Spicy Mushroom Rigatoni with Cauliflower Alfredo

Another great way to use cauliflower involves blending it down into a creamy puree to use in a vegan version of alfredo sauce without all that fat and calories a traditional butter and cheese filled sauce has. Serve this alfredo sauce over pasta on its own or combine with marinara like I did here for a super delicious cream tomato sauce.

One Year Ago Today Southwestern Hominy Casserole

Two Years Ago Today Tofu 'fish' Sticks with Tartar Sauce & Potato Wedges

Creamy cauliflower alfredo sauce tossed with tomato basil marinara, green peas, crisp mushrooms and rigatoni for a full bellied spicy pasta dish you will make over and over again.

Spicy Mushroom Rigatoni
serves 4
3 tbl extra virgin olive oil
8 oz cremini mushrooms, thinly sliced
5 garlic cloves, thinly sliced
1 tbl red pepper flakes
1 tsp black pepper
1/2 tsp salt
1 batch cauliflower alfredo
2 cups marinara sauce
1 cup frozen peas
12 oz rigatoni

Over medium-high heat, saute the mushrooms in olive oil for 5-7 minutes until they start to brown. Add the garlic, red pepper flakes, pepper and salt. Cook 5 minutes more until caramelized. Add the cauliflower alfredo, marinara and the peas. Simmer for 15 minutes over medium-low heat.
While the sauce is cooking, boil the pasta in salted water until al dente.
Taste and season with salt and more red pepper flakes if needed.

Cauliflower Alfredo Sauce
2 cups of cauliflower florets (from 1 medium head)
1 cup vegetable broth
1 cup water
1 tbl extra virgin olive oil
2 garlic cloves, minced
1/2 cup unsweetened almond milk
2 tbl nutritional yeast
salt and pepper

Combine the cauliflower, broth and water in a pot and bring to a boil. Reduce to a simmer and cook for 20-25 minutes until the cauliflower is very tender.
While the cauliflower is boiling, saute the garlic in olive oil until fragrant and lightly browned.
Transfer the cauliflower (with all of the liquid) and garlic with oil, almond milk and nutritional yeast to a blender and blend until creamy and smooth.
Season with salt and pepper and cook for 5 minutes, stirring constantly until the sauce has thickened. Taste and season with salt.

Creamy Avocado Fettucini

This pasta sauce is a great, healthy alternative to thick, heavy cream sauce. In the time it takes to boil your pasta you can whip up this sauce and feed everyone in no time.

One Year Ago Today Chocolate Banana Bread Pudding
Two Years Ago Today Eggplant Gyoza, Orange Tempeh with Udon Noodles & Green Beans
Chocolate Raspberry Ice Cream in Vanilla Cookie Bowls


Thin ribbons of fettucini covered in a quick and easy creamy avocado sauce with fresh basil, shallots and toasted pumpkin seeds.

Creamy Avocado Pasta
serves 2
8 oz fettucini
1 tbl extra virgin olive oil
2 garlic cloves, roughly chopped
1 shallot, small dice
salt and pepper, to taste
12 basil leaves, divided
1 ripe avocado
1 tsp lemon juice
3 tbl toasted pepitas

Boil the pasta in salted water until al dente. Reserve 1 cup of pasta water and drain the rest.
While the pasta is cooking, saute the garlic and shallots in olive oil until tender and translucent. Season with salt.
Combine the shallots with 6 leaves of basil, avocado and lemon juice in a blender. Add 1/4 cup of the pasta water and blend until smooth and creamy. Taste and season with salt and pepper.
Toss the sauce and pasta together and garnish with the remaining basil and toasted pepitas

Spinach & Artichoke Lasagna Rolls with White Sauce

While this recipe makes 8-9 rolls, you could easily double the recipe and make a big casserole dish to eat like regular lasagna to serve a big crowd. Adding miso and tofu to the filling gives you ricotta-like texture without taking away from all of the spinach and artichoke flavor loaded into the mixture.  While a creamy white sauce tastes absolutely perfect, try a marinara sauce or even a pesto for different variations.

Two Years Ago Today Deconstructed Tacos

Baby spinach, artichoke hearts, garlic and cheesy tofu are cooked together and rolled up in sheets of lasagna to create the cutest little rolls of traditional white lasagna. Serve with a thick, cashew based cream sauce and a green salad.

Cashew Cream Sauce
1 cup raw cashews (soaked and drained for 6 hours if you do not have a high powered blender)
1/2 cup almond milk
1/4 cup nutritional yeast
2 tbl tahini
2 garlic cloves, smashed
salt and pepper, to taste

 Combine all of the ingredients in a blender and blend for 4-5 minutes until thick and creamy. Taste and season with salt and pepper. Add more almond milk or water to thin out the sauce if it gets too thick when you heat it up.

Spinach & Artichoke Lasagna Rolls
serves 3
10 sheets of lasagna pasta
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1-15oz can artichoke hearts, drained and rinsed
3 garlic cloves, minced
12 oz extra firm tofu, drained and rinsed
6 oz baby spinach leaves
salt and pepper
2 tbl white miso
1/4 tsp nutmeg

Preheat the oven to 350.
Bring a large pot of salted water to a boil and add the pasta. Cook for 12 minutes, drain and let cool.
While the pasta is cooking, saute the onion and artichoke hearts in olive oil until tender and fragrant, 7 minutes. Add the garlic and crumble in the tofu. Add the spinach in handfuls until it is wilted down and can all fit in the pan. Season with salt, pepper, miso and nutmeg. Saute the mixture over medium-high heat for 15 minutes until the tofu is cooked through.
Transfer the mixture to a food processor and pulse a few times to break down the mixture until it is spreadable, but not completely mushy.
Lay the strips of pasta on the counter and spread the filling over the entire piece of each strip.
Spoon some white sauce on the bottom of a small casserole dish and pack the lasagna rolls in tightly, seam side down.
Bake for 30 minutes and serve with warm cashew sauce on top.

Cavatelli with Mustard Greens & Creamy White Beans

Pasta is a great way to get a quick dinner on the table without sacrificing nutrition and flavor. I haven't had mustard greens in a while so I grabbed some to toss in with this pasta but really any dark, leafy green would work. 

One Year Ago Today Split Pea Soup with Tomatillo & Avocado

Two Years Ago Today Grilled Fingerling, Asparagus & Snow Pea Salad with Cannelini Red Pepper Cakes


White beans and mustard greens tossed in a simple vegan havarti sauce with garlic and red pepper flakes. Serve with any kind of small pasta like I did here.

Cavatelli with Mustard Greens & Creamy White Beans
serves 2
8 oz cavatelli pasta
2 tbl extra virgin olive oil
1 bunch mustard greens, stems removed, roughly chopped
4 garlic cloves, minced
1/4 tsp red pepper flakes
salt and pepper
1-15 oz can cannelini beans, drained and rinsed
1/4 cup diced vegan havarti, or other white cheese (Daiya brand makes a great havarti that melts perfectly)

Bring a pot of salted water to a boil and add the pasta. Cook 10-12 minutes or until al dente. Drain.
While the pasta is cooking, add olive oil to a saute pan and add all of the mustard greens. Toss to coat the leaves and wilt. Once the greens have wilted, add the garlic, red pepper flakes and season with salt and pepper. Once the garlic is fragrant and toasted, add the beans and cheese. Toss to melt the cheese then add the drained pasta.
Taste to add more seasoning if necessary and serve.

Chard & Red Grape Agrodolce with Walnuts and Basil

Agrodolce is an Italian sauce meaning sweet and sour. The sauce is this dish incorporated red wine vinegar, agave nectar and red pepper flakes for a light and tangy bite that doesn't overpower. Grapes are a natural partner with greens and sausage and burst in your mouth with every bite.

Chard, red grapes, vegan sausage and pasta tossed with toasted walnuts, fresh basil and garlic in a sweet vinegar sauce.

One Year Ago Today- Grilled Caesar Salad with Blackened Fennel


Chard & Red Grape Agrodolce
serves 4
10 oz bow tie pasta
2 tbl extra virgin olive oil, plus more for drizzling
1 head chard leaves, roughly chopped
1 cup red grapes, whole
2 garlic cloves, minced
1/2 tsp red pepper flakes
salt and pepper, to taste
1 cup water
2 tbl agave nectar
3 tbl red wine vinegar
4 vegan Italian sausage
1/2 cup chopped toasted walnuts
1/4 cup roughly chopped fresh basil

Cook the pasta in boiling, salted water until al dente.
Heat the oil, add the chard and cook to wilt. Add the grapes, garlic, red pepper flakes, salt and pepper and cook until the garlic has toasted, 3 minutes. Add the water, agave and vinegar and bring to a boil. Cook until all of the liquid has been absorbed.
Add the sausage and saute until crispy. Remove from the heat and add the walnuts and basil. Toss in the pasta and dress with a few swirls of olive oil. Season and taste with salt and pepper.

A.L.T Pasta with Garlic Croutons

The whole concept of a BLT Pasta sounds intriguing but it sounds even better when turned into an ALT pasta filled with healthy fats and no cholesterol. Using avocado to make a creamy sauce compliments perfectly with slightly bitter greens and ripe tomatoes. This pasta salad incorporates so much of what summer has to offer and requires little cooking because these vegetables are already at their peak taste.


Whole wheat pasta tossed in creamy no-bake avocado sauce with grilled radicchio, tomatoes, romaine, raw corn and homemade garlic croutons.
 
Avocado, Lettuce & Tomato Pasta
serves 4
avocado sauce-
1 ripe avocado
1/4 cup cilantro leaves
2 tbl lime juice
1 garlic clove
salt and pepper

Combine all of the ingredients in a food processor and blend until smooth and creamy. Taste and season with salt and pepper. If the mixture is too thick, thin out with some of the pasta water.

pasta-
2 hot house tomatoes, cut into wedges
1 radicchio, cored, roughly chopped
2 tbl extra virgin olive oil
salt and pepper
4 oz whole wheat elbow pasta
1 head romaine lettuce, roughly chopped
1 cup fresh corn kernels (if corn is in season they do not need to be cooked)

Preheat a grill or grill pan to medium-high.
Toss the tomato and radicchio with olive oil and season with salt and pepper. Grill for 5-7 minutes until slightly tender with dark grill marks.
Prepare the pasta al dente. Toss the pasta with the avocado sauce.
Serve the pasta in a big bowl with the grilled vegetables, romaine and corn. Taste and season with salt and pepper. Top with garlic croutons.

Garlic Croutons
2 cups stale bread chunks, medium dice
2 tbl extra virgin olive oil
2 garlic cloves, minced
1 tsp garlic powder
1/4 tsp dried thyme
salt and pepper

Preheat the oven to 350.
Toss the bread with all of the ingredients and spread in an even layer on a baking sheet. Bake for 15-20 minutes, tossing once in between until browned and crunchy.

Spicy Pepper Baked Ravioli with Marinara & Basil

These ravioli are filled with tons of bright, fresh red peppers, spicy on the inside and crispy on the outside from being coated in panko and then baked in the oven. Serve these as an entree or even an appetizer with a side bowl of marinara for dipping.

Red bell pepper, red chile pepper, pimentos, red pepper flakes and garlic stuffed inside pasta sheets and coated in a crispy, crunchy crust. Bake instead of fry for a less hands on, healthier approach.

Spicy Pepper Baked Ravioli
makes 12-15 ravioli (24-30 wrappers)
2 tbl extra virgin olive oil, plus more for drizzling
1/4 cup minced red onion
1 red bell pepper, minced
1 red chili, minced
2 garlic cloves, minced
4 oz jar chopped pimentos, drained
square wonton wrappers
1/2 cup almond milk
1 tbl cornstarch
2 cup panko breadcrumbs
3/4 cup whole wheat or rice flour
1 1/2 tsp red pepper flakes
salt and pepper
2 cups marinara sauce
3 tbl thinly sliced basil leaves

Saute the onion, bell pepper and chili in olive oil until soft and fragrant, 7 minutes. Add the garlic and pimentos and cook 5 minutes more. Season with salt, pepper and red pepper flakes. Set aside to cool.
Preheat the oven to 450.
Place a baking sheet in the oven to warm up.
Bring a large pot of water to a boil.
Lay out 12 wonton wrappers and place a spoonfill of filling in the center. Brush the edges with water and top with another wrapper. Press the edges to seal.
Add the ravioli and cook for 3 minutes. Drain and rinse with cold water.
Whisk the almond milk and cornstarch together in one bowl. In another bowl combine the breadcrumbs, flour, red pepper flakes, salt and pepper to taste.
Dip the ravioli in the milk mixture then coat in breadcrumbs. Place on the hot baking sheet, drizzle the tops with a little olive oil and bake for 20 minutes until crispy and golden brown.
Serve with your favorite marinara sauce and fresh basil.

Linguini with Garlic Sauce, Basil & Pea Shoots

Pea shoots are the solution to the problem for anyone who likes the flavor of peas, but hates the snap they produce when eating them. Hey, don't look at me! I don't have any weird food texture issues...my husband on the other hand can't seem to handle the little pop each pea gives when in his mouth.
Pea shoots are the leaves from garden pea plants and can be found in specialty food stores but are pretty widespread in the UK.
The leaves are young and soft and taste just like peas. Use pea shoots in replace of or in combination with other lettuces, in pestos, over pasta, on sandwiches..anywhere!


Linguini tossed with a quick garlic sauce, fresh basil and bright pea shoots.

Linguini, Basil & Pea Shoots
serves 2
8 oz linguini
8-10 large basil leaves, thinly sliced
1 cup pea shoots

Cook the pasta in salted, boiling water until al dente. Toss with garlic sauce, basil leaves and pea shoots.

Garlic Sauce
2 tbl extra virgin olive oil
1 tbl vegan butter
5 garlic cloves, minced
1 1/2 tbl all-purpose flour
1 1/2 cups vegetable broth
1 tsp salt
1 tsp lemon juice
1/2 tsp pepper
1/8 tsp red pepper flakes

Melt the olive oil and butter together in a small saute pan. Add the garlic and saute for 5 minutes until the garlic has lightly browned. Add the flour and stir to combine, cooking for 2 minutes. Add the broth and bring to a simmer. Season with salt, lemon juice, pepper and red pepper flakes. Cook over low heat for 5 minutes until thick. Taste and season with more salt and pepper to your liking. Toss with hot pasta.

Grilled Broccoli Fettucini with Pecan-Sage Pesto

Pesto has really been on my radar lately and I never love it the same way twice. I love pesto with every nut and every herb in every combination. This pesto is particularly delicious served with broccoli grilled on the barbecue.


Quick, homemade pesto with toasted pecans, fresh sage, basil and extra virgin olive oil, tossed over fettucini with grilled broccoli and chopped pecans.

Pecan-Sage Pesto
1 cup (not packed) fresh basil leaves
3/4 cup toasted pecans
1/2 cup (not packed) fresh sage leaves
1 garlic clove
2 tbl nutritional yeast
1/4 tsp salt
1/8 tsp pepper
1/4 cup extra virgin olive oil

Combine all of the ingredients except the oil in a food processor. Grind for 2 minutes into a fine consistency. While blending, stream in the oil. The pesto will be thick. Smooth out with pasta water until you reach your desired consistency. ( I personally like it pretty thick so I don't add much water.) Taste and season with salt and pepper if necessary.

Grilled Broccoli Fettucini
serves 2
1 head broccoli, cut into florets
2 garlic cloves, smashed
2 tbl extra virgin olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
5 oz fettucini
3 tbl toasted pecans, roughly chopped

Preheat a grill top to medium.
Toss the broccoli and garlic with olive oil, salt, pepper and red pepper flakes. Grill for 12-15 minutes until tender with nice charred edges.
Boil and drain the fettucini. Reserve some of the pasta water to thin out the pesto. Toss the pesto in the pasta and broccoli. Top with chopped pecans.

Fennel & Spinach Raviolo, Carrot Puree & Vegetable Demi

Ever had just one giant ravioli (or singular, raviolo)? Why spend all that time stuffing tons of tiny ravioli squares when you can just serve one big one stuffed with tons of delicious filling.
Homemade pasta dough is easy to make and lends you the possibility to form any shape or size you want. This dough makes four large ravioli or can be broken down into at least 12 small size if that's more your style.

 Caramelized fennel, onions and spinach stuffed inside homemade pasta dough and served with a slightly sweet and creamy carrot puree and vegetable broth reduced into a thick and savory sauce.

Ravioli Dough
makes 4 ravioli
1 cup semolina flour, plus more for dusting
1 cup all-purpose flour
1/2 tsp salt
3 tbl extra virgin olive oil
1/2 cup water

Use a table top mixer with a dough hook or mix the dough by hand.
Combine both flours and salt. Add the oil and 1/4 cup of water. Mix into a smooth dough. Add more water if the dough is too dry. Knead with a mixer for 4 minutes or by hand for about 6. Cover with a damp towel and let rest at room temperature for at least 10 minutes.
Once the filling is made, roll out the dough.
Sprinkle some semolina flour on a counter top and roll out the dough into a thin layer. Use a small bowl to turn upside down and trace 8 medium circles. If you can't get 8 on the first roll out, gently knead back together and roll out again. Don't roll out a third time, the dough will be too tough.
Gently moisten the edges of 4 of the ravioli with water. Divide the filling amongst the four and top with another piece of pasta. Press the edges together to seal.
Bring a pot of salted water to a boil and cook the pasta for 10 minutes. Drain and serve.

Fennel & Spinach Ravioli Filling
3 tbl extra virgin olive oil
1 bulb of fennel, cored, thinly sliced
1 medium yellow onion, thinly sliced
1 tbl chopped fresh rosemary leaves
1 garlic clove, minced
salt and pepper
1 bunch of fresh spinach, roughly chopped
1 tbl parsley leaves, for garnish
1 blood orange, segmented, for garnish

Heat the olive oil in a large pan over medium heat. Add the fennel and onion and cook, stirring occasionally for 20 minutes until golden and caramelized. Add the rosemary, garlic, 1/2 tsp salt and 1/2 tsp pepper.  Add the spinach and cook until the spinach has wilted down, about 5 minutes. Taste and season.

Carrot Puree
4 carrots, small dice
1/4 cup vegetable broth
2 tsp agave
salt

Bring a pot of salted water to a boil and add the carrots. Boil for 15 minutes until they are completely tender. Add to a blender with stock and agave. Blend until smooth and creamy. Taste and season with salt.

Vegetable Demi Glace
2 cups vegetable broth, preferably homemade
1 heaping tbl tomato paste
1 garlic clove, smashed
1 tsp soy sauce
1 tsp agave
1 tsp dried thyme
1/4 tsp pepper

Combine all of the ingredients in a pot and bring to a boil. Boil and cook down until the liquid thick and only about 1/3rd of a cup. Remove the garlic clove and drizzle over the ravioli.

Spinach Penne with Sauteed Greens & Scallion Cream Sauce

This scallion cream sauce is put together in a snap and pairs great with dark leafy greens. Always trying to get more greens into my diet, this meal makes it easy to cram in tons and enjoy every bite.

Hearty spinach penne pasta tossed with scallions, garlic and white beans blended into a smooth and creamy sauce, topped with garlicky swiss chard, arugula and toasted sunflower seeds.

Scallion Cream Sauce
1 tbl extra virgin olive oil
1 bunch scallions, roughly chopped, reserve 1 tbl for garnish
1 garlic clove, minced
1 cup cannelini beans, drained and rinsed
1/4 cup vegan cream cheese
3 tbl plain almond milk
salt and pepper

Saute the scallions and garlic in olive oil for 4-5 minutes until the scallions start to soften. Add the beans and season with salt and pepper. Cook 3 minutes more.
Transfer to a blender and add the cream cheese and almond milk. Blend for 2-3 minutes until completely creamy. Taste and season.

Spinach Penne with Sauteed Greens
serves 3
6 oz spinach penne
2 tbl extra virgin olive oil
1 head green chard plus stems, roughly chopped
3 cups arugula
3 garlic cloves, minced
salt and pepper
1/4 tsp red pepper flakes
2 tsp white wine vinegar
3 tbl toasted sunflower seeds

Bring a pot of salted water to a boil and add the penne. Cook for 12 minutes or until al dente. While the pasta is boiling, prepare the greens.
Heat the olive oil in a saute pan and add the chard and arugula. Toss to coat in oil. Once the greens have wilted down, add the garlic, salt and pepper to taste and red pepper flakes. Add the white wine vinegar and continue to cook over medium heat for 10 minutes. Taste and season more if necessary.
Drain the pasta, reserving 2 tbl of pasta water.
Toss the scallion cream sauce into the pasta, along with the pasta water. Plate and top with sauteed greens, a sprinkling of sunflower seeds and the remaining scallions from the sauce to garnish.

Mushroom Sugo

Time and again you will hear me use the term "a labor of love" and this recipe is just that. Less labor, more love, it's all about building flavor upon flavor slowly, then letting it all come together to simmer into one wonderful stew.
This mushroom sugo is essentially a thick mushroom sauce to be served over pasta, polenta, potatoes, any grain will do. Heck, if you don't have any grains laying around just eat it as is. I did.

Rich, naturally sweet, thick mushroom sauce with hints of rosemary, thyme and fresh parsley, tons of onions and carrots and red wine. This dish is well worth the time.

Mushroom Sugo
serves 3-4
1/4 cup extra virgin olive oil
2 medium sized yellow onions, minced
2 carrots, minced
2 celery stalks, minced
8 garlic cloves, minced
1/4 cup chopped fresh parsley
1 tbl dried thyme
2 tsp dried rosemary
1 tsp dried sage
1 tsp sea salt
1 tsp pepper
2 cups minced shittake mushrooms (from about 2 handfuls)
1/2 cup dry red wine
1-15 oz can tomato sauce
1 cup vegetable broth
1 vegan chicken bouillon cube
2 bay leaves

Heat the oil over medium in a large saute pan or dutch oven. Add the onions and cook for 15 minutes until they are soft and golden. Add the carrots and cook 7 minutes more. Add the celery and cook 7 minutes until they start to soften. Add the garlic, parsley, thyme, rosemary, sage, salt and pepper. Saute 5 minutes more. Add the mushrooms and toss to combine.
Deglaze the bottom of the pan with red wine, scraping up all the brown bits.
Add the tomato sauce, broth, bouillon and bay and bring to a boil. Reduce to a low simmer and cover. Cook for 1 1/2 hours, stirring ever 30 minutes or so to prevent the bottom from burning.
Taste and season for more salt and pepper if necessary.

Lemon & Fennel Braised Artichokes with Spaghetti

There are very few vegetables I eat from cans. Tomatoes and artichokes being the only two I can think of, not counting beans of course. Artichokes are expensive, produce so much waste and are incredibly time consuming to prep. I find that jarred artichokes are a great substitution, especially ones that are in olive oil and spices. Take advantage of those pre-prepped chokes in this dish.

Caramelized fennel and sweet onion, lemon, garlic and artichokes braised simply in vegetable broth served over pasta with crunchy pine nuts.

Lemon & Fennel Braised Artichokes
serves 3
1 small yellow onion, small dice
1 celery stalk, minced
1 fennel bulb, cored, 1/4" slices
3 tbl extra virgin olive oil
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
1-15oz can quartered artichoke hearts
1 tbl lemon zest
2 cups vegetable broth
6 oz whole wheat spaghetti
1/4 cup toasted pine nuts
juice from 1/2 a lemon

Saute the onion, celery and fennel in olive oil over medium-high heat for 15 minutes until soft and caramelized. Add the garlic and season with salt, pepper and red pepper flakes. Toast for 3 minutes. Add the artichoke hearts and saute 5 minutes more to brown the artichokes slightly. Add the lemon zest and broth and bring to a boil. Reduce to a simmer and cover. Braise for 15 minutes.
While the artichokes are braising, cook the pasta according to package instructions.
Toss the artichokes with spaghetti, pine nuts and a squeeze of lemon juice. Season to taste with salt and pepper.

Butternut Agnolotti with Walnut Cream Sauce, Crispy Brussel Leaves

Since I don't have a pasta attachment for my kitchenaid and I rarely have the patience to roll out dough that thin by hand, I like to use wonton wrappers for my pasta dough when making ravioli. They work great and take mere minutes to cook up. These agnolotti are a type of ravioli made by hand and shaped differently than the traditional rectangle. Why not switch things up alittle?


Roasted butternut squash stuffed inside thin sheets of pasta quickly boiled and served warm with a creamy sauce of walnuts, fresh oregano and garnished with crispy brussel sprout leaves.

Butternut Squash Agnolotti
serves 2-3
1 butternut squash, halved, pricked with a fork
1/2 white onion, medium dice
3 garlic cloves, smashed
3 tbl extra virgin olive oil, divided
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
round wonton wrappers
10 brussel sprouts, ends trimmed, leaves seperated
1/4 cup panko breadcrumbs, toasted

Preheat the oven to 425. Set the squash, flesh side up and the onion and garlic on a baking sheet. Drizzle with 2 tbl oil, red pepper flakes, salt and pepper. Roast for 45 minutes or until the squash is fork tender.
Peel off the skin and transfer the squash and onion mixture to a food processor. Pulse until mostly smooth. Taste and season with more salt and pepper if necessary.
Bring a large pot of salted water to a boil.
Lay out 15 wonton wrappers. Place a small dollop of squash mixture in each one. Lightly brush the edges of the wrapper with water and fold over into a half moon. Bring the two corners together and press to seal.
Once all of the agnolotti are formed, drop in boiling water for 3 minutes.
In a small saute pan, heat 1 tbl of olive oil and saute the brussel sprout leaves until golden brown on the edges, 3-4 minutes.
Serve agnolotti with crispy brussel leaves, toasted breadcrumbs and creamy walnut sauce.

Walnut Cream Sauce
1 tbl extra virgin olive oil
1/4 cup small diced white onion
1 heaping cup raw walnut pieces
2 tsp fresh oregano leaves
salt and pepper
2 1/2 cup vegetable broth, divided
2 tbl ap flour
2 tbl earth balance vegan butter
2 tbl vegan sour cream

Sweat the onions in oil over medium heat until soft and translucent, 4 minutes. Add the walnuts, oregano and season with salt and pepper. Cook until the walnuts have toasted, 4 minutes. Add 1 1/4 cups of vegetable broth and simmer for 7 minutes until the nuts have softened somewhat.
Transfer to a food processor and add the flour and butter. Blend on high speed for 3-4 minutes until the sauce is very smooth.
If there are still chunks from nuts, strain the sauce through a fine mess strainer.
Transfer the sauce back to a pot and add the remaining 1 1/4 cup broth and sour cream. Simmer over medium-low heat for a3-4 minutes until the sauce has thickened and come together. Taste and season.

White Bean & Escarole Balls, Whole Wheat Penne & Hazelnut-Spinach Pesto

These bean 'meat' balls and pesto are stuffed with great ingredients that you may not eat often, but could certainly benefit from all the time. Escarole is found in the balls, while spinach and hazelnuts hide away in the pesto. If you can't find escarole, any dark green leaf like kale or chard can be substituted.  


Crisp on the outside, creamy on the side, white beans, escarole, garlic and meaty mushrooms form filling 'meat'balls to serve on top of whole wheat penne and homemade spinach hazelnut pasta.

White Bean & Escarole Balls
1 heaping cup cremini mushrooms
1 garlic clove, smashed
1 heaping cup roughly chopped escarole leaves
1-15oz can great northern beans, drained and rinsed
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp pepper
1/2 cup panko breadcrumbs
2 tbl extra virgin olive oil
Whole wheat penne pasta, cooked

Preheat the oven to 350. Insert a baking sheet in the oven to get hot.
In a food processor, pule the mushrooms and garlic into roughly chopped pieces. Add the escarole and pulse a few times to break down into small pieces as well.
Add the beans, rosemary, salt and pepper and pulse until most of the beans have broken down, but some whole still remain. Stir in the panko and form into small balls, about 8-10 depending on size.
Take the pan out of the oven to grease the bottom. Add the balls and drizzle with olive oil.
Bake for 35 minutes until golden brown, turning the balls every 10 minutes or so to ensure even browning and crisping.
Cook pasta according to package instructions. When done, drain and reserve some of the cooking liquid. Use the starchy pasta water to thin out the pesto into a sauce to coat the pasta.

Spinach Hazelnut Pesto
1 cup fresh basil leaves
1 garlic clove, smashed
1 heaping cup baby spinach leaves
1 cup toasted hazelnuts
salt and pepper
extra virgin olive oil

In a food processor, pulse everything together except the oil until finely ground. Stream in the oil while blending until desired consistency, about 1/4-1/2 cup.

Seitan Stroganoff, Capellini and Brussel Sprouts

Hearty seitan and portobello mushrooms simmered in flavorful broth and red wine with soft, sweet onions, brussel sprouts and pasta tossed simply with olive oil and parsley.

Seitan Stroganoff with Capellini and Brussel Sprouts
10 oz seitan, medium sized pieces
1 portobello mushroom, gills removed, thinly sliced matchsticks
1/2 cup ap flour
salt and pepper
canola oil for frying
1 white onion, thinly sliced
3 garlic cloves, minced
1/4 cup red wine
1 cup vegetable broth
1 tbl vegan worcestershire sauce
10 brussel sprouts, halved
1/2 cup vegan sour cream
6 oz capellini pasta, cooked according to package instructions
3 tbl extra virgin olive oil

2 tbl parsley

Preheat a thin layer of oil in a saute pan, a little less than 1/4" of the way up.

Toss the seitan and portobello strips in flour, salt and pepper and coat evenly. Shallow fry in 2 batches until crispy and golden brown, 5 minutes. Keep aside.
In the pan add the onions and garlic and toss to coat. Saute for 10 minutes to soften. Deglaze the pan with red wine, vegetable broth and worcestershire, scraping the bottom bits off. Add the brussel sprouts and seitan back in the pan. Bring to a simmer, cover and cook for 10 minutes just until the brussels are tender.
Add the sour cream and taste to season.

Toss the cooked capellini with a bit of olive oil, salt, pepper and parsley. Serve underneath the stroganoff.

Cauliflower & Roasted Chickpeas with Conchiglie and Ricotta

Trying my hand at vegan ricotta, tossed in this pasta it tasted great. I imagine in lasagna it would be even better.

Nutty, roasted chickpeas and cauliflower with plenty of garlic and roasted lemon juice, fresh parsley and vegan ricotta.

Tofu Ricotta
8 oz extra firm tofu, drained and pressed for 30 minutes, crumbled
2 tbl nutritional yeast
1 tbl tahini
1 tbl lemon juice
1 tsp sea salt
1/4 tsp black pepper
1/8 tsp nutmeg
2 tbl extra virgin olive oil
2 garlic cloves, minced
1 small shallot, minced
2 tbl finely minced fresh parsley

Combine all of the ingredients and taste to season with more salt and pepper to your liking.

Cauliflower & Roasted Chickpeas with Conchiglie
1 head cauliflower, cut into small florets
1-15oz can chickpeas, drained and rinsed
1 shallot, small dice
3 garlic cloves, roughly chopped
5 tbl extra virgin olive oil, divided
1 lemon, cut into 8 wedges
1/2 tsp salt
1/2 tsp pepper
1 zucchini, medium dice
8 oz conchiglie pasta
3 tbl minced fresh parsley

Preheat oven to 425. Toss the cauliflower, chickpeas, shallots and garlic with 3 tbl olive oil ,lemon juice squeezed from the wedges plus the wedges themselves, salt and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes. Add the zucchini and roast 10 minutes more.
While the zucchini is cooking, boil to pasta until al dente.
Toss the pasta with the roasted vegetables and drizzle with the remaining 2 tbl of oil and parsley.
Top with tofu ricotta.

Cremini Gnocchi with Sage Butter Sauce

FINALLY! Finally I figured out a great gnocchi recipe that works wonderfully. They don't fall apart or disintegrate in the water like gnocchi I have made in the past. I have had quite an adventure with gnocchi making, failing more times then I can count and being overly frustrated with something that seems so easy. Unfortunately, it is, so I have no reason for my failures in the past. Luckily, from here on out I can be rest assured that when I have a craving for gnocchi, this recipe will get me through.

Soft pillows of potato dumplings studded with cremini mushrooms and tossed in a light sage and brown butter sauce.

Cremini Gnocchi
serves 2
2 large yukon golds, peeled, large chunks
3/4 cup cremini mushrooms, finely minced
1 tbl salt
1/2 tsp pepper
1 1/4-2 cups ap flour

Boil the potatoes in salted water until tender. Drain and mash completely with a fork. Stir in the mushrooms, salt and pepper. Stir in one cup of flour and start kneading with your hands into a smooth ball of dough adding more flour as necessary. I used about 1 1/2 cups. Let the ball of dough sit under a damp paper while you make the sauce.
When ready, prepare a new pot of clean, salted water and bring to a boil.
Cut the gnocchi dough into 4 pieces and roll out each piece into a long rope. Cut pieces 1/2" long.
Drop in the boiling water and cook 2 minutes, until the gnocchi rises to the top. Drain, toss in sauce and serve immediately.

Sage Butter Sauce
1/4 cup extra virgin olive oil
3 tbl earth balance vegan butter
1 shallot, minced
4 garlic cloves, minced
6 sage leaves, roughly chopped
salt and pepper

Combine the oil and butter in a small saute pan. Melt the butter and add the shallots, garlic and sage. Over medium heat, saute the shallots until they are soft and golden brown and the sage has slightly crisped. Season with salt and pepper.

Grilled Tofu, Asparagus and Apricot Kebobs with Orzo

Firm tofu marinated in tamari, ginger and garlic, grilled and served kebob style with sweet red onion, crisp asparagus and bright seasonal fresh apricots. Served over a light orzo salad with cucumbers, tomatoes and herbs.

Grilled Tofu, Asparagus and Apricot Kebobs
tofu marinade-
1/4 cup tamari
1/4 cup canola oil
2 garlic cloves, grated
2 tbl molasses
2 tsp ground ginger
1 tbl dijon mustard
1 tsp salt
2 tbl pineapple juice (you will need crushed pineapple for the orzo, so just drain the juice out of the can)
1 lb extra firm fresh tofu**
1 large red onion, cut into wedges
4 fresh apricots, halved
1 bunch asparagus, ends trimmed
extra virgin olive oil
salt and pepper
wooden or metal skewers

Combine all of the marinade ingredients together and add the tofu. Marinate for at least 2 hours.
Preheat a grill to medium high. Brush with oil and grill tofu, 5 minutes on each side, the red onions, 7-8 minute each side, apricots -4 minutes total, asparagus- 5 minutes. Season with salt and pepper. Place ingredients alternatively on skewers and serve.
**If you can't get fresh tofu at a local Asian market then make sure to thoroughly drain and press your prepackaged tofu for at least an hour to get out all of the water.


Orzo Salad
2 cups orzo
3 cups water
1 cup crushed pineapple
1 cucumber, peeled, seeded, medium dice
1 hothouse tomato, seeded, medium dice
2 tbl extra virgin olive oil
3 tbl fresh chopped cilantro
salt and pepper

Bring a large pot of salted water and pineapple to a boil. Add the orzo and cook for 8-10 minutes until tender. Drain and toss with the remaining ingredients.

Rotini with Fresh Pea Sauce, Lemon and Mint

Fresh peas are time consuming and a labor of love but worth it during the small period of time during the year they are available. If I had a porch, I might sit on it and shell peas, drinking watermelon lemonade and gossiping with friends. Unfortuanatly, I don't have a porch and none of my friends eat dinner as early as I tend too so I usually stick my husband with the dirty work. Don't worry, I make up for it all by still drinking lemonade at a moments notice.
Frozen green peas are of course substitutable in this recipe and still result in a great tasting sauce, which I might also add would also make a wonderfully light, fresh soup on a summer night.

Bright green peas, shallots, lemon and torn mint leaves quickly simmered then pureed until creamy and smooth, tossed over pasta with vegan sausage.

Fresh Pea Sauce with Lemon and Mint
enough sauce for two
2 tbl extra virgin olive oil
2 Field Roast Italian Style Sausages, sliced
1 shallot, roughly chopped
3 garlic cloves, minced
2 tbl plus 3/4 cup vegetable broth
1lb shelled green peas (or frozen)
1/2 tsp sea salt
1/4 tsp black pepper
4 mint leaves, plus more for garnish
1 tsp lemon zest, plus more for garnish
pinch red pepper flakes
2 cups rotini pasta

In a medium sized pot, heat the oil and saute the sausage until crisp and golden brown on both sides. Transfer to a plate and add the shallots and garlic to the oil. Saute over medium until soft and fragrant. Add 2 tbl vegetable broth to deglaze the pan, scraping any bits off the bottom. Add the peas and cook for 4 minutes. If using frozen peas, cook until they have thawed, 5 minutes. Season with salt, pepper, 4 mint leaves and 1 tsp lemon zest.
Transfer to a blend and process until smooth with 3/4 cup vegetable broth. Strain the sauce to remove any chunks and transfer back to the pot. Heat over medium for 5 minutes and season with red pepper flakes and more salt and pepper to taste.
Cook pasta according to package instructions. Toss half of the sauce with the pasta and pour the remaining over top. Serve with the sausage and garnish with lemon and torn mint leaves.