Pasta Fresca Recipe

Ingredients:
  • 1 lb dry penne (or other favorite pasta)
  • 4-5 medium tomatoes
  • 1 (good size) bunch of fresh basil
  • a few tablespoons (or more) of olive oil
  • salt and pepper to taste
Directions: 

Boil the penne as directed on the package.
Cut the tomatoes into fourths and squeeze them with your hands into your serving bowl to release all the seeds and juice (the whole mushy tomato AND the juice and seeds should go into the bowl). Tear the basil leaves and add to the tomatoes. Add a good bit of olive oil (at least a few tablespoons) and season well with salt and pepper.
Mix your tomato-basil sauce with the cooked, drained pasta and serve either warm or chilled.
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Hollys Pasta Greens Recipe

Ingredients:
  • 1 lb of organic wheat pasta (I use angel hair)
  • 2 tablespoons of chopped basil
  • 1/4 cup of olive oil
  • 2 cups chopped spinach
  • 2 cans of mushrooms
  • 4 quarts water
Directions: 

Bring pasta to a boil with 4 qts of water, add in 1/4 cup of olive oil & chopped basil. Let cook until pasta is not hard, then add in chipped spinach and mushrooms. Drain and top with chopped walnuts and/or vegan “vegan cheese”. I added wheat bread with vegan margarine and sprinkled garlic for a side.
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Orzo Mushroom Pasta Recipe

Ingredients:
  • 1 cup orzo pasta (or rice)
  • 1/2 cup vegetable stock
  • 8 ounces of assorted mushrooms
  • 1/3 cup chopped green onions
  • 2-3 cloves of garlic (minced)
  • 1/8 teaspoon marjoram
  • 1 tablespoon olive oil
  • salt and pepper to taste
Directions: 

Cook pasta according to package directions. In a separate skillet heat oil on med high. Add mushrooms onions garlic salt and pepper. Heat about 5 minutes then add marjoram and vegetable stock. Cook it down until only a bit of liquid remains. Mix with pasta and serve. Vegan “chiken” or tofu may be added to make a meal. Or pasta can be replaced with brown rice. Get creative with this dish!
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Vegan Baked Macaroni & Cheese Recipe

Ingredients:
  • 2 cups elbow macaroni
  • 1/2 cup olive oil
  • 1/4 cup flour
  • 3/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 tablespoon tamari
  • pinch of salt (to taste)
  • pinch of black pepper (to taste)
  • 1 3/4 cups boiling water
  • 3/4 cup vegan Japanese panko bread crumbs
Directions: 

Cook the elbow macaroni according to its directions. Drain and rinse well. set aside.
Make a roux by whisking together the flour and 1/4 cup of olive oil in a sauce pan over low-medium heat. When the roux is thick, add the 1 3/4 cups boiling water, spices, tamari, and nutritional yeast. Whisk well, and when the mixture is thoroughly mixed, add the remaining 1/4 cup of olive oil (or to desired consistency). Give it a taste, and add salt or pepper accordingly.
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Vegan Lasagna with Veggies Recipe

Ingredients:
  • 1 box lasagna noodles
  • 2 jars of lasagna/spaghetti sauce
  • 2 pouches (or 1 box) of vegan “ground beef” crumbles
  • 2 cups lightly cooked veggies of choice (any combination of spinach, zucchini, black olives, mushrooms)
  • 8-10 oz. vegan soy cheese
  • 1 16 oz. tub of firm tofu (not silken)
  • 1 8 oz. tub of vegan “cream” cheese (optional, but makes a nice consistency)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 cloves of garlic
  • 3 tablespoons nutritional yeast (optional, but good)
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of basil
  • salt and pepper to taste
Directions: 

Boil water and cook lasagna noodles. Drain when cooked and let cool. Meanwhile, cook the veggies if raw. Microwave the veggie burger crumbles according to box directions. Shred the vegan soy cheese.
Put the last nine ingredients, starting with tofu, (except Tofutti cream vegan cheese) into a food processor. Use the pulse function to keep the coarse texture of the tofu. If adding Tofutti, microwave for 30 seconds to soften. Use a wooden spoon to mix lightly into the blended ricotta mixture.
Layer the ingredients in two or three layers, starting with noodles, then sauce, then tofu ricotta, then veggies. Repeat. Top it with a layer of sauce and vegan soy cheese. Bake for 40 minutes at 350 degrees. Cool slightly, eat and enjoy. Contains 6-8 servings.
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Yummy Pasta Salad Recipe

Ingredients:
  • 1 package rotelle (wagon wheel shaped pasta)
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, diced -or- 1 pint cherry tomatoes, cut in half
  • 1/2 cup Newman’s Own Balsamic Vinaigrette dressing
Directions: 

Cook pasta according to package instructions, drain and rinse, place in a large bowl. Add the rest of the ingredients and mix well. Refrigerate for several hours, or overnight.
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