Quick Tomato Based Sauce and Shells

Mini shells
Oregano
Parsley
Basil
Salt
Pepper
1 can diced tomatoes
10 button mushrooms, chopped in large chunks
2 cloves garlic, minced
1/2 red onion, thinly sliced
8 oz extra firm tofu, cubed (optional)

Cook shells according to package directions.

In a sauce pan, sautee garlic and onion in light olive oil.
Add mushrooms and lightly sautee.
Add tomatoes (with juice) to sauce pan and heat thoroughly.
dd spices to taste.
Serve over pasta.
Sprinkle vegan Parmesan over the top and enjoy!

Rosemary and Thyme Roasted Poatoes

1 pound red potatoes chopped in large chunks
2 tablespoons fresh rosemary
2 teaspoons thyme
2 tablespoons extra virgin olive oil
Salt and Pepper to taste

Combine all ingredients in a casserole dish.
Bake for 45 minutes at 400 degrees F, stirring occasionally, until crispy on the outside and tender inside.

Serves 4

Scrambled Tofu

From the post punk kitchen—this recipe rocked my socks! I added asparagus (surprise, surprise), and loved it a ton!

One note, light on the nutritional yeast. I think she uses waaaaaayyyy too much.

Light Pasta Salad

Look ma—I can take pictures!

Today's recipe came from my head.

1/2 lbs bowtie pasta
1 good sized tomato
3 green onions
1 small shallot
1 yellow bell pepper
5 or 6 mushrooms

basil
pepper
lemon
balsamic vinegar
olive oil

Cook pasta according to package directions. Drain, rinse with cold water.
Meanwhile cube vegetables, place in large mixing bowl.
Toss in pasta and add remaining ingredients to taste.

Pumpkin Cheesecake

I attended a pie party last week. I was craving cheesecake and decided that it would hit the spot. In my searching for recipes I found this one: Pumpkin Cheesecake.

Again, no alterations were made, so I'm not going to re-post. But, lots of thanks to fat-free vegan (um... this isn't fat-free, sorry).

Oh, and this baby took 3rd place in the ultra-formal pie tasting contest. I didn't get to taste the other pies, since they weren't vegan, but I have it on good authority we done good.

Vegan Pot Pie

Usually I make a lot of alterations to recipes I use, so I re-post the recipe complete with alterations. However, this particular recipe needed no alterations in the least. So, rather than re-posting I'm just going to link to it. Seriously delicious pot pie! Try it, love it.

"Chicken" Pot Pie from vegan dad.

I took this to a non-vegan pot luck and it was well received by all.

Basil Rosemary Mashed Poatoes

Tonight's recipe is all to-taste. Sorry, but, I just threw it in a bowl and loved it.

Red potatoes
Fresh basil -- sliced and bruised
Fresh rosemary -- crushed and well bruised
Vegan 'butter'
Almond (or soy or rice) milk
Salt (optional)
Pepper (optional)

Don't peel potatoes, dice and boil until tender.
Drain.
In a bowl combine all ingredients to taste and until you achieve your desired consistency.

Red Potato Salad

Desperate for red potato salad with dill I found this recipe and made the necessary changes.

7-8 red potatoes - diced
2 cloves garlic - minced
1/3 small red onion (about 1/2 cup) - diced
2 cups Vegenaise
2-3 T dijon mustard
2 T dry rosemary leaves - crushed (after measuring)
1 T dried dillweed

1. Scrub potatoes and dice. Boil until tender, but not mushy. Drain
and let cool.
2. In a medium sized bowl combine remaining ingredients, be sure to
crush the rosemary leaves just before adding to the mix to bring out
the flavor.
3. When potatoes are cool gently combine with sauce.
4. Season to taste with extra dillweed, or rosemary

My salad was a bit too saucy, so you might want to add a couple more potatoes.