Our Veggie Kitchen

This actually started as out as a rescue meal at my monther-in-law's very rural home.  I had a jar of tomatoes, a can of olives, a head of cabbage and some soy curls.  We were hungry, probably not sober and dinner tasted so good.  When we got home, I played with the ingredients a little, balanced the sauce and it's become a staple.  I love that it's not dominated by too much pasta or a heavy sauce.  It's a perfect summer meal.  I usually double the sauce, make it ahead of time and freeze half.

To make the sauce, heat the oil in a sauce pan over medium heat.  Add the red pepper flakes and garlic for a few seconds, until fragrant.  Add the the wine and let it mostly cook off.  Add the diced tomatoes and sun dried tomatoes.  Bring to a boil and simmer, stirring occasionally, until the diced tomatoes start to break up and the sauce thickens slightly.  Stir in the miso, thyme and lemon juice.  You can set aside the sauce off the stove, if necessary, or make it ahead of time.

Prepare the cabbage, onion, olive and soy curls.  Bring a large pot of salted water to a boil.  Heat a large saute pan over medium high heat.  Add the pasta to the boiling water.  Cook for 8-10 minutes.  While the pasta is cooking, add oil to the pan.  Add the onion and saute until it begins to soften.  Add the cabbage, in handfuls until the cabbage is fully cooked.  It should be done close to the time that the pasta is done.  Combine the sauce, cabbage, soy curls and olives.  Cook until all ingredients are hot, only a minute or two.

5 Servings:  457 calories (20g fat, 53g carbs, 17g protein)

Kheema is a dish with ground meat with delicious masala spices.  Seviyan is a thin vermicelli noodle.  I've got a particular photo in one of my Indian cookbooks that I find every time I open my cookbook.  I finally veganized it.  I packed it full of vegetables and substituted the Indian vermicelli with cut the cut spaghetti noodles I use for my Rica Roni.  This makes a ton of food.  It's great for potlucks, family gatherings or just dinner and leftovers.

Tofu Kheema Seviyan
Saute:
1/4 cup vegetable oil
1 tsp cumin seed
1 red onion
1 lb tofu, drained
1 tbs ginger, minced
4 cloves garlic, minced
2 Serrano peppers, seeded & minced
6 oz seviyan (vermicelli) or cut spaghetti noodles
1 1/2 cups water

Vegetables:
1 red bell pepper
1 cup frozen corn, thawed
1 1/2 cups frozen peas, thawed

Spices:
1 cinnamon stick
1 dozen curry leaves (optional)
1 tsp salt
1/2 tsp turmeric
1 tbs ground coriander
1/4 tsp asafoetida

Stir In:
6 tbs soy yogurt
1/2 cup cilantro, chopped
1 tsp garam masala

Heat the oil in a large nonstick satue pan over medium-high heat.  Add the cumin seeds and cook and cook until they begin to pop.  Add the crumbled tofu and onion.  Saute, stirring occasionally until the tofu begins to brown in places.  Add the garlic, ginger, chili peppers and spices.  Saute a couple more minutes, until aromatic.  Add the vermicelli and saute a couple more minutes.  Stir in the bell pepper, corn and peas.  Saute until the bell pepper is  soft.  Add the water and bring to a boil.  Cover and simmer over medium heat, stirring occasionally for about 15 minutes, until the pasta is soft and the water is absorbed.  Stir in the soy yogurt, cilantro and garam masala.  Bring back to temperature and serve.

 6 Servings:  387 cal (15g fat, 44g carbs, 20g protein)

There's a story behind this name.  This is basically a vegetable & noodle dish in a mild curry sauce.  When I started cooking Thai food, my daughter turned her nose up to curry.  She did, however, love the noodle dishes I made and she loves yakisoba and lo mein.  So, initially, the name was meant to fool her.  And it worked.  Now she is older and wiser.  For some teenage reason, she doesn't like red curry but she still likes Thai Lo Mein.  She also likes "Thai Lo Mein-With-Rice-Instead-Of-Noodles."   The teenage brain is a marvelous thing!

Here are a couple of ingredient notes:

I usually use a mix of soy yogurt and coconut milk instead of all coconut milk.  This choice is purely driven by calories.  Coconut milk is almost completely saturated fat.  It's delicious!  If you are concerned about calories the soy yogurt/coconut milk mixture will give better results than lite coconut milk, which is watered down.  You're welcome to use all coconut milk as well.  Like I said, Delicious!

I have found two methods to successfully cook rice noodles.  The first and most successful is pan fry pre-soaked noodles.  This takes a little practice and requires a large pan, but gives better results because you have more control.  The second is to add presoaked noodles to boiling water, bring the noodles back to a boil and drain.  Again, this takes a little practice and the cook time varies depending on the thickness of the noodle, but is easier if you don't have a large saute pan or wok.  Watch 30 seconds of this video for a good demonstration of pan fried noodles.

Thai Lo Mein
1 small can coconut milk (5.5 oz)
2-3 tbs red curry paste (I use Thai Kitchen or homemade)
1 purple onion, sliced into thin half rings
4 oz shiitake mushrooms, cut into match sticks
1 carrot, cut into matchsticks
1/2 small head cabbage, cored & shredded
1/2 cup soy yogurt
1/4 cup Golden Mountain Sauce (or Maggi or Braggs or soy sauce)
1/4 - 3/4 cups water (for pan fried noodles)
14 oz dried rice noodles

Tofu:
1 lb extra firm tofu, drained
2 tbs Golden Mountain Sauce (or Maggi or Braggs or soy sauce)
1 lime wedge, juiced
1 tsp sesame oil

For the Tofu:

Preheat oven to 375 degrees.  Cut the tofu into 6-8 cakes.  In a saucer, mix the Golden Mountain Sauce, lime juice and oil.  dip each side of each cake into the saucer and place on a baking sheet.  Cook for 35 minutes, turning after 20 minutes.  You can do this ahead of time and even refrigerate it.

For the Stir Fry:

Soak the noodles in a pot of warm water while you chop the vegetables.  The noodles will be ready for cooking when they pliable and not sticking to each other.  The will not feel cooked.

Heat a large saute pan over medium heat.  Add the most of the coconut milk and let it reduce.  Sometimes the coconut cream will collect at the top and you can just use this.  Add the curry paste and saute until well combined.  Add the purple onion, mushrooms, carrot and cabbage.  Saute until the cabbage is soft.  Add the sliced peppers and saute for a couple minutes longer.

Push the vegetables to the sides of the pan as best you can.  Add the rest of the coconut milk, soy yogurt, golden mountain sauce, and a little water.  Stir until the yogurt is combined.  Add the noodles and stir/toss constantly, adding a little water at a time until the noodles are done.  The vegetables will get mixed in as you stir.  Remove from heat and serve.

5 Servings:  562 Calories (16g fat, 84g carbs, 23g protein)

I took my first outdoors, after 6pm picture of the year. It was a beautiful, warm spring-is-finally-here sort of day. Much of the day was spent in the green house repotting sage and echinacea and snapdragons and tomatoes and peppers and nasturtium and three tiny lavender that I'm not giving up on. And dinner was a perfect cap to the day. I had grilled asparagus and cantaloupe and bread and pasta.

This pasta sauce is striking. It's got canned and sun-dried tomatoes with plenty of thyme and miso and a squeeze of lemon juice. For some time, I've wanted to create a sauce that had the strong flavor of sun dried tomatoes without being overpowering. After a few test batches, I came up with this.



Pasta with Sun Dried Tomato Cream Sauce
1 lb dried pasta
3 cups boiling water
1/3 cups raw cashews
2 cloves garlic
1/2 lemon, juiced
1 1/2 tbs miso
6.3 oz oil packed sun dried tomatoes, drained (4 oz drained)
2 tsp fresh thyme
1/8 tsp red pepper flakes
1/4 tsp salt
2 tbs olive oil
15 oz can diced tomatoes (undrained)

Bring a pot of water to boil. While the water is heating, combine all ingredients except the can of diced tomatoes in the blender.  Add three cups boiling water and blend thoroughly until the sauce is smooth and creamy.  Add the undrained can of diced tomatoes and pulse for a few pulses.  Pour over the cooked, drained pasta and let set for a couple minutes, stirring occasionally.

 5 Servings:  536 cal (16g fat, 84g carbs, 16g protein)

A note about blenders and hot water:  I have a KitchenAid 5-Speed Blender.
It's a monster:  heavy duty, huge capacity and blends everything--and i love it.  But I've also had a $20 Oester and a stop-gap $7 blender off brand blender.  They all do the job.  There are two keys with blenders and hot liquids.  First, Take the center piece out of the lid and cover the lid with a paper towel.  When you blend hot liquid, it builds up pressure and will explode.  With the center piece out, there's no pressure.  Second, don't overfill your blender.  I try to keep the blender no more than 1/2 to 2/3 full.  Smaller batches always blend better anyway.

This is my favorite "this-couldn't-possibly-have-beans-in-it" cream sauce.  I made it this time with asparagus & carrots, but its amazing with cauliflower and really good with zucchini as well.  At some point, I'm going to make this sauce with zucchini ribbons instead of pasta.  That should be a treat. The sauce really complements veggies and tastes amazing.



Chickpea Alfredo
15 oz can chickpeas
1/2 cup cashews
1/2 oz dried shiitake mushrooms
4 cups BOILING water
2 tbs olive oil
1 clove garlic
1 tbs miso
1 tbs nutritional yeast
1/2 small lemon, juiced
1/4 tsp salt (more to taste)
1/4 tsp nutmeg

Combine all ingredients and blend. It's important that you use boiling water or the cashews won't cream up and the sauce will be gritty. Also, I use an extra large blender, so you may need to do this in a couple batches. And, finally, don't be afraid to add a little extra water. If you're combining it in a hot pan, you with pasta, the pasta will absorb some, and it will cook off a bit in the pan.

This makes a lot of sauce. Easily enough for a pound of pasta loaded with veggies, but it's great just poured over veggies. If you don't use a whole batch, I'll bet it freezes nicely.

5 Servings: 249 cal (13g fat, 27g carbs, 8g protein)

Wow, it's been over a month.  Life has been a crazy zoo lately and mine has included the typical holiday craziness, year end work craziness (i'm an accounting geek) and two weeks of sick craziness (including a quarantine request from the health department, shortly after the doctor stabbed my brain *see below*).  In all this crazy craziness, this blog has taken a back burner.

I though I'd get back into the swing of things with a little bit of a re-post. Last year, I came up with a super delicious Mac & Cheese powder, that is still super delicious. But I've tweaked the preparation so that it's rich & creamy, not at all gritty and microwaves in ten minutes. I've been making a double batch and storing the powder in the pantry.



Mac & Cheese Powder
1/2 cup cashews, roughly ground in a spice grinder
1/4 cup oats
2 tbs soy milk powder
1/4 cup nutritional yeast
1/2 tbs lemon pepper (add more salt if its salt free)
1 tsp salt
1/2 tsp ground mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika
1/2 tsp turmeric

Combine all ingredients and, in batches grind in a spice grinder. After each batch, pour into a sifter and sift/shake into a container. It's important that the powder be fine. Store in an air tight container. And, remember that it takes just as long to make one batch as it does to make two ... or three. Also, cook up a single serving and test for salt, as different lemon pepper brands have different salt levels. Once you've made a batch, it's easy to repeat and makes for a quick meal.

Single Serving - Microwave
1/2 cup dry macaroni or small shells
1 1/2 cup water (see note)
1/4 cup mac & cheese powder
1/2 tbs Earth Balance or vegetable oil (optional, but makes it creamier)

In a 3 cup bowl, combine all ingredients and stir together. Microwave on high until the mixture comes to a boil (2 minutes in my microwave). Stir again and microwave on medium-low (4 on my microwave), so that it simmers, but doesn't boil over. Remove, stir and let rest for a couple minutes (so your tongue doesn't blister). It may take a little testing to adjust the time & power setting to your microwave, but after that, it'll cook unmonitored.

Note: Originally, the water amount was mistakenly written as 1/2 cup.

Four Servings - Stove Top
2 cups dry macaroni or small shells
4 cups water
1 cup mac & cheese powder
2 tbs Earth Balance or vegetable oil (optional, but makes it creamier)

Combine all ingredients in a medium sauce pan. Bring to a boil, stirring constantly. Reduce heat and simmer for 8-10 minutes, stirring occasionally, until the pasta is cooked. Remove from heat, adding a little water, if necessary, and stir. Serve with vegan dogs, tater tots, or other decadent childhood treats.

Each Serving:  349 cal (12g fat, 49g carbs, 13g protein)

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***Whooping cough is a highly contagious infection characterized by a long, dry coughing fits.  The kind where, days after you've pulled a stomach muscle, you're ready drown in a puddle of your own tears.  The kind where you're willing to run naked through a field of roses just on the off chance that a thorn brushes that throat tickle that won't relent.  And, strangely, you feel pretty good about half the time so you go stir-crazy cooped up at home because the health department nurse called and asked very nicely that you stay home from work for another week ... and called again just to make sure you didn't you didn't ignore your request (maybe she knows my doctor).  And they give you drugs to kill the infection and drugs to help you sleep ... and to test for it, they take a cotton swab, attach it to a six inch toilet snake ... suggest that "you might feel some pressure ... have the nurse "brace" the back of your head ... and cram the whole thing into your nostril, through your sinus canal and lodge it into your brain ... then they twist, just until your eye bulges (like that guy from the Maltese Falcon) and you're ready to confess to being the other guy on the grassy knoll ... Whooping cough is unpleasant.

A week in, and I'm already behind. That just means I've got lots to post. I'm making 'turkey' gravy, I've got a condensed mushroom soup recipe I need to get written up, and my kids' new favorite burger recipe. And I've got a cookbook give away to start. . . and I'm already drooling over some of the recipes. And on to today's post: Italian Indian food!

A while back, I made cabbage kofta in a delicious sweet curry sauce. Kofta are tasty for sure, but they're a little bit of work and they're deep fried. So, they're kind of a treat. I've been working on a baked spinach kofta so I could avoid the deep frying. In the mean time, here's that same sauce paired with linguine. It's a flavor you don't expect with pasta . . . or a pasta you don't expect with curry. And I really like this curry sauce. If you're doing kofta as well, double the sauce.



Linguine in a Sweet Curry Sauce
1 lb linguine
2 tbs vegetable oil
1/2 tsp cumin
2 tsp fenugreek seed
2 tsp mustard seed
1 onion, chopped
3 cloves garlic
1 tbs ginger
2 Serrano peppers, seeded & chopped
4 cups shredded & chopped mustard greens (3-4 ribs)
2 1/2 cups plain soy yogurt
1/3 cup almonds, ground
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp amchoor (or a squeeze of lemon juice)

Bring a pot of salted water to a boil and cook pasta until al dente. Drain in a colander, reserving some of the water. Add the pasta to boiling water about the same time the onions are done cooking.

Heat the oil in a large saute pan, over medium-high heat. Add the fenugreek and mustard seed and cook until they begin to pop. Add the onion and saute, stirring often until the onion caramelizes and turns brown. Add the garlic, Serrano peppers and ginger. Cook until aromatic, about half a minute. Add the mustard greens, a handful at a time, and continue to cook until they are wilted. Stir in the ground almonds, turmeric, chili powder and amchoor, then stir in the soy yogurt. Bring just to a boil, stirring to incorporate the yogurt and reduce to a simmer. Simmer for 5-10 minutes, adding water to the sauce, if necessary. Salt to taste.

Substitution Notes: Amchoor is powdered green mango and imparts a tart flavor. You can substitute lemon juice, if you wish. Fenugreek adds a distinctive flavor to the sauce. If at all possible, use fenugreek. If you can't, you can substitute curry powder. Use mustard greens, other greens will not substitite well.

5 Servings: 513 cal (15g fat, 79g carbs, 18g protein)

September is right around the corner, and I'm start to think about fall foods.  And this hearty spaghetti sauce fits the bill perfectly.  A ragu is normally a meaty, complex sauce that simmers all day, filling the house with aromatic bliss.  I kept the ragu's essence, the onions and celery and carrots and added the earthy flavors of mushrooms, lentils and spinach.  The result was hearty and filling ... and the kids never knew they were eating their lentils and spinach.

This recipe makes enough sauce for two pounds of spaghetti.  I usually make a batch for dinner and freeze a batch for later.  It's a bit of work, so it is really worth making a full batch (or even a double) and freezing the extras.  Also, if you balk at the price of procini mushrooms, try dried shiitake instead.  They can be very inexpensive in Asian groceries.



Garden Ragu
1/4 cup olive oil
1/2 oz dried porcini mushrooms
1 large onion, chopped
2 stalks celery, finely chopped
2 medium carrots, grated
2 cloves garlic
1/2 cup red lentils
3 cups spinach, lightly packed, chopped
1/2 cup white wine
28 oz can diced tomatoes
28 oz can tomato puree (sauce)
1/2 tsp salt
1/2 cup basil, finely chopped
2 lb spaghetti pasta, cooked according to directions

Put the dried mushrooms in a bowl and cover with 1 cup boiling water.  When they've hydrated, squeeze out the moisture (into the bowl), mince and put back into the water.

In a large pot, heat the olive oil over medium heat.  Add the onions and celery and saute until the onions are soft.  Add the carrots and garlic and cook for another minute, until the garlic is aromatic.  Add the spinach and cook until the spinach has wilted.  Add the white wine, diced tomatoes, pureed tomatoes, and lentils.  Pour in the minced mushrooms, along with the soaking liquid.  Bring to a boil and cover.  Simmer until the lentils are very soft and begin to lose their shape (you want them to be mushy).  Stir in the basil and salt.

In three or four batches, pour the sauce into a blender and pulse until you get a good consistency.  There should be no large chunks, but thicker than a liquid.  Transfer back to the pot and simmer until ready to eat.  Mix with cooked pasta and serve.

8 servings:  610 cal (9g fat, 109g carbs, 21g protein)

The weather finally decided to jump into summer around here. And one of my favorite uses for summer herbs is pesto. My cilantro went to seed this year before I could get a single decent harvest, so cilantro pesto will be from the store this year. But my basil is just coming in and my parsley and oregano are out of control, so this pesto was perfect. It's a parsley and oregano pesto with a little basil and lemon zest.

Also, this is good hot or cold. If serving cold, give the pesto some time to rest or the garlic & oregano will be too strong.



Pasta Salad with Greek Pesto
1 lb pasta (penne, fusili, etc)
3 cups green beans, cut into 1-2 inch lengths
Greek Pesto:
1 bunch parsley, divided (about 2 cups, loosely packed)
1/2 cup basil loosely packed, divided
1/4 cup oregano loosely packed, divided
2 Tbs cashews
1/4 cup olive oil
1/2 lemon, zested & juiced
1 tbs miso
2 cloves garlic, minced
1/4 tsp salt

For the pesto: Chop up the herbs, mix well and reserve half. Put the other half in a food processor or blender, with the other ingredients. Puree into a paste. Mince the remaining herbs, then add to the paste. Pulse to combine. If using with cold pasta, let rest for at least an hour or, preferably in the refrigerator overnight. If using on hot pasta, you can use it right away. The heat will mellow the raw flavor of freshly minced garlic.

For the pasta: Combine the pasta and green beans in boiling water and cook until the pasta is al dente. Drain. For cold pasta salad, plunge into cold water to cool the pasta. Drain and stir in the pesto. For hot pasta, drain, return to the pan and stir in the pesto.

Note: my blender doesn't handle this quantity of pesto well. I either make a double batch with the blender or I use a coffee grinder for a single batch. Pesto freezes well, so I usually do a double batch.

5 Servings: 471 cal (12g fat, 77g carbs, 15g protein)

My parents came down last week to see the grand kids and to explore some healthy & meat free alternatives.  Prior to their arrival, I stocked the freezer with a double batch of Beefy Seitan Roasts and some BBQ Tempeh Burgers.  For an experience in tofu done right, I added some fried tofu sandwiches (I know, not too healthy), and Ginger fried tofu. 

With one of the seitan roasts, I made a batch of Beefy Stroganoff.  Loaded with strips of beefy seitan and mushrooms in a rich, creamy sauce, this is one of my girls' favorite pasta treats.  And, of coarse, everything is better with a batch of fresh asparagus.



'Beef' Stroganof
1 lb dry pasta, such as farfalle or penne
2 tbs vegetable oil
1 loaf 'beef' seitan roast, sliced
1/4 cup flour
1 medium onion, finely chopped
2 cloves garlic
1/2 lb mushrooms, sliced
1/4 cup dry red wine
2 cups beef flavored broth (I use Better than Bouillon)
1 tsp ground mustard seed
1 tbs vegan Worcestershire sauce
1/2 tsp black pepper
1/2 cup vegan sour cream

Add the flour and seitan slices to a paper bag and toss to coat.  Pour onto a plate and tap to remove any excess flour.  Reserve the flour.  Heat the oil over medium high. Add the seitan strips, tossing occasionally until they begin to brown.  Remove from the pan and set aside.


Add a little extra oil, if necessary, then add the onions. Saute until the onion is soft, then add the garlic and saute for another minute. Add the mushrooms and continue cooking for several minutes, until the mushrooms have given off their moisture. When you add the mushrooms, start bringing the pasta water to a boil. Cook the pasta according to pack directions.

When the mushrooms are cooked, stir in the remaining flour and cook for a minute or two. Add the reamaining ingredients (except sour cream) and simmer, uncovered, until the pasta is done. When pasta is finished, stir the sour cream and seitan into the sauce and toss with the drained pasta.

5 servings:   621 cal (13g fat, 95g carbs, 28g protein)

The first specialty dish that I remember mastering was Fettuccine Alfredo. With just cream, butter and Parmesan cheese, it was simple, elegant and decadent. It was also 80 grams of fat and a cholesterol bomb. This recipe hearkens back to those beginnings. A simple sauce, white and creamy, whose flavor and texture drudges up those old memories. This would be especially good with some sauteed mushrooms added to the pasta.

The bread also deserves mention. I found this at Vegan Appetite and it was amazingly good. A mixture of Daiya vegan cheese, Vegenaise and some garlic and scallions, it was aptly named Ooey Gooey Garlic Bread. I spread it across a full loaf of baguette and ate half the loaf myself.



Cashew Alfredo
1 lb pasta noodles
2/3 cups Cashews
2 cups unsweetened soy milk, divided
1/4 cup Earth Balance Margarine
1/4 cup shallots, chopped
2 cloves garlic, chopped
1/4 cup dry white wine
1/2 lemon, juiced
1 tbs miso
1/2 tsp salt
pinch nutmeg, for garnish

Note: I previously forgot to add wine to the ingredient list.

Bring a pot of salted water to a boil and cook pasta until al dente. Drain in a colander, reserving some of the water.

While the pasta water comes to a boil, melt the margarine over medium heat, then add the shallots and garlic. Saute until the shallots are soft, just a couple of minutes, then add the wine. Boil for a couple more minutes and remove from heat.

Combine the cashews with 1 cup of soy milk in a blender and blend until the cashews have been completely liquefied. Add the remaining sauce ingredients, except the nutmeg and blend thoroughly. When the pasta is done and draining, add the sauce to the pan and bring just to a boil. Combine with the pasta and stir, adding some of the reserved pasta water, if necessary.

5 Servings: 581 calories (21g fat, 78g carbs, 19g protein)

Christmas came early this year, as Daiya cheese made its way to Eugene.  So, in celebration, I picked up some cheddar and italian style and made this delicious lasagna.  I made a roasted red pepper tomato sauce and a spinach laden tofu ricotta to accompany the Daiya for an amazing pre-Christmas meal.

So now, I'm prepared to settle in, do a little prep for the big day, and to enjoy the rest of my end-of-the-year vacation.  It's just too bad there's not much left over to snack on.  I will be quiet until after the holidays.  So, I would like to wish everyone a happy holiday season.



Spinach Lasagna with Red Pepper Tomato Sauce

Sauce:
2 red bell peppers
3 cloves garlic
1/4 cup basil, chopped
1 tbs olive oil
1/4 tsp red pepper flakes
1 onion, chopped
1/2 cup dry white wine
28 oz diced tomatoes
15 oz tomato sauce
1/4 tsp salt

Spinach Ricotta:
2 bunches spinach, stemmed, washed & shopped
3 cloves garlic
16 oz tofu, drained & crumbled
1/2 cup cashews
1/4 cup lemon juice
2 tbs olive oil, divided
1/2 tsp salt
1 1/2 tbs miso

Other:
12 oz lasagna noodles (3/4 of a box)
3 cups vegan mozzarella cheese (or bechamel, see below)

For the sauce:
Cut the peppers in half and remove the seeds and stems.  Place them skin-side up on a baking sheet, along with the unpeeled garlic and broil until the skin is charred, about 7 or 8 minutes.  Remove the peppers in a paper bag, or just set a side and allow to cool.  When cool enough to handle, remove the skin.  They should peel right off.  Also remove the skin from the garlic.  Add the peppers, garlic and basil to a blender and blend thoroughly.

While the peppers cook, heat 1 tbs vegetable oil in a saute pan and add the onion and red pepper flakes.  Saute over medium heat until the onion has softened.  Add the diced tomatoes and wine and simmer until the tomatoes are soft and much of the liquid had cooked off.  Set aside if necessary.  Add the tomatoes & onions, along with the tomato sauce to the blender with the pepper mixture.  Pulse a few times until you have a chunky sauce.  Return to the pan, reheat and add the salt, to taste.  This can be made ahead of time.

For the ricotta:
Heat the oil in a sauce pan, set to medium.  Add the spinach, in handfuls, along with the minced garlic and cook until the spinach has wilted, just a couple of minutes.  Press between two plates, to extract the liquid and cool in the refrigerator.  Add the cashews and the lemon juice to a blender and blend thoroughly.  Add the crumbled tofu to a mixing bowl.  Pour the blended cashews, oil, miso and salt over the tofu and stir to combine.  Stir in the chilled spinach and set aside.  This is even better if made a day ahead of time.

Assembly:
Cook the pasta until the noodles are pliable, but not completely cooked. Pour off most of the hot water and add enough cold water or ice so you can grab the noodles with your hand.

Add enough marinara to coat the bottom of a 9x13 casserole. Add a layer of noodles, then half the spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add another layer of noodles, followed by the remaining spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add the final layer of noodles, the remaining sauce and cheese. Cover and bake at 350 degrees until bubbling, probably 30-45 minutes. Bake time will be longer if the sauces have been refrigerated. Allow to cool for 10-15 minutes before serving.

8 Servings:  504 cal (22g fat, 61gcarbs, 17g protein)

Bechamel Replacement for Cheese:
If you don't want to use vegan cheese, a bechamel (a simple white sauce) is a very suitable replacement.  It is a common practice in many lasagnas, vegan and omni and can be just as delicious.  Follow the directions below and use instead of the cheese in the recipe above:

2 tbs Earth Balance Margarine
2 tbs flour
2 cups unsweetened soy milk
1/4 tsp salt

Melt the margarine in a sauce pan, over medium-high heat, until it begins to bubble. Stir in the flour and cook, stirring constantly until the flour begins to brown. Remove from heat and add the soy milk. Return to heat and bring to a boil, stirring constantly. As soon as the sauce comes to a boil, remove from the heat and set aside. This can also be made ahead of time, but warm before using.

I was scanning through my pasta posts the other day and noticed that I don't have a marinara anywhere. A good marinara is made simply with fresh, quality ingredients. And the sauce cooks in just a few minutes. This is my go to weeknight pasta in the summer, when basil is abundant and fresh. Since I had to purchase a package this week, I decided to use the rest for a batch.



Spaghetti with Marinara Sauce
1 lbs pasta
2 tbs olive oil
1 small onion, chopped
3 cloves garlic, minced
1/4 tsp red pepper flakes
28 oz can diced tomatoes
1/4 cup white wine
1/2 tsp salt
1/2 cup basil leaves, chopped

Set a pot of water to boil and begin the sauce. Heat olive oil in a saute pan set to medium-high heat. Add the onions and saute until soft. Add the garlic and red pepper flakes, cook for half a minute, then stir in the diced tomatoes and wine. Bring to a boil then reduce and simmer, uncovered for about 20 minutes, while the pasta cooks. As the sauce cooks, mash the tomatoes up with the back of a wooden spoon.

When the pasta is done cooking, drain, reserving some of the pasta water. Remove the sauce from the heat, stir in the basil and salt. Then toss with the pasta, adding a little of the reserved water, if necessary.

4 Servings: 530 cal (9g fat, 95g carbs, 17g protein)

This is a throwback recipe. Something about brings up fond memories of quick weeknight meals of egg noodles and peas baked in cream of mushroom soup. It doesn't taste like cream of mushroom soup, but something about it brings up old, comforting memories of family. This is, of coarse, tons healthier and its an awesome way to get a full can of beans into the bellies of my bean-hating child.



Creamy Peas & Pasta
1 lb Conchiglie or other pasta
2 cups frozen peas
2 tbs olive oil
1/4 cup shallots, chopped
2 cloves garlic, chopped
1/4 cup white wine
15 oz can soy beans or other white bean
1 cup soy creamer
1 tbs miso
1/2 lemon, juiced
1/4 tsp salt
1/4 cup tsp black pepper

Bring a pot of water to a boil. Add the pasta and peas and cook until the the pasta is al dente. Drain, reserving some of the cooking water. The sauce should be finished before the pasta.

Heat olive oil over medium heat in a small sauce pan. Add the shallots and garlic and saute until the shallots begin to soften. Be sure not to burn the garlic. Add the white wine, bring to a boil and cook until the wine has reduced by half, just a couple of minutes. Add the contents of the sauce pan, along with the remaining ingredients to a blender. Blend thoroughly.

After draining the pasta, pour the sauce into the pasta pan and bring just to a boil. Stir in the pasta and peas and, if necessary, some of the reserved cooking water.

I usually blend up the sauce on the weekend for use early in the week. It should also freeze well.

5 Servings: 590 cal (15g fat, 84g carbs, 24g protein)

I talk a lot in my blog about the textures of foods. In talking to others, I've come to believe that I put a greater emphasis on texture, in part, because I have a limited sense of smell (and presumably taste). I bring this tidbit up because I deemed this sauce complete only when the texture suited me. It has a great Marsala flavor, but the sauce is creamy and buttery and feels delicious on the tongue.



Fettuccine in a Creamy Marsala Sauce

1 lb fettuccine, linguine or similar pasta
1 oz dried porcini mushrooms
1 cup water
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1 tbs vegetable oil
1/2 cup shallots, chopped
3 cloves garlic, chopped
1/4 cup tomato paste
1 tbs fresh sage, chopped
1 tsp black pepper corns
1/2 cup parsley
1 tsp sugar
1/2 tsp salt
2 cups dry Marsala wine
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1 cup water
1/2 cup soy creamer
3 tbs Earth Balance Margarine

Add the dried mushrooms to 1 cup water. Microwave for a minute and let sit until needed. Meanwhile, saute the shallots and garlic, stirring frequently, just until the shallots are softened. Be sure not to burn the garlic. Add the tomato paste and stir until the paste darkens a bit, just a couple minutes. Add the wine, mushrooms in water and the sage, parsley, peppercorns, and sugar. Bring to a rolling boil and cook until the sauce reduces by half, about 10 minutes.

Meanwhile, cook the pasta in boiling water until it becomes soft and pliable, but not fully cooked. Strain, and set aside.

Pour the sauce through a strainer. Then pour another cup of water through the strainer to capture any sauce clinging to the mushrooms/shallots etc. Bring back to a boil. Add the soy creamer and margarine. Bring back to a rolling boil. Add the undercooked pasta and cook in the boiling sauce until the pasta is cooked and the sauce has thickened, about 5 more minutes.

4 Servings: 702 cal (16g fat, 101g carbs, 17g protein)

This is based on a corn salsa recipe that my sister likes to make. I added pasta and black beans to make a perfect potluck dish or a light meal. Its great in the summer, but also a fast, nutritious after work dinner. Experiment with the vinegar amount. Using more or less are both delicious, yet completely different.



Confetti Pasta Salad
4 cups small pasta shells
2 tbs olive oil
15 oz can black beans
15 oz can corn, 1/4 cup juice reserved
4.25 oz can black olives
1/2 cup cilantro, chopped
4 tomatoes, chopped
2 oz pimentos, drained
1/4 cup white wine vinegar

Taco Seasoning (or 2 tbs commercial):
1 tbs chili powder
1/2 tbs ground cumin
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

Cook the pasta unitl al dente, then drain and plunge into cold water. Drain again. While pasta is cooking, combine the seasoning mix with the vinegar and corn juice. Combine the beans, corn, olives, tomatoes, cilantro, and pimentos in a serving bowl. Add the pasta and drizzle with the olive oil. Stir to combine, then add the vinegar/spice mixture. Stir again and serve, or refrigerate for later. Best served at room temperature.

5 Servings: 484 cal (10g fat, 83g carbs, 17g protein)

I love cabbage and I feel that it is an underutilized staple in any kitchen. It's sweet. It's versatile. And it's cheap and a decend source of protein, iron and calcium--all those things that you can't possibly get in a vegan diet.

Anyway, someone commented on one of my other cabbage creations, that it reminded her of a childhood treat, Haluska. Haluska is a simple Hungarian meal of egg noodles, cabbage, sour cream, paprika and sometimes smoked sausage. I came up with a recipe that trimmed the calories quite a bit and it tasted really delicious. The paprika flavored and colored the dish nicely and it was surprisingly complementary with the cabbage.

I would make a couple changes next time. First, I used ribbon noodles because they are closer in appearance to egg noodles. Any pasta will do and eggless ribbon noodles are expensive and hard to find. Second, I would omit the Tofurkey and add a little salt in its place.



Haluska
2 tbs vegetable oil
2 tsp mustard seed
1 large sweet onion, sliced
4 cloves garlic
14 oz Tofurkey Kielbasa (optional)
1 head cabbage, shredded
1 tbs paprika
1/2 tsp salt
1/2 tsp black pepper
1 cup Tofutti sour cream
1 1/2 cup soy milk
12 oz pasta (ribbon, fettuccine, etc)

Heat oil in a large saute pan set to medium high. Add the mustard seed and cook just until they begin to pop. Add the sweet onion and cook until soft. Add the garlic and Tofurkey (if using) and saute for another couple minutes. Add the cabbage and cook, stirring frequently until it is wilted, until the firmness is to your liking. Then add the salt, pepper, sour cream, soy milk and paprika. Stir together and bring to a boil. Remove from heat and stir in the cooked pasta.

I added the pasta to boiling water just when the cabbage began to wilt, but the timing can vary depending on the pasta used and the firmness of the cabbage. I like mine soft, but with a bit of a bite.

With Kielbasa:
6 Servings: 603 cal (22g fat, 76g carbs, 31g protein)
Without Kielbasa:
5 Servings: 433 cal (17g fat, 81g carbs, 17g protein)

I'm not sure if its some new trend or just a bit of tunnel vision on my part, but everywhere I look, it seems, I see creamy pesto. My psyche has been inundated with beautiful pictures of pasta laden with Alfredo sauces, cream sauces, and delicious pesto. I decided that I had to have some for myself. I did some playing (and a fair bit of chopping) and came up with this, rotini pasta with a creamy cashew pesto sauce.



Rotini with Creamy Pesto
1 lb pasta shapes, such as rotini or shells
Pesto:
1/4 cup almonds, ground
2 tbs olive oil
4 cups basil leaves (lightly packed), minced
1 cup parsley (lightly packed), minced
2 cloves garlic, minced
Sauce:
1/2 cup cashews, ground
1/2 cup boiling water (reserved from pasta)
1 cup unsweetened soy milk
1 tbs miso
1/2 small lemon, juiced
1/2 tsp salt

For the pesto, chop the herbs very finely. combine with the ground almonds, olive oil and garlic. Stir thoroughly.

Cook the pasta according to package directions. While the pasta is cooking, combine the sauce ingredients in a blender and blend thoroughly. When the pasta is finished cooking, drain. Reserve about 1/2 cup of the boiling water. Add the water to the blender and blend. Pour into the pasta pan with the pasta and heat just until the sauce begins to thicken and remove from heat. Stir in the pesto and serve.


5 Servings: 545 cal (18g fat, 78g carbs, 19g protein)

I'm always looking for ways to get lentils into my kid's bellies. And this pasta is a perfect fit. There are enough lentils to add another texture to a dish filled with texture. This pasta is a great way to use up your garden herbs and veggies.



Garden Macaroni
3 cups macaroni (12 oz)
2 tbs olive oil
1 onion, chopped
2 cloves garlic
1/2 tsp red pepper flakes
1 lb mushrooms, quartered or halved
1 carrot, shredded
1/2 cup lentils
28 oz diced tomatoes
15 oz tomato sauce
1/2 cup white wine
2 zucchinis, halved and chopped
1/4 cup parsley, chopped
1 tbs thyme, chopped
1/2 tsp salt
1/4 tsp pepper

Heat the olive oil in a large sauce pan. Saute the onions until softened. Add the garlic and red pepper flakes until the garlic is aromatic. Add the mushrooms and carrots and cook until the mushrooms have given off their liquid. Add the lentils and saute for a couple minutes. Add the white wine, and let it cook down for a couple minutes. Then add the tomatoes and tomato sauce. Cover and simmer until the lentils are tender, but still firm, about 45 minutes.

Meanwhile, bring a pot of water to boil and, about 10 minutes before the sauce is done, cook and drain the pasta. When the lentils are close (about 5 minutes) stir in the the zucchini, parsley, thyme, salt and pepper. Cook until zucchini are warm, then stir in the drained pasta.

5 Servings: 477 cal (7g fat, 82g carbs, 20g protein)

I started my blog a year ago, so this is kind of an anniversary post. I've been reflecting on some of my early posts: Enchiladas, Biscuits & Gravy, various Pestos. It actually started my blog as a way to document my trials adjusting to a vegetarian diet. My Italian upbringing always meant loads of specialty meats and cheeses. And as a vegetarian, it meant loads and loads of cheese. I didn't know how to cook without grated Parmesan or shavings of Pecorino. As my experience grew, my cheese fetish diminished and I gradually veganized my early posts; everything, that is except this recipe. This used to be one of my favorite summer meals, but I haven't made it for over a year because I didn't want to be disappointed by a cheese-less version. Luckily, I wasn't disappointed.

This pasta dish is the epitome of Italian Cuisine. It's a simple dish that relies on a short list of quality fresh ingredients. It goes together fast and the simple ingredients, zucchini, lemon & oregano complement each other beautifully. It think it would also make a marvelous salad, hot or cold, if paired with orzo.



Rigatoni with Zucchini & Lemon
1 lb Rigatoni or similar pasta, or orzo
2 tbs Earth Balance Margarine
3 tbs olive oil, divided
4 cloves garlic, whole or halved
3 zucchini, chopped into chunks
1/2 tbs miso
1/2 tsp salt
1/4 tsp pepper
1/2 cup parsley, chopped
1 tbs fresh oregano, chopped
1 lemon, juiced

Bring a pot of salted water to a boil. While the water comes to a boil, melt the margarine in a saute pan with 2 tbs olive oil. Add the garlic and saute over medium heat until browned, but not burnt. Remove the garlic from the pan.

When the water comes to a boil, add the pasta and cook until al dente. Meanwhile, add the zucchini and cook until warm but still firm, about 5 minutes. Mix 1 tbs of olive oil with the miso, salt and pepper. Add to the zucchini and stir until the miso is integrated. Add the herbs and stir. Drain the pasta and add to the zucchini. Toss to combine. Squeeze the lemon juice over the pasta and toss again.

4 Servings: 599 cal (18g fat, 73g carbs, 17g protein).