The Happy Herbivore Cookbook (37 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
NUTRITIONAL INFORMATION
Calories 568; Calories from Fat 39; Total Fat 4.4g; Cholesterol 0mg; Total Carbohydrate 100.3g; Dietary Fiber 13.8g; Sugars 7.0g; Protein 32.4g
Calories 568; Calories from Fat 39; Total Fat 4.4g; Cholesterol 0mg; Total Carbohydrate 100.3g; Dietary Fiber 13.8g; Sugars 7.0g; Protein 32.4g
Serves 4
| The quintessential comfort food of my childhood made healthy and vegan.
| The quintessential comfort food of my childhood made healthy and vegan.
6 oz uncooked whole-wheat
or brown rice ziti
2
1
â
2
c tomato and basil
marinara sauce
salt, to taste
pepper, to taste
1 recipe TVP Beef
Crumbles (pg. 140)
1 recipe Pizza Cheese (pg. 242)
or brown rice ziti
2
1
â
2
c tomato and basil
marinara sauce
salt, to taste
pepper, to taste
1 recipe TVP Beef
Crumbles (pg. 140)
1 recipe Pizza Cheese (pg. 242)
1. Preheat oven to 350°F.
2. Grease 8-inch casserole dish and set aside.
3. Cook pasta al dente according to package directions.
4. Drain and immediately toss with marinara.
5. Add salt and pepper, then mix in TVP.
6. Transfer to prepared casserole dish and bake for 20 minutes.
7. Pour cheese sauce (from Pizza Cheese recipe) over top and bake for another 10 minutes.
Serves 2 to 4
| This dish is a great way to use up leftover Spicy Sausage (pg. 150) and because it comes together as fast as you can boil pasta, it's also a terrific weeknight meal.
| This dish is a great way to use up leftover Spicy Sausage (pg. 150) and because it comes together as fast as you can boil pasta, it's also a terrific weeknight meal.
8 oz whole-wheat penne, uncooked
1 c marinara sauce
2 Spicy Sausage (pg. 150),
sliced thick
cooked spinach or chard, as
desired (optional)
vegan Parmesan
pepper, to taste
1 c marinara sauce
2 Spicy Sausage (pg. 150),
sliced thick
cooked spinach or chard, as
desired (optional)
vegan Parmesan
pepper, to taste
1. Cook pasta according to package directions, then drain.
2. Immediately add marinara, stirring to ensure all pasta is evenly covered.
3. Mix in Spicy Sausage and spinach or chard, if using.
4. Generously sprinkle vegan Parmesan and pepper over top before serving.
NUTRITIONAL INFORMATION
BAKED ZITI
Calories 3 29.8; Calories from Fat 31.5; Fat 3.5g; Cholesterol 0mg; Total Carbohydrate 56.7g; Dietary Fiber 11.3g; Sugars 11.3g; Protein 16.1g
Calories 3 29.8; Calories from Fat 31.5; Fat 3.5g; Cholesterol 0mg; Total Carbohydrate 56.7g; Dietary Fiber 11.3g; Sugars 11.3g; Protein 16.1gSPICY SAUSAGE & PENNE
Calories 349; Calories from Fat 15; Total Fat 1.7g; Cholesterol 0mg; Total Carbohydrate 57.1g; Dietary Fiber 9.8g; Sugars 5.4g; Protein 28.7g
Calories 349; Calories from Fat 15; Total Fat 1.7g; Cholesterol 0mg; Total Carbohydrate 57.1g; Dietary Fiber 9.8g; Sugars 5.4g; Protein 28.7g
Serves 4
|
Pictured on pg. 154
| This Alfredo comes together in an instant and is perfect when you're in the mood for a rich and creamy pasta dish. The sauce is also great over broccoli or served as an appetizer with crusty bread. I also like to add 2 cups of cooked peas to this recipe for added nutrition and overall presentation.
|
Pictured on pg. 154
| This Alfredo comes together in an instant and is perfect when you're in the mood for a rich and creamy pasta dish. The sauce is also great over broccoli or served as an appetizer with crusty bread. I also like to add 2 cups of cooked peas to this recipe for added nutrition and overall presentation.
8 oz uncooked whole-wheat
or brown rice fettuccine
112.3-oz package Mori-Nu
tofu
1 c non-dairy milk
1
â
4
tsp granulated garlic
powder
1
â
4
tsp granulated onion
powder
1
â
4
tsp ground nutmeg
1
â
8
tsp fine salt
pepper, to taste
dash of cayenne powder
1
â
2
c nutritional yeast
1 tbsp vegan Parmesan
(optional)
fresh pepper
2 tbsp chopped fresh
parsley (optional)
2 tbsp Bacon Bits (pg. 137)
or brown rice fettuccine
112.3-oz package Mori-Nu
tofu
1 c non-dairy milk
1
â
4
tsp granulated garlic
powder
1
â
4
tsp granulated onion
powder
1
â
4
tsp ground nutmeg
1
â
8
tsp fine salt
pepper, to taste
dash of cayenne powder
1
â
2
c nutritional yeast
1 tbsp vegan Parmesan
(optional)
fresh pepper
2 tbsp chopped fresh
parsley (optional)
2 tbsp Bacon Bits (pg. 137)
CHEF'S NOTE:
Drained silken tofu may be substituted for the Mori-Nu.
Drained silken tofu may be substituted for the Mori-Nu.
1. Cook pasta according to package directions, then drain and set aside.
2. Combine tofu, non-dairy milk, garlic and onion powders, nutmeg, salt, pepper, and cayenne powder in a food processor and blend until smooth and creamy.
3. Transfer to a saucepan and whisk in nutritional yeast and vegan Parmesan if using.
4. Heat sauce over medium heat and allow it to thicken.
5. Taste, adjusting seasonings and vegan Parmesan as needed.
6. Add pasta and peas or other vegetables, if using, and stir to coat.
7. Garnish with fresh pepper, parsley, and Bacon Bits.
VARIATION
Pasta Venice
Cook one 10-oz package of frozen spinach according to directions, squeezing out any excess water. Sprinkle with 1 tbsp of garlic powder and 2 tsp of lemon juice and set aside. Drain 1 15-oz can of diced tomatoes. Toss cooked spinach, tomatoes, and
1
â
3
cup of Bacon Bits (pg. 137) with cooked pasta and Alfredo sauce and omit parsley.
Cook one 10-oz package of frozen spinach according to directions, squeezing out any excess water. Sprinkle with 1 tbsp of garlic powder and 2 tsp of lemon juice and set aside. Drain 1 15-oz can of diced tomatoes. Toss cooked spinach, tomatoes, and1
â
3
cup of Bacon Bits (pg. 137) with cooked pasta and Alfredo sauce and omit parsley.
NUTRITIONAL INFORMATION
Calories 247; Calories from Fat 19; Total Fat 2.1g; Cholesterol 0mg; Total Carbohydrate 39.1g; Dietary Fiber 7.8g; Sugars 1.8g; Protein 16.5g
Calories 247; Calories from Fat 19; Total Fat 2.1g; Cholesterol 0mg; Total Carbohydrate 39.1g; Dietary Fiber 7.8g; Sugars 1.8g; Protein 16.5g
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