Pasta and Noodles

PP Harvest Celebration Pasta

PP Harvest Celebration Pasta Sauce.jpg

Chef:  Patricia Ode; GladiatorVeg
Makes: 6 cups of sauce
Prep Time:  20 minutes
Cook Time:  10 minutes (simmer) (pasta according to box 8-10 minutes)
Total Time:  30

INGREDIENTS

  • 1 can pumpkin purée
  • 1 can butternut squash purée
  • 1 c sundried tomato
  • 2 beefsteak tomatoes
  • 2 carrots
  • 1 white onion
  • ½ c Nutritional yeast
  • 4 garlic cloves
  • A few fresh sage sprigs
  • Dried oregano
  • Mineral salt
  • Ground black pepper

DIRECTIONS

  1. Chop tomatoes into quarters and peel the garlic clove.
  2. Place all ingredients in a high-speed blender or food processor. 
  3. Pour into a large pot and simmer for 10 minutes on medium/low to heat.
  4. Mix your choice of pasta in the sauce or pour on top of pasta.

Patricia Ode:  Certified Plant-Based Nutritionist🌱🍌🍉Raw Foodie 🍋 Yogi 🙏 Runner 🏃🏻‍♀️Rocco 🐶 Wanderlust 🚍Purpose 💜Passion 🙌 Serve others 👫Armenian Lady.  Visit her on Facebook:  https://m.facebook.com/patriciatamaraode?ref=bookmarks and Instagram:  https://www.instagram.com/patriciatamarao/.

Print Friendly and PDF

PP Pasta Veggie Entree

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes (If using uncooked rice, add an additional 40 minutes)

INGREDIENTS

  •  
  • 3 c  black or brown rice, cooked
  • 2 handfuls of raw spinach
  • ½ can artichoke hearts, quartered
  • 8 oz. mushrooms
  • 1 sweet potato (purple or orange)
  • 1 c corn kernels
  • Sauce Ingredients:
  • 3 T nutritional yeast
  • ¼ t coriander 
  • ¼ t garlic powder
  • ¼ t black pepper
  • ¼ t salt (optional)
  • ¼ t balsamic or wine vinegar
  • 1 t soy sauce
  • ¼ c soy milk

DIRECTIONS

  1. Place all sauce ingredients in a small bowl and mix together. 
  2. Peel and slice sweet potato into ¼’ slices. 
  3. Place in pot, add water to cover potato slices, and bring to a boil. 
  4. Once boiling, reduce heat and cook gently for about 5-8 minutes, until just tender. 
  5. Wash and slice mushrooms, place in a microwave-safe bowl and cook for 2 minutes. 
  6. On each plate, place a serving of rice, arranging it in a large circle to cover the bottom of the plate. 
  7. Place a handful of raw spinach on top of the rice and arrange it to lay flat in a circle, leaving an outer edge of rice showing. 
  8. Add cooked mushroom slices around outer edge of rice.
  9. Add artichoke slices around outside of mushrooms. 
  10. Cut the sweet potato slices in half and arrange them on the inside of the mushroom slices.
  11. Next to the sweet potatoes, arrange a layer of corn kernels. 
  12. Sprinkle the sauce over all the layers.
  13. Heat in microwave.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet, Eatlikeyougiveadamn-thebook.com

Print Friendly and PDF

PP Chili Mac with Elbows

Chef:  Terri Edwards
Makes:  4 servings
Prep Time:   15 minutes
Cook Time:  13 minutes
Total Time:  28 minutes

 

 

INGREDIENTS

1 ½ c elbow macaroni, dry-use whole grain
½ c onions, diced
½ c celery, diced
1 medium red bell pepper, diced (use any color you like)
1 15 oz can fire roasted tomatoes, with juice
1 15 oz can red kidney beans or fresh cooked
1 15 oz can white kidney beans (or pintos) or fresh cooked
¼ c ketchup
2 T soy sauce
1 t chili powder
1 t smoked paprika
1 t basil ground
Salt to taste, if desired

DIRECTIONS

Cook macaroni according to package directions
I always use spelt, quinoa, or brown rice pastas that are egg-free.  They are readily available in most grocery stores.  Make sure not to overcook them, as they will become mushy.
Drain well and set to the side.
Dice onions, celery, and bell pepper.
In a sauce pan, add vegetables and 3 T of water or veggie broth.  Saute until they are slightly tender, approximately 5 minutes.  Add more water or broth as necessary.
Stir in all other ingredients (except macaroni).  Mix well and allow to cook 5-7 minutes.
Add cooked macaroni, stir, and cook 1 minute longer.  
Serve immediately with tossed green salad or corn on the cobb.

 

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

Print Friendly and PDF

PS Best Vegan Macaroni and Cheese

 

Chef: Alena & Lars Schowalter
Makes:  2 Servings
Prep Time:  10 minutes
Cook Time:  15 minutes
Total Time:  25 minutes
 

 

 

 

 

                                                                                                 

INGREDIENTS

  • 7-8 oz / 200g dry whole grain macaroni (or any kind of pasta)
  • 7-8  oz / 200g broccoli florets

Sauce

  • 1/2 medium sized carrot
  • 1 small onion
  • 1 medium clove garlic, chopped
  • 1/2 c cashews
  • 3/4 c water
  • 1/4 c soy milk (or any plant-based milk)
  • 4 T nutritional yeast
  • 1 T lemon juice
  • 1 t sea salt
  • dash of paprika & cayenne

DIRECTIONS

  1. Cook pasta according to package instructions.
  2. Meanwhile, peel the cooked potatoes (maybe the carrot if needed) and chop finely.
  3. Put in a small pot together with the chopped garlic and onion. Heat up with a little bit of water and let cook until soft enough to blend and the water has almost disappeared.
  4. Remove pot from stove and put the warm sauce ingredients in a blender jar together with the spices, milk, water, and cashews. Blend cautiously until smooth.
  5. Chop up the broccoli florets and sauté with water in a non-stick pan until soft but still a little crunchy. Add all ingredients in a bowl, mix thoroughly until everything is coated with the sauce. Enjoy warm!


Hailing from Germany, Alena & Lars are our first “International Chefs”!  You can find more healthy & delicious oil-free, whole food plant-based recipes at http://nutriciously.com/ where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to say "Hi" on Facebook  https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration

Print Friendly and PDF

PS: Yummy Creamy Noodles

Chef: Jeannie Hudkins
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time:  20 minutes

INGREDIENTS

  • 8 oz. whole grain elbow macaroni
  • ¼ c cashews
  • ¼ jar roasted red peppers
  • 1 T lemon juice
  • 1 t salt
  • ½ t onion powder
  • ¼ t garlic powder
  • 4  T nutritional yeast
  • 1 ½ T cornstarch
  • 2 c soy milk

DIRECTIONS

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a blender, blend cashews until finely ground. 
  3. Add roasted red peppers, lemon juice, salt, onion powder, garlic powder, nutritional yeast, and cornstarch and blend. 
  4. Add soy milk and blend briefly until combined.
  5. Transfer sauce to saucepan and cook on medium-low heat until thick, stirring constantly.
  6. Pour sauce over noodles and serve.

TIP

For an additional nutritional boost, mix in cooked spinach, mushrooms, or onions.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

Print Friendly and PDF

PP: Easy Veggie Low Mein

Chef:  Chuck Underwood
Makes: 2-4 Servings
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

 

 

 

Ingredients 

The Sauce

  • ⅓ c Low Sodium Vegetable Broth
  • 3 T Low Sodium Soy Sauce
  • 1 T Lime Juice
  • 1 t Brown Sugar
  • 1 t Chili Garlic Sauce
  • ½ t Ground Ginger
  • 1 T Corn Starch
  • 1 T Water

The Stir Fry

  • 8oz Spaghetti Noodles
  • 1 Carrot, sliced into matchsticks
  • 1 Leek (white part slice into matchticks)
  • 1 Red Bell Pepper (sliced into strips)
  • 4 oz Mushrooms
  • 4 oz Shiitake Mushrooms
  • 2 handfuls Baby Spinach

Directions

  1. In a small Saucepan, mix all sauce ingredients together (except Corn Starch)
  2. Over med heat, cook until bubbly, then stir in Corn Starch/Water slurry to thicken
  3. Set sauce aside for now
  4. Prepare noodles according to package directions
  5. Drain noodles, rinse, and set aside
  6. In a large Wok, stir fry all veggies until crisp tender
  7. Use Broth, Water, or Soy Sauce to prevent sticking
  8. Add noodles to wok and mix thoroughly
  9. Add Baby Spinach and combine
  10. Stir in sauce and mix well until thoroughly combined and spinach has wilted

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

Print Friendly and PDF

PP: Nut Free Pesto

Chef:  Jessica Meyer-Altman; Garden Fresh Foodie
Makes:  2 c
Prep/Total Time:  5 Minutes

Ingredients

  • 3½ cu (or 2 cans of cannellini beans, if using, be sure to rinse and drain with ½ c of cooking liquid reserved)
  • 3 c packed basil
  • 1 t fresh lemon zest (from 1 organic lemon)-be sure to not get the white pith when you grate, it's bitter
  • 2 T fresh lemon juice (or more to taste)
  • 1 T fresh garlic, or 3-4 cloves
  • 1 T nutritional yeast
  • ½ t salt
  • pepper to taste, and additional salt if desired

 

Directions

  1. Place ingredients, except reserved cooking liquid, in a good blender, in order given.
  2. With blender running, add reserved cooking liquid or water to thin to desired consistency.
  3. If freezing, place pesto into ice cube trays, cover with saran or foil and place into freezer. Remove once frozen (about 1 day) and place into freezer bags for long-term storage. Will last 6-12 months in freezer
  4. If using on zoodles (spiralized zucchini): Take a zucchini, and spiralize it. Per 2 c of zoodles, add about 2-3 T of pesto. Massage pesto into zoodles and serve cold. 
  5. Alternative, sauté zoodles in a few T of water and add pesto to warm zoodles to coat. 
  6. Season with additional pepper/salt, if desired, and top with fresh basil, pistachios, scallions, and additional nutritional yeast.

Tips

Serving suggestions: serve on top of traditional noodles, or zoodles (zucchini pasta) along with fresh minced basil, scallions, and chopped pistachios.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg
Print Friendly and PDF

PP: Cheezy Macaroni

Contributor: Allan Kalmus
Makes: 10 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

 

 

 

Ingredients

  • 2 large potatoes cooked in salt water (save at least 2 cups of the water)
  • 6 T nutritional yeast
  • 6 T tapioca flour
  • 1 t lemon juice
  • 1/2 c white wine vinegar
  • 1/2 t Tabasco
  • 3 t salt
  • 1/4 t turmeric
  • 1/2 sweet yellow bell pepper seeded and cut up
  • 1/4 t paprika (or smoked paprika)
  • 1 box whole wheat macaroni
  • 1 3/4 c water from the potatoes

Directions

  1. Add the macaroni to boiling salted water per package instructions. Cook for about 7 minutes. Do not over cook.
  2. Drain the pasta and set aside.
  3. Put all of the ingredients along with 1 3/4 cups of the water from the potatoes into a blender or food processor and puree it until completely smooth.
  4. Put the mixture into the pot used for the  macaroni and cook it over medium heat, stirring constantly until it thickens (about 10 minutes). If it gets too thick, add a little more water.
  5. Add the pasta to the sauce and stir over low heat until the macaroni is completely coated.
  6. Serve warm.

Tips

  1. I like things spicy and used my own hot sauce in place of Tabasco. Season to your own taste.
  2. Chopped vegetables or tomatoes can also be mixed in at the end for added color.
  3. The sauce works well as a "Nacho cheese" over chips or vegetables.


 

 

Print Friendly and PDF

PP: Creamy Pasta with Baby Peas

Chef:  Vicki Brett-Gach
Makes:  6 servings
Prep Time:  10 minutes
Cook Time:  20 minutes  
Total Time:  30 minutes

 

 

Ingredients  

Sauce 

  • 1 1/2 c soy milk or soy yogurt, unsweetened 
  • 1/3 c nutritional yeast flakes 
  • 2 T white or yellow miso 
  • kosher salt and coarse ground pepper, to taste

Pasta and Peas 

  • 1 lb. box of whole wheat pasta 
  • 2 c frozen baby peas 

Directions  

  1. Whisk all sauce ingredients together in a small saucepan, and bring to a boil over medium heat.
  2. Reduce to simmer, and stir frequently, until sauce thickens very slightly.  
  3. Meanwhile, cook pasta until al dente. Stir in the frozen peas near the final moments of the cooking time, allowing peas to warm all the through, yet still retain crisp texture and bright green color.  
  4. Drain pasta and peas, and serve immediately with cream sauce over the top.  

Tips:

  1. Feel free to swap in other favorite vegetables instead of peas.
  2. Sauce is great over potatoes, too. 

 
 
Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef.  Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published. 
 

Print Friendly and PDF

PP: Fast No-Fuss Pasta

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 10 minutes
Cook time: about 10

 

 

 

Ingredients

  • Whole-grain pasta (whole wheat, spelt, or brown rice)
  • 2 handfuls of raw spinach
  • ½ can artichoke hearts, quartered (in water)
  • capers, approximately 2 T 
  • 1 tomato

Directions

  1. Cut tomato into bite-sized pieces. 
  2. Heat tomato and artichokes in microwave just long enough to gently warm.
  3. On each plate, place a handful of raw spinach.
  4. Sprinkle capers on top of spinach.
  5. Cook pasta according to package directions.
  6. Drain pasta and place on top of spinach.
  7. Add artichokes and tomatoes on top. Serve.

Tip:  Add some heated no-oil marinara sauce if desired. Walnut Acres makes a Tomato-Basil brand that contains no oil.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

Print Friendly and PDF

PP: Pasta Al Pomodoro with Summer Vegetables

Chef:  Vicki Brett-Gach
Makes:  6 cups of pasta sauce
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

 

 

Ingredients

  • 2 T vegetable broth (more if needed)
  • 1 medium onion, diced
  • 1/2 t minced fresh garlic
  • 1/4 t crushed red pepper flakes (reduce for less heat)
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1 small yellow summer squash, diced
  • 2 pounds of fresh tomatoes, pureed in blender
  • 1 6-ounce can tomato paste 
  • 3 T red wine
  • 1 T Sucanat or maple syrup (optional)
  • kosher salt and black pepper, to taste                                                                                           Garnish: fresh basil, roughly chopped

Directions

  1. Heat broth in large soup pot; add onion and steam-sauté for about five minutes or until almost golden. Add a little water if needed to avoid sticking to the pan. Add fresh garlic and crushed red pepper. Sauté for one minute more.
  2. Add bell pepper, zucchini, and summer squash. Continue cooking, stirring occasionally, for three or four minutes, or until all vegetables are just tender. Add tomatoes, tomato paste, red wine, and sweetener (if using). Bring mixture to a boil, stirring thoroughly. Immediately reduce to simmer, and continue to simmer uncovered, until sauce is slightly thickened.
  3. Use an immersion blender to process the sauce to desired texture (slightly smooth, yet still a little chunky). Season with salt and pepper, to taste. 
  4. Garnish with fresh basil.
  5. Serve over hot pasta.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator, and a Certified Personal Chef. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

Print Friendly and PDF

PP: Pasta El Frada


Chef:  Jeannie Hudkins
Makes: 4 - 8 servings
Prep time: 10 minutes
Cook time: 15

Ingredients

  • ½ cup raw cashews
  • 1 15-0z. can butternut squash
  • 2 T nutritional yeast
  • ¼ t nutmeg
  • ½ t sage leaves
  • black pepper, to taste
  • 1 cup water
  • Brown rice fettucini noodles, cooked according to package directions
  • Handful of raw baby spinach (optional)

Directions

  1. Grind cashews in blender until finely ground
  2. Add squash, nutritional yeast, nutmeg, sage leaves, black pepper, and ½ cup water. Blend until smooth. Add the remaining ½ cup water; blend until smooth.
  3. Heat sauce in pan over stovetop.
  4. For each serving, place raw spinach on plate and top with hot noodles. Place ¼ - ½  cup sauce (or more, to taste) on noodles and toss to mix. 

Tip

  1. Serve over a bed of raw spinach for an extra nutritional boost. 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

Print Friendly and PDF

PP: Veggie Pasta Salad

Member Chef: Cathi Salach                   Makes: 5 dinner servings
Prep Time: 45 min.
Cook Time: 10 min.
Total Time:  45 min.

Ingredients:

Salad

  • 12-13 oz. Whole grain fat free spiral pasta
  • 1 cup carrot, shredded
  • 1/2 cup cauliflower, chopped
  • 1 cup broccoli, chopped
  • 1 1/2 bell peppers, red, orange or combo, chopped
  • 1 stalk of celery, sliced
  • 1 bunched green onions, sliced
  • 2 tomatoes, chopped
  • 1/4 to 1/2 cup fresh parsley, chopped
  • 1 can garbanzo beans, drained & rinsed

Dressing

  • 1/2 cup balsamic vinegar
  • 1/4 cup apple sauce
  • 1-2 tbsp. Low sodium tamari sauce, optional
  • 1 tbsp. Stoneground mustard
  • 1/8 tsp. black pepper
  • 1 tbsp. Dry oregano
  • 1 tbsp. Garlic powder

Directions:

  1. Cook pasta according to pkg. directions.  Drain and run cold water over it. Leave in colander to cool while you chop veggies. Toss a couple times to let out the heat.
  2. Chop all veggies and put in a large bowl.
  3. Add garbanzo beans.
  4. Whisk all dressing ingredients together.
  5. Add cooled pasta to veggies and toss.
  6. Pour about 1/2 of the dressing over the pasta and veggies, toss well & give it a taste test.
  7. Add more dressing if desired, but if making the salad ahead of time save a little to add just before serving.
  8. Chill Until ready to serve.

Tips:

  1. A great potluck dish.
  2. Use any veggies you like.  This is a good "clean out the fridge recipe".
  3. Whole wheat pasta can taste bitter. Rice or quinoa/rice are alternatives.

It's the food!

Print Friendly and PDF

PS: Quick and Easy Mac and Cheese

Chef:  Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 10 minutes
Cook time: 5 - 10 minutes

Ingredients

  • 1 pkg. macaroni, cooked according to package directions

Sauce

  • ¼ cup raw cashews
  • 3 cups soy milk
  • 8 T nutritional yeast
  • 3 T oat flour
  • 2 T cornstarch
  • 1 t  paprika
  • 1 t  powdered onion
  • 1 t  Sriracha sauce
  • ½ t  salt

Directions

  1. Place cashews in blender. Blend to a grainy powdered texture. Add remaining ingredients and blend until smooth.
  2. Cook and stir over medium heat for about 5 minutes, until thickened.
  3. Combine noodles and sauce and serve immediately.

Tip:  For a lower fat version, substitute 1 c  of water for 1 c  of soy milk.


Print Friendly and PDF

PP: Stir Cooked Vegetables with Red Lentil Penne

Chef:  Dr. Allan Kalmus
Makes:   4 servings
Prep Time:  10 minutes
Cooking Time:  15 minutes

 

 

Ingredients:

  • 1 package red lentil penne noodles (12 oz)
  • 1 sweet red bell pepper chopped
  • 1 small green zucchini chopped
  • 12 thinly sliced brussel sprouts
  • 15 snap pea pods chopped
  • 1 clove garlic chopped
  • 1 large portobello mushroom cap chopped (remove the ribs)
  • 1 c of chopped parsley plus a few sprigs as garnish
  • 1 t dried cilantro
  • 1 t curry powder
  • 1 t lemon pepper
  • 1 T basil 
  • 1 c vegetable soup stock 

Directions:

  1. Cook the noodles in salt water for 8 to 10 minutes per package directions. Strain but don't rinse.
  2.  In a large pot or wok bring the soup stock to a boil. 
  3. Cook the vegetables stirring constantly until tender. 
  4. Turn down the heat to medium and stir in the seasonings. 
  5. Add the noodles
  6. Continue stirring until the liquids have been absorbed.

TIP:  Sprinkle with nutritional yeast and garnish with a sprig of parsley.

Source: http://01reluctantvegan.blogspot.com/2015/04/how-i-eat-to-lose-weight

Print Friendly and PDF

PP: Simple Spaghetti

Chef:  Dr. Allan Kalmus
Makes:  12 1/2 c servings
Prep Time:  20 minutes
Cook Time:  30 minutes

Ingredients

  • 2 cans of tomato sauce 28 oz can size
  • 1 can of tomato paste 12 oz can size
  • 1 large sweet onion chopped
  • 4 cloves of garlic chopped
  • 2 T Italian seasoning
  • 1 T of sweet basil
  • 1 pkg whole grain spaghetti noodles

Directions

  1.  In a large pot bring 1 cup of water to a boil.
  2. Add the onion and garlic. Let it boil until the onions become clear.
  3. Add the Basil and Italian Seasoning.
  4. Add the tomato sauce and paste.
  5. Bring it to a simmer, cover and reduce the heat for 30 minutes.  
  6. Prepare spaghetti according to package directions.  
  7. Place sauce over noodles
  8. Garnish with a sprig of parsley.

Source: http://01reluctantvegan.blogspot.com/2015/04/how-i-eat-to-lose-weig

Print Friendly and PDF