WHITE WINE RISOTTO WITH SHIITAKE MUSHROOMS & PEAS

SERVES 4 TO 6 PORTIONS

6 cups vegetable broth

3 tbsp. olive oil

1 onion, finely chopped

227g (8oz) shiitake mushrooms, trimmed and thinly sliced

2 garlic cloves, minced

1 cup Arborio rice

1/2 cup dry white wine

1/2 cup frozen peas, thawed

1/4 cup chopped fresh Italian parsley

3/4 tsp. sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 323kcal
Fat: 10.4g (1.7g S.Fat)
Carbs: 43.1g
Protein: 10.3g
Sugar: 4.4g
Sodium: 1324mg

METHOD

In a medium saucepan, bring the broth to a simmer and keep it there while you prepare the recipe.

Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to medium high and sauté the onion and mushrooms until they are soft. Cook for 1 minute, or until the garlic is fragrant. Cook until most of the liquid has evaporated, then add the rice and wine.

Stir in 1 cup of the broth and reduce the heat to a simmer. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 25 minutes).

Add the peas, parsley, and salt and pepper to taste. Season with pepper and continue to stir until the mixture is hot. Serve with additional salt to taste.

TUSCAN TOFU SCRAMBLE

SERVES 4 TO 6 PORTIONS

2 tbsp. olive oil

1 onion, chopped

227g (8oz) mushrooms, sliced

1 1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1/2 tsp. turmeric

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 (14 oz.) package firm tofu, crumbled

1/4 cup finely chopped sun-dried tomatoes

1 tbsp. nutritional yeast flakes

3/4 cup fresh basil, chopped

Sliced avocado (optional)

Crushed red pepper (optional)

NUTRITIONAL VALUES

Calories: 224kcal
Fat: 17.1g (3.2g S.Fat)
Carbs: 12.2g
Protein: 10.4g
Sugar: 4g
Sodium: 580mg

METHOD

Heat the oil in a large non-stick skillet over medium- high heat. Combine the onion, mushrooms, and 1 teaspoon of salt in a mixing bowl. Allow to cook until softened and lightly browned. Cook for 1 minute, or until the pepper, turmeric, onion powder, and garlic powder are fragrant. Combine the tofu, sun-dried tomatoes, nutritional yeast, and the remaining 1/2 teaspoon salt in a mixing bowl.

Allow to heat through and adjust seasoning to taste. Mix in the basil and, if desired, top with sliced avocado or red pepper.

EGGPLANT PARMESAN

SERVES 4 TO 6 PORTIONS

3 medium eggplants (about 3 1⁄4 lb / 52oz), sliced 1/4 inch thick

Sea salt

1 tbsp. olive oil, plus extra for brushing

1 onion, chopped

3 garlic cloves, minced

1 (26oz) jar marinara sauce

2 tbsp. brown sugar

2 tbsp. breadcrumbs for sprinkling

FOR THE MOZZARELLA SAUCE

1/4 cup chopped fresh basil

NUTRITIONAL VALUES

Calories: 271kcal
Fat: 8.3g (2g S.Fat)
Carbs: 44.8g
Protein: 7.4g
Sugar: 25.9g
Sodium: 761mg

METHOD

Preheat the oven to broil, set to high. Lightly grease two large baking sheets.

Place the eggplant in a colander and generously salt it. Allow for a 30-minute sweating period.

Meanwhile, heat the oil in a medium saucepan over medium-high heat to make the tomato sauce. Cook until the onion is soft and lightly browned. Cook for 1 minute after adding the garlic. Cook and stir in the marinara sauce and brown sugar for a few minutes more.

To remove excess moisture, wipe the eggplant with paper towels. Brush the eggplant with oil and place it on the baking sheets. Broil for 4 to 6 minutes, or until the top is browned.

Lower the oven temperature to 180°C/350°F. Lightly grease a 9 x 13-inch pan.
TO ASSEMBLE THE CASSEROLE
Arrange half of the eggplant slices in the bottom of the prepared pan, overlapping the slices. 1 tablespoon breadcrumbs, strewn on top On top of the breadcrumbs, layer half of the tomato sauce and half of the mozzarella sauce. Layers should be repeated. Bake for 20 minutes, uncovered. Serve with fresh basil on top.

RAWSAGNA

SERVES 4 TO 6 PORTIONS

FOR THE SUN-DRIED TOMATO SAUCE

2 cups (6oz) sun-dried tomatoes (dry- packed), soaked in water for at least 2 hours

1 tomato, chopped

1/4 cup olive oil

2 tbsp. lemon juice

2 tbsp. maple syrup

2 tsp. sea salt

1/4 tsp. crushed red pepper

FOR THE PINE NUT RICOTTA

1 1/2 cups (8oz) raw pine nuts, soaked in water for at least 1 hour

1 tbsp. lemon juice

1/4 cup plus 1 tbsp. water

2 tbsp. nutritional yeast

1 tsp. sea salt

FOR THE PISTACHIO PESTO

2 cups packed fresh basil

1/2 cup shelled raw pistachios

1/4 cup olive oil

1 tbsp. lemon juice

1/2 tsp. sea salt

1 large zucchini, halved and thinly sliced with a mandolin or vegetable peeler (room temperature)

2 large heirloom tomatoes, sliced (room temperature)

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 720kcal
Fat: 70.2g (8.3g S.Fat)
Carbs: 23.5g
Protein: 10.8g
Sugar: 12.7g
Sodium: 1542mg

METHOD

FOR THE SUND-DRIED TOMATO SAUCE
In a food processor, combine all of the ingredients. Pulse until everything is combined.

FOR THE PINE NUT RICOTTA
In a food processor, combine all of the ingredients. Pulse until everything is combined.

FOR THE PISTACHIO PESTO
In a food processor, combine all of the ingredients. Pulse until everything is combined.

TO ASSEMBLE THE LASAGNA
Lay two slices of zucchini side by side for each serving. Top with a large spoonful of tomato sauce and a small scoop of pesto and ricotta, respectively. Then layer 2 tomato slices, a large spoonful of tomato sauce, and a small scoop of pesto and ricotta. Layers can be repeated as desired.

Before serving, drizzle the lasagna with oil and season with salt and pepper.

BAKED TEMPEH IN MUSHROOM CREAM SAUCE

SERVES 4 TO 6 PORTIONS

1 tbsp. olive oil

1 (8oz) package tempeh, thinly sliced

1 cup raw cashews*

2 cups water

3 garlic cloves

2 tsp. sea salt

2 tsp. fresh thyme leaves, plus extra for garnish

2 scallions, trimmed and thinly sliced

227g (8oz) mushrooms

Sliced Paprika for garnish *If you are not using a high- powered blender, such as a Vitamix, soak cashews overnight or boil cashews for 10 minutes and drain. This will soften the cashews and ensure a silky smooth cream.

NUTRITIONAL VALUES

Calories: 288kcal
Fat: 20.8g (4g S.Fat)
Carbs: 16.8g
Protein: 14.5g
Sugar: 2.5g
Sodium: 765mg

METHOD

Heat the oil in a large non-stick skillet over medium- high heat and arrange the tempeh pieces in the skillet. Brown the tempeh on each side for about 5 minutes, flipping with tongs or a spatula. Place on a plate.

Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan lightly.

Puree cashews, water, garlic, and salt in a blender. Transfer to a large mixing bowl. Mix the thyme and scallions into the cashew cream with a spoon.

Arrange the mushrooms and tempeh in the prepared pan, then top with the cashew cream. Cover the pan with foil and sprinkle with paprika. Bake for 30 minutes, or until the mushrooms are tender. Before serving, garnish with fresh thyme and season with salt to taste.

AVOCADO BASIL QUINOA BOWL WITH CHILI OLIVE OIL

SERVES 4 TO 6 SERVINGS

1 bunch fresh basil

1/2 cup walnuts, almonds, or cashews

2 avocados

2 tbsp. lemon juice, plus extra for drizzling

2 garlic cloves

1/2 cup olive oil

1 1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

4 cups cooked quinoa (any colour variety)

1 cup halved cherry tomatoes

3 scallions, trimmed and thinly sliced

Chili olive oil or crushed red pepper flakes for serving

OPTIONAL ADD-ONS

Sliced avocado, grilled corn, sliced almonds, currants, chopped kalamata olives, or something delicious from the farmers’ market

NUTRITIONAL VALUES

Calories: 933kcal
Fat: 50.8g (8.5g S.Fat)
Carbs: 102g
Protein: 23.6g
Sugar: 2.5g
Sodium: 581mg

METHOD

FOR THE SAUCE
In a food processor, combine basil, walnuts, avocados, lemon juice, garlic, oil, salt, and pepper. Blend until smooth.

TO ASSEMBLE THE SAUCE
Fill each bowl halfway with quinoa. Then top each bowl with some sauce, tomatoes, scallions, and any additional toppings you want. Drizzle with lemon juice, chili oil, or red pepper flakes. Serve with salt and pepper to taste.

WHITE LASAGNA WITH ROASTED BUTTERNUT SQUASH & SPINACH

SERVES 4 TO 6 PORTIONS

FOR THE ROASTED BUTTERNUT SQUASH

340g (12oz) cubed butternut squash

2 tbsp. olive oil

Sea salt

FOR THE SPINACH

1 tbsp. olive oil

142g (5oz) baby spinach

FOR THE ALFREDO SAUCE

1 tbsp. olive oil

1 large onion, chopped

2 garlic cloves, minced

1 1/2 cups raw cashews or blanched almonds*

3 cups water

1 tbsp. lemon juice

2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1 lb. (16oz / 454g) no-boil lasagna noodles

Vegan Ricotta *If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky- smooth cream.

NUTRITIONAL VALUES

Calories: 561kcal
Fat: 36.2g (7.2g S.Fat)
Carbs: 49.6g
Protein: 15.7g
Sugar: 5.1g
Sodium: 1198mg

METHOD

FOR THE ROASTED BUTTERNUT SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 minutes, or until fork-tender, seasoning with salt. Remove from the oven and puree until smooth in a food processor. If necessary, add 1–2 tablespoons of water.

FOR THE SPINACH
Heat the oil in a large skillet over medium heat. Cook until the spinach is just wilted.

FOR THE ALFREDO SAUCE
In a medium skillet over medium-high heat, heat the oil. Cook until the onion is soft. Take the pan off the heat. Combine onion, garlic, cashews, water, lemon juice, salt, and pepper in a blender. Set aside after processing on high for 2 minutes or until very smooth.

TO ASSEMBLE AND BAKE THE LASAGNA
Preheat the oven to 190°C/375°F. Lightly grease a 9 x 13-inch pan.

Cover the bottom of the prepared pan with a thin layer of sauce. Arrange 4 lasagna noodles across the pan, overlapping slightly. Layer half of the ricotta, 4 noodles, sauce, butternut squash, spinach, sauce, 4 noodles, sauce, remaining half of the ricotta, and 4 noodles. Top the lasagna with the remaining sauce, reserving approximately 1 cup for serving. Noodles should be coated evenly.

Cover the baking dish with foil and bake for 50 minutes, or until the noodles are tender. Remove from the oven and set aside for 5 minutes before serving. Add a generous spoonful of heated sauce to each serving.

LASAGNA BOLOGNESE

SERVES 4 TO 6 PORTIONS

2 tbsp. olive oil

227g (8oz) sliced mushrooms

1 (8oz.) package seitan, sliced

1 tsp. dried basil

1/4 tsp. crushed red pepper

1 tsp. sea salt

1 tsp. freshly ground black pepper

2 (26oz.) jars marinara sauce

1/2 cup soy, almond, or rice milk

2 tbsp. brown sugar

454g (16oz) no-boil lasagna noodles

Vegan Ricotta

NUTRITIONAL VALUES

Calories: 677kcal
Fat: 18.9g (5g S.Fat)
Carbs: 72.7g
Protein: 48.4g
Sugar: 30.7g
Sodium: 2352mg

METHOD

X
Preheat the oven to 190°C/375°F. Lightly grease a 9 x 13-inch pan.

In a large non-stick skillet over medium-high heat, heat the oil. Cook until the mushrooms are almost soft. Continue to cook until the seitan is lightly browned. Combine basil, red pepper, salt, and pepper in a mixing bowl. Continue to cook for 1 minute more. Remove from the heat and place the mixture in a food processor. Pulse about 15 times, or until the mixture is coarsely chopped.

FOR THE SAUCE
Combine marinara sauce, non-dairy milk, and brown sugar in a large bowl. Stir until combined.

TO ASSEMBLE AND BAKE THE LASAGNA
Cover the bottom of the prepared pan with a thin layer of sauce. Arrange 4 lasagna noodles across the pan, overlapping slightly. Spread another layer of sauce, half of the Bolognese mixture, 4 noodles, half of the ricotta, 4 noodles, sauce, the remaining Bolognese mixture, 4 noodles, half of the ricotta, 4 noodles, sauce, the remaining ricotta, 4 noodles, and 4 more noodles. Serve with the remaining sauce on top.

Cover with foil and bake for 45 minutes, or until the noodles are tender and the sauce is hot and bubbling. Remove from the oven and set aside for 5 minutes before serving.

BUTTERNUT RAVIOLI WITH BROWN SUGAR & CRISPY SAGE

SERVES 4 TO 6 PORTIONS

FOR THE BUTTERNUT SQUASH

340g (12oz / 0.75lb) cubed butternut squash

2 tbsp. olive oil Sea salt

FOR THE FILLING

1 onion, finely chopped

1/4 cup chopped pecans

1/2 tsp. sea salt

Freshly ground black pepper

Homemade Ravioli Dough, rolled into thin sheets

1/4 cup vegan margarine

1/4 cup olive oil

1 tbsp. brown sugar, plus extra if needed

1/2 cup fresh sage leaves

Pinch of ground nutmeg

NUTRITIONAL VALUES

Calories: 500kcal
Fat: 45.3g (7g S.Fat)
Carbs: 25.9g
Protein: 3.7g
Sugar: 5.6g
Sodium: 377mg

METHOD

FOR THE ROASTED BUTTERNUT SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Season with salt and roast for 45 to 50 minutes, or until pierced with a fork. Remove from the oven and puree until smooth in a food processor. Continue to process in the food processor.

FOR THE FILLING
Heat the oil in a large skillet over medium-high heat and sauté the onion until soft and lightly browned. Cook for 1 minute more after adding the pecans. In a food processor, combine the onion and pecans with the roasted butternut squash. Season with salt and pepper. Process until almost smooth, then season to taste.

FOR THE RAVIOLI
Cut the pasta sheets into 3-inch circles and spoon 1 to 2 teaspoons of filling into the center of each. Wet the edges lightly with cold water with your fingertips, then fold in half and pinch the edges to seal.

Bring 2 inches of water in a large pot to a gentle boil.

Cook for 3 to 5 minutes, or until the ravioli looks cooked. Meanwhile, heat the margarine and oil in a large non-stick skillet over medium heat until the margarine begins to bubble. Brown sugar should be added at this point. Using a slotted spoon, remove the ravioli from the water and place them in the skillet with the margarine. Add the sage and cook the ravioli for a few minutes, turning frequently, until lightly browned. If necessary, add more brown sugar. Season with nutmeg and serve right away.

POTATO GNOCCHI IN HERB-GARLIC SAUCE

SERVES 4 TO 6 PORTIONS

1 large russet potato (14 to 16 oz), peeled and cut into 2-inch pieces

1 1/4 cups all-purpose flour, plus extra for rolling

1/2 tsp. sea salt

1/4 tsp. ground nutmeg

1/4 tsp. freshly ground black pepper

2 tbsp. olive oil, plus more as needed

1 garlic clove, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

Parmesan Topping

Chopped fresh Italian parsley for garnish

NUTRITIONAL VALUES

Calories: 265kcal
Fat: 7.3g (1.7g S.Fat)
Carbs: 42.8g
Protein: 7.4g
Sugar: 1.1g
Sodium: 253mg

METHOD

Cover the potato pieces with cold water in a large pot. Bring to a boil, covered. Cook until the potatoes are tender when pierced with a fork. Return to the pot after draining. Pass the potatoes through a potato ricer or mash them thoroughly while they are still warm. Then, transfer to a medium bowl and set aside to cool completely.

To the potatoes, add flour, salt, nutmeg, and pepper. To combine, use a large spoon to stir everything together. Knead the dough with your hands for 1 to 2 minutes, or until a soft, slightly sticky dough forms. Flour the work surface and your hands generously. Working with a handful of dough at a time, roll the dough into 1 inch diameter ropes. Using a sharp knife, cut each rope into 1-inch-long pillows.

Bring a medium saucepan of salted water to a boil. In a large non-stick skillet over medium heat, heat the oil.

When the water is boiling, reduce the heat to a low simmer and add the gnocchi, about 20 at a time. In about 2 minutes, the gnocchi will begin to float. Allow to cook for 2 minutes after the last gnocchi has floated to the surface. Transfer the gnocchi to the skillet with the oil using a slotted spoon. Combine the garlic, basil, and oregano in a mixing bowl. Allow for a few minutes on each side to cook. As needed, add more oil and seasoning. You'll need to do this in batches until all of the gnocchi are cooked. Season with salt and pepper, then top with Parmesan Topping and parsley.

PASTA IN PINK SAUCE

SERVES 4 TO 6 PORTIONS

454g (1lb / 16oz) bucatini or thick spaghetti (or gluten-free pasta)

2 tbsp. olive oil

3 garlic cloves, minced

1 (28oz / 1.75lb) can crushed tomatoes

2 tsp. sea salt

2 tsp. sugar

1/2 cup raw cashews*

1/2 cup water

1/2 cup chopped fresh basil, plus extra for garnish, cut into chiffonade *If you are not using a high- powered blender, such as a Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.

NUTRITIONAL VALUES

Calories: 643kcal
Fat: 15.2g (2.3g S.Fat)
Carbs: 116.5g
Protein: 23g
Sugar: 4g
Sodium: 1491mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook bucatini according to package directions. Return to the pot after draining.

In a large saucepan over medium heat, heat the oil. Cook for 1 minute after adding the garlic. Combine the tomatoes, salt, and sugar in a mixing bowl. Cook for 10 minutes, stirring occasionally, over medium-low heat.

Meanwhile, in a blender, combine cashews and water. Process on high for 2 minutes, or until very smooth. Turn off the heat and stir in the cashew cream. Toss the hot pasta with the basil mixture. Serve immediately garnished with basil chiffonade.

PESTO MAC & CHEESE

SERVES 4 TO 6 PORTIONS

454g (1lb / 16oz) elbow macaroni (or gluten-free pasta)

3 tbsp. olive oil

1/3 cup all-purpose flour (or gluten-free flour)

2 garlic cloves, minced

3 cups almond or soy milk

1/2 cup nutritional yeast flakes

2 tbsp. tomato paste

2 tsp. sea salt

1 tbsp. lemon juice

Classic Pesto Sauce

NUTRITIONAL VALUES

Calories: 859kcal
Fat: 41.8g (4.3g S.Fat)
Carbs: 95.7g
Protein: 33.1g
Sugar: 6.1g
Sodium: 808mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook macaroni according to package directions. Return to the pot after draining.

Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Cook for 1 minute more after adding the garlic. Then, bring the non-dairy milk, nutritional yeast, tomato paste, and salt to a boil in a saucepan, whisking frequently. Reduce the heat to low and continue to cook until the sauce thickens. Season with salt and pepper to taste, then stir in the lemon juice.

Toss the pasta in the sauce to coat. Divide the mixture among the serving bowls. Serve each portion with a dollop of pesto sauce, which guests can mix in as they eat.

PASTA CARBONARA WITH SHIITAKE BACON

SERVES 4 TO 6 PORTIONS

FOR THE SHIITAKE BACON

1 lb. (16oz / 454g) shiitake mushrooms, trimmed and thinly sliced (about 1/4 inch thick)

1/4 cup olive oil

1 1/4 tsp. sea salt

1/2 tsp. freshly ground black pepper

FOR THE CARBONARA

1 lb. (16oz / 454g) long pasta (spaghetti, linguine, fettuccine) (or gluten-free pasta)

2 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, minced

14 oz (397g) soft tofu

1/2 cup water

2 tbsp. lemon juice

2 1/2 tsp. sea salt

Freshly ground black pepper

Chopped fresh Italian parsley for garnish

Parmesan Topping, optional

NUTRITIONAL VALUES

Calories: 386kcal
Fat: 27.1g (4.9g S.Fat)
Carbs: 30.6g
Protein: 10.8g
Sugar: 13.3g
Sodium: 1007mg

METHOD

FOR THE SHIITAKE BACON
Preheat the oven to 190°C/375°F.

Toss mushrooms with oil, salt, and pepper on a large, rimmed baking sheet. Bake for about 30 minutes, or until lightly browned and crisp, turning frequently with a spatula.

FOR THE PASTA
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions. Return to the pot after draining.

In the meantime, heat the oil in a medium skillet over medium heat. Cook the onion until it is soft. Cook for a few minutes more after adding the garlic. Take the pan off the heat.

Combine the onion, garlic, tofu, water, lemon juice, and salt in a blender. Process on high for 2 minutes, or until very smooth.

Toss the pasta in the sauce to coat. Season with salt and pepper to taste. Allow the pasta to sit for 5 minutes to allow the sauce to thicken slightly. Serve with shiitake bacon, parsley, and Parmesan topping, if using.

TEQUILA TEMPEH FETTUCCINE

SERVES 4 TO 6 PORTIONS

1/2 cup raw cashews or blanched almonds*

1 1/2 cups water

3 tbsp. olive oil

1 (8 oz / 227g) package tempeh, thinly sliced

3/4 cup water

1/4 cup soy sauce

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1/2 red onion, thinly sliced

4 garlic cloves, minced

1/2 jalapeño pepper, minced (seeds and veins removed)

1/2 cup vegetable broth

1/4 cup gold tequila

2 tbsp. lime juice

2 tsp. agave

1 1/2 tsp. sea salt

1 lb (16oz / 454g) spinach fettuccine or linguine (or gluten- free pasta)

1/2 cup chopped fresh cilantro *If you are not using a high- powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.

NUTRITIONAL VALUES

Calories: 538kcal
Fat: 22.1g (3.8g S.Fat)
Carbs: 66.5g
Protein: 22.9g
Sugar: 4.2g
Sodium: 1393mg

METHOD

Cashews and water should be combined in a blender. Process on high for 2 minutes, or until very smooth. Place aside.

In a medium skillet over medium-high heat, heat 1 tablespoon of the oil and cook the tempeh until lightly browned on both sides. If necessary, add more oil. Allow the water and soy sauce to bubble until a very thick glaze forms.

Heat the remaining 2 tablespoons oil in a separate large skillet over medium heat and sauté the peppers and onion. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are soft. Combine the garlic, jalapeno, broth, tequila, lime juice, agave, salt, tempeh mixture, and cashew cream in a mixing bowl. Bring to a gentle boil and allow to reduce for 5 minutes. Season to taste, and if the tequila flavour is too strong, allow to simmer for a little longer.

In the meantime, heat a large pot of salted water to a boil. Cook the fettuccine according to the package directions. Return to the pot after draining.

Toss the pasta in the sauce to coat. Season to taste and set aside for 5 to 10 minutes to allow the sauce to thicken. If the sauce thickens excessively as it sits, add more broth as needed. Serve immediately after stirring in the cilantro.

PASTA ALLA NORMA WITH RICOTTA

SERVES 4 TO 6 PORTIONS

Sea salt

2 medium eggplants, cut into 1/2- inch cubes

3 tbsp. olive oil

3 garlic cloves, minced

1/4 tsp. crushed red pepper

1 (28oz / 794g) can crushed tomatoes

1 tbsp. brown sugar

Freshly ground black pepper

1 lb. (16oz / 454g) rigatoni (or gluten-free pasta)

Balsamic vinegar for drizzling

1/4 cup fresh basil

Vegan ricotta

NUTRITIONAL VALUES

Calories: 674kcal
Fat: 13.9g (3g S.Fat)
Carbs: 123g
Protein: 25.8g
Sugar: 10.9g
Sodium: 873mg

METHOD

Place the cubed eggplant in a colander and generously salt it. Allow for a 15-minute sweating period. To remove excess moisture and salt, rinse and blot the eggplant with paper towels or a dry kitchen towel.

In a medium saucepan over medium-high heat, heat the oil. Cook until the eggplant is lightly browned, 5 to 7 minutes. Reduce the heat to medium and cook for about 15 minutes, or until the vegetables are very soft and tender. Cook for 1 minute more after adding the garlic and red pepper. Mix in the crushed tomatoes and brown sugar. Cook and stir for a few minutes more. Season with black pepper to taste.

In the meantime, heat a large pot of salted water to a boil. Cook rigatoni according to package directions. Return to the pot after draining.

Toss the pasta in the sauce to coat. Divide the mixture among the bowls and drizzle each with vinegar. Garnish with basil and a few tablespoons ricotta. Serve right away.

PENNE WITH SUN-DRIED TOMATO CREAM SAUCE

SERVES 4 TO 6 PORTIONS

1 lb. (16oz / 454g) penne (or gluten-free pasta)

1 cup chopped sun-dried tomatoes

3 tbsp. olive oil

1/3 cup all-purpose flour (or gluten-free all-purpose flour)

3 1/2 cups almond milk

1/4 cup nutritional yeast flakes

2 tbsp. tomato paste

2 tsp. sea salt

1 tsp. garlic powder

1 tsp. dried basil

Pinch of crushed red pepper

NUTRITIONAL VALUES

Calories: 800kcal
Fat: 51.2g (37.1g S.Fat)
Carbs: 73.8g
Protein: 19.6g
Sugar: 8.7g
Sodium: 811mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook the penne according to the package directions. Add 1/2 cup sun-dried tomatoes to the boiling water just before draining. Return to the pot after draining.

Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Then, in a saucepan, combine the almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil, and red pepper and bring to a boil, whisking frequently.

Reduce the heat to low, stir in the remaining 1/2 cup sun-dried tomatoes, and continue to cook until the sauce thickens. Place in a blender and puree until smooth. Toss the pasta in the sauce to coat. Season with salt and pepper to taste, and serve immediately.

WILD MUSHROOM RIGATONI

SERVES 4 TO 6 PORTIONS

1/2 oz (14g) dried wild mushrooms

1 cup warm water

1 lb. (16oz / 454g) rigatoni

3 tbsp. olive oil

1 onion, finely chopped

8 oz (227g) fresh mushrooms (shiitake, cremini, or a mix), sliced 3 garlic cloves, minced

1 tsp. sea salt

1/2 cup white wine

1/4 cup all-purpose flour

2 cups almond or soy milk

3/4 cup chopped sun-dried tomatoes (optional)

Freshly ground black pepper

Chopped fresh Italian parsley for garnish

NUTRITIONAL VALUES

Calories: 690kcal
Fat: 29.3g (3g S.Fat)
Carbs: 85.8g
Protein: 22.5g
Sugar: 7.3g
Sodium: 387mg

METHOD

Follow the package directions for rehydrating dried mushrooms in warm water. Set aside after draining.

Bring a large pot of salted water to a boil over high heat. Cook rigatoni according to package directions. Return to the pot after draining.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook until the onion, fresh mushrooms, and reconstituted dried mushrooms are soft. Cook for 1 minute more, or until the garlic and salt are fragrant. Pour in the wine and reduce it by half for a few minutes. Set aside the mushroom mixture in a bowl, reserving the skillet. Heat the remaining 2 tablespoons oil in the reserved skillet over medium heat. Whisk in the flour with a spatula for a few minutes to form a roux (or paste). Continue to whisk until the mixture comes to a boil and thickens.

Return the reserved mushroom mixture to the skillet and cook for another minute. If using, add the sun-dried tomatoes.

Toss the pasta in the sauce to coat. Season with pepper to taste. Serve garnished with parsley.

BOWTIES IN GARLIC CREAM SAUCE

SERVES 4 TO 6 PORTIONS

1 lb. (16oz / 454g) farfalle (or gluten-free pasta)

1/2 cup finely chopped sun-dried tomatoes

2 tbsp. olive oil

1 large onion, chopped

4 garlic cloves, minced

1/2 cup raw cashews or blanched almonds*

2 cups water

1 tbsp. lemon juice

2 tsp. sea salt

1 lb. (16oz / 453g) sliced mushrooms

Freshly ground black pepper

Chopped fresh Italian parsley for garnish *If you are not using a high- powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.

NUTRITIONAL VALUES

Calories: 485kcal
Fat: 14g (2.1g S.Fat)
Carbs: 78.8g
Protein: 16.8g
Sugar: 7.3g
Sodium: 763mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook farfalle according to package directions. Add sun-dried tomatoes to the boiling water just before draining. After that, drain and return to the pot.

Meanwhile, in a medium skillet over medium-high heat, heat 1 tablespoon of the oil. Cook until the onion is soft. Cook for 1 minute more after adding the garlic.

Take the pan off the heat. Combine the onion, cashews, water, lemon juice, and salt in a blender. Process on high for 2 minutes, or until very smooth. Place aside.

Heat the remaining 1 tablespoon olive oil in a large pot or skillet over medium-high heat. Season the mushrooms with salt and pepper and cook until soft and lightly browned. Add more olive oil if necessary. Reduce the heat to low and add the cream sauce. Cook, stirring occasionally, for 1 to 2 minutes.

Toss the pasta in the sauce to coat. Season to taste with salt and pepper. Garnish with parsley and serve right away.

PASTA ALFREDO

SERVES 4 TO 6 PORTIONS

12 oz (340g) cauliflower florets, not frozen

5 garlic cloves, peeled and left whole

1 onion, sliced

1/4 cup olive oil

1 1/2 tsp. sea salt

1 lb. (500g/16oz) brown rice penne or fusilli

2 cups almond milk

2 tbsp. lemon juice

Freshly ground black pepper

Chopped fresh Italian parsley for garnish

Parmesan Topping

NUTRITIONAL VALUES

Calories: 678kcal
Fat: 35.4g (22.8g S.Fat)
Carbs: 79.7g
Protein: 17.6g
Sugar: 8.1g
Sodium: 652mg

METHOD

Preheat the oven to 220°C/425°F.

Drizzle oil over the cauliflower, garlic, and onion on a large, rimmed baking sheet. Roast for about 30 minutes, or until cauliflower is fork-tender, turning frequently with a spatula, after seasoning with 1 teaspoon salt. As needed, add more oil.

In the meantime, heat a large pot of salted water to a boil. Cook the pasta according to the package directions. Return to the pot after draining.

Blend the roasted vegetables with the almond milk, lemon juice, and the remaining 1/2 teaspoon salt in a blender. Blend until completely smooth. Season to taste, then remove from blender and toss with hot pasta. Season with pepper and sprinkle with parsley and Parmesan cheese. Serve right away.

SPAGHETTI & MEATBALLS

SERVES 4 TO 6 PORTIONS

FOR THE MEATBALLS<

2 tbsp. olive oil

1 onion, finely chopped

8 oz (227g) cremini mushrooms, trimmed and sliced

2 garlic cloves, minced

1 1/2 cups cooked brown rice, cooled

1/2 cup Italian breadcrumbs

1/4 cup all-purpose flour

1 tsp. dried basil

1 1/2 tsp. sea salt

1 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper (optional)

Canola oil for frying

FOR THE PASTA

1 lb. (454g/16oz) spaghetti

1 (26oz / 737g) jar marinara sauce

1/4 cup soy, almond, or rice milk

2 tbsp. brown sugar

Sea salt

Freshly ground black pepper

1/4 cup chopped fresh Italian parsley for garnish

Parmesan Topping

NUTRITIONAL VALUES

Calories: 969kcal
Fat: 37.2g (5.1g S.Fat)
Carbs: 136.4g
Protein: 22.9g
Sugar: 19.3g
Sodium: 1713mg

METHOD

FOR THE MEATBALLS
In a large non-stick skillet over medium-high heat, heat the olive oil and cook the onion and mushrooms until soft and lightly browned. Cook for a few minutes more after adding the garlic. Place in a food processor. Keep the skillet aside for later use.

In a food processor, combine the cooled brown rice, breadcrumbs, flour, basil, salt, pepper, and red pepper, if using.

Pulse the mixture until it just comes together. If necessary, transfer the mixture to a large mixing bowl and thoroughly combine with your hands. Season to taste and set aside to cool slightly. Make 1- to 2-inch balls out of the mixture.

In the reserved non-stick skillet, heat canola oil over medium-high heat and panfry meatballs in batches, adding more oil as needed. Rotate the meatballs with a wooden spoon until they are thoroughly cooked. They should be nicely browned on all sides and have a nice crust. Using a slotted spoon, remove the meatballs from the pan and drain on paper towels.

FOR THE PASTA
Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Return to the pot after draining.

FOR THE SAUCE
In a medium pot, combine marinara sauce, nondairy milk, and brown sugar. Stir over medium heat until thoroughly heated. Season with salt and pepper to taste. Toss the pasta in the sauce to coat. Garnish with parsley and Parmesan cheese on top of the meatballs.