Posts Tagged ‘pasta’
Homemade Lentil Soup
1 onion, chopped
2-3 carrot, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp oregano
1 tsp basil
1 bay leaf
1 14.5 oz crushed tomatoes
2 cups dried lentils, rinsed
8 cups of water (or 4 C water & 4 C veggie broth)
Fresh (or frozen) spinach
Salt & pepper to taste
Elbow pasta (1/2 box)
– In a large pot, heat olive oil, onions, carrots, celery, garlic oregano and basil – cook until onions begin to soften.
– Add lentils, bay leaf, water and tomatoes
– Bring to boil and then reduce to simmer for 1+ hours
– After 40 mins – boil water and cook pasta
– Add spinach salt & pepper and cooked pasta to soup.
1 Box Pasta
Fresh Green beans
1 large red pepper
1 medium onion
1 can Chick peas, rinsed & drained
2 cloves garlic
salt, pepper, dried basil, sugar to taste
– While water is boiling, cut up all veggies and saute over med-low heat in olive oil and seasonings (add chickpeas once veggies are cooked)
– Cook pasta as directed, drain and dress with olive oil and some additional salt & pepper
– Top pasta with veggies
*A FAMILY FAVORITE*
1 medium eggplant, cubed
1 onion, chopped
1 red pepper chopped
4-5 cloves garlic
Bunch fresh basil
Salt& pepper to taste
Sugar (1Tb more or less to taste)
Crushed red pepper, a dash
Crushed Tomatoes, 1 large can
– In a large pot, place eggplant, onion and peppers in seriously coat with olive oil, sprinkle with some salt, pepper and sugar
– Cook over medium-low until eggplant is soft (about 10 minutes)
– Add crushed tomatoes, garlic, fresh basil, sugar, salt, pepper and crushed red pepper to taste
– Cook over low heat for another 10-20 minutes.
– Serve hot over pasta.
Home-made Pumpkin Ravioli with Hazelnut Cream Sauce
- 2 Cups Flour
- 2/3 Cup Water
- ½ tsp salt
- 1 T olive oil
Mix all ingredients together until dough comes together in a ball. Kneed on floured surface until smooth. Cover and let rest for 10 minutes. Roll out into sheets (or use hand crank pasta machine – Pull off small chuck (about 1/8th of ball) flour well and run through on 1st /largest setting, re-flour, fold into thirds and run through the 2nd setting, repeat until the desired thickness – we use #5 on our machine) if it’s too thin then the fillings seems to seep out. Once in strip and desired thickness, cut into squares, fill with pumpkin filling and fold, be sure to press together edges well so filling doesn’t escape. Place on flat floured surface until ready to cook – DO NOT stack on top of each other or they will stick and rip. Once ready to cook, place 5 or 6 raviolis into boiling water. Wait until raviolis start to float (about 30 secs) and take out of water with slotted spoon.
- 1 large Carrots
- 1 small onion
- 1 cloves garlic, minced
- 1 Tbs vegan margarine or oil
- 1 16 oz can pureed pumpkin
- Salt & pepper to taste
- 1tsp coriander
- 1 tsp allspice
- 1 Tbs Maple syrup
In a medium pot, cook carrot, onion, garlic, salt, pepper coriander and allspice in margarine until soft. Then, add pumpkin puree and maple syrup. Cook on low heat for a few minutes or until ready to use.
- 2 Cups Soy Milk
- 1 Cup toasted, chopped hazelnuts
- 3 cloves garlic, minced
- Dash white pepper
- Dash cayenne pepper
Combine all ingredients in small pan and bring to a boil. Lower heat and simmer for 10 mins. Transfer to food processer or blender and blend until smooth. Return to pan and keep warm on med-low heat. If not thick enough bring back to a boil until thickened.
Also – These are seriously DELICIOUS!!!!!
1 can Cannellini beans (white beans)
Spices to taste: salt, pepper, crushed red pepper
– Cook Pasta
– While pasta is cooking, sauté onion and garlic in olive oil with spices (add spinach if using frozen- wait if it’s fresh)
– Once onions are soft, add beans and spinach (if fresh)
– Mix in pasta once cooked… mix well adding some more olive oil and salt & pepper if needed.
– Mix in fresh tomatoes (optional)
Sugar snap peas
1 Tb vegetable oil
1 inch fresh ginger, peeled and chopped
2 cloves of garlic, chopped
2 Tb sesame oil
3 Tb Braggs or soy sauce (more to taste)
Angle hair pasta (or rice noodles) *Use rice noodles for GF
– Sautee vegetables, garlic and ginger in vegetable oil & 1 Tb of Braggs (you can also add a dash of crushed red pepper and sugar if you want)
– Cook & drain pasta.
– Mix in sesame oil and rest of braggs.
– Mix in veggies and top with sesame seeds.
2 Cups Walnuts, toasted *
½ Cup Olive Oil
½ Cup Veg. Broth
Garlic (1-2 cloves if raw – whole head if roasted first)
½ tsp Salt
¼ tsp Pepper
1. Blend all ingredients, using food processer or blender until creamy (add more water or broth if needed)
2. Stir with cooked pasta… top with lightly sautéed vegetables… or a fresh tomato salad.
It’s creamy – like a vegan alfredo sauce.. but packed with omega-3 and protein! This is a long-time family favorite.
* careful not to over-toast.
Home-made Tomato Sauce
½ onion, diced
4 cloves Garlic, crushed
Large Can of Crushed tomatoes
Fresh Basil – the more the better!
Sugar to taste (around ¼ Cup)
Italian spices (salt, pepper, oregano, crushed pepper) to taste… I only put a pinch of oregano, since the taste can be overpowering.
– Sautee onions in olive oil until translucent
– Add crushed tomatoes and all other ingredients – including additional olive oil
– Simmer for 20-40 min on low heat
4 Italian peppers
1 onion, diced
1 red pepper, diced
3 cloves garlic, chopped
4 slices of vegan-friendly bread
Italian spices (basil, oregano, garlic powder, salt, pepper) to taste
– Preheat oven to 400
– Sauté the red peppers, onion & garlic (with some salt & pepper and a dash of sugar) in olive oil, until soft
– Toast slices of bread & put in blender or food processer to make bread crumbs
– Mix sautéed vegetables, bread crumbs and Italian spices in a bowl – add some olive oil to bread mix if it’s not moist looking
– Cut off tops of Italian peppers, wash and get out seeds
– Stuff each pepper with bread crumb mix
– Bake until peppers are soft and starting to brown (30-60mins)
Vegan friendly bread
Italian seasonings (basil, oregano, salt, pepper, garlic)
– Mix flour and water to make a pancake batter consistency
– Make bread crumbs by toasting 2-4 slices of bread and blend in food processer – mix in Italian seasonings
– Heat olive oil in frying pan (you may need to add more oil as you cook the eggplant)
– Slice Eggplant, dip into batter and then bread crumbs, place directly into frying pan
– Flip eggplant once the bottom side is browned
– Once both sides are cooked, place on plate with paper towel on it to cool
– Fried Eggplant can be served with pasta & sauce or in a sandwich with fresh basil, red peppers and greens.