Free 150 Vegan Favorites by Jay Solomon Page B

onion and garlic and cook, stirring, for 3 minutes. Stir in the chard leaves, pepper, salt, and lemon juice. Cook until the greens are wilted and tender, about 5 minutes, stirring frequently. Set aside.
    In a 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.
    Add the pasta to the braised greens, toss, and serve at once.
Pasta with Oven-Broiled Vegetables
    For this nutritious entree, linguine is tossed with broiled and lightly marinated vegetables. Meaty portobello mushrooms add a touch of panache.
    Yield: 4 servings
    1   tablespoon olive oil
    2   tablespoons red wine vinegar
    2   tablespoons chopped fresh parsley
    1   teaspoon dried oregano
    ¼   teaspoon ground cayenne
    ½   teaspoon salt
    1   zucchini, quartered lengthwise
    1   medium red onion, quartered
    1   red bell pepper, cored and seeded
    3   or 4 portobello mushrooms, stems removed
    2   ½ quarts water
    8   ounces linguine or spaghetti
    In a large bowl, combine the oil, vinegar, parsley, oregano, cayenne, and salt. Set aside.
    Preheat the oven broiler.
    Arrange the zucchini, onion, bell pepper, and mushrooms on a baking pan. Broil the vegetables until they are tender, about 5 minutes on each side. Remove the vegetables as they become done and transfer to a cutting board. Let cool slightly and then coarsely chop. Toss the vegetables with the dressing.
    In a 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.
    Add the pasta to the roasted vegetables and toss. Serve at once.
Pasta with Creole Ragu
    The spicy, sturdy flavors of Creole cuisine are at center stage in this piquant noodle dish.
    Yield: 6 servings
    1   tablespoon canola oil
    2   large carrots, chopped
    1   medium yellow onion, diced
    1   green bell pepper, seeded and diced
    1   large celery stalk, diced
    2   large cloves garlic, minced
    1   can (28 ounces) stewed tomatoes
    1   can (6 ounces) tomato paste
    3   to 4 quarts plus ¾ cup water
    1   tablespoon dried parsley
    2   teaspoons dried oregano
    ½   teaspoon black pepper
    ½   teaspoon ground cayenne
    2   to 3 teaspoons Tabasco or other bottled hot sauce
    12   ounces linguine or spaghetti
    In a large saucepan, heat the oil over medium heat. Add the carrots, onion, bell pepper, celery, and garlic and cook, stirring, until the vegetables are tender, about 7 minutes. Add the tomatoes, tomato paste, the ¾ cup of water, parsley, oregano, pepper, cayenne, and hot sauce and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cookfor about 15 minutes, stirring occasionally. As the sauce cooks, cut the chunks of tomatoes into smaller pieces with the edge of a large spoon.
    Meanwhile, in a large saucepan, bring the 3 to 4 quarts of water to a boil over medium-high heat. Add the linguine, stir, and return to a boil. Cook over medium heat until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.
    Transfer the linguine to serving plates and ladle the sauce over the top. Serve at once.
Pasta with Garden Tomato Sauce
    Zucchini, eggplant, and peppers give this fresh tomato sauce a robust taste and inviting texture.
    Yield: 4 servings
    1   tablespoon canola oil
    1   medium zucchini, halved lengthwise and thinly cut diagonally
    1   red or green bell pepper, seeded and cut into strips
    2   cups diced eggplant
    4   cloves garlic, minced
    4   large tomatoes, diced
    ¼   cup chopped fresh basil or parsley
    1   teaspoon dried oregano
    1   teaspoon dried basil
    1   teaspoon paprika
    ½   teaspoon black pepper
    ½   teaspoon salt
    3   quarts water
    8   ounces capellini or thin spaghetti
    In a large skillet, heat the oil over medium-high heat. Add the