Tag Archives: garlic

Cheesy Vegan Marinara Whole Wheat Pasta

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Ingredients
1 red pepper, diced
2 cups kale, chopped
2 stalks celery, diced
1 medium onion, diced
5 cloves garlic, minced
2 cups diced tomatoes
35 oz crushed tomatoes
2/3 cup nutritional yeast flakes
2 T raw sugar
1 handful of fresh basil, chopped
1 T dried oregano (or handful of fresh, chopped)
3 T olive oil
Sea salt and pepper to taste

Process

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Put olive oil in large saucepan and heat at medium high. Add onions, red peppers, celery, and garlic and sauté until they begin to soften. Add kale, diced tomato, basil, oregano, and nutritional yeast and stir, allowing mixture to begin to warm.

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Gradually stir in the crushed tomato, stopping when you reach the level of “cheesiness” that you prefer. Mix in sugar, salt, and pepper and heat through. Once heated, turn to low until ready to serve.

Serve over whole grain pasta. We prefer spaghetti or linguini with this sauce, but you could use any type.

 

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Vegan Tomato and Basil Bruschetta

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We just got back from a family trip that included a lot of big meals out, as well as cooking for a crowd. So, tonight I wanted something a bit more simple. I cooked up some Italian sausage (both vegan and not), steamed some green beans from the garden, and threw together a simple bruschetta with fresh locally grown and made ingredients.

Vegan Tomato and Basil Bruschetta

1 loaf Italian bread, sliced into 1/2 inch slices
1 large tomato (or 2 smaller tomatoes – I used one red and one yellow)
3 cloves garlic
Enough basil to have a 1/2 leaf or leaf for each bread slice
Olive oil

Preheat oven to 450*  Slice tomatoes very thinly and into half slices. Remove basil leaves from stem and clean.

Slice garlic cloves in half and rub each slice of bread with garlic. Brush bread with olive oil (or spray on).

Place bread on baking sheets or stones and cook 5-6 minutes per side (more or less depending on how browned you like the bread to be).

Remove bread from oven and place 1 tomato piece and one basil leaf on each. Optionally, you can spray or coat again with olive oil at the end and/or gently salt with sea salt.

Penne Pasta with Roasted Acorn Squash Sauce

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Fall means squash, and I’m tired of cooking and eating the same things. So, tonight I tried something new and it was delicious. I forgot to take a picture of the finished product, but here is the recipe.

Penne Pasta with Roasted Acorn Squash Sauce

1 medium/large acorn squash
1 small head garlic
2 T olive oil
1/4 cup veg. broth
1/4 cup soy milk
1 lb penne pasta

Preheat oven to 350*  While oven is heating, half the squash and scoop out seeds. Place the squash halves with the inside down on a baking dish. Wrap the garlic head in foil and place it on the baking dish next to the squash. Allow to roast in the oven for about 35 minutes, or until the squash is fork tender.

Remove the squash and leave the garlic in the oven. Allow squash to sit while you start cooking your penne pasta. Cook pasta al dente.

Turn squash over and use a small spoon to scoop all the squash out of the skins into a large bowl. Remove the garlic from the oven and peel (or just squeeze out the roasted garlic) and add to the bowl. Add olive oil, vegetable broth, and soy milk and stir, mashing the garlic and squash until it creates a sauce that still has some texture.

Add penne and mix. Season with salt and pepper to taste. Enjoy!