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)

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)

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)

I used to make chicken Parmesan whenever I wanted a good old-fashioned indulgence, but I'd abandoned thoughts of veganizing it long ago. After my fist bite of Daiya vegan cheese, though, I thought "I've gotta make Seitan Parmesan." I added some lemon zest and salt to the breading and it made for a tasty crust and, with the cheese and sauce, I was back in good-old-fashioned heaven again.



Seitan Parmesan
1/2 Recipe Marinara Sauce (about 2 cups)
4 Chicken-y seitan cutlets
1 cup vegan mozzarella cheese
oil for frying
Breading:
1 cup bread crumbs (I used whole wheat)
1/4 cup flour
1/2 tsp lemon zest
1/4 tsp salt
Batter:
1/2 cup unsweetened soy milk
1 tbs Vegenaise

Prepare the marinara ahead of time or have your favorite jarred sauce ready. Mix the Vegenaise with the soy milk in a wide bowl. This thickens the milk just a bit and helps with binding. Mix together the breading ingredients and pour onto a plate.

For each cutlet, dip into the milk, then toss with the bread crumbs. I just set into the crumbs, toss the crumbs over the top with a fork, flip and repeat. Shake off the excess and set on a wire rack. Repeat the process once, dipping the breaded cutlet into the milk, then the breading and set back on the rack. Let the breaded cutlets dry a bit, for 10-15 minutes.

Heat the oil over medium-high heat in a large saute apn. The oil should completely cover the pan, maybe 1/4 inch deep. Fry each cutlet, in batches if necessary, until both sides are browned and crispy. Set back on the wire rack as they finish cooking.

While frying, preheat the oven to 450 degrees. Put each cutlet onto a baking sheet, top with 1/4 cup of shredded vegan cheese and bake until the cheese softens. You don't necessarily need the cheese to melt, as long as it is gooey. The sauce will cover the cheese anyway. Also, watch closely as vegan cheese has a tenancy to dry out. Mine baked for about 5 minutes.

To plate, spoon a little marinara on the plate, add the cutlet and top with some more marinara sauce. I made a full batch of sauce and served with spaghetti.

4 Servings: 771 cal (30g fat, 89g carbs, 38g 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.

When fusion is done well, it can be beautiful. I made Indian moong dal dosas with a spicy spinach filling, based on my saag recipe, and added a savory Provencal red pepper sauce. The flavors were an amazing abundance of sweet, spicy, and savory engulfing an earthy crepe. Every aspect of tonight's dinner was satisfying.



Red Pepper Sauce
2 Red Bell Peppers
2 Tomatoes
2 small shallots (2-3 tbs total)
1 clove garlic
2 tbs chopped basil
1 tbs agave nectar
1 tbs vinegar
1/4 tsp salt
2 tbs olive oil

Preheat the oven to 450 degrees. Cut the red pepper in half. Remove the stem, and seeds and lay face down on a baking sheet. Cut the tomatoes into quarters, remove the seeds and lay face down on the sheet. Cut the shallots in half and place the unpeeled garlic and shallots on the baking sheet as well. Bake for about 10 minutes, until the pepper skins have charred. Allow to cool and remove the skins from the peppers, tomatoes, garlic and shallots. They should peel right off. Add all ingredients to a blender and blend into a creamy sauce. The sauce can be made ahead of time and reheated. Makes about 2 1/2 cups.

5 Servings: 82 cal (6g fat, 8g carbs, 1g protein)

Spinach Filling
2 tbs vegetable oil
2 tsp cumin seed
1 large onion, chopped
2 jalapeno peppers, seeded & chopped
4 cloves garlic
2 tomatoes, grated
2 bunches spinach, washed & chopped (or 2 packages frozen)
1/2 tsp salt
8 oz tofu, crumbled

Heat the oil in a sauce pan over medium heat. Add the cumin seeds and cook until they begin to sizzle. Add the onion and jalapeno and cook until they begin to brown. Stir in the garlic and cook a minute more. Add the grated tomato, salt and spinach. Increase heat to medium high and cook until the spinach has wilted and the moisture from the spinach and tomato is cooked off. Remove from heat and stir in the crumbled tofu. This can also be made ahead and reheated.

6 Servings: 109 cal (6g fat, 9g carbs, 6g protein)

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)

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).

I've been playing around with infused oils. This in the second that I've felt is good enough to post. I essentially used the spice combination from my Seitan Italian Sausage recipe and it really has a flavor reminiscent of sausage. I will be using this oil in my next batch of meatballs for sure.

I'm playing with a number of infused oils and I'm testing their flavor three ways: with simple fried tofu, plain french bread, and drizzled over popcorn. This particular oil had mixed results. You just don't associate the flavor with tofu or popcorn (especially the popcorn) and I didn't like them much at all. But the french bread was awesome. What really tipped the scales for me, though was the marinara sauce. I made a simple marinara (tomatoes, basil, salt, garlic & white wine) with the oil and the sauce was amazing. The flavor was subtle, but made all the difference in the world.



Italian Infused Oil
1 cup olive oil
1 tsp peppercorns
1 tbs fennel seed
1 1/2 tsp anise seed
1/2 tsp red pepper flakes
6 tsp paprika
6 cloves garlic
1/4 cup basil, finely chopped

Heat oil over medium heat. Add the whole spice seeds and simmer until they begin to sizzle. Turn the heat down and add the paprika, garlic and basil. Continue to cook the spices so the oil just bubbles around the garlic for about one hour. Remove from heat and cool to room temperature, at least a couple hours. Put the spices in the refrigerator overnight (or longer). The next day, strain through several sheets of cheesecloth.

I've been making this sauce for as long as I can remember, probably starting in high school. It's a simple chunky sauce with a velvety texture. And it's fast. It will cook while the pasta cooks and there is no prep work; no chopping; no mincing no nothing. And, strangely enough, I prefer this with dried herbs. It might be me romanticizing the days of no garden & no money, but the aroma of the dried basil is a pleasant bonus.



Pasta with Tomato & Wine Sauce
1/4 cup olive oil (don't skimp, really)
6 cloves garlic, whole, but crushed slightly
28 oz can diced tomatoes
1/2 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbs dried basil (or 1/4 to 1/2 cup fresh)
1/2 tsp dried oregano (or 1/2 tbs fresh)

Set a pot of water to boil for the pasta. While the water heats, heat the oil in a sauce pan. Add the garlic and cook over medium-high heat until the garlic browns. Press the garlic against the side of the pan and discard. Add the remaining ingredients and set the heat so it gently boils. Cook, stirring occasionally until the sauce has thickened and the pasta is ready. As you stir, break the diced tomatoes up with your wooden spoon. When the pasta water boils, toss the pasta with the sauce and serve.

4 Servings: 620 cal (16g fat, 99g carbs, 17g protein)

And now for something completely different, a Monty Python Quote:

"Dead Monkeys are to split up again, according to their manager, Lefty Goldblatt. They've been in the business now ten years, nine as other groups. Originally the Dead Salmon, they became for a while, Trout. Then Fried Trout, then Poached Trout In A White Wine Sauce, and finally, Herring. Splitting up for nearly a month, the re-formed as Red Herring, which became Dead Herring for a while, and then Dead Loss, which reflected the current state of the group. . . After nearly ten days, they reformed again as Sole Manier, then Dead Sole, Rock Cod, Turbot, Haddock, White Baith, the Places, Fish, Bream, Mackerel, Salmon, Poached Salmon, Poached Salmon In A White Wine Sauce, Salmon-monia, and Helen Shapiro. This last name, their favorite, had to be dropped following an injunction and they split up again. . ."

So my choices in naming this were Linguine with Asparagus & Mushrooms in a White Wine Sauce, shorten it to Linguine in White Wine Sauce or Helen Shapiro. This last name, my favorite had to be dropped following an injunction . . .

Update: I wrote this late at night, so for those of you who have no Idea what just transpired, it's an obscure Monty Python reference. Feel free to ignore it.



Linguine in White Wine Sauce
1 lb linguine
2 tbs olive oil
2 shallots
3 cloves garlic, minced
1 lb asparagus, trimmed and cut in half
1 lb mushrooms, sliced
1 1/2 cups dry white wine
1 cup soy creamer
1 tbs cornstarch
1/2 lemon, juiced
1/2 cup parsley
2 tbs Earth Balance Margarine

Set a pot of water to boil. While the water boils, saute mushrooms in hot olive oil, over medium heat until they have softened. When the water comes to a boil, add linguine to the pot and cook according to package directions. When ready, drain and set aside, reserving some of the cooking water.

Meanwhile, push the mushrooms aside and cook the shallots and garlic until the garlic is fragrant, just a minute or two. Stir into the mushrooms, then add the asparagus and white wine. Bring to a boil and simmer rapidly until the asparagus is
cooked, but still firm and the white wine has been reduced by half. Stir the cornstarch into the soy creamer and add to the saute pan. Bring back to a boil, then remove from the heat.

Stir in the margarine, until melted. Stir in the linguine, tossing to combine. Add the parsley and lemon juice and toss again. If necessary, add some of the reserved cooking water to thin the sauce. Serve immediately.

5 Servings: 523 cal (15g fat, 68g carbs, 15g protein)

Lasagna is a big deal. It just is! The closest thing I've come to streamlining the process is to do as much multi-tasking as possible, or to make the different parts ahead of time and refrigerate them. Still, it's an ordeal. Luckily, sometimes it's worth it because a good lasagna is so good.



Veggie Lasagna with Fennel Marinara
1lb lasagna noodles
10 oz spinach, chopped (or frozen)
4 cups broccoli florets
2 zucchini, chopped
2 tbs almonds, ground

Marinara:
2 tbs vegetable oil
1 onion, chopped
1 fennel bulb, chopped
1 carrot, grated
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 cup white wine
28 oz can diced tomatoes
15 oz tomato sauce
1/4 cup basil, chopped

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

1 lb firm tofu, drained & crumbled
1 tbs olive oil
3 tbs miso
1/4 tsp salt
1 small lemon, juiced

For the Marinara:
Heat the olive oil over medium-high heat. Add the onions, fennel and carrots. Saute until the onions are soft, then add the garlic and red pepper flakes. Saute for another minute or so, until the garlic becomes aromatic then stir in the wine, diced tomatoes, and tomato sauce. Cover and simmer for 20 minutes. Stir in the chopped basil and set aside.

For the Bechamel:
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.

For the Ricotta:
Crumble the drained tofu into a bowl. Stir in the oil, miso, salt and lemon juice.

For the veggies:
Rinse and chop the spinach and add to a saute pan with only the water that clings to the leaves. Cook over medium high heat until the spinach has completely wilted and the water has mostly evaporated. In batches, press the spinach between two saucers to drain and set aside. If using frozen, thaw, chop, squeeze out the water and set aside.

Add the broccoli and zucchini to the saute pan with about half a cup of water and cover. Simmer for 4-5 minutes, until the broccoli softens. Drain in a colander and set aside.

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 (1/4 of package), then half the broccoli and zucchini, 1/3 of the ricotta mixture, 1/3 of the bechamel and 1/4 of the remaining marinara.

Add another layer of noodles, followed by the spinach, 1/3 of the ricotta and 1/3 of the bechamel.

Add another layer of noodles, then the remaining broccoli and zucchini, the remaining ricotta mixture and 1/4 of the marinara.

Finally, add the remaining pasta, then the marinara, then the bechamel. Top with ground almonds. 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: 585 cal (16g fat, 86g carbs, 35g protein)

Chicken Marsala used to be a staple comfort food. And, although I've used Marsala in sauces, I haven't made the mushroom-laden Marsala sauce since I went veg. I'm not sure why, though, because Chicken Marsala has always been a lot more about the sauce than what you pour over it. Here's a recipe for a faintly lemony fried tofu and a sweet and tangy Marsala sauce. Once again, I am comforted.



Tofu Marsala
Tofu:
1 lb tofu, drained
1/2 cup flour
1/4 cup rice flour (or more flour)
1 small lemon, zested
1/2 tsp salt
1/2 tsp pepper
1/4 cup parsley
oil for frying
Sauce:
2 tbs olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 lb button mushrooms, sliced
1 tbs tomato paste
1 1/2 cups Marsala wine (I use dry)
1/2 small lemon, juiced
1/4 cup parsley, minced
2 tbs Earth Balance

For the tofu: Pour enough oil in a large saute to coat the bottom. Heat to medium high. Cut the tofu into 1/2 inch thick slices, then cut each slice diagonally to form triangles. Mix the remaining tofu ingredients in a bowl. Working in batches, if necessary, coat each tofu slice in the seasoned flour then place into the hot saute pan. Turn each slice when it browns and begins to crisp. Remove and set on a plate. If working in batches, place cooked tofu in an oven preheated to 200 degrees.

For the Sauce: Saute the onions and sliced mushrooms in oil until the mushrooms have given up most of their moisture. Stir in garlic and tomato paste and cook until fragrant. Add the Marsala wine and cook until the sauce has thickened to a syrup consistency. You will be able to scrape the sauce pan with a wooden spoon and the sauce will ooze back to fill where you scraped. Remove from the heat and stir in the earth balance, then add the lemon juice and parsley and stir again.

Plate the tofu and pour the sauce over each slice.

Note: I started frying the first of two batches of tofu, then started the sauce and each finished at about the same time.

4 Servings: 271 cal (23g fat, 17g carbs, 10g protein)

My favorite pesto has always been a simple affair with quality ingredients. Good extra virgin olive oil, fresh basil and the best parmesan cheese you could find. I've been putting off veganizing this because I thought the cheese was essential.

This pesto remains simple. It's quick, easy and endlessly versatile. I used this batch to make a pound of pasta, some pesto butter and a batch of creamy pesto salad dressing.



Basic Vegan Pesto
1/4 cup cashews, ground
1/2 cup olive oil
4 cups basil (packed), divided
1 cup parsley (packed), divided
2 cloves garlic
1/2 tsp salt
1 tbs miso
1/2 small lemon, juiced

Roughly chop the basil and parsley. Mix the herbs together and split in half. Blend together the oil and cashews, then add to the blender half the herbs, garlic, salt, miso and lemon juice. Blend thoroughly. Mince the remaining herbs, add to the blender and pulse, just to combine. Makes about a cup of pesto.


Pesto Spaghetti
1 Spaghetti or other pasta
1/2 cup Basic Pesto (about 1/2 recipe)

Cook pasta according to directions. Drain and stir in pesto.

4 Servings: 579 cal (18g fat, 88g carbs, 16g protein)


Pesto Butter
6 Tbs Earth Balance, Softened
2 Tbs Basic Pesto

Cream together the pesto and margarine. Chill until it hardens to desired consistency.

8 Servings: 114 cal (12g fat, 1g carbs, 0g protein)


Creamy Pesto Vinegarette
3 Tbs Basic Pesto
1 cup soy milk
1/4 cup white wine vinegar
1/4 cup vegenaise
1 tbs arrow root
1 tsp sugar
1/4 tsp black pepper
1/4 tsp salt

Combine all ingredients and blend in in an immersion blender. Chill in the refrigerator for at least an hour.

16 Servings (4g fat, 2g carbs, 1g protein)

Asparagus hit the shelves last week and I finally found some that looked pretty good. For as long ad I can remember, that has meant Primavera with loads of veggies and mushrooms. In years past I made a cream sauce (35g fat, 17g saturated), but this year, I went for an equally decadent cashew sauce that turned out to to be far more appealing to the midsection (21g fat, 5g saturated), and that could probably be trimmed further.

So this was my Valentine's Day meal. Pasta Primavera, made to please the pallet and a fresh loaf of crusty baguette.



Pasta Primavera
2 tbs Earth Balance Margarine
1 lb asparagus, cut into 3" spears
1/2 lb mushrooms, sliced
2 carrots, sliced on the bias
2 small zucchini, sliced
1 bunch green onions, chopped, including greens
1 lb pasta (penne or fettuccine are good)
1 cup cooking liquid (reserved)
Sauce:
1 cup cashews, ground
2 cups unsweetened soy milk
1/4 cup white wine
1 tbs miso
2 cloves garlic, minced
1/4 cup basil, minced (or 1 tbs dry)
1/4 tsp black pepper
1/2 tsp salt

For the sauce, blend together the cashews, soy milk, wine, miso, garlic, salt and pepper. When well blended, add the basil and pulse, just to combine. Set aside until needed.

Bring a pot of water to a boil. The veggies and sauce takes just a little longer than the pasta. Melt margarine in a saute pan. Add the mushrooms, asparagus and carrots. Saute until the carrots begin to soften. Stir in the green onions and zucchini. Add the sauce and bring to a boil.

While the asparagus, sautes, add the pasta to the pot of water. Boil until the pasta is tender, but not completely cooked. Drain the pasta, reserving 1 cup of water. Add pasta to the sauce and simmer until the pasta has finished cooking, just a couple of minutes. Add up to a cup of reserved cooking water to thin the sauce, if necessary.

5 Servings: 650 cal (21g fat, 92g carbs, 26g protein)

My boy is a big pea fan, so I wanted to concoct a pasta and peas dish for him. I played around with a cream and pesto sauce, before arriving simply on olive oil and herbs. This is simple and sweet and distinct. The taste and texture of the peas are brought to the forefront and are complemented by the fresh herbs.



Pasta & Peas
1/4 cup olive oil
2 shallots, chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
3/4 cups chopped basil, divided
1/4 cup chopped parsley
1/2 lemon, juiced
2 cups frozen peas
1 lb ditalini or other small pasta shells

Bring a pot of salted water to a boil. Add the frozen peas and pasta and boil until the pasta is al dente. Drain in a colander and set aside. This sauce comes together fast, so don't start until the pasta is in the water.

Heat the olive oil over medium heat. Add the shallots and saute until soft, a couple of minutes. Add the garlic, salt & pepper, half the basil and the parsley. Saute for a couple minutes, stirring frequently so the garlic doesn't burn. Add the pasta and peas and toss to combine. Stir in the remaining basil and the lemon juice. Season to taste with additional salt (if necessary) and plenty of cracked black pepper.

4 Servings: 607 cal (16g fat, 97g carbs, 19g protein)