Pasta and Noodles
Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. Cooking the pasta just right will render this a perfect American staple. Use gluten-free pasta to make it gluten-free. Recipe and photo from Everyday Vegan Eats* by Zsu Dever © 2014, reprinted by permission of Vegan Heritage Press. more→
My mom created the most delicious vegan meatballs! I almost spit out the first bite I took because I thought she was playing a horribly mean joke on me, they tasted so meaty! The original recipe uses eggs and parmesan cheese. To veganize the recipe we used a “chia egg” instead and omitted the cheese. To make them gluten-free, use gluten-free breadcrumbs and gluten-free pasta. You can use store-bought marinara sauce or make your own. This recipe is a bit involved, as you need to prepare the ingredients and let them sit over night. It’s worth the wait…trust me. Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition.
Sometimes simple can be sublime, and if you’re a broccoli fan, you’ll love this classic combo with pasta, embellished with sun-dried tomatoes and lots of garlic. Complete the meal with a colorful salad that includes some chickpeas or any kind of bean. more→
The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage, but for flavor, I prefer a fresh green cabbage. For a complete, easy meal, serve with a simple bean dish and a salad of mixed greens, tomatoes, peppers, and carrots. Photos by Rachael Braun.
This mac and cheese is 100% vegan and so healthy! The ‘cheese’ in this recipe is a combination of roasted sweet potato, mustard, and nutritional yeast. The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish! This recipe utilizes gluten-free pasta, but if that’s not a concern for you, any whole-grain short chunky shaped pasta will work. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils. more→
Garlicky pasta is embellished with heaps of nutrients from greens and gomasio. Gomasio is a condiment used in Japanese cuisine as well as a staple of the macrobiotic diet. It has an earthy, toasty, salty flavor and can be used on almost anything…pasta, rice, popcorn or salads. However, it is more than just added flavor, it provides a plethora of trace minerals essential for health, including thyroid function. You can even consider gomasio a “remineralizing seasoning.” Recipe and photos contributed by Cristina Cavanaugh, from BeginWithin Nutrition. more→
If you’ve been looking for a healthier Alfredo sauce, here it is! This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. While the pasta is tasty in an of itself, what totally makes it for me are the veggie toppings, which can be varied each time. This is delicious with a briny salad like Chickpea and Carrot Salad with Parsley and Olives, as shown, and some tomato wedges. more→
This simple pasta salad makes a nice change of pace from sandwich fare. Featuring kid-friendly veggies, you can dress it in a way you think would be most appealing. Vary the vegetables according to your child’s preference. You can make this for dinner, then use leftovers for the lunch box (moisten with additional dressing as needed), or just make it for lunch-packing from the get go, for which it yields a generous number of servings. If you’re looking for more lunch ideas, you might enjoy our post, Healthy School Lunch Recipes and Tips. more→