Baked Pasta with Tomatoes and Vegan Mozzarella

 I went looking through some old cookbooks. This is from the New York Times Cookbook, 1990, p 480, altered to fit our needs

Ingredients:
4 TBS vegan butter
1/4 cup olive oil
2-4 garlic cloves
1.5 cups onion, finely chopped
2 TBS tomato paste
2.5 cups canned tomatoes
salt and pepper to taste
1/2 tsp oregano
1 pound gluten free pasta
1/2 pound vegan mozzarella cheese
1/4 cup vegan parmesan cheese

Directions:
1. Preheat the oven to 350 F
2. Saute garlic and onion in the oil until tender
3. Add tomato paste, tomatoes. salt and pepper. Bring to a boil and simmer, uncover for 20 minutes.  Add oregano.
4. Cook pasta and drain
5. Mix pasta with mozzarella cheese and the butter. Butter the bottom of a casserole. Pour the sauce over the top and sprinkle with Parmesan cheese. Bake for 15-20 minutes.

Menu 5/13-5/17

 Monday: Dinner with friends

Tuesday: Burgers with Broccoli Pesto Salad

Wednesday: Baked Pasta with Tomatoes and Vegan Mozzarella

Thursday: Enchiladas

Friday: Falafels with Fava Bean Salad, too many leftovers last week, so we are preparing these recipes this week.

Pesto Sauce

 This recipe is from the New York Times Cookbook, 1990, p 498 with our changes. We plan to use it for a broccoli salad with diced red onion and lightly steamed broccoli.

Ingredients:
2 cups basil leaves, we used an heirloom purple basil
2 large garlic cloves
3 TBS pine nuts
1/3 cup vegan parmesan cheese
1/3 cup olive oil
3 TBS nutritional yeast
Salt to taste

Direction:
1. Rinse and pat dry basil leaves
2. Place leaves in a food processor
3. Crush garlic under a knife blade and add to the food processor
4. Add pine nuts, cheese, nutritional yeast, oil and salt. Process until thoroughly blended.
5. Use immediately or put in a one cup jar with a lids. Will keep for 1-2 weeks in the refrigerator or 1 year in the freezer

menu 5/6-5/10

 Monday: Dinner with friends

Tuesday:  Chik'n Divan
We added Meati Chik'n tenders

Wednesday: Falafels with Fava Bean Salad

Thursday: Southwest Meati Chik'n with Red Pepper Sauce
We used Meati chik'n

Friday: Lentil Roasted Red Pepper Chili

Menu 4/29-5/3

 Monday: dinner with Friends

Tuesday:  roasted vegetable kohlrabi noodle bowl

Wednesday: Black Bean Burger, FoK spring 2024, p 87

Thursday: Garlic Mushroom Pasta

Friday: Chik'n Tortilla Soup

Chik'n Tortilla Soup

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Hempe Chik'n Strips
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 14 oz black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add hempe chik'n strips, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Menu 4/22-4/26

 Monday: Dinner with Friends

Tuesday: Lo Mein

Wednesday:  Whole Darn Squash Pasta, FoK Spring 2024 p 77

Thursday: Vegan Feijoada, FoK Spring 2024 p 86

Friday: Chili

Menu 4/15-4/19

 Monday: Dinner with friends

Tuesday: Ethiopian wild rice pilaf

Wednesday: Amaranth Tabbouleh with Falafels in Bfree pitas with vegan taziki and humus.

Thursday: Pizza 

Friday: Stuffed Poblano Peppers