Pasta Archives - Page 2 of 4

Bowties with Veggies and Roasted Garlic Ricotta

September 30, 2013 by epicureanvegan

I’m so happy there are some leftovers! The original recipe uses real ricotta, but not only did I make use my go-to ricotta recipe, I also added/omitted some ingredients. Ricotta cheese has so much fat it’s ridiculous (10 g/fat, 6 g/saturated fat) so even if you do eat dairy, I urge you to try my tofu-version that contains 5 grams of fat, and only 1 gram of saturated fat. Plus, you’ll also benefit from the protein and the no cholesterol! Also, if you think roasting garlic is a pain, it’s really not. It’s so easy to do and takes only 30 minutes, in which time, you can prepare all of your ingredients. Ideally, if you can roast the garlic and make the ricotta the day before, it will be even more flavorful by the time you make this dish. I think you’ll find this is a great main meal or side dish that will please even picky eaters.

INGREDIENTS:
Tofu-Ricotta:
14-oz pkg extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
Optional: 1/2 C Daiya Mozzarella shreds
The rest:
1 lb bow-tie pasta (any variety would be fine)
6 cloves of garlic (or more if you want)
Olive oil
1-1/2 C cherry tomatoes, halved
4-6 C fresh spinach, chopped
2 C mushrooms, sliced and sauteed
Salt and pepper, to taste
1/4 C reserved pasta-cooking water

DIRECTIONS:
To roast the garlic, preheat the oven to 425. Cut off the tips of each garlic clove and place on a piece of foil; drizzle with olive oil. Wrap up loosely in the foil, place on a small baking sheet, and roast for about 30 minutes. Set aside and let cool.

Meanwhile, however, prepare your other ingredients. To make the “ricotta,” combine all of the ingredients in a food processor, but don’t blend it yet until the garlic is done. You’ll want to add the garlic cloves and blend everything together, along with the 1/4 C of the reserved pasta-cooking water. So until the garlic is ready, at least throw together the ingredients to get started. Cook the pasta according to package instructions while you saute the mushrooms in a small pan with a teaspoon of olive oil. Chop your spinach, slice those tomatoes, and finish off the ricotta by adding the newly roasted garlic and water. (For the garlic cloves, gently squeeze an end and the skins should come right off, then discard.)

Drain the pasta and rinse with hot water to remove as much starch as possible. Return the pot to the stove and over medium-low heat, add the spinach, tomatoes, and mushrooms; saute with a smidgen of water until wilted and heated through.

Add the pasta and ricotta and combine everything thoroughly, season with salt and pepper, and enjoy!

Bowties with Veggies and Roasted Garlic Ricotta

Ricotta cheese has so much fat it's ridiculous (10 g/fat, 6 g/saturated fat) so even if you do eat dairy, I urge you to try my tofu-version that contains 5 grams of fat, and only 1 gram of saturated fat. Plus, you'll also benefit from the protein and the no cholesterol! Also, if you think roasting garlic is a pain, it's really not. It's so easy to do and takes only 30 minutes, in which time, you can prepare all of your ingredients. Ideally, if you can roast the garlic and make the ricotta the day before, it will be even more flavorful by the time you make this dish. I think you'll find this is a great main meal or side dish that will please even picky eaters.

Author: Epicurean Vegan

Serves: 6

Ingredients

Tofu-Ricotta:
14-oz pkg extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
¼ tsp black pepper
⅓ C nutritional yeast
2 Tbs lemon juice
Optional: ½ C Daiya Mozzarella shreds
The rest:
1 lb bow-tie pasta (any variety would be fine)
6 cloves of garlic (or more if you want)
Olive oil
1-1/2 C cherry tomatoes, halved
4-6 C fresh spinach, chopped
2 C mushrooms, sliced and sauteed
Salt and pepper, to taste
¼ C reserved pasta-cooking water

Directions

To roast the garlic, preheat the oven to 425.
Cut off the tips of each garlic clove and place on a piece of foil; drizzle with olive oil. Wrap up loosely in the foil, place on a small baking sheet, and roast for about 30 minutes. Set aside and let cool.
Meanwhile, however, prepare your other ingredients. To make the "ricotta," combine all of the ingredients in a food processor, but don't blend it yet until the garlic is done. You'll want to add the garlic cloves and blend everything together, along with the ¼ C of the reserved pasta-cooking water. So until the garlic is ready, at least throw together the ingredients to get started.
Cook the pasta according to package instructions while you saute the mushrooms in a small pan with a teaspoon of olive oil.
Chop your spinach, slice those tomatoes, and finish off the ricotta by adding the newly roasted garlic and water. (For the garlic cloves, gently squeeze an end and the skins should come right off, then discard.)
Drain the pasta and rinse with hot water to remove as much starch as possible. Return the pot to the stove and over medium-low heat, add the spinach, tomatoes, and mushrooms; saute with a smidgen of water until wilted and heated through.
Add the pasta and ricotta and combine everything thoroughly, season with salt and pepper, and enjoy!

Meatless Mushroom Ragu

August 1, 2013 by epicureanvegan

Hello! I didn’t forget about all of you; I’ve had a very busy month of traveling. I spent a couple of weeks traveling around Northern California on a little book tour—you can read about it HERE if you’d like. I now get to spend 8 days in New York City this month with my dear friends Kerrie and Nicole! I’ve thrilled to be going on this trip, especially since I’ve never been to the Big Apple. I’m hoping I get a chance to check out some of Alicia Silverstone’s favorite NYC vegan eateries while I’m there. Any recommendations of your own?

In the meantime, I’ve been enjoying not living out of a suitcase for a few days and I finally got back in the kitchen. I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we’re not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day—a real time-saver. There wasn’t much to do the night before, so I threw it all together in about 15 minutes around noon.

INGREDIENTS:
1 Tbs olive oil
1/2 C onion, diced small
3 cloves garlic, minced
2 Field Roast sausages, Italian Seasonings flavor, crumbled
1 28-oz can fire-roasted crushed tomatoes, undrained
2 C mushrooms, chopped
Salt and pepper, to taste
1 Tbs balsamic vinegar
3 Tbs port wine
Chopped fresh basil
Optional ingredients: diced zucchini and/or bell pepper
1 lb Rigatoni pasta

DIRECTIONS:
In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.

Transfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.

Transfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.

Serve over cooked pasta and top with fresh basil. Enjoy!

Meatless Mushroom Ragu

I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we're not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day---a real time-saver. There wasn't much to do the night before, so I threw it all together in about 15 minutes around noon.

Author: Epicurean Vegan

Serves: 4-6

Ingredients

1 Tbs olive oil
½ C onion, diced small
3 cloves garlic, minced
2 Field Roast sausages, Italian Seasonings flavor, crumbled
1 28-oz can fire-roasted crushed tomatoes, undrained
2 C mushrooms, chopped
Salt and pepper, to taste
1 Tbs balsamic vinegar
3 Tbs port wine
Chopped fresh basil
Optional ingredients: diced zucchini and/or bell pepper
1 lb Rigatoni pasta

Directions

In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.
Transfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.
Transfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.
Serve over cooked pasta and top with fresh basil. Enjoy!

Alfredo Ravioli (and a beautiful white morning)

May 2, 2013 by epicureanvegan

First, I had to snap a few pictures this morning of the snow because by tomorrow, most of it will be gone. This is a photog’s dream and the time I love snow—so beautiful.

So anyway, as you probably know, I go through phases when I discover certain meals. For example, when I discovered stuffed peppers, I made about 10 different versions . . . same with frittatas and tofu scrambles. Now I’m on to my latest obsession: Ravioli. At least I have the process down to a science so preparation goes a lot smoother. I was hankering for some of this Alfredo sauce, but I was also craving ravioli. Typically, I don’t like to pair ravioli with a heavy sauce, but to hell with rules; this was too good not to try. I changed up the dough a little because I didn’t have enough semolina flour and it worked out nicely. These are stuffed with tofu ricotta and fresh spinach—a fabulous combo. For a more in-depth description on using a ravioli plate, check out this version.

INGREDIENTS:
Dough:
1 C semolina flour
2 C whole wheat pastry flour
1 tsp salt
1 C almond milk, warm
2 Tbs olive oil
Filling:
14-oz pkg. extra firm tofu, drained, pressed and crumbled
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
1/3 C Daiya mozzarella (optional)
2 C chopped spinach
Sauce:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1 tsp salt
1/2 tsp black pepper
1/4 C nutritional yeast
1 to 2 C mushrooms, sliced

DIRECTIONS:
Start with making the dough. In a large bowl, combine the flours and salt. Create a well in the middle and slowly pour in the almond milk and oil. Using a spoon, or your hands, combine well. Transfer to a lightly floured surface and knead for at least 5 minutes. Shape into a ball, cover with plastic, and set aside.
Next, throw together the ricotta. Combine all of the ingredients, except the spinach and cheese, in a food processor and blend well. Transfer to a bowl and stir in the spinach and cheese. Set aside.

Next, roll out the dough. I used my pasta maker, but you may certainly use a rolling pin. Lay one long sheet over the ravioli mold and fill each pocket with just over a teaspoon of filling.

Lay another thin sheet of dough over the top, press down and use a rolling pin to seal the edges. Again, refer to this post on how to use a ravioli plate. Place the raviolis on a baking sheet and repeat the process until you have used up all of the filling. I had just a small amount of dough left, but not much. I had 75 raviolis when it was all said and done. Cover and set aside.

Time to make the sauce. Using a blender, grind the cashews and pine nuts to a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper. I sauteed the mushrooms first, then stirred them into the sauce.

Keeping the sauce warm on very low heat, bring a large pot of water to a boil. I cooked about 12-15 raviolis at a time for about 4-5 minutes per batch. Using a slotted spoon, place them in a strainer. Serve immediately, or lay them out on a large pan, otherwise, they’ll stick to each other. You can drizzle a little olive oil on them as well, to keep them separated. Ladle on some sauce and enjoy!

Alfredo Ravioli (and a beautiful white morning)

Author: Epicurean Vegan

Serves: 4-6

Ingredients

Dough:
1 C semolina flour
2 C whole wheat pastry flour
1 tsp salt
1 C almond milk, warm
2 Tbs olive oil
Filling:
14-oz pkg. extra firm tofu, drained, pressed and crumbled
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
⅓ C nutritional yeast
⅓ C Daiya mozzarella (optional)
2 C chopped spinach
Sauce:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1 tsp salt
½ tsp black pepper
¼ C nutritional yeast
1 to 2 C mushrooms, sliced

Directions

Start with making the dough. In a large bowl, combine the flours and salt. Create a well in the middle and slowly pour in the almond milk and oil. Using a spoon, or your hands, combine well. Transfer to a lightly floured surface and knead for at least 5 minutes. Shape into a ball, cover with plastic, and set aside.
Next, throw together the ricotta. Combine all of the ingredients, except the spinach and cheese, in a food processor and blend well. Transfer to a bowl and stir in the spinach and cheese. Set aside.
Next, roll out the dough. I used my pasta maker, but you may certainly use a rolling pin. Lay one long sheet over the ravioli mold and fill each pocket with just over a teaspoon of filling.
Lay another thin sheet of dough over the top, press down and use a rolling pin to seal the edges. Place the raviolis on a baking sheet and repeat the process until you have used up all of the filling. I had just a small amount of dough left, but not much. I had 75 raviolis when it was all said and done. Cover and set aside.
Time to make the sauce. Using a blender, grind the cashews and pine nuts to a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper. I sauteed the mushrooms first, then stirred them into the sauce.
Keeping the sauce warm on very low heat, bring a large pot of water to a boil. I cooked about 12-15 raviolis at a time for about 4-5 minutes per batch. Using a slotted spoon, place them in a strainer. Serve immediately, or lay them out on a large pan, otherwise, they'll stick to each other. You can drizzle a little olive oil on them as well, to keep them separated. Ladle on some sauce and enjoy!

Roman Pasta Soup with Potatoes

March 28, 2013 by epicureanvegan

This is definitely a carb-lover’s soup! You certainly don’t have to use pasta and potatoes, but I think they work really well together in this soup. I used to make this soup a lot about ten or twelve years ago, but sort of forgot about it, especially since it used real bacon, but like most meat dishes, this one is easy to veganize. It’s incredibly easy to make and versatile, too. I think some chopped kale or mushrooms would be great additions.

INGREDIENTS:
1 Tbs olive oil
2 cloves garlic, minced
3 veggie bacon slices, diced
1 large onion, chopped
1/3 C fresh parsley, chopped
8-9 C vegetable broth
3 medium russet or Yukon Gold potatoes, peeled and diced
2 C pasta shells, uncooked
Black pepper, to taste
Daiya mozzarella

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and veggie bacon and cook 5 minutes. Stir in the parsley and cook another 2 minutes. Add the potatoes and broth and cook over medium heat about 15 minutes, or until the potatoes are slightly tender. Add the pasta and cook 10 minutes, or until the pasta is cooked through. Season with black pepper and serve with Daiya cheese on top. Enjoy!

Roman Pasta Soup with Potatoes

This is definitely a carb-lover's soup! You certainly don't have to use pasta and potatoes, but I think they work really well together in this soup. I used to make this soup a lot about ten or twelve years ago, but sort of forgot about it, especially since it used real bacon, but like most meat dishes, this one is easy to veganize. It's incredibly easy to make and versatile, too. I think some chopped kale or mushrooms would be great additions.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 cloves garlic, minced
3 veggie bacon slices, diced
1 large onion, chopped
⅓ C fresh parsley, chopped
8-9 C vegetable broth
3 medium russet or Yukon Gold potatoes, peeled and diced
2 C pasta shells, uncooked
Black pepper, to taste
Daiya mozzarella

Directions

In a large soup pot, heat the olive oil and garlic. Add the onions and veggie bacon and cook 5 minutes. Stir in the parsley and cook another 2 minutes. Add the potatoes and broth and cook over medium heat about 15 minutes, or until the potatoes are slightly tender. Add the pasta and cook 10 minutes, or until the pasta is cooked through. Season with black pepper and serve with Daiya cheese on top. Enjoy!

Pasta & Kale with Lemony Cashew Cream

June 12, 2012 by epicureanvegan

This makes a great summer dish! If you don’t have any kale on hand (why wouldn’t you?!) you could use any leafy green such as chard or spinach. I also think sliced mushrooms, sauteed asparagus, or zucchini would also work well in this. The sauce isn’t overly rich and has just a hint of lemon, plus it’s a breeze to make.

INGREDIENTS:
4 C pasta
2-3 C kale, chopped
Cashew Cream:
2 C raw cashews
Water
The rest:
2 tsp yellow miso
1/4 tsp black pepper
2 Tbs lemon juice
Salt, to taste

DIRECTIONS:
Soak the cashews in water for a few hours, preferably overnight. Drain and rinse the cashews, then place them in the blender. Add 2-1/2 cups of water and blend until smooth. The results will resemble heavy cream. This makes about 4 cups. You’ll only need 1-1/2 cups for this recipe, so I store the rest in a mason jar in the fridge. It will also keep in the freezer for a couple of months.

While the pasta is cooking, whisk together 1-1/2 cups of the cream sauce, miso, lemon juice, and black pepper in a small sauce pan. The sauce will already be thick, so it’s just a matter of heating it through.

Just when you’re about to drain the pasta, add the chopped kale to the pot and let it cook 1 minute, then drain.

Serve the pasta with the cashew cream drizzled on top. If you’d like, season with a bit of salt. Enjoy!

Pasta & Kale with Lemony Cashew Cream

This makes a great summer dish! If you don't have any kale on hand (why wouldn't you?!) you could use any leafy green such as chard or spinach. I also think sliced mushrooms, sauteed asparagus, or zucchini would also work well in this. The sauce isn't overly rich and has just a hint of lemon, plus it's a breeze to make.

Author: Epicurean Vegan

Ingredients

4 C pasta
2-3 C kale, chopped
Cashew Cream:
2 C raw cashews
Water
The rest:
2 tsp yellow miso
¼ tsp black pepper
2 Tbs lemon juice
Salt, to taste

Directions

Soak the cashews in water for a few hours, preferably overnight. Drain and rinse the cashews, then place them in the blender. Add 2-1/2 cups of water and blend until smooth. The results will resemble heavy cream. This makes about 4 cups. You'll only need 1-1/2 cups for this recipe, so I store the rest in a mason jar in the fridge. It will also keep in the freezer for a couple of months.
While the pasta is cooking, whisk together 1-1/2 cups of the cream sauce, miso, lemon juice, and black pepper in a small sauce pan. The sauce will already be thick, so it's just a matter of heating it through.
Just when you're about to drain the pasta, add the chopped kale to the pot and let it cook 1 minute, then drain.
Serve the pasta with the cashew cream drizzled on top. If you'd like, season with a bit of salt. Enjoy!

Creamy Mushroom Fettuccine

April 24, 2012 by epicureanvegan

“To err is human.” I found myself quoting Alexander Pope as I made this dish from Big Vegan. Apparently, I wasn’t very good about reading the ingredient list, or directions when I decided on making this dish this week. I didn’t realize that it calls for dried mushrooms. Didn’t pick those up. It called for fresh parsley. Didn’t get that. It called for a cast iron pan. Still haven’t bought one. But that’s okay! I improvised and this turned out to be an amazing dish, mostly because I did not screw up the sauce. It’s a fantastic sauce that I will be making again and again. It’s full of flavor and isn’t too thick or too thin, and is so easy to make. The Husband called it a vegan stroganoff. The recipe also calls for seitan, but I’m not a fan, so I left it out. Below is my ad libbed version that I promise won’t disappoint! In fact, I got nixed out of the leftovers, but thankfully, there was some sauce left so I made some rice and had a satisfying lunch.

INGREDIENTS:
3 Tbs rice flour
1 Tbs olive oil
2 C shiitake mushrooms, thinly sliced
2 cloves garlic, minced
1-1/2 C almond milk
1/4 C white cooking wine
1 Tbs tomato paste
1 Tbs nutritional yeast
1 Tbs white miso
1 pinch nutmeg
1 pinch cayenne
1 pinch turmeric
6 green onions, thinly sliced
1/2 tsp salt
8 oz portobello caps (3 of them), thinly sliced
16 oz dried fettuccine
1/4 C toasted walnuts, chopped

DIRECTIONS:
Cook the pasta according to package instructions. Meanwhile, heat the olive oil and garlic in a large skillet. Add the shiitakes, green onion, portobellos, and cook until browned. Sprinkle with the flour and stir to combine.

Whisk together the almond milk, wine, miso, tomato paste, yeast flakes, nutmeg, cayenne, and turmeric. Reduce the heat on the mushrooms to low and slowly add the sauce, little by little, stirring as you go to keep it from burning. Season with the salt. It won’t be a real thick sauce; you just want it heated through.

Drain the pasta and serve it with a ladle or two of sauce on top along with the toasted walnuts. You can also mix the sauce with the pasta, but I like to usually keep them separate. Enjoy!

Creamy Mushroom Fettuccine

"To err is human." I found myself quoting Alexander Pope as I made this dish from Big Vegan. Apparently, I wasn't very good about reading the ingredient list, or directions when I decided on making this dish this week. I didn't realize that it calls for dried mushrooms. Didn't pick those up. It called for fresh parsley. Didn't get that. It called for a cast iron pan. Still haven't bought one. But that's okay! I improvised and this turned out to be an amazing dish, mostly because I did not screw up the sauce. It's a fantastic sauce that I will be making again and again. It's full of flavor and isn't too thick or too thin, and is so easy to make. The Husband called it a vegan stroganoff. The recipe also calls for seitan, but I'm not a fan, so I left it out. Below is my ad libbed version that I promise won't disappoint! In fact, I got nixed out of the leftovers, but thankfully, there was some sauce left so I made some rice and had a satisfying lunch.

Author: Epicurean Vegan

Ingredients

3 Tbs rice flour
1 Tbs olive oil
2 C shiitake mushrooms, thinly sliced
2 cloves garlic, minced
1-1/2 C almond milk
¼ C white cooking wine
1 Tbs tomato paste
1 Tbs nutritional yeast
1 Tbs white miso
1 pinch nutmeg
1 pinch cayenne
1 pinch turmeric
6 green onions, thinly sliced
½ tsp salt
8 oz portobello caps (3 of them), thinly sliced
16 oz dried fettuccine
¼ C toasted walnuts, chopped

Directions

Cook the pasta according to package instructions. Meanwhile, heat the olive oil and garlic in a large skillet. Add the shiitakes, green onion, portobellos, and cook until browned. Sprinkle with the flour and stir to combine.
Whisk together the almond milk, wine, miso, tomato paste, yeast flakes, nutmeg, cayenne, and turmeric. Reduce the heat on the mushrooms to low and slowly add the sauce, little by little, stirring as you go to keep it from burning. Season with the salt. It won't be a real thick sauce; you just want it heated through.
Drain the pasta and serve it with a ladle or two of sauce on top along with the toasted walnuts. You can also mix the sauce with the pasta, but I like to usually keep them separate. Enjoy!

Pasta with Kale

January 22, 2012 by epicureanvegan

I was on my own for dinner the other night, so after staring blankly at the cupboards, then the fridge, I decided to combine some of my favorite ingredients for dinner: tri-color pasta, kale, mushrooms, and miso. For some added crunch (and protein) you could throw in some pine nuts or chopped cashews.

INGREDIENTS:
8-10 oz tri-color rotini
1 bunch kale, chopped
5-6 mushrooms, sliced
2 Tbs Earth Balance margarine
1 Tbs yellow miso
1 tsp garlic, minced

DIRECTIONS:
Cook the pasta until al dente and drain. Meanwhile, steam the kale and mushrooms 3-5 minutes—just until they’re tender. Usually, once the kale turns bright green, it’s ready. Using the same pot you cooked the pasta in, melt the margarine and garlic. Stir in the miso and blend it in. Add the kale and pasta and combine well. Enjoy!

Pasta with Kale

Author: Epicurean Vegan

Ingredients

8-10 oz tri-color rotini
1 bunch kale, chopped
5-6 mushrooms, sliced
2 Tbs Earth Balance margarine
1 Tbs yellow miso
1 tsp garlic, minced

Directions

Cook the pasta until al dente and drain.
Meanwhile, steam the kale and mushrooms 3-5 minutes---just until they're tender. Usually, once the kale turns bright green, it's ready.
Using the same pot you cooked the pasta in, melt the margarine and garlic.
Stir in the miso and blend it in.
Add the kale and pasta and combine well. Enjoy!

Mushroom and Snow Pea Soup

December 19, 2011 by epicureanvegan

This soup is perfect if you want a comforting meal in no time. I used lots of my favorite ingredients and like most soups, it will taste even better the next day.

INGREDIENTS:
6 C vegetable broth
1 Tbs olive oil
6 green onion, sliced
3 C Shiitake and white mushrooms (or cremini), sliced
2 C snow peas, cut into pieces (and ends snipped)
1 Tbs fresh ginger, grated
3 tsp garlic, minced
2 Tbs yellow miso
6-oz Angel hair pasta

DIRECTIONS:
In a large soup pot, heat the oil and garlic. Add the green onion, mushrooms, and snow peas. Cook until the veggies are tender.

Add the ginger and miso, and combine well. Pour in the broth and bring to a boil.

Add the pasta and cook another 3-5 minutes. Serve and enjoy!

Mushroom and Snow Pea Soup

This soup is perfect if you want a comforting meal in no time. I used lots of my favorite ingredients and like most soups, it will taste even better the next day.

Author: Epicurean Vegan

Ingredients

6 C vegetable broth
1 Tbs olive oil
6 green onion, sliced
3 C Shiitake and white mushrooms (or cremini), sliced
2 C snow peas, cut into pieces (and ends snipped)
1 Tbs fresh ginger, grated
3 tsp garlic, minced
2 Tbs yellow miso
6-oz Angel hair pasta

Directions

In a large soup pot, heat the oil and garlic. Add the green onion, mushrooms, and snow peas. Cook until the veggies are tender.
Add the ginger and miso, and combine well. Pour in the broth and bring to a boil.
Add the pasta and cook another 3-5 minutes. Serve and enjoy!

Linguine in a Lemon Cream Sauce

June 23, 2011 by epicureanvegan

This recipe is from Vegetarian Times and the only changes I made were using vegan cream cheese and adding a couple dashes of nutmeg to the sauce. It came together quickly and served with a salad, it made an ideal meal.

INGREDIENTS:
8-oz dry linguine
1/2 C Tofutti cream cheese
2 Tbs olive oil
1 lemon, juiced and 1 Tbs zest
1/2 C parsley, chopped
A couple dashes of nutmeg

DIRECTIONS
Cook linguine according to package instructions. In a small saucepan, warm the cream cheese, oil, and 2 Tbs lemon juice (I just juiced the whole thing), over low heat. Add the nutmeg, if using. Reserve 1/2 cup of the pasta water and drain the pasta; return it to the pot. Stir in the reserved cooking water into the cream cheese mixture. At first, I thought it was too much water and watered it down too much, but surprisingly, it turned out to be the perfect consistency. If you’re not sure, just add a little at a time and decide how thick you want it.

Stir the sauce into the pasta and add the lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired. Enjoy!

Linguine in a Lemon Cream Sauce

This recipe is from Vegetarian Times and the only changes I made were using vegan cream cheese and adding a couple dashes of nutmeg to the sauce. It came together quickly and served with a salad, it made an ideal meal.

Author: Epicurean Vegan

Ingredients

8-oz dry linguine
½ C Tofutti cream cheese
2 Tbs olive oil
1 lemon, juiced and 1 Tbs zest
½ C parsley, chopped
A couple dashes of nutmeg

Directions

Cook linguine according to package instructions. In a small saucepan, warm the cream cheese, oil, and 2 Tbs lemon juice (I just juiced the whole thing), over low heat. Add the nutmeg, if using. Reserve ½ cup of the pasta water and drain the pasta; return it to the pot. Stir in the reserved cooking water into the cream cheese mixture. At first, I thought it was too much water and watered it down too much, but surprisingly, it turned out to be the perfect consistency. If you're not sure, just add a little at a time and decide how thick you want it.
Stir the sauce into the pasta and add the lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired. Enjoy!

Pasta with Roasted Red Pepper Sauce

May 11, 2011 by epicureanvegan

This recipe is from Vegetarian Times Quick & Healthy 30-Minute Meals that I picked up at the grocery store. The recipe is actually entitled: Fusilli Bucati Lunghi with Roasted Red Pepper Sauce, but that’s a long title, plus, you can use any pasta you’d like.

It’s full of some really outstanding meals and I like that they’re done in about 30 minutes (ideally). The Sixth Grader loves to cook so I’ve been having him help me in the kitchen as much as possible. For those of you with middle-grade kids, this recipe is a good one to let them do—that is, if you trust them with a sharp knife. 🙂 When the onions made him cry, he didn’t let it detour him—a sure sign of a dedicated chef! There’s some chopping of vegetables involved, plus some simmer time for the sauce, so this recipe definitely took longer than the 30 minutes the magazine claims. 45 minutes was more like it. Regardless, it was still easy and very delicious; something we’d make again. The kid got to partake in the full culinary experience, by not only cooking dinner, but cleaning up when he dropped the leftover sauce container and creating a quite a mess. Ah well, all part of being a master chef.

INGREDIENTS:
2 Tbs garlic-flavored olive oil (I just use regular olive oil and added 2 tsp of minced garlic)
1 C jarred roasted red peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (you’re going to puree this later—we just chopped it)
1 large carrot, finely chopped (Save yourself some time—especially when letting the kids help—and use the food processor)!
8-oz dry fusilli bucati lunghi (or any other pasta you’d like)

DIRECTIONS:

Look at him go . . . chop chop!

We’d still be in the kitchen if he had to finely chop the carrot by hand. I know it’s an extra thing to clean, but use the food processor.In a large saucepan over medium-high heat, heat the oil (add garlic, if using). Add the peppers, onion, and carrot; saute 5 minutes. Add 3/4 cup of water, cover, and reduce heat to medium-low. Simmer for 20 minutes.

Meanwhile, cook the pasta according to package instructions. Remove the sauce from heat. The recipe says to use a hand blender to puree the sauce until smooth. Not having this handy appliance, I used the food processor. Season with salt and pepper, if you’d like.

Drain pasta and add to saucepan with sauce. Toss well and enjoy!

Bowties with Veggies and Roasted Garlic Ricotta

Meatless Mushroom Ragu

Alfredo Ravioli (and a beautiful white morning)

Roman Pasta Soup with Potatoes

Pasta & Kale with Lemony Cashew Cream

Creamy Mushroom Fettuccine

Pasta with Kale

Mushroom and Snow Pea Soup

Linguine in a Lemon Cream Sauce

Pasta with Roasted Red Pepper Sauce

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