 2 cups vegetable broth/bullion

Directions: 

Cook pasta as directed on package. Soak kasha in 1/3 to 1/2 cup fluid. Saut� onions in olive oil until tender. Add kasha and stir to blend until kernels separate. Add broth/bullion and bring to boil. Turn to simmer and cook for 10-15 minutes until liquid is absorbed. Blend with pasta and serve with veggies or eat alone. This is truly fantastic as leftovers.

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Entirely Vegan “Roast Reindeer Linguini” Recipe

Ingredients:

• 1 box/packet of organic linguini (or angel hair if you prefer)
• 2 red capsicums (bell peppers to you Americans)
• 1 large onion
• garlic to taste (I adore garlic and use up to six or more cloves)
• 2 – 3 red chilies
• several artichoke hearts
• handful of Kalamento olives (pitted if possible)
• herbs – parsley, basil, oregano, marjoram – plenty of them!
• sun dried tomato pesto
• black pepper and sea salt
• olive oil

Directions:

Obviously, the name of this recipe is a joke – I don’t remember how it came about, me and my friends had been drinking a lot when I first cooked the recipe. It’s an (extreme) variation on your typical oglio e aglio sauce.
1. Cut capsicums into thin strips. Slice the chilies and quarter the onion. Chop the artichoke hearts. Mince the garlic and the herbs.
2. Heat the oven to about 200 degrees Celsius. Pour some olive oil in the bottom of a large baking pan, and make sure it is all covered.
3. Put the ingredients from step one into the pan and mix them all about together to ensure they are all mixed up and the vegetables are thoroughly covered with the herbs and garlic.
4. Roast this in the oven for approximately forty minutes or until they are thoroughly roasted (onions should be golden and capsicum skins blistering). A very divine fragrant scent should permeate the air. Enjoy it!
5. In a large pot, boil a couple of cups of water, as much as you need to cook the amount of pasta you’re using. Once boiling, drop in a smidgen of olive oil, grind some salt in and then drop the linguini in. Cook until al dente.
6. Drain the pasta in a strainer. Add a couple of big teaspoons of the pesto and flip until the pasta is covered. Then add your roasted vegetables. Again, flip until they are right through the pasta.
7. Add some cracked black pepper and sea salt, and garnish with a dash of diced parsley.
8. Serve with a glass of chilled lambrusco! Mmmm…

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Easy Mushroom Stroganoff Recipe

Ingredients:

• 3 sups vegan soymilk
• 1/2-3/4 cup nutritional yeast
• 2 tablespoon cornstarch
• 3/4 – 1lb chopped or thin sliced mushrooms
• 1 cup chopped broccoli or steamed chopped spinach (optional)
• olive oil
• salt and pepper
• 1/4 cup or more vegan white wine
• 12 oz package linguini or other pasta

Directions: 

Boil pasta according to directions. Saut

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Mock Chicken Tetrazzini Recipe

Ingredients:

• 3 cups (8 oz) uncooked pasta (rotini, etc.)
• 2 packages (desired amount) of chicken flavored seitan
• 1/4 cup non-hydrogenated vegan margarine
• 1 cup chopped sweet red pepper
• 1/2 cupped sliced green onion
• 1/4 cup all-purpose flour
• 2 cups soy or rice milk
• 1 3/4 cups veggie broth
• 1/3 cup dry sherry, vegan soymilk or water
• 1/2 cup grated vegan soy parmesan, divided in half

Directions:
 
Heat oven to 350F. Cook pasta according to directions for 7 minutes; drain. In a 3 qt. baking dish, stir together hot pasta and mock chicken. Meanwhile, in a 4 qt. saucepan over high heat, melt margarine, add pepper and onion and cook 5 minutes stirring occasionally until pepper is tender. Reduce heat to medium. Stir in flour, cook one minute, stirring constantly. Stir in milk, broth and sherry. Cook, stirring frequently, until mixture boils and thickens. Remove from heat. Stir in 1/4 cup parmesan cheese. Add salt to taste. Pour sauce over pasta mixture, sprinkle with remaining cheese. Bake 20 minutes or until hot and bubbly.
Don’t be scared off by the long instructions – it’s really very easy and fast and my kids didn’t bother waiting for the final baking,they ate it right from the pot.
This is great for the new vegan who still misses meat and cheese.
Serves: 6 one cup servings

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Melody's Vegan Noodle Kugel Recipe

Ingredients:

• 1 12-oz package wide vegan noodles (I used farfalle; broken lasagne noodles would work as well)
• 1 15-oz package soft or silken tofu (I used Nasoya Enriched)
• 3/4 cup Sucanat (you can put in less if this turns out too sweet for your taste)
• 15 oz. raisins, or more, or less, depending on how much you like raisins (you can also substitute chopped peaches or some other fruit if you have a raisin aversion)
• 3-4 tart apples, cut into small cubes (I like Granny Smiths best)
• 1/4 cup applesauce
• cinnamon to taste and for dusting
• cardamom powder to taste
• ginger powder to taste
• vanilla to taste

Directions: 

1. Cook noodles according to package directions and drain.
2. Using an electric mixer or blender, cream the tofu with the vegan sugar, vanilla, and spices until smooth.
3. In a large bowl, mix all of the ingredients together until everything is well coated with the tofu “batter.”
4. Pour everything into a lasagne pan or other pan with high sides.
5. Bake at 425 degrees (F) for about 25 minutes or until the top is pretty dry and nicely browned.

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Easy Pasta Dish Recipe

Ingredients:

• 2 cans hunts diced tomatos with green pepper, onion
• 1 box of thin spaghetti noodles
• pepper
• parsley

Directions: 

All you have to do is cook up some noodles drain them, add as much of the diced tomatos as you want to your noodles, i believe one box goes with about 2 cans, heat the diced tomatos or you can eat it cold, add some pepper and parsley if needed and you got a really good low fat meal, if you bought some fat free noodles if they make them then its entirely fat free…

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Broccoli and Pasta Recipe #2

Ingredients:

• organic broccoli
• garden rotini (the screw shaped pasta, that includes spinach, carrot, beet, and plain)
• a shot or two of Pace mild salsa
• 1 small bunch of fresh cilantro, chopped
• 2 slices of red onion, chopped fine

Directions: 

Pan broil the broccoli (chopped in florettes and peel the stem and chop) so that it turns a dark green and stays crisp. Cook the rotini until it is al dente. Mix in the broccoli, the salsa, chopped cilantro and the chopped red onion. The idea is to enhance the flavors in the commercial salsa by adding more of them from fresher sources. It tastes go

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Orrechiette W/Broccoli Rabe, White Beans, and Mushrooms Recipe

Ingredients:

• 2-3 Portobello mushrooms or 7-8 Crimini mushrooms
• garlic
• broccoli rabe
• Veggie broth
• cannelini (white) beans
• orrechiette pasta (or any other is fine)
• vegan red wine
• red pepper

Directions: 

Ingredient amounts may vary; use whatever amount you desire. Saute cut mushrooms in veggie broth and vegan wine – approx 10 min. Add fresh garlic (to taste, I used 2 cloves). When mushrooms are cooked add more broth and broccoli rabe – cover and steam till wilted. Add white beans and red pepper to taste.
Add pasta and serve!

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Balsamic Bells with Pasta Recipe

Ingredients:

• 1 Red Bell Pepper, sliced
• 1 Green Bell Pepper, sliced
• 1 Yellow Bell Pepper, sliced
• 3-4 cloves of garlic (depends on your taste), minced
• 1 tablespoon Capers
• 1/2-3/4 cup balsamic vinegar
• 1/2 cup Cider vinegar
• 1 pkg. rotini (whatever it’s called–the twisty stuff) pasta

Directions: 

Cook the pasta and drain it.
Meanwhile, throw the vinegars in a skillet. Heat it up and saute the garlic in it for about a minute.
Put the pepper slices in, stir them, bring to a boil.
Reduce heat. Throw in the capers and stir to mix.
Let the whole thing simmer for about 15-20 minutes.
Toss with pasta. It’s really tangy and go

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Artichoke Tomato Alfredo Recipe

Ingredients:

• one can artichokes (not packed in oil)
• 4-5 fresh tomatoes, chopped into large chunks
• 1 medium onion, chopped fresh garlic (or 1 tablespoon garlic powder)
• 1/2 cup fresh bazil, chopped (or 3 tablespoon chopped dried
• 2 tablespoon whole wheat flour
• 1/2 cup (or more) non-fat Soy Moo or low-fat soy or rice milk
• fettucini, macaroni or spaghetti noodles

Directions: 

Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes. Cut the artichokes into small pieces. Add the artichokes (and liquid) into the saute with a little flour to thicken. Mix thoroughly, adding soy or rice milk and flour to desired thickness. Don’t cook the artichokes for long, just enough heat all ingredients and to blend sauce to desired thickness. Top the pasta with the artichoke sauce. (Pasta is about 100 calories/cup.)

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Zuchini Spaghetti Recipe

Ingredients:

• 1 zuchini
• 1 yellow squash
• garlic, fresh or powder
• spaghetti sauce
• mushrooms
• 1 tomato
• salt, as desited
• oregan
• eggplant, if desired
• spaghetti noodles
• olive oil

Directions: 

Cut the veggies into small pieces. Cook the spaghetti noodles. Combine the spaghetti sauce with all the veggies and seasonings in deep saucepan, and let it simmer for 10-15 with the veggies and seasonings or as desired. Lightly add olive oil to the already cooked noodles.

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Quick Pasta Dish Recipe

Ingredients:

• 200g pasta shapes
• 1 can of ratatouille
• 1 can of chopped tomatoes
• 150g grated veggie cheddar
• 1 teaspoon oregano
• 1 teaspoon bazil
• 1 teaspoon thyme
• 1 teaspoon garlic powder (or fresh garlic)
• salt and pepper

Directions: 

Boil pasta. While pasta is cooking, put all the other ingredients in a pot and cook until cheese melts. Pour sauce over cooked pasta and serve.
Serves: 3-4

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Flavor (and bad breath) to the Max Pasta Recipe

Ingredients:

• 1/2 a handful of spaghetti (or however much you normally eat in one go)
• 3 tablespoons olive oil
• 3 cloves garlic, crushed
• 1/2 teaspoon dried chili flakes (adjust to your taste)
• salt
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mixed italian herbs
• 1/2 teaspoon paprika
• 1/2 cup of your favorite pasta sauce, or passata

Directions: 

Boil spaghetti according to package instructions in salted water, drain, and set aside.
in a small pan, heat olive oil, and when hot, add the chili and garlic cloves. Saute for just a minute, stirring occasionally to avoid burning. Add the pasta sauce to the flavored oil, and the remaining ingredients and stir until simmering hot.
It won’t look like a lot of sauce, but the oil will make sure all of the pasta gets coated with tons of flavor.
You can top with vegan parmesan if you like, or add vegan minced beef substitute to the sauce, but I find it delicious and flavorful on its own or as a side dish to vegan Eggplant/Aubergine Parmesan.

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Green Spaghetti Recipe

Ingredients:

• 1 10oz. pkg of chopped spinach
• 1/2 cup of dairy free grated parmesan cheese
• 1/2 cup tofu milk
• 1/4 cup of imitation chicken broth
• 2 tablespoon dairy free sour cream (optional)
• 2 tablespoon olive or canola oil
• 1 lb. medium spagetti

Directions: 

Heat/cook spinach in microwave or on stove top in broth. Add oil to water and cook spagetti until tender. Blend (in vitamix or other blender) the spinach with remaining ingredients. Serve green sauce over spagetti same as you would tomato sauce.

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Black Bean Pasta Recipe

Ingredients:

• Whole wheat spaghetti or other pasta
• Black beans the more spicy the better
• Salsa
• Dairy free sour cream

Directions: 

To make this you just layer the ingredients.
1st the pasta.
2nd the Black beans, the spicier the better, I like homemade but canned works.
3rd is the Salsa homemade or canned.
4th sour cre

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Zucchini Lasagna Recipe

Ingredients:

• 1 box lasagna noodles
• 1 – 2 zucchini
• 6 baby portobello mushrooms
• 6 button mushrooms
• 10 baby carrots
• 1/2 onion
• 1 cup frozen spinach
• 1/2 red, yellow or orange bell pepper
• shredded vegan mozzarella cheese (optional)
• 1/4 to 1/2 cup red wine
• 1/2 bag of vegan crumbles (optional)
• garlic to taste
• fresh basil to taste
• 1 jar (mine was 16 oz) premade marinara

Directions: 

Cook noodles to box specifications. While waiting for water to boil, preheat oven to 350. Chop all veggies "except zucchini" to be bite sized or as small as you wish them. (I like mine a little on the big side so they don’t get lost in the sauce). Set zucchini aside.
In a separate pan, heat the olive oil. Add garlic and onions and cook until onions begin to turn translucent. Add peppers and carrots, cook a few more minutes. Add mushrooms and saut

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Fettucini Alfredo Recipe

Ingredients:

• 1 pack of spaghetti
• vegan cheese (I like Heart to Heart…as many kinds as you want)
• dry basil pieces that you can sprinkle (get in any grocery)
• tomato sauce (optional)
• soymilk (optional)
• olive oil (actually it’s also optional…it just adds really nice flavor and texture)
• vegan cream cheese (optional)
• cheese Grater!
• Italian bread

Directions: 

1. Boil the spaghetti, add a drop of olive oil right after you drain, and put it into container
2. Throw desired hot spaghetti in bowl (try not to hit anyone).
3. Passionately grate Heart to Heart vegan cheese (whatever you want..chedder and mozerella….nacho and mozerella…etc.) on top. Mix together.
4. Shove the Italian bread in an oven or toaster oven and toast it!
5. Viola !!!! (believe it or not it tastes great at this point as it is).

Enjoy with delight (and eat it slowly savoring every cheesy goodness and sop up the sauce with bread);] Optional: add some vegan cream vegan cheese, a little soy milk, basil, tomato sauce, whatever.

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