Ingredients (use vegan versions):

• 1/4 cup extra virgin olive oil
• 6-8 whole cloves of garlic, peeled
• 1 large white onion, chopped
• 1 28 oz. can plum tomatoes, with juices
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon crushed red pepper
• pinch of vegan sugar
• salt to taste
• 1 lb. pasta (spaghetti is best)

Directions:

Start the water for pasta.

In a 2 quart saucepan, heat the olive oil on medium
heat. Put in whole garlic cloves and “fry” until a
nice nutmeg brown, turning to brown evenly as
needed. Remove cloves from oil with a slotted
spoon, drain on a paper towel. (You can eat these
cloves later with toasted bread…wonderful!!)

Add chopped onion to oil, cook until translucent,
stirring as needed. Don’t brown them…watch the
heat.

If you have a food mill, press the tomatoes and
their juices through it into the hot oil and onions.
(This removes the pulp) Or you can use a blender
to crush up the tomatoes, or you can even use a
potato masher! But use whole tomatoes and break
them up if you can’t use a food mill…the already-
chopped-in-a-can tomatoes just don’t taste as
good. I have made this for years, long before I had
a lot of kitchen equipment. I like the food mill
best, but if you like a chunkier sauce that’s OK
too. break up the tomatoes with what you
have. even your hands!!

Next, add the oregano, basil, red pepper, vegan sugar and
(optional) salt. Use a wire whisk or fork to blend
the oil, tomatoes, onions, and seasonings. Bring to
a soft boil, then reduce heat and simmer, covered,
while the pasta cooks.

After pasta is cooked and drained, put the pasta
back in the hot pot you boiled it in and add the
sauce to it. Use a wooden fork and spoon to mix
very well. Let the oil coat each strand.

Transfer to a pasta bowl, garnish with fresh basil if
you have it.

Serve with a simple salad, some toasted Italian
bread, and a nice red wine. Finish off with pear and
orange slices, or squares of vegan chocolate, and a
cup of espresso for dessert.

One of our favorite meals to serve when we have
last-minute guests. Play some Sinatra!

This Recipe very loosely based on a sauce recipe by crooner Frank Sinatra that I read in a fund-raising cookbook many years ago.

Serves: 4-6

Preparation time: 30 min.

Ingredients (use vegan versions):

• Meuslix greens or assorted prepackaged organic lettuce
• fresh organic tomatoes
• canned kidney beans
• diced firm tofu (optional)
• seasonings / herbs
• fat-free organic dressing or balsamic vinaigrette
• cucumbers
• fresh artichokes (in vinegar)
• red onions

Directions:

First, open prepackaged lettuce mix of your choice. Add all
of your cucumbers, tomatoes, red onions. Also you can mix
the seasoning in as you prepare the appetizer instead of
waiting until it is done.

You can add sauted tofu as an extra if you’d like; dice
tofu into small pieces, add a little extra virgin olive oil
and herbs to add flavor. whala!!!

Drain canned kidney beans to remove all of the salt and
vegan sugars. You can add beans with sauted tofu too – I prefer
to just add the beans to my salad.

Next, take your artichokes- make sure they are peeled,
tender and have been soaking in vinegar. I usually buy the
ones that are already prepared in the jar. I add these to
my salad mix.

Afterwards, all ingredients should be mixed well.

I serve with toasted 100% whole wheat vegan pita bread w/ soy
margarine and sauted tofu on the side. This is one of my
favorite treats, hope you enjoy it too.

Serves: 10

Preparation time: 30 minutes

Ingredients (use vegan versions):

• large can of mixed beans or red kidney beans
• one large potato, cubed
• 5 ripe tomatoes
• 1 large onion
• cumin
• chilli
• oregano
• paprika
• soy sauce
• pepper
• olive oil

Directions:

Serves 3-4.

Chop onions finely and fry (in pan) in olive oil until translucent.
Add cubed potatoes and spices, cook until potato is slightly browned.
Add chopped tomatoes and cook for 8-10 minutes with lid on, stirring
occasionally. Add beans and chilli and soy sauce to taste. Serve on
rice with green salad

Enjoy!

Serves:

Ingredients (use vegan versions):

• 1 tablespoon balsamic vinegar
• 1 tablespoon apple cider vinegar
• 1 tablespoon macadamia nut oil (or mustard seed oil)
• 2 tablespoons extra virgin olive oil
• vege salt to taste
• black pepper to taste
• sprinkle turmeric powder (good colour, and good for you too!)

Directions:

mix all ingredients together in the
bottom of the salad bowl, greater
quantities if a big salad! add salad
ingredients (also great with hot
vegetables) and toss when serving

Preparation time: 5 minutes

Serves:

Ingredients (use vegan versions):

• 1/2 lb penne, ziti, mostaccioli, rigatoni, or other pasta
• 12 oz soft silken tofu
• 2 cup spaghetti sauce
• basil, oregano, garlic powder, salt, pepper, chili flakes, nutmeg

Directions:

Preheat oven to 350 (F). Boil water for pasta. Crumble the
tofu with a fork or hand mixer until it’s the consistency of
cottage or ricotta cheese. Add spices to taste.
Refrigerate until the pasta is done.

Once the water is boiling, add the pasta and cook until just
done. Drain the pasta and mix with the sauce and tofu. Put
the whole mixture into a casserole and bake, covered, for
about 30-45 minutes or until it’s hot.

This is a great alternative to classic baked ziti. Lots
less fat, and just as satisfying! Serve with a big salad
and crusty vegan bread.

Serves: 4

Preparation time: 1.5 hr