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
- Whenever you start your Amazon shopping through this link, FFV earns a small commission at no additional cost to you. Thank you for your support!
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.
- Oil-Free Baked Portobello FriesDo you know why vegan cooks are so creative? I think it’s because we’re constantly being tempted by interesting dishes on restaurant menus that are “vegan except for.” You know, the chickpea appetizer that is vegan–except for chicken broth. Or the hash browns that are vegan–except they’re cooked on a griddle alongside bacon. Or the portobello fries […]
- No Place Like HomeFrom the time I was a little girl, the plants and trees growing around my house have always been a part of what makes my house feel like home. In my childhood, it was my father’s pomegranate tree outside my bedroom window, and the specially grafted fruit tree in our backyard, lovingly created by Mr. […]