Mediterranean Pasta Salad

Total Time: 25 minutes Serves: 4

Ingredients

1¾ cups fusilli pasta (or 1/4 lbs of any other pasta)

1 large bunch asparagus cut into 1-inch lengths.
½ medium onion, minced
1 cup basket cherry tomatoes, quartered (squeeze to remove seeds)
5-6 medium cloves garlic, pressed
3 tbs chopped fresh basil (or 1 TBS dried basil)
1 tbs chopped fresh tarragon (or 1 tsp dried tarragon)
3 tbs fresh lemon juice
1 tbs balsamic vinegar
3 tbs extra virgin olive oil
* Salt and cracked black pepper to taste
* Optional 4 oz low fat goat or low fat feta cheese.

Directions:

1. Cook pasta according to instructions on package.
2. While pasta is cooking prepare rest of the ingredients. Place everything but asparagus in a bowl and set aside except cheese.
3. When pasta is about 3 minutes from being done, add asparagus to cooking pasta. (If asparagus is thick you may want to add 4 minutes before it’s done. Or if it is thin, add 2 minutes before it’s done.) Drain and rinse in cold water in colander when done. Make sure it drains well so it doesn’t dilute flavor.
4. Toss with rest of ingredients, and season with salt and pepper. Crumble feta on top.

Nutritional Info

Calories:238.17 Sodium:9.23mg Protein: 7.29g Fat:11.30g Fiber: 5.02g

* High in Vitamin K & C

Crockpot Spaghetti 6-8 hours

EASY-DOES-IT SPAGHETTI (CROCK POT)

1 lb. ground beef
2 tbsp. dry minced onion
1 tsp. salt
1/2 tsp. garlic powder
2 (8 oz.) cans tomato sauce
1 1/2 tsp. Italian seasoning
1 (4 oz.) can sliced mushrooms, drained
3 c. tomato juice
4 oz. dry spaghetti, broke into 4" - 5" pieces

Brown ground beef and place in crock pot. Add all other ingredients except dry spaghetti. Stir well. Cover and cook on low for 6 to 8 hours (high 3 to 5 hours). Turn to high last hour and stir in dry spaghetti. Serves 4.

Chicken Vegetable Pasta

Clean Eating Chicken Vegetable Pasta

(Makes approximately 6 servings)

Ingredients
1 medium onion, diced fine
3 cloves garlic, diced fine
1 green bell pepper, diced fine
6 large crimini mushrooms, diced fine
1 pint cherry tomatoes, halved
1 cup fresh basil, chopped
1/2 cup grated parmesan cheese + some for sprinkling
1 tbsp. olive oil
4 boneless, skinless chicken breasts, baked and cut into bite-sized pieces
1-2 tsp. garlic powder (stick to 1 tsp. if you have to talk to somebody
the next day)
1/2 pound whole wheat rigattoni, cooked (I use gluten free Tinkyana)

Directions

Step 1 - Cook pasta according to package directions.

Step 2 - In a large skillet, sauté the onion, garlic, bell pepper and
mushrooms over low heat until soft. Cook this slowly so that the vegetables
will release their juices. Otherwise, 1 tbsp. of olive oil won't be enough.
It's okay to get the pan hot over high heat, but then sauté over low heat.
Be patient. It's worth it.

Step 3 - Once the vegetable mixture is sautéed and soft, fold in the
tomatoes and basil. Cook until the tomatoes just barely start to wilt.

Step 4 - Add your pasta to the pan mixture and then the garlic powder and
parmesan cheese. Stir well.

Step 5 - Stir in your chicken and serve.

SOURCE: Tiffany McCauley

Nutrition info via myfitnesspal:

497

calories, 52

carbs, 11

g fat, 46 g protein,

102 mg cholesterol

Spaghetti W/ Shallots and Peas

I roasted a large shallot in a pan with enough olive oil to coat the base for 4-5 minutes or until shallot's ends started to turn brown. Then added one cup drained can of peas. Let that simmer on low flame for 10-15 minutes (go by taste/texture). In separate pot cooked couple handfuls of spaghetti till al dente. Just make enough to eat.

SOURCE: Galaxy Nutritional Foods

Crockpot Fagioli Soup 8 hours

The joy of clean eating has a terrific crockpot fagioli soup recipe on the site. I had to make some changes for my needs, but you can find the original recipe here: http://thejoyofcleaneating.com/uncategorized/clean-eating-crock-pot-pasta-fagioli-soup-3/

Here is my version:

• 1/2 pound raw turkey Italian sausage
• 1/2 cup carrots, diced
• 1/4 cup celery, diced
• 1/2 cups onion, diced
• 1 clove garlic, minced
• 2 cans (15 oz) no salt added cannellini beans or a mix of white and light kidney beans
• 1 can (28 oz) fire roasted no salt added tomatoes
• 2 cups water
• 4 cups homemade veggie broth
  
• 2 1/2 cups gluten free pasta (whatever you have on hand)
  
• 1 tbsp olive oil
• 1 tsp rosemary
• 1 tsp thyme
• 2 tsp oregano
• 2 tsp parsley
• 2 bay leaves
• shredded Parmesan cheese (I omit since I haven't found any non-dairy, non-soy alternatives as yet)
  

Preparation:

1. Heat olive oil in a large skillet over medium high heat. Add onions and garlic and saute until softened.
2. Add sausage and cook until browned. My sausage was already browned so I simply added it to the onions and garlic after they were cooked and heated the sausage for about 2 minutes.
3. In your crock pot add sausage mixture, carrot, celery, herbs, tomatoes, water and stock. Add salt and pepper to taste. Do NOT add the pasta.
4. Cook for 6 – 8 hours on low or 4 – 6 hours on high.
5. When ready to serve add the pasta and top with shredded Parmesan cheese.

Nutritional Info:

Makes 10 servings.

Serving size 1 1/2 cups.

Nutrients per serving: Calories: 214.5, Cal. from Fat: 26, Total Fat: 7.5g, Sat. Fat: 2g, Carbs: 25g, Fiber: 5.5g, Sugars: 3g, Protein: 10.5g, Sodium: 93mg, Chol: 18mg

Notes:

This soup stores really well in the freezer and is a breeze to reheat and serve. Place any of the unused servings in a freezer safe container and place in the freezer. You can either add the pasta to the soup before freezing or keep it separate. Thaw before use and reheat in a glass container in the microwave for 2-3 minutes on high.

To make this soup on the stove top follow instructions 1 and 2 then add all of the remaining ingredients (except pasta) to the pot. Simmer on medium low heat for 45 minutes. Garnish with pasta and Parmesan cheese and ENJOY!

Italian Sausage and Pepper Pasta

Italian Sausage and Pepper Pasta main meals POINTS® Value: 5 Servings: 6 Preparation Time: 15 min Cooking Time: 25 min Level of Difficulty: Easy Spicy sausage, red wine and fire-roasted tomatoes combine to create a ragout-like sauce. Truly hearty and satisfying. Ingredients 1/2 pound(s) raw turkey sausage, Italian-style, casings removed 2 tsp olive oil, extra-virgin 2 medium yellow pepper(s), cut into 2-inch long thin strips 1 medium onion(s), thinly sliced 1/2 cup(s) red wine 1 1/2 Tbsp minced garlic 28 oz canned crushed tomatoes, fire-roasted recommended 1/2 small crushed red pepper flakes, or less to taste 1/4 tsp table salt 8 oz uncooked gluten free pasta (Tankanyaki) 1/3 cup(s) basil, fresh, chopped Instructions Bring a large pot of lightly salted water to a boil. Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly coloured and crisp-tender, about 5 minutes. Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sausage is cooked through, about 10 minutes. While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving. Notes The sauce is also good spooned over rice.

Lemon Artichoke Chicken and Penne

Lemon Artichoke Chicken and Penne

1 pound chicken breasts
3 tablespoons GF flour (sorghum)
salt and pepper
1 teaspoon dried basil
2 tablespoons grapeseed oil
1 cup white wine
2 cups GF chicken broth
juice of half a lemon
1 bag of frozen artichoke hearts
1/2 pound of GF penne
Locatelli Grated Pecorino Romano Cheese
Feta cheese (sheep’s milk)
GF breadcrumbs
1 tablespoon olive oil

Cut the chicken — about 2 large breasts — into 2 x 1/2 inch strips. Dredge in flour seasoned with salt, pepper, and basil.

Pour the grapeseed oil in a deep, heavy frying pan and heat over medium high heat. Working in batches fry the chicken until fully cooked and browned on both sides. Remove the chicken to a plate.

Deglaze the pan with a cup of white wine scraping up all the browned bits. Reduce the liquid by half.

Add the chicken stock and simmer until it is reduced by about a third. Add the juice from 1/2 lemon and season with salt and pepper.

Make the penne while you’re waiting for the sauce to reduce. Boil it a few minutes short of being done (so if it is supposed to boil for 9 minutes reduce the time to 6 minutes). Drain, reserving 1 cup of the pasta water.

Add the penne to the sauce and mix in. Add the artichokes (cut into quarters). Simmer, stirring frequently, for 2 minutes. If the sauce boils down add some of the pasta water about ¼ cup at a time to keep things moist. Add the chicken pieces and heat another minute.

Pour the mixture into a large ovenproof serving dish. Stir in the drained olives and capers.

Sprinkle the pasta with a few tablespoons each of Locatelli Grated Pecorino Romano Cheese and Feta. Top with the GF breadcrumbs and drizzle with olive oil. Place under the broiler for a few minutes until the top is golden brown.

Note: this recipe can be made dairy-free by omitting the cheese. I use Locatelli Pecorino Romano because it is made with sheep’s milk and find I can tolerate it. And, I’ve found feta cheese made with sheep and/or goat’s milk at both Trader Joe’s and Whole Foods.

http://www.thesensitivepantry.com/the-sensitive-pantry/2009/5/8/lemon-artichoke-chicken-penne.html

Easy Macaroni and Cheese

Easy Macaroni and Cheese


You can make this dish creamier by adding Earth Balance margarine. Try it the low-fat way first, and if you need it to be richer, add a little margarine to taste. This recipe is also low in sodium, so salt-lovers may need to add salt.

1 pound pasta (regular or gluten-free)

Blend together:
1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon sea salt
black pepper to taste

Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.

Note: My daughter likes her macaroni a florescent yellow, so I usually add more turmeric.

Makes 8 servings. Per serving: 303 Calories (kcal); 4g Total Fat; (10% calories from fat); 15g Protein; 54g Carbohydrate; 0mg Cholesterol; 316mg Sodium; 5g Fiber. Also, if you use nutritional yeast fortified with B-12, one serving provides 100% of the daily requirement of that vitamin.

---

Serving Suggestions: We like to have this with a bean dish, such as barbecued beans, and with steamed vegetables, most often a blend of broccoli and cauliflower.

Additional Uses: Heat the sauce alone until it thickens and use it to pour over baked potatoes or top pizzas. Or stir in some salsa and it makes a yummy dip for tortilla chips.

Roasted Squash and Mushroom Penne Pasta Recipe

1 large butternut squash cut into cubes

1 large onion, sliced

2 cloves of garlic

1-2 tsp olive oil

2 portobello mushrooms sliced

8 oz cremini mushrooms sliced

8 oz shitake mushrooms sliced

1 cup clean eating mushroom soup, see recipe below

2 fresh sage leaves sliced

1/2 tsp fresh parsley chopped

1/4 tsp nutmeg

Parmesan cheese

1 box gluten free penne pasta

Directions:

Coat the squash, garlic and onion in olive oil and roast in a preheated 400 degree oven for 30-45 min or until the squash has softened.

Slice mushrooms and saute in pan with a little oil. While those are cooking, cook your pasta and drain.

You can prepare this dish up til this point and finish cooking it later in the day or even the next day.

Mix pasta, mushrooms, squash, garlic, onions, seasonings and mushroom soup. I added the squash around the edges but you can mix it all the way through. Bake in oven for 20 minutes covered, sprinkle with cheese, keep uncovered and bake 10-15 min more.

http://www.thewholegang.org/2010/11/roasted-squash-and-mushroom-penne-pasta-recipe/

Clean Eating Cream Of Mushroom Soup
(Makes 6 servings)

This can be frozen-a great time-saver

Ingredients
1 lb. mushrooms (whatever type you enjoy most)
4 cups chicken broth (no sugar added, low sodium is good. Home made is best)
2 tsp. olive oil
1/4 cup gluten-free flour
1 tbsp. balsamic vinegar
2 cups non-fat milk or unsweetened almond milk

Directions

For this recipe, you will need:

• 1 large soup pot
• 1 large frying pan

Step 2 – Saute the mushrooms in the oil. This is a very small amount of oil for one pound of mushrooms. But if you keep the heat low, the mushrooms will release their own moisture and before you know it you’ll have a bunch of water in the pan that won’t allow them to burn. Just get the pan hot over high heat and then immediately turn to low heat. Stir frequently.

Step 3 – When the liquid comes out of the mushrooms, add the balsamic vinegar. Then, the flour, which will soak up all the liquid pretty quickly.

Step 4 – Put the chicken broth into your soup pot. Transfer the mushrooms to the same pot and combine with the broth.

Step 5 – Add milk.

Step 6 – Bring to a boil. Reduce heat and simmer for approximately 10 minutes.

Step 9 – Allow to cool in the pot. If you will be eating this, season to taste with salt and pepper. If you will be using this soup for other recipes, do not add salt at this time.

mushroom soup source: http://www.thegraciouspantry.com/clean-eating-cream-of-mushroom-soup/

Vegetable Lasagna Recipe

Vegetable Lasagna Recipe

Ingredients 8 oz package lasagna noodles (gluten free) 2-3 medium tomatoes, diced small 8 oz can tomato sauce 6 oz can tomato paste 1 medium green pepper, seeded and diced fine. 2 small or 1 large yellow onion, diced small 1/2 tsp. rosemary 1 tsp. oregano 1/2 tsp. thyme. 1/2 tsp. basil 3 tsp. Italian seasoning mix 1/2 lb. fresh sliced mushrooms 1 medium broccoli bunch, washed and broken into small florets 1 large green zucchini, sliced thinly 1/4 cup fresh basil washed and chopped well 2 eggs slightly beaten 1 cup ricotta cheese, use lowfat if you like (dairy free and soy free) Cooking Instructions Cook noodles according to directions on package. If your using the short-cut no cook noodles set aside. Combine chopped tomatoes, tomato sauce, tomato paste, chopped green pepper, half of the diced yellow onions, rosemary, oregano, thyme and dry basil in saucepan. Gently bring to a low boil, stir frequently while simmering covered for about 10 minutes. Combine the sliced mushrooms, broccoli florets, diced red peppers, the other half of the diced yellow onions, thinly sliced zucchini and Italian seasoning mix. Toss gently. In another bowl, mix fresh basil with the eggs and ricotta cheese. Spread a small amount of the sauce mixture on the bottom of a 9x13 baking dish. Layer half the noodles, vegetables, sauce and ricotta cheese mixture. Repeat. Bake in a preheated 375 degree oven for about 20-25 minutes, or until sauce is bubbly. Carefully remove from oven and let sit about 5 minutes before serving. by JollyCook | a Healthy Choice Recipe

Ceci and Pasta

Ceci and Pasta

1 can (28 oz.) petite diced tomatoes (I like Hunt's)
1 can (15 oz.) ceci (chick peas/garbanzo beans) with liquid
1 cup water
1 Tablespoon extra-virgin olive oil
6 garlic cloves, peeled and minced
12 fresh basil leaves, chopped
1 box of your favorite gluten-free pasta

In a large saucepan saute the garlic in the olive oil over medium heat for approximately fifteen seconds. Add the tomatoes, chick peas, water, and half of the basil leaves. Bring to a boil, lower heat and simmer for one hour.

Boil water and cook your pasta according to the package directions. While the pasta is cooking add the remaining basil to the sauce and stir. Drain and rinse pasta, then combine the sauce and pasta. Serve hot.

SOURCE: http://madamegluten-freevegetarian.blogspot.com/search/label/recipes

Gluten Free Chicken Marsala and Dairy Free Pasta Alfredo

First thing first. “Alfredo” is probably not the right word for this sauce, at least not in a technical sense because it lacks one of the most important components of a true Alfredo sauce…Parmesan cheese (shhh…it also lacks the butter and heavy cream, but I won’t tell if you won’t tell).

This is a relatively quick and easy meal to prepare, assuming you have some cashew cream cheese already made up (or you can easily use Tofutti cream cheese if soy is not on your “no” list). The first time I made the dairy-free Alfredo pasta (above photo), I kept it plain and simple. I have since been adding various steamed or roasted veggies, grilled chicken and have even tossed in some smoked salmon. My once again super picky 3 year old will eat the smoked salmon but throw the chicken on the floor for our dogs, go figure.

Dairy-Free Alfredo Sauce (adapted from this highly rated recipe I found on AllRecipes.com)

1/2 cup Earth Balance Butter Spread (Ghee might also be a good choice for those who are on a casein-free diet)

8-oz. Cashew Cream Cheese (see below)

Vegan Cashew Cream Cheese in the Vitamix

1 1/2 cups Raw Cashews, soaked overnight

1/2 – 3/4 cup Water (I used 3/4 cup of water, but I will try using 1/2 cup next time so I can compare the two)

3 Tbs. Hummus Hummus
Originally by Saad Fayed, Tweaked by Clara

Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
4 tablespoons lemon juice
2 tablespoons tahini
1 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil + extra
Paprika
Optional: Cumin, Coriander, Chili Powder

Directions:
Drain chickpeas, reserving some of the liquid from can.

Combine remaining ingredients in blender or food processor.

Add 1/4 cup of liquid from chickpeas.

Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl.

Create a shallow well in the center of the hummus and pour in some more olive oil, sprinkle paprika (and any other spices) all over.

Tips:
This recipe is highly adaptable. Add more of the chickpea juice if you like liquidier hummus, leave some out if you like thicker - add more/less lemon juice or garlic depending on your tastes. Also, experiment with different additions for lots of different flavors! After everything is good and creamy, I like to add in a small can of black olives (drained) and blend it just until they are all in tiny pieces. If I have roasted garlic on-hand, I replace the raw clove with an entire head of roasted garlic (SO good). I've also seen others throw in a roasted red pepper or cheese and even sesame seeds.

1 Tbs. Oil (I used Sunflower Oil)

2 Tbs. Fresh Lemon Juice

2 Tbs. Apple Cider Vinegar

1/2 – 2 tsp. Fine Sea Salt (this is based on your personal taste preferences. I used 1/2 tsp. because I am sensitive to salt, my hubby thought 1 tsp. would be perfect).

2 tsp. Garlic Powder

2 cups So Delicious Original Coconut Milk

1/8 teaspoon ground black pepper

• Melt butter in a medium, non-stick saucepan over medium heat.

• Add cream cheese and garlic powder, stirring with wire whisk until smooth.

• Add milk, a little at a time, whisking to smooth out lumps. Stir in pepper.

• Remove from heat when sauce reaches desired consistency.

• Sauce will thicken rapidly, thin with milk if cooked too long.

• Toss with hot pasta to serve.

Gluten-Free, Dairy-Free Chicken Marsala (adapted from another highly rated recipe on AllRecipes.com)

1/4 cup of your favorite Gluten-Free Flour, for coating (I used Better Batter All Purpose Gluten-Free Flour)

1/2 tsp. Salt

1/4 tsp. ground Black Pepper

1/2 tsp. dried Oregano

4 skinless, boneless Chicken Breast Halves

4 Tbs. Earth Balance (if you cannot have corn, just use oil instead)

4 Tbs. Olive Oil

1 cup sliced Mushrooms (I used Baby Bellas)

1/2 cup Marsala wine

1/4 cup Dry Sherry

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

• In a large skillet, melt butter replacement in oil over medium heat (or just heat all oil, I love to use Sunflower and/or Grapeseed oil).

• Place chicken in the pan, and lightly brown on both sides, remove from pan, place on a plate and set aside.

• Increase heat to medium-high and add mushrooms to the hot pan, cook through

• Return cooked chicken to the pan (make sure the pan is still very hot, if not, turn the heat back to medium-high).
  

• Add the Marsala wine and dry sherry to the hot pan to deglaze and pick up all the yummy stuff stuck on the bottom of the pan.

• Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear (I like to use a thermometer to make sure the internal temperature of the chicken is at least 165° F.).

Mini Mac & Cheese Cakes

Mini Mac & Cheese Cakes

Courtesy of Silvana Nardone

Prep Time: 25 Min
Start to Finish: 50 Min
12 Servings

Ingredients:

• 1 cup uncooked gluten-free elbow macaroni
• 3 cups Corn Chex cereal, finely crushed
• 2½ cups shredded cheddar cheese
• 5 tablespoons unsalted butter, melted
• 1 tablespoon store-bought gluten-free
• flour blend
• 1 cup whole milk, warmed (I use plain almond milk)
  
• 2¼ cups cooked gluten-free elbow macaroni
• 1 egg yolk, lightly beaten, plus 1 egg white,
• beaten until stiff but not dry
• ¼ teaspoon salt

Directions:

1. Cook and drain macaroni as directed on package.
2. Move oven rack to the lower third of the oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.
3. In a medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide
mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.
4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about ¼ cup of the macaroni mixture into each crust-lined cup. Top with remaining ½ cup cheese.
5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.

Note: Look for gluten free on packaging. Wheat Chex and Multi-Bran Chex are not gluten-free.

SOURCE: http://www.celiaccentral.org/News/NFCA-Blogs/Recipe-of-the-Week/113/

Acorn Alfredo Pasta

Acorn Alfredo Pasta
vegan

Acorn Alfredo Sauce
4 Cups roasted Acorn Squash (about 1 medium squash)
1 cup parsley (or fresh basil)
3/4 cup plain plant milk (almond/hemp/soy)
1/3 cup Nutritional Yeast Flakes
2-3 Tbsp extra virgin olive oil
2-3 Tbsp Dijon Mustard
2-3 Tbsp apple cider vinegar
2 Tbsp roasted garlic
2 Tbsp dried Italian herbs (basil, oregano, thyme)
1 Tbsp maple syrup
1 tsp red pepper flakes or dash of cayenne
salt and pepper

1 bag pasta (any variety you choose)
*I used Kamut Penne
2-3 cups mushrooms
optional add-in's:
1 package tempeh, cut into cubes
1 Field Roast Chipotle Vegan Sausage tube
Sprinkle of Daiya Cheese on top

Directions:

1. Turn on oven to 350 degrees.

2. Fill a casserole dish with an inch of water. Slice Acorn Squash in half (horizontal slice as shown) and lay flat in dish. Place in oven to roast at 350 degrees for 60-75 minutes.







3. When your squash is roasted the skin should peel away quite easily. Remove all skin and place squash flesh in a food processor. Add all other ingredients.

4. Blend on high for at least 2 minutes. You want all the parsley to chop into fine bits. Set sauce aside.



5. Boil a pot of salted water. Cook your pasta. 2-3 minutes before the pasta is ready to drain, add mushrooms and optional protein add-in's. Drain as usual. Toss dry pasta in a splash of EVOO (opt'l).

QuickStep Note: I cook my mushrooms/tempeh and sausage simply by throwing them into my pasta pot 2-3 minutes before draining my pasta. This allows me to boil my protein/veggies quickly without adding in another step. I drain pasta/veggies/protein together.

6. Toss warm pasta in your Acorn Alfredo Sauce. Mix well so each pasta bit is coated.

7. You can either store in fridge and re-heat later - or eat right away - or transfer pasta into an oven safe dish and let heat at 300 degrees for 20 minutes. This will marinate the pasta a bit and soften the sauce. You can even add a sprinkle of Daiya cheese on top if you'd like.

Enjoy! This one is yummy for leftovers..!

Cheese and Beef-like Lasagna

Cheese and Beef-like Lasagna

9 cooked lasagne noodles(I don't cook mine ahead of time, just cook it all together in the oven)

2 c. any vegetarian meat, ground)I use Morningstar Farms beef crumbles)
1 jar vegan spaghetti sauce
1 recipe of tofu cheese filling
1 recipe of Healthy Nacho cheese

Tofu cheese filling:
1 pkg tofu, firm
1 TB. lemon juice
2 tsp. turbinado sugar
1 tsp. sea salt
2 tsp. basil
1/2 tsp. garlic powder
1 tsp. onion powder
2 TB. nutritional yeast

Healthy Nacho Cheese
1/4 cup raw cashews
1 red pepper
1 TB. lemon juice
3 TB. nutritional yeast
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 cup cornstarch
1 1/4 tsp. sea salt
2 1/2 cup water

Prepare the Tofu cheese filling:
mash the tofu with a potato masher, then add remaining ingredients

Prepare the Healthy Nacho Cheese:
Put 1 1/2 cup water in a saucepan on high to bring to a boil
Put rest of ingredients for the healthy Nacho cheese
into a blender. Blend till smooth. Add to the water on the stove, and stir until thickened. (This will be like a thick white sauce.)

Lasagna

Make the layers in a 9x13 pan.
spray the pan
start with a thin layer of spaghetti sauce
then add 3 lasagna noodles
top with half the tofu cheese filling
then more sauce, and the beef crumbles
cheese sauce
then another layer of noodles,
tofu cheese filling
sauce
cheese sauce
another layer of noodles,
top with rest of spaghetti sauce
top with rest of cheese sauce

bake at 350 degrees for 1 hour. Let set 10 min before serving.