Lemon Garlic Pasta with Tempeh & Broccoli

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This recipe is full of good "cold fighting" ingredients, which happen to be some of my favorite ingredients too ( fresh lemons, turmeric, garlic and parsley). In our house, lemon juice go with everything- salad, steamed veggies, rice, pasta, chick'n, fishless filets, potatoes, water, tea. We keep a bowl of them in the kitchen like most people keep fruit. We also keep enough garlic to kill an army of vampires...maybe this is why we are never sick. 

My children and husband all cleaned their plates tonight with this simple dish. It starts with infusing the lemon zest and garlic into the oil. Once you flavor the oil, it becomes an amazing "sauce" to toss with your spaghetti. We used Tempeh, but if you are not a fan of it, you can leave it out, or substitute extra broccoli. This is a simple meal, but one that's perfect for a busy family with different schedules and tastes (like ours) because it can be reheated easily and served later. Hope you enjoy this easy meal with your busy family and make sure to leave me comments if you try my recipes, I LOVE feedback!

Looking for more great Vegan pasta dishes? Try myVegan "Meaty" Spaghetti, Kale Stuffed Eggplant Parm, Cheezy Butternut Macaroni, BBQ Tempeh with Cauliflower "Rice", &

Recipe:

3/4 cup of olive oil 
Zest of 2 medium lemons
6 cloves of garlic, freshly pressed
Juice of 4 medium lemons
2 (8 oz.) packages tempeh, cubed
12 oz. Frozen broccoli florets, thawed
1 bunch of fresh parsley, chopped fine
Salt & lemon Pepper to taste
1 box pasta ( I used fettuccine)

1 Tbsp. turmeric

Brown tempeh with a little oil over medium high heat.

Add salt & lemon pepper to taste and set aside.

Boil pasta in salted water with turmeric, cooking according to package. Drain well. The turmeric will turn your pasta a beautiful bright yellow color once cooked.

In a sauce pan over medium low heat, simmer oil with lemon zest, garlic, and lemon juice. Sauce is ready once the garlic becomes fragrant. This only takes a few minutes. Do not overcook your garlic, or it will be bitter.

Add tempeh, parsley, broccoli, and lemon sauce to pasta.

Toss well.

Serve with lemon slices.

Makes 5 servings.

Vegan Philly & Cheeze

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You have to have a good sandwich every once in a while. As much as I love peanut butter and banana sandwiches, they are not "dinner worthy". I wanted a sandwich to serve my teenage son that would make him say "wow!". 

This whole idea started with the portobella mushrooms being on sale at the store this week. I grabbed 4 big mushrooms and through them in the cart and started looking for inspiration. It always takes me time in the grocery store, because I do love to browse and look for new ideas. I just walked up and down the isles gathering my already planned meals and looking for something, other than Stroganoff  I could make for dinner. (Nothing wrong with Stroganoff, but we have had this meal a lot & I'm just tired of it at the moment.)

 I found a steakhouse marinade when looking at pasta sauces. I decided to try and marinade my mushrooms and grill them up into a Philly style creation using up the rest of my Lazy vegan Beer Cheese sauce. This was not a recipe for the health conscious vegans out there, it was a recipe for a family dinner without worries. My messy, gooey, cheesy, tangy, "meaty", hearty, and delicious sandwich was a hit at dinner & will be come a regular rotation at the house since it was so easy to prepare.

More delicious  family meals:  Italian Roasted Tempeh w/ Whole Garlic Cloves, Harvest Vegetable Soup w/ Grilled Cheeze, Short Cut Red Beans and Rice, & Red Curry Veggies and Ramen, Easy Vegan Sunday Dinner & for desert try No Bake Banana Oreo Pudding

Philly Portobella & Cheeze Sandwiches:

4 (8oz.) Packages fresh mushrooms, sliced*

1 (16 oz) steakhouse style marinade *

1 (16 oz) Frozen peppers and onions

1 cup Lazy Vegan Beer Cheese , or other vegan cheese sauce

4 sub style rolls

Salt and Pepper to taste

Sliced jalapeños (optional )

Just Mayo (optional )

In a deep bowl, cover mushrooms in marinade. Cover tightly.

Place bowl in refrigerator for at least 1 hour ( I did this in the morning before work & cooked them when I got home).

Preheat oven to broil .

Warm up your flat griddle to high (or heat up a non stick skillet over medium heat heat).

Drain excess marinade from mushrooms.

Cook mushrooms, peppers and onions on griddle for about 8 minutes, until browned. Season to taste.

Place split rolls on a cookie sheet.

Coat each side with cheeze sauce

Brown under broiler. Remove from

Top rolls with mushrooms, peppers and onions. Pour more hot Cheeze sauce over mushrooms and top with desired toppings.

Makes 4 sandwiches

* For a quicker sandwich, you can use 2 bags of Gardein Szechuan beefless strips. Save the glavor packet for another meal. Cook strips over medium high heat with olive oil, A1 sauce & 8 oz. Chopped mushrooms.

Prepare as directed above.