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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Dill Mustard California Pasta Recipe

Ingredients:
  • 1 bag pasta
  • 2-3 green onions
  • 1/2 jar black olives
  • 1 jar pimentos
  • 1/4 large green pepper
  • 2 crushed garlic cloves
  • small amount of white vinegar
  • 1/4 cup or so of olive oil
  • good size amount of dijon mustard
  • garlic salt to taste
  • dash black pepper
  • lots of dry dill weed
  • about 2 teaspoons of vegan brown sugar
  • dash of tobasco sauce
Directions: 

Cook pasta.
Fry green onions, olives, pimentos, green pepper, and crushed garlic in a little oil of your choice until pepper is slightly cooked but still crunchy.
Whisk all other ingredients to make sauce. This is really a to taste sauce mix, so experiment. The dashes and lots, should give you a sense of portions. Find what works for you.
Mix everything together. Serve hot, and eat cold leftovers the next day.
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Pesto Recipe

Ingredients:
  • 1 1/2 cups fresh basil leaves
  • 1 tablespoon vegan parmesan cheese
  • 1/4 cup pine nuts
  • 1 to 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • fresh cracked pepper
  • 1 teaspoon dried oregano
Directions: 

1) Pulse pine nuts and garlic in food processor about 10 times or until broken down slightly.
2) Throw basil leaves and lemon juice in and grind together while slowly pouring olive oil in.
3) Add parmesan cheese, oregano, and cracked black pepper and pulse one last time.
Serve with pasta or over grilled bread.
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Left-over (Creamy)Pasta Recipe

Ingredients:
  • 1 tablespoon olive oil
  • about 1 cup mushrooms
  • 1/2 onionax
  • 2 to 3 cloves garlic
  • sea salt
  • 2 to 3 tablespoons nutritional yeast
  • fresh ground pepper (to taste)
  • 1 tablespoon Nayonaise (or other mayo substitute)
  • pasta (I used spaghetti)
Directions: 

Saute in the oil until tender mushrooms, onion, and garlic. Seasoned with sea salt. Add Nayonaise and nutritional yeast, and simmer on low.
Cook pasta to your liking. When done, drain but do not rinse. Add the pasta to the sauce that is still simmering in the pan. Mix well and serve.
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Quick Pasta & Peas Recipe

Ingredients:
  • 1 lb (450 grams) medium sized pasta (bow ties, penne, fusilli, etc)
  • 1 med. size can of sweet green peas
  • 1 small onion a bunch of green onions
  • 1-2 tablespoon olive oil
  • 1-2 tablespoon dried bazil (or fresh)
  • salt/pepper to taste
  • Lots of salted water to boil pasta
Directions: 

While water is heating to the boiling point, clean and chop onions. In a small saucepan, over medium heat, gently saute chopped onions in the olive oil. When the onions are soft and transparent, add the can of peas, with the juices, and the crushed or chopped basil, and salt/pepper to taste. Reduce heat to low once the mixture is hot and wait for the pasta to be cooked.
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Angel Hair Primavera Recipe

Ingredients:
  • angel hair pasta
  • green pepperr
  • red pepper
  • 3 to 4 fresh garlic
  • olive oil
  • onions
  • plum tomatoes
  • bazil and pepper to taste
Directions: 

Use the amount of olive oil desired, thinly slice cloves of garlic and sautee in olive oil. Add sliced onion sautee for 5 minutes. Add chopped tomatoes, and peppers along with basil and pepper. Be sure to cook vegetables for short period of time as you want them to be crispy. While you are putting this together, water should be boiling. Turn off pan vegetables are in 5 minutes after you have added peppers and tomatoes. Cook pasta and strain. Add a touch of olive oil to pasta and put on individual plates. Add sauteed vegetables. Sprinkle with a strong, dairy free grated cheese. Serve with Itilian vegan bread and a small salad. Quick and Easy.
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