Vegan Creamy Mushroom Pasta
Grandma DeVince's Pasta e Fagioli
Pasta e fagioli is an Italian staple that has as many variations as there are regions and families. With that in mind, I consider our family’s version more of a guideline than a recipe. Utilizing beans, onions, and tomato paste as a base for a flavorful stock, this recipe can be as basic or as dressed up as you’d like. Although perfectly hearty without any toppings, I borrow the same technique employed for Asian noodle soups and top with lightly cooked vegetables. Steaming or sauteeing your vegetables separately instead of cooking them in the broth allows the vegetables to maintain some snap. Just be sure to properly season those veggies with salt, pepper, or even garlic before topping up. And when fresh herbs are abundant, basil or parsley are perfect accompaniments as is cheese or nutritional yeast. Go ahead and make it your own and use whatever you have on hand.
Baked Cheese and Vegetable Pasta
Declaring this a light dish, would certainly be a misnomer, but compared to most macaroni and cheese or alfredo dishes, it’s undoubtedly lighter. Using a combination of buttermilk and sharp cheeses, imparts a lot of tangy flavor with a little less fat.And of course, including the brassicas not only lightens the calories but also adds contrasting flavor and texture. Butter can certainly be subbed for the olive oil for a more purist mac and cheese experience, but I like the depth of flavor that I get from olive oil.
Creamy Summer Squash and Sage Pasta
VEGAN TOMATO CURRY WITH EGGPLANT
A perfect way to utlilize your end of Summer bounty… Feel free to toss in extra herbs, chilies, or a bell pepper or substitute summer squash for the eggplant. Utilize whatever basil you have on hand- Thai, sweet Italian, or lemon basil. Each have their own character and will yield delicious results.
Vegan Summer Squash Pesto Pasta
Cheese Stuffed Basil Falafel
These protein packed snacks are perfect with spaghetti, in a sandwich, or just as an app with tomato sauce. Skip the cheese or try cashew mozz for vegan fare, and keep the falafel size small to maximize crunch!
TOMATO PASTA SAUCE
This everyday dish can be adorned with summer’s bounty and upgraded with fresh pasta or kept simple with dried herbs and boxed spaghetti. Make it as mild or spicy as you'd like and pair with the herbs of your choosing. Blend smooth for a luxuriously creamy texture or leave it chunky for a more rustic and tomato-y bite.
VEGAN LEMONGRASS NOODLE SOUP
Personalize this lovely dish by garnishing with your favorite accompaniments. Add punch with chives, turn up the heat with chilies, or keep it mellow with sweet basil.
Noodle soup typically starts with a pre-made stock spiked with fish sauce and finished with crisp yet tender vegetables. This recipe skips the fish sauce for a vegan concoction. And, instead of cooking all the vegetables at the end, I incorporate half the veggies- cabbage, carrot, and tomato- into the water for a long simmer and create a flavorful broth. Then, I finish the soup by quick cooking veggies for some crunch. If, however, you use pre-made stock, you can add all the veggies at the end.
GRILLED VEGETABLES & NOODLES
For an at-home "stir-fry" that rivals your favorite Asian restaurant, break out the grill! A grill basket is essential for this endeavor and makes this dish much easier. I add eggs for protein because I always have them, but grilled tofu is an obvious vegan substitute.
Mushroom Ramen Soup
This rich, "meaty" broth starts with mushrooms for depth and roasted onions & garlic for a touch of smoke. Rounding out the the complex flavors are fennel, cinnamon, anise, and clove.
For quick weekday prep, make the broth the night before. Add the tofu to allow it to marinate in refrigerator overnight. The next day, just prepare the noodles, toss the remaining mushrooms into the stew, and simmer until just tender. Serve with the noodles and top with palate pleasing accompaniments.
WINTER IS COMING VEGETARIAN LASAGNA
Smoked mozzarella, fennel seed, and mixed mushrooms impart a "meaty" flavor otherwise absent in vegetarian lasagnas. Because this dish is a guest favorite, it's often featured at my Game of Thrones watch parties.
I love shiitakes in this recipe, but mix and match mushrooms as you see fit. If you have the time, try making the pasta and/or the ricotta cheese. Because fresh pasta readily absorbs the sauce, dried pasta really is dull by comparison. The casserole can be made in advance and freezes beautifully.
FRESH RICOTTA
Fresh ricotta is ridiculously simple to make, and the result is a delicately creamy flavor with which its store bought counterpart cannot compare. For almost every application, you're going to want to use vinegar as the acid. If you're pairing your ricotta with a cream based sauce or dessert, however, using lemon juice may be appropriate.