Today for lunch, I decided to whip together an fast and easy creamy pasta dish.
To make the cream sauce, I used a half a block of soft tofu and blended it with soy milk, lemon juice, salt, and pepper. I sauteed vegan chicken in olive oil and garlic on medium high heat. I added asparagus, mushrooms, onions and seasoned it with salt, pepper, and red chili flakes and cooked for 3 minutes. I added cooked whole wheat noodles and let that cook together for about 5 minutes. I then added the creamy tofu mixture and tossed the noodles, veges, and chicken together. I let that cook all together for about 3 minutes. This was my first time cooking this dish and it turned out pretty good!
Yes, vegans still eat pizza!!!! One of my favorite pizzerias is Amici’s. They cater to vegans and make vegan pizzas!!! They use Daiya Vegan Cheese, which can be substituted with any pizza you choose. They also have their own vegan pizza that you can just order. I usually order a Vegan Margherita Pizza. Delicious.
We stopped by the Vacaville location on our way home from camping on Sunday. But there’s also an Amici’s in San Mateo and across AT&T Ball Park. Try it out when you have a chance!
2 cups of penne whole wheat pasta, cook as directed
french green beans, halved and steamed
1 potato, boil in water then cubed when fully cooked
red pepper, salt and pepper to taste
*toss all of these ingredients together and chill in fridge while preparing sauce.**
1-2cups of basil
3 large cloves garlic
6 tbsp raw pine nuts
3/4 – 1 tsp salt, or to taste
6 tbsp extra virgin olive oil
vegan parmesan cheese 1/4-1/2 cup
1) blend all pesto sauce ingredients together.
2) mix sauce with potatoes, green beans and pasta.
this is my go to dish when i have no time to cook and exhausted from running 3 miles and going straight to yoga.
i first had spaghetti alla puttanesca at my favorite mom and pop’s italian restaurant in fremont. this dish is made with anchovies to give it a unique salty flavor that i love. here is my version of spaghetti alla puttanesca minus the anchovies…hence, “veganesca”.
4 tbs olive oil
1/2 cup of olives, preferebly without the seed.
3 tbs of capers
12oz can of diced tomatoes, undrained.
4 oz tomato paste
5 cloves of minced garlic
1/2 medium onion, diced
1/4 cup of chopped parsley (save some for garnish)
salt, pepper and chili pepper flakes to taste
1/2 a package of whole wheat spaghetti noodles- cooked, drained and set aside.
1) heat olive oil on medium heat. saute onions for about 3 minutes then add garlic.
2) add olives and capers. cook for about 2 minutes. season with salt, pepper, and red pepper flakes.
3) next, add diced tomatoes (undrained) and tomato paste. cover and simmer on low for 20 minutes. i sometimes i like to add olive juice, which adds a bit of saltiness that is missing from the anchovies.
4) add parsley the last 5 minutes. taste the sauce and if you need to add more flavor feel free to add more salt and pepper.
5) stir in noodles to sauce and garnish with parsley.
White wine pasta sauce always makes the difference!
7 cloves of crushed garlic
6 medium sized portobello mushrooms sliced
half of a lemon
10 kalamata olives- chopped
1 vegetarian bouillon cube
2/3 cups of white wine
whole wheat fettuccine noodles (half of a package)
red chili flakes
flat leaf parsely
1 tbs of vegan butter
vegan parmasean cheese
1) Boil water and cook fettuccine noodles. Drain and set aside when cooked.
2) In a large skillet, saute crushed garlic and chopped olives in olive oil and butter on medium heat for 2 minutes. Next, add the portobello mushroom slices and let cook for about 1 min. Add salt, pepper, chili flakes, and lemon juice to taste. Add 2/3 cups of white wine and 1 vegetarian bouillon cube. After about 2 minutes, turn down heat to low and simmer for another 4 minutes.
3) Add cooked fettuccine noodles to sauces and cook for about 2 minutes on medium heat.
4) Garnish with whole olives, vegan parmesan cheese and flat leaf parsley.
**shown in photo**
steamed brussel sprouts.
i found this recipe in a mediterranean cookbook. this recipe calls for zucchini and mushrooms for the stuffing. since i did not have those vegetables on hand, i used what i had in my fridge… sqaush.
** recipe adapted from Mediterranean: 500 Best-Ever Recipes**
2 bell peppers sliced in half lengthways and deseeded.
1 half red onion sliced
8 oz of large diced squash
1/4 cup of tomato puree
3-4 garlic cloves (crushed)
1 medium sized tomato diced
crushed red pepper
italian flat parsley
fresh basil leaves
soy mozzarella cheese
salt and pepper to taste
vegan parmesan cheese
1) preheat oven to 350 degrees. in a sauce pan, heat 2 tsp of olive oil and saute garlic, onions, and tomatoes. add the sqaush and 1/2 cup of water. cover and cook over medium heat until squash is cooked half way. add tomato puree and parsley and let simmer on low for 8 minutes.
2) place peppers cut-side up in a shallow baking dish and fill pepper with squash vegetable mixture. top vegetable mixture with shredded soy mozzerella cheese.
3) bake with for 20 minutes and garnish with basil and vegan parmesan cheese.
**shown in photo** a simple angel hair marinara pasta.