PASTA

Antipasto Mac Salad

Antipasto Mac Salad Elbows cooked rice-style combined with seasoned, cooked tofu cubes with Kalamata olive, plant pepperoni, roasted peppers plus the fresh of celery, tomato and snowy onion. Seasoned with basil, tarragon, garlic and tossed with a multi-condiment dressing! I added some crushed saffron threads to mine, but it by no means requires it! MakesContinueContinue reading “Antipasto Mac Salad”

Beef And Bean Macaroni

BEEF AND BEAN MACARONI One of those simple comfort food dishes. Kicked up a bit just because we can! Beans A-F Beef Tomatoes Macaroni bring back memories of comfort! Makes 8 cups beef and bean mix plus 8 servings macaroni Macaroni: 16 oz. box elbow macaroni – cook according to pkg. instruction in lots ofContinueContinue reading “Beef And Bean Macaroni”

AFC BLEU Cheese And Beef Cream Sauce GOAT

AFC BLEU Cheese And Beef Cream Sauce GOAT Gardein ground beef tastes better than beef. Team it up with plant blue cheese dressing plus plant blue cheese crumbles mixed with sweet red roasted peppers and you have yourself a GOAT RECIPE that’s actually simple to make! Add to that a heavy plant cream and youContinueContinue reading “AFC BLEU Cheese And Beef Cream Sauce GOAT”

Smoky Tomato Corn Chowder

Smoky Tomato Corn Chowder Yes, chowder made with macaroni instead of potatoes, and tomatoes too. White corn, peas, lima beans, roasted tomato and sweet red roasted pepper. Garlic, thyme, smoked paprika, liquid smoke – fresh basil too! Chowder it with FORAGER CASHEWMILK YOGURT and extra virgin olive oil! A Treat to be sure as is,ContinueContinue reading “Smoky Tomato Corn Chowder”

AFC Chicken-Free Chicken Soup

CHICKEN-FREE CHICKEN SOUP This is Steve’s favorite soup of all time. Made with Delight Soy Chicken and buckwheat ramen. I’ll have to agree. Something about that Buckwheat ramen when teamed with Delight Soy Chicken that makes you keep on wanting to eat it even after you’re full! Super simple to make with no added fat!ContinueContinue reading “AFC Chicken-Free Chicken Soup”

AFC MINESTRONE SOUP

AFC MINESTRONE SOUP Fresh veggies, canned veggies and canned beans with soy protein simmered in a light tomato broth seasoned with garlic, fennel, basil, caraway and fresh rosemary sprigs. Served over garlic-turmeric flavored rotini pasta! Fat-free – till you add a drizzle of extra virgin olive oil and a sprinkle of plant parmesan cheese perContinueContinue reading “AFC MINESTRONE SOUP”

AFC Burnt Almond Peanut Mustard Sauce

Burnt Almond Peanut Mustard Sauce Burning the whole grain mustard with the nut butters, just a tad, creates a richer flavor achievement. Combined with garlic, ginger, sugar, onion snow, coriander and Balsamic vinegar – that’s the base. To serve: combine with plain plant yogurt and light sesame oil. Serve over rotini pasta and garnish withContinueContinue reading “AFC Burnt Almond Peanut Mustard Sauce”

EVER PUT MAC SALAD ON A SANDWICH?

AFC VEGAN HAM AND EGG MACARONI SALAD You can’t get much better than this. Lots of new techniques applied to an old-time favorite salad. Macaroni has a new place in the heirarchy of pasta salads. You don’t even need the dressing, in fact some of you will want to forego it. Or, half with dressing,ContinueContinue reading “EVER PUT MAC SALAD ON A SANDWICH?”

Baked Veg Cheese And Veal Cannelloni

BAKED VEG CHEESE AND VEAL CANNELLONI We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf thatContinueContinue reading “Baked Veg Cheese And Veal Cannelloni”

SHARON’S MANICOTTI

SHARON’S MANICOTTI This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve. Makes 11 stuffed pasta and 5-1/4 cups sauce Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3ContinueContinue reading “SHARON’S MANICOTTI”

HOW TO MAKE RED AND WHITE LASAGNA

RED AND WHITE LASAGNA Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato pepper sauce. The best of white and red in one casserole! Has a sharp cheese flavor the whole world will love! Serves 8-12 Preheat oven to 375 degrees Filling: YouContinueContinue reading “HOW TO MAKE RED AND WHITE LASAGNA”

Is Pasta Marinara On Your Menu? Why Not?

Everybody loves spaghetti and meatballs or pasta marinara. One might think – money-making-wise – that every food joint in the country would have their own special recipe. Why not? I would – if I wanted to sell what people liked. Plant meatballs of course. Here’s a link for SHARON’S MEATBALLS AND LINGUINI SHARON’S MEATLESS MEATBALLSContinueContinue reading “Is Pasta Marinara On Your Menu? Why Not?”

Drying Macaroni For Macaroni Salads

DRYING MACARONI FOR MACARONI SALADS For a more dense macaroni chew experience, partially dry-cook elbows before adding them to your salad. A simple procedure makes a world of difference. Makes 1 pound 1 lb. box elbow macaroni – I used Mueller’s brand – my mother said it wasn’t as starchy feeling as the otherContinueContinue reading “Drying Macaroni For Macaroni Salads”

BROWNED SPAGHETTI STICKS

Browned Spaghetti Sticks For Rice Pilaf dishes 1 T. extra virgin olive oil 50 (or as many as you want) stands of dried spaghetti , broken into 4ths or 6ths Heat oil in skillet over medium heat. Place broken spaghetti pieces into skillet and cook till lightly browned. Shake pan or move them around withContinueContinue reading “BROWNED SPAGHETTI STICKS”

HOW TO MAKE: BAKED ZITI

SHARON’S BAKED ZITI Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light!ContinueContinue reading “HOW TO MAKE: BAKED ZITI”

WILD NOODLE SOUP

WILD NOODLE SOUP A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s the meat? In the blackeye peas and wild rice. Animal eaters won’t believe there’s no animal in this soup. Plant-eaters won’t believe there’s no fake meat in this soup! MakesContinueContinue reading “WILD NOODLE SOUP”

SLOPPY JOE CHILI BEAN SOUP

SLOPPY JOE CHILI BEAN SOUP A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups 3 T. corn oil 4-6 sm. yellow onions, diced into ½ inch squares 4 c. fresh cut green cabbage, ¾ inch squares 1 t. salt 2, 14.5 oz. cans sliced carrots includingContinueContinue reading “SLOPPY JOE CHILI BEAN SOUP”

PASTA. Cooking pasta need not require oil added to the water. It’s more important that you use lots of water, and the pasta is stirred continuously from the time of insertion until past the initial melting stage (when the starch softens and individual pastas tend to stick together). Beyond this and in the presence of aContinueContinue reading “PASTA”

How To Make: HOMEMADE SAUERKRAUT PIEROGIS

HOME MADE SAUERKRAUT PIEROGIS Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods! Makes 24 1 c. flour (Pillsbury’s Best All-Purpose Flour works best for homemade pierogi dough) 1/2 t. salt 1/3 c. cold water 1/2ContinueContinue reading “How To Make: HOMEMADE SAUERKRAUT PIEROGIS”