Author: joseph

Directions

Cook the ground beef with the sofrito, dried cilantro, tomato sauce and bouillon until meat is not longer raw (~35 min).

Boil the sweet plantains and peel after boiling (~30 min). Smash the plantains and add 1/4 cup of the warm water (used to boil the plantains), butter and mix well.

Get an aluminum foil pan and add the following layers of ingredients in the order listed and then place in the oven for about 20 minutes at 300 degrees.

-mashed plantains -cook ground beef -shredded cheese -mashed plantains -shredded cheese

Directions

Preheat oven to 375 degrees. Cut the acorn squash into 2 halves. Remove the seeds and membrane. Divide 1 tablespoon of the butter and set inside each cavity. Rub the cavities with a spot of sea salt and place into the oven to roast for about 45 minutes or until tender.

Remove the squash from the oven. Set aside to cool. Turn the oven down to 350 degrees. Bring a large pot of well salted water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain. Rinse. Set aside.

Chop the squash into bite size pieces being careful to avoid any skin. Bring the milk to just a boil in a heavy saucepan. Set aside.

Melt the butter mixture to the milk and whisk well to get rid of lumps. Add 1/2 t of paprika. Season with salt and pepper. Return to heat. Cook the mixture over medium heat, whisking constantly until it’s smooth and it thickens, about 5 minutes.

Add milk mixture to the pasta and coat. Mix in squash pieces as well. Pour into a 9 x 12 baking dish. Spread the grated cheese over the top of the pasta mixture. Sprinkle the top with the remaining paprika.

Bake for 25 minutes. Then, place the dish under the broiler (about 4 inches away from heat) and cook for another 3-4 minutes until slightly golden.

Directions

Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.

Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.

When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Directions

In a steamer, steam green beans until tender, about 7 minutes. Remove
from steamer and add potatoes. Steam potatoes for 5 minutes, or until
tender. Set aside. In a large pot of boiling salted water, cool pasta
until al dente and drain, reserving 1/2 cup of cooking water. Set aside.

In a food processor, combine garlic, salt, and pine nuts until a paste
forms. Add nutritional yeast, miso, and basil, and process until finely
minced. Add olive oil, process until smooth, and set aside.

In a large bowl, add green beans, potatoes, pasta, and pesto and toss to
combine. Add reserved cooking water if needed to moisten, or drizzle
with additional olive oil. Serve immediately.

Directions

Pre-heat oven to 325 degrees.

In medium mixing bowl, beat eggs; add cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray.

Put one layer of slightly cooked lasagna noodles flat across the bottom of the baking dish. Add 1/2 the leaf spinach, pressing down lightly and evenly over noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture; add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach. Spread pasta sauce evenly over the top; sprinkle with mozzarella cheese. Press down lightly.

Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.

Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.

Allow to sit for 10 to 15 minutes before serving.

Directions

Cook noodles according to package. Toss noodles with sesame oil and set aside.

In a large bowl, combine chili sauce, hoisin sauce, red pepper flakes, tomato paste, cornstarch, and sugar. Stir in vinegar, lime juice, soy sauce, and broth, mix well, and set aside.

In a large skillet over medium-high heat, heat oil. Add tofu and stir-fry until browned. Remove from skillet and set aside. Add bell pepper, peas, garlic, scallions, and ginger and stir fry 1 minute.

To reserved sauce mixture, add noodles, tofu, and stir-fried veggies and toss until coasted with sauce, about 2 minutes. Serve immediately, topped with bean sprouts, peanuts, and cilantro.

Directions

Cook pasta. Melt margarine in sauté pan and add garlic and zucchini. Add
sauce, basil, seasoning and tofutti cream cheese. Cook to dissolve and
mix together in sauce. Add al dente pasta and toss. Add parmesan if
desired.