No Tofu Alfredo Recipe

Ingredients:

• 1/4 stick of margarine
• 1 cloves worth of garlic (or more)
• 1 cup of plain soymilk
• 1 tablespoon of flour
• 1/2 cup of vegan parmesan vegan cheese
• 1/4 cup of finely grated vegan mozzarella cheese. (I used Veganrella)
• salt, pepper, garlic powder

Directions: 

1. Melt the margarine in a saucepan.
2. Add the garlic and let it sit for a couple minutes so the garlic flavor can infuse into the margarine. Stir it!
3. Add the soymilk and the flour. Whisk it.
4. Add the seasonings and the vegan cheeses. Whisk it thoroughly until the vegan cheeses melt. It will start to really thicken up once it gets hot.

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Pasta with Avocado and Tomatoes Recipe

Ingredients:

• 1/2 package spaghetti
• 2 fresh tomatoes, cut up in cubes
• 1 avocado, cut up in cubes
• 3 garlic cloves, minced
• 1/4 cup olive oil
• vegan parmesan cheese, optional

Directions:

Cook pasta as directed and drain. Place all ingredients in a bowl and stir. Serve.

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Eggplant Penne with Fresh Tomato and Olives recipe

Ingredients:

• 1/3 eggplant
• 1 ripe plum tomato
• 8-10 black olives
• 1 cup penne (whole wheat or flour)
• fresh garlic cloves or garlic powder
• salt and pepper to taste
• pinch of red pepper flakes (optional)
• olive oil
• lemon (optional)

Directions: 

Cut the eggplant into rounds, then 1/2- inch slices. Toss with salt and pepper. In a pan, heat olive oil on high and then toss in the eggplant. Crush a few cloves of garlic and saute them with the eggplant, or use a little garlic powder. Cook on medium for about 10-15 minutes, or until tender and browned. (I prefer the eggplant a little blackened, it lends a smokier taste to the dish.)
Bring water to a boil for pasta. Slice the tomato and put it in a coriander. Submerge the tomato slices in boiling water for about 10 seconds. Remove and set aside. Pit and tear the olives.
Boil penne until tender. Remove eggplant and pasta. Put tomato, eggplant, pasta, and olives in a bowl together, tossing with a little olive oil, pepper, and red pepper flakes. Squeeze a little lemon juice over the dish.

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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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