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PASTA
SALAD
1/2
red onion
2 cloves of pressed garlic
1cup frozen peas
1/2 cup corn
1/2 cup grated carrot
1/4 cup olive oil
1/4 - 1/2 cups mayonnaise
1 t salt
4-6 servings
of spiral pasta
Cook pasta and strain. Mix
garlic, salt, oil and mayo, pour over pasta and peas in a large bowl.
Refrigerate and toss before serving.
PASTA
WITH A GARLIC CREAM SAUCE
Serves 4-6
Ingredients:.
4-6 servings of pasta (of your choice)
1 lb. of firm tofu (cubed)
2 T tamari or soy sauce
2T olive oil
1 clove garlic (pressed)
1/4c mayonnaise (or 1/4c tahini, 1/4c miso 1/4c water)
1 t stone ground mustard
1/2c chives minced
2c veggies (broccoli, kale, cauliflower.)
Cook pasta, put greens into boiling water
1 minute before straining. Marinate tofu cubes in tamari for a few minutes,
then lightly fry tofu with oil until brown. Mix garlic, oil, mayo (or
tahini miso mix) with mustard and chives. Pour over pasta tofu and veggies.
Serves 4-6.
WESTERN
STYLE VEGAN PAD THAI
Serves 4
Ingredients:
1 pound Asian-style noodles
1/4 cup soy sauce
1/2 cup lime juice
2 Tbsp peanut butter
1/4 cup sugar
1 green chili, minced
1 small onion, diced
4 cloves garlic, minced
1 tsp fresh ginger, grated or minced
2 Tbsp sesame oil
3 carrots, sliced thin
1/2 cup bean sprouts
1/4 cup chopped or crushed peanuts
4 green onions (scallions), sliced
Cook noodles according to package instructions.
In a small bowl, whisk together the soy sauce, peanut butter, lime juice,
chilie and sugar. In a large wok or skillet, sautee the onion, garlic
and ginger in sesame oil for a minute or two, stirring frequently. Add
the carrots and allow to cook for another minute.
Add the bean sprouts, cooked noodles and the peanut butter and soy sauce
mixture. Stir well, and allow sauce to thicken as it cooks for about
3 minutes. Stir in the peanuts and green onions and serve hot.
AUTHENTIC VEGETARIAN PAD THAI
This pad thai
is spicy and is a replica of the versions found throughout Thailand,
though modified for vegetarians, without the seafood
2-3 Servings
Ingredients:
1/2 lime
1 egg
4 teaspoons soy sauce
3 cloves garlic, minced
1/2 tsp ground dried chili pepper
1/4 tsp ground pepper
1 shallot, minced
2 Tbsp sugar
2 Tbsp tamarind or white vinegar
1/2 package Thai rice noodles
2 Tbsp vegetable oil
1/3 cup tofu - extra firm
1-1/2 cup green chives, fresh
2 Tbsp peanuts
1 1/3 cup bean sprouts
Soak the dry noodlesfor 5 -8 minutes in warm water while preparing the
other ingredients. The noodles should be firm yet flexible, careful
not to oversoak. Cut tofu into thin 1 inch long strips. Cut up chives
into 1 inch long pieces. Set aside a few fresh chives for a garnish.
Rinse the bean sprouts andset aside half for serving fresh. Mince shallot
and garlic together.
Use a wok or a large skillet. Add the oil and heat on medium. Fry the
peanuts until toasted and remove them from the wok. Add shallot, garlic
and tofu and stir them until they start to brown. Drain the noodles
and add to the wok. Stir quickly to keep things from sticking. Add the
tamarind or vinegar, sugar, soy sauce, and chili pepper. The heat should
remain high while you stir. Make room for the egg by pushing all noodles
to the side of the wok. Crack the egg onto the wok and scramble it until
it is almost all cooked. Fold the egg into the noodles. Add bean sprouts,
chives and stir. The noodles should be soft. .Pour onto the serving
plate and sprinkle with peanuts. Serve hot with a wedge of lime on the
side, raw chives and raw bean sprouts on top.
FETTUCINE
ALFREDO
This alfredo sauce is simple and easy to make, yet
rich in flavour
Serves 6
1 (16-ounce) package
fettuccine pasta
1/2 cup butter
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Additional freshly grated Parmesan cheese for sprinkling
Cook pasta according to package directions.
While pasta is cooking, melt butter in large skillet, add cream, salt
and pepper. Bring to a boil and simmer for a few minutes uncovered,
this will reduce and thicken sauce.
Remove from heat and add cooked fettuccini and 1 cup Parmesan. Toss
to combine and serve immediately with an extra sprinkling of Parmesan
cheese over the top. You may top the fettucine with your favorite steamed
greens, such as broccoli, spinach or kale if you wish.
VEGETARIAN
LASAGNA RECIPE
Don't be intimidated by Lasagna, it takes
a little extra time because there are two main steps but it is soooo
worth it.
This
lasagna recipe serves 8
Ingredients:
1 package of Lasagna
noodles
2 cloves garlic pressed or minced
1 large onion minced
2- 375ml jars of tomato sauce
1/2 bag fresh spinach (about 6 cups)
2 medium zuchinni
500 grams mozzerella cheese
200 grams ricotta cheese (optional)
1 tofu crumbled
1/4 cup tamari or soy sauce
Cook the lasagna
noodles as directed on the package. Strain. Soak the crumbled tofu
in tamari. Place 1 layer of noodles in a 9 x 13 pan. Mix the onion
and garlic with the tomato sauce. Spread a thin layer of tomato sauce
over the noodles. Add a thin layer of crumbled tofu, a layer of zuchinni,
a layer of spinach and a layer of cheese. Add another layer of noodles,
sauce, tofu, zuchinni, spinach and cheese. Repeat until all the noodles
are used. Last layer is just sauce and cheese. Cover in tin foil and
bake at 350° for 45 minutes, take off the foil and bake for 10
more minutes. Serve hot.
PASTA
PRIMAVERA
This vegetarian pasta primavera is easy to make with
a simple yet richly flavoured sauce
Serves 4
Ingredients:
8 ounces bowtie or radiatore pasta
2 carrots, sliced
1/2 cup green beans
1/3 cup peas
1/2 cup yellow zucchini, sliced
1/2 cup mushrooms
1/2 cup red bell pepper, sliced
2 Tbsp olive oil
2 scallions, sliced
2 cloves garlic, peeled and minced
2 Tbsp flour
1 cup soymilk, 1 cup water
1 Tbsp tamari (soy sauce)
1 tsp basil, dried or fresh
1/2 tsp salt
1/4 cup parmesan cheese, grated
pepper to taste
Cook pasta according to directions on package.
In a small saucepan, bring 1/2 cup water to a boil, and add the carrots.
Cover and simmer for about 2 minutes. Add the green beans, peas, and
yellow squash. Cook for 2 minutes and then drain the water. Set aside.
To make the sauce, heat the oil in a large skillet. Add the onion,
garlic, mushrooms, and red pepper and sauté for about 3 minutes.
Add th flour, soymilk and water and stir until smooth. Add the tamari
and add basil, salt and pepper to taste. Simmer for 3 minutes, stirring
often until thickened.
Put pasta in a big bowl, top with sauce and veggies and toss together.
Sprinkle with parmesan.
.
