Ziti with Chard

This quick pasta dish was a great way to use up leftovers in my kitchen!

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 8 cups chopped Swiss chard and 4 minced garlic cloves; saute for 2 minutes.

Note: although I know the chard is supposed to wilt down in those two minutes, I'm worried mine wilted a little too much - I had actually chopped it and frozen it in advance, so by the time I added it to the skillet tonight, it was already fairly wilted down - alas!

After sauteeing, combine the chard mixture in a large bowl with 4 cups cooked ziti pasta, 2 cups halved grape tomatoes, 1/4 cup chopped and pitted kalamata olives, 2 tablespoons lemon juice, 1/4 tsp. salt, and 1/2 tsp. black pepper; toss to combine, then sprinkle 1/4 cup shaved vegan cheese in place of Romano over the top - I used the vegan mozzarella from Galaxy Foods.

Divide into 4 equal servings of about 2 cups and 340 calories each.

Cost:
grape tomatoes $2.99

Orange-Ginger Skillet 'Chicken'

The 'chicken' in the frozen vegan buffalo wings from Gardein is the perfect stand in for chicken breast tenders in this recipe - simply discard the sauce that comes packaged separately, or save it for another use.

I faced the same dilemma tonight as I did with my Beef Curry with Toasted Spices a few weeks back - that is, whether or not it is safe to thaw Gardein and marinate ahead of time. To play it safe, I skipped the marinating step, and simply combined the still-frozen 'chicken' with the marinating ingredients just before cooking.

To make the marinade, combine 1/2 cup chopped orange sections, 1/4 cup orange juice, 2 tablespoons chopped green onions, 2 tablespoons low-sodium soy sauce, 1 and 1/2 tablespoons lemon juice, 1 tablespoon olive oil, 1 and 1/2 teaspoons agave nectar (in place of honey), 1 teaspoon grated and peeled fresh ginger, and 1/2 tsp. ground coriander in a large bowl.

Add 12 ounces of Gardein 'buffalo wing' chicken - about 16 chicken pieces; toss to combine, then add to a large skillet heated over medium-high heat. Cook for 15 minutes.

Meanwhile, cook 8 ounces of rotini pasta according to package directions. Tonight I opted for the spelt rotini from VitaSpelt for an extra nutrition boost over wheat pasta.

Add 4 cups of the cooked rotini to the skillet and cook a final 5 minutes. You'll have 3 servings of about 2 cups and 480 calories each.

Note: although you can make this recipe at home, as I did, it also was recommended for camping! Bring the marinade ingredients along in a zip-top plastic bag, and pack the frozen 'chicken' and the cooked pasta separately. Cook according to the same directions as above, in a cast-iron skillet over hot coals at the campsite!

Cost:
orange $1.18
green onions $0.99
lemon juice $2.99
agave nectar $4.99
ginger $0.40
rotini $2.00

'Gorgonzola'-Walnut Fettuccine with Toasted Breadcrumbs

This elegant pasta dish works great for company! As with the Crostini with 'Gorgonzola', Caramelized Onions, and Fig Jam that I made last night, try the soy blue cheese from Sunergia in this recipe.

To start, tear 1 slice of white bread into pieces, and place in a food processor; process until you have coarse breadcrumbs. Place the breadcrumbs on a baking sheet and bake at 250 degrees until dry - the original recipe said 30 minutes, but I only gave mine 20 minutes.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 4 minced garlic cloves and saute for 30 seconds. Remove the pan from heat and let stand for 5 minutes, then add the breadcrumbs - return the pan to the heat and cook for 6 minutes, stirring frequently.

Cook 8 ounces of fettuccine according to package directions, then drain and transfer to a large bowl. Add the breadcrumb mixture, 1/4 cup chopped parsley, 1/4 cup crumbled soy blue cheese, 3 tablespoons chopped walnuts (which you can toast first, if you like), 2 teaspoons lemon juice, 1/4 tsp. salt, and 1/4 tsp. black pepper; toss to combine.

This dish is best served immediately. You'll have 4 servings of 1 and 1/2 cups and 330 calories each.

Cost:
parsley $1.69
walnuts $5.49

Couscous with Artichokes, 'Feta', and Sun-Dried Tomatoes

One look at the title of this recipe, and I had to make - it includes three of my all-time favorite foods!

Place 1 cup water and 1/4 cup sun-dried tomatoes (the kind packed without oil) in a bowl. Microwave until the water boils, which should take about 2 to 3 minutes, depending on how strong your microwave is. Cover and let stand for 10 minutes, then drain and chop the tomatoes; set aside.

Meanwhile, cook 1 and 1/2 cups chopped vegan chicken (such as the Tuscan breasts from Gardein): heat in a skillet coated with cooking spray over medium heat for about 5-6 minutes.

In a saucepan, combine 7 ounces vegetable broth and 3 tablespoons water. Bring to a boil, then add 3/4 cup + 2 tablespoons uncooked Israeli couscous; cover, reduce heat, and simmer for 8 minutes.

Note: Israeli couscous has a much larger grain than regular couscous; look for it near other rice and grains in the grocery store. It might also be labeled 'Middle Eastern' or 'pearl' couscous.

Remove the pan from heat and stir in the chopped tomatoes, the cooked 'chicken', 1/4 cup crumbled vegan feta (such as Sunergia), 1/2 cup chopped flat-leaf parsley, 1 (6-ounce) undrained jar of marinated artichoke hearts, and 1/8 tsp. black pepper (although I forgot the pepper!).

1 cup of couscous is 420 calories.

Cost:
sun-dried tomatoes without oil $2.69
vegan chicken $3.99
vegan feta $3.69
flat-leaf parsley $1.69
marinated artichoke hearts $2.99

Gnocchi with Broccoli 'Fontina' Sauce

Most vacuum-packed gnocchi (potato dumplings) will contain eggs. However, the brand Nuova, available in the refrigerated section of Whole Foods and other grocery stores - it is not only gluten-free, but vegan as well! You'll need two (9-ounce) packages for this recipe.

Bring 7 cups of water to a boil in a Dutch oven. Add 5 cups broccoli florets and the gnocchi; boil for 3 minutes, then drain.

While the broccoli and gnocchi cook, heat 1 teaspoon olive oil in a large skillet over medium heat. Add 6 tablespoons finely chopped onion and 3 minced garlic cloves; cook for 3 minutes.

Add the broccoli and gnocchi, along with 1/2 cup shredded vegan cheese in place of fontina (I used the vegan mozzarella from Galaxy Foods), 1/4 cup vegetable broth, and 1/8 tsp. black pepper; cook for 1 minute. Sprinkle with 1/4 cup vegan Parmesan sprinkles (such as Galaxy Foods).

Divide into 3 servings of 1 and 1/3 cups and 480 calories each.

Cost:
broccoli
gnocchi
vegetable broth

'Turkey' Lasagna

A cautionary tale before I begin tonight's recipe: don't forget to take your time, while cooking, even on busy nights! After a day spent in jury duty, all I wanted was a hearty dinner, relatively fast. I reached into the pantry for a 26-ounce jar of Amy's tomato-basil pasta sauce (purchased earlier in the week), and it slipped from my fingers and shattered all over the kitchen floor. Let me tell you: it is not easy to clean up a pile of tomato sauce and glass! Luckily, there's an organic grocer across from my apartment, so a replacement was easy to come by, even at 9 pm. Although not certified vegan like Amy's pasta sauce, most tomato-basil varieties will be vegan by default; just read ingredient labels in the off-chance they contain cheese.

Now on to the recipe - which otherwise would have been quite simple!

Ahead of time, you need to make some vegan cottage cheese - simply combine 1 (14-ounce) package firm tofu with 1 tablespoon lemon juice; mash with a fork until the mixture resembles cottage cheese curds. Cover and chill, ideally for about 5 hours so the flavors can blend, but I find that a couple hours works just fine.

Heat 2 tablespoons vegetable or canola oil in a large skillet over medium-high heat. Add 1 and 1/4 cups chopped onion, 3/4 cup chopped green bell pepper, 8 ounces pre-sliced mushrooms, and 1 minced garlic clove; saute for 5 minutes.

Chop 10 ounces (about 16 slices) of vegan deli turkey slices - I like either Yves Veggie or Light Life. Add the 'turkey' to the skillet, and cook for 10 minutes, stirring frequently.

Add 1 (26-ounce) jar of tomato-basil pasta sauce (without breaking it!) and 1 teaspoon dried Italian seasoning; reduce the heat to medium and simmer for 10 minutes.

Meanwhile, cook 8 lasagna noodles according to package directions (about 10 minutes in boiling water); drain and set aside.

To the 'cottage cheese' that you made earlier, add 1/4 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. black pepper, and the equivalent of 2 eggs using egg replacer (such as Ener-G). I omitted the 1/4 tsp. salt in the original recipe, but add it if you like.

To assemble the lasagna, spread 1 cup of the 'turkey' mixture on the bottom of a 13x9-inch baking dish coated with cooking spray. Top with 4 lasagna noodles, half of the 'cottage cheese' mixture, and 2 cups of the 'turkey' mixture. Repeat the layers - 4 more noodles, the rest of the 'cottage cheese' mixture, and the rest of the 'turkey' mixture.

Sprinkle the top with an additional cup of shredded vegan mozzarella, then bake at 350 degrees for 45 minutes. Let stand for 15 minutes before cutting into 9 pieces of 290 calories each.

Cost:
onion $1.04
green bell pepper $0.59
presliced mushrooms $2.49
vegan deli turkey $5.58
tomato-basil pasta sauce $3.97
firm tofu $2.39

Penne with Tomatoes, Olives, and Capers

This pasta dish for two is simple as can be, letting the fresh basil and tomatoes really shine!

Cook 4 ounces of uncooked penne pasta according to package directions, then drain and set aside. I like the whole wheat penne from De Boles, which has higher protein thanks to the addition of Jerusalem artichoke flour.

While the pasta cooks, heat 1 and 1/2 teaspoons olive oil in a medium skillet over medium-high heat. Add 1/8 tsp. crushed red pepper and 2 small minced garlic cloves; saute for 30 seconds. Add 1 and 1/2 cups chopped plum tomato, 1/4 cup chopped and pitted kalamata olives, 2 and 1/4 teaspoons capers, and 1/8 tsp. salt; reduce the heat and simmer for 8 minutes, stirring occasionally.

Add the cooked penne to the skillet and cook a final minute, stirring to combine. Sprinkle with 6 tablespoons shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), and 1 and 1/2 tablespoons chopped basil.

Divide evenly among two plates (about 1 and 3/4 cups per serving). Each serving is 490 calories.

Cost:
garlic $0.36
plum tomato $1.71
kalamata olives $4.99
basil $2.99

Pasta with Sauteed Tomatoes, Olives, and Artichokes

This pasta combines two of my favorite foods - olives and artichokes!

Make 4 cups of cooked ziti pasta according to package directions (about 8 ounces uncooked pasta - I used Whole Foods' house brand). Drain, and transfer to a large bowl.

While the ziti cooks, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add 2 cups halved cherry or grape tomatoes, 1 (14-ounce) drained can of artichoke hearts, cut into quarters, and 1/2 cup thinly sliced and pitted kalamata olives; cook for 5 minutes. (Note: to save even more time in this already-quick recipe, buy quartered artichoke hearts).

Combine the cooked pasta, the tomato mixture, 1/2 cup chopped basil, 1/3 cup shredded vegan cheese in place of Asiago (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. salt, and 1/4 tsp. black pepper. Toss to combine.

1 cup of pasta is 290 calories - this recipe makes enough to serve 6.

Cost:
cherry tomatoes $2.99
canned artichoke hearts $3.79
ziti $1.99
vegan cheese $3.39

Linguine with Garlic and 'Cheese'

I used whole wheat linguine (from Gia Russa) for this simple pasta dish, but you can use regular linguine as well.

Cook 8 ounces of linguine according to package directions; drain and set aside.

While the pasta cooks, heat 1 and 1/2 tablespoons olive oil in a saucepan over low heat. Add 3 minced garlic cloves and cook for 5 minutes - the original recipe said to stir constantly, but I probably stirred closer to "frequently."

Remove the pan from heat and add the cooked pasta, along with 3/4 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. salt, and 1/4 tsp. black pepper; toss well to coat.

1 cup of pasta is 340 calories.

Cost:
linguine $3.49
garlic $0.75
vegan cheese $3.39

Farfalle, Zucchini, and Bell Peppers in Pesto

Here's a quick pasta for an easy weeknight meal - it's a great way to use up leftover dry pasta in your pantry.

Cook 8 ounces uncooked farfalle pasta according to package directions; drain, then return to the pan. (I used the farfalle from Whole Foods' house brand).

The original recipe called to add 3 tablespoons commercial pesto. It can be awfully hard to find bottled pesto that does not contain cheese (although options do exist). Much more readily available, however, is concentrated pesto (the kind sold in a tube), which is basically just basil and oil. Since it's concentrated, however, I used half the amount called for - only 1 and 1/2 tablespoons - whisked into 1 and 1/2 tablespoons water. Add to the cooked pasta, and stir to combine.

Add 2 cups shredded zucchini, 1 cup diced red bell pepper, 1/2 cup thinly sliced red onion, 1 tablespoon lemon juice, 1/4 tsp. salt, 1/4 tsp. crushed red pepper, and 1/4 tsp. black pepper.

Stir in 1/4 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods).

Place 2 cups of pasta on each of 4 plates. Top each serving with an additional tablespoon of 'cheese'. Each serving is 350 calories.

Cost:
pesto $4.19
zucchini $1.94
red bell pepper $2.11

Spaghetti with 'Parmesan' and 'Bacon'

It's easy to find vegan replacements for the two, key non-vegan elements in this dish, so don't let the recipe title throw you off!

Cook 8 ounces spaghetti according to package directions - for an extra protein boost, try a pasta made from a different flour than whole wheat - I like the Jerusalem artichoke flour spaghetti from De Boles, which is also higher in fiber than regular spaghetti.

Drain the pasta, reserving 1/4 cup of the cooking liquid, and set aside.

Meanwhile, chop 6 slices of vegan bacon (such as Light Life). Cook in a medium skillet coated with cooking spray over medium heat until crisp - about 5 minutes.

Remove the 'bacon' from the skillet, and re-coat the skillet with cooking spray. Add 1 large minced garlic clove; saute 30 seconds, stirring constantly.

Combine 1/2 cup plain soy milk (such as Silk), 1/2 tsp. salt, 1/2 tsp. black pepper, and the equivalent of 2 eggs using egg replacer (such as Ener-G). Gradually add the reserved 1/4 cup of cooking liquid, stirring constantly with a whisk.

Add the cooked pasta, the soy milk mixture, and 1/2 cup frozen petite green peas (thawed in advance) to the skillet with the garlic; cook over low heat for 3 minutes. I forgot to turn the heat down, but luckily it wasn't enough time for anything to overcook or burn!

Stir in the cooked 'bacon' and 3/4 cup grated vegan cheese in place of Parmesan - I like the vegan mozzarella from Galaxy Foods. Stir well to combine, then dish out 1 and 1/4 cups of pasta onto each of 4 plates. Each serving is 360 calories.

Cost:
spaghetti $2.69
vegan bacon $3.39
frozen petite green peas $2.19
vegan cheese $3.39

Pasta with Leek, Pepper, and Chive Sauce

I like orecchiette pasta in this recipe, but any pasta shape will do! Cook whichever variety you choose according to package directions while you begin the vegetable prep below, so the recipe all comes together seamlessly.

Thinly slice 3 and 1/2 cups leek, then rinse the slices in a colander to make sure the dirt is gone from between all the layers. Set aside.

Peel 3 yellow bell peppers with a vegetable peeler - I found this to be a slightly tricky maneuver, since it makes the peppers slippery in your hand, but it helps the peppers become soft and adhere to the pasta better later on! Slice the peeled peppers into 1/4-inch strips.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the leek and the pepper strips, and saute for 4 minutes.

Stir in 1 cup vegetable broth, 1 teaspoon grated lemon rind, and 1 tablespoon fresh-squeezed lemon juice; cook for 3 minutes.

Stir in 1/2 cup vegan cream cheese (such as Tofutti Better Than Cream Cheese); reduce the heat to medium-low and cook for 2 minutes, stirring constantly, while the 'cream cheese' melts.

Add 3 cups cooked orecchiette pasta (about 8 ounces uncooked pasta), along with 1/4 tsp. salt, and 1/4 tsp. black pepper; cook for 2 minutes.

Stir in 2 ounces shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 1/4 cup chopped chives, 1/4 cup thinly sliced basil (mine was closer to chopped than sliced), and 3 tablespoons pine nuts (which you can toast first, if you like).

Spoon 2 cups of pasta onto each of 4 plates. Each serving is 400 calories. This dish is best served immediately!

Cost:
leek $4.37
yellow bell peppers $9.58
lemon $0.79
chives $2.49
basil $2.99
pine nuts $0.85

Orzo with Zucchini, Tomatoes, and 'Goat Cheese'

In place of the goat cheese in the title, crumbled vegan feta (such as Sunergia) works well here. But I was so distracted while cooking that I actually forgot to stir it in! Luckily, I remembered before serving, so sprinkled it on top.

To start, however, cook 16 ounces of orzo according to package directions (I used Whole Foods' house brand). Drain, and toss with 2 teaspoons of olive oil; set aside.

Cut 2 medium-sized zucchini into quarters lengthwise, then thinly slice them. Heat 1 teaspoon olive oil in a large saucepan over medium heat; add the zucchini and cook for 7 minutes, stirring frequently. Add 1 minced garlic clove and continue to cook for 3 minutes, stirring frequently.

Add 1/4 cup chopped fresh parsley, 1 teaspoon minced fresh oregano (use 1/4 tsp. dried oregano if you prefer), 1/4 tsp. salt, 1/ 4 tsp. black pepper, 1 (14-ounce) can of diced tomatoes with garlic and oregano, and 1 (7-ounce) jar of roasted red bell peppers, drained and diced in advance. Cook for 5 minutes.

Note: you'll probably find that the canned diced tomatoes come with garlic, oregano and basil - I assumed that this was what the original recipe had in mind.

Here's where you stir in the 'cheese' - 1/2 cup shredded vegan cheese in place of Parmesan (I used the rice vegan mozzarella from Galaxy Foods) and 1/2 cup crumbled vegan feta in place of goat cheese... and here's where I forgot the 'goat cheese'! Doh.

You'll have 6 servings of 1 and 1/3 cups and 430 calories each. If you want this to be a make-ahead dish, assemble it all the way, and then transfer to a 2 and 1/2 quart casserole dish; refrigerate up to a day ahead of time. Bake at 375 degrees for 30 minutes just before serving.

Cost:
orzo $1.99
zucchini $1.87
fresh oregano $2.49
canned diced tomatoes with garlic and oregano $1.19
roasted red bell peppers $2.79
rice vegan mozzarella $
vegan feta $3.69

Florentine Rice Noodle Gratin

In culinary terms, Florentine dishes (i.e., characteristic of the region around Florence, in Tuscany) feature spinach and creamy-style sauces - this dish definitely fits that bill! According to one story, the origin of the term comes from Catherine de Medici, who dubbed any dish containing spinach 'Florentine' to honor her roots, when she came to the French court.

The original recipe for this gratin called for Swiss cheese, but alas, no vegan version exists that I know of; Galaxy Foods makes a soy Swiss, but it contains a milk protein! Instead, I used the vegan Gouda from Sheese.

Cook 8 ounces of wide rice stick noodles (also called banh pho) in boiling water for 5 minutes. Drain, rinse with cold water, and then drain again. Set aside.

Meanwhile, in a blender combine 1 and 1/4 cups plain soy milk (such as Silk) with 1/2 cup shredded vegan cheese in place of Swiss, 1 teaspoon chopped fresh rosemary, 1/4 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. black pepper, 2 vegetable bouillon cubes (the Rapunzel brand is certified vegan), and 1 (8-ounce) package of vegan cream cheese (such as Tofutti's Better than Cream Cheese); process until smooth.

Heat 1 teaspoon olive oil in a Dutch oven over medium heat. Add 1 and 1/2 cups chopped onion and cook for 5 minutes, stirring frequently. Add the cooked rice noodles, the soy milk mixture, and 1 (10-ounce) package of spinach - thawed in advance and squeezed dry; stir to combine.

Note: if, like me, you have a tendency to forget to thaw frozen veggies in advance, here's a quick trick: place the frozen vegetables in a colander and run under warm water from the tap for a moment or two - the veggies will thaw to room temperature in no time!

Transfer the noodle mixture to an 8-inch baking dish coated with cooking spray and sprinkle with an additional 1/2 cup shredded vegan cheese (again, I used the Gouda from Sheese). Bake at 375 degrees for 20 minutes.

You'll have 6 servings of 1 and 1/4 cups and 310 calories each.


Cost:
wide rice stick noodles $2.99
fresh rosemary $2.49
vegetable bouillon cubes $2.00
vegan cream cheese $2.29
onion $0.51
frozen spinach $2.99

'Smoked Gouda' Macaroni and 'Cheese'

I was so excited to try this recipe because I found a vegan gouda on the market. It's made by a UK company called Sheese, which also makes cheddar, blue cheese, and cream-cheese like spreads - all vegan! You can buy it here in the States through veganessentials.com.

For this recipe, first make some easy fresh breadcrumbs: place 1 (1-ounce) slice of whole wheat bread in a food processor and pulse about 10 times until you have coarse crumbs; set aside. I used the organic whole wheat from the Vermont Bread Company.

Meanwhile, melt 1 tablespoon vegan butter (such as Earth Balance) in a large saucepan over medium heat. Add 1/4 cup thinly sliced green onions and 2 minced garlic cloves; cook for 1 minute. Add 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly with a whisk.

Gradually pour in 2 cups plain soy milk (such as Silk), 1/4 tsp. salt, and 1/4 tsp. black pepper, stirring whisking constantly. Bring to a boil, then continue to cook at a boil for about 2 minutes, until the mixture thickens. I stirred occasionally as the mixture came to a boil so the soy milk didn't burn on the bottom of the pan. Next, stir in 1/2 cup shredded vegan gouda (such as Sheese) and 1/3 cup shredded vegan cheese in place of Parmesan (here, I used the vegan mozzarella from Galaxy Foods); stir until the 'cheeses' melt.

Add 5 cups coarsely chopped fresh spinach and 4 cups cooked elbow macaroni (about 2 cups uncooked pasta). Stir until blended, then transfer the mixture to a 2-quart baking dish coated with cooking spray. Sprinkle with the breadcrumbs.

Note: I used the spelt macaroni from VitaSpelt. Using pastas from grain other than wheat can pack a nice protein punch - spelt macaroni has 9 grams per serving!

Bake at 350 degrees for 15 minutes. You'll have 4 servings of 400 calories and 1 and 1/4 cups each.


Cost:
whole wheat bread $4.39
green onions $0.99
plain soy milk $2.49
vegan gouda $7.49
vegan mozzarella $3.39
fresh spinach $2.50
elbow macaroni $2.69

Butternut Squash Lasagna

As promised, I'm using last night's Smoky Marinara in a more complicated pasta dish tonight. You'll need 3 cups of Smoky Marinara for this lasagna, which is half the yield of the recipe. So set aside the marinara sauce, and then begin the rest of this dish!

Coat a Dutch oven with cooking spray, and heat over medium-high heat. Add 1 and 1/2 cups chopped onion; saute for 4 minutes. Add 5 cups fresh spinach and saute for 1 and 1/2 minutes, until the spinach wilts. Remove from heat and set aside.

In a large bowl, combine 6 tablespoons shredded vegan cheese in place of provolone (I used the vegan mozzarella from Galaxy Foods both here, and in place of Parmesan later in the recipe), 1/4 cup chopped flat-leaf parsley, 1/2 tsp. salt, 1/4 tsp. black pepper, the equivalent of 1 egg using egg replacer (such as Ener-G), and 1 (14-ounce) package of extra-firm tofu, crumbled, in place of ricotta. Set aside.

Dice 1 and 1/2 cups of peeled butternut squash. Place in a microwave save bowl, cover, and microwave for 5 minutes. Set aside.

Now it's time to assemble the lasagna! The original recipe called for 6 no-boil, oven-ready lasagna noodles, but since I don't know of a non-enriched version on the market, I bought Whole Foods' 365 brand lasagna, which does need to be pre-cooked. Since I knew the noodles would be in the oven for a long time, however, I opted to only cook them in boiling water for about 5 minutes (half the cooking time). This hunch seems to have been correct, since the final texture of the noodles came out right. If you do buy oven-ready noodles, skip that step! If you do cook your noodles, drain them in a sieve, rinse with cold water, and set aside.

Coat an 8-inch baking dish with cooking spray on the sides and bottom. Spread 1/2 cup of the Smoky Marinara over the bottom. Arrange 2 lasagna noodles on top of the sauce. Spread half of your 'ricotta' mixture over the noodles (a little more than 1 cup), then arrange the butternut squash over the 'ricotta'. Top that with another 3/4 cup Smoky Marinara.

Arrange 2 more noodles over the sauce; top with the remaining half of the 'ricotta', then with the onion/spinach mixture, then with 3/4 cup Smoky Marinara.

Arrange the final 2 noodles over that, and top with the remaining cup of Smoky Marinara. Sprinkle 1/2 cup more vegan cheese (this time in place of Parmesan) on the top.

Cover the pan with aluminum foil and bake at 375 degrees for 30 minutes. Uncover and bake an additional 30 minutes.

Divide the lasagna into 6 equal servings, each of which is about 260 calories.

Note: this recipe doubles beautifully! In that case, assemble two lasagnas, each in its own 8-inch pan. Cook one now, and freeze the other for another night, so you don't have to do double-duty in the kitchen! It will store in the freezer for up to 2 months. Just cover the surface of the lasagna with plastic wrap, pressing out as much of the air as possible, then wrap with aluminum foil. When you're ready to prepare the frozen lasagna, let it thaw a full 24 hours in the fridge first. Discard the foil and plastic wrap, and top with a new sheet of aluminum foil. Bake at 375 degrees for 1 hour, then uncover and bake a final 30 minutes. Voila! A new dinner without any new dishes to wash.

Cost:
onion $0.41
spinach $2.50
vegan cheese $3.39
flat-leaf parsley $1.69
extra-firm tofu $2.39
butternut squash $2.66
lasagna noodles $2.99

Fettuccine with 'Bacon' and Roasted Red Pepper

Rich pasta dishes like this are perfect in the winter!

Drain a 7-ounce jar of bottled roasted red peppers. Cut the peppers into 1/4-inch thick strips and set aside.

Heat a Dutch oven coated with cooking spray over medium-high heat - if you were using real bacon, you wouldn't need the cooking spray, but since vegan bacon won't render fat in the same way, you'll definitely want to add that extra lubrication.

Add two slices of chopped vegan bacon (such as LightLife) and cook for 2 minutes. Add 1 cup sliced onion and 3 minced garlic cloves; saute for 1 minute.

Next, add the chopped red bell peppers, 1 cup frozen green peas (thawed in advance), and 1/4 cup vegetable broth (I accidentally added half a cup!); let simmer for 1 minute.

Stir in 4 cups cooked fettuccine (about 8 ounce uncooked pasta), 2 tablespoons shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. salt, and 1/4 tsp. black pepper. For the fettuccine, I used Whole Foods' in-house brand.

You'll have 4 servings of 1 and 1/3 cups and 340 calories each.

Cost:
bottled roasted red bell peppers $2.79
vegan bacon $2.50
frozen green peas $1.99
fettuccine $1.99

Soba with Herbed Edamame Sauce

Edamame is pureed into a sort of pesto sauce for this yummy pasta.

Cook 1/2 cup frozen shelled edamame according to package directions. Drain, then combine the edamame in a food processor with 2 tablespoons chopped cashews, 1/2 cup loosely packed basil leaves, 1/2 cup loosely packed cilantro leaves, 3 tablespoons shredded vegan cheese in place of Romano (such as the vegan mozzarella from Galaxy Foods), 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/4 tsp. salt, 1/8 tsp. black pepper and 2 small peeled garlic cloves. Process until finely chopped.

Add 1/2 cup hot water and process until smooth. How hot should the water be? The recipe didn't say, so I heated water as if for tea, let it stand a moment, then added to the food processor.

Meanwhile, cook 8 ounces soba according to package directions.

Serve 1 cup noodles with 1/3 cup of the sauce and an extra teaspoon of chopped cashews sprinkled on top. Each serving is 410 calories - this makes enough for about 3 servings, but it doubles easily.

Note: the recipe called for dry-roasted cashews, but I bought raw cashews, since that's what Whole Foods had in the bulk section; I can't imagine this distinction made any difference overall.

Cost:
cashews $0.56
cilantro $1.69
soba $3.39

Penne with Shiitakes, Olives, and 'Asiago'

It can be a bit difficult to work out quantities when you only want a recipe to feed 1 person. And let's be honest, quite often if you're a vegan you're probably the only vegan at the table. In that vein, I intend to do a couple of recipes in the near future specifically designed for 1. Enjoy!

For this pasta, you'll only need about 1 serving of penne (which is generally 2 ounces, or 3/4 cups dry pasta, enough to make 1 and 1/2 cups cooked pasta). For small dishes such as this, then, I actually prefer buying rice pasta - not out of any avoidance of gluten, but because rice pasta is often sold in packages of only 8 ounces, as opposed to 16 ounces. That way, I find myself with a lot less leftover random shapes of half-empty pasta boxes filling my pantry! But you can use any kind of penne pasta you like - rice, wheat, or even one of the fancier ones on the market - DeBoles now makes a quinoa/amaranth penne!

While you cook 3/4 cup uncooked penne according to package directions, heat a small skillet coated with cooking spray over medium-high heat. Add 1/2 cup thinly sliced shiitake mushroom caps, 1 tablespoon chopped shallot, and 1 minced garlic clove; saute for 2 minutes.

Add 1 and 1/2 cups torn fresh spinach, 1 tablespoon chopped basil and 1 teaspoon rice vinegar; cook for 1 minute. Add 1/2 cup vegetable broth and 2 tablespoons sliced ripe olives; cook a final 15 seconds.

Toss together the mushroom mixture, the cooked penne, 1 and 1/2 teaspoons olive oil, 1/8 tsp. black pepper and just a dash of salt.

Spoon the pasta onto a plate and sprinkle with 1/4 cup shredded vegan cheese in place of Asiago (such as the vegan mozzarella from Galaxy Foods). You'll have 1 entree of 550 calories.

Note: if you look closely in my photo you might see that my olives are green, not black (ripe). That's because I noticed a can on the grocery store shelf proclaiming the first ripe olive still retaining its shades of green. I had to give it a try! Indeed, the flavor was like a black olive, but the color a deep, blackish-green.

Cost:
shiitake mushrooms $3.99
fresh spinach $2.50
basil $2.99
ripe olives $3.99
penne pasta $2.00

Fusilli with Roasted Tomato Sauce

Roasting the tomatoes first for this easy pasta sauce heightens their flavor - yum!

Core, halve, and seed 6 large tomatoes. Place the tomatoes, cut sides down, on a baking pan brushed with 1 tablespoon olive oil. Arrange 3 crushed garlic cloves around the tomatoes, and sprinkle the tomatoes with 1 teaspoon chopped fresh thyme (use 1/4 tsp. dried thyme if you prefer), and 1/4 tsp. salt.

Bake at 400 degrees for 30 minutes. Drain the juices form the pan, then return to the oven for an additional 30 minutes. I took mine out of the oven about 10 minutes early, but I believe that is due to the fact that I'm cooking at high elevation tonight (in Utah!), where cooking times can vary significantly.

Remove the tomatoes from the pan and let cool slightly - discard the juice and crushed garlic. Peel and coarsely chop the tomatoes, and set aside. (Note: I also skipped the peeling step; again, I think due to the elevation, my tomatoes were almost too roasted, and removing the skins proved difficult).

Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add 2 chopped garlic cloves to the pan and cook for 2 minutes, stirring frequently. Add the chopped tomatoes, and 2 and 1/2 tablespoons chopped basil; cook for 3 minutes. Add 1/4 tsp. salt, 1/4 tsp. black pepper, and 3 and 1/2 cups cooked fusilli pasta (about 8 ounces of uncooked pasta); toss to coat.

Serve 1 cup pasta topped with 1 tablespoon shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods). You'll have 4 servings of 350 calories each. Garnish with additional sprigs of fresh basil if you like, for a pretty presentation.

Note: the original recipe actually called for long fusilli pasta, the coils of which are not as tight as those on regular fusilli. I could only find regular fusilli in an organic brand, however (from Whole Foods' house brand), which worked just fine.

Cost:
tomatoes $20.55
garlic $0.80
thyme $2.99
basil $2.99
fusilli pasta $1.99