Faith, Hope and VeggiesI can do everything through him who gives me strength – Philippians 4:13

Vegan Macaroni and Cheese

1 small head of cauliflower cut into florets

2 TBSP Earth Balance Butter

1 Cup Nutritional Yeast

1 tsp garlic powder

1/2 tsp tumeric (optional of color)

juice of 1/2 a lemon

2 tsp salt

2 TBSP tomato paste (ketchup will work too)

1 1/2 cup of non dairy milk

1 lb whole wheat pasta (any small shape)

1 cup whole wheat bread crumbs

Preheat the oven to 375.  Steam the cauliflower until it is very soft.  Cook the pasta according to the package directions, make sure not to let it go too long or it will be mushy after it is baked.  When the cauliflower is soft add it to a blender with all the remaining ingredients (except breadcrumbs) and blend until it is smooth.  You will probably have to do this in batches.  Lightly butter a large baking dish.  Put in the pasta and then pour the cheese sauce over the top and mix it with the pasta.  Top with the bread crumbs and then bake the mac and cheese for 20-25 minutes, until it is bubbly and the top is lightly browned.  Remove form the oven and let cool for at least 5 minutes before serving.

Tomato Basil Pasta Sauce

2 TBSP olive oil

1 onion finely diced

2 cloves of garlic minced

2  28oz cans of crushed tomatoes

2 TBSP tomato paste

2 cups of water

1/2 cup of fresh chopped basil

2 tsp Italian seasoning

salt and pepper

Heat the olive oil in a large skillet over medium heat.  Add in the onion and cook about 5 minutes until it is translucent.  Add in the garlic and cook for another minute.  Pour in the crushed tomatoes, tomato paste and water.  Stir it well to mix in the paste.  Bring the sauce up to a simmer and add in the basil, Italian seasoning, salt and pepper.  Simmer it for 20-30 minutes then remove from the heat.  Serve the sauce over your favorite pasta.

Cacciatore

3 TBSP Olive Oil

2 green peppers cut in half and sliced

1 large onion sliced

3 large portobello mushrooms sliced

2 cloves of garlic

1/2 cup white wine

28 oz can of diced tomatoes

1/4 c chopped fresh basil

salt and pepper to taste

1 lb of whole wheat pasta cooked according to package directions.

Heat 1 TBSP of the oil in a large skillet over medium heat.  Add in the sliced mushrooms and sauté about 8  - 10 minutes until the mushrooms are browned.  Remove the mushrooms and set aside.  Add the remaining 2 TBSP of oil into the pan.  Add in the peppers and onions and sauté about 5 minutes.  Add in the garlic and cook another 2 minutes.  Return the mushrooms to the pan.  Pour the white wine into the pan and continue to cook another minute.  Add the diced tomatoes into the pan along with their juices.  Simmer the cacciatore about 8-10 minutes.  Add in the chopped basil.  Serve the cacciatore over whole wheat pasta or with vegan “chicken” cutlets.

Caulifredo Pasta

1 Lb whole wheat pasta

1 head of broccoli cut into small florets (optional, you could use frozen as well)

1 small head of cauliflower

1 1/2 cups plain soy milk

1/2 cup nutritional yeast

1 tsp salt

pepper to taste

Preheat the oven to 400.   Cut the cauliflower into small florets and put them on a lightly oiled baking pan.  Roast the cauliflower for about 15 minutes.  Check it after 10 minutes and toss to around.  When it is done it should be fork tender.

While the cauliflower is roasting cook the pasta according to the box directions.  If you are using broccoli add it in with the pasta about 4 minutes before it is finished boiling.  When the pasta and broccoli is finished drain it and then return it to the pot or put it in a large serving bowl.

When the cauliflower is finished roasting put it into the blender with 1 cup of soy milk, nutritional yeast, salt and pepper.  Blend it until smooth adding more milk as it needs it.  Jut keep checking the consistency, you want it to be thick and creamy.  Pour the sauce over the pasta and mix it until well combined.

Spinach Pesto Pasta

Serves 4

1 5 oz box of fresh spinach rinsed

1 clove of garlic

1 cup fresh basil

juice of 1 lemon

1 cup of walnuts

2 TBSP nutritional yeast

1 tsp salt

1/2 cup water

1 Lb whole wheat pasta (any shape)

Bring a large pot of water to a boil and cook the pasta according to the package directions.  Put 1/2 of the spinach and the rest of the ingredients in a food processor.  Pulse the processor until the spinach is blended a little and then add the rest of the spinach.  Blend until the pesto sauce is smooth.  When the pasta is finished, drain it and put into a large bowl.  Add in the pesto and mix until the pasta is evenly coated with the sauce.

Sun Dried Tomato and Spinach Pasta

1 LB whole wheat pasta (any small shape)

1 small onion

1 clove of garlic minced

1 cup of chopped sun dried tomatoes that have been reconstituted ( do not get the oil packed)

2 TBSP balsamic vinegar

1 bag of spinach

1 14 oz can of cannelloni beans darned and rinsed

1/2 cup chopped fresh basil

1 TBSP Extra Virgin Olive Oil

salt and pepper to taste

Bring a large pot of water to a boil and cook the pasta according to package directions.  While the pasta is cooking bring 1/2 cup of water to a boil in a pan.  Add in the onions and cook for 5 minutes.  Add more water if needed to keep the onions from sticking.  Add in the garlic, sun dried tomatoes, balsamic vinegar and beans.  Cook it for a couple more minutes.  When the pasta is finished cooking drain it and return it to the pot.  Add in the onion mixture, the spinach, the basil, olive oil and salt and pepper.

Pasta and No-Meatballs

1 lb. of whole wheat pasta

1 Jar of your favorite pasta sauce

1/2 cup of oats coarsely ground in the food processor

1 can of chickpeas drained and rinsed

1 large carrot chopped

1 small onion chopped

2 cloves of garlic

2 TBSP ketchup or tomato paste

1 TBSP Italian seasoning

1/4 cup wheat gluten

1/4 cup nutritional yeast

salt and pepper to taste

Preheat oven to 375.  Grind up the oats in a food processor and put into a large mixing bowl.  Add the chick peas, carrot, onion and garlic in the food processor and pulse until everything is coarsely chopped.  You want to make sure it still has some texture.  Add it into the bowl with the oats.  Add the remaining ingredients and mix until it is thoroughly combined. Lightly oil a baking sheet.  Roll the no-meatballs into balls about an inch in diameter.  Place on the oiled baking sheet.  Bake them about 20 minutes, rolling them at least once.

Cook the pasta and heat the sauce while the no-meatballs are baking.

Pumpkin Pasta

1 Lb of small shaped whole wheat pasta

1 15 oz can of pumpkin

1 package of silken tofu

1 TBSP olive oil

1 small onion diced

1/2 tsp salt

1/4 tsp cinnamon

2 TBSP fresh sage chopped

3/4 Cup vegetable broth

Bring a large pot of water to a boil and cook the pasta to al dente.  Blend the pumpkin and the tofu in a blender or food processor until it is smooth.  Heat the oil in a large skillet and then cook the onions for about 5 minutes.  Add the salt, cinnamon, and sage to the onions and cook for 1 minute.  Add in the pumpkin and tofu mixture and cook for about 2 more minutes.  Slowly stir in the broth.  You may not use all of the broth if you would like a thicker sauce.  Combine the drained pasta with the sauce and serve right away.