Pasta with Lemon Asparagus Sauce

 

Don't think I'm carb crazy.  Know that I'm carb crazy.  Not all the time do I crave a big bowl of pasta but there is always this transition from Winter to Spring and Spring to Summer, that it's all I want.  I don't really crave the traditional red sauce but the vegetable laden white saucy type, hot or cold, is what I crave.  So jump in, stay awhile and enjoy my Pasta with Lemon Asparagus Sugo (sauce) recipe and enjoy your summer even better!  This is lemony, healthy, creamy and outright delicious! So if you like lemon...Jump on board.

 

Lemon Asparagus Sauce recipe

 6 Tbs vegan butter

1 lemon, zested and juiced

9 oz soft tofu

1 Tbs nutritional yeast

1 bunch asparagus (15-20 spears) cleaned and sliced into 2 inch pieces.

1 C sliced cherry tomatoes

2 green onions sliced

1 Tbs capers

1 tsp salt or more to taste

1 tsp dried rosemary

olive oil

 

12 ounces pasta.  Cook and set aside.

 

Place 1/2 of the asparagus in a shallow baking dish drizzled with a little olive oil.  Sprinkle with a pinch of salt and bake at 425 degrees for 20 minutes.  Set aside.

 

For sauce, in a food processor, add remaining uncooked asparagus, lemon juice, zest, nutritional yeast, rosemary and 1 tsp salt.  Food process until fine.  Add tofu and food process until smooth. In a large shallow pan, melt vegan butter on medium-high heat on stove, add sauce mixture and cook until bubbly. Remove from heat.

 

 

Add cooked pasta, tomatoes, cooked asparagus, onions and capers.   Toss gently and serve.  Enjoy this creamy, saucy and lemony pasta, that's sure to tickle the tummy.  

I even enjoyed this delicacy the next day...Chilled.  It was a beautiful summer salad too.

Alfredo Tomato Orzo

Lately I'm all about quick and easy.  I've been extremely tired lately since I've been working my new job visiting restaurants as a corporate field rep ( I love it and love meeting all the business owners) but driving around in traffic all day can be exhausting. So I get home and want to eat quick so that I can relax with the hub, the kids and furry kids before I head to bed. This is a first in my life since I'm a cook all day kind of gal and never dreamed I'd want to go to sleep before midnight. Crazy right?  Well, thanks to my friends at Edward & Son's Trading Company, I can buy great items to make my meal planning much easier, quicker and semi-homemade. And better yet, I can buy online for about .49c cheaper than I can get it in my local stores.  And this Orzo dish is another delicious and flavorful pasta that I know my children will be making in the future for their families someday too.

 

 

Alfredo Tomato Orzo recipe~

 

6 cups water

1 Tbs Better than Chicken or Vegetable Bouillon

1 Tbs Rosemary

2 3/4 cups Orzo

1 Can Diced Tomatoes (about 15 oz)

2 packets (1.1 oz ea) Alfredo Style Sauce  (Click to order~ Alfredo packet )

1 cup milk

1/4 cup olive oil

Salt and vegan Parmesan to taste



 

Boil water and add bouillon and rosemary. Stir.  Add Orzo and cook about 7 -9 minutes until al dente. Drain and rinse and set aside. In the same pan, add milk and sauce mix and whisk until it starts to thicken. Add Orzo and drained can of tomatoes back to the pan and stir. Add in Oil and stir until combined.  Add salt and parmesan to taste and Enjoy...

Lasagna Italiano

I'm Italian and proud of it. I was raised standing in the kitchen next to my mother, watching her cook for the family. All of our recipes were passed down from our relatives by watching.  One of the recipes I always loved was our family lasagna.  Well many years later, I still love lasagna however I needed to create a meat-less version of our family meal. To my pleasure, my mother's pleasure and to the complete joy of my family...this Lasagna recipe rocked!  So here I am, sharing this delicious recipe in hopes that you and I can both create a new tradition with our kiddos standing by our sides, learning to create delicious vegan meals to pass on down the line.  Mangia! And Enjoy!

Lasagna Italiano

20 cooked  gluten free or regular vegan lasagna noodles (cook a few more for breakage)
2 Large Zucchinis, sliced and grilled (I found Zucchini at the farmers market that were big like pumpkins)
25 ounces prepared vegan tomato spaghetti sauce
Veggie Italian Sausage (I used helen's kitchen brand organic and non-GMO)
1/2 cup black olives diced
1/2 cup Grilled onions
1 Tbs Basil
1 Tbs Oregano
1 Tbs Garlic
9 oz vegan Ricotta Style Cheese
1 large handful of Spinach leaves
3 Roma tomatoes sliced
10 ounces Mozzarella style cheese
Serve with extra sauce if you like it really saucy like me.

Layer 1~ In a rectangle baking dish, spread about 1/4 cup prepared sauce on the bottom.  Layer with 5 noodles (touching or just overlapping), then half of the grilled zucchinis, 3 ounces of ricotta, the basil and a few spoonfuls of a little sauce.

 Layer 1

 

 

For Layer 2~ 5 noodles, Italian Sausage, black olives, 3 ounces ricotta, oregano, grilled onions, a little sauce, and spinach leaves.

 Layer 2

 Layer 2

 

 

Layer 3~ Not pictured, 5 noodles, the rest of the zucchini, 3 ounces ricotta, garlic and more sauce.

 

Layer 4~ 5 noodles, the remainder of sauce, the sliced tomatoes.

 

 Layer 4

 

Cover with Tin Foil and bake in a pre-heated oven at 375 degrees for 60 minutes. Add sliced Vegan Mozzarella cheese and broil just a few minutes until melted.

Serve, Eat...Enjoy.

 

Look at those delicious noodles.  I love the end cut! How about you?

 

Worried about having too much lasagna at one time?  I love to freeze some for future quick grab meals or I love to bless friends with a little lasagna to go also.

Garlic Panko Pasta

 How about something delightfully delicious, nutritious and super simple and easy to make in under 10 minutes?  This Garlic Pasta is one of my all time quick and easy favorite pastas and everyone always enjoys it when I make it. Normally I would broil and food process bread to make the crumbs but I just recieved my package from Edward & Sons Trading post and this organic and crispy Panko was in my box.  I knew instantly what I'd use it for.  And not only did this Panko make this recipe even quicker but I love the consistency and the way it stays crispy even longer.  Try it...you are going to love it!

 

Garlic Panko Pasta

5 Tbs Olive Oil

zucchini or squash (2 small)

3 cloves garlic

1 box spaghetti noodles

2 cups Edward & Sons Organic Panko crumbs Buy here

1 tsp salt and 1 tsp pepper (more to taste)

 

 

 

Broil Panko crumbs a few minutes in the oven until lightly brown.  Set aside.

 

 

Boil noodles according to directions. Drain noodles reserving 1/8 cup pasta water. In 1 Tbs olive oil, grill zucchini, squash and garlic until soft, about 5 minutes on medium/ high heat.  Add salt, pepper, cooked noodles, 4 Tbs olive oil and pasta water and stir on medium heat for two minutes. Turn off heat, add panko crumbs, stir to mix in and eat immediately while panko crumbs are still crispy.





 

Did I mention you must enjoy this? It's a must, and trust me...You will.



Artichoke Zucchini Alfredo Pasta

 

A dear friend of ours has decided to go vegan.  We've been supporting him through the "What can I eat where?" and "that's vegan?" along with many other questions. I'm always surprised when someone thinks starvation is part of veganism. But to most people's surprise, and my dear friend's shock, one can't believe that most food is vegan and then we mess it up with other junk.  

 

Yesterday we had Mexican mushroom fajitas.  Today I thought an Italian meal (especially since I am Italian) would be good for him and I've been wanting to try to make a yummy creamy Alfredo sauce sans commercial products. My friend mentioned that he needed something filling with protein. (I honestly chuckled with the protein comment since we hear it all the time right?) So I knew this dish would be hearty and flavorful with bursts of fresh flavors too.

 

 

 

Sauce~
1 whole cauliflower
2 Tbs nutritional yeast
2 cloves garlic
4 Tbs vegan butter
1 C unsweetened vegan milk (I used flax milk)
1 tsp each of
Rosemary
Pepper
Oregano
Basil
Salt

Boil Cauliflower until soft, about 20 min on medium. Remove Cauliflower, reserving hot water and put in Food Processor with all additional items. Puree until smooth and set aside for a few minutes.

 

1 box linguine noodles
3 small zucchini sliced
1/2  yellow onion diced
1 1/2 c mushrooms sliced
1 1/2 c marinated artichokes
1 can black olives

Boil linguine noodles with a little bit of olive oil, the remainder of the cauliflower water and added hot water to cover the noodles. Cook as directed. While pasta is cooking, add a bit of oil to a fry pan. Heat over high heat, add zucchini, onions and mushrooms. Saute for about 7 minutes and once veggies are starting to cook down, add the artichokes and black olives. Add the Alfredo sauce and cook an additional 3 minutes on medium heat. Drain pasta and toss with Hot Artichoke Zucchini Alfredo Sauce. Top with a little Vegan Parmesan cheese and Eat...

 

This was not only delightful, creamy and flavor fully delicious but my friend and my son's girlfriend repeatedly asked "This is vegan?"   I was tickled when at 10 pm I noticed my son's girlfriend heating up another bowl for seconds.  Everyone loved it, I loved it and it made enough for a family of six.  Paired with a nice glass of wine and a piece of rosemary sourdough bread, the meal was fit for a king or queen or whomever...

Meatless Meal ~ Creamy Sun Dried Tomato Sauce with Vegan Sausage

Sometimes we struggle in life.  Let me rephrase that, We all struggle in life from time to time.  One big struggle in my life was my battle with cancer.  At that time in 2010, I learned about being vegan from my doctors perspective and for me, it was something I could control since I could not control having cancer.  Here is a recipe that I had created back then when I had gone vegan for 4 months, and then once in the hospital, and during my recovery at home, ate vegan once in awhile.  Because everyone I knew had wanted to help take care of me, they brought me meals and I was so afraid of what I'd get if I had them make vegan ones. (Must remember I was new to veganism, so please, no judgment here.) And since no one I knew was vegan, just one vegetarian, I didn't want to rob them of wanting to help me so my healthy vegan life was drifting away after that. That is, until a few years ago.

 

 

 

 My vintage post begins here~

I love to cook. I love to eat! Thus, because of this, I am trying to eat as healthy as I can. So if I need a splurge day to go out with friends or something, I can and won't feel guilty, not one bit.
Back in August of 2010, I found out I had Thyroid cancer. Prior to the surgery, my doctor said I should go Vegan. He said it was the one thing I could control at the time for my body and it would help with keeping the cancer from growing. I gave it a shot. It was hard and extremely difficult but I did it for 4 solid months before my surgery. One thing I enjoyed doing while I was Vegan was to create delicious recipes since I wasn't fond of most of the Vegan foods I purchased. I did seem to have a lot of luck with it. While I was home, Vegan was simple but while out and about and on trips, it was difficult to find vegan restaurants and great food. I was getting bored with Veggie fajitas and salads. So being home was my sanctuary and I was eating well. Sometimes too well. I'll have to share my Vegan cupcake story at another time and share how you can gain weight being vegan.
So let me share a pasta recipe I created with Sun dried Tomatoes, roasted red peppers, artichokes, mushrooms and a vegan sausage I created. I promise it is not lacking in flavor and you'll be shocked that it is vegan, with no dairy whatsoever!

Creamy Sun dried Tomato Sauce with Vegan Sausage~

Ingredients:

Sauce part 1~
1 box soft tofu
1/2 c sun dried tomatoes in oil
2 fresh sprigs rosemary or 2 tsp dried.
Food Process well and set aside.

Sauce part 2~
1/4 c water
1/2 lb beef style crumble meat replacement product
1 tsp fresh garlic
1 tsp powdered garlic
1 tsp oregano
1 tsp basil
2 tsp fennel seeds
then add,
1/2 c artichoke
1/2 c roasted red peppers
3/4 c sliced mushrooms
then add,
Sauce part 1
1/2 c unsweetened coconut milk (or your favorite unsweetened non dairy milk)
Cook first ingredients in a large saute pan till warm, then add roasted red peppers, artichokes and mushrooms and saute a bit more until mushrooms start to soften.
then add the Sauce part 1 mixture and 1/2 c coconut milk to thin it a bit and stir until just hot. Add salt and pepper to taste.
Serve over whole wheat noodles or Spaghetti squash noodles for a lower carb meal.

And Voila~ Here is a delicious hot meal that is sure to please with all the flavor, less carbs and less calories than traditional cream based pastas. Enjoy.

 

Roasted Red Pepper Pasta

Tonight I was craving Red Peppers like crazy. I normally always give into my urges if I have time to create something.  Well I just happened to buy a jar of roasted red peppers a couple of days ago and voila, a recipe was born.  And I liked it.

 

 

Roasted Red Pepper Pasta

 

1 jar ( 10oz ) oil marinated red peppers with garlic (add a tsp garlic if it's not in the jar already)

1/3 cup roasted cashews

1/2 tsp nutritional yeast

1/8 tsp balsamic vinegar

1/4-1/2 tsp red pepper flakes (depending on if you like a little more heat or not, but 1/4 tsp is not hot)

pinch salt

1 box or bag of cooked noodles

 

In a food processor, process all ingredients, except pasta.  When the chunks of cashews are almost unnoticeable, it is ready.  Spoon over hot cooked pasta and Eat. Yummy! This fresh, vibrant and flavorful pasta is quite a change from your regular tomato based spaghetti.  Try this cold too for a nice summer salad adding in a few chunks of fresh diced red peppers and your favorite cold vegetables. 

 

Orange Basil Pasta

 

I recently saw a recipe for an Orange Marmalade pasta.  Unique, was what I was thinking. I decide to take a little challenge, mix it up and make a fresh and healthy version of this recipe. I have to say that this was so delicious and fresh that I could have eaten two plus bowls of it.  But, if you eat it slowly, with a full glass of water, it is so fulfilling and delicious, one bowl will fill you up. 

 Orange Basil Pasta~
1/2 yam or sweet potato diced into small pieces
juice from 2 oranges and zest from 1 orange
1 cup vegetable broth
1 tbsp chickenish seasoning
3 tbsp fresh or dried basil
1 stick vegan butter
1 1/2 tbsp coconut milk
1 tbsp cornstarch
1/2 bag of pasta or two cups of Spaghetti squash for a low carb options
vegan Parmesan

Directions~
Start boiling water for your pasta.  In another pot, start melting vegan butter.  Add the yams to the butter and start cooking until slightly tender. Start your pasta cooking and when done, drain and rinse.  Add a little of the butter that the yams are cooking in into the pasta to keep it from sticking and set aside.  Remove the yams from the butter and set aside in a dish.  To the butter, add the orange juice, vegetable broth, chickenish and coconut milk.  Cook for a few minutes.  Add a tsp of the cooked broth to a small bowl and mix the cornstarch into it until smooth.  Add it to the pot, stir in and cook for about 3 minutes until it starts to thicken.   Add zest, basil and yams to the pasta and ladle on some of the broth mixture until coated.  You should have enough broth left over for another day.  Add fresh Parmesan on top and enjoy.

 

 

 

 

 

 

Bon appetit!