Vegan Recipe Collection Over 800 Vegan Recipes

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Cut the potatoes into small wedges or chunks. Pat them dry. Place them in 2 large, shallow baking pans
and toss each half with 2 tbsp olive oil and 1 tbsp rosemary. Salt them lightly.
Bake the potatoes for about 30 minutes, turning themn with a spatula from time to time and salting them.
When they are tender inside and golden brown on the outside, grind fresh pepper over them and serve
immediately.
Pasta Con Salsa Di Melanzane (pasta with spicy eggplant sauce)
1 lb penne rigate or other favourite pasta
2 tbsp extra virgin olive oil
1.5 lbs eggplant, cut into large dice (remove skin)
8 large cloves garlic minced
1/2 tsp dried red pepper flakes
2 lb ripe plum tomatoes, chopped or a 28 ounce can diced tomatoes and juice
1 tsp salt
1/2 tsp unrefined sugar
1/4 cup chopped fresh Italian parsley
Optional: soy parmesan
Method
Put a large pot of salted water for the pasta. Broil the eggplant chunks on both sides in the oven broiler
until softened. Seta aside.
In a large, non-stick or lightly oiled pot, heat the olive oil and sauté the garlic and red pepper flakes
lightly. Add the tomatoes, broiled eggplant, salt and sugar. Simmer over medium high heat and begin
cooking the pasta.
Drain the pasta when it’s done, and add the parsley to the sauce. Serve the sauce over the hot pasta
with soy parmesan on the side.
Penne all’Arrabbiata (enraged penne)
1 lb penne rigate or other tubular pasta
1/4 cup extra virgin olive oil
6-8 cloves garlic, chopped
1/2 tsp dried red pepper flakes
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