Ingredients (use vegan versions):

• 1 pkg. angel hair pasta
• 2+ cloves fresh garlic, diced
• 1/2 an onion, chopped
• fresh & tender asparagus spears
• fresh portobello mushrooms, rinsed and sliced
• 2 large ripe tomatoes, cubed
• 1-2 fresh hot chilies, finely diced
• extra virgin olive oil
• vegan parmesan
• salt & cracked pepper to taste

Directions:

Sauté onions in olive oil, until tender but not
browned. Add the diced garlic, the tender ends
of some asparagus, the portobello
mushrooms and the chilies and let sauté on
medium low heat for about 5 minutes. I like to
use a wok for sautéing my veggies, because
you can toss your pasta right in with room to
spare. In a separate pot, add your angel hair
to boiling salted water… keep an eye on it
because it doesn’t take long to cook! At the
same time, add your fresh tomatoes to the
sautéing veggies, and turn up to medium
heat. As soon as the noodles are tender,
strain and toss into the veggie mixture. Salt
and pepper to taste, and garnish with vegan
parmesan and/ or fresh herbs like basil,
cilantro or parsley.

Serves: 4

Preparation time: 30 mins.

Ingredients (use vegan versions):

• 3lbs. celery
• 1 medium-large onion (white)
• 3-4 cloves garlic
• 1 eggplant
• 1-2 Zucchini
• 2-3 cans of Goya Northern Beans
• Italian Seasonings (McCormick)
• 2 bay leaves
• Fresh or dried parsley
• 1-2 teaspoon salt
• pepper
• olive oil
• large can of whole tomatos
• 2 cans of Italian paste
• pasta of choice

Directions:

1)Chop garlic and saute in olive oil (2-3 tsp). Cut and add can of whole tomatos.

2)Sautee eggplant and zucchini in olive oil.

3)Add Italian paste and sauteed veggies to garlic+tomatos

4)Chop celery and onion and add to above

5)Add water if mixture too thick

6)Heat until it boils

7)Add beans and specified spices

8)Cook for 2hours and serve over favorite pasta

Serves: 10-12

Preparation time: 30 min. to prepare, 2 hours to cook

Ingredients (use vegan versions):

• 3-4 tablespoon olive oil (too much makes your broccoli mushy)
• 1-2 cloves garlic, finely chopped (use as much or as little as you like, I like a lot!)
• 2 cup broccoli, frozen
• 2 cup cooked noodles of choice, I like this dish with fettucine
• garlic flavored salt, to taste

Directions:

Put olive oil in hot pan at medium heat, and add
garlic. When the garlic pieces start to brown
add the broccoli, still frozen. You could speed
this step up by heating the broccoli thoroughly
by other means, but this way really takes in the
flavor of the garlic and the oil. Continuously
stir the dish until the broccoli is soft, about
ten minutes. Sprinkle with garlic salt to your
taste. At least a little is good, or it can be a
little bland. Finally, toss with cooked pasta.
ENJOY!!! You can throw in any additional veggies
you like, I have used mushrooms and sun dried
tomatoes in this too for variation. My semi-
carnivorous boyfriend LOVES this, his mom was
very surprised he actually ate broccoli!

Serves: 2ish

Preparation time: 20 min.

Ingredients (use vegan versions):

• 1 box vegan lasagna noodles
• 1/2 bag frozen spinach, chopped finely
• 2 tubs vegan “cream cheese”
• 1 package vegan soy beef (Yves works best)
• 1 large jar of your favorite spaghetti sauce

Directions:

Pre-heat oven to 350 degrees. Prepare the noodles as read
on the directions. In a large greased frying pan saute the
spinach until it is warm and then take pan off the heat.
Add the two tubs of cream cheese and then mix well. Set
mixture aside. In another greased frying pan cook soy meat
until the moisture is gone, and then pour just enough spaghetti
sauce to make a thick spread. In a 9X13 pan pour a thin
layer of sauce on the bottom. Next, layer the noodles
and spread the spinach-vegan cream cheese mixture. Then spoon a
little more sauce on top of that and layer more noodles on
the top. Next spoon the soy meat-sauce mixture on the
noodles and layer the remaining noodles over the top. Cover
those noodles with sauce and put in the oven at 350
degrees for 45 minutes.

Preparation time: 20 minutes

Serves:

Ingredients (use vegan versions):

• 2/3 cup textured soy protein 1/2 cup hot water
• 2 tb soy sauce
• 1 to 2 tablespoon hot bean paste
• 1/2 ts salt (optional)
• 3 1/2 oz bean thread noodles
• 2 cup veggie broth or water

Directions:

Pour the boiling water over the textured soy protein and let it sit for 10
minutes. Saute the gingerroot in a very small anount of oil
or other liquid. Add the soy sauce, bean paste, salt and
textured soy protein. Cook very very gently and stir frequently as it burns
easily. Cook about 5 minutes and set aside.
Cook the bean threads in the broth until the broth has been
absorbed by the noodles. Add the noodles to the textured soy protein mixture
and stir until blended evenly…ie. all the “ants” are
distributed throughout. Enjoy!

veggiegalkerry

Serves: