BAKED VEG CHEESE AND VEAL CANNELLONI
We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets.
Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.
What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!
Makes 14 stuffed cannelloni
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This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve.
Makes 11 stuffed pasta and 5-1/4 cups sauce
Continue reading “SHARON’S MANICOTTI”
ROASTED GARLIC SPINACH PESTO
This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!
Pesto makes 4 cups; pasta dish serves 8-10
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PORTOBELLA SHITAKE PASTA
I use mushrooms in a lot of different dishes. In this dish it’s all about the mushrooms. It needs nothing more than salt, pepper, garlic and wine. Over pasta? Yes. Big mushroom flavor is the result!
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SMOKY LAZY PIEROGI
Lazy, crazy good! Not your tradtional lazy pierogi – sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick’s Bac’n Pieces and I’m no longer in hog heaven – I’m in animal-free culinary heaven!
Makes approx. 13 cups
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ITALIAN MAC & CHEESE
Tortiglioni pasta cooked with garlic and black pepper, then layered with a garlic, ginger, mushroom and sweet onion tomato sauce and a blend of three veg cheeses. Baked till steaming hot! Taste the pleasure!
Serves 12 and makes 9 cups sauce
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MIYOKO RATATOUILLE FOR SUB OR PASTA
Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favorite pasta!
Makes 11 cups
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MUSHROOM SEITAN SAUTE
Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro!
Makes 5 cups saute, serves 6 with noodles
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TOMATO SAFFRON SAUCE OVER PIEROGI
with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon!
Makes approx. 6 cups sauce
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GREEK OLIVE AND MUSHROOM TOMATO SAUCE
Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting!
Makes 9 cups sauce
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FRENCH RIVIERA PIEROGI
Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance!
Serves 2-4 (12 pierogies with sauce)
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FRESH BASIL & HUMMUS FETTUCCINE
A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious!
Makes 2 cups sauce for 4 servings pasta
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No need for noodles in this lasagna! Lots of zucchini though. Pan-fried planks substitute for the noodles, and as if that weren’t enough – 4 cups grated zucchini go into the sauce. Gentle Italian flavors permeate the custard-like texture of the Tofutti cheese in this once in a life-time experience of walk on air delight! A glass of your favorite red wine will be thankful for the company!
Makes 9 servings
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BABY MUSHROOM LINGUINI BOLOGNAISE
Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce seasoned with fennel, basil and garlic. Served over linguini pasta with a side of broiled French baguette with extra virgin olive oil and garlic!
Serves 6 with enough sauce leftover for another small meal
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RED AND WHITE LASAGNA
Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato pepper sauce. The best of white and red in one casserole! Has a sharp cheese flavor the whole world will love!
Serves 8-12 Continue reading “RED AND WHITE LASAGNA”
VEGGIE MAC AND CHEESE FLORENTINE
Tofutti ricotta, cream cheese, sour cream and mozzarella singles combined with herbs and spices, fresh spinach and veggie elbow macaroni. Topped with fresh breadcrumbs flavored with olive oil and garlic, garnished with roasted pepper and baked till piping hot and crisped!
Serves 8 Continue reading “VEGGIE MAC AND CHEESE FLORENTINE”
POTATO PIEROGI BENEDICT
The potato pierogi acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce!
Serves 4 Continue reading “POTATO PIEROGI BENEDICT”
GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA
Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce. Tossed with bow tie pasta!
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HOME MADE SAUERKRAUT PIEROGIS
Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods!
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ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA
Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise!
Makes 2-3/4 cups sauce
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MEXICAN-ITALIAN HAT DANCE
Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party!
6 servings for main dish, 12 servings on a buffet
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GREEK OLIVE PESTO PENNE
A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can’t stop eating it! Even tastes good at room temperature or cold the next day!
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SWEET BASIL MUSTARD MACARONI WITH TOMATO, VEGGIE, BEAN SAUCE
Seasoned with garlic, fennel and basil! Fat-free!
Serves 4 large or 6 small servings
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Topped with tomato ginger beans made with caramelized onion and fresh garlic!
Makes 6 servings
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GREEN GRAPE TOMATO AND WHOLE WHEAT ROTINI PASTA
Green grape tomatoes and whole wheat rotini pasta tossed with a sweet garlic and pineapple-lemon peanut-smoked almond sauce with fresh cilantro. Topped with capers, lemon, powdered sugar and fried Panko crumbs!
Makes 11 cups
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SHARON’S BAKED ZITI
Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light!
Makes 20 servings (1, 8 x 8 inch and 1, 9 x 13 inch casseroles)
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CREAMY BASIL PESTO
Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special!
Makes 6-8 servings
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SHARON’S MEATLESS MEATBALLS AND LINGUINI
This is one sturdy meatball, for all your meatball needs. Served with a smooth herb and spice, white wine tomato sauce over steaming hot linguini!
Makes 38, 1 inch meatballs. Sauce and linguini serves 6 people
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Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious!
Makes 10 cups
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MEXICAN SLOPPY JOE ROTINI
Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary!
Makes 12-1/2 cups
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STEVE’S PERFECT MARINARA SAUCE
It’s simple, easy and comes out perfect every time!
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COUSCOUS ANTIPASTO SALAD
Steamed couscous and parsley tossed with marinated mushrooms, artichokes, red peppers, tomatoes and onion in a Balsamic garlic vinaigrette!
Makes 6-1/2 cups
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FRIED PEPPER AND EGGPLANT ANTIPASTO PASTA SALAD
The easiest pasta salad in the world!
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STEWED CABBAGE LINGUINI
Sautéed cabbage, sweet onion and celery with fresh garlic, fennel and caraway. Combined with tomatoes, and stewed till tender. Tossed with linguini. Subtle and delectable!
Serves 6 Continue reading “STEWED CABBAGE LINGUINI”
SWEET RED PEPPER TOMATO SAUCE
Sautéed sweet red peppers in extra virgin olive oil simmered in a fresh garlic and ground fennel tomato sauce with soy creamer. Served over thin spaghetti. Naturally sweet and fragrant!
Serves 6 Continue reading “SWEET RED PEPPER TOMATO SAUCE OVER THIN SPAGHETTI”