Tuesday, January 4, 2011

My Favorite Recipe- Vegan Style!

Kristen's Pasta Sauce (Vegan Style)                  

Pasta Sauce-
1 28oz. can of diced basil/oregano/garlic tomatoes (Hunts No Salt preferably) 
1 8oz. pack of Tofutti Better than Cream Cheese (dairy free)
3 large fresh basil leaves
2 pressed garlic cloves
3 tbs of olive oil
1 tbs of red wine vinegar

1 box of whole wheat whole grain pasta (linguine is ideal!)

Stir in "Cream Cheese" and tomatoes until combined. Then add the rest of the ingredients. Keep on low to medium heat and simmer for an hour. (If you are making other dishes along side the pasta dish, make the sauce first and allow it to simmer!)

Halved Brussel Sprouts and Portbello Mushrooms

Crazy Marinaded Portobello Mushrooms and Brussel Sprouts

Heat up liberal amount of olive oil in a large skillet.
Once oil is heated up- add minced garlic
Once garlic is browned- added halved brussel sprouts
Once brussel sprouts are becoming tender- added sliced portobello mushrooms
Once mushrooms are added- pour on marinade
Marinade- add desired proportions of soy sauce, olive oil, grapeseed, pure maple syrup, red wine vinegar (just a shake or two), and stone ground mustard
Cover veggies and let simmer and cook on low/medium heat

Little Asparagus!

Yummy Simple Asparagus!

Heat oven to 425
Wash and break off ends of asparagus
Drizzle olive oil over the top of asparagus
Sprinkle minced garlic over asparagus
Sprinkle garlic pepper over asparagus
Pop in the oven and cooking length will depend on the size of the asparagus. Just keep an eye on it! 

Big plate for Bubs for when he got home from work.
Mini sampler plates for Joe, Jean and Cliff

 Ask me, I will cook this for anyone anytime!

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