Tasty Veggy Recipes

Ingredients:
1 lb firm tofu
fresh garlic and onion
1 lb pasta, penne or rotini
4 medium carrots
2 stalks broccoli
1 cup fresh green beans, pepper, or celery
2 – 4 Tbsp olive oil
tomato sauce or pesto
Fresh or dried basil and oregano
add to the marinade as you wish :Fresh ground pepper, dried ginger, cumin, cayenne or black pepper

Method:

• Put a large pot of salted water on to boil
• Slice the tofu in 1/2 X 1″ pieces
• Let tofu sit for a few minutes
• Heat the oil on medium/high in a heavy non stick or well cured cast iron pan
• Optional: add 1 Tbsp minced garlic or half an onion, chopped, to the oil
• Add the tofu, fry 5 minutes each side, turning with a spatula (that’s the fun part)
• Prep the veggies and place in a steamer basket over boiling water
• Cover & steam for 5 – 10 minutes, until just tender
• Add the pasta to the boiling water, bring back to boil, stirring, reduce heat, cover and simmer 7 minutes, or until al dente
• Drain the pasta, add a little olive oil, sauce or pesto if you want, and/or fresh or dried herbs like basil, oregano, marjoram, thyme
• Add the veggies & tofu, and mix gently
• Serve hot sprinkled with Parmesan or mozzarella cheese, or fresh basil

Ingredients:

8 each Taco Size Flour Tortillas
4 tsp. Olive Oil
2 cups Mozzarella Cheese grated
1 cup homemade or purchased Pesto sauce
8 each sundried Tomatoes packed in oil, cut into strips
4 oz. Goat Cheese
2 tsp. Pinenuts (optional)

Method:

Lay a tortilla down on an oiled baking pan. Lightly brush the tortilla with 1/8 cup of the pesto.  sprinkle 1/4 cup of the cheese over the pesto. Lay another tortilla over the pesto and cheese and repeat the procedure of pesto and cheese.

Arrange the sundried tomatoes, goat cheese and pinenuts (if desired) on the top tortilla over the pesto and cheese.
Repeat whole procedure with remaining tortillas and ingredients. Bake in 400 degree F. oven until crispy, about 10 minutes.

Ingredients:
2 cups fresh basil
3 cloves garlic
1.5 teaspoon salt
1/4 cup olive oil
3 tablespoons butter or margarine
2 tablespoons Parmesan cheese
1.5 tablespoon Romano cheese
1 (16-ounce) package very thin spaghetti

Method:
Prepare the basil by rinsing it and tearing off the leaves. Discard the stems.
Chop the garlic in a food processor or blender. Add the basil and salt. Process. Add the olive oil. Process until smooth.
At this point you can put the pesto aside for later use, or freeze it. When ready to serve, mix the butter or margarine into the pesto with a fork and blend well. Blend in the cheeses. Set aside.
Make the spaghetti according to the package directions. Drain.
Mix the pesto into the pasta.