Vegan Roasted Eggplant Pesto Pasta

 Roasting Eggplant:

1 Large Eggplant

Preheat oven to 400 F

Take a backing sheet pan, line it with aluminum foil.

Trim off and discard the stem end of eggplant and cut in half lengthwise. Place cut-side down on the baking sheet

Pierce the backs of the eggplant with a fork in few places. Bake until completely soft an somewhat collapsed, about 30 minutes.

Remove from the oven and allow it to cool completely. Peel the skin.

This can be done ahead of time and stored in the refrigerator until ready to use.

Soak Almonds

1/4 Cup Whole Almonds

Overnight soak the almonds in a bowl of water (or soak for at least 2 hours before using). Allow to soak at room temperature. Drain water before using.

Soak Dry Sun-Dried Tomatoes

2 Sun-Dried Tomatoes (not oil-packed)

If using dry, non oil-packed sun-dried tomatoes, soak the sun-dried tomatoes in 1/2 cup of water for 1 to 2 hours, until very soft. Reserve the soaking water and use it in the pesto

Prepare Pasta

12 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, I cooked the pasta for 4 minutes and then added the vegetables and cooked for 4 more minutes).

4 Cauliflower Pieces

4 Broccoli Pieces

1 Carrot

 Throw veggies into pasta water 4 minutes before pasta is done.

While pasta is cooking, prepare the Pesto

Pesto

1 Large Roasted Eggplant, Peeled
1/4 Cup Whole Almonds
2 Sun-Dried Tomatoes (not oil-packed)
2 Garlic Cloves
2 Cups Basil Leaves, lightly packed
1 and 3/4 Tsp Salt
2 Tsp Black Pepper Powder

Add the Pesto ingredients to the blender and make smooth paste.

The Pasta

Toss the Pasta, Cauliflower, Broccoli, Carrot and Pesto into mixing bowl, Sprinkle with remaining Pine Nuts.

Source: fatfreevegan

Taste Note: Tastes OK.

Yields:  5 Cups

Will i prepare it again:Yes. But something is wrong with this, need to figure out what? Probably 2 cups of basil is too much, don't know, couldn't figure out whats wrong. Actually when i tasted the pesto, it tasted really awesome, but after mixing with pasta, the taste was not at all good. May be need to cook the pasta little bit more, .... Not sure whats wrong

Arrabbiata Sauce with Vegetables

Arrabbiata Sauce

1 Tbsp Olive Oil
1 Big Onion, Medium size, Chopped
7 Garlic Cloves, Grated

2 Carrots, Finely Chopped
2 Celery Stalks, Finely Chopped (4 TJ Stalks or 2 WF Stalks)
2 Tsp Salt

1 and 1/2 lbs Dry Form Tomatoes, Chopped
1/4 Cup Basil Leaves, Finely Chopped
2 and 1/2 Tsp Crushed Red Chile Peppers (I take out all the seeds)

2 Zucchini, Chopped

Heat Oil in a hot pan, add Onions and saute for 4 minutes in medium flame.

Add Garlic and saute for 4 more minutes.

Add Carrots, Celery, Salt and saute for 10 more minutes.

Add Tomatoes, Basil, Red Chili Flakes and bring the sauce to boil. Reduce the heat to low and simmer uncovered for about 45 minutes, stirring every 10 minutes or so.

While sauce is cooking, prepare pasta

 Prepare Pasta

12 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Cook pasta as per cooking direction on the cover.

Sauce Continuation

After 45 minutes, add Zucchini, mix well, close the pan and leave it for 15 more minutes. Stir often.

After the sauce is done (the zucchini should be done), remove from heat and transfer 1 Cup of the sauce to a blender. Try not to get zucchini in the sauce, you are about to blend. Blend until smooth (1 added 3/4 cup of water to blend the sauce), then add the pureed sauce back to the pan.

The Pasta

Add the Pasta to the sauce, mix well and serve.

Source: ambitiouskitchen

Taste Note: Tastes WONDERFUL.

Yields: 5 Cups

Will i prepare it again: Definitely Yes. But this is not suitable for week night cooking, good to do it on weekend. I prepared this relaxed manner on Sunday.

Pasta with Chili Tomato Sauce

Cook Veggies

8 Cauliflower Pieces

8 Broccoli Pieces

1 Carrot

1 Tsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Cook veggies for 4 minutes. Take out the veggies.

Prepare Pasta

12 oz Gluten Free Brown Rice Pasta (Spiral Pasta)
2 Tsp Salt

Bring the water to Boil again and add Salt.

Cook pasta as per cooking direction on the cover.

Chili Tomato Sauce

1 Tbsp Oil
1 Big Onion, Chopped
5 Garlic Cloves, Grated
9 Thai Green Chilies

1 and 1/2 lbs Ripe Tomatoes, Chopped
1 Tbsp Dried Oregano
2 1/4 Tsp Salt

6 oz Spinach, Chopped
1/4 Cup Fresh Basil, Chopped

Pour Oil in a hot pan, add Onions and saute for 5 minutes.

Add Garlic, Green Chilies and saute for 2 minutes.

Add Tomatoes, Oregano and Salt, cook until the tomatoes soften, for about 10 minutes.

Add Spinach and Basil, cook for 2 minutes, add the cooked veggies and mix well.

Source: fooddotcom

Add cooked pasta and mix well. Sorry forgot to take the picture of the final pasta.

Taste Note: Tastes hmm... OK. I will make the necessary modifications, prepare it again and modify the recipe and update it.

Yields:  7 Cups

Will i prepare it again: Yes, but i will try without adding Oregano and see how it turns out to be.

Vegan Avocado Pesto Pasta

Prepare Pasta

8 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, I cooked the pasta for 4 minutes and then added the vegetables and cooked for 4 more minutes).

4 Cauliflower Pieces

4 Broccoli Pieces

1 Carrot

Throw veggies into pasta water 4 minutes before pasta is done.

While pasta is cooking, prepare the Pesto

Pesto

1 Cup Basil
1/4 Cup Pine Nuts (lightly dry toasted, 2 Tbsp for Pesto and 2 Tbsp for Garnishing Pasta)
2 Garlic Cloves
1 Tbsp Lemon Juice
1 Avocado, pitted and peeled
1 Tsp Salt
1 Tsp Black Pepper Powder
1/2 cup water

Blend Basil, 2 Tbsp Pine nuts in blender, pulse to coarsely chop.

Add Garlic, Lemon Juice, Avocado, Salt, Black Pepper Powder, Water and process until it becomes a thick paste.

The Pasta

15 Cherry Tomatoes, halved

Toss the Pasta, Cauliflower, Broccoli, Carrot, Tomatoes and Pesto into mixing bowl, Sprinkle with remaining Pine Nuts.

Source: chefchoice

Taste Note: Tastes AWESOME.

Yields:  6 Cups

Will i prepare it again: Definitely YES

Vegan Artichoke Pesto Pasta Salad

Prepare Pasta

12 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

I cooked pasta for 15 minutes.

While pasta is cooking, prepare the Pesto

Pesto

1 Cup Basil
1 Can Quartered Artichoke Hearts (Packed in Water)
3 Garlic Cloves
1/2 Cup Water
2 Tbsp Lemon Juice
2 Tsp Salt
2 Tsp Black Pepper Powder
1/4 Cup Pine Nuts (lightly dry toasted, 2 Tbsp for Pesto and 2 Tbsp for Garnishing Pasta)
1/4 Cup Walnuts

Blend Basil, 3 Artichoke Hearts (12 quarters), 2 Tbsp Pine nuts, Walnuts in blender, pulse to coarsely chop.

Add Garlic,  Water, Lemon Juice, Salt, Black Pepper Powder and process until it becomes a thick paste.

The Pasta

1 Beefsteak Tomatoes, Chopped
1/2 Heirloom Tomato, Chopped

In a serving bowl, combine the cooked Pasta with Pesto and blend well.

Add the remaining Artichoke Hearts, Tomatoes and remaining Pine Nuts and toss.

Source: fatfreevegean

Taste Note: Tastes Awesome.
Yields: 8 Cups
Will i prepare it again: Definitely Yes

Vegan Asparagus Pesto Pasta Salad

36 Oz Asparagus from Costco (2 Pounds & 4 Oz)
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Snap off the though ends of the asparagus. Add the asparagus spears. Cook for 4 minutes. Take out the asparagus spears and place them on a colander. Rinse with cool water.

Prepare Pasta

16 oz Gluten Free Brown Rice Pasta

Bring the water to Boil again.

Cook pasta as per cooking direction on the cover.

While pasta is cooking, place asparagus in cutting board, trim off top 3" of asparagus spears and put the tips into the mixing bowl. Cut the bottom into several pieces and set aside to use in pesto sauce.

Pesto

4 Garlic Cloves
1/4 + 1/4 Cup Pine Nuts (lightly dry toasted, 1/4 Cup for Pesto and 1/4 Cup for Garnishing Pasta)
1/4 cup Walnuts
3 Tbsp Lemon Juice
1 Cup lightly packed fresh Basil Leaves
2 and 1/2 Tsp Salt
2 and 1/2 Tsp Black Pepper Powder

Blend Garlic, 1/4 Cup Pine Nuts and pulse to chop.

Add Lemon Juice, Basil, Salt, Black Pepper Powder and Asparagus pieces (not the tips), puree until smooth, add pasta water for blending.

The Pasta

2 Heirloom Tomato, Chopped
1/2 Package Cherry Tomatoes

Toss the Pasta, Asparagus Tips, Tomatoes and Pesto into mixing bowl, Sprinkle with remaining 1/4 cup of toasted Pine Nuts.

Source: fatfreevegan

Taste Note: Tastes Awesome.
Yields:  10 Cups. I used two 1 lb packets of pasta.
Will i prepare it again: Definitely Yes.

Healthy Smoothie

1/2 Banana (53 Calories)
1/2 Orange (23 Calories)
5 Strawberries (20 Calories)

1 Cup Milk (70 Calories)
1 Scoop Amazing Grass Orange Dreamsicle Drink Powder (30 Calories)
1 Tbsp Oats (19 Calories)
1 Tbsp Flax Seed (45 Calories)
1 Tbsp Hemp Seeds (87 Calories)
1 Tbsp Cacao Nibs (80 Calories)
1 Dates (58 Calories)

Combine everything in a magic bullet jar and make it a smooth paste.

Taste Note: Tastes Awesome (485 Calories)