---begin-tinykitchen---
Title: Curried Seitan

2 T peanut oil
2 T all purpose flour
1 1/2 t curry powder
1/2 t garam masala
1/2 C vegetable stock
2 t sugar
2 T peanut oil
1 - large yellow onion, sliced into thin strips
1 t grated fresh ginger
1 - red bell pepper, seeded and sliced into thin strips
1 - hot red chile pepper, sliced very thinly
2 - seitan cutlets, panfried and sliced into thin strips
1/2 lb. broccoli florettes
1/4 C vegetable stock
3 T soy sauce

Combine the flour and 2 tablespoons of peanut oil in a small saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture browns and smells toasty, about 10 minutes. Stir in curry powder and garam masala, and stir constantly. Switch to a wire whisk and pour in the vegetable stock in a steady stream. Whisk in the sugar, and continue to whisk until a thick sauce forms, about 2 minutes. Remove from the heat and set aside.

Heat 2 tablespoons of peanut oil in a large skillet and cook the onion for 5-6 minutes, until translucent. Add the ginger, red bell pepper, hot chile, and seitan, and stir-fry for another 5 minutes, until the pepper starts to soften. Add the broccoli and stir-fry 4-5 minutes, until bright green.

Sprinkle with soy sauce, and stir-fry for a minute. Whisk 1/4 cup of the vegetable stock into the curry sauce and pour the sauce over the stir-fry. Stir to coat everything completely and heat through, 2-3 minutes.

Adapted from Veganomicon
---end-tinykitchen---

---begin-tinykitchen---
Title: Cashew Marinara Sauce

3 1/2 lbs. ripe Roma tomatoes
1 - onion, cut into quarters
1/2 - green bell pepper, diced
6 - garlic cloves, crushed
2 t fresh basil, chopped or 1/2 t dried basil
1/2 t dried oregano
1/2 t fennel seeds, crushed
1/2 t dried rosemary, crushed
1/4 t dried marjoram
1 C cashews, finely ground
1 1/4 t salt

Coarsely chop the tomatoes in the food processor until they reach the desired consistency. Transfer to a large, deep skillet.

Finely chop the onion in the food processor and add it to the skillet. Add the bell pepper, garlic, basil, oregano, fennel seeds, rosemary, and marjoram to the skillet, and cook and stir over medium-high heat for 12-15 minutes.

Add the ground cashews and salt to the simmering sauce, and cook a few minutes longer, until thickened.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Noodles and Nuts

1 - pkg. soba noodles (14-16 oz.)
2 T canola oil
3 - cloves garlic, minced
1 - 1-inch piece fresh ginger, minced
1 - large crown broccoli, coarsely chopped
3 - tomatoes, chopped
2 - celery stalks, chopped
1 - small onion, chopped
1 C water
1/2 - red bell pepper, diced
2 t sesame oil
1 t umeboshi or rice vinegar
0 - salt and pepper
1 C whole almonds

Cook the noodles in boiling water until tender, according to the package directions. While the noodles are cooking, heat the canola oil in a large, deep skillet. Add the garlic and ginger and cook over high heat for 1 minute. Add the broccoli, tomatoes, celery, onion, water, bell pepper, sesame oil, vinegar, salt, and pepper, and cook and stir for 2-4 minutes until the vegetables are crisp-tender.

Grind the almonds into a fine meal in the food processor. Add to the simmering vegetables and stir for 1-2 minutes, or until thickened. Season with salt and pepper.

Drain the noodles and add them to the vegetable mixture, a little at a time, stirring with a wooden spoon to distribute them evenly. Adjust the seasonings, fi needed.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Vegetable Lo Mein

12 oz. Chinese noodles or linguine
2 t toasted sesame oil
2 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch dice
4 - scallions, chopped
2 1/2 C napa cabbage, shreeded (can substitute bok choy)
1 - small carrot, shredded
1 1/2 C snow peas
1 - clove garlic, minced
2 t fresh ginger, minced
3 T soy sauce

Cook the noodles according to the package directions. Drain and place in a large bowl. Add the sesame oil and toss to coat evenly. Set aside.

Stir-fry the tofu in 1 tablespoon peanut oil until golden brown all over, 3-5 minutes. Set aside.

Reheat the skillet, add 1 tablespoon peanut oil, and stir-fry the scallions and cabbage for 1 minute to soften slightly. Add the carrot, snow peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon of the tamari and stir-fry until the vegetables are tender, about 3 minutes.

add the noodles, tofu, and remaining 2 tablespoons soy sauce, tossing to combine.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Rice Noodles with Asian Pesto

2 - large cloves garlic, peeled
1 - hot chile, seeded
1/3 C dry-roasted peanuts
1 t fresh ginger, minced
1 1/2 C fresh cilantro
1/2 C fresh parsley
3 T toasted sesame oil
3 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch dice
1 T soy sauce
1 lb. rice noodles

In a food processor, combine the garlic, chile, peanuts, and ginger and process until minced. Add the cilantro and parsley and process into a paste. With the machine running, add 2 tablespoons of the sesame oil and 2 tablespoons of the peanut oil and process until smooth. Set aside.

Stir-fry the tofu in 1 tablespoon peanut oil until golden brown all over, about 5 minutes. Sprinkle with soy sauce. Reduce the heat to low and keep warm.

Prepare the rice noodles. Toss the noodles with the pesto to coat evenly. Top with the tofu and the remaining tablespoon of sesame oil.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Pad Thai

12 oz. rice noodles
2 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch strips
2 T soy sauce
1/2 - small red bell pepper, cut in thin strips
4 - scallions, minced
1 - clove garlic, minced
1 - medium tomato, peeled, seeded, and chopped
2 T sweetener
2 T rice vinegar
1/2 C bean sprouts
1/4 C dry-roasted peanuts

Prepare the rice noodles.

Heat 1 tablespoon of the peanut oil in a large skillet over medium-high heat. Add the tofu and stir-fry until lightly browned, about 5 minutes. Add 1 tablespoon of the soy sauce, stirring to coat. Set aside.

Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the bell pepper, scallions, and garlic, and stir-fry until softened, about 5 minutes. Add the tomato, sweetener, vinegar, and remaining 1 tablespoon soy sauce. Cook for about 3 minutes to blend the flavors.

Add the rice noodles and tofu and toss gently to combine and heat through, about 5 minutes.

Garnish with bean sprouts and peanuts.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Fusilli with Roasted Asparagus

12 oz. thin asparagus, trimmmed and sliced diagonally
3 T olive oil
1/2 C sun-dried tomatoes
1 lb. fusilli
1 - large clove garlic, minced
0 - salt and pepper
1/4 C fresh parsley, chopped
3 T pine nuts, toasted

Preheat the oven to 450° F. Toss the asparagus with 1 tablespoon of the olive oil and place on a lightly oiled baking sheet. Roast until just tender, 6-8 minutes. Remove from the oven and set aside.

Cut the tomatoes into 1/4 inch wide strips and set aside

Cook the fusilli in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes.

While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the roasted asparagus, tomatoes, and salt and pepper to taste. Reduce the heat to low and keep warm.

Drain the pasta and place in a large, shallow serving bowl. add the asparagus mixture, basil, and pine nuts. Toss to combine, drizzle on a little more olive oil, and serve hot.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Gemelli with Artichoke Hearts

1/3 C olive oil
2 - large yellow bell peppers, coarsely chopped
1 - slice firm white bread
1/2 t salt
1/8 t cayenne
1 lb. gemelli
2 - cloves garlic, pressed
1 - can artichoke hearts (15 oz.), drained and quartered
2 T fresh basil, chopped

Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the bell peppers, cover, and cook until soft, about 15 minutes. Remove from the heat.

Trim the crust from the bread and soak in water to cover for 5 minutes. Squeeze out the water and place the bread in a food processor along with the bell peppers, salt, and cayenne. Process until smooth and set aside.

Cook the gemelli in a large pot of boiling salted water, stirring occasionally, about 8-10 minutes.

While the pasta is cooking, heat the remaining olive oil in a medium-size skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts and cook, stirring to coat with the garlic and oil, until heated through, about 5 minutes.

Drain the pasta and place in a large, shallow serving bowl. Add the artichokes and toss to combine. Top with the bread and bell pepper sauce, sprinkle with basil, and serve.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Tropical Pasta Salad

12 oz. small pasta shells
2 C pineapple chunks
1 - medium mango, peeled, pitted, and cut into 1/2 inch pieces
1 - navel orange, cut into 1-inch chunks
1 - small red bell pepper, seeded and cut in thin strips
1/3 C celery, minced
2 T scallions, minced
2 T fresh mint, chopped
1 C coconut milk
1/2 C orange juice
1 - lime, zest and juice
1 t sweetener
1/8 t ground allspice
1/8 t cayenne
0 - salt
0 - salad greens
1/4 C shredded coconut, toasted

Cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente. Drain, rinse with cold water, and place in a large bowl. Add the pineapple, mango, orange, bell pepper, celery, scallions, and mint, and set aside.

In a small bowl, combine the coconut milk, orange juice, lime juice and zest, sweetener, allspice, cayenne, and salt to taste. Mix well. Pour the dressing over the pasta salad and toss gently to coat evenly.

Place pasta salad on top of field greens, sprinkle with toasted coconut, and serve.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Asian Noodle Salad

3/4 C creamy peanut butter
1/4 C soy sauce
2 T rice vinegar
1 T Asian chili paste
3 - cloves garlic, minced
1/2 C water
12 oz. udon noodles
1 T toasted sesame oil
1 - large carrot, shredded
2 C cored and finely shredded napa cabbage
1/2 - small red bell pepper, cut in matchsticks
1 - bunch scallions, minced

In a medium-size bowl, combine the peanut butter, soy sauce, vinegar, chili paste, and garlic, stirring to blend well. Add the water, whisking to make a thick sauce. Set aside.

Cook the noodles in a large pot of boiling water until just tender, 6-8 minutes. Drain and rinse the noodles under cold running water, then transfer to a large serving bowl. Toss with the sesame oil to coat.

Add the carrot, cabbage, bell pepper, and scallions to the noodles. Add just enough of the peanut sauce to caot, tossing gently to combine.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Rotelle with Arugula

2 T olive oil
1 - small onion, chopped
2 - large cloves garlic, finely chopped
3 C arugula, chopped
1/2 C vegetable stock
1/3 C marinated sun-dried tomatoes, chopped
1/2 t dried oregano
1/4 t crushed red pepper
0 - salt and pepper to taste
8 oz. rotelle or penne, cooked to package instructions

In a laarge skillet, heat the oil over medium-high heat. Add the onion and cook, stirring constantly, until softened but not browned. Add the garlic and cook another 30 seconds. Reduce the heat to medium and add the arugula, broth, sun-dried tomatoes, oregano, crushed red pepper, salt, and black pepper. Cook, stirring, for 3 minutes. Add the cooked pasta, tossing and stirring constantly until heated through.

From Vegan Italiano
---end-tinykitchen---

---begin-tinykitchen---
Title: Wild Mushroom Orzo

1/2 oz. dried porcini mushrooms
1 T olive oil
2 T onion, finely chopped
2 - cloves garlic, finely chopped
1 C sliced cremini or button mushrooms
3/4 lb. orzo
1/4 t dried sage
4 C vegetable stock
1/4 C fresh flat-leaf parsley, chopped
0 - salt and pepper to taste

In a small bowl, soak the dried mushrooms in 1/2 cup hot water for 15 minutes. Drain, reserving the soaking liquid. Strain the soaking liquid through a coffee filter and set aside. Chop mushrooms coarsely and set aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and saute for one minute. Add the fresh mushrooms (not the porcini) and cook, stirring, until they begin to release their liquid, 3-5 minutes. Add the orzo and sage and cook, stirring, one minute.

Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Add the porcini mushrooms and reserved soaking liquid to the skillet. Cook, stirring constantly, until the liquid is absorbed, 2-3 minutes.

Remove from the heat and stir in the parsley, salt, and pepper.

From Vegan Italiano
---end-tinykitchen---

---begin-tinykitchen---
Title: Macaroni with Artichokes and Olives

1/2 lb. small elbow macaroni
1/2 C vegetable stock
0 - salt and pepper to taste
1 - 6 oz. jar marinated artichoke hearts, drained and chopped, 1 t marinade reserved
1/4 C pitted kalamata olives, chopped
2 T diced pimiento
1 T olive oil

In a large stockpot, cook the macaroni according to package directions. Drain and return to pot. Immediately add the broth, salt, and pepper; toss until most of the liquid has been absorbed by the pasta. Add the remaining ingredients, tossing well to combine.

From Vegan Italiano
---end-tinykitchen---

---begin-tinykitchen---
Title: Gemelli with Asparagus and Pine Nuts

1/4 C pine nuts
2 T olive oil
1/2 lb. thin asparagus, trimmed and cut diagonally into one-inch pieces
1 - clove garlic, finely chopped
12 oz. gemelli
2 T lemon juice
1/2 t salt
1/4 t lemon-pepper seasoning

Toast the pine nuts in a skillet over medium heat until fragrant and lightly browned, about 3 minutes. Set aside.

Saute the asparagus and garlic in oil, stirring often, until the aspragus is slightly tender, 4-5 minutes.

Cook the pasta according to package directions. Drain and return to the pot. Add the asparagus and garlic mixture, pine nuts, lemon juice, salt, and lemon-pepper seasoning; toss gently to combine.

From Vegan Italiano
---end-tinykitchen---

---begin-tinykitchen---
Title: Linguine with Broccoli Sauce and Garlic

3 C broccoli florettes
12 oz. linguine
2 T olive oil
4 - large cloves garlic, thinly sliced
1/4 t crushed red pepper
1 C vegetable stock
1/4 C fresh flat-leaf parsley, chopped
1/2 t salt
0 - ground black pepper to taste

Bring a large stockpot filled with salted water to a boil over high heat. Add the broccoli and cook until the broccoli is bright green, about 2 minutes. remove the broccoli with a slotted spoon (do not drain water from stockpot). Place the broccoli in a colander and rinse with cold water. Chop coarsely.

Return the water to a boil in the stockpot. Add the pasta and cook according to package directions. Drain.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and saute, then add the broccoli and red pepper flakes, stirring and cooking for about 2 minutes. Add the broth and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, 2 minutes or until the broccoli is tender. Add the pasta, parsley, salt, and pepper, tossing well to combine.

From Vegan Italiano
---end-tinykitchen---

---begin-tinykitchen---
Title: Linguine with Artichoke-Marinara Sauce

1 T olive oil
3 - large cloves garlic, finely chopped
2 C marinara sauce
1/2 C water
1 T tomato paste
1/8 t crushed red pepper
0 - salt and pepper to taste
1 - can quartered artichoke hearts, drained and chopped (14 oz.)
12 oz. linguine

Cook linguine according to package directions.

In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring constantly, until very lightly browned. Stir in the marinara sauce, water, tomato paste, red pepper flakes, salt, and black pepper; bring to a boil over a medium-high heat. Reduce the heat to low and simmer, uncovered, for ten minutes, stirring occasionally. Stir in the artichokes, cover the pot, and simmer another couple of minutes.

From Vegan Italiano
---end-tinykitchen---