PASTAS

[thevegantwins]

This recipe is 2 other recipes combined that I modified. This dish is creamy, rich and satisfying. Great comfort food.

Decadent Cheezy Pasta

Cheeze layer
1lb firm tofu
8oz vegan cream cheez
1/4 cup nutritional yeast
2T olive oil
1T lemon juice
1T balsamic vinegar
1T dried basil, oregano or italian spices
1t garlic powder
1t onion powder
1t salt
1t pepper

Mash the tofu with a fork until it is finely crumbled. Add the remaining ingredients and blend really well. Refrigerate for at least 1 hour to blend flavors.

Vegetable layer
2lbs green vegetables ie spinach, broccoli, kale or combination.
1 onion, finely minced
2-3 garlic cloves, finely minced
Olive oil

Heat olive oil in pan, add onion and sautee for 5 minutes then add garlic and vegetables. If using fresh veggies, add 1-2 tablespoons of water. Cook until veggies are heated.

Melty cheeze layer
2/3 cup nutritional yeast
1/2 cup chickpea flour
2 cups water
2T olive oil
1/2t salt
1t basil, oregano or italian seasoning
1T lemon juice

Mix the nutritonal yeast and chickpea flour in a bowl with a whisk. Gradually whisk in the water being careful to remove all lumps. Once that's all incorporated, add the remaining ingredients except the lemon juice. Heat in saucepan on medium heat, whisking constantly until it thickens. Once it thickens to a sauce-like consistency, remove from heat and add lemon juice.

Pasta layer
1lb whole-wheat (preferred) or regular pasta. Use either ziti, penne or macaroni

Prepare pasta as directed on bag/box.

Sauce layer
16oz jar or can of pasta sauce

Open

To assemble:

Preheat oven to 350F. Lightly oil a lasagna or casserole pan. Place prepared pasta on bottom of pan and spread out evenly. Pour the melty cheezy sauce over the prepared pasta and spread out evenly and press down. Layer the vegetable layer on top of this and spread out evenly. Next layer the cheeze mixture on top of this and spread evenly, press down. Pour the pasta sauce on top of everything. Place on top of baking sheet in oven in case it spills. Place in 350F oven for 30 minutes.

[Bowwowmeow]

That sounds good thevegantwins! :hungry:

[Rainbow]

Interesting :yum:

[thevegantwins]

This was dinner last night. I invented it at the last minute and it had 3 of my favorite qualities in a meal: quick, one-pot and delicious.

Creamed Spinach Pasta

Ingredients:

1/2 lb of dried pasta (I used whole wheat rotatini)
1lb frozen spinach
1/2 cup nutritional yeast
2-4 garlic cloves, finely minced
2 tablespoons lemon juice
2-3 tablespoons olive oil or vegan margarine

Directions:

Prepare the pasta according to direction. Before draining the pasta, remove about 1/2 cup of the pasta water. Drain pasta. In the same pan, heat the olive oil or margarine. Add the garlic. Saute for a few minutes until the garlic smells wonderful. Add the spinach and a splash of the pasta water. Cover and cook for a few minutes, until the spinach is warmed through. Remove lid, add lemon juice and nutritional yeast. Stir. You can either pour the sauce over the pasta now or do what I did and take an immersion blender, blend the crap out of the sauce until it becomes a creamy, smooth green sauce and pour over pasta.

[my3labs]

Yummy! I wish I had the nerve to invent new things on the spot like you do.

[Oracl]

Sounds very yummy, TVT! :yum:

[Gliondrach]

Yummy! I wish I had the nerve to invent new things on the spot like you do.


You don't need the nerve. You just need to have lost your cookery book.

[thevegantwins]

I made this for lunch just now for me and the kids. It went over well with the 3 of us. The kids ate 2 bowls. My only modification was that I left out the paprika and I also added about 1/2 cup of raw cashews which meant that I had to blend the mixture really well. Delicious!!

http://blog.fatfreevegan.com/2007/10/easy-macaroni-and-cheeze.html

Easy Macaroni and Cheeze

You can make this dish creamier by adding Earth Balance margarine. Try it the low-fat way first, and if you need it to be richer, add a little margarine to taste. This recipe is also low in sodium, so salt-lovers may need to add salt.

1 pound pasta (regular or gluten-free)

Blend together:

1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
black pepper to taste

Put the pasta on to boil according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.

Note: My daughter likes her macaroni a florescent yellow, so I usually add more turmeric.

Makes 8 servings. Per serving: 303 Calories (kcal); 4g Total Fat; (10% calories from fat); 15g Protein; 54g Carbohydrate; 0mg Cholesterol; 316mg Sodium; 5g Fiber. Also, if you use nutritional yeast fortified with B-12, one serving provides 100% of the daily requirement of that vitamin.

[paul]

Pasta coi borlotti (http://sciamanna.livejournal.com/311122.html)

(http://sciamanna.livejournal.com/311122.html)



400 g tagliatelle (or other types of pasta)
1 tin (~250 g) of borlotti beans
extra virgin olive oil
2 cloves garlic
salt and pepper to taste
3 dried chillies (not really optional, but you can reduce the quantity if you must...)

1. Drain the beans in a colander and rinse well. Leave in the colander to drain, with some salt sprinkled over them.
2. Boil a large pot of salted water. If using dried pasta, throw it in and cook it for 5 minutes before starting the next step; if using fresh, start the next step immediately after the pasta is in the pot.
3. In a wok or large pan, heat up the oil with the (peeled and bruised) garlic cloves, salt, ground black pepper and chillies.
4. When the pasta is cooked, drain it on top of the beans (so they heat up). Get rid of as much water as possible.
5. Toss the pasta and beans into the wok/pan and mix well with the flavoured oil. Remove the garlic (easier to do it just before you add the pasta, in fact). Fry together for a couple of minutes and serve.

[Yellybean]

http://i957.photobucket.com/albums/ae52/MrsBrodd/manbeast.jpg

1 13oz package whole wheat penne pasta
4 C (two bags) Daiya cheddar shreds (you can use other vegan cheese, but why would you?)
6-8 slices non dairy pepper jack cheese
3 Tbs vegan butter
3 Tbs whole wheat flour or oat flour, flax etc. (I used oat)
2-3 C non dairy milk
1 large tomato, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalepenos, diced
1 med onion, diced
Panko
Flax seed or meal
Salt
Pepper
Crushed red pepper
Chili powder

Preheat oven to 350. Cook pasta aldente (5 minutes). Drain then pour into a greased 13x9 baking diish. Stir in one bag of Daiya and set aside. Gently sautee diced veggies to soften them a bit then mix them into the pasta. Melt butter in sauce pan, whisk in flour, cook over medium heat until brown. Whisk in milk, using as much as you need for desired sauce thickness. Bring to a boil and leave at a boil for one minute then reduce chese and stir in half of the second bag of Daiya. Whisk until smooth. Stir in salt, pepper, red pepper and chili powder to taste. Stir sauce into pasta and veggies, top with pepper jack slices. Combine a moderate amount of panko with flax meal or seed and some more chili powder in a small bowl, then sprinkle over mac and cheese, bake for 35-40 minutes until cheese is melty and winful.

[Bowwowmeow]

Hi Yellybean, thanks for sharing the recipe. :)

I don't like Daiya though. I do not find it winful at all. ;)

[Gliondrach]

Hello, Yellybean. :wave:

Another vegan recipe! Did you invent it yourself?