Ingredients (use vegan versions):

• 2 cans hunts diced tomatos with green pepper, onion
• 1 box of thin spaghetti noodles
• pepper
• parsley

Directions:

All you have to do is cook up some noodles drain them, add
as much of the diced tomatos as you want to your noodles, i
believe one box goes with about 2 cans, heat the diced
tomatos or you can eat it cold, add some pepper and parsley
if needed and you got a really good low fat meal, if you
bought some fat free noodles if they make them then its
entirely fat free…

Serves: n/a

Preparation time: n/a

Ingredients (use vegan versions):

• 1 1/4 olive oil
• 1 cup onion
• 1 clove garlic
• 8oz tomato paste
• 2lb 3oz italian tomatoes
• 1 table vegan sugar
• 2 table parsely
• 1 table basil
• 1 tea. salt
• 16oz. soft tofu – mix with: table parsley and 1/2 table pepper
• 1lb. ziti

Directions:

Set oven at 350. Heat a pot of water to boil the ziti according to
directions on the box. As soon as the water comes to a
boil add the pasta. You want to try to time it so that the
pasta finishes a few minuets after you have finished
preparing the sauce.

Mix the T. parsley and pepper into the tofu. Set aside.
In a large pot over medium-low temperature, heat the olive
oil. Add the onions and cook until tender. Add the garlic
and sauté for about a minute. Then add all of the other
ingredients, including the tofu, and simmer.

When the pasta is done, pour it into a large quart
casserole-baking dish and mix it well with the sauce. If
you like, you can sprinkle your favorite vegan soy mozzarella,
rigotta, or parmesan throughout or on top. Soy parmesan
adds a nice touch to the finished product as well.
Bake at 350 for 20 – 35 min covered with foil and enjoy!

Serves: 6-8

Preparation time: 25 min

Ingredients (use vegan versions):

• 1 package barilla penne
• 1 package vegan Sloppy Joe mix, prepared as directed with veggie burger
• 1 medium/large jar of your favorite pasta sauce
• 1 red onion, sliced into very thin slices
• 4 cups fresh leaf spinach

Directions:

Mix the prepared sloppy joe mix with the veggie burger and Prego sauce, and set to simmer, while you boil
the pasta according to the box directions.

Spread a thin layer of sauce in the bottom of
two 7×11 casserole dishes. Layer red onions on top of sauce, and spinach leaves on top of
that, splitting evenly between the two dishes. Using a slotted spoon, spoon the pasta out
of the boiling water (so a bit of the water comes with it), in a layer on top of the
spinach layers, and top off with the rest of the sauce, spooning it on and spreading it
out evenly.

Place in a 400º oven for 20 minutes, or until most of the liquid is absorbed.
Take out of oven, and let sit for 10 minutes before serving. perfect for potlucks, or if
you like to bake ahead for emergency meals, it freezes well.

Serves: a lot

Preparation time: 1 hr

Ingredients (use vegan versions):

• 1 red bell pepper and 1 green bell pepper
• 8 sun dried tomatoes in Olive oil (chop these into little tiny tiny pieces)
• 1-2 tablespoon “first cold pressed” premium authentic olive oil
• 1 teaspoon dried or fresh garlic
• 1 teaspoon Balsamic vinegar
• salt and pepper to taste
• 2-4 servings of pasta (preferably penne rigate)
• black olive paste (optional “on the side”)

Directions:

Fill a pot with water and bring to a boil while you cut up
1/2 of each of the peppers into long thin strips. Sauté the
peppers in 1 tbsp of olive oil until they are soft and
starting to carmalize.

Add the pasta to the pot of boiling
water. While your pasta is cooking, turn the heat down to
low under the peppers and the sun dried tomatoes. Continue
to cook the pepper/sun dried tomato mixture on low until
your pasta is done, drain the pasta and set aside.

Turn the
heat off under the peppers and add one clove of garlic and
a teaspoon of balsamic vinigar (the vinigar will evaporate
in a burst of steam… this is normal and necessary).

Adjust the dish to taste with salt and pepper. If you were
able to find some black olive paste, put several
spoon size amounts around the perimiter of the plate, serve
the peppers and sun dried tomatoes over the pasta… and
enjoy

Serves: 2-4

Preparation time: 15 min

Ingredients (use vegan versions):

• de boles artichoke penne pasta
• handful chopped carrots (organic)
• 2 tablespoon chopped celery
• 3 tablespoon sesame tahini (raw is ok)
• Bragg’s Liquid Aminos
• 3 teaspoon olive oil

Directions:

Boil pasta according to box instructions,then strain. While pasta is still hot, add the
sesame tahini, carrots and celery. Then add Braggs amino acid sauce to taste
(I use a few good squirts) and the olive oil (best you
can find). Mix all toguether.

It’s kind of a mac and chese but
vegan and with a lot of healthfull ingredients. I don’t
recommend using any other pasta except de’boles. I made up
this recipe myself, and I feed it to my family and friends. They
all love it.

Serves: 3

Preparation time: 15 min