Ingredients (use vegan versions):

• 2 cups chopped spinach, fresh or frozen (If you’re using frozen make sure to defrost it before measuring)
• 1/3 cup olive oil
• 1/4 cup pine nuts
• 2-4 cloves pressed or minced garlic, to taste
• 1 lb. of your favorite pasta (I prefer fettuchini for this recipe)

Directions:

Cook pasta al dente according to package directions.

While the pasta is cooking, put all ingredients
except pasta in a blender or food processor and
process until the mixture is creamy and
well blended. It’s ok if the pine nuts don’t
blend completely, it gives the sauce some texture!

Drain pasta and add the pesto sauce, making sure
to mix in evenly. Serve at room temperature and
enjoy!

Serves: Will serve 2-4 people, depending on hunger!

Preparation time: 10 minutes, including time to cook the pasta

Ingredients (use vegan versions):

• 1 box linguini
• 4 slices Yves Canadian Veggie Bacon
• 1 cup unsweetened vegan soymilk
• half a 10 or 12 oz. package silken firm tofu
• 1 tablespoon lemon juice
• 1 tablespoon of soft tube non-hydrogenated vegan margarine (I like earth balance)
• 2-3 tablespoon of a vegan parmesan (Soymage makes a pretty good one)
• salt
• fresh ground pepper

Directions:

In a large pot start the pasta as the directions
call for. While this cooks you can easily prepare
the rest of the recipe.

In a blender throw in soymilk, tofu, lemon juice,
and vegan parmesan. blend till smooth. Then put
into a small sauce pan and simmer on low. Stir
often to make sure it doesn’t burn.

While the sauce is heating up, fry the canadian
bacon in a pan. Once brown and crispy place on a
paper towel to get off excess oil, then cut into
small 1/2 inch pieces.

Once the pasta is done, drain and return to pot
pouring the sauce over the pasta. Then add the
bacon and stir everything together well. At this
point add salt and fresh ground black pepper to taste.

I like adding a small extra sprinkle of vegan
parmesan once I dish it out. This a very heavy
dish so serve with a nice large salad and maybe a
nice vegan red wine.

Enjoy.

Serves: 4

Preparation time: 20 min

Ingredients (use vegan versions):

• 1 lb ziti
• 2 heads broccoli, chopped
• 3 medium tomatoes, sliced
• 8 tablespoon olive oil
• 2 cups vegan mozzarella-style shredded soy cheese
• 8 oz tempeh, cubed

Directions:

Cook ziti according to package. While ziti is
cooking steam broccoli and tempeh until broccoli
is somewhat soft. Drain pasta when done and
combine in large rectangle baking dish with olive
oil, broccoli, tempeh, and tomatoes. Top with
soy cheese. Bake at 350 for about 10-15 minutes
or until soy cheese is melted.

Serves: 6

Preparation time: 30 min

Ingredients (use vegan versions):

• 2 cups cooked spaghetti
• 1 cup mushrooms
• soy sauce
• olive oil

Directions:

Saute mushrooms in olive oil (or vegan
margarine). Throw in the cooked spaghetti, mix,
add soy sauce to taste.

This recipe doesn’t have much to it, but
sometimes I want something extremely simple..
Sometimes your taste buds can’t handle so much
extravagance. =) Very tasty, very quick, great
when you are in a hurry!

Also, if you have cooked plain spaghetti
leftovers, you can use it for this recipe instead
of wasting it.

Serves:

Ingredients (use vegan versions):

• cooked pasta for four
• 2 cups cooked garbanzos
• chopped broccoli
• chopped red onion
• chopped cauliflower
• chopped carrots
• chopped tomato
• any vegetable you like to substitute or add
• Italian dressing

Directions:

Put all in a receptacle and pour enough dressing
on to coat. Toss - sealed container makes it easy
- and serve. Even better the next day brought
to room temperature.

Serves: 4

Preparation time: 20 min