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Purple Sprouting Broccoli on Pasta

This is a lovely simple meal using fresh purple sprouting broccoli from our garden. The sprouting broccoli unfortunately does not keep its purple color. It is very nice served with a mixed salad, whole grain bread and a vegan organic wine. Serving Size: 4 Ingredients: 14 ounces (dry) pasta (orechiette, castellane or even penne) 4 tablespoons olive oil 3 cloves garlic, thinly sliced or minced 1 organic lemon, zest and juice 1½ pounds purple sprouting broccoli ½ teaspoon red pepper flakes salt a...
Tags: Pasta, Vegans, Broccoli, Pasta & Noodles

Tagliatelle with Mushroom and Tofu Ragù

Late winter/early spring is a difficult time for fresh foods up north. We still have some winter vegetables like kale, savoy cabbage and parsnips in the garden, but it will be a while longer before fresh green vegetables are ready to be enjoyed. Therefor, mushrooms are a delightful opportunity for tasty meals at this time of the year. Serving Size: 4 Ingredients: 1 pound brown mushrooms, cleaned and sliced or quartered 1 pound tofu, blotted dry and cubed 4 shallots, (or 1 large white onion) 1 ...
Tags: Main Dishes, Pasta, Mushrooms, Vegans, Pasta & Noodles, Tofu Ragù, Mushroom Ragu on Gnocchi Mushroom

Pasta with Kale and White Beans

This is one of our favorite meals which we usually eat over the winter months. This time we used a special German heirloom kale variety called ‘Lippische Palme‘. During the winter this kale turns into a dark violet-green color. It looks lovely in the garden, is healthy and tastes great in many meals. Serving Size: 4 Ingredients: 8 ounces pasta, we used whole wheat penne 1 bunch 14 ounce kale 2 tablespoons cooking oil 1 red bell pepper, de-seeded and cut in bite sized pieces 1 medium onion 2 cl...
Tags: Cook, Pasta, Vegans, Kale, Tomato, Pasta & Noodles, Pearl Barley Kale

Fresh Spinach Ravioli with a Mushroom Sauce

We harvested the first of our organic spinach of the season this morning and enjoyed these delicious ravioli for dinner tonight. it was really lovely having our own home grown vegan meal. Serving Size: 4 Ingredients: for the ravioli pasta: 1 cup semolina or pasta flour ½ cup AP flour pinch salt ½ cup warm water 2 teaspoons olive oil for the spinach filling: 1 lb. fresh spinach, washed 1 leek white and light green parts only, chopped 1 tablespoon oil splash lemon juice 1 teaspoon fresh thyme ...
Tags: Cook, Ap, Vegans, Meals, Spinach, Chris Walker, Apricot, Pasta & Noodles, Gnudi

Asian Stir-Fry Veggies On Noodles

This is really a quick and easy dinner that tastes wonderful. We enjoy it often. Serving Size: 4 Ingredients: 16 ounces broccoli, cut in rosettes and small pieces 8 ounces mushrooms, cleaned and sliced 1 onion, sliced 1 red bell pepper, de-seeded and sliced 8 ounces spicy tofu pieces 4 ounces ketchup 4 tablespoons sweet chili sauce 1 tablespoon oil salt and pepper to taste Asian (udon) noodles for 4 Directions: Cut the broccoli into rosettes and place in a steamer. Steam the broccoli al dent...
Tags: Mushrooms, Vegans, Tofu, Red Pepper, Broccoli, Chris Walker, Savoy Cabbage, Pasta & Noodles, Buckwheat Noodles Creamy Vegan Tortellini

Vegan Greek Chickun Pasta

Lately we’ve been endeavouring to adapt a lot of chicken recipes to be vegan. his was one that we really enjoyed recently and will be making again throughout the winter season. Serving Size: 4 Ingredients: 12-16 ounces vegan soy chunks (chickun style) 1 pound pasta, (egg free of course, we used bow-ties) 1 tablespoon cooking oil 1 roasted red bell pepper, sliced 1 small zucchini, sliced and quartered 1 onion, sliced 1 tablespoon oregano ¼ cup vegan feta cheese, crumbled splash lemon juice salt...
Tags: Cook, Main Dishes, Pasta, Vegans, Pasta & Noodles, Vegan Chickun Broccoli, Red Pepper Vegan Chickun, White Bean Soup Vegan Pea Salad Vegan Pea

Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta and Smoky Tofu Pieces

The weather has definitely begun to cool down. We have harvested our red kuri squash and were very happy with this year’s harvest. We are looking forward to sharing lots of new pumpkin/squash recipes with you. This is the first of the season which we really enjoyed and will be having through the winter months. Serving Size: 4 Ingredients: 1 package circa 12 ounces vegan pre-made tortellini 8 ounces smoky tofu pieces 1 medium onion, chopped 3 garlic cloves, minced 3 tablespoons tomato paste 2-3...
Tags: Main Dishes, Pasta, Vegans, Tofu, Squash, Meals, Pasta & Noodles, Spicy Pumpkin Sauce Ricotta, Vegan Spicy Caramel Sauce Tofu Nut

Sweet Sour Wok Vegetables with Noodles

This is a very filling and satisfying meal that we enjoyed over the weekend. Serving Size: 4 Ingredients: 1- 18 ounce can pineapple chunks 1 inch ginger 14 ounces mixed Asian vegetables (carrots, red onion, red bell pepper,sugar snap pea pods, bean sprouts, chinese cabbage or bok choi etc) 4 tablespoon ketchup 2 tablespoon vinegar 1 tablespoon soy sauce 1 heaping teaspoon cornstarch cooking oil 3 spring onions 8 ounces ramen noodles approx. 16 vegan vegetable balls, (4 per person) Directions:...
Tags: Vegans, Pineapple, Noodles, Pasta & Noodles, Eggplant Red Bell Pepper

Stir-fry Savoy Cabbage with Tofu on Buckwheat Noodles

Savoy cabbage is one of the nicest of the cabbage family. It is quite winter-hardy and offers a mild delicious flavor that is not as strong as most of the other cabbages. We really enjoyed this Asian version which provided a nice fresh green vegetable even early in spring when most other veggies are not ready. Serving Size: 4 Ingredients: 1 small head savoy cabbage 1 leek 3-4 cloves garlic 2 tablespoons cooking oil salt and pepper to taste 16 ounces tofu splash tamari sauce for 4 people buckwh...
Tags: Vegans, Tofu, Noodles, Savoy Cabbage, Pasta & Noodles, Eggplant Red Bell Pepper, Savoy Cabbage Slaw, Poppy Seed Dressing Red Cabbage Waldorf Salad

Creamy Vegan Tortellini with Fresh Veggies

This was a delicious meal we enjoyed today. It’s quick and easy to make, very filling and nutrition as well. Serving Size: 4 Ingredients: 1 8 ounce package vegan tortellini 1 red bell pepper, de-seeded and chopped 1 medium zucchini, cut in chunks 1 large onion, sliced 2-3 cloves garlic, minced 1-2 handfuls baby spinach leaves 8-10 cherry tomatoes, cut in half oil for cooking the vegetables for the sauce: 1 cup soy yogurt 1 teaspoon vegetable bouillon powder ¼ teaspoon garlic powder ¼ teaspo...
Tags: Vegans, Zucchini, Bell Pepper, Optionally, Pasta & Noodles

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