Ingredients (use vegan versions):

• 1 box farfalle (bow tie noodles)
• 1 onion, chopped
• 1 cup kasha (buckwheat groats. You can find them in the Kosher foods section)
• 1 tablespoon olive oil
• 2 cups vegetable broth/bullion

Directions:

Cook pasta as directed on package. Soak kasha in 1/3 to
1/2 cup fluid. Saut� onions in olive oil until tender.
Add kasha and stir to blend until kernels separate. Add
broth/bullion and bring to boil. Turn to simmer and cook
for 10-15 minutes until liquid is absorbed. Blend with
pasta and serve with veggies or eat alone. This is truly
fantastic as leftovers.

Serves: 6

Preparation time: about 30 minutes

Ingredients (use vegan versions):

• 1 box/packet of organic linguini (or angel hair if you prefer)
• 2 red capsicums (bell peppers to you Americans)
• 1 large onion
• garlic to taste (I adore garlic and use up to six or more cloves)
• 2 – 3 red chilies
• several artichoke hearts
• handful of Kalamento olives (pitted if possible)
• herbs – parsley, basil, oregano, marjoram – plenty of them!
• sun dried tomato pesto
• black pepper and sea salt
• olive oil

Directions:

Obviously, the name of this recipe is a joke – I don’t
remember how it came about, me and my friends had been
drinking a lot when I first cooked the recipe. It’s an
(extreme) variation on your typical oglio e aglio sauce.

1. Cut capsicums into thin strips. Slice the chilies and
quarter the onion. Chop the artichoke hearts. Mince the
garlic and the herbs.

2. Heat the oven to about 200 degrees Celsius. Pour some
olive oil in the bottom of a large baking pan, and make
sure it is all covered.

3. Put the ingredients from step one into the pan and mix
them all about together to ensure they are all mixed up and
the vegetables are thoroughly covered with the herbs and
garlic.

4. Roast this in the oven for approximately forty minutes
or until they are thoroughly roasted (onions should be
golden and capsicum skins blistering). A very divine
fragrant scent should permeate the air. Enjoy it!

5. In a large pot, boil a couple of cups of water, as much
as you need to cook the amount of pasta you’re using. Once
boiling, drop in a smidgen of olive oil, grind some salt in
and then drop the linguini in. Cook until al dente.

6. Drain the pasta in a strainer. Add a couple of big
teaspoons of the pesto and flip until the pasta is covered.
Then add your roasted vegetables. Again, flip until they
are right through the pasta.

7. Add some cracked black pepper and sea salt, and garnish
with a dash of diced parsley.

8. Serve with a glass of chilled lambrusco! Mmmm…

Angel hair can be substituted for linguini, or even
spaghetti (I don’t like spaghetti though, but it would work
nicely). But don’t use fettuccini or any other thick pasta –
it bogs down the flavor of the roasted vegetables, which
is the key element in this recipe. I learned from
experience!

Serves: 2-4

Preparation time: Up to 1 and a half hours

Ingredients (use vegan versions):

• 3 sups vegan soymilk
• 1/2-3/4 cup nutritional yeast
• 2 tablespoon cornstarch
• 3/4 – 1lb chopped or thin sliced mushrooms
• 1 cup chopped broccoli or steamed chopped spinach (optional)
• olive oil
• salt and pepper
• 1/4 cup or more vegan white wine
• 12 oz package linguini or other pasta

Directions:

Boil pasta according to directions.
Sauté mushrooms and broccoli (if using) in olive oil.
Turn down heat when mushrooms are soft.
Whisk together soymilk, cornstarch and nutritional yeast.
Add to skillet and let thicken.
Add vegan white wine, salt and pepper to taste and spinach (if
using).
Serve on top of pasta nice and hot.

Serves: 3-4

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 3 cups (8 oz) uncooked pasta (rotini, etc.)
• 2 packages (desired amount) of chicken flavored seitan
• 1/4 cup non-hydrogenated vegan margarine
• 1 cup chopped sweet red pepper
• 1/2 cupped sliced green onion
• 1/4 cup all-purpose flour
• 2 cups soy or rice milk
• 1 3/4 cups veggie broth
• 1/3 cup dry sherry, vegan soymilk or water
• 1/2 cup grated vegan soy parmesan, divided in half

Directions:

Heat oven to 350F. Cook pasta according to directions for 7
minutes; drain. In a 3 qt. baking dish, stir together hot
pasta and mock chicken. Meanwhile, in a 4 qt. saucepan over
high heat, melt margarine, add pepper and onion and cook 5
minutes stirring occasionally until pepper is tender.
Reduce heat to medium. Stir in flour, cook one minute,
stirring constantly. Stir in milk, broth and sherry. Cook,
stirring frequently, until mixture boils and thickens.
Remove from heat. Stir in 1/4 cup parmesan cheese. Add
salt to taste. Pour sauce over pasta mixture, sprinkle with
remaining cheese. Bake 20 minutes or until hot and bubbly.

Don’t be scared off by the long instructions – it’s really
very easy and fast and my kids didn’t bother waiting for the
final baking,they ate it right from the pot.

This is great for the new vegan who still misses meat and
cheese.

Serves: 6 one cup servings

Preparation time: 15 minutes prep + 20 minutes baking

Ingredients (use vegan versions):

• 1 12-oz package wide vegan noodles (I used farfalle; broken lasagne noodles would work as well)
• 1 15-oz package soft or silken tofu (I used Nasoya Enriched)
• 3/4 cup Sucanat (you can put in less if this turns out too sweet for your taste)
• 15 oz. raisins, or more, or less, depending on how much you like raisins (you can also substitute chopped peaches or some other fruit if you have a raisin aversion)
• 3-4 tart apples, cut into small cubes (I like Granny Smiths best)
• 1/4 cup applesauce
• cinnamon to taste and for dusting
• cardamom powder to taste
• ginger powder to taste
• vanilla to taste

Directions:

1. Cook noodles according to package directions and drain.

2. Using an electric mixer or blender, cream the tofu with
the vegan sugar, vanilla, and spices until smooth.

3. In a large bowl, mix all of the ingredients together
until everything is well coated with the tofu “batter.”

4. Pour everything into a lasagne pan or other pan with
high sides.

5. Bake at 425 degrees (F) for about 25 minutes or until
the top is pretty dry and nicely browned.

Enjoy!!!

Serves: 4-6+

Preparation time: 40 minutes, including cooking time