Make this delectable recipe gluten-free by using brown rice pasta.
- Beans and Legumes
- Blog Recipe of the Week
- Cooking Tips
- Desserts & Sweets
- Eat To Live
- Featured Recipes
- Main Dishes
- Meat Substitutes
- Pressure Cooker
- Recipes with Photos
- Rice and Grains
- Sandwiches and Spreads
- Sauces & Seasonings
- Soups and Stews
if you like you can also add some nutritional yeast or some fat-free vegan cheese (if this is available)
Adapted From A Potful of Recipes, Joanna Lund
I made this last night and it came out very well. To make it truly fatfree, you need to leave off the peanuts. (But I was bad and ate the peanuts–they added a lot to it!) I served it with some broccoli, carrots, and cabbage that I steam-fried with garlic and ginger and finished off with a splash of soy sauce. The vegetables were a real hit!
This recipe is great because it doesn’t require any ingredients you can’t get at a regular grocery store. Even meat eaters like this one, and it’s very hearty.
This is pretty hearty and easier to make than the long list of ingredients implies.
Source: Vibrant Life Magazine/Oct.
I invented this recipe last night to use up some of the many tomatoes I have ripening right now. It was yummy!
“Pasta For All Seasons”
From The Almost No-Fat Cookbook by Bryanna Clark Grogan, pages 115 and 41.
The Center for Science in the Public Interest calls home-made spaghetti sauce “better than bottled.” I call it “easier than you think.” Contrary to what I’ve found in a lot of overpriced cookbooks, pasta sauce works just fine if you let it cook for just as long as it takes your pasta to boil.
My favorite pasta recipe is a creamy basil sauce over any kind of pasta.
Arrange the noodles on, and garnish with sesame seeds and chinese parsley.
1 pound spaghetti
1 pound vegetables — cut for stir-fry (can use frozen vegetables; I like a mixture that includes broccoli and carrots) …
One of two pasta recipes we use on the menu at the school where I work. The students really like them.
- Oven-Fried Eggplant PoBoy SandwichesWhen I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I […]
- Loving Portland Like WaterWhen I was first beginning my search for a new home in Portland late last Spring, Mike and Kelly took me out to a secret spot beyond the Portland area they like to hike and swim. It was a hard hike for me on a hot day, complete with walking across a log bridge with […]