Broccoli and Sun Dried Tomato Pasta

Adapted from Cookie and Kate

Saute up some garlic and broccoli.  Toss with cooked whole wheat pasta, chopped sundried tomatoes, black olives, nooch, lemon juice, chickpeas, and a bit of arugula.

Was that easy or what ;)

Macaroni and Butternut Squash Soup

Oh my freaking bananas.  I am exhausted.

 

Physics test.  Number spewing out my head from calculus.  Memorizing greek terms for english.  Doesn't that last one seem a bit ironic, now that I think about it?..

 

Good thing I can talk about something easy, nice, and pleasant now- soooooooup!

 

 

Adapted from Love You Madly

 

saute

• 1 onion
• carrots
• celery

 

Add

• water
• soaked white grean northern beans
• home made veggie broth powder
• butter extract
• vegan worchestire sauce
• liquid smoke

 

Ladel out some broth and blend with a roasted butternut squash reeeeeally well.  Return to the soup, add a corn starch slurry if desired, and some whole wheat macaroni pasta.  Heat through and serve with seitan.

 

Roasting butternuts:  Lop off the top and bottom, and then just hack away at the skin until it's all off.  Cube the flesh, and bake at 350 for 45 minutes until tender.

Pasta, Pesto, and Broccoli [and Chick'n]

Alright!  I totally got swamped by English for a few days, but that's over now.. So, back to the food. 

Ahem.  Yes, well, this is a good, hearty pasta dish.  With chick'n.  Yes.  And broccoli is on sale right now for me, so win-win...

Oh, yes.  Today is Friday!  Yaaay!

Adapted from Meet the Shannons

Pesto: blend

• 1/4 cup hazlenuts
• 1/4 cup water
• 1/3 bunch spinach, washed, destemmed
• handful fresh basil
• handful fresh parsley
• 1 clove garlic
• 3 tbsp nooch
• 1 lemon

Mix with sauteed broccoli, whole wheat pasta, and chick'n (baked instead of boiled at 350 unitl firm, ~30 minutes)

Sweet Potato Balls and Spaghetti

So, I've got some pasta for you guys tonight!

 

 

Although I made this ages ago, I seem to remember that is was super yummy, sooo..

Quite a good first 'meat'ball recipe for me!  They stuck together, which was really nice.

 

Sweet Potato Balls from Fat Free Vegan

Sauce from Ambitious Kitchen

 

For the sauce: blend until smooth, and heat:

• 1 roasted hatch chili pepper
• 28 oz can salt-free tomatoes
• 3/4 cup chopped onion, sauteed
• 5 cloves garlic, chopped, sauteed
• 2 cups water
• Chick'n bouillon for 2 cups of broth
• Cumin to taste
• ~1/4 cup cilantro

For the 'meat'balls, mix together, shape into balls, and bake at 350 for 30 minutes:

• 3/4 cup chopped mushrooms, sauteed
• 1 small sweet potato, peeled, boiled, mashed
• 1/2 cup cooked quinoa
• 1/2 onion, chopped, cooked
• 3 cloves garlic, chopped, sauteed
• 1 cup chickpeas
• 1 tbsp flax meal
• 1 tbsp nooch
• oregano, paprika, fennel, sage, liquid smoke to flavour

Serve sauce over pasta, topped with 'meat'balls

 

Pearl Couscous, Veggies, Tofu

I've had this little container of pearled couscous in my pantry for ages now.  It's actually expired... but the couscous totally tastes fine, and I'm not dead yet.  Just goes to show you that the labels are usually quite generous with their dates.

 

 

I don't know if you guys even CARE or not...

 

But I DO know that you care about a pile of carbs, protein, veggies and olives!

 

Gotta love those olives...

Adapted from Olives for Dinner

First up, press your tofu slabs - 2 per person

Cook some pearled couscous (aka Israeli couscous)

Mix together

• Mirin
• Soy sauce
• Rice vinegar
• Liquid smoke
• Dried thyme
• Lotsa fresh parsley
• A drop of butter extract
• Vegetable bouillon
• A few drops stevia extract

Place chopped onions, red bell pepper, and tofu slabs on a panini press, and drizzle some of the sauce over the tofu.  Cook for ~8 minutes...
Serve: couscous, veggies, tofu, leftover sauce, and black olives.

Chickpea Noodle Soup

Better the next day?

I think so!

You know, it was kind of funny-  M said the broth tastes buttery.  Why?  Don't ask me... -_-  No clue.  It's good though...

Adapted from MyRecipes

Veggies: carrots and onion (duh), garlic

Seasonings: veggie chicken bouillon, chopped fresh parsley, bay leaves, juice of 1 lemon, Spike seasoning, dried majoram

Finished with whole wheat shell pasta, cooked chickpeas, a cornstarch slurry, and seitan

Soup

Is it pretty?

No.

Did it taste really good, MUCH better than expected?

YES!

Adapted from Eating Well

Sauteed carrots, garlic, and onion, then soaked pinto beans.. followed by lotsa water, nooch, sumac, a few dried herbs, veggie chicken bouillon.  Added in whole wheat linguine, torn/stemmed spinach, corn starch slurry, and setian.  Served with a large dollop of pesto (subbing mirin for the olive oil, and adding sunflower seeds to thicken)

This was super good - it kind of reminds me of restaurant wedding soup!  I've been wanting to recreate this flavour for a while, but this totally happened by accident.

PS - I might get a Vitamix soon!

PPS - I totally cut my finger reeeeeeeeeeeeeeally badly on my immersion blender today.  Was trying to clean the blade out, and then I accidentally pushed the button to make the blade spin.  OOOUCH!

Quickie and Gourmet: Linguine with Roasted Cauliflower and Alfredo Cream Sauce

You know, I think the title is as long as the recipe! ;)  This one is so creamy, and was a snap to put together.  I had PLANNED on making tofu parmesan, but, honestly, 5 hours of saying "HI WELCOME TO CICI'S" really had me beat yesterday.  I was feeling almost sick-wiped out by dinner time... so no long cooking sessions for me!  (Yes, my job is at Cici's Pizza.  No, it's not vegan, but No, I don't eat there.)

Adapted from WTHDAVEA

Chop up green beans and cauliflower, and roast for 20 minutes or so at ~400.
Blend together 8 oz silken tofu, 1/4 cup nooch, a large spoonful Toffuti Herbed Cream Cheese, a dash of nutmeg, and enough soy milk to reach desired consistancy.  Stir in chopped parsley.  At this point, the sauce needs to be heated up - you can either go with the stove or nuke it.  I, obviously, chose to nuke it, and that worked out just fine.
Serve all over whole wheat linguine.

Lasagna

Oh, gosh.  I got a job at a restaurant for the summer, and it has TOTALLY messed up my schedule.  I haven't had a "normal" spare second for the past two days, so I haven't posted this lasagna yet... but here it is!  (Although, I love my new job.  Wouldn't trade it for any other...)  And sorry, I'll get a picture soon, I was just WAY toooo tired last night, and Saturday as well.

Adapted from HHL

Sauce: mix together 3 8 oz cans tomato sauce, 1 tbsp rosemary, chili powder, red wine vinegar, mirin, Italian seasoning, LOTS of chopped parsley, and other stuffs that should go in tomato sauce ;)
Noodles: Yup.. you need noodles for lasagna.
Tofu ricotta: mix 12 oz pressed/crumbled tofu, nooch, nutmeg, juice of 1 lemon, garlic powder, and onion powder.
Veggies: saute chopped onion, carrots, garlic, and mushrooms until their juices are gone, then add some frozen peas.

OK, assembley.  Sauce, noodles, tofu, veggies, noodles, sauce... etc etc... end with noodles, sauce, and FYH cheese.  Bake for 45 minutes at 400. 

I didn't eat this the day I made it, so I can't say that it gets better with time, or less watery, or whatever.  But I would assume both statements are true.  :)

Simple Veggies, Pasta, & Pesto

Could "cooking" get any more simple than this?  Just roast carrots and broccoli at 375 for 15 - 20 min, and toss with pasta and pesto.  Not even a recipe, really... but a great way to use up leftover pesto and pasta, and it tasted a-mazing!  Good food to refuel with...

Adapted from Sketch Free Vegan

Spicy Tomato and Black Bean Pasta

Erm.  I'm really not feeling that hot today, so this was a nice quick dish to throw together without much effort.  I was super surprised, however, at how much it made - lots of leftovers!  But it gets a golden star from me and M, so it's all good...

Adapted from An Opera Singer in the Kitchen

Roughly slice and saute 4 cloves garlic.  Blend with 1/2 cup cilantro, 1 cup tofu mayo, 1/2 cup soy milk, 1/3 cup nooch, 14.5 oz can tomato sauce, cumin, paprika, and chili powder.  Add in 1.5 cups black beans, 4 oz can green chilis, and 1/4 cup chopped sun-dried tomatoes.  Allow to heat through and serve over pasta.

Catching Up! Macaroni Pasta Salad

Heh, my AP US History exam is over... I literally feel like a ten pound weight has been lifted off my shoulders.  So, now I can do more IMPORTANT things, like blog. ;)

This recipe is adapted from HHL, I believe, but I can't find the link... (found it, 15 minutes later!)

Base: whole wheat pasta
Veggies: torn basil, chopped sun dried tomatoes, olives, roasted red bell pepper
Dressing: tofu mayo (partially cooked silken tofu blended with lemon juice), mirin, garlic powder, nooch, Spike seasoning, chopped parsley
Served over chopped iceburg lettuce.

Single Serving Use Up Leftovers Soup

Despite the purpose of this soup... it turned out really yum.  Much better than expected, which is always a NICE surprise.
Speaking of... I could use more nice surprises.  Couldn't you? ;)

Veggies were carrot, garlic, onion, and broccoli.  Spices were veggie chicken bullion, Spike Veg-It seasoning, Italian seasoning, and cooking sherry.  Other stuff included orzo, fake meat, red kidney beans, and corn starch slurry to thicken.

Orzo with a Very Flavourful Sauce

So, when I say flavourful, I mean FLAVOURFUL.  This packs a punch.  Not for the faint-hearted... Adapted from PPK.

Heat 3/4 cup pineapple juice, and then add in 3/4 cup TVP.  Allow TVP to soak up liquid, adding more juice as needed. 

In a saucepan, saute 1 small chopped red onion and ~2 cups broccoli florets.  Add in 6 cloves of roasted garlic (smashed with the flat side of a knife), 1 cup white wine, anise, rosemary, 1 cup pineapple juice, veggie bouillon, 1 tbsp flour, 1/2 cup chopped sun dried tomatoes, nooch, and coriander.  Then add in ~2 cups torn spinach, and allow to wilt.  Serve sauce over cooked orzo pasta, and top with TVP.



Avocado Pesto Pasta with Broccoli

Another quickie, this one to A) use up the pesto and B) use up the avocado and C) to taste good.  It met all of these requirements... very well...

Adapted from Oh She Glows

Cook some whole wheat spaghetti.  Saute broccoli florets and chopped garlic.  Mash avocado, and mix with pesto that was used in this recipe.  And just throw everything on a plate, and stir it up... :)

Asparagus, Tofu, Pasta Casserole

Quick post tonight - lots of homework to do (physics... precal... you name it!)  Adatped from WTHDAVEA

Cook ww penne pasta.
Bring a pot of water to a boil, plop in 19 silken tofu, and remove from heat.  Drain after 2 minutes, blend tofu with jucie from 2 lemons.  Reserve 1 cup of tofu for another use.  Mix the remaining tofu with a smidgen each of maple syrup, soy sauce, nutmeg, nooch, shredded FYH mozzarella cheese, and apple cider vinegar.  Chop some fresh oregano and parsley, and mix this in as well.
Saute a shallot, carrots, garlic, and chopped asparagus.
Mix all of this in a casserole dish and bake for 30 minutes at 375.

Soup with Spaghetti

Here's another soup, pretty similar to the ones I have already made, but still good in its own right...  Adapted from here.

1 large onion was chopped into half ring, and sauteed with an equal amount of carrots, plus several cloves of garlic.  Soaked Peruano beans were added, along with diced tomatoes and tomato sauce, white wine, vegetable bouillon, rosemary, thyme, a bit of soy sauce, paprika, and chopped fresh parsley.  It was simmered until the beans were cooked, then whole wheat spaghetti and a corn starch slurry were added, and simmered until the pasta was cooked... and served with fake meat.

Cheesy Pasta and Broccoli

With fresh basil!  I feel like fresh basil is the only thing this dish really needs... it's just THAT good.  This was also my first time trying Follow Your Heart cheese, which was rather exciting for me!
Adapted from 101 Cookbooks.

Cook some whole wheat macaroni, and put into a casserole dish coated with nonstick spray.  Mix with grated FYH mozzerella cheese, and sprinkle with lots of chopped fresh basil.  Top with 16 oz canned tomato sauce and chopped broccoli.  Sprinkle lightly with bread crumbs.  Bake at 350 for 30 minutes, until broccoli is done.  Sprinkle with Perfect Pinch Sweet and Smoky seasoning - I added this the second time I had this dish, and that added the perfect punch that this dish needed.  Smoked paprika or chili powder would work well as well.

Simple Alfredo Chickpea Spaghetti

Look out world, my basil plant is grown!  Since M killed my old basil plant (looong story), I didn't have one for the longest time.  This spring we bought one, along with oregano, watercress, and arugala.  I used the first from the plant in this recipe...   Adapted from Book of Yum.

It's really easy.
Cook up some whole wheat spaghetti.
Grill red bell pepper on a panini press.
Saute 1/2 cup finely minced onion until browned in a pan coated with nonstick spray.  Add 1 tbsp flour and 1/2 cup soy milk.  Stir well, and let thicken.  Add in enough soy milk to make a sauce.  Add in 1/2 cup cooked chickpeas.
Chop fresh basil and parsley.
Serve: pasta, sauce, pepper, herbs, pine nuts.

This was not super WOW, but it really hit the spot for me tonight.  I think the addition of some extra seasonings, more bell pepper, and perhaps some sauteed mushrooms would have made this even better.  This is a great spring board for so many combinations...

Lasagna

WOWOWOWOWOWOWOOOOWW...

This was super good.  Yes, a bit time consuming to make, but this was realllllly good.  No pictures tonight - return in two days and I will have them! 

Adapted from Smitten Kitchen.

First, soak 1 cup peruano beans (or plain white beans), and then cook them.
Tomato sauce: roughly chop 1 onion, 2 carrots, and 4 cloves garlic.  Saute until tender with a bay leaf, then add 2 cups white wine, 12 oz tomato paste, thyme, vegan beef bullion, and 2 tbsp mirin.  Get all of this stirred in, then remove the bay leaf and blend everything until slightly chunky (an immersion blender works well here, if you have one.) - there should be no whole pieces left, but the sauce should not be completely smooth.  Add in 1 cup water, 1/2 cup TVP, 1 tsp vegetable bullion, the beans, and 1 cup frozen peas.  Let this simmer, and the TVP soak up the extra liquid.
White sauce: 1 cup of this alfredo sauce, 1/2 cup soy milk mixed with 2 tbsp corn starch, a bit of nutmeg, 1 tbsp nooch, garlic powder, and hazlenut flavoured syrup (syrup is optional but adds depth of flavour).  Let this simmer.
Cook up some lasagna noodles - I used 7, because I was using up a box of noodles with this recipe.

Finally, heat the oven to 400.  Spread a thin layer of the white sauce over the bottom of a casserole dish coated with nonstick spray. Add 2 noodles, and then a bunch of the tomato sauce.  Repeat layers 2 more times.  You should use up all your sauce, but the dish will be veeery full.  Bake for 45 minutes, then turn off the heat and bake for 15 more minutes.  Finally, it's done... pure bliss, I tell you.