Category Archives: Pasta

Pasta with Grilled Eggplant and Caramelized Onion Sauce

This recipe has a lot of steps, so it works better as a weekend dish. It also helps to have caramelized onions already waiting in the refrigerator! That said, it’s totally worth the time ūüôā

Pasta with Grilled Eggplant and Caramelized Onion Sauce

Serves 2 generously, or 3 with side dishes

1 medium eggplant (about a pound)
Sea salt
1/4

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Winter Mushroom Lasagna

Deep, rich, flavors that lend themselves to wintery fare. Just add a salad and dinner is done!

Winter Mushroom Lasagna
Serves 6

1 pound whole wheat lasagna noodles
2 pounds mixed mushrooms, chopped
3 cups chard or spinach, chopped
1 cup walnuts or pine nuts
2 cups sun-dried tomatoes, reconstituted and diced
2 cups onions, diced
4 cloves garlic, diced… Read more

Autumn Mushroom Lasagne

I love creating new fillings for lasagne almost as much as I love eating lasagne…keyword “almost”!

Autumn Mushroom Lasagne
Serves 6

2 cups sun-dried tomatoes
1/2 cup dried shiitake and/or porcini mushrooms
1 13.2-ounce box lasagna noodles
5 cups mushrooms, chopped
1 cup mushrooms, sliced and sauteed  (use as a garnish)
1/4 cup mushroom broth
3¬†cups chard or spinach,¬†… Read more

Tempeh Bolognese

This recipe comes together fairly quickly¬†and is deeply satisfying…it’s also one of those “taste as you go” things, but I’ve tried to give a fair idea of proportions. This recipe also makes a GREAT stuffed baked potato topping!

Tempeh Bolognese
Serves 2

1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced… Read more

Vegetable “Noodles”

I generally use buckwheat and whole wheat noodles, but sometimes I want something diffenret, fresher…So without further ado: vegetable “noodles”, in all their glory.

Zucchini “Noodles”, aka Zoodles
Using a vegetable spiralizer¬†(machine or hand-held) or vegetable peeler, make long skinny strands of zucchini (watch your knuckles if using a spiralizer!). Use either raw, or saut√© in oil … Read more