Hearty Pasta Dishes
I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness. It’s also cat friendly, as I caught Archie sitting on the counter nibbling on it after I turned my back. I guess that cliché about orange cats and lasagna is true! Also, this tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl. Read More→
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After 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. Read More→
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I like to use penne pasta in this recipe, but any bite-sized pasta will work well. This dish is best if eaten immediately after prepared since the sauce may begin to turn brown if made in advance. Use gluten-free pasta to make this gluten-free. From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.
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Use slender asparagus and you won’t need to scrape the stalks. If you still believe that asparagus should be a harbinger of spring (even though it’s in the market nearly year-round now), make this dish a tradition by serving it every April or May. Read More→
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Tofu-filled ravioli are reminiscent of little dumplings in this veggie stir-fry. Using hoisin sauce to finish the dish adds a tasty glaze and just the right flavor kick to the mild ravioli.
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Sopa seca, or “dry soup,” is a common course in traditional Mexican meals, is not really a soup at all, though making it does start with a broth that is then entirely cooked away. Often, fideo (a type of vermicelli that resembles a small nest made of fine noodles) is used. Fideo noodles are available in specialty markets and in well-stocked supermarkets.
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Pasta combined with hummus might be offbeat, but it works quite well. It makes a good picnic dish, since it’s so sturdy and quite good at room temperature. Read More→
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The sauce for this lively fusion dish is made with fresh tomatillos. Once an exclusive domain of specialty markets, they are now available in the produce section of well-stocked supermarkets. Tomatillos will remind you of small green tomatoes and have a distinct, though not spicy, flavor. Read More→
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