Melody's Vegan Noodle Kugel Recipe

Ingredients:
  • 1 12-oz package wide vegan noodles (I used farfalle; broken lasagne noodles would work as well)
  • 1 15-oz package soft or silken tofu (I used Nasoya Enriched)
  • 3/4 cup Sucanat (you can put in less if this turns out too sweet for your taste)
  • 15 oz. raisins, or more, or less, depending on how much you like raisins (you can also substitute chopped peaches or some other fruit if you have a raisin aversion)
  • 3-4 tart apples, cut into small cubes (I like Granny Smiths best)
  • 1/4 cup applesauce
  • cinnamon to taste and for dusting
  • cardamom powder to taste
  • ginger powder to taste
  • vanilla to taste
Directions: 

1. Cook noodles according to package directions and drain.
2. Using an electric mixer or blender, cream the tofu with the vegan sugar, vanilla, and spices until smooth.
3. In a large bowl, mix all of the ingredients together until everything is well coated with the tofu “batter.”
4. Pour everything into a lasagne pan or other pan with high sides.
5. Bake at 425 degrees (F) for about 25 minutes or until the top is pretty dry and nicely browned.
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Easy Pasta Dish Recipe

Ingredients:
  • 2 cans hunts diced tomatos with green pepper, onion
  • 1 box of thin spaghetti noodles
  • pepper
  • parsley
Directions: 

All you have to do is cook up some noodles drain them, add as much of the diced tomatos as you want to your noodles, i believe one box goes with about 2 cans, heat the diced tomatos or you can eat it cold, add some pepper and parsley if needed and you got a really good low fat meal, if you bought some fat free noodles if they make them then its entirely fat free…
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Broccoli and Pasta Recipe #2

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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Orrechiette W/Broccoli Rabe, White Beans, and Mushrooms 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!
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Balsamic Bells with Pasta Recipe

Ingredients:
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • 3-4 cloves of garlic (depends on your taste), minced
  • 1 tablespoon Capers
  • 1/2-3/4 cup balsamic vinegar
  • 1/2 cup Cider vinegar
  • 1 pkg. rotini (whatever it’s called–the twisty stuff) pasta
Directions: 

Cook the pasta and drain it.
Meanwhile, throw the vinegars in a skillet. Heat it up and saute the garlic in it for about a minute.
Put the pepper slices in, stir them, bring to a boil.
Reduce heat. Throw in the capers and stir to mix.
Let the whole thing simmer for about 15-20 minutes.
Toss with pasta. It’s really tangy and go
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Artichoke Tomato Alfredo Recipe

Ingredients:
  • one can artichokes (not packed in oil)
  • 4-5 fresh tomatoes, chopped into large chunks
  • 1 medium onion, chopped fresh garlic (or 1 tablespoon garlic powder)
  • 1/2 cup fresh bazil, chopped (or 3 tablespoon chopped dried
  • 2 tablespoon whole wheat flour
  • 1/2 cup (or more) non-fat Soy Moo or low-fat soy or rice milk
  • fettucini, macaroni or spaghetti noodles
Directions: 

Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes. Cut the artichokes into small pieces. Add the artichokes (and liquid) into the saute with a little flour to thicken. Mix thoroughly, adding soy or rice milk and flour to desired thickness. Don’t cook the artichokes for long, just enough heat all ingredients and to blend sauce to desired thickness. Top the pasta with the artichoke sauce. (Pasta is about 100 calories/cup.)
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