Cashew Pasta Bake

From Z FaMiLy ReCiPe bLoG

OK, I just made this recipe again tonight and realized it isn't strictly vegan with the butter and cheese.  These can be easily substituted for vegan ingredients, or you can settle with being 85% good like I did. 

2 1/2 cups dried penne or other pasta
dash of olive oil, plus 2 TB
2 TB butter
1 onion, chopped
2 cloves garlic, pressed
2 tsp dried oregano
1/2 lb mushrooms, sliced
14 oz can diced tomatoes
1 heaping TB tomato paste
3/4 cup roasted cashews
1/2 of a small zucchini or yellow squash sliced
salt and pepper
3/4 cup grated cheddar cheese

Boil pasta and dash of oil for 10 minutes. Drain. Return to pan and stir in butter. Keep Warm.
While pasta is cooking, preheat oven to 400 degrees. Heat remaining oil in large frying pan and saute' onion, garlic and oregano for 3 minutes. Add the sliced mushrooms and zucchini or squash and continue cooking for 5 minutes, stirring occasionally. Stir in diced tomatoes and tomato paste. Cover and cook for about 10 minutes, stirring occasionally.
Add cashews and season with salt and pepper. Transfer to greased shallow oven proof dish. Spoon the buttered pasta on top and sprinkle with grated cheese. Cover and bake for 20 minutes. Cheese will turn crisp and golden.
Serve with freshly grated parmesan cheese.

Indian-Spiced Vegetables over Basmati Rice

From One-Dish Vegetarian Meals by Robin Robertson.

1 T safflower oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 T minced fresh ginger
2 large carrots, cut on the diagonal into 1/4-inch slices
3 c shredded napa cabbage
1 1/2 c cooked or canned chickpeas, rinsed and drained if canned
3/4 t ground cardamom
1/4 t ground cinnamon
1/4 t ground turmeric
1/2 t salt
1/8 t cayenne pepper
1/2 c water
1 c unsweetened coconut milk
4 to 5 c hot cooked basmati rice

Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger and cook until the onion is soft and lightly browned, about 7 minutes. Add the carrots, cabbage, chickpeas, cardamom, cinnamon, turmeric, salt, and cayenne, Cover and cook for 5 minutes, or until the vegetables are softened. Add the water and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.

Stir in the coconut milk and heat through. Taste and adjust the seasonings if necessary. Serve over the hot cooked rice.

Black Bean and Avocado Rice Salad

From One-Dish Vegetarian Meals by Robin Robertson.

1 t minced lime zest
3 T fresh lime juice
1 T cider vinegar
2 T fresh orange juice
1/2 t minced garlic
1 t light brown sugar
1/2 t chili powder
1/2 t salt
1/8 cayenne pepper
1/3 c extra virgin olive oil

2 ripe Hass avocados
1 T fresh lemon juice
3 c cold cooked long-grain white or brown rice
1 small red onion, chopped
One 4-oz can diced mild green chiles, drained
Torn romaine lettuce leaves, for serving
12 cherry tomatoes, halved, for garnish

In a small bowl, whisk together the lime zest, lime juice, vinegar, orange juice, garlic, brown sugar, chili powder, salt, and cayenne. Whisk in the oil in a slow, steady stream until emulsified and smooth. Set aside.

Peel and pit the avocados, cut into 1/2 inch dice, and toss with the lemon juice.

In a large bowl, combine the rice, beans, onion, chiles, and avocados. Add the dressing and toss gently to combine. Line plates or shallow bowls with lettuce leaves and top with the salad. Garnish with the cherry tomatoes and serve.

Basic Pesto

Here's a recipe for a walnut-based pesto, adapted from The Silver Palate Cookbook, by Julee Rosso & Sheila Lukins.

2 cups fresh basil leaves

4 medium cloves garlic, chopped

1 cup walnuts

1 cup olive oil

1 cup grated Parmesan cheese

¼ cup grated Romano cheese (optional)

Salt and pepper to taste.

Process basil, garlic, walnuts in a food processor. With the machine running, add olive oil. Add cheeses, a liberal dose of salt and a thin grinding of pepper. Remove to a bowl and cover until ready to use. Or, divide into small, plastic containers and freeze.