Ingredients (use vegan versions):

• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 roma tomato
• 1/2 yellow onion
• fresh mushrooms
• 1 can blackbeans
• 1 clove minced garlic
• 1 tablespoon balsmic vinegar
• 1 tablespoon olive oil
• rigatonic pasta for 2-4 people

Directions:

Prepare pasta. Chop all vegetables. Mix the balsmic
vinegar and olive oil, then add garlic. Put in small
saucepan and heat. When it reaches a medium-hi temp. add
onion, mushrooms, bell peppers, and zucchini. When the
onions are translucent add blackbeans and tomato and simmer
for 5 min. Toss with rigatoni.

This is a relatively simple dish to prepare. To save time
you can chop the vegetables in advance. It has a hearty
taste with little fat.

Serves: 2-4

Preparation time: 10 min aprox.

Ingredients (use vegan versions):

• pasta (options: spaghetti, linguine, penne)
• 1 cup kalamata olives
• 1 tablespoon capers
• 1 tin tomatoes or freshly chopped tomatoes
• 5 cloves garlic – finely chopped
• olive oil
• black pepper
• red pepper flakes

Directions:

[1] Cook pasta in boiling water until al dente.

[2] Fry garlic in olive oil until golden.

[3] Add tomatoes, black and red pepper – cook for 5 mins.

[4] Add olives and capers.

[5] Mix half the sauce with drained pasta and pour over
the remaining sauce to serve.

- Delicious, tangy dish.

Serves: 2

Preparation time: 10 mins

Ingredients (use vegan versions):

• 9 1/2 oz silken tofu (1/2 a package)
• 1/3 cup tahini paste
• 1/3 cup lemon juice
• 1/3 cup nutritional yeast flakes
• 3 tablespoon tamari or soy sauce
• bazil to taste
• fresh pepper to taste
• 1/8 teaspoon turmeric

Directions:

Put all ingredients in a blender and blend
until smooth.

Stir into a pot of cooked pasta and warm everything
up over medium heat. Top with alfalfa sprouts if
desired.

Serves: 4

Preparation time: 30 min

Ingredients (use vegan versions):

• 1 14.5 oz can of plain organic tomato sauce
• 1 14.5 oz can sliced stewed tomatoes
• 1/2 large green bell pepper, diced
• 1/2 medium onion, diced
• 1-2 cloves garlic, grated
• salt and pepper to taste

Directions:

Saute onions and garlic together in a large skillet until
garlic turns a light golden color. Add tomato sauce, stewed
tomatoes, salt and pepper; simmer on low for 10 min. Add
peppers. Continue simmering for 20-30 min, stirring
occasionally.

Super scrummy with lemon herb pasta. Very healthy and full
of taste. Leftovers are just as good.

Serves: 4

Preparation time: about 1 hr.

Ingredients (use vegan versions):

• zest from 1 lemon
• juice from 2 lemons
• 2 teaspoon capers
• 1 teaspoon garlic powder
• 4 tablespoon olive oil
• 2 tablespoon prepared pesto (or fresh chopped bazil and increase
• garlic to 2 tsp)
• 2 tablespoon non-hydrogenated vegan margarine
• 1 can drained chickpeas
• 16 oz Angel hair pasta

Directions:

Whisk together the first 7 ingredients in a large serving
bowl. Meanwhile cook the pasta, drain and toss with sauce
and chickpeas. Reheat gently. Return to serving bowl. Serve
with soy parmesan if desired. This is great served with a
loaf of sourdough vegan bread and a huge salad

Serves: 8

Preparation time: 15