Ingredients (use vegan versions):

• 8 oz. whole wheat pasta
• 4 teaspoons olive oil
• 15 oz. can vegan pizza sauce*
• 1 cup sliced mushrooms
• 2 bell peppers, any color, sliced
• 4-6 cloves garlic, minced
• 1/2 of a medium sized onion, chopped
• Italian seasonings: marjoram, parsley, oregano, basil, rosemary, thyme

Directions:

Cook pasta according to instructions.
While pasta is cooking, slice
vegetables. Heat 1 teaspoon of olive
oil in a 10 inch (or so) skillet. Add
veggies, garlic, and spices (add as
much or as little as you want) and
saute until tender. Remove from
skillet and keep warm. Add remaining
olive oil and heat over medium high
heat. Drain pasta and add to skillet,
spreading evenly. Fry without stirring
for 3-4 min. You want the pasta to get
crispy, but not burnt. Reduce heat to
medium and do your best to flip the
pasta in the skillet and cook for an
additional minute or so. Heat sauce in
microwave or over stove. Put pasta in
pan that you cooked spaghetti in and
add sauce and veggies and stir. Add
more of seasonings, if desired and
serve.

*I use pizza sauce because I like the
flavoring and consistency. I use
Hunt’s; I’m sure any kind would work,
but check the label because the
ingredient “natural flavoring” could be
some type of beef by-product.

Serves: 4

Preparation time: 20 min.

Ingredients (use vegan versions):

• Angel hair pasta to measure
• 1 can stewed tomatoes
• 1 onion (optional),
• 2-3 heaping tablespoon tomatoe paste
• button mushrooms
• 1 tablespoon olive oil
• 1 tablespoon lemmon juice
• 2-3 cloves garlic(minced)
• 1 bay leaf
• oregano to taste
• bazil to taste
• salt, and pepper to taste.

Directions:

Saute garlic, mushrooms and onion(finely chopped) in oil over medium
heat for 2-3 minutes. Pour in can of stewed tomatoes and break up
with a fork. Add tomato paste, bay leaf, vegan sugar, lemmon juice,
and spices. Stir well and allow to simmer. While sauce is simmering
cook angel hair pasta(cappelini) for 3-4 minutes `till el dente.

Remove bay leaf from sauce, and serve sauce over pasta with garlic toast.
ENJOY!!

Serves: 4

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 can drained cannelloni beans
• garlic powder
• salt & pepper
• plain soymilk
• nutritional yeast (optional)

Directions:

Blend beans until very smooth. Mix in a tablespoon
or so of nutritional yeast if desired. Add salt and pepper
& garlic powder to taste. Stir in soymilk until
you reach desired ‘cream of mushroom
soup” consistency.

I used this in a casserole that called for
cream of mushroom. This does not taste
exactly like cream of mushroom, but the
idea is that it will bind with other ingredients
to hold them together in a similar way.
Happy cooking!

Serves: depends

Preparation time: 3 minutes

Ingredients (use vegan versions):

• 5 cups cubed potatoes (about 3-4 medium)
• 1 cup diced celery
• 1 cup sliced mushrooms
• 2 leeks, white & tender green parts sliced thinly
• 3 tablespoon olive oil
• 3 tablespoon whole wheat flour
• 4 cups vegetable stock
• 1 cup vegan soymilk (optional)
• salt, black pepper,
• croutons or chives to garnish

Directions:

Scrub potatoes well and cut into inch & half cubes. Put into
a large (2 quart)pot with a lid. Add enough stock to cover.
Bring to a boil, reduce heat and allow to simmer while you
perepare the rest of the soup. In a skillet, heat oil over
medium low heat. Add cerely, leek and mushrooms. Cover and
allow to cook on low heat until vegetables are partially
tender, and juices are emerging into the pan. Stir
occassionally. Sprinkle flour over the vegetable mixture,
stirring constantly. Carefully pour 1 cup of stock into the
mix, stirring constantly to prevent lumps from forming.
Remove from heat and carefully stir this mixture into
potatoes. Add remaining stock. Put soy milk into a bowl.
Add a little of the hot mixture to the milk to warm it up
before carefully adding it to the pot. Allow the whole
works to simmer on low heat for 1/2 hour or more, stirring
occassional to keep from sticking. Season with salt, pepper
and curry as desired. Serve hot with garnish.

Serves: 4-6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 tblsp. olive oil
• 1/2 cup celery, chopped
• 1 medium onion, chopped
• 1 carrot, sliced
• 1/2 green pepper, chopped
• 1 cup bulgur wheat, uncooked
• 2 tblsp. miso (barley or red miso works well but feel free to try other varieties)
• 2 cups warm water

Directions:

Dissolve miso in 2 cups warm water. In a skillet, saute onion in olive oil.
Then add celery, carrots, mushrooms and green pepper, continue cooking for
1 or 2 minutes. Add bulgur wheat to cooking vegetable mixture in skillet,
continue cooking and stirring for 2 minutes as bulgur becomes toasted. Add
miso-water mixture to skillet and stir. Cover and simmer over low heat for
15 to 20 minutes, until all liquid is absorbed. Remove from heat and let
stand at least 10 minutes before serving. Can be warm or cold. This is a
good, easy dish to bring to potlucks, as everyone seems to like it.

Serves: 4

Preparation time: 30 min.