Gluten-free shells with “creamy” pesto, mushrooms, onions, and broccoli

For the pesto: drain and rinse 1 can of white beans, blend together with 1 cup fresh basil, 1/3 cup nutritional yeast, 1 tsp garlic powder, 2 TBL lemon juice.

Cook your pasta and saute your veggies. Mix it all together in a big, delicious bowl.

Gluten free, vegan alfredo with roasted vegetables

This looks fancy, but it’s really just a vegan white sauce made with rice flour, shallots, nooch, and a little sherry. The cauliflower, asparagus, and mushrooms are tossed in olive oil with salt and pepper, and then roasted for about 15-20 minutes. In your bowl, layer the noodles first, then pile on the veggies, and toss them all together with the sauce.


Vegan gluten-free pasta with chickpeas

This recipe is an adaptation of a library school friend’s family recipe. It’s simple, cheap, and deliciously veganized. We used brown rice noodles to make it gluten-free, as well. L.B., if you’re out there, thanks!

1 onion, diced

2 garlic cloves, minced

1 28 oz. can diced tomatoes

1 15 oz. can chickpeas drained

4 TBL parsley

1 tsp oregano

1 tsp basil

1 tsp salt

1/2 tsp black pepper

4 TBL nutritional yeast

1 cup (dry) gluten-freen brown rice macaroni noodles (cooked as indicated on the package)

Saute onions until translucent, then add garlic and cook about 30 seconds. Be careful not to burn the garlic. Add tomatoes, spices, and nutritional yeast. Add chickpeas, then bring to a boil. Immediately, cover and reduce heat to low. Cook covered about 10 minutes. Cook pasta and drain. Add pasta to the chickpeas and cook covered an additonal 10-15 minutes.

We had this with what I’ll call “Caeser slaw”: cabbage, carrots, radishes, celery, and green onions, with a for the dressing (we’ve posted this before):

Mix together 1 tsp garlic powder, 2 TBL lemon juice, 1 TBL balsamic vinegar, 1 TBL olive oil, 3 TBL water, 1/4 tsp black salt, 5 TBL nutritional yeast.

Mix together with the vegetables in a big bowl and chill for 20 minutes.

Vegan alfredo

This creamy pasta dish subs vegan ingredients for the dairy in Emeril’s recipe. I subbed 5 garlic cloves and 4 green onions for the shallot, and used 2 cups of soy creamer, reduced the butter, and used a ton of soy cheese. It turned out really well, though a little sweet. I think that was from the soy creamer. Still we managed to eat the whole batch in one sitting. We were so full, we could barely stay awake!

Pasta bake

Some weeks, everything you cook is flavorful, delicately seasoned, tender-crisp, in other words, perfection. Then you falter a little bit on something easy. The pasta bake is good, but it’s not great. I’ve created the recipe with an eye towards what I’ll do next time, not exactly what we ate last night.


2 cups cooked tri-colored pasta
6-7 cups (or more) delicious homemade pasta sauce
1 cup frozen spinach
1 cup broccoli
1 cup frozen peas
1/2 red bell pepper
1/2 cup mushrooms
3/4-1 cup grated vegan cheeze
1/4 cup nutritional yeast
salt and pepper

Preheat oven to 425. In a 9 x 13 in baking dish, pour in a layer of sauce, at least 1/2 inch deep. Sprinkle half of the nutritional yeast and half of the cheeze on top of the sauce. Add the noodles, then the vegetables. Season with salt and pepper. Add the remaining sauce and then the nutritional yeast and cheese on top. Cover with foil (make sure to poke some holes). Bake covered for about 30 minutes. Bake an additional 10-15 minutes uncovered.

If you prefer a very saucy pasta bake, use more sauce!