Perfect Veggie Pasta Recipe

Ingredients:
  • 1/4 lb broccoli
  • 1 large portabella mushroom
  • 2 cloves garlic (crushed)
  • 1/2 container tofu (cubed) (optional)
  • hand full of sliverd almonds
  • olive oil
  • “Bragg’s Liquid Aminos”
  • “thia kitchen-green curry paste” (to taste)
  • salt
  • your choice of noodles
Directions: 

Wash and cut broccoli and portabella into 1″ cube size pieces. In a large frying pan add about 2 tbsp olive oil. When the pan gets hot, add the garlic. When the garlic starts to brown, add in the broccoli and a couple dashes of braggs. The broccoli will cook faster in the oil than by steaming, so keep an eye on it. When it becomes soft, add the portabella, and a bit more braggs and the almonds. At this point, start preparing your noodles the usual way. Keep stirring the broccoli, and add in the tofu as well as the green curry. Let this cook on low for a couple minutes. Do not keep it on too long, or the tofu will crumble. When the noodles are finished, put them onto the dinner plates, and then add the broccoli mixture on top. Fast, easy, and delicious!
Read More

Fettucini with Mushrooms and Artichoke Hearts Recipe

Ingredients:
  • 2 tablespoon olive oil
  • 1/2 small bell pepper finely chopped
  • 1/4 soymilk
  • 1/2 jar artichoke hearts drained (approximately 3 oz)
  • 8 oz. sliced mushrooms (canned or fresh)
  • 1/4 cup vegan grated parmesan cheese or substitute
  • 1/2 teaspoon salt
  • 6 oz. fettucini pasta
Directions: 

Cook pasta until al dente, drain.
While pasta is cooking, place canned mushrooms (see *note below) and olive oil in sauce pan. Heat on medium heat for approximately 3 minutes.
Add peppers and cook for 2 more minutes.
Add artichokes, soy milk and vegan cheese or substitute. Simmer together 3 minutes or until hot.
Add salt and pepper to taste.
Toss pasta with sauce. Serve with additional “vegan cheese” if desired. Enjoy.

*Note: if you use fresh mushrooms you will need to saute them in olive oil until tender first.
Read More

Fettucini mmmm Romano Recipe

Ingredients:
  • 1/4 cup soft soybean margarine
  • 2 tablespoons parsley, flaked
  • 1 teaspoon crushed basil
  • 1 (8 oz.) package of vegan cream cheese, softened
  • dash pepper
  • 2/3 cup boiling water
  • 8 oz. vegan spinach fettucini
  • 1 clove garlic
  • 1/4 cup soybean margarine
  • 3/4 cup of your favorite vegan cheese substitute
Directions: 

Combine the soft margarine, parsley flakes and basil. Blend in cream cheese and pepper. Stir in boiling water; blend well. Keep warm.
Cook noodles according to package directions; drain.
Cook garlic in 1/4 cup margarine for one to two minutes. Pour over noodles; toss lightly and quickly to get it nicely coated. Sprinkle with 1/2 cup of the cheese substitute. Toss well.
Pile noodles on warm serving plate. Spoon warm veggie cream cheese sauce over. Sprinkle with remaining 1/4 cup “cheese”. Toss lightly to blend.
Read More

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.
Read More

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.
Read More

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.
Read More