|
14 cooked extra-large pasta shells
3 c. spaghetti sauce of your choice
2 packages Mori-Nu tofu
1 container Better than Cream Cheese
1 tsp. McKay’s chicken style seasoning
1 Tbsp. Vegetarian Express Saucy Ranch Seasoning (or add 1/2 tsp,. garlic powder to the parsley)
1/2 tsp. lemon juice
1/2 Italian seasoning
2 Tbsp. dried parsley
1 c. chopped fresh spinach, optional
1/4 tsp. garlic powder
1. In a blender, place the tofu, cream cheese, lemon juice, and seasonings. Blend until smooth.
2. Spray a 3-quart baking dish with vegetable-oil spray. Pour some of the tomato sauce into the bottom of the pan. Mix spinach into the tofu mixture if desired, then stuff shells with the tofu filling. Place in baking dish and pour tomato sauce over the stuffed shells. Sprinkle with garlic powder and parsley.
3. Cover and bake at 350 degrees for 20 - 35 minutes, or until hot and bubbly. Serve.
Yield: 14 three-inch shells (manicotti)
These stuffed shells can be prepared in the microwave as well - just cover and cook for 8 - 10 minutes. Can also be frozen and served later. Quick and easy to make! Serve with homemade garlic bread, garden fresh salad, homemade cookies and fruit smoothies... and enjoy the bonding time with family and friends!
Linda Johnson
|
|
|
2 c. whole wheat penne
1 c. diced fresh tomatoes
2 - 4 Tbsp. Florentine pesto
2 Tbsp. pasta cooking water
salt to taste
In a medium saucepan, cook pasta in boiling salted water until al dente. Drain and reserve 2 tablespoons of the liquid.
In a serving bowl, combine the pesto, fresh tomatoes, hot pasta and the reserved liquid. Stir gently to combine and serve.
Yield: 4 one-cup servings
This sounds really easy and basic, but, as I learned in Italy, some of the best foods are4 just that! If you are using frozen homemade pesto, thaw in the microwave or in a small saucepan on the stove.
Cinda Sanner
|
|
|
1 medium onion
1 Tbsp. olive oil
1/2 c. finely minced celery
2 cloves garlic, minced
1 bay leaf
5 c. water
2 c. canned diced tomatoes
1 c. tomato puree
1/2 c. great northern beans
1/2 c. black beans
2 c. frozen mixed vegetables
1/2 tsp. oregano
1 tsp. salt
1 tsp. suger
1 sp. soy sauce
1 Tbsp. fresh parsley, minced
1/2 c. ditalini pasta (mini tubes), cooked
5 vegetarian chicken bouillon cubes or 2 Tbsp. chicken style seasoning
In a large pot, sauté onion, celery, garlic, bay leaf, oregano and salt until onion is clear. Add remaining ingredients except the pasta and bring to a boil. Turn down to low and let simmer for 1 - 2 hours, until flavors are well blended and vegetables are tender. Stir in pasta and heat thoroughly.
Yield: 8 half-cup servings
I like to serve this with crusty Italian bread and a Greek salad. For extra zest, add 1/4 teaspoon cayenne pepper. You can try your own favorite beans. or pasta, though I recommend using the mini kind so it doesn’t overwhelm the soup.
Brenda Walsh
|
|
|
4 c. cooked pasta of your choice
1 c. broccoli florets
1 c. fresh asparagus, cut into 1 inch pieces
1 c. carrots, julienned
3 c. spaghetti sauce
1 tsp. garlic powder
2 tsp. all-purpose no salt seasoning
1 tsp. onion powder
1 tsp. Italian seasoning
1 c. diced onions
2 Tbsp. olive oil
1 c. fresh or frozen spinach
1/2 c. roasted sliced almonds
Sauté onions, carrots, and seasonings, in olive oil over medium heat. Stir often. When the onions are almost tender, add the broccoli, asparagus, spinach and spaghetti sauce. Simmer for about 15 minutes. Mix in the cooked pasta and pour into 3-quart dish. Sprinkle the top with almonds. Serve right away...and enjoy!
Try adding other vegetables as well - such as eggplant, summer squash, zucchini and peppers. Serve this dish with garlic bread sticks, and a fresh green salad full of vegetables. Top off your meal with blueberry smoothies.
Linda Johnson
|
|
|
1/2 c. onion
2 Tbps. margarine
2 c. baby Portobello mushrooms, cliced
1 c. Shiitake mushrooms, sliced
1 clove garlic, minced
2 Tbsp. unbleached white flour
2 tsp. Mckay’s beef-style seasoning
1 3/4 c. soy milk
1 1/2 tsp. dijon-style mustard
1/2 tsp. dried tarragon
1/2 tsp. dried oregano
1/2 tsp. dried basil
4 c. penne pasta, uncooked
1 c. petite peas
1/2 c. dried parsley
salt to taste
1/2 c. Tofutti Sour Cream
1/2 tsp. fresh minced garlic
1. In a large saucepan over medium heat, sauté onion and mushrooms in the margarine until the onion is clear. Add garlic and sauté another minute. Sprinkle flour over the top and mix well. Cook, stirring constantly, for 1 minute, then pour in the soy milk and seasonings. Mix well, and continue stirring until the sauce thickens - about 3-4 minutes.
Set aside.
2. Cook the penne pasta in salted boiling water until almost al dente. Drain pasta, but do not rinse. Add to the saucepan
along with the peas and parsley. Mix well and heat just until hot. Serve immediately. If the sauce is too thick, you may thin it with vegetable stock or soy milk.
Yield: 10 half-cup servings
When I was a little girl, I can remember my Grandpa would, at certain times of the year, go on mushroom hunts. He would disappear into the woods and return with buckets of tender mushrooms. My Grandma would fry them with onions and we would eat them along with hearty loaves of European-style country bread. This recipe reminds me of those days, and perhaps that is why I love this dish so much!
Cinda Sanner
|
|
|
FILLING:
2 8-oz. containers Tofutti Better than Cream Cheese
1/2 c. maple syrup
1/2 c. honey
1 tsp. vanilla
3 Tbsp. cornstarch
1/4 c. non-dairy creamer
3 Tbsp. flour
CRUST:
1 1/2 c. graham cracker crumbs
3 Tbsp. sugar
5 Tbsp. margarine
TOPPING:
min-dairy whipped topping
toasted coconut
1. Preheat oven to 350 degrees. In glass pie pan, combine graham crackers, sugar and margarine. Mix well, then press evenly into pie pan. Bake at 350 degrees for 10 - 15 minutes. Remove from oven and cool. Set aside.
2. In a blender, combine all filling ingredients and process until smooth and creamy. Pour into baked pie crust. Bake for 40 - 45 minutes. It should look slightly raised around edges, but no change in color. Cool completely, then cover top completely with whipped topping. Sprinkle with cocnut. Refrigerate for 2 - 4 hours or until completely chilled.
Yield: 1 nine-inch pie
This has a wonderful smooth melt-in-your-mouth texture!
Brenda Walsh
|
|
|
