Pasta with Peanut Sauce...

This is yummy!

Pasta with Peanut Sauce

a recipe from Jennifer Raymond

12 ounces pasta (not 16)

2/3 cup peanut butter

1 cup water hot

2 Tablespoons soy sauce

2 Tablespoons vinegar

1 Tablespoon sugar or other sweetener

3 cloves garlic minced

3 green onions chopped (save some for garnish)

1/4 teaspoon red pepper flakes or pinch cayenne

While cooking pasta, whisk together remaining ingredients in a small saucepan.

Heat gently until smooth and slightly thickened. Add more water if sauce is too thick.

Toss cooked pasta with sauce.  Garnish with reserved green onion.

Note:  We used 16 ounces of pasta and it tasted great but was a bit dry.  Next time we're going to adjust the sauce for 16 ounces.

Vegan Mac 'n' Cheese

Yep, you read that right...vegan mac 'n' cheese!  Joanie found this recipe.  It is delicious!

Vegan Mac 'n' Cheese

a recipe from Joanie

2 cups soymilk, plain

1 cup vegetable broth

3/4 cups nutritional yeast

3/4 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

1/4 teaspoon paprika

1/8 teaspoon garlic powder

1/16 teaspoon tumeric

1/4 cup flour

4 cups cooked macaroni (8 ounces dry)

green onion, sliced

In a small saucepan over medium-high heat, combine first nine ingredients. Bring to a simmer.

Once sauce is bubbling, add flour and whisk until all lumps have dissolved.

Pour sauce over pasta and serve warm.

Top servings with a sprinkle of green onion.

(this has nothing to do with the actual recipe but it does remind me of Joanie!)

Pasta with Broccoli and Pine Nuts...

This is another favorite Jennifer Raymond recipe.

Pasta with Broccoli and Pine Nuts

a recipe from Jennifer Raymond

12-16 ounces pasta
1 pound broccoli
3 cloves garlic, finely chopped
1/4 teaspoon dried red pepper flakes or pinch of cayenne
2 Tablespoons pine nuts
1 Tablespoon olive oil
1 28-ounce can diced tomatoes

Begin the water for cooking pasta and proceed with cooking the pasta while making the sauce.

Break or cut the broccoli into florets and slice the stems into rounds.  Steam over boiling water until just tender, 3-5 minutes.  Set aside.

Saute garlic, red pepper flakes and pine nuts in olive oil in a large skillet for 1 minute, then add tomatoes and cook over medium heat 5-10 minutes.

Stir in the cooked broccoli.

Serve over cooked pasta.

Notes:
I usually use red pepper flakes.
I like to use petite diced tomatoes.
I find it easier to serve the broccoli on the side.

Spaghetti Carbonara...

This is yummy and worth the bother of frying bacon.  I'm hoping to think of something veg and salty to replace the bacon.  In the meantime, we pass the bacon on the side.  We ate this for Christmas dinner and it was great...quick, filling and yummy!

Spaghetti Carbonara

a recipe from Everyday Food

link to Martha's Spaghetti Carbonara recipe

Note:

It's also great with peas added.  Defrost frozen peas by running under hot tap water and add peas during the last minute of the pasta cook time.