Vegeterian Tips: If the above fast food tips do not work for a fast food restaurant that you are at, then just get a meatless burger. Ask for a Big Mac or Whopper without the meat that is the bun, lettuce, tomato, cheese, pickles, and mayonnaise.

Ingredients (use vegan versions):

• 8 cups of pasta with grooves (ziti,etc)
• 30 sundried tomatoes (not packed in oil)
• 1 can of pitted black olives
• 1/4 cup olive oil (if wanted)
• 1 cup of vegetable broth
• 3 cloves of garlic
• 3 tablespoon of dried rosemary
• 1 tablespoon of dried parsely
• 1 tablespoon of each of salt and pepper (or to taste)

Directions:

Place the pasta in a large sauce pan and fill with water until just covering the pasta. Bring to a boil.
While the pasta is cooking, place the sundried tomatoes in a shallow bowl covering them with water. Microwave for two minutes or until reconstitued and soft. Carefully pat dry and chop into small pieces.
Coarsly chop the entire can of olives.
Don”t forget to check the pasta – stir occassionally.

In a blender, food processor or hand blender add the sundried tomatoes,
olives, olive oil (if wanted), herbs and spices.
While blending, incorporate the vegetable broth to create a loose, yet still chunky paste.
Check the pasta. Cook until just tender.
Drain the pasta well.
Mix the sundried tomato sauce/paste with the pasta making sure the sauce clings to the grooves in the pasta.
Serve immediately.

Serves: 4

Preparation time: 15-20 minutes

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Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!

Ingredients (use vegan versions):

• 1 medium eggplant
• 2 medium red or green bell peppers
• 1 large red or sweet vidilia onio
• 8 oz. rotini
• parmesan soy cheese (if desired)

Directions:

Peel eggplant and slice lengthwise into 1/4″ slices.
Halve the bell peppers.
Slice onion into 1/4 ” slices.
Arrange all veggies on broiler pan in oven (or on grill of any sort) and spray with vegetable non stick spray. Broil 6 minutes each side, turning once.
Meanwhile, cook rotini according to package directions.
Slice roasted eggplant and peppers into thin strips, separate onions into rings.
Toss all vegetables with drained pasta.
Toss with parmesan soy cheese if desired.

Serves: 2

Preparation time: 20 minutes

Nutrition Information: Approximately 2 grams of fat.

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Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.

Ingredients (use vegan versions):

• 4 onions (sliced)

Directions:

4 cloves garlic (peeled and left whole)

1 tbsp olive oil

1 cup vegetable stock

1-2 tbsp brown vegan suga

pasta (cooked)

Everybody has onions and garlic even when there are no other fresh veggies in the house!

Saute onions and garlic in oil until brown. Sprinkle on brown vegan sugar and cook for a few

minutes until carmelized. Add vegetable stock and simmer for 20 minutes or until garlic

cloves are soft. Mash garlic cloves if you don”t like eating big chunks of garlic. There should

be just a small amount of liquid. Toss the liquid with the pasta and spoon the onion and garlic

mixture on top of the pasta.

Serves: 2

Preparation time: 30 min.

[tubepress mode='tag', tagValue='Bare Pantry Pasta']

Vegeterian Tips: It s true ladies and gentleman! Certain fast food restaurants are now offering veggie burgers, as well as salads. While most of the salads may come with chicken or meat, you can ask them to leave it off. Just be careful of the dressings, as most have tons of sugar and calories. You also have baked potatoes, or fruit and yogurt options.

Ingredients (use vegan versions):

• 1 box of angel hair pasta
• 1 head of broccoli broken into pieces
• A few cloves of fresh garlic

Directions:

Fill a pot with water. Then put some salt and the garlic cloves in.
Bring to a rapid boil.
While boiling add the angel hair pasta.
Cook for 1 minute.
Add the broccoli to the cooking angel hair pasta.
Cook for 2 minutes.
Empty into a strainer. I suggest flavoring with a little olive oil, garlic salt,
and pasta seasoning before serving. Very delicious and healthy. Enjoy!!

Serves: 4

Preparation time: 5 minutes

[tubepress mode='tag', tagValue='Garlic Broccoli Pasta']

Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.

Ingredients (use vegan versions):

• 400 gr. lasagnette (kind of pasta)
• 500 gr. mushrooms
• 30 gr. soy non-hydrogenated vegan margarine
• 2 tablespoon olive oil
• black pepper
• salt

Directions:

Cook pasta. Saute mushrooms in soy margarine, oil, black pepper and salt.
Toss with cooked pasta.

Serves: 4

Preparation time: 15 minutes

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Vegeterian Tips: Make it a goal to eat at least one piece of raw fruit or a handful of raw vegetables every dayI try to eat an apple first thing in the morning to get it out of the way.

Ingredients (use vegan versions):

• 1 14oz block firm tofu
  
• 1 med or large potato
  
• 1 onion, chopped
  
• 4 cloves garlic, minced
  
• 2″ piece of ginger, minced
  
• 1 teaspoon chilli paste
  
• 4 ozs beansprouts, washed & drained well
  
• 1/2 bunch spinach, washed, drained well & chopped
  
• 1 160z packet yellow eggless egg noodles
  
• 1 tablespoon soy sauce
  
• 2-3 tablespoon tomato ketchup
  
• salt

Directions:

Bake the tofu at 450F for 20 mins & cube.
Cut the potato french fry style.
In a little oil, drop the potatoes & fry till cooked.Remove & drain.
In the same oil, fry the onions for a while. Add the garlic & ginger.
Add chilli paste. Stir for a short time. Add spinach & cook till the
water(if any) evaporates. Stir in the bean sprouts. Cook for a minute.
Add the yellow noodles, a little salt, soya sauce & tomato Ketchup. Stir well till the seasonings are well mixed.
Finally,add in the tofu & potatoes, stir well & serve hot, with a side
serving of sliced cucumber, sliced red onion(optional)& tomato ketchup.

Note : Watch the salt as the soy sauce adds to the salty taste as well.

Serves: 4-6.

Preparation time: 30 mins.

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Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!

Ingredients (use vegan versions):

• 2 bulbs of garlic
• 1 package of angel hair pasta
• 1/4 or 1/2 cup of virgin or extra virgin olive oil
• 2 large or 4 small vine-ripened tomatoes
• small amount of fresh parsely

Directions:

Wash and dice the tomatoes and chop the parsely. Set aside. Tomatoes need to be at room temperature. It is important that you have really good tomatoes for this recipe. Home grown or vine-ripened work best.

Place all olive oil in a pan over low heat until hot. Peel and chop garlic into large pieces (try to get them all the same size so that they cook evenly) and place all of the garlic in the hot oil. Cook the garlic until it is a golden-brown color. Do not burn it.

While the garlic is browning, cook the pasta. I reccomend using the fresh pasta that you can buy in the refrigerated section of the store (I like D”igiorno). The dry pasta is o.k. but it takes longer to cook so you might have to cook it before the garlic. When the pasta is cooked and drained, place it in a large serving bowl.

Next, pour the garlic/oil mixture (yes, all of it) onto the pasta. Toss the tomatoes into the mixture and top with fresh parsely. For best results, make sure the oil and garlic mixture is still hot when you add it to the pasta and serve immediately.

This dish is a wonderful, light meal that works best when served with a salad made with Romaine lettuce and hot vegan bread or breadsticks. It also makes a great lunch just by itself.

Serves: 2-4

Preparation time: 20 mi

|www.healthyfoodcookbook.com” title=”Free recipes” style = ”text-decoration:none”>Free recipe and All Free recipe

[tubepress mode='tag', tagValue='My Moms Chicago Pasta']

Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.

Ingredients (use vegan versions):

• 1 pound Rigatoni Pasta (or other type)
• mix together leftover veggies in fridge (I used sun-dried tomatoes, peppers, corn, peas,
• cup of Italian salad dressing (to taste)
• dash garlic powder
• dash onion powder
• dash salt
• dash pepper

Directions:

Basically cook the pasta until it is done (10-12 minutes).
Mix all the veggies with the pasta.
Add the salad dressing and seasonings.
Stir well and let sit in fridge for at least 24 hours so flavors combine.
You may need to add more salad dressing later to increase the taste.
It is very easy and works with anything. Great to throw together when
you have leftover veggies in the fridge.

Serves: 8

Preparation time: 20 minutes

[tubepress mode='tag', tagValue='Leftover Veggie Pasta']

Vegeterian Tips: Most Chinese restaurants have many vegetarian options, and some use tofu or fake meat. Otherwise, try rice, soup, and spring rolls or other appetizers to form a great meal. Just remember to ask for no MSG to stay healthy.

Ingredients (use vegan versions):

• 1 lb soft tofu
• 2 1/2 cups ziti pasta (cylindrical pasta ~ 1 inch in length)
• 1 15 oz. can tomato sauce
• 1/2 cup wate
• 3 mushrooms
• 1 small zucchini
• oregano
• thyme
• garlic powde
• salt and peppe

Directions:

1 baking dish with lid (I like to use a round 2 1/2 quart dish)
Drain tofu and squeeze out excess water. Place in baking dish. Mash up tofu. Add spices (about 1/2 Tbs each or to taste), tomato sauce and water. Let marinate for 15-20 minutes.
Boil enough water to cover pasta by 2 inches. Add pasta to boiling water. Let boil for 5-6 minutes. Stir 1-2 times to prevent pasta from sticking together.
Meanwhile, chop up mushrooms and zucchini.
Pre-heat oven to 375 degrees.
When pasta is cooked drain and mix with tofu sauce.
Add veggies to mixture.
Top with soy parmesan cheese if desired. I suppose soy mozerella would work.
Cover dish with lid or aluminum foil.
Bake 20 minutes.
Uncover bake 5-10 minutes longer or til bubbly.
Serve with vegan french bread and salad. Or enjoy plain.
Very little fat. A good high-carb meal. But I”m not an expert!

Serves: 4 by itself. 6 if there”s a big salad, loaf of vegan french bread and bottle of vegan wine!

Preparation time: 30 min prep 20-30 min bake

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Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.

Ingredients (use vegan versions):

• 12 ounces Linguini or Angel Hair Pasta (Tomato bazil Pasta)
• Olive Oil
• bazil
• 5 Roma Tomatoes
• 1 Tablespoon Minced Garlic
• 12 Asparagus Tips

Directions:

Boil pasta in usual manner.
Dice the Roma Tomatoes .
While pasta is boiling, steam asparagus tips for 15 minutes. You want
the tips to be “almost cooked”, then set the tips to the side.
Coat a frying pan with just enough olive oil to cover the bottom. In the
heated frying pan place the asparagus tips in to roll in the heated oil for
60 seconds then set aside.
In the same pan place the minced garlic, tomatoes, and plenty of basil
to taste and heat in pan until warm.
Rinse cooked pasta in hot water, add 2 tsp. of olive oil to noodles and
toss. Add plenty of basil to taste to the noodles and toss.
Place the noodles on the plate, place asparagus tips over noodles, the
spoon diced tomatoes on top of asparagus and serve!

Serves: 4

Preparation time: 20 minutes

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