Vegan Fettuccine Alfredo
Whole Wheat Garlic Toast
Marinara Sauce
Garlic Sauted Spinach with Vegan Feta Cheese

Slightly varied from these recipes:

Pasta:
Healthy Slow Cooking

MARCATO Atlas 150 Pasta Machine

$75 on Amazon, last year.
Very pleased!		 Quick Ingredients:
  • 2 cups semolina flour plus more for sprinkling
  • 1 cup whole wheat flour
  • 1 cup hot water , or as needed

    Whole recipe: Calories 1596, Carb: 328, Protein: 58. Fat:2, Sodium: 8, Fiber: 20

    • Vegan White sauce:
    Vegan in the Freezer


    White Pizza    		 Quick Ingredients:
  • 1 cup cashews raw
  • 1 1/4 cups almond milk unsweetened
  • 2 tablespoons flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • pinch ground black pepper
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley

    • Fettuccine Alfredo
    Nutrition Info per 1 cup:
    Calories: 366 | Carb: 19 | Protein: 10 | Fat: 29 | Sodium: 141 | Fiber: 2

    Vegan feta:
    Loving It Vegan

    Quick Ingredients:
  • 1 cup Raw Cashews (150g)
  • 8 ounces Firm Tofu (226g)
  • 1/4 cup Water (60ml)
  • 5 Tbsp Lemon Juice
  • 1 Tbsp Distilled White Vinegar
  • 2 Tbsp Nutritional Yeast
  • 2 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Dill
  • [1 cup Water (240ml)
  • 1 Tbsp Agar Agar Powder]
    --Boil time 1 minute.
    • Nutrition Info per 6 half-inch cubes:
    Calories: 41 | Carb: 2 | Protein: 2 | Fat: 2 | Sodium: 164 | Fiber: 0

    Marinara Sauce:
    Marie Bostwick

    Quick Ingredients, my variation:

  • 8 cups ground whole unpeeled tomatoes
  • 2 cups fresh basil leaves chopped
  • 2 cups of sweet onion, chopped
  • 12 cloves of garlic, peeled and chopped
  • 1/4 cup of good olive oil (herb flavored if you have it)
  • 1 tsp each: turmeric, black pepper, thyme, oregano, fennel, paprika, bragg seasoning (compare to Italian seasoning)
  • 2 TB balsalmic vinegar
  • 3 tsp sugar
  • 2 tsp Salt

  • Bring to boil and let simmer 10 minutes, or to desired consistency.
    *Optional: 1 whole carrot cooked with sauce will absorb acidity/solanine, then discard/compost*
    • Makes about 8-10 cups; I use this recipe for canning.

    Nutrition Info per 1 cup:
    Calories: 105 | Carb: 13 | Protein: 2 | Fat: 6 | Sodium: 345 | Fiber: 2


    On This Site:

    Wheat Rolls:
    Toasted Wheat Rolls

    Garlic Spread:
    Easy Garlic Spread

    vegan bread, pasata, and rice recipes