Pasta and Noodles

Pad Thai with Spicy Peanut Sauce

vegan pad thai with spicy peanut sauce by dianne wenz from veggiegirlI love all nut butters, but I’ll always be hopelessly devoted to my beloved peanut butter. Spicy peanut sauce is my weakness, so any day that this scrumptious, spicy, peanutty Pad Thai is on the table is a day to celebrate. Contributed by Dianne Wenz, from VeggieGirl. more→

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Cold Sesame-Ginger Soba Noodles and Greens

sesame-ginger soba noodles with greens

This simple cold soba noodle dish is laced with lots of kale or collard greens and flavored with a piquant ginger dressing. For an easy meal, serve with veggie spring rolls from your natural foods store’s frozen foods section, and a platter of  slices of baked tofu, tomatoes and cucumbers. more→

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Pasta, Beans, and Greens with Creamy Cashew Sauce

pasta greens and beans with creamy cashew sauce by dianne wenz from veggiegirlAfter being asked where I get my protein, I’m usually asked where vegans get their calcium. From beans and greens, of course! This recipe fits my at-least-4-colors at every meal rule (green kale, brown mushrooms, white shallots, red sun-dried tomatoes, and black olives), but it also follows Dr Fuhrman’s G-BOMBS  plan (greens, beans, onions mushrooms – berries and seeds will have to wait for another meal). I didn’t make it with any plan in mind though – I just knew the combination would taste good! Contributed by Dianne Wenz, from VeggieGirl. more→

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Pasta Arrabiata

Pasta arrabiata

Arrabiata is an Italian term for “mad” or “enraged.” I imagine that the name of this pasta dish must have been inspired by its bold red sauce and seasoning. Pepperoncini (pickled Italian hot peppers, available in jars from most any supermarket) and red pepper flakes are its signature flavorings. Use the amounts given here as a guideline—for a spicier effect, taste the sauce, then slowly step up the quantity of these two key ingredients. Photos by Hannah Kaminsky of Bittersweet. more→

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Pennsylvania Dutch Corn Noodles

Pennsylvania Dutch Corn Noodles

This simple, tasty pasta dish is traditional to the “plain and simple” Pennsylvania Dutch cuisine. It’s a perfect way to use fresh summer corn and tomatoes when they’re at their peak of flavor and abundance. In its original form this recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made of hearty whole grain flours like spelt or quinoa. Photo by Hannah Kaminsky of Bittersweet. more→

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Rotelle with Tomatoes, Artichokes, and Basil

pasta with fresh summer tomatoes and artichokes

Here’s a summer pasta dish that’s perfect for using all those ripe, juicy tomatoes from the garden or farm market. Teamed with artichokes, this makes a quick and tasty dinner. Serve with Summer Squash, Green Bean, and Chickpea Salad and fresh corn. Photo by Hannah Kaminsky. more→

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Singapore-Style Tofu Yellow Curry with Rice Noodles

Singapore-style rice noodles

Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true here in this tasty and pleasantly offbeat noodle dish that is seasoned with both soy sauce and curry. Fine Asian rice noodles are now available in a whole grain variety. Photos by Hannah Kaminsky of Bittersweet.

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Angel Hair Pasta with Chard and Bell Peppers

angel hair pasta with with chard and bell peppers

Fresh ingredients and pantry staples create a beautiful and nutritious dinner on the fly. This dish is equally delicious – if not more so – the next day. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan Heritage Press). more→

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