SPAGHETTI WITH SPINACH AND MUSHROOMS

Yesterday I Made:

SPAGHETTI WITH SPINACH AND MUSHROOMS for DINNER.

Recipe from VEGETARIAN TIMES MAY/JUNE 2007 issue.

Whole wheat spinach spaghetti cooked in a broth seasoned with red chili pepper flakes and saffron.

And then mixed with spinach, mushrooms and garbanzo beans.

I've had this recipe for 2 years but I've never had the urge to make it.

Why? Because I dislike mushrooms.

My husband doesn't care for mushrooms but he'll eat them.

For some crazy reason, I decided to give this dish a chance.

Both my husband and I didn't love it, but we didn't hate it.

There's just nothing special about this dish.

So in conclusion, I would never make this again.

PASTA PRIMAVERA WITH FRESH VEGGIES AND HERBS

Yesterday I Made:

PASTA PRIMAVERA WITH FRESH VEGGIES AND HERBS for DINNER.

Whole wheat penne with red and yellow bell peppers, carrots, zucchini, asparagus, tomatoes, green onions, basil, pine nuts, and red pepper flakes.

Once again, another great recipe from The Vegan Table By Colleen Patrick-Goudreau.

This recipe uses all the great fresh vegetables to season the pasta.

Lots of prep work, but when you take your first bite, you know it was all worth it.

ZA ZA ZITI

Yesterday I Made:

ZA ZA ZITI for DINNER.

Recipe from VEGNEWS magazine May/June 2009 issue.

Rich tomato sauce, macadamia-nut ricotta, creamy cashew sauce, and whole wheat penne (couldn't find whole wheat ziti).

Baked and eaten just like lasagna and paired with a romaine salad with a "Honey Mustard Salad Dressing from The Vegan Table.

This recipe is really time consuming since there are 4 different steps to it.

From cooking the pasta, to making the tomato sauce, ricotta sauce, and the creamy cashew sauce.

Oh, and you also have to do soak the macadamia nuts for 4 hours prior to making the ricotta.

But it was well worth all the work and all the dirty dishes and appliances.

It's not a dish I would make often because of all the work.

But I will definitely keep it in mind when I'm in the mood for a baked pasta dish.

BAKED MACARONI AND CHEESE

Last Thursday I Made:

BAKED MACARONI AND CHEESE for DINNER.

Recipe from VEGNEWS MAGAZINE JAN./FEB. 2008 issue.

Thick and creamy mac & cheese without the "cheese."

Never thought this would be possible after becoming vegan, but this recipe proved me wrong.

The sauce is made with potatoes, carrots, raw cashews, shallots, dijon mustard, garlic, spices and topped with homemade breadcrumbs.

I've actually made this recipe several times and even posted about it here.

My husband and I could finish this entire casserole just by ourselves in one night.

It is that good!

But I paired it with a salad to prevent that from happening.

If anyone wants this recipe, I'll be happy to share it.

Just leave a comment with your email address.

SPAGHETTI WITH THREE-TOMATO SAUCE

Today I Made:

SPAGHETTI WITH THREE-TOMATO SAUCE AND ITALIAN TOFURKY for DINNER.

Recipe from EVERYDAY FOOD MAGAZINE.

Crushed, sun-dried, and cherry tomatoes in a spicy garlicky sauce.

This is one of the greatest pasta recipes ever!

I also served an Heirloom Lettuce salad with the famous ASIAN MIRACLE DRESSING.

VEGAN EGGPLANT PARMESAN

Yesterday I Made:

VEGAN EGGPLANT PARMESAN WITH ARRABIATA SAUCE OVER ANGEL HAIR PASTA for DINNER.

Recipe from HAPPYHERBIVORE.

Thick slices of breaded and seasoned eggplant baked and plated over a bed of angel hair pasta and topped with arrabiata sauce.

PASTA DELLA CALIFORNIA AND TOFU CHOCOLATE MOUSSE

Today I Made:

PASTA DELLA CALIFORNIA for DINNER.

Recipe from VEGANOMICON.

Whole wheat linguine, arugula, broccoli, lemon juice and zest, red chili pepper flakes, and avocado.

This was actually my second time making this recipe.

The first time, I used broccolini and spinach instead of broccoli and arugula, which I think makes a better dish.

The arugula was way too bitter for me.

And the broccoli doesn't add anything to the recipe.

The avocado was our favorite part.

It seems a little odd at first to eat warm avocado, but it actually does work.

So creamy and delicious.

Today I Made:

TOFU CHOCOLATE MOUSSE for DESSERT.

Recipe from marthastewart.com.

Chocolate chips, silken tofu, soy milk, and cacao nibs.

This is has got to be one of THE best desserts ever!

And not just because it's a chocolate dessert.

But because it's SO SIMPLE to make.

All you do is melt the chocolate chips in the microwave.

Add the tofu, warm soy milk, and chocolate chips into a food processor.

Process until smooth and pour into individual ramekins and refrigerate for a few hours.

Top with cacao nids or shaved chocolate.

I highly recommend making this dessert.

You will not be disappointed.

PUMPKIN PASTA

Today I Made:

PUMPKIN PASTA and BABY GREEN SALAD.

Pasta recipe from EVERYDAY FOOD Magazine, but I don't remember which issue.

The sauce for the pasta is made up of 5 ingredients:

-olive oil

-kale

-canned pumpkin

-vegetable broth

-jarred sun-dried tomato pesto

-sliced almonds

Mix the sauce with the par-cooked pasta and bake for 30 minutes.

The recipe calls for a 9x13 baking dish, I used small ramekins instead.

Perfect serving size.

The top is crunchy and the bottom soft and creamy.

Reminds me of macaroni and cheese.

Easy, tasty, and it looks beautiful too.

The salad is a mix of baby greens, julienned beets, pomegranate seeds, chickpeas, red onion, pumpkin seeds, and our favorite dressing, ASIAN MIRACLE DRESSING.

ROASTED GARLIC AND WALNUT LINGUINE

Today I Made:

ROASTED GARLIC AND WALNUT LINGUINE AND SPINACH SALAD for DINNER.

Linguine recipe from FRESH AND FAST VEGAN PLEASURES by AMANDA GRANT.

Roasted garlic, toasted walnuts, parsley, and whole wheat linguine.

This recipe calls for 2 whole heads of garlic, but they become sweet and very subtle when roasted.

So worries, no garlic breath.

The combination of the roasted garlic and walnuts was wonderful.

Another restaurant quality dish which I highly recommended it.

For tonight's salad, I decided to use spinach instead of our usual mixed greens.

But everything else is pretty much the same: carrots, red onions and Asian Miracle Dressing.

I prefer the mixed greens.

Can't wait for left overs tomorrow!!!