1BuG’s Hassle Free Spaghetti Sauce

1 September 2008

Ingredients (use vegan versions):


  • 1 small red pepper
  • 1/2 kg of tomatoes
  • 3 cloves of garlic
  • salt
  • grounded pepper
  • one small onion [optional}
  • 1 cup of textured soy protein {optional}

Directions:

Cut the tomatoes into quaters or small chunks{doesnt really
matter} and throw them into a pot. Let them cook on high for
5 minutes stirring it occasionnally. Once most of it has
become into soupy mixture throw in the diced garlic, chopped
onion, textured soy protein and cut red peppers. Lower the heat and let it
cook for another 10 minutes. The peppers and tomatoes should
be soft and stir it occasionnaly. Add salt and pepper
depending on your taste and serve with spaghetti or you can
eat it as a dip. My mate can’t eat onions so I found this is
a healthy and delicious meal to make. It is cheap to do
also.


Serves: 2


Preparation time: 15 minutes

2Poor Mans Pasta

1 September 2008

Ingredients (use vegan versions):


  • Pasta (I prefer linguine)
  • oregano
  • chili powder
  • nutritional yeast
  • Bragg’s Liquid Aminos (available in most all health stores)
  • salt & pepper to taste
  • olive oil

Directions:

I’m running low on funds right now and I eat this probably
almost every day. Basically you just cook the pasta, and transfer
it to a bowl. Then add a little bit of oil just to keep the
noodles from sticking together. Then add oregano, chili
powder, salt and pepper and stir together. Finally add about
1/2 cup or so nutritional yeast(depending on how much pasta you have cooked)
and stir in adding enough liquid aminos to make a cheesy
kind of paste. That’s it! I hope you like it!
Hey…..at least it’s cheap!


Serves: 1


Preparation time: 15 min

3Lemon Pasta With Grilled Vegetables

1 September 2008

Ingredients (use vegan versions):


  • 1 box pasta
  • 1 zucchini
  • 15 cherry tomatoes
  • 2 green peppers
  • 1 large onion
  • 5 cloves garlic
  • 1 lemon
  • 1-2 teaspoon lemon peel
  • olive oil

Directions:

Chop the zucchini, onion, and green peppers into chunks and
toss them in olive oil with the cherry tomatoes. Stick all
the vegetables on skewers and place over a grill until
partially cooked (about 10 minutes).


Chop the garlic cloves up into very small cubes and sautee
in oil. Grate the peel of the lemon until you have 1-2
teaspoons of lemon rind, then juice the lemon.


When the pasta is done, toss it in about 1 Tbsp. of olive
oil. Then add the lemon juice, lemon rind, garlic, and
grilled vegetables and toss.


Enjoy!

Serves:

4Mushroom Stroganoff

1 September 2008

Ingredients (use vegan versions):


  • 8 oz of noodles (if an eggless egg noodle is available it is ideal)
  • 8 oz mushrooms
  • 1 onion
  • 1 or 2 cloves garlic
  • 1 to 2 tablespoon vegetable bullion (preferably onion flavor)
  • 2 to 3 tablespoon flour (unbleached white flour is ideal)
  • 1 teaspoon Kitchen Bouqet (this is sold at most grocery stores)
  • 2 tablespoon tamari or soy sauce
  • 1 teaspoon vegan Worcestershire sauce (warning this must be bought at a health food store becuase it
  • is regularly made with anchovy paste)
  • 1/4 cup of blended tofu to yogurt consistency (optional)

Directions:

Cook noodles according to package directions. In a medium saucepan saute onion with a
little oil until almost transparent add sliced mushrooms and cook until soft add garlic
for 20 seconds add 2 cups of water to pot. Add bullion to mixture and bring to a boil
over medium heat. While mixture is heating up, place flour in a measuring cup or bowl
with 1/4 cup of water and whisk to dissolve flour.
Stir flour into gravy and whisk to prevent lumps. Add tamari , Worcestershire, and
kitchen bouqet. If using, stir in tofu. Pour over noodles. Enjoy


Serves: 4


Preparation time: 30 min

5Yummy Peanut Sauce - Rice Noodles Dish

1 September 2008

Ingredients (use vegan versions):


  • 2 tablespoons of peanut butter
  • 2 tablespoons of soy sauce
  • 1.5-2 tablespoons of brown rice syrup
  • 3oz of rice noodles
  • handful of peanuts

Directions:

Combine the first three ingredients in a bowl and stir with
a fork until a consistant paste is formed. Boil the rice
noodles for 3 minutes. Remove the rice noodles from the
boiling water and place in the bowl over the peanut butter
paste. Add as many peanuts as you like. Mix it all up and
eat it. It’s yummy!


Serves: 1


Preparation time: 10 min

6Jo Mamas Noodoos

1 September 2008

Ingredients (use vegan versions):


  • 8 oz noodles (fettucini or egg free pasta type)
  • 1/3 cup slivered almonds
  • 3-4 green onions
  • 2 teaspoon soy sauce
  • 3-4 teaspoon olive oil
  • 3-4 teaspoon vegan wine vinegar
  • 2-3 cloves garlic
  • 1/8 teaspoon pepper
  • sprinkle of vegan sugar
  • a dash or two of tobasco sauce

Directions:

Cook noodles according to package directions. The type I use
are what is called egg noodles, but it is possible to find
the thick, homemade style non-egg noodles; fettucini is the
right shape, tho most any shape could be used. While
noodles are cooking, toast almonds in oven on broil on a
piece of aluminum foil until lightly browned. (be careful
not to burn–they get done too quickly and easily!) Recycle
foil. Chop green onions, moosh garlic in garlic press. When
noodles are done, drain, return to pot, throw in the rest of
the ingredients, stir, serve. If neccessary, the noodoos
can wait, on simmer, with a lid, while the rest of dinner
finishes. Great side dish, or main dish, with salad or
other veggies.


Serves: 3-4


Preparation time: 20 mins

7Easy and Delicious Pasta

1 September 2008

Ingredients (use vegan versions):


  • Pasta (enough for two; I usually make enough so I have leftover pasta on hand)
  • 1 large can diced tomatos (796 ml)
  • bazil (dried or fresh; I use 3-4 teaspoon dried)
  • 3-4 green onions, chopped (use scissors it’s easier)
  • 1-2 tablespoon olive oil
  • garlic (you be the judge)
  • pine nuts
  • small sprinkle of salt and pepper (optional)

Directions:

Boil large pot of water and add pasta of your choice; my
favorites are rotini and penne. While the pasta is
cooking, empty tomatoes (w/juice) into mixing bowl and add
all the ingredients except pine nuts. Mix well and heat in
microwave for about 2 mins. Serve sauce over cooked pasta
and sprinkle generously with pine nuts.


*if you want to make it really low fat just omit the oil
completely


*fresh basil is best, but dried is a lot quicker and handier


Serves: 2 large


Preparation time: 15 min

8Fettucine Florentine

1 September 2008

Ingredients (use vegan versions):


  • 1 lb fettucine
  • 1 lb fresh spinich, washed and stemmed
  • 3 roma(plum) tomatoes, chopped
  • 6 cloves garlic, sliced thin
  • salt and pepper
  • olive oil (2 tablespoon is good, more is better)

Directions:

Cook the fettucine. About 2 minutes before the pasta
is done, heat the olive oil in a large skillet. Add the
sliced garlic, saute for about 20 seconds, just until
the garlic starts to become golden. Add the spinich and
cook for about 2 minutes, just until the spinich becomes
limp, but still bright green. Add the tomatoes, salt
pepper, and the fettucine. Toss to incorporate everything
and serve immediately. Drizzling a little olive oil
on top is nice.


Serves: 3


Preparation time: 20 min

9Pasta and Vegetables with Garlic and Olive Oil

1 September 2008

Ingredients (use vegan versions):


  • 1/2 package/box of tomato-bazil spaghetti
  • 2 tablespoons extra virgin olive oil
  • 2 or 3 large cloves of fresh garlic (minced/chopped well)
  • 1/2 cup thinly sliced or grated carrots
  • 2 cups fresh baby spinach
  • 1/2 small zucchini grated
  • salt and lots of black pepper (to taste)
  • seasoned croutons as a garnish

Directions:

This is how I do it:


While waiting for the water to boil, I chop and grate
and prepare.


I put the chopped garlic in a small dish with the olive oil
and let it soak.


When the spaghetti is almost done, I steam the baby spinach
until wilted.


Drain the pasta, and toss with the wilted spinach, carrots,
zucchini, and olive oil/garlic mixture. Toss and coat well
with the oil.


Add salt and black pepper to taste, and toss in some
seasoned croutons, serve immediately.


Serves: 2

10Baked Eggplant Pasta

1 September 2008

Ingredients (use vegan versions):


  • 1 large eggplant (Black Beauty)
  • 8 oz mushrooms (1 pkg), cut into quarters
  • 3-4 medium tomatoes, diced
  • 1 large onion, chopped
  • 6 cloves garlic (I usually use one full head), sliced
  • 1 lb chunky pasta (rigatoni, shells, ziti, gemelli)
  • salt/pepper
  • 1/2 teaspoon fennel seeds
  • fistfull of chopped fresh bazil
  • 1/2 teaspoon thyme

Directions:

Slice the eggplant into thick rounds (1.5 in) and place on a
slightly oiled baking sheet. Salt and pepper each round.
Place into a 350 degree oven for about 30 minutes, turning
over once at the halfway point. While eggplant is baking,
saute the onions in some oil until translucent (~5 min.)
Add the garlic and mushrooms and plenty of salt (you want to
sweat them). Cover and cook for 10 minutes. Add the fennel
and thyme and the tomatoes. Cook until the tomatoes begin
to give up there liquid (~5 minutes). Slice the baked
eggplant into big pieces and add with the basil. Cook 5
more minutes. Reseason with salt and pepper and toss with
the pasta.


Serves: 4


Preparation time: 1 hour

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