(vegan) orecchiette with vegetables (most done in the micro)

make sure your orecchiette is vegan of course (READ THE INGREDIENTS ON THE BOX)

this is what i used but use WHATEVER YOU HAVE ON HAND

1 lb orecchiette
1.5 c (give or take) shredded carrots
1 pack baby bella mushrooms
1 vidalia onion
1 red pepper
10 cherry tomatoes
tofu (whatever kind you have)
olive oil
vegan bouillon cube
pepper

clean the mushrooms, carrots, peppers. slice the mushrooms and shred the carrots (i bought them shredded) and dice the peppers. dice the onion and cut the cherry tomatoes in half or thirds.

put tofu in microsafe container and nuke for 5 minutes (with a bit of olive oil). stir and then nuke again for 5 minutes. i always cover my tofu loosely. it tends to spit in the micro.

place all other vegetables in another container with 1/2 of the bouillon cube and 2 T water. nuke for 5 minutes. stir and nuke again for 3 or 4 or 5 minutes (to your taste). mix with the already nuked tofu

cook pasta according to package. when done drain reserving 1/2 C cooking water. place that water and a few tablespoons of olive oil in the pasta cooking pot. put in the other 1/2 of the bouillon cube. cook for 1 minute. toss in the pasta and vegetables along with the pepper.

taste and adjust seasonings. i like red pepper flakes. i added a ton.

serve with cheese (if you're not vegan) or vegan parm (which isn't half bad)

and ENJOY

vegan summer pasta

(it's in the container because i brought it to work for lunch yesterday)

i used what i had on hand. use your minds and use what YOU have on hand.

2 grated sweet potatoes
1 large vidalia onion, chopped
1 yellow pepper (any color would do - whatever YOU have), chopped
4-6 small summer squash, cut in chunks
olive oil
pasta
salt
pepper
herbs
hot pepper flakes

in olive oil saute sweet potato and onion for 5 or 6 minutes. toss in the pepper and cook for another 5 minutes. then toss in the squash and cook for another 5 to 10 minutes until the squash is done enough for you. i personally like a little bite left in the squash. if you need more olive oil, put more in silly. add a pinch of salt and pepper and any herbs you want after each vegetable addition.

cook pasta according to package directions. reserve about 1/2 to 3/4 of a cup of the cooking water. drain pasta and toss with vegetables. add more olive oil if you'd like and some of the cooking liquid until it's JUST PERFECT FOR YOU.

sprinkle a few hot pepper flakes over your portion. sit down and enjoy your meal.