Orrechiette With Broccoli Rabe 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!

Another variation and a way to add more flavor:

I’ve been experimenting with using non-fat yogurt as a base for sauces. I used a hand mixer and whipped up the yogurt, a clove of garlic, mustard and red pepper. The consistency was great and I added it to the sauce to thicken. But…it can also be used for a salad dressing (add pureed roasted pepper) or as a pasta sauce on its own – just experiment with other flavors ( I may try miso and ging
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Broccoli and Pasta Recipe

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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Farfalle Pasta Recipe

Ingredients:
  • garlic (as much as you like) crushed or minced
  • vegetable broth (I used the whole can)
  • portobello mushrooms (or any other wild mushrooms)
  • greens (arugula, swiss chard, spinach, etc..) chopped, only leaves
  • red peppers (3)
  • Farfalle pasta (bowties) others would work just as well
  • vegan red wine
Directions: 
  1. Roasting peppers:
  • This can be done on a barbecue or the oven. A barbecue adds a nice charcoal taste but if one isn’t available, the oven works fine. Roast peppers until charred on the outside. When this is done, store them in a paper bag for about 15 minutes. The steam allows the skin to be peeled more easily. Remove the outer layer of skin. This can be done while running under cold water. Cut off the top, slice in half and scrape the seeds. The peppers can now be sliced however you like. Store until use 
  • Pour about 1/3 cup broth into pan and bring to a boil. “Saute” garlic until softens. Add vegan red wine, cook down (about 5 mi). Add mushrooms, saute, add more broth and vegan wine, enough to keep pan covered. When the mushrooms have cooked down sufficiently, add rest of broth. Add chooped greens and red peppers. Cook until greens are wilted. The broth can be cooked down to increase thickness. Add cooked pasta.
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Fideo (Mexican Pasta) Recipe

Ingredients:
  • 6 nests fideo (angel hair pasta)
  • 12 oz jar picante sauce (mild or medium)
  • 1 cup julienned nopalitos (cactus) OR
  • 12 oz jar pickled cactus drained and rinsed OR
  • (in a pinch) 2 julienned and blanched bell peppers
  • 1 can pinto, poquito, anasazi, pink or other beans of your choice
  • 1 small can (4 oz?) diced green chiles
Directions: 
  1. cook the pasta according to package directions. blanch cactus, if using fresh. drain beans and green chiles. toss all ingredients together.
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Garden Pasta Recipe

Ingredients:
  • 1 small eggplant
  • 1 small zucchini
  • 1 small onion
  • 4 cloves garlic
  • 2 tomatoes
  • handful of broccoli flowerettes
  • marsala vegan wine
  • vegan red wine
  • balsamic vinegar
  • herbs (I used marjoram, sage, chives,
  • 1 pound linguine
Directions:
  1. Boil water for linguine. Dice onion and sautee’ in vegan wines and vinegar.
  2. Chop garlic and add after 3 minutes. 
  3. Throw in all herbs veges except the tomatoes, and cook down, adding water if necessary (cook pasta in the meantime). 
  4. When cooked to taste, add tomatoes.
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Vegetable Lasagna (vegetable lazania) Recipe

Ingredients
  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 2 heads fresh broccoli, chopped
  • 2 carrots, thinly sliced
  • 1 large onion, chopped
  • 2 green bell peppers, chopped
  • 2 small zucchini, sliced
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 3/4 cup Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (8 ounce) container small curd cottage cheese
  • 24 ounces ricotta cheese
  • 2 1/2 cups shredded mozzarella cheese, divided
Directions
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
  4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
  5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
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