This pasta dish, combining rotini with white beans, needs only a tossed salad and a steamed green veggie to complete the meal. Try this with whole-grain or spelt pasta for an even heartier result.
Serves: 4 to 6
8 ounces rotini, rotelli or other spiral pasta
(try a whole-grain variety, like spelt)
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium red bell pepper, cut into narrow, 2-inch strips
15- to 16-ounce can Great Northern or cannellini beans, rinsed
14- to 16 ounce can Italian-style diced tomatoes, with liquid
1/4 cup oil-cured sun-dried tomatoes, minced
1/3 cup raisins
1/2 teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried oregano
8 ounces fresh baby spinach
Salt and freshly ground pepper to taste
Nutritional yeast for topping, optional
Cook pasta in plenty of rapidly simmering water according to package directions until al dente, then drain.
Heat the oil in a large skillet. Add garlic and bell pepper; sauté over medium heat for 2 to 3 minutes, or until garlic is golden. Add beans, tomatoes, dried tomatoes, raisins, red pepper flakes, and oregano; bring to a gentle simmer. Cover and simmer for 5 to 7 minutes.
Stir in the spinach, little at a time; simmer briefly, just until it wilts. Remove from the heat.
When the pasta is done, drain and combine in a large serving bowl with tomato mixture. Toss well. Season with salt and pepper and serve. Pass around nutritional yeast, if desired, to top individual servings.
TUSCAN-STYLE ROTINI WITH WHITE BEANS
Breaded, Oven-fried Zucchini Chips
Breaded, oven-fried zucchini chips taste like they’re fried, yet they are baked and amazingly crispy. These chips make a healthy substitute for French fries or potato chips.
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk or alternative
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Dish 2. VEGAN RIBS
3/4 c. vital wheat gluten flour
1/4 c. rice flour
1 c. water
1 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. beefless base
1 c. BBQ sauce
6 cinnamon sticks
Combine water and beefless base. Set aside. Stir together the gluten flour, rice flour, onion powder and garlic powder.
Stir in water and beefless base to form a very soft dough. On an oiled baking sheet, pat out handfuls of dough into rectangular shapes 2 by 3 inches and 1/2 inch thick. Place 2 cinnamon sticks on top, leaving ends sticking out.
Cover with a little more of the dough, shaping as you like.
Bake at 300 degrees for about 40 minutes, turning every 10 minutes. Spread with BBQ sauce and bake* at 400 degrees for about 15 minutes, turning frequently and basting as necessary, until BBQ sauce has formed a nice glazed coating. Serve hot with BBQ dipping sauce.
*Can also be fried or cooked on a grill.
Recipe By: Mark Anthony
Dish 3. BROCCOLI QUICHE
1 PKG FROZEN CHOPPED BROCCOLI
1/3 CUP IMITATION BACON BITS (BACOS)
1 CUP SHREDDED SWISS CHEESE
2 TBS MINCED ONION 2 CUPS MILK
1 CUP BISQUICK
1/2 TSP SALT
1/8 TSP PEPPER
COOK BROCCOLI UNTIL TENDER. PLACE BACOS, CHEESE,ONIONS & BROCCOLI IN A LIGHTLY GREASED DEEP DISH OR PIE PLATE. BEAT REMAINING INGREDIENTS IN A MIXING BOWL WITH ELECTRIC BEATER UNTIL SMOOTH. POUR BATTER OVER BROCCOLI.
BAKE IN A 400* OVEN FOR 40 MINUTES OR UNTIL GOLDEN BROWN
RECIPE By: NAN WOLFE
Dish 4. Baked Asparagus & Red Pepper Fritatta
1 lb. asparagus, tough ends trimmed
safflower oil, for oiling pan
1 lb. firm tofu, crumbled
1/2 cup soy milk, rice milk, or other non-dairy milk of choice
2 Tbsp. arrowroot or cornstarch
2 Tbsp. nutritional yeast flakes
1 Tbsp. garlic, minced
1 1/2 t. agar-agar flakes
1 tsp. Dijon mustard
1 tsp. sea salt
1/4 tsp. turmeric
1/8 tsp. white pepper
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
1/4 cup red pepper, fine diced
1/2 cup green onions, thinly sliced
1/2 cup vegan soy mozzarella cheese, shredded
Begin by preparing the asparagus: fill a medium saucepan half full with water, place it over high heat, and bring to a boil. Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling water and cook the asparagus in the water for 2 minutes to blanch them. Remove the strainer from the water and set the asparagus aside. Lightly oil a 10-inch quiche pan or spring-form pan and set aside. In a food processor, place the tofu, soy milk, arrowroot, nutritional yeast flakes, garlic, agar-agar, Dijon mustard, salt, turmeric, and white pepper, and process for 2 minutes or until it forms a smooth puree. Pour half of the tofu mixture into the prepared quiche pan, evenly distribute the blanched asparagus and the remaining ingredients in the pan, and then top with the remaining tofu mixture. Using a spoon, slightly swirl the two mixtures together, and then smooth the top. Bake at 375 degrees for 35-45 minutes or until the filling is firm to the touch and dry on the top. Remove the frittata from the oven and allow to cool for 10 minutes before cutting. Serve warm, cold, or at room temperature. Garnish with sliced avocado.
Recipe By: Chef Mark Anthony.
Dish 5. EGGPLANT SANDWICH
2 tbsp vegan mayonnaise
2 tbsp chopped fresh basil
2 tbsp extra-virgin olive oil, divided
8 - 1/2 inch slices of eggplant
1/2 tsp garlic salt
8 slices whole grain bread
8 thin slices Galaxcy mozzarella cheese or substitute
1/3 cup sliced jarred roasted red peppers
4 thin slices of red onion
1.Preheat grill to medium-high.
2.Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
3.Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
4.To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.about you.
Dish 6. Apricot Spice Cake
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1⁄4 tsp. salt
1 1⁄4 cups water
1 cup Apricots, chopped
1/2 cup dried cherries, chopped
1 cup raisins
2 tsp. cinnamon
1 tsp. ground ginger
1⁄4 tsp. ground cloves
1⁄2 tsp. ground nutmeg
1⁄2 cup carrot, shredded
1⁄2 cup chopped walnuts
2 cups orange juice
Lightly oil a 9-inch spring-form pan and set aside. In a small bowl, sift together the flour, baking powder, baking soda, and salt, and set aside. In a small saucepan, combine the water, apricots, cherries, raisins, cinnamon, ginger, cloves, and nutmeg and shredded carrots. Bring to a boil, and allow to cool for 5 minutes, add orange juice and cool completely. Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into the prepared spring-form pan.
Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Tofu Cream Cheese Frosting, or Lemon Frosting, or Vanilla Butter Cream Frosting, or other frosting of choice.
Yield: One 9-inch cake or split between 2 pans to make a layer cake.
Dish 7. Tofu Cream Cheese Frosting
8 oz. tofu cream cheese, softened
1⁄3 cup vegan margarine
3 cups Powdered Sugar
2 tsp. vanilla
1 tsp. almond extract
Using an electric mixer or in a large bowl with a hand held mixer, place the tofu cream cheese, and cream them together. Add the sugar, vanilla, and almond extract, and continue to beat the mixture until light and fluffy.
Yield: 2 1⁄2 cups or enough for two 9-inch layers or a 9x13-inch cake