Free 150 Vegan Favorites by Jay Solomon Page A

strips
    ¼   cup vegetable broth or water
    ½   teaspoon black pepper
    ½   teaspoon salt
    3   quarts water
    8   ounces spaghetti or linguine
    In a large, wide skillet, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the chard, broth, pepper, and salt and cook, stirring, until the greens are wilted, 4 to 5 minutes.
    In a large saucepan, bring the water to a boil over medium-high heat. Add the spaghetti, stir, and return to a boil. Cook over medium heat until al dente, 9 to 11 minutes, stirring occasionally. Drain in a colander.
    Using tongs, transfer the pasta to a large serving bowl. Add the chard mixture and toss. Serve at once.
Spaghetti with Mushroom Marinara
    A medley of mushrooms gives this rustic pasta dish an interesting, woodsy flavor.
    Yield: 4 servings
    2   tablespoons dry red wine
    1   tablespoon olive oil
    12   ounces white mushrooms, sliced
    4   ounces cremini or shiitake mushrooms, sliced
    1   small yellow onion, chopped
    2   or 3 cloves garlic, minced
    1   can (14 ounces) stewed tomatoes
    1   can (14 ounces) tomato puree
    2   teaspoons dried oregano
    1   teaspoon dried basil
    ½   teaspoon dried red pepper flakes
    ½   teaspoon salt
    2   ½ quarts water
    8   ounces spaghetti
    In a large saucepan, heat the wine and oil over medium heat. Add the mushrooms, onion, and garlic and cook, stirring, for 7 to 9 minutes. Stir in the tomatoes, tomato puree, oregano, basil, red pepper flakes, and salt. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally (partially cover the pan to prevent the sauce from splattering).
    Meanwhile, in another large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.
    When the sauce is ready, transfer the spaghetti to warm serving plates and spoon the sauce over the top.
Macaroni and Eggplant Ratatouille
    Adding macaroni to ratatouille is a clever way to liven up this classic Mediterranean stew.
    Yield: 6 servings
    2   ½ quarts water
    1   cup elbow macaroni
    2   tablespoons dry red wine
    1   tablespoon canola oil
    1   medium yellow onion, diced
    1   green bell pepper, seeded and diced
    8   ounces white mushrooms, sliced
    2   cups diced eggplant
    3   or 4 cloves garlic, minced
    1   can (28 ounces) plum or stewed tomatoes
    1   can (15 ounces) red kidney beans, drained
    2   teaspoons dried oregano
    1   teaspoon dried basil
    ½   teaspoon black pepper
    ½   teaspoon salt
    In a large saucepan, bring the water to a boil over medium-high heat. Add the macaroni, stir, and return to a boil. Cook over medium heat until al dente, about 6 minutes, stirring occasionally. Drain in a colander.
    In another large saucepan, heat the wine and oil over medium heat. Add the onion, bell pepper, mushrooms,eggplant, and garlic and cook, stirring, for about 10 minutes. Stir in the tomatoes, beans, oregano, basil, pepper, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally. (Cut the tomatoes into smaller pieces with the edge of a large spoon.)
    Remove the ratatouille from the heat and fold in the cooked macaroni. Ladle into bowls and serve with warm Italian bread.
Penne with Swiss Chard
    Tossing pasta with lemon-braised greens is an effortless way to jazz up a light pasta entree.
    Yield: 4 servings
    1   medium bunch red or green chard leaves
    1   tablespoon olive oil
    1   medium yellow onion, chopped
    2   or 3 cloves garlic, minced
    ½   teaspoon black pepper
    ½   teaspoon salt
        Juice of 1 large lemon
    2   ½ quarts water
    8   ounces penne or ziti
    Remove the fibrous stems of the chard leaves and discard. Rinse the leaves and cut into ribbon-shaped strips (chiffonade style).
    In a large, wide skillet, heat the oil over medium heat. Add the