Creamy Macaroni Soup

Written and Posted By: Margie Babon   The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little More »

Gazpacho

Written and Posted By: Margie Babon   To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a More »

Puree of Vegetable Soup

Posted By: Margie Babon     2 tbsp. olive oil 3 leeks, including light green parts, finely chopped 4 carrots, peeled and slice in cube 3 zucchini (courgettes),  sliced  in clube 3 More »

Curried Corn Soup

Posted by: Margie Babon   Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!   2 tablespoon olive oil 2 leeks including tender More »

Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon     300 gms dried soba noodles 6 cups vegetable stock 2 cups of water ¼ cup yellow miso 1 tsp. peeled and grated fresh ginger 200gms king More »

Split Pea Soup

    1 tbsp. olive oil 1 yellow onion, finely diced 1 celery stalk, thinly sliced 2 small carrots, peeled and thinly sliced 1 cup dried green or yellow split peas, rinsed More »

Herbed Cucumber Soup with Toasted Almonds

    2 medium size cucumber, seeded if necessary, coarsely chopped 6 cups vegetable stock 2 cups vegetable based cream ¼ cup finely chopped fresh flat-leaf (Italian) parsley 2 cloves garlic, minced More »

Category Archives: Pasta

Pesto Pasta Shape with Pumpkin Seeds

Written and Posted By: Margie Babon

 

Aside from protein, pumpkin seeds are packed with nutrients of copper, zinc, magnesium and manganese. It is also rich in antioxidants that boost health and has dietary fiber to aid digestion.

 

500gms vegetable pasta shape

1 cup pumpkin seeds

6-8 cloves garlic, finely chopped

¼ cup pesto sauce

2tbsp.  sunflowers oil for saute

additional 4tbsp. to mix the pasta

sea salt to taste

nutritional yeast (optional for garnishing)

 

  1. Cook pasta according to instruction, set aside
  2. On a medium heat, bring over medium size sauce pan. Warm 2 tbsp. sunflower oil for 30 seconds.
  3. Saute finely chopped garlic until aromatic.
  4. Adjust the stove to low heat, then add pumpkin seeds, saute for 2-3 minutes.
  5. Add cooked pasta and pesto sauce and 4 tbsp. sunflower oil.
  6. Mix well and simmer for 5 minutes.
  7. Add sea salt to taste. You can garnish pasta with nutrional yeast.
  8. Best serve with ciabatta bread.

 

It is better to use sunflower seeds to add more nutty taste than using olive oil.

 

Grilled Augerbine and Pasta

Written and Posted By:

 

Aubergine is British English word for eggplant, an excellent source of dietary fiber, Vitamin B1 and copper. A good source of manganese and potassium, folate, vitamin K and rich in antioxidants and phytonutrients called nasunin found in skin which gives the color purple.

 

250gms elbow pasta, cooked

6 large augerbine

3 medium size red bell pepper

3 cups pasta sauce

1 medium size sweet onion, chopped

3-4 cloves garlic, minced

2 tbsp. sunflower oil

chopped fresh basil

sea salt to taste

freshly cracked black pepper

sprinkle with cheese or crushed bread crumbs for vegan version

 

  1. Slice the large augerbine into two
  2. Make a bowl by scraping the meat and chop into cubes, set aside
  3. Using a large sauce pan, warm sunflower oil over medium heat
  4. Saute minced garlic until light brown
  5. Add chopped sweet onion and saute for 3 minutes.
  6. Add chopped meat of augerbine, bell pepper, cooked elbow pasta, and pasta sauce.
  7. Cover the pan and simmer for 8-10 minutes.
  8. Add sea salt to taste and freshly ground black pepper
  9. Scoop the mixture to each auegrbine bowl.
  10. Top with freshly chopped basil
  11. Wrap each augerbine with wax paper or foil
  12. Using stove top grill, grill each augerbine for 15-20 minutes.
  13. Sprinkle with cheese or bread crumbs for vegan version
  14. Serve while hot. Perfect to pair with ciabatta bread

 

Scrape the meat of aubergine and make it as a bowl

Add freshly chopped basil before grilling

 

 

 

 

 

 

 

 

 

French Beans and Pasta Salad

Written and Posted By: Margie Babon

 

French beans or green beans are great to eat crunchy and little raw by blanching in boiling water. It has concentrated chlorophyll like beta-carotene that can be found in tomatoes and carrots. Green beans are excellent source of Vitamin K which our body requires for complete protein synthesis in blood and to help build strong bones.

Fresh spinach is heathy source of fiber and has Vit. K, high in Vit. C, folate, calcium, magnesium, and manganese. Choose the green dark leaf which has full concentration of chlorophyll like green beans.

While mustard seeds contain protein, calcium, and excellent source of omega-6 and omega-3 fatty acids. It has also Vit. E and Vit. A that is a great nutrient for hair growth.

 

 

200gms Bucatini pasta or spaghetti pasta

handful French beans (wash and snap the ends)

handful freshly picked spinach leaves (wash properly)

1 tbsp mustard seeds

4 cloves garlic

2 lemons, slice in wedges

200 gms slices of mushroom

¼ cup olive oil for pasta

4 tbsp extra-virgin olive oil for dressing

2tbsp olive oil for saute

sea salt and pepper to season

 

  1. Cook pasta according to instructions. Drain pasta and pour 1/4 cup olive oil and properly mix in pasta then set aside.
  2. Using a small pan over medium heat, warm olive oil for 5 seconds then saute garlic until light brown then add mushroom then saute for 10 minutes. Season with salt, set aside.
  3. Blanch French beans in a large bowl by pouring boiling water just enough for the beans and cover the bowl. Leave it for 3-4minutes. Drain and set aside.
  4. Prepare the salad. In a large bowl or plate, transfer the pasta and mix the French beans, mushroom, fresh spinach leaves.
  5. Prepare the dressing by mixing lemon juice and olive oil. Then drizzle in salad.
  6. Add mustard seeds and mix it properly.
  7. Serve French beans and pasta salad with slices of lemon wedges. Season with salt.
  8. You can serve it cold or in room temperature.
  9. Makes 3-4 servings.

Note: Bucatini pasta is larger than spaghetti pasta

 

Enjoying last few bites of french beans and pasta salad. Perfectly serve with french toast and coffee on the side.

 

Three-Herb Creamy Pesto

Written and Posted By: Margie Babon

 

Add a twist in your traditional pesto of basil and olive oil by adding non-dairy milk. This three-herb combination of garlic, basil and oregano makes this dish so delicious especially when served with veggie crackers.

three-herb-creamy-pesto

 

Ingredients:

500gms spinach fettuccini pasta

1 head garlic, minced

handful basil

¼ cup sunflower seeds

¼ cup nutritional yeast

¼ cup pumpkin seeds

1 tsp ground oregano

¼ cup olive oil for pesto and 2 tbsp for sauté

4tbsp unbleached gluten-free flour dissolved in warm water

1 ½ cups rice milk

Sea salt

 

Procedure:

  1. Cook the spinach fettuccini for 10-12 minutes in a boiling water. Add a tablespoon of oil and salt, drain and set aside.
  2. Prepare the nutty pesto by combining basil, sunflower seeds and ½ cup olive oil in a blender and blend until smooth. Add more olive oil if desired. Transfer the pesto sauce in a small bowl and set aside.
  3. Over medium heat, warm olive oil on a deep sauce casserole and saute minced garlic until slightly brown. Pour pesto and saute for 3 mins. Add rice milk and simmer for 5 minutes. Add flour then simmer for another 3 minutes.
  4. Add the spinach pasta and mix well in creamy pesto sauce. Season with sea salt then set aside.
  5. Roast pumpkin seeds and whisk olive oil and a tsp. of oregano.
  6. Serve creamy pesto with roasted pumpkin seeds.
  7. Makes 4-6 servings. Best serve with crackers of toasted multi-grain bread.

 

Grilled Garlic & Zucchini Spaghetti

Written and Posted By: Margie Babon

 

If you are in a hurry to make snack, this recipe is a sure hit that only take 20 minutes to prepare.  Zucchini is low calorie, fat free and cholesterol free full of Vitamins A and C, manganese and lutein as cancer protection. Do not peel zucchini except if the skin is tough. All the beta carotene is in the peel

IMG_6600

 

2-3  medium size Zucchini, sliced

2 heads garlic, take out cloves one by one (optional to pound)

100 grms seimin or shiitake mushroom

200gms spaghetti

Olive oil

Sea salt

Freshly cracked pepper

 

  1. Arrange vegetable on flat griddle or non-stick pan.
  2. Drizzle with olive oil
  3. Grill for 10-15 minutes until veggies started to roast.
  4. When garlic started to change color to light brown, slightly press using ladle. Optional to add sea salt on grilled veggies. Set aside
  5. Cook spaghetti pasta according to instructions.
  6. Transfer cooked spaghetti in large bowl or plate top with grilled veggies.
  7. Add freshly cracked pepper.

 

IMG_6586

Arrange zucchini, mushroom and garlic on griddle or non-stick pan. Drizzle with olive oil

 

IMG_6595

After grilling, peel the garlic then mix or optional to slice garlic before mixing with pasta.

 

 

 

 

 

 

 

Spagetti with Lemon

Written and Posted By: Margie Babon

 

This recipe is so easy to prepare with very simple ingredients. This is suited for too busy people looking for food when they get home and there is no any food available but there are dried pasta, lemon, garlic and olive oil. You can prepare this menu very quick yet surprisingly delicious!

 

spagetti with lemon

 

Ingredients

250 grms spaghetti pasta

Lemon juice from 1-2 lemons

6tbsp olive oil

4 cloves garlic, chopped

Sea salt and freshly ground black pepper

 

  1. Cook pasta according to instructions. Drain and set aside.
  2. Bring out pan over medium heat to sauté garlic in less than 3 minutes in olive oil
  3. Toss cooked pasta and pour lemon juice
  4. Season with sea salt and freshly ground pepper
  5. Serve with Italian bread or pizza

 

Creamy Fettucine in White Sauce with Grilled Veggies

Written and Posted by: Margie Babon

 

Vegan can enjoy pasta in white sauce  in all-natural ingredients using cauliflower and pair it with mushroom. You don’t need processed ingredients to make a nutritious sauce like this. If you want to make the sauce gluten-free, eliminate flour since this sauce is already thick and has texture.

Enjoy grilled veggies without the taste of butter but rather using herbs of rosemary that makes the grill aromatic and taste better. As you bite the veggies, you will like the natural taste like the sweetness of carrots and a little bitter taste for huger peppers. Grilled veggies are perfect sidings for this white pasta.

 

white pasta

Creamy Fettucine White Sauce

Ingredients:

500 gms  pasta fettuccine

1 medium size cauliflower, chopped

200-300 gms oyster mushroom, chopped

1 medium size white onion, chopped

8 cloves garlic, finely chopped

4 cups water or vegetable stock

4 tbsp. Olive oil

Sea salt

Pepper

Pine nuts or Sunflower seeds

2 tbsp. All-purpose flour (optional)

 

  1. Cook pasta according to instructions. Drain and set aside.
  2. In a large sauce pan over medium heat, warm olive oil for 30 seconds. Add chopped garlic and sauté until slightly golden brown.
  3. Add white onion and sauté for 5 mins.
  4. Add oyster mushroom and sauté for 15 mins. Adjust the heat when mushroom starts to become golden and dry.
  5. Add cauliflower and sauté for 3 mins. Then add 4 cups of water or vegetable stock and simmer for 10 mins.
  6. Using blender, puree oyster and cauliflower to thick sauce.
  7. Transfer puree to large saucepan. Optional to add all-purpose flour if you want sauce thicker.
  8. Add nuts, season with sea salt and freshly ground pepper.
  9. Optional to add cayenne pepper to add a little spice.
  10. Makes 6-8 servings.
white sauce

Right at your own kitchen, you can make this all-natural white sauce without any chemical preservatives. All are made from vegetables.

 

 

Grilled Veggies

Grilled veggies-cooked

Ingredients:

Medium size Broccoli

Medium size cauliflower

2 carrots

2 large bell pepper

2 red onion

1 large zucchini

2 tbsp. rosemary, chopped

Sea salt

Olive oil

 

  1. Chopped veggies in large size
  2. Arrange vegetables on griddle
  3. Drizzle olive oil, add sea salt and chopped rosemary
  4. Grill vegetable for 15 mins.
  5. Perfectly serve as sidings.

 

Pasta with Tofu and Sesame Seeds

Posted By: Margie Babon

 

This Oriental-style dish with shiitake mushroom, spinach and tofu has a robust taste when combine with sesame oil and sunflower oil garnish with sesame seeds. Pasta is a source of carbohydrate while tofu and mushroom is protein, this recipe is a complete meal which is quick and easy to prepare.

 

Pasta with Tofu

 

2 tbsp. sunflower oil

1 onion, finely chopped

2 garlic cloves, crushed

200g firm tofu, thinly sliced

2 tbsp soy sauce

750 gms shredded spinach

1 tsp.sesame oil

350gms cooked pasta

3 tbsp. dry-roasted sesame seeds to garnish

Salt and freshly ground pepper

 

  1. Heat the oil in a large saucepan and gently sauté garlic until aromatic then add onion and sauté until soft.
  2. Add slices of tofu, shiitake mushroom and sauté well. Add soy sauce and cover the pan for 4-5 minutes until mushroom release its juices.
  3. Mix cook pasta and sauté for 2 minutes. Garnish with roasted sesame seeds.

 

Vegan Mac and Cheese

Posted By: Margie Babon

 

This recipe is so mouthwatering! Must try to taste even you’re not vegan. Nutritional yeast taste like cheese and it is high in B Vitamins (B-6 and B-12) which helps to extract energy from food to produce red blood cells.

Nutritional yeast is great as toppings for pasta or mix with sauce and sandwich spread.

 

Mac and Cheese-classic

Vegan can enjoy this guilt-free classic Mac and Cheese.

 

250 gms macaroni

1 ½ cup raw cashews, chopped

2 tbsp freshly squeeze lemon juice

1 cup water

1 ½ tsp. sea salt

1/2 cup Nutritional Yeast

½ tsp. Chili Powder

4 cloves garlic, minced

pinch of Turmeric

pinch of Cayenne pepper

½ tsp. Dijon mustard

1 tsp. olive oil

 

  1. Using large casserole, cook macaroni according to instructions.
  2. While waiting for the pasta to cook, prepare the sauce.
  3. Using deep sauce pan, warm olive oil for 30 seconds. Saute minced garlic
  4. Add cashews and water. Simmer for 4-5 minutes.
  5. Transfer cashew in the blender and add all the ingredients. Blend until mixture form into thick cream. Set aside.
  6. Drain macaroni and transfer to a large pan.
  7. Pour vegan cheese sauce and mix well.
  8. Optional to sprinkle more nutritional yeast, cayenne pepper, chili pepper, and salt.
  9. Makes 5-7 servings.

 

Mac and Cheese Sauce

Vegan cheese sauce full of oxygen and nutrients from nuts and herbs.

 

For a different variation of Vegan Mac and Cheese, must try to add roasted spinach, mushroom and broccoli. And to add more spice, garnish more cayenne or chili pepper.

Mac and Cheese-variation

Contemporary variation of the classic Mac and Cheese with roasted spinach, broccoli and mushroom.

 

 

Vegetable Risoni

Posted By: Margie Babon

 

puree of vegetable soup (4)

 

300 gms asparagus

200 gms risoni (cooked according to pasta instructions)

100 gms broccoli florets

1 small carrots, julienne

1 pack paella powder

300  gms shiitake mushroom

1 small sweet onion, chopped

4 cloves garlic, minced

3 tbsp. olive oil

¼ cup vegetable stock

1 cup water (for paella powder)

1 cup tomato sauce

Freshly ground pepper

 

  1. In a deep sauce pan, warm olive over medium heat and sauté garlic aromatic then add sweet onion and sauté for 3 minutes. Add shiitake mushroom and sauté for 5 minutes.
  2. Add asparagus, broccoli florets, carrots then sauté for 5 minutes. Pour vegetable stock and simmer for 5minutes. Set aside
  3. In a large pan or paella pan, dissolve paella powder in  boiling 1 cup of water for 5 minutes. Add tomato sauce , mixing well. Add salt and pepper to taste.
  4. Add pasta risoni (grain-like pasta) and vegetables, mixing well.
  5. Adjust taste by adding sea salt and freshly ground pepper.
  6. Makes 6-7 servings.

 

Add a little spice by adding chili olive oil when serving vegetable risoni.

puree of vegetable soup (3)

 

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