Spaghetti Recipe

Original Recipe Yields 4 to 6 serving

Ingredients

• 1/2 pound Italian sausage
• 4 (6.5 ounce) cans tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 2 bay leaves
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 (8 ounce) package spaghetti

Directions

1. In a large skillet, brown sausage over medium heat; drain and set aside.
2. In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
3. Simmer over medium-low heat for at least one hour; it is best if simmered all day.
4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
5. Mix sauce with hot pasta; serve.

Vegan Mac & Cheese

• 16 oz box of pasta, we use Cellentani
• Dash of paprika (to sprinkle on top) 

For the cashew sauce:

• 1 1/3 cups chopped Yukon Gold potatoes, about one large potato
• 1/4 cup chopped carrot, about one medium carrot
• 1 cup water
• 1/3 cup raw cashews
• 1/4 cup raw pine nuts
• 1/3 cup margarine (we use Earth Balance brand)
• 1/2 cup nutritional yeast
• 2 1/2 Tb miso
• 2 tbs lemon juice, about one juicy lemon
• 1 tsp salt
• 1/2 tsp Dijon mustard 

For the creamy sauce:

• 1/2 cup margarine
• 5 Tb flour
• 2 cups soymilk
• 1/2 cup nutritional yeast
• 1/4 tsp turmeric
• 1/2 tsp salt 

For the bread crumb topping:

• Use a stale baguette if possible. You can also store any unseasoned breadcrumbs in the freezer in a sealed container. A food processor is best, but if (like us) you don’t have one, a blender will work.  
• 1/2 sweet baguette
• 2 Tb margarine
• 1/2 cup nutritional yeast
• 1/4 tsp onion powder

INSTRUCTIONS

1. Start a large pot of salted water boiling and preheat oven to 325 F.
2. Peel and finely chop potato and carrot. Combine with 1 cup of water in a small saucepan. Cover and cook potato and carrots on medium-high heat until quite soft, about 10-12 minutes.
3. Prepare your breadcrumbs by ripping 1/2 baguette into 1 inch chunks. Combine a handful of chunks with the margarine and pulse until crumbs are small.
4. Add the remaining bread chunks. Stir and blend until breadcrumbs are small. Add nutritional yeast and onion powder and pulse until combined. Set aside and rinse blender.
5. In blender combine the cashew and pine nuts. Pulse until the nuts are in small pieces but have not formed a paste.
6. Add the remaining cashew sauce ingredients to the blender, including the softened potato and carrots with the water they were cooked in. Mix with a spoon and then blend away until sauce is smooth and creamy.
7. Taste and adjust seasonings. At this point the sauce should be pretty intensely flavored, since it is going to be combined with the mellow, creamy sauce.
8. Set aside in blender.
9. Start toasting breadcrumbs in a thin layer on baking sheet covered in parchment or foil for 10-15 min. or until crisp and light gold. You may want to stir them a couple times to ensure even toasting. Set aside to sprinkle over baked mac and cheese.
10. While breadcrumbs are toasting start on the creamy sauce.
11. Melt the margarine in a saucepan on medium heat, and whisk in the flour to make a roux.
12. Once the flour and margarine are thoroughly combined and not lumpy, whisk in the nutritional yeast, salt and turmeric.
13. Slowly add the soymilk, stirring constantly and scraping the edges and bottom of the pan to combine.
14. Continue to cook over low-medium heat for several minutes, continually stirring, until the sauce thickens to a creamy consistency. 
15. Combine sauces in blender and blend for 15-20 seconds.
16. Pour over pasta in baking dish and stir to evenly coat. Cover with foil and bake for 25-30 min.
17. Sprinkle with breadcrumbs and a dash paprika and black pepper once everything is out of the oven.
18. Enjoy with several of your closest friends!

Vegan Lasagne

Total: 1 1/2 hrs, plus baking time

Makes: 8 to 12 servings

INGREDIENTS

For the eggplant:

• 1 1/2 pounds eggplant (about 2 small)
• 2 teaspoons kosher salt, plus more as needed
• 4 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1 teaspoon finely chopped fresh Italian parsley leaves
• 1/2 teaspoon red wine vinegar
• Pinch red pepper flakes

For the sauce:

• 2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, plus more as needed
• Kosher salt
• 2 tablespoons capers

For the noodles:

• Kosher salt
• 12 ounces dried lasagna noodles

For the filling:

• 2 pounds soft tofu, drained
• 1/3 cup finely chopped Italian parsley leaves
• 3 tablespoons nutritional yeast (optional)
• 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
• 2 tablespoons freshly squeezed lemon juice, plus more as needed (from about 1/2 lemon)
• 2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed

To assemble:

• 1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons

INSTRUCTIONS

For the eggplant:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Cut the eggplant(s) lengthwise into 1/8-inch-thick slices. Place in a single layer on a flat surface or 2 baking sheets, overlapping slightly as needed, and sprinkle evenly with 1 teaspoon of the salt. Flip the eggplant and sprinkle evenly with the remaining 1 teaspoon salt; let sit until water beads form on the surface, at least 30 minutes. Meanwhile, prepare the sauce.

For the sauce:

1. Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2. Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan. Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to incorporate. Add the chopped tomatoes, bay leaf, red pepper flakes, and a few pinches of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to meld the flavors.
3. Add the capers, taste, and season with additional salt and red pepper flakes as needed; set aside.

To finish the eggplant:

1. Using paper towels, pat the eggplant slices dry on both sides. In a large nonstick frying pan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 4 minutes total. Taste and season with salt and pepper as needed. Transfer to a plate and repeat, in batches, with another 1 1/2 tablespoons of the oil and the remaining uncooked eggplant.
2. While the eggplant cooks, place the remaining 2 tablespoons olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt in a large bowl and stir to combine. Transfer the seared eggplant to the oil-vinegar mixture and toss. Taste and season with additional salt as needed.

For the noodles:

1. Bring a large pot of heavily salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain. When cool enough to handle, lay the pieces flat on a lightly oiled baking sheet.

For the filling:

1. Place the tofu, parsley, nutritional yeast (if using), lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds. Taste and season with more lemon juice, salt, and pepper as needed; set aside.

To assemble the lasagne:

1. Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly. Lay a quarter of the eggplant slices over the filling. Spread about 1 cup of sauce over the eggplant and sprinkle with about 1/4 cup of the basil leaves. Make three more layers of noodles, filling, eggplant, sauce, and basil, omitting the basil from the top layer.
2. Cover with foil and bake for 50 minutes. Uncover and bake until bubbling, about 10 minutes more. Let cool at least 10 minutes before cutting. Sprinkle with the remaining 1/4 cup basil. Serve with any remaining tomato sauce.

Creamy Tomato Soup & Triple Grilled Cheese

Yield: 6 servings

Prep Time: 30 min

Cook Time: 1 hour

Ingredients:

For the tomato soup:

3 Tablespoons olive oil
1½ cups chopped red onion
3 cloves of garlic, minced
2 (28 oz.) cans of San Marzano diced tomatoes, plus ½ can (14 oz.) of San Marzano diced tomatoes
3 teaspoons sugar
1 Tablespoon tomato paste
3 cups chicken stock
1 Tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Fresh basil leaves, for garnish

For the triple grilled cheese:

Slices white bread
Slices cheddar cheese
Slices Swiss cheese
Slice mozzarella cheese
Mayonnaise

Directions:

For the Tomato Soup:

Heat the olive oil in a large pot over medium-low heat.

Add the chopped onions and carrots and sauté for 10 minutes.

Add the minced garlic to the pot.

Strain the tomatoes using a sieve, then add in the strained tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper. Stir well.

Bring the soup to a boil and then reduce the heat and let it simmer uncovered for 30 to 40 minutes.

Add the cream and then process the soup through a food mill, or a food processor.

Reheat the soup and garnish with julienned basil leaves.

For the Triple Grilled Cheese:

Spread one teaspoon on mayonnaise on each slice of bread (these will be the exterior sides of the sandwich).

Layer the cheeses on the bread and then grill the sandwich, mayonnaise-side down, in a skillet until golden brown on one side.

Flip the sandwich so that the second mayonnaise-side gets grilled. Serve warm.

One Pot Fried Rice

Yield: 2 servings

Prep Time: 15 min

Cook Time: 10 min

Ingredients:

1½ Tablespoons of sesame seed oil
2/3 cup white onion, chopped
1 teaspoon garlic, minced
2 chicken breasts, cubed
1 egg
1/3 cup carrots, small dice
1/3 cup mushrooms, small dice
1/3 cup pea pods, julienne
1 cup brown rice, cooked
¼ cup low sodium soy sauce
Pinch of black pepper

Directions:

Place a large pan (with at least 2" of depth) over medium heat and add 1½ tablespoons of sesame seed oil.

Add in the chopped onions and sauté until translucent. Then add in the minced garlic.

Push the onion and garlic mixture to one side of the pan, then add the cubed chicken breasts to the other side and cook until tender.

Add the diced carrots, mushrooms and julienned pea pods to the pan and mix all ingredients together.

Push the mixture to one side, then add in the egg and scramble it until cooked.

Stir in the cooked brown rice, soy sauce, and pinch of pepper. Allow the fried rice to cook for an additional 5 minutes before serving.

Caramelized Black Pepper Chicken

Yield: 4 servings

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

1/3 cup dark brown sugar
¼ cup fish sauce
¼ cup water
3 Tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon black pepper
2 dried red chilies, halved
1 Tablespoon canola oil
1 shallot, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
Cilantro for garnish

Directions:

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside.

Heat the canola oil in a large deep pan.

Add the shallots and cook until soft (about 3 minutes).

Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat.

Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan.

Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat.

Garnish with cilantro and serve with rice or veggies.

Pan Fried Tilapia & Edamame Succotash

Yield: 4 servings

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

For the Pan Fried Tilapia:

¼ cup all-purpose flour
2 teaspoons seafood seasoning
1 teaspoon salt
½ teaspoon fresh ground black pepper
1½ pounds fresh tilapia fillets
2 Tablespoons canola oil
2 Tablespoons butter
1 teaspoon chopped garlic
2 Tablespoons lemon juice
2 Tablespoons freshly chopped parsley leaves

For the Edamame Succotash:

2 Tablespoons canola oil
1 medium onion, diced
2 teaspoons chopped garlic
Salt and freshly ground black pepper
1 (10-oz.) bag frozen shelled edamame, thawed
1 (10-oz.) bag frozen yellow corn, thawed (or substitute fresh)

Directions:

For the Pan Fried Tilapia:

Preheat the oven to 300º F.

Combine the flour, seafood seasoning, salt and pepper in a shallow baking dish.

Light coat each side of the tilapia with the flour mixture.

Heat the canola oil in a large skillet over medium-high heat.

Shake off excess flour from tilapia and place it in the skillet. Pan fry until golden brown, about 2 to 3 minutes per side.

Place the pan fried tilapia on a baking sheet lined with paper towels and keep it warm in the oven while you prepare the sauce.

To prepare the sauce, reduce the heat to low and add the butter to the pan the tilapia was cooked in.

Once melted, add the garlic, lemon juice and parsley. Saute for 2 minutes.

Place the fillets on a serving dish and top with sauce. Serve with Edamame Succotash (recipe below).

For the Edamame Succotash:

Heat the canola oil in a large pan over medium heat. Add the onions and garlic, season with salt and pepper to taste. Saute for 2 minutes.

Add the edamame and the corn and saute for 4 minutes until the ingredients are heated through and the onions are translucent.

Serve with Pan Fried Tilapia or your favorite main dish.