Pasta and Rice Dish Recipes
- Have ready
- 3 1⁄2 C (dry) elbow macaroni, cooked
Preheat oven to 350° F. In a saucepan, melt margarine over low heat. Beat in flour with a wire whisk (or fork) and continue to beat over medium heat until mixture is smooth and bubbly.
Whip in boiling water, soy sauce, salt, garlic powder, and turmeric, beating well.
Cook the sauce until it thickens and bubbles; then whip in the oil and nutritional yeast flakes.
Mix part of the sauce with the noodles and put in casserole dish. Then pour a generous amount of the sauce on top.
Sprinkle with paprika, and bake for 15 minutes. Then put under broiler for a few minutes until top is crisp.
Variations: Serve sauce over steamed veggies, baked potatoes – anything you like!
- 2⁄3 C peanut butter (or tahini)
- 3⁄4 C water
- 3–4 T soy sauce
- 2 T mild vinegar (or lemon juice)
- 1 scallion, coarsely chopped (optional)
- 1 T sweetener
- 1⁄2 tsp ground ginger
- 1⁄3 tsp chili powder, or to taste (or cumin, to taste)
- 1 12-oz package spiral pasta (or elbow pasta)
- 1 1⁄2 C frozen green peas
Combine first eight ingredients and mix well (food processor or blender works best).
Cook pasta and peas according to instructions on package. Combine.
Variations: Cool pasta and peas (or just thaw) and serve cold. Sauce is also delicious over rice and steamed vegetables.
- 1 15-oz can black beans, drained; or 2 C cooked, drained
- 2 C cooked brown or white rice
- 1⁄2 C finely chopped mild red onion (or other onion)
- 1 C salsa (spice level to taste)
- 1 4-oz can diced green chilies, or 1⁄4 C diced fresh (or more salsa)
- 1⁄2 C chopped scallions (green onions), including green portion (optional)
In a medium bowl, toss beans, rice, red onion, salsa, and chiles. Place in cooking container. Microwave on high for 2–3 minutes or bake at 350° F for 25 minutes. Top with scallions just before serving.
- 1 T oil (olive or canola preferred)
- 1⁄2 C coarsely chopped onion
- 1 frozen veggie burger, thawed
- 6 medium mushrooms, cut into fourths
- 1 15-oz can drained garbanzo beans (chickpeas); or 2 C cooked, drained
- 1 C frozen corn kernels
- 3⁄4 C tomato-based salsa
- pinch of dried red pepper flakes (optional)
- pinch of salt
- freshly ground black pepper (to taste)
- 3 C cooked rice
In a large saucepan, heat oil over medium heat. Add onion. Crumble veggie burger into small pieces (resembling ground beef) and add to pan. Cook until onions are transparent and burger pieces are brown (about 8 minutes). Add mushrooms. Cover and cook for 1 minute.
Add beans, corn, salsa, red pepper flakes, black pepper, and salt. Cook 1–2 minutes more. Add brown rice and toss until hot and well mixed.
Variations: Substitute any beans, grains, and veggies that are convenient.
- 1 lb soba, rice, or other noodles
- 3⁄4 C water
- 2⁄3 C peanut butter
- 3–4 T tamari or soy sauce
- 2 T vinegar (or lime or lemon juice)
- 1 T sugar (or maple syrup)
- 1⁄2 tsp red pepper flakes or chili powder
- Stir-fry ingredients
- 1⁄2 lb extra-firm regular tofu or tempeh, cubed; or faux meat (such as Gardein chick’n strips)
- 1 large onion, chopped
- 4–8 garlic cloves, minced
- 1 tsp fresh ginger, minced (optional)
- 2 T sesame, peanut, or other vegetable oil
- 2 C chopped or julienned carrots
- 1 8-oz can sliced water chestnuts
- 1 broccoli stalk, blanched or steamed and cut into bite-size pieces
- 2 C bean sprouts
- 1⁄2 C chopped peanuts
- 1⁄2 C chopped green onions
- 1 lime, cut into wedges
Cook the noodles, drain, and set aside. In a food processor or blender, combine the sauce ingredients until smooth; then set aside.
In a wok or large frying pan, stir-fry the “meat,” onion, garlic, and ginger in sesame oil. Add the carrots, water chestnuts, and a little water, and stir-fry for a few minutes. Then add the sauce, broccoli, bean sprouts, and noodles; stir and cook until sauce thickens (about 5 minutes).
Serve with garnishes if desired.
Variations: Replace the sauce ingredients with a store-bought peanut sauce, and/or use any veggies you like. Serve dish warm or chilled.
from The Uncheese Cookbook © J. Stepaniak, 1997
- 1 1⁄2 C corn kernels (fresh, frozen, or canned)
- 1 1⁄2 C soy or rice milk
- 2 T tahini (optional)
- 1 T onion granules
- 1 tsp salt
- 1 15-oz can Great Northern beans, rinsed and drained well
- 1 lb fettuccine
- cracked black pepper
If using frozen corn, thaw and drain it well. Place corn, milk, tahini, and seasonings in a blender and process until completely smooth. (This may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and stir in the beans. Warm over medium-low heat until the beans are heated through, stirring often.
While sauce is heating, cook fettuccine in a large pot of boiling water until tender. Drain well and return to pot. Add the hot sauce and toss until noodles are evenly coated. Serve immediately, topping portions with a generous amount of cracked pepper.
from Scott Frizlen
- Have ready
- 4 1⁄2 C cooked macaroni (start with 1⁄2 lb dry)
- 1 large onion, finely chopped and sautéed until soft (about 1 C)
- 1 clove garlic, minced and sautéed (or 1⁄2 tsp jarred minced garlic, sautéed)
Process the sauce ingredients in a blender or a food processor fitted with a metal blade.
Pour the macaroni into a glass baking dish. Add onions, garlic, and sauce; mix evenly. Cover and bake at 350° F for 45 to 60 minutes.
Variation: You can also use this sauce with sliced potatoes and onions. In an oiled baking dish, alternate layers of sauce, potatoes, and onions, starting and ending with sauce. Bake at 400° F for 1 1⁄2 hours.
- spaghetti sauce
- canned black beans
- baby spinach (or other greens)
Boil up some spaghetti and cook al dente; warm sauce. While the pasta is cooking, rinse black beans in colander and leave them there. When spaghetti is done, drain in colander, warming beans (note: you can put the used water in compost instead of down the drain).
Place a serving of spaghetti on each plate, spoon a serving of black beans on the pasta, put baby spinach on the black beans, and top with your favorite spaghetti sauce.