Ingredients (use vegan versions):

• 1/4 lb broccoli
• 1 large portabella mushroom
• 2 cloves garlic (crushed)
• 1/2 container tofu (cubed) (optional)
• hand full of sliverd almonds
• olive oil
• “Bragg’s Liquid Aminos”
• “thia kitchen-green curry paste” (to taste)
• salt
• your choice of noodles

Directions:

Wash and cut broccoli and portabella into 1″ cube size pieces. In a large frying pan add
about 2 tbsp olive oil. When the pan gets hot, add the garlic. When the garlic starts to
brown, add in the broccoli and a couple dashes of braggs. The broccoli will cook faster
in the oil than by steaming, so keep an eye on it. When it becomes soft, add the
portabella, and a bit more braggs and the almonds. At this point, start preparing your
noodles the usual way. Keep stirring the broccoli, and add in the tofu as well as the
green curry. Let this cook on low for a couple minutes. Do not keep it on too long, or
the tofu will crumble. When the noodles are finished, put them onto the dinner plates,
and then add the broccoli mixture on top. Fast, easy, and delicious!

Serves: 2 to 3

Preparation time: 20 min

Ingredients (use vegan versions):

• 2 tablespoon olive oil
• 1/2 small bell pepper finely chopped
• 1/4 soymilk
• 1/2 jar artichoke hearts drained (approximately 3 oz)
• 8 oz. sliced mushrooms (canned or fresh)
• 1/4 cup vegan grated parmesan cheese or substitute
• 1/2 teaspoon salt
• 6 oz. fettucini pasta

Directions:

Cook pasta
until al dente, drain.

While pasta is cooking, place canned mushrooms (see *note below) and olive
oil in sauce pan. Heat on medium heat
for approximately 3 minutes.

Add peppers and cook
for 2 more minutes.

Add artichokes,
soy milk and vegan cheese or substitute.
Simmer together 3 minutes or until hot.

Add salt and pepper to taste.

Toss pasta with
sauce. Serve with additional “vegan cheese” if
desired. Enjoy.

*Note: if you use fresh mushrooms you
will need to saute them in olive oil
until tender first.

Serves: 2-4

Preparation time: 17 min

Ingredients (use vegan versions):

• 1/4 cup soft soybean margarine
• 2 tablespoons parsley, flaked
• 1 teaspoon crushed basil
• 1 (8 oz.) package of vegan cream cheese, softened
• dash pepper
• 2/3 cup boiling water
• 8 oz. vegan spinach fettucini
• 1 clove garlic
• 1/4 cup soybean margarine
• 3/4 cup of your favorite vegan cheese substitute

Directions:

Combine the soft margarine, parsley
flakes and basil. Blend in cream cheese
and pepper. Stir in boiling water; blend
well. Keep warm.

Cook noodles according
to package directions; drain.

Cook
garlic in 1/4 cup margarine for one to two minutes. Pour over noodles; toss lightly
and quickly to get it nicely coated.
Sprinkle with 1/2 cup of the cheese substitute.
Toss well.

Pile noodles on warm serving
plate. Spoon warm veggie cream cheese sauce
over. Sprinkle with remaining 1/4 cup
“cheese”. Toss lightly to blend.

Serves: 4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1/4 stick of margarine
• 1 cloves worth of garlic (or more)
• 1 cup of plain soymilk
• 1 tablespoon of flour
• 1/2 cup of vegan parmesan vegan cheese
• 1/4 cup of finely grated vegan mozzarella cheese. (I used Veganrella)
• salt, pepper, garlic powder

Directions:

1. Melt the margarine in a saucepan.

2. Add the garlic and let it sit for a
couple minutes so the garlic flavor
can infuse into the margarine. Stir it!

3. Add the soymilk and the flour.
Whisk it.

4. Add the seasonings and the vegan cheeses.
Whisk it thoroughly until the vegan cheeses
melt. It will start to really thicken
up once it gets hot.

Serves: 4

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1/2 package spaghetti
• 2 fresh tomatoes, cut up in cubes
• 1 avocado, cut up in cubes
• 3 garlic cloves, minced
• 1/4 cup olive oil
• vegan parmesan cheese, optional

Directions:

Cook pasta as directed and drain. Place all ingredients in a bowl and
stir. Serve.

Serves: 3 or 4

Preparation time: 20 minutes