1. Separate broccoli florets from the stalks. Peel off rough outer fibers from the stalks. Slice peeled stalks about 1/2 inch thick.
2. Remove seeds of red bell pepper. Cut pepper into cubes.
3. Peel and wedge onion.
4. Bring water to boil in a pot. Lightly salt the water and add a dash of olive oil. Boil broccoli stalks first. When almost cooked, add florets and cook for another 3 minutes. Remove broccoli with a slotted spoon and set aside.
5. Bring water to a boil again. Add pasta and cook to al dante according to package instruction. When done, drain and run pasta under cold water. Drizzle some olive oil and shake pasta to coat. Set aside.
6. In a separate sauce pan, heat olive oil. Saute onion with hot pepper. Cover and cook till onion is fragrant and slightly soft.
7. Add red pepper. Add salt and pepper to taste. Add tyme and oregano. Cover and cook under medium heat till red pepper is done.
8. Add boiled broccoli, basil and a generous dash of white wine. Boil away the white wine and the vegetable is done.
9. Add pasta to vegetables. Add pine nuts and toss well.

1. Cook gnocchi according to instruction. Drained and set aside.
2. In a medium pot, heat olive oil. Saute garlic and basil until fragrant.
3. Add tomatoes. Cover and cook under medium heat until tomatoes are cooked and saucy, about 6-8 minutes. Take care not to burn the sauce.
4. Add chilies, salt, pepper and ground coriander powder. Stir well and turn off heat.
5. Add cooked gnocchi and toss to combine. Garnish with cilantro.

1. Peel and thinly slice potato (like thick cuts potato chips). Cube zuchini. Dice tomatoes.
2. Bring a pot of water to a boil. Salt and add a dash of olive oil. Cook pasta al dante. When done, drain and run cold water through pasta. Replace in empty pot. Add a drizzle of olive oil and shake pasta to coat. Set aside.
3. In a pan, heat a tablespoon of olive oil. Saute garlic and chilies. Add potato, rosemary and a pinch of salt. Cook for 1-2 minutes. Add about 1/4 cup of water and cover. Cook till potato is almost done. Add vodka and boil it off.
4. Add zuchini, oregano and tyme. Add salt and pepper to taste. Stir well and cover. Cook till zuchini is done. Turn stove off.
5. Combine cooked vegetables, pasta and tomatoes. Add nuts if using. Toss well.

1. Make thin slices of carrots with a peeler. Place carrot in a bowl. Add lemon juice, salt and pepper. Set aside to marinade.
2. Half bell peppers. Remove seeds. Place peppers cut down down on a cookie sheet lined with aluminium foil. Flatten pepper with hand. Brush pepper skin with some olive oil. Place under broiler to roast pepper till skin is blistered and charred.
3. Remove from oven and fold up foil to wrap roasted pepper. Let the pepper steam and cool in foil. When cooled, peel skin off pepper and dice roasted pepper. Set aside.
4. Bring a pot of water to boil. Lightly salt it and add a drizzle of olive oil. Cook orzo al dante. When done, drain and run pasta under cold running water. Place orzo in a bowl, add a drizzle of olive oil and toss to coat.
5. Mince olive and pepperoncini. Dice tomatoes.
6. In a large mixing bowl, combine olive, pepperoncini, carrots with the marinade, roasted pepper, tomatoes, pasta and cilantro. Toss well.
7. Using a little oil, toast walnuts and pine nuts. Add to pasta mixture and mix well.
8. In a little bowl, combine olive oil with a pinch of salt, pepper and basil. Add to pasta and toss well.

1. Cook pasta al dante as directed on package. Drain, run pasta under cold running water, toss to coat with some olive oil and set aside.
2. Heat some olive oil in a frying pan. Saute garlic, celery and carrot. Cover and cook (stirring occasionally) till vegetables are soft and slightly brown.
3. Add beans, broth, herbs (except for parsley), tomatoes, salt and pepper and cook for another 10 minutes. Add pasta and let simmer for another 2 minutes.
4. Add parsley and stir in hot soup. Serve immediately.

1. Halve red peppers, remove stem with seeds. Place flattened, cut side down, on a cookie sheet lined with aluminium foil. Brush pepper skin with olive oil. Place on top rack of oven and set oven to broil. Broil till pepper skins are charred. Be careful not to set off fire alarm! Remove from oven, wrap peppers in the underlying foil and allow pepper to soften in its own steam.
2. When pepper is cold enough to touch, peel skin. And dice pepper. Save any juice from the roasting.
3. *** The above procedure can be simplified by using bottled roasted red pepper. Use two peppers worth.
4. I use raw walnut pieces, dry toast them in a frying pan under low heat, stirring often taking care not to burn the nuts. This can again be omitted by using store-bought ready-toasted walnuts.
5. Cook pasta according to instruction till al dante. Drain and rinse through cold water.
6. While cooking pasta, in a frying pan, heat 1 teaspoon of olive oil. Add chilies. Then add roasted pepper and tomatoes. Add cooking wine, Mrs Dash seasoning or herbs, and salt to taste. Cover and cook briefly till tomatoes soften just a little. Add to drained pasta and stir well.
7. Halve avocados, remove seed. Using a small paring knife, score flesh in cross-hatch pattern and spoon out the flesh. Place in a bowl. Add 1 tablespoon of lemon juice to prevent avocado from turning brown. Add chopped walnuts, salt and pepper. Stir gently to combine. Transfer to pasta mixture and gently stir in, distribute evenly but do not mash avocado.
8. In the bowl with the saved roasted pepper juice, add the rest of lemon juice and olive brine (or salt). Add to pasta and mix well. Garnish with cilantro.

Back to ...

Vegan Page

Home

Personal Page