July 28, 2012
Fettucini Alfredo by About.com

Fettucini Alfredo by About.com

11:23am  |   URL: http://tmblr.co/ZpzpuwQGr-ay
(Notes: 4)
  
Filed under: pasta soy milk cashews nutritional yeast 
July 1, 2012
Raw Zucchini Pasta with Creamy Tomato Pesto by For The Love Of Food Blog

Raw Zucchini Pasta with Creamy Tomato Pesto by For The Love Of Food Blog

11:23am  |   URL: http://tmblr.co/ZpzpuwOUKHaV
Filed under: pesto tomatoes zucchini pasta 
October 1, 2011
Mini Mac And Cheese Pies, by Mighty Vegan 1 (8 ounce) package uncooked whole wheat elbow macaroni 1 tablespoon olive oil 1 medium onion, chopped 1 cup cashews 1/3 cup lemon juice 1 1/4 cups water 1/3 cup olive oil 1/4 of a roasted red pepper 1/2 cup nutritional yeast 1/4 cup of jarred jalapeno slices (gives it a nice kick but doesn’t make it overly hot) 1 teaspoon garlic powder 2 teaspoon onion powder 1 tbsp of salt, or to taste Preheat oven to 350 degrees.Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to big bowl and let sit.Heat olive oil in a medium saucepan over medium heat. Stir in onion, and cook until translucent and soft. Mix with the macaroni. In a blender or food processor, mix cashews, lemon juice, water, salt, olive oil, roasted red peppers, nutritional yeast, jalapenos, garlic powder, and onion powder. Blend until smooth. Transfer to the bowl with the macaroni and mix thoroughly. Spoon into the prepared muffin tins and bake for 45 minutes in the or until lightly browned. Cool 10 to 15 minutes before serving.

Mini Mac And Cheese Pies, by Mighty Vegan

  • 1 (8 ounce) package uncooked whole wheat elbow macaroni
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 cup cashews
  • 1/3 cup lemon juice
  • 1 1/4 cups water
  • 1/3 cup olive oil
  • 1/4 of a roasted red pepper
  • 1/2 cup nutritional yeast
  • 1/4 cup of jarred jalapeno slices (gives it a nice kick but doesn’t make it overly hot)
  • 1 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 tbsp of salt, or to taste

Preheat oven to 350 degrees.Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to big bowl and let sit.Heat olive oil in a medium saucepan over medium heat. Stir in onion, and cook until translucent and soft. Mix with the macaroni.

In a blender or food processor, mix cashews, lemon juice, water, salt, olive oil, roasted red peppers, nutritional yeast, jalapenos, garlic powder, and onion powder. Blend until smooth. Transfer to the bowl with the macaroni and mix thoroughly.

Spoon into the prepared muffin tins and bake for 45 minutes in the or until lightly browned. Cool 10 to 15 minutes before serving.

1:06pm  |   URL: http://tmblr.co/ZpzpuwA9N9Fo
(Notes: 1)
  
Filed under: pasta cheese macaroni 
September 12, 2011
Pumpkin Alfredo, by Manifest Vegan 1 package of your favorite pasta, 12-16 oz. (I highly recommend Tinkyada brand for Gluten Free) Sauce ingredients: 1 package (12 oz.) extra firm silken tofu 3/4 cup canned pumpkin 1/2 cup nutritional yeast 1/4 cup ground flaxseed (flaxseed meal) 1/2 – 1 tsp sea salt 1/2 tsp ground allspice 1/2 tsp cinnamon olive oil and sea salt to taste Directions: Cook pasta according to package directions. While pasta is cooking, combine all sauce ingredients together in a food processor. Blend until smooth. When pasta is finished cooking, drain, rinse and return to pot. Toss in a light amount of olive oil to evenly coat the noodles. Salt lightly if desired. Awesome with pecans mixed in! Combine the sauce with the pasta until the desired pasta/sauce ratio is reached. This recipe makes enough to generously coat 14 oz. box or bag of dried pasta.

Pumpkin Alfredo, by Manifest Vegan

  • 1 package of your favorite pasta, 12-16 oz. (I highly recommend Tinkyada brand for Gluten Free)

Sauce ingredients:

  • 1 package (12 oz.) extra firm silken tofu
  • 3/4 cup canned pumpkin
  • 1/2 cup nutritional yeast
  • 1/4 cup ground flaxseed (flaxseed meal)
  • 1/2 – 1 tsp sea salt
  • 1/2 tsp ground allspice
  • 1/2 tsp cinnamon
  • olive oil and sea salt to taste

Directions:

Cook pasta according to package directions.

While pasta is cooking, combine all sauce ingredients together in a food processor. Blend until smooth.

When pasta is finished cooking, drain, rinse and return to pot. Toss in a light amount of olive oil to evenly coat the noodles. Salt lightly if desired.

Awesome with pecans mixed in!

Combine the sauce with the pasta until the desired pasta/sauce ratio is reached. This recipe makes enough to generously coat 14 oz. box or bag of dried pasta.

9:49pm  |   URL: http://tmblr.co/Zpzpuw9Syiu4
(Notes: 11)
  
Filed under: pasta tofu pumpkin cheese 
September 12, 2011
Quinoa Pasta with Creamy Avocado Arugula Sauce, by Pictures Pups And Pies 8 ounces quinoa veggie curls pasta 1 medium avocado, halved, peeled, and seeded 1 1/2 cups baby arugula leaves 1/2 packed cup fresh basil leaves 2 tablespoons fresh lime juice (from 1 lime) 1 clove garlic, peeled and smashed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 medium tomato, diced  1/2 cup sliced almonds, toasted (optional) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.Using a spoon, scoop out the flesh from the avocado and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.Pour the pesto over the pasta and toss together. Add the tomatoes and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

Quinoa Pasta with Creamy Avocado Arugula Sauce, by Pictures Pups And Pies

  • 8 ounces quinoa veggie curls pasta
  • 1 medium avocado, halved, peeled, and seeded
  • 1 1/2 cups baby arugula leaves
  • 1/2 packed cup fresh basil leaves
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 clove garlic, peeled and smashed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium tomato, diced
  •  1/2 cup sliced almonds, toasted (optional)


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocado and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the tomatoes and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

1:43am  |   URL: http://tmblr.co/Zpzpuw9R5gon
(Notes: 2)
  
Filed under: quinoa pasta pesto tomatoes avocado