Tag Archives: pasta

Summer Squash and Tomato Pasta

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This is one of those “what’s in the produce drawer?” dishes, but it turned out lovely!

Ingredients
2 large summer squash, cut in bite sized pieces
1 medium onion, halved and sliced
1 pt grape tomatoes, halved
2 medium green peppers, diced
1 handful of fresh basil, coarsely chopped
1 /4 cup olive oil
1 /4 cup balsamic vinegar
2 lemons, juiced
Salt, pepper, and nutritional yeast to taste
1 lb pasta of your choice

Process
Preheat oven to 400*.
Arrange vegetables on a baking pan or sheet.
Whisk together oil, vinegar, and lemon juice and then drizzle over vegetables.
Bake at 400* until summer squash is fully cooked.
While vegetables are baking, prepare your pasta.
Toss and serve (with bread, of course)!

Vegan Spicy Peanut Noodles

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This is modeled after a Thai noodle recipe, but I hate to say that it’s Thai noodles because it’s been modified so much. So, you can be the judge!

Ingredients

  • 1 lb spaghetti
  • 1 red bell pepper, sliced into thin strips
  • 1 cucumber, seeded and diced
  • 1 large carrot, peeled and then using peeler, make strips
  • 2 green onions, diced
  • 1 handful of cilantro, chopped
  • Sesame seeds Creamy peanut butter
  • 2/3 cup crunchy peanut butter (or ½ cup smooth peanut butter and 1/4 cup chopped peanuts)
  • 1/3 cup hot water (or 1/4 cup if using smooth peanut butter)
  • 4 tablespoons soy sauce or Bragg’s aminos
  • 2 tablespoons agave syrup
  • 1 tablespoon spicy Thai chili paste or hot sauce
  • Juice of one lime
  • 1 tablespoon of minced ginger
  • 1 tablespoon of minced garlic
  • 1 tablespoon sesame oil
  • sesame seeds

Process

Cook pasta al dente.

Prepare all vegetables and cilantro and set aside.

While pasta is cooking, combine all other ingredients except nuts and seeds, to make sauce. This might be easier in a blender.

When pasta is prepared, drain, add vegetables and sauce and gently toss. It is easier said than done, but if the pasta is hot and the water used was also very warm, that will help.

Sprinkle with nuts and seeds and serve.

Vegan “Cheesy” Eggplant Pomodoro with Kale

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IMG_1892b

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Ingredients
2 eggplants, diced
1 onion, diced
3 cloves garlic, minced
4-6 cups cut grape tomatoes
1-2 T capers
8 cups kale, chopped
½ cup nutritional yeast
Sea salt and pepper to taste
3 T Olive oil

IMG_1847cProcess
Place olive oil, onion, and eggplant in large skillet and sauté until eggplant begins to soften. Add tomatoes and capers. Continue to cook until tomatoes start to cook down. Add kale, salt, and pepper. Cook until kale is tender. Add nutritional yeast and stir. Toss with pasta or serve on toasted Italian or French bread.