150 Vegan Favorites: pasta

[Guest guest]

I really like this book because the recipes are basic and it is easy to

remove the cooking oil making them very low fat. I found Solomon's Global

Vegetarian and Lean Bean books at the used bookstore, but bought this one.

I would like to find his rice book and his soup book at the used book store

too.

 

Pasta With Oven-Broiled Vegetables

Pasta Marinara With Broccoli

 

* Exported from MasterCook *

 

Pasta Marinara With Broccoli

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 110

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 medium yellow onion -- diced

2 large garlic clove -- minced

28 ounces canned plum tomatoes

2 tablespoons chopped fresh parsley

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon black pepper

1/2 teaspoon salt

3 quarts water

8 ounces pasta spirals or bow-tie pasta

1 bunch broccoli -- cut into florets

1 cup canned red kidney beans -- drained

 

Yield 4 servings

 

The secret to creating a great marinara sauce is to use canned plum

tomatoes. They have a rich, robust flavor and thick texture. Broccoli

adds a nice crunch to this dish.

 

In a large saucepan, heat the oil over medium heat. Add the onion and

garlic and cook, stirring, for about 4 minutes. Add the tomatoes, parsley,

oregano, basil, pepper, and salt and bring to a simmer over medium-high

heat. Reduce the heat to low and cook for 15 to 20 minutes, stirring

occasionally.

 

In another large saucepan, bring the water to a boil over medium-high heat.

Add the pasta, stir, and return to a boil. Cook for 8 minutes, then stir

in the broccoli florets. Cook until the pasta is al dente about 4 minutes,

stirring occasionally. Drain the pasta and broccoli in a colander and

transfer to a large sewing dish.

 

Transfer the red sauce to a food processor fitted with a steel blade (or to

a blender) and process until smooth, about 5 seconds. Return the sauce to

the pan and stir in the beans. Return to a gentle simmer over medium heat.

 

Ladle the sauce over the pasta and broccoli and serve at once.

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Pasta With Oven-Broiled Vegetables

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 117

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 tablespoons red wine vinegar

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1/4 teaspoon ground cayenne

1/2 teaspoon salt

1 zucchini

quartered lengthwise

1 medium red onion -- quartered

1 red bell pepper -- cored and seeded

3 portobello mushrooms with stems removed -- (3 to 4)

2 1/2 quarts water

8 ounces linguine or spaghetti

 

Yield: 4 servings

 

For this nutritious entree, linguine is tossed with broiled and lightly

marinated vegetables. Meaty portobello mushrooms add a touch of panache.

 

In a large bowl, combine the oil, vinegar, parsley, oregano, cayenne, and

salt. Set aside.

 

Preheat the oven broiler.

 

Arrange the zucchini, onion, bell pepper, and mushrooms on a baking pan.

Broil the vegetables until they are tender, about 5 minutes on each side.

Remove the vegetables as they become done and transfer to a cutting board.

Let cool slightly and then coarsely chop. Toss the vegetables with the

dressing.

 

In a large saucepan, bring the water to a boil over medium-high heat. Add

the pasta, stir, and return to a boil. Cook over medium heat until al

dente, S to 10 minutes, stirring occasionally. Drain in a colander.

 

Add the pasta to the roasted vegetables and toss. Serve at once.

 

 

 

- - - - - - - - - - - - - - - - - -