Ingredients (use vegan versions):

• 1/3 eggplant
• 1 ripe plum tomato
• 8-10 black olives
• 1 cup penne (whole wheat or flour)
• fresh garlic cloves or garlic powder
• salt and pepper to taste
• pinch of red pepper flakes (optional)
• olive oil
• lemon (optional)

Directions:

Cut the eggplant into rounds, then 1/2-
inch slices. Toss with salt and
pepper. In a pan, heat olive oil on
high and then toss in the eggplant.
Crush a few cloves of garlic and saute
them with the eggplant, or use a
little garlic powder.
Cook on medium for about 10-15
minutes, or until tender and browned.
(I prefer the eggplant a little
blackened, it lends a smokier taste to
the dish.)

Bring water to a boil for pasta.
Slice the tomato and put it in a
coriander. Submerge the tomato slices
in boiling water for about 10
seconds. Remove and set aside. Pit
and tear the olives.

Boil penne until tender. Remove
eggplant and pasta. Put tomato,
eggplant, pasta, and olives in a bowl
together, tossing with a little olive
oil, pepper, and red pepper flakes.
Squeeze a little lemon juice over the
dish.

Serve immediately, and enjoy!

Serves: 1 large or 2 small

Preparation time: about 20 minutes

Ingredients (use vegan versions):

• 1 lb dry penne (or other favorite pasta)
• 4-5 medium tomatoes
• 1 (good size) bunch of fresh basil
• a few tablespoons (or more) of olive oil
• salt and pepper to taste

Directions:

Boil the penne as directed on the
package.

Cut the tomatoes into fourths and
squeeze them with your hands into your
serving bowl to release all the seeds
and juice (the whole mushy tomato AND
the juice and seeds should go into the
bowl). Tear the basil leaves and add
to the tomatoes. Add a good bit of
olive oil (at least a few tablespoons)
and season well with salt and pepper.

Mix your tomato-basil sauce with the
cooked, drained pasta and serve either
warm or chilled.

Serves: 8

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 lb of organic wheat pasta (I use angel hair)
• 2 tablespoons of chopped basil
• 1/4 cup of olive oil
• 2 cups chopped spinach
• 2 cans of mushrooms
• 4 quarts water

Directions:

Bring pasta to a boil with 4 qts of
water, add in 1/4 cup of olive oil &
chopped basil. Let cook until pasta is
not hard, then add in chipped spinach
and mushrooms. Drain and top with
chopped walnuts and/or vegan “vegan cheese”.
I added wheat bread with vegan margarine and sprinkled garlic for a
side.

Serves: about 5

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 cup orzo pasta (or rice)
• 1/2 cup vegetable stock
• 8 ounces of assorted mushrooms
• 1/3 cup chopped green onions
• 2-3 cloves of garlic (minced)
• 1/8 teaspoon marjoram
• 1 tablespoon olive oil
• salt and pepper to taste

Directions:

Cook pasta according to package
directions. In a separate skillet heat
oil on med high. Add mushrooms onions
garlic salt and pepper. Heat about 5
minutes then add marjoram and vegetable
stock. Cook it down until only a bit
of liquid remains. Mix with pasta and
serve. Vegan “chiken” or tofu may be
added to make a meal. Or pasta can be
replaced with brown rice. Get creative
with this dish!

Serves: 4-6

Preparation time: 30min

Ingredients (use vegan versions):

• 2 cups elbow macaroni
• 1/2 cup olive oil
• 1/4 cup flour
• 3/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 tablespoon tamari
• pinch of salt (to taste)
• pinch of black pepper (to taste)
• 1 3/4 cups boiling water
• 3/4 cup vegan Japanese panko bread crumbs

Directions:

Cook the elbow macaroni according to
its directions. Drain and rinse well.
set aside.

Make a roux by whisking together the
flour and 1/4 cup of olive oil in a
sauce pan over low-medium heat. When
the roux is thick, add the 1 3/4 cups
boiling water, spices, tamari, and
nutritional yeast. Whisk well, and
when the mixture is thoroughly mixed,
add the remaining 1/4 cup of olive oil
(or to desired consistency). Give it a
taste, and add salt or pepper
accordingly.

Mix the pasta and ‘vegan cheese’ sauce in a
casserole dish and top with panko
bread crumbs. Bake in oven for about
15-20 minutes at 350 degrees.

Serves: 3-5

Preparation time: 25 minutes