Entirely Vegan “Roast Reindeer Linguini” Recipe

Ingredients:
  • 1 box/packet of organic linguini (or angel hair if you prefer)
  • 2 red capsicums (bell peppers to you Americans)
  • 1 large onion
  • garlic to taste (I adore garlic and use up to six or more cloves)
  • 2 – 3 red chilies
  • several artichoke hearts
  • handful of Kalamento olives (pitted if possible)
  • herbs – parsley, basil, oregano, marjoram – plenty of them!
  • sun dried tomato pesto
  • black pepper and sea salt
  • olive oil
Directions:

Obviously, the name of this recipe is a joke – I don’t remember how it came about, me and my friends had been drinking a lot when I first cooked the recipe. It’s an (extreme) variation on your typical oglio e aglio sauce.
1. Cut capsicums into thin strips. Slice the chilies and quarter the onion. Chop the artichoke hearts. Mince the garlic and the herbs.
2. Heat the oven to about 200 degrees Celsius. Pour some olive oil in the bottom of a large baking pan, and make sure it is all covered.
3. Put the ingredients from step one into the pan and mix them all about together to ensure they are all mixed up and the vegetables are thoroughly covered with the herbs and garlic.
4. Roast this in the oven for approximately forty minutes or until they are thoroughly roasted (onions should be golden and capsicum skins blistering). A very divine fragrant scent should permeate the air. Enjoy it!
5. In a large pot, boil a couple of cups of water, as much as you need to cook the amount of pasta you’re using. Once boiling, drop in a smidgen of olive oil, grind some salt in and then drop the linguini in. Cook until al dente.
6. Drain the pasta in a strainer. Add a couple of big teaspoons of the pesto and flip until the pasta is covered. Then add your roasted vegetables. Again, flip until they are right through the pasta.
7. Add some cracked black pepper and sea salt, and garnish with a dash of diced parsley.
8. Serve with a glass of chilled lambrusco! Mmmm…
Read More

Easy Mushroom Stroganoff Recipe

Ingredients:
  • 3 sups vegan soymilk
  • 1/2-3/4 cup nutritional yeast
  • 2 tablespoon cornstarch
  • 3/4 – 1lb chopped or thin sliced mushrooms
  • 1 cup chopped broccoli or steamed chopped spinach (optional)
  • olive oil
  • salt and pepper
  • 1/4 cup or more vegan white wine
  • 12 oz package linguini or other pasta
Directions: 

Boil pasta according to directions. Saut
Read More

Mock Chicken Tetrazzini Recipe

Ingredients:
  • 3 cups (8 oz) uncooked pasta (rotini, etc.)
  • 2 packages (desired amount) of chicken flavored seitan
  • 1/4 cup non-hydrogenated vegan margarine
  • 1 cup chopped sweet red pepper
  • 1/2 cupped sliced green onion
  • 1/4 cup all-purpose flour
  • 2 cups soy or rice milk
  • 1 3/4 cups veggie broth
  • 1/3 cup dry sherry, vegan soymilk or water
  • 1/2 cup grated vegan soy parmesan, divided in half
Directions:
 
Heat oven to 350F. Cook pasta according to directions for 7 minutes; drain. In a 3 qt. baking dish, stir together hot pasta and mock chicken. Meanwhile, in a 4 qt. saucepan over high heat, melt margarine, add pepper and onion and cook 5 minutes stirring occasionally until pepper is tender. Reduce heat to medium. Stir in flour, cook one minute, stirring constantly. Stir in milk, broth and sherry. Cook, stirring frequently, until mixture boils and thickens. Remove from heat. Stir in 1/4 cup parmesan cheese. Add salt to taste. Pour sauce over pasta mixture, sprinkle with remaining cheese. Bake 20 minutes or until hot and bubbly.
Don’t be scared off by the long instructions – it’s really very easy and fast and my kids didn’t bother waiting for the final baking,they ate it right from the pot.
This is great for the new vegan who still misses meat and cheese.
Serves: 6 one cup servings
Read More

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.
Read More

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…
Read More

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
Read More