Archive for Italian Food
Vegan Pesto Sauce
Vegan Pesto Sauce Ingredients * 2 cups fresh basil * 1/3 cup olive oil * 1 cup pine nuts (I used hemp seed nut but other nuts can be used) * 5 cloves garlic * 1/2 teaspoon salt * 1/2 teaspoon black pepper Combine and blend in food processor or blender and pour on to more »
Vegan Pasta Pomodoro
Vegan Pasta Pomodoro Ingredients 1 pound dried pasta – (I prefer angel hair) 2 tablespoon olive oil 2 cloves garlic, sliced 1 28-ounce can whole peeled tomatoes, including liquid 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon sugar 12 fresh basil leaves, torn Preparation Cook the pasta according to the package directions. Heat more »
Vegan Pesto Sauce
Vegan Pesto Sauce INGREDIENTS: * 1 1/2 cups fresh basil * 1/3 cup olive oil * 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted) * 5 cloves garlic * 1/3 cup nutritional yeast * 3/4 teaspoon salt * 1/2 teaspoon black pepper Blend all ingredients in a food processor more »
Vegan Lasagna
Vegan Lasagna 12 lasagna noodles (estimate) 1 onion 1 garlic clove, chopped 2 tablespoons olive oil 1 (19 ounce) can of worthington veggie burgers (you can also use another vegemeat like crumblers or gluten) 1 (26 ounce) can spaghetti sauce (I like Hunt’s Garlic and Herb Spaghetti Sauce) 1/4 cup chopped parsley 1 lb firm more »
Vegan Potato Gnocchi
Gnocchi Ingredients 4 large potatoes (Idaho) 2 cups flour (or less) Pinch or two of sea salt Directions 1. Bake potatoes until soft. 2. Let cool until just “slightly” warm. 3. Scoop out potato pulp from skins and mash potatoes with an old-fashioned metal potato masher. Note: Do not use an electric mixer–this will over more »
Sun-Dried Tomato-and-Pesto Linguine
For the Sun-Dried Tomato Linguine: 1/2 lb. linguine 2 Tbsp. olive oil 1 pkg. faux-chicken strips (try Morningstar Farms brand) 2 Tbsp. chopped garlic 1 cup sun-dried tomatoes, quartered Salt and pepper, to taste * Cook the pasta in salted water according to the package directions. Drain. * In a medium pan over medium heat, more »
Vegan Alfredo
Vegan Alfredo 1/2-1 1/2 cups unsweetened soymilk, divided 1/2 cup mochi (plain/original flavor), grated 2 tablespoons tahini 2 tablespoons sweet white miso 2 cloves garlic, crushed 1 teaspoon dried oregano 1 teaspoon dried basil 1-2 tablespoons umeboshi vinegar In a small saucepan or skillet, heat 1/2 soymilk, mochi, tahini, miso, garlic and herbs over medium more »
