Green Spaghetti Recipe

Ingredients:
  • 1 10oz. pkg of chopped spinach
  • 1/2 cup of dairy free grated parmesan cheese
  • 1/2 cup tofu milk
  • 1/4 cup of imitation chicken broth
  • 2 tablespoon dairy free sour cream (optional)
  • 2 tablespoon olive or canola oil
  • 1 lb. medium spagetti
Directions: 

Heat/cook spinach in microwave or on stove top in broth. Add oil to water and cook spagetti until tender. Blend (in vitamix or other blender) the spinach with remaining ingredients. Serve green sauce over spagetti same as you would tomato sauce.
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Black Bean Pasta Recipe

Ingredients:
  • Whole wheat spaghetti or other pasta
  • Black beans the more spicy the better
  • Salsa
  • Dairy free sour cream
Directions: 

To make this you just layer the ingredients.
1st the pasta.
2nd the Black beans, the spicier the better, I like homemade but canned works.
3rd is the Salsa homemade or canned.
4th sour cre
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Zucchini Lasagna Recipe

Ingredients:
  • 1 box lasagna noodles
  • 1 – 2 zucchini
  • 6 baby portobello mushrooms
  • 6 button mushrooms
  • 10 baby carrots
  • 1/2 onion
  • 1 cup frozen spinach
  • 1/2 red, yellow or orange bell pepper
  • shredded vegan mozzarella cheese (optional)
  • 1/4 to 1/2 cup red wine
  • 1/2 bag of vegan crumbles (optional)
  • garlic to taste
  • fresh basil to taste
  • 1 jar (mine was 16 oz) premade marinara
Directions: 

Cook noodles to box specifications. While waiting for water to boil, preheat oven to 350. Chop all veggies "except zucchini" to be bite sized or as small as you wish them. (I like mine a little on the big side so they don’t get lost in the sauce). Set zucchini aside.
In a separate pan, heat the olive oil. Add garlic and onions and cook until onions begin to turn translucent. Add peppers and carrots, cook a few more minutes. Add mushrooms and saut
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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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