Recipes

Red Pepper Shimeji Mushroom Penne

6/20/2012

2 cups cooked penne pasta
1/8 cup minced Italian parsley
2 cups shimeji mushroom
1/8 cup minced cherry tomato
1 tbsp nutritional yeast
2 sheets of vegan smoked provolone cheese
dash red pepper flakes
dash of salt dash of cracked pepper
dash of oil
1/3 cup water

Saute mushroom with oil and salt until tender in medium high heat for 2 minutes and set aside. Saute parsley with oil in medium high heat for 30 seconds and then stir in the pasta, add salt and pepper then set aside. For the sauce, saute tomato until soft and add water, vegan cheese, nutritional yeast, red pepper and stir until a creamy consistency, then add mushroom and pasta.

Stuffed Jumbo Pasta Shells

6/20/2012

10 cooked jumbo pasta shells
3 cups minced mushroom
1 cup minced TVP/setan
1 cup firm mashed drained tofu
½ cup cooked drained minced chard
¼ cup fresh herbs: rosemary, savoy, oregano, sweet Italian basil, thyme, Italian parsley
1 tsp cracked pepper
3 tbsp oil
1 tsp salt
2 tsp oil
5 red rip tomato
dash of sugar and salt
½ cup toasted crispy golden bread crumbs

For the tomato sauce, boil whole uncut tomato in water for 1 minute until skin rips, remove from pot, drain water and skin the tomato. Cook tomato in high heat with a dash of oil and water for 7- 10 minutes until dissolves into sauce, add sugar and salt to taste, set aside. For the stuffing, saute herbs, tofu, mushroom, setan, salt, and pepper in oil on high heat for 3 minutes then turn heat to medium low and cook for 5 minutes until caramelized. Then turn heat to medium high stir in 1/4 cup tomato sauce, cook for 5-10 minutes until sauce becomes thick. Add chard and bread crumbs to the mixture and turn off heat. Stuff pasta shells and serve hot with sauce.

Kabocha Squash Gnocchi

6/20/2012

2 cups gnocchi
3 cups water
1 cup chopped kabocha squash
2 cups water
1 tsp fresh thyme
dash of salt
dash of cracked black pepper
dash of oil

Boil gnocchi in 3 cups of water until all floated to the top, drain, and then set aside. For the sauce saute the kabocha in medium high heat until the sweet aroma rises, about 2 minutes then add water, salt, cracked pepper, thyme, and cover with lid for 15 minutes or until soft. Stir and mash or put in blender until smooth. Pour on top of gnocchi, serve hot.

King Oyster Mushroom Linguini Pasta

6/20/2012

2 cups cooked linguini
1 cup sliced fresh king oyster mushroom
1/8 cup minced fresh Italian parsley
1/4 cup water
dash of salt
dash of cracked pepper
dash of olive oil

Saute mushrooms in medium high heat with oil and water. Drain the mushroom and put the mushroom sauce back in the pan, add salt, pepper, parsley cook for 30 seconds in medium high heat, then add linguini and mushroom and cook for another minute.

Roasted Poblano Red Chili Angel Hair Pasta

6/20/2012

2 cups cooked angel hair pasta
1 roasted skinned seeded poblano chili
3 cups red vine tomato
1 tbsp minced cilantro
dash of salt
dash of cracked pepper
dash of red chili flake

Boil whole tomato for 1 minute until skin cracks. Remove from water and skin the tomato. Put the tomatos back in the pan on high heat add red chili flakes, and cook tomatos for 4 minutes until dissolved. Blend poblano chili till smooth, add into the sauce along with salt cracked pepper. Toss in the pasta and serve.

Artichoke in Pesto Sauce

6/12/2012

1 cup raw pine nut
3 cup pre-roasted salted cashew
1 cup fresh sweet Italian basil leaves
2 tbsp fresh oregano leaves
3 cup oil or water
dash of sea salt
dash of cracked black pepper
4 artichoke halves blanched

Toast pinenuts on a pan over medium low heat, 6-10 minutes until aroma fills the air, be careful not burn the pinenuts to avoid bitter flavor, set aside to cool. Put all the mixture in a blender and blend till desired consistency. Place pesto on the center of artichoke heart.

Red Pepper Shimeji Mushroom Penne

Stuffed Jumbo Pasta Shells

Kabocha Squash Gnocchi

King Oyster Mushroom Linguini Pasta

Roasted Poblano Red Chili Angel Hair Pasta

Artichoke in Pesto Sauce

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