Pasta recipes

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Vegan meatless loaf made with TVP (textured vegetable protein), breadcrumbs, herbs, and soy sauce, baked in a homemade tomato sauce. A hearty plant-based alternative to classic meatloaf.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Amazing lasagna, I exaclty followed up every step of the ingredients, it was almost perfect, will denfinitely make it again and again.

Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

My copycat version of the top secret famous A1 Steak Sauce.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.

Pizza sandwiches turn toasted English muffins into quick mini pizzas, topped with a homemade herb tomato sauce, cottage cheese, and parmesan, then broiled bubbly. A fast, lighter take on pizza night for snacks or lunch.