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Broccoli & Pasta from Lunchbreak Live
2 months ago

Broccoli & Pasta from Lunchbreak Live

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Broccoli & Pasta …
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Thanksgiving Shells
2 years ago

Thanksgiving Shells

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In short, it’s Thanksgiving in a shell.  The good news is to cut down on time, you can make everything except the pasta shells the day before.  You can also buy items that are already prepared, such as vegan gravy, cranberry sauce, etc.  So you can make this as homemade or “semi-homemade” as you wish.  It’s a delicious combination of flavors and it looks beautiful on the plate – bright red cranberry drizzle, brown gravy, green garnish and orangey sweet potatoes.  I hope you enjoy this special meal.

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Pasta, Spinach & Tomatoes
2 years ago

Pasta, Spinach & Tomatoes

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Too lazy to go to the grocery store, I did a thorough inventory of my kitchen: a big bag of frozen spinach taking up room in my freezer, half a lemon, a half-empty box of pasta (or was it half-full?), fresh garlic (okay, I’m Italian, I always have fresh garlic), tomatoes, and fresh basil (thanks to the basil plant near my window).  If you don’t own a fresh basil plant, I highly recommend it because it saves money and makes anything you whip up taste like a culinary masterpiece. I also had whole nutmeg in the spice rack. These ingredients seemed like the start of something promising.  And as it turned out, they were! This dish turned out so well, it seems like I planned it this way.

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Stuffed Pasta Shells
2 years ago

Stuffed Pasta Shells

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My solution to eating less pasta? Eat more filling! Enter Beyond Meat Beefy Crumbles. It’s what I use to stuff these shells to the brim with veggie protein and goodness.  I also add spinach because iron is a beautiful thing. The end result is a little taste of pasta to satisfy your carb addiction and a boat load of healthy veggies.

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Pasta Marinara
2 years ago

Pasta Marinara

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Even in sunny California, one can feel fall in the air and although I cook year – round, autumn has a way of transforming me into a vegan (and Italian) Martha Stewart.  My go-to meal often contains pasta in one form or another so be prepared for a semolina storm coming your way in my next few weeks’ worth of recipes.

Some people are surprised when they learn that many pastas are vegan.  Most of the dry pasta you find on the supermarket shelf – with the exception of egg noodles – are vegan, made primarily with semolina flour and water.  The pasta in the dairy section, laden with fat and cholesterol, is the one to avoid.

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Pasta Fagioli (Pasta and Beans)
2 years ago

Pasta Fagioli (Pasta and Beans)

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Pasta Fagioli combines both ingredients and there are many variations to this recipe. I’m using a bean called  “Christmas Lima” from the Rancho Gordo company (www.ranchogordo.com). I was seduced by the beautiful marble color of the beans and the chestnut-like flavor, so I used them to replace the white beans in my mom’s recipe. Feel free to use whatever bean you have available – that’s the joy of Pasta Fagioli.

Because I did not use canned beans, I needed to soak them the night before and boil them separately to soften them up. For this recipe, I’m suggesting canned beans as a time-saver, but feel free to use whatever beans work for you depending on the time you have available.

I’m also using elbow macaroni because I happen to have it in my pantry– any small pasta will do. My mother used to break up spaghetti into bite-sized pieces in her version.
This soup is so simple and hearty. You’ll enjoy it any time of year, but it’s especially wonderful in the fall. Serve with bread and salad and you’ll want to add it to your regular rotation of meals.

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Gnocchi, Sage & Butternut Squash
2 years ago

Gnocchi, Sage & Butternut Squash

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She used the kitchen table as her mixing bowl, making a mountain of flour in the middle of the table, creating a well on top, then cracking eggs in the well and adding mashed potatoes. She turned the mountain into long ropes, cutting them into bite-sized pieces, then scoring them with a fork to create sauce-friendly grooves. After I became vegan, I assumed that I would d never be able to enjoy gnocchi again, thinking the recipe could not work without the eggs. Was I ever wrong! This recipe contains two ingredients–potatoes and flour–and tastes just like the original recipe.

Grandma’s original recipe. To cut down on the prep time, use a mixer that can be fitted with a dough hook. (although you can mix everything by hand). This is one of my all-time favorite recipes and while any sauce will do, I’ve chosen a velvety butternut squash sauce that’s almost as easy to make as the gnocchi. You are going to fall in love with this dish and want to make it for family and friends -it’s that special!

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