chopped veggies – I used: mushrooms, cherry tomatoes, asparagus
shredded cheese – I used: cheddar, monterey jack, parmesan
1 clove garlic, chopped
1-2 cup whole milk 1-2 cup vegetable stock
2 tbs flour
1. In a large pot, saute the mushrooms and chopped garlic in some olive oil until garlic is fragrant and soft.
2. Add all other ingredients to the pot. Start with 1 cup milk and 1 cup veggie stock. Add more if needed – pasta should be fully submerged so that it can boil.
3. Stir well, bring to a boil, then cover and lower heat to a simmer. Cook until pasta is done (about 15 mins).
4. OPTIONAL: If you’re anxious to dig in, you can eat it at this point and it’s delicious! Or you can take the extra step to bake it. Scoop pasta mixture into a baking pan, top with some extra cheese, and bake at 400 until the cheese on top is melted (about 7-10 mins).
I’ve said before that one of my favorite combos is spinach, tomato, artichoke. I used that combo in this awesome tortellini soup. This soup is so great because it’s light, yet filling.
1 package refrigerated cheese tortellini
6 cups vegetable broth
3 tbs pesto
2 tbs olive oil
3 garlic cloves
1 tbs all-purpose seasoning
1/2 yellow onion
3 roma tomatoes
1-2 cups fresh spinach
1 can artichoke hearts
1. Boil a pot of water. (NOT the pot you’re going to use to make the soup in.) Once the water is boiling, drop in the roma tomatoes. Remove them once the skin has split open. If the skin does not split, take the tomato out, cut a small “X” on the end of it, then put it back into the water until the skin begins to peel away. Remove tomatoes from water and set aside to cool.
2. In the pot where you will make the soup, heat chopped onion, chopped garlic cloves, pesto, olive oil, and seasoning.
3. Once the onion is cooked and fragrant, add the vegetable broth and bring it to a boil. Once boiling, add the tortellini and boil according to package directions (usually 7-9 mins).
4. While tortellini is boiling, chop the tomato and artichoke. Add the artichoke, tomato, and spinach to the pot and boil just for a minute or two. Turn off the heat. (You want the veggies to stay fresh!)
Pasta (egg noodles are traditional for stroganoff, but any vegan pasta will work. Choose a tagliatelle if you want the shape of egg noodles.)
Mushrooms (any kind – I used button), sliced
1/4 onion, chopped
1-2 clove garlic, chopped
1 cup soy or almond milk
1/4 cup flour
1/2 cup vegan sour cream (I like Tofutti brand. Or try these alternatives.)
Olive oil for cooking
1. Boil the water and cook pasta according to instructions.
2. While pasta is boiling, cook chopped onion and garlic in some olive oil. Add the chopped mushrooms and cook until tender.
3. Add flour and soy/almond milk and continue stirring until sauce thickens.
4. Once the pasta is cooked, drain the water. Pour the mushroom sauce over the pasta and add the sour cream. Mix well. Serve.
Try topping it with some kale or spinach!
My friend Caitlin sent me this recipe and said it was one of her favorites and I must try it. It is so good! The crispy, roasted chickpeas and breadcrumbs really make this pasta special by giving it some crunch! I modified the original recipe slightly by using kale.
1 can chickpeas, rinsed and patted dry
1/2 cup panko bread crumbs
1/4 cup capers, drained
2 cloves garlic, chopped
1. Heat oven to 400 degrees. Boil the pasta.
2. While pasta is boiling and oven is heating, mix the chickpeas, capers, garlic, and breadcrumbs with some olive oil. Then spread the whole mixture out on a baking pan.
3. Roast the chickpea mixture for 18-22 minutes, or until the chickpeas are crispy.
4. While the chickpeas are roasting, drain the pasta and add the kale immediately to the hot pasta. Stir until kale becomes soft and turns bright green.
5. When the chickpeas are done roasting, top the pasta and kale with the chickpea mixture. Drizzle with olive oil and lemon juice.
Black Eyed Peas, cooked (either cook ahead of time or use canned)
3 tbs olive oil
1. Boil the pasta.
2. While pasta is boiling, chop the squash, tomato, and tear the kale into pieces.
3. When the pasta has about 5-7 minutes left to boil, add the squash to the pot of boiling pasta.
4. When the pasta has about 1 minute left to boil, add the tomato, black eyed peas, and kale to the pot of boiling pasta. Stir until kale turns bright green, but don’t overcook (don’t let kale start turning dull/dark green).
5. Drain. Stir with 3 tbs olive oil and juice of 1 lemon.
I wanted to make a healthier, oil-free pesto so I simply took my usual pesto recipe and substituted 1/2 avocado for the oil. The result was a creamy pesto sauce with the avocado giving it a nice variation on the flavor.
I served it over pasta with broccoil and lima beans. It was a very green dinner!
A lot of fresh basil leaves (1-2 cups)
1/4 cup walnut or pine nuts
1-2 garlic cloves
1/4 cup vegan parmesan (like this) or nutritional yeast
2 tbs (or more if need) non-dairy milk (I used almond milk)
1. Combine all ingredients in a food processor.
My family ate Easter lunch with friends who made us this delicious Pasta alla vodka!
2 cans crushed tomatoes with basil
1/2 – 1 onion, chopped
4 cloves garlic, pressed
1 zuchini, sliced
1 bell pepper (color your choice), chopped
1/3 cup vodka
1/3 cup cream (optional)
2 tbs olive oil
1. In a pot brown the onion and garlic in the olive oil.
2. Add the cans of tomatoes, the chopped zucchini and bell pepper, the vodka, and cream (if using).
3. Cook until vegetable are to desired firmness.
4. Serve over pasta!
I fell in love with Koshari when I went to Egypt. (Also spelled Koshare or Kushare.) It’s a cheap, traditional dish there that they sell from carts and walk-up windows. And it is delicious and really easy to make!
Pasta* (a small noodle, like elbow macaroni or mini-shells is best)
1 can diced tomatoes
1/2 onion (or I actually used green onion – about 3 of them)
2 garlic cloves
Red pepper flakes
Fried onions (like, from a can – optional)
Hot sauce (like Tabasco or Sriracha – optional)
*This is an excellent dish for using leftover pasta or rice. (I’m assuming I’m not the only only one who boils too much pasta or rice every single time!)
1. In separate pots, boil the pasta, the rice, and the lentils.
2. When these are done (or nearly done, if you’re a multi-tasker), sautee the chopped onion and garlic with some olive oil in a pan. Add the can of diced tomatoes and season with the red pepper flakes.
3. In a bowl, layer the noodles, rice, lentils, and tomato mixture, then top with some hot sauce and fried onions.
1/2 cup vegetable broth
3 tbs creamy peanut butter
3 tbs soy sauce
2 tbs honey
1 tsp fresh grated ginger
1/4 tsp ground red pepper
2 tbs chili sauce (like Sriracha)
2 cloves garlic, minced or pressed
1/2 tsp lime juice
mixed vegetables (I used carrots, snow peas, and green bell pepper)
optional: top with chopped peanuts and/or chopped cilantro
1. Boil pasta according to directions.
2. As pasta is boiling, make the sauce by combining all ingredients (except the mixed veggies) in a pot. Heat and stir until sauce is hot and creamy.
3. Pour the sauce over the cooked, drained noodles and mix well.
4. While the pasta and sauce are still hot, add the chopped, mixed veggies and mix well. Optionally, top with chopped peanuts and/or chipped cilantro.
Recipe inspired by allrecipes.com.
My great-aunt was in town from New York for Thanksgiving. She’s from the Italian side of my family, so she made us this fantastic Italian dish!
Pasta sauce (we used my mom’s homemade sauce)
Optional: an egg or milk to soften the ricotta
Optional: fresh parsley
*For a veganized version, use a tofu ricotta recipe, vegan mozzarella (like Daiya), and vegan Parmesan (like Galaxy).
1. Preheat the oven to 375. Boil the ziti according to directions.
2. Optional: While the pasta is boiling, add an egg or milk to the ricotta and mix to desired consistency. Mix chopped parsley into ricotta.
3. In a baking pan, mix cooked ziti, pasta sauce, ricotta, and some mozzarella and parmesan.
4. Top with mozzarella and parmesan.
5. Bake for 20-25 minutes at 375.