150 Vegan Favorites

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Two-Bean Salad With Corn And Artichokes

Spaghetti With Mushroom Marinara

 

* Exported from MasterCook *

 

Spaghetti With Mushroom Marinara

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 113

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons dry red wine

1 tablespoon olive oil

12 ounces white mushrooms -- sliced

4 ounces cremini or shiitake mushrooms -- sliced

1 small yellow onion -- chopped

2 cloves garlic -- minced (2 to 3)

14 ounces canned stewed tomatoes

14 ounces canned tomato puree

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon dried red pepper flakes

1/2 teaspoon salt

2 1/2 quarts water

8 ounces spaghetti

 

Yield: 4 servings

 

A medley of mushrooms gives this rustic pasta dish an interesting woodsy

flavor.

 

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

mushrooms, onion, and garlic and cook, stirring, for 7 to 9 minutes. Stir

in the tomatoes, tomato puree, oregano, basil, red pepper flakes, and salt.

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

occasionally (partially cover the pan to prevent the sauce from splattering).

 

Meanwhile, in another 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, 8 to 10 minutes, stirring occasionally. Drain

in a colander.

 

When the sauce is ready, transfer the spaghetti to warm serving plates and

spoon the sauce over the top.

 

 

 

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* Exported from MasterCook *

 

Two-Bean Salad With Corn And Artichokes

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 64

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

15 ounces canned chick-peas -- drained

15 ounces canned red kidney beans -- drained

OR black-eyed peas

14 ounces canned artichoke hearts

drained and coarsely chopped

4 whole scallions -- trimmed and chopped

2 large tomatoes -- diced

11 ounces canned corn kernels -- drained

3 cloves garlic -- minced (3 to 4)

2 tablespoons olive oil

2 tablespoons balsamic vinegar -- up to 3

1/4 cup chopped fresh parsley

2 teaspoons dried oregano

1/2 teaspoon black pepper

1/2 teaspoon salt

 

Yield 6 servings

 

This quick-and-easy bean salad is spruced up with mellow balsamic vinegar

and a medley of herbs.

 

In a large mixing bowl, combine the chick-peas, beans, artichoke,

scallions, tomatoes, corn, garlic, oil, vinegar, parsley, oregano, pepper,

and salt and blend well. Refrigerate the salad for at least 30 minutes to

1 hour to allow the flavors to meld together. (The salad may be made up to

a day ahead of time.)

 

Serve the salad over a bed of leaf lettuce.

 

 

 

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