Pasta with Pumpkin and Pistachios
We really enjoyed this colorful recipe. Pumpkin puree makes a really nice pasta sauce and the nuts added a nice crunch.
Serving Size: 2
Ingredients:
1/2 onion, chopped fine
1/2 red bell pepper, chopped fine
1 tablespoon oil
2 cloves garlic, minced
1 cup pumpkin puree
1 vegetable bouillon cube
1 teaspoon ground nutmeg
dash of red pepper flakes
1/2 cup water
3-5 fresh sage leaves (optional)
1/2 [...]
Rasta Pasta (Pasta Marinara)
Friday night’s we usually “kick off” the weekend with a special meal, often it’s Italian. This is just a regular spaghetti with tomato sauce. The pasta made it special, and seasoning the sauce for a longer time gave it a chance to mellow and mix. We enjoyed the meal with a savory zucchini bread and [...]
Pesto Pasta with Romanesco and Black Olives
Romanesco is one of our favorite vegetables. We like the color, the shapes and the flavors. It was particularly nice on the fresh pasta and light garlic sauce.
Servings: 4
Ingredients:
for the pasta:
1 cup semolina flour
1 cup all purpose flour
1 Tbs. pesto
1/2 tsp. salt
1/2 cup water, perhaps a bit more
for the meal:
1 romanesco broccoli, cut into spirals [...]
Tagliatelle with Artichokes, Red Onions and Thyme
The combination of red onions and artichokes is quite tasty with a bit of white wine and thyme the meal becomes heavenly.
Serving Size: 4
Ingredients:
300 grams tagliatelle or fettuccine
2 cans artichoke hearts in water, liquid drained and halved
2 Tbs. olive oil
2 large red onions, sliced in thin rings
3-4 cloves garlic, minced
1/2 cup dry white wine
1-2 Tbs. [...]
Fava Bean Ravioli on a Spinach Wine Sauce
This is a very special meal. It is gourmet and delicious in flavor well worth the effort to make.
Serving Size: 4
Ingredients:
for the ravioli:
1 cup semolina flour
2 teaspoons olive oil
1/2 cup water
pinch salt
for the filling:
2 lbs. fresh fava beans
1 small clove garlic, minced
1 teaspoon mild grainy mustard
1 tablespoon sesame oil
1/4 cup nuts (walnuts, pistachios almonds or [...]
Review: Penne with Squash & Wine Marinara
Joshua Ploeg’s new cookbook “In Search of the Lost Taste” is packed with delicious, enticing recipes. As our young pumpkin plants get bigger and bigger each day, I realize, we must use up the frozen pumpkins form this year, to make some space. This is a delicious pasta and marinara meal. The pumpkin gives it [...]
Review: Athenian Pasta Primavera
Tonight we enjoyed a lovely, light but filling dinner: “Athenian Pasta Primavera”
The original recipe comes from the Eating Well blog. I easily turned it into a vegan recipe by replacing the feta cheese with my own version of “tofu feta”. I make the “tofu feta” by first blotting as much water from the tofu as [...]
Spaghetti with Creamy Lemon Sauce and Rucola
This tasty meal was light, yet very filling. We found the sauce to be really lovely and will be using in in other recipes as well.
Serving Size: 4
Ingredients:
1 cup plain soy yogurt
2 shallots, finely chopped
1 Tbs. oil
1-2 cloves garlic, minced
1 vegetable bouillon cube
2 Tbs. nutritional yeast flakes
1 lemon or lime, juice and zest
2 tsp. cornstarch, [...]
Spinach and Vegan Ricotta Spaghetti
This is a very tasty and satisfying meal. We’re looking forward to having it more often, especially when our own organic spinach is ripe.
Serving Size: 4
Ingredients:
14 oz. wholewheat spaghetti
400 gram bag fresh spinach, washed
3 Tbs. olive oil
3-4 cloves garlic, finely sliced
raisins
2 splashes lemon juice
2 oz. pine nuts, toasted
1 cup vegan ricotta
for vegan ricotta:
1 & 1/2 [...]
Tri-colored Pasta with Eggplant and Black Olives
This makes a very tasty light supper. It is also good served as a salad as well.
Serving Size: 2
Ingredients:
500 grams tri-colored pasta such as fusilli
1 eggplant, cut in thin slices
5 Tbs. good olive oil
2 cloves garlic, minced
1 lemon, juice and zested
100 grams good black olives without the pit
1 Tbs. mixed Italian herbs
Directions:
Slice the eggplant in [...]
Fettuccine with raw Kale Pesto, Walnuts and Oyster Mushrooms
We made kale pesto before when we posted it with the Summer tomato crostata recipe. When we saw the fettuccine recipe in Vegetarian Times, we knew our pesto would be would be perfect for it, and we weren’t disappointed. It was really a great meal. We enjoyed it with a light fruit salad and ciabatta [...]
Pasta alla Norma
Sicilian Pasta with Eggplant, Basil and Soy Cheese. This classic meal tastes great in any season. We were happy to use our own eggplants from the garden, just rather sad that we don’t have more, but looking forward to next spring when we begin again to grow this wonderful vegetable.
Serving Size: 2
Ingredients:
1 large handful spaghetti [...]
Fusilli pasta with artichokes and peppers
This makes a nice light dinner for two. Light and lemony in flavor, lovely with a mixed salad and whole grain bread.
Serving Size: 2
Ingredients:
200 grams fusilli (spiral) pasta
1 can artichoke hearts
1 large sweet red bell pepper
chives
1/2 cup soy cream or soy yogurt
1 Tbs. olive oil
1 lemon zest and juice
salt and lemon pepper
Tabasco
chives
Directions:
Bring a pot of [...]
Spinach pasta with asparagus and pesto sauce
This is really a quick and easy meal that is healthy and tasty.
Serving Size: 2
Ingredients:
250 grams spinach pasta (tagliatelle)
200 grams asparagus
130 grams (or small jar) basil pesto
lemon juice
Directions:
Bring a large pot of salted water to boil.
Remove the dried out hard ends of the asparagus and cut them into bite sized pieces.
Bring a 2nd smaller pot [...]
Asparagus ravioli with creamy lemon sage sauce
What an elegant and tasty meal this was! It is a bit of trouble to make, but well worth it.
Yield: 12 raviolis
Ingredients:
for the raviolis:
1 cup semolina flour
2 tsp. olive oil
1/2 cup water
salt
for the filling:
500 grams fresh asparagus, washed, cut in small pices
1 clove garlic
2 Tbs. olive oil
100 grams soy cheese, grated
salt and pepper to taste
for [...]
Artichoke and hazelnut cannelloni with lemon soy bechamel sauce
Artichoke filled cannelloni make a very nice light but filling Sunday night supper, or can also be used as an elegant brunch.
Serving Size: 6
Ingredients:
1 can artichoke hearts (about 5-6)
8 oz. tofu, crumbled
4 Tbs. hazelnut meal (hazelnuts ground to the consistency of flour)
1 Tbs. olive oil
1/2 lemon juiced
8-16 cannelloni [...]
Pasta primavera with creamy spinach sauce
This bright springy recipe tasted great o a chilly winter’s eve. We were happy to enjoy this meal even if just using frozen vegetables. We will look forward to the spring when we can really make it with all fresh vegetables.
Serving Size: 4
Ingredients:
50 grams vegan margarine
225 grams chopped spinach
500 grams [...]
Farfalle with pumpkin sauce
This is delicious. Fennel is the secret that makes it so nice. I do hope you give it a try, it was really a hit this evening.
Serving Size: 4
Ingredients:
1 clove garlic, minced
1 onion, finely sliced
1 tablespoon fennel seeds
1 tablespoon soy margarine
250 grams pumpkin, cut in small pieces (or 1 [...]
Vegan macaroni salad
Macaroni salad is so tasty for lunch, or an evening supper on a hot day.
Serving Size: 4
Ingredients:
2 cup cooked macaroni (1 c uncooked)
1 cup frozen peas, thawed
1/2 cup chopped celery
1/2 cup spicy tofu pieces, cut in small cubes
1/2 cup soy cheese, cut in small cubes
1/ s [...]
Blueberry pasta
This makes a very nice light dessert or snack.
Serving Size: 4
Ingredients:
for the blueberry pasta dough:
1 cup semolina flour
2 tbs. oil
1/2 cup blueberry puree
for the blueberry puree:
100 grams blueberries, washed
2 tbs. sugar
juice of 1 lemon
1/4 cup water
dash cinnamon
for the amaretto cream sauce
1/4 cup soy cream
[...]
Spinach ravioli filled with a pea & pistachio mixture
Green filled with green, delicious and elegant. It is a bit of work to do, but well worth it!
Serving Size: 2
Ingredients:
for the pea and pistachio filling:
200 grams frozen peas, thawed
100 grams pistachio nuts
1/4 cup water
1 tbs. chili oil
salt
for the spinach pasta dough:
1 cup semolina flour
2 tbs. [...]
Rotelle with mushrooms gratin
A nice meal that is filling but not heavy. Even better the 2nd day.
Serving Size: 4
Ingredients:
300 grams rotelle pasta (little wheels)
4 tbs. olive oil
2 cloves garlic, minced
100 grams mushrooms, cut in bite sized pieces
1 zucchini, cut in bite sized chunks
3 tbs. parsley, chopped
1 cup vegetable bouillon
1 [...]
Spinach pasta with avocado pesto and pistachios
This is a new recipe that we enjoyed and will definitely do more often. It is light and fresh with the basil, and has lots of flavor from the mustard and sesame oil, as well as the zing from cayenne pepper and Tabasco.
Serving Size: 4
Ingredients:
400 grams spinach tagliatelle
2 avocados
2 cloves garlic
[...]
Spicy Minestrone Soup
This is a delicious soup especially nice on a cold rainy day.
Serving Size: 4
Ingredients:
1 med. onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 tbs. olive oil
1 qt. water
1 can small kidney beans or chickpeas
various fresh veggies including carrots, zucchini, green beans, wax beans, potatoes, peas, cabbage, [...]
