Ingredients (use vegan versions): one dozen manicotti shells two packages of firm tofu (minus one half cup) one packet of Italian seasoning (or use your own blend) one cup of vegan cheeze sauce (see notes below) two large cans of crushed tomato one can of tomato paste Italian seasonings (garlic, oregano, basil, etc) one can […]
Manicotti of Doom! Read More »
Ingredients (use vegan versions): 3/4 cup flax gel* 2 cup unbleached white flour 1 cup any specialty flour Directions: *flax gel: boil for 3 minutes 1 Tbsp whole flax seeds in 1 C water. strain immediately and cool to room temp before using. I designed this recipe for use with my Cuisanart machine and the
Ingredients (use vegan versions): 1 cup cooking oil 4 cloves garlic, diced finely 2 tablespoons soy sauce 1 chopped onion 1 1/2 tablespoons red chilli paste 2 cups potato, boiled and diced 1 lb firm tofu, fried and cubed 800 grams noodles 50 grams bean sprouts 3-4 tablspoons tomato ketchup green chillie pepper, diced or
Malaysian Indian-Style Fried Noodles (Mamak Mee Goreng) Read More »
Ingredients (use vegan versions): 20 slices of vegan pizza pepperoni sliced in half (I used “Yves veggie cuisine” brand – 1/2 of a pkg.) 1/2 of a small onion (or 1/4 large onion) chopped fine 1 clove of garlic chopped 1/2 tablespoon olive oil (to sauté onion and garlic) 1 can great northern white beans
Grandma’s Pasta Sauce Recipe: Ingredients (use vegan versions): 1 teaspoon olive oil 1 cup chopped onion 4 garlic cloves, minced 1/2 cup vegan red wine (Chianti/Merlot) 1 tablespoon vegan sugar 1 tablespoon fresh or 2 teaspoons dried basil 2 tablespoons tomato paste 1/2 teaspoon black pepper 1/2 teaspoon dried Italian seasoning 2 cans of
Grandma’s Pasta Sauce Read More »
Ingredients (use vegan versions): 16 oz. prepared pasta (bow ties) 1 bunch of asparagus cut into 1 inch pieces 1/2 cup olive oil 2-3 cloves minced garlic 1/4 cup sun-dried tomatoes 1 pinch red pepper flakes Directions: While pasta is cooking, steam asparagus until barely tender. In a large skillet, cook garlic in olive oil,
Asparagus and Sun Dried Tomato Pasta Read More »
Ingredients (use vegan versions): 1 large eggplant 4 portobello mushrooms – sliced 8 oz. spinach – chopped 1 pkg. lasagne noodles (16 oz.?) 9 cloves garlic – peeled (and hard end cut off) (chop one clove) 1 medium onion – chopped vegan red wine or vegetable broth for sauteing 2 tablespoons virgin olive oil and
Vegan Lasagne Bake Read More »
Ingredients (use vegan versions): potato plain flour sea salt Directions: Boil potatoes with their skins on in well salted water. When well cooked drain, leave to cool slightly. Peel skins off & mash well, the finer the better, the potato will be dry & powdery. Add 1 part flour to 4 parts potato eg. 1000g
This is a new recipe that I’ve only recently created, but I’ve already cooked it at least 3 times as we enjoy it so much already!. It is SUPER-EASY and quick to make, and makes a really nice change to the usual, boring old pasta sauces normally available to vegetarians (tomato based, or cream based….), and so if you are a fan of curries or spicy food, or if you simply just feel like trying something a little different, then maybe give it a try!….
Karens Pumpkin and Curry Pasta with Baby Spinach Read More »
Ingredients (use vegan versions): eight medium sized potatoes 1.5 to 2 cups (12 to 16 oz) of flour salted water Directions: An easy egg-free pasta is gnocchi (pronounced “nyucky”). Boil/bake eight medium sized potatoes, and mash them. Be sure to remove the skin; trust me, you don’t want it in the pasta. Add 1.5 to
Ingredients (use vegan versions): 5 lbs. potatoes, peeled, boiled and drained flour (about 4-5 cups) sprinkle of salt Directions: Mash or rice potatoes while hot until almost lump free Make a *volcanoe* of flour on a counter/board/table Place potatoes in the center. With you fingers or a fork slowly mix in flour until a somewhat
