Vegan Goodness!
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
olive oil
– 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
Eggplant Sauce
*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
Olive oil
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.
Starting from the outside leaves, fill with breadcrumbs until you reach the center. Put in large pot with a small amount of water on the bottom (about an inch deep), drizzle stuffed artichokes with olive oil, cover pot and cook on low – steaming artichokes. Cook until leaves are tender (about 45 mins)
Butternut Squash Stuffed Shells
1 butternut squash, peeled & cubed
½ tsp garlic salt
½ tsp cinnamon
Dash nutmeg
1 T margarine or olive oil
¼ C Maple syrup
Salt to taste
1 box Jumbo Shells
1 jar of organic tomato sauce or homemade sauce
Cook shells as directed by box and rinse with cold water so they can be easily handled. As shells are cooking put cubed squash in a deep pan and fill with water, bring to a boil and cook until squash is soft when pricked with a fork. Drain squash and put back in pan. Mash squash with potato masher and add seasonings. In a baking dish pour a thin layer of sauce. Fill each shell with squash mix and place in baking dish. Cover with remainder of sauce. Cover dish with tinfoil and bake at 400 for 30 mins.
Home-made Tomato Sauce
½ onion, diced
4 cloves Garlic, crushed
Large Can of Crushed tomatoes
Fresh Basil – the more the better!
Olive oil
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
Peppers:
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
Olive oil
– 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)