The sauce on this was very flavorful. I think it would have been better with linguini but I had penne to use. Very yummy.

Asian-Style Pasta (adapted from Vegan on the Cheap)
4 T soy sauce
4 T tahini
2 T hot chili oil
2T rice vinegar
1 T sugar
1 t crushed red pepper
1 T canola oil
1 cup chopped green onions
1 1/2 cups chopped broccoli
3 carrots diced
3 cloves minced garlic
2 t sesame oil
12oz pasta cooked according to package instructions

Combine soy sauce through red pepper. Set aside. Heat canola oil and stirfry onion, garlic, and carrots until tender. Add broccoli and cook 3-5 min. Add sauce and heat through. Toss pasta with sesame oil. Stir Veggies and sauce into pasta.

The flavors in this pasta were delightfully different and created a delicious blend. I didn't have the right veggies on hand so I just used zucchini and onions. I am sure it would have been fabulous with butternut squash and peppers too. I also used toasted pine nuts instead of walnuts.

Pasta with Carmelized Veggies (adapted from Vegan on the Cheap)
1 1/2 T olive oil
1 onion chopped
3 cloves minced garlic
1 t dried thyme
1/2 t dried savory
1/2 t salt
1/4t black pepper
1/3 cup Apple cider vinegar
1/3 cup brown sugar
1 cup veg broth
2 zucchini cut in large dice
1 lb linguini, cooked according to package instructions
2 T fresh chopped parsley
1/4 cup toasted pine nuts

In large skillet, heat oil. Add onions and garlic and cook until tender. Stir in spices. Add vinegar and sugar. Cook
about 5 min. Add broth and zucchini and cook until zucchini is tender.Stir in parsley and top each serving with pine nuts.
I have been wanting to try this for a while and finally got.around to it! It was very yummy and would be a great treat to serve to non-Vegans. They will be amazed there are no eggs or milk in the custard!

Berry Tart (adapted from Urban Vegan)
1 pie crust, baked until lightly browned (about 10-12 min)

Filling:
1 12oz box aseptic tofu (do not use refrigerated kind, it will be too grainy)
1 cup powdered sugar
1 t vanilla

In a food processor, blend all ingredients until silky smooth. Pour into prepared lie crust. Refridgerate until ready to serve.

Berry Topping:
2 1/2 cups frozen,unsweetened mixed berries (I used blueberries, raspberries, and blackberries)
1/4 cup apricot jam (I used Simply Fruit with no added sugar)
Cornstarch mixed with a bit of water to form a thin paste

In a small saucepan, heat fruit and jam until bubbly. Slowly stir in cornstarch mixture until desired thickness is reached. Serve atop pie slices.
Simple Wild Rice Soup...pretty yummy...

Wild Rice Veg Soup (adapted from Prevent and Reverse Heart Disease)
2 t olive oil
1 cup uncooked wild rice
3 ribs celery chopped
3 chopped carrots
1 onion, chopped
4 cups veg broth
2 cups water
1 1/2 T cornstarch mixed with 2 T water to make smooth paste
1 T Worcestershire sauce
3 T fresh chopped parsley

Heat oil in large pot. Add onion and carrots. Cook 5 min. Add rice and celery. Stir for 2 min. Add water and broth and cook for 40 m in or until rice is tender. Stir in Worcestershire and parsley. Slowly add cornstarch paste until thickened.