Tag Archives: marinara

Christmas Pasta

This holiday season hasn’t felt very holiday-ish. I definitely wasn’t feeling very festive until a couple of days ago. What happened? The weather got frigid, I walked into the State Street Marshall Field’s Macy’s and got overwhelmed by the decor and the crowds, was given a candy cane by a bartender, and then listened to some Christmas carolers over by Cloud Gate. Yay! Christmas! All that’s missing is snow!

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Now, whether or not you celebrate or care about Christmas, I’m willing to bet that you’re gathering with family or friends or, at the very least, getting inundated with baked goods by co-workers. It’s been a challenge for the past couple of weeks. I’ve given in to the cupcakes, the cheesecakes, the coffee cakes, the scrambled eggs. Today is Christmas Eve and it won’t get any easier — but I’ve planned ahead in order to avoid falling into traps. After all, there’s no excuse for me to break my vegan diet if I have perfectly delicious vegan food to eat instead.

I’m going to a gathering tonight and there will be plenty of food, none of which is vegan. So I made some pasta which I am calling Christmas Pasta! Next time, I’ll add spinach or some other green veggie so that it actually looks Christmas-y.

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It’s still in draft mode until I serve it tonight. I hope everyone at the party tries it and likes it! It’s penne in a marinara sauce with lots of garlic, sliced onion, and eggplant. I’m pretty excited about it. Everyone else can have their turkey or beef or whatever!

Happy celebrations, you guys! Stay safe and don’t eat cows. Santa said so. –Melissa

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Celebrating Our One Year Anniversary With Easy Penne!

Some of my favorite recipes are the ones that are the result of desperation: there’s lots of little things leftover in the fridge, half a box of pasta, nothing new or exciting, just random ingredients and your brain!

 

I cooked some about a cup and a half of penne. Then, I heated up some olive oil, garlic, onions,  and about 2/3 cup of marinara that I had leftover. I added a bit of balsamic vinegar and then I seasoned it with crushed red pepper and Italian seasonings and topped it with some capers. It was easy and delicious and I was able to finish off some of the things I had sitting in my kitchen and fridge.

On another note, today is the one year anniversary of our first post on Turning Veganese! It came up really fast and it’s been a wonderful year of learning and bonding with friends and cooking and eating and getting healthy. We have an exciting giveaway coming up to celebrate this fantastic year! But first, we shall celebrate the US Thanksgiving holiday. We at Turning Veganese are grateful for YOU! Thank you for your support and for all the fun.

Love you guys! –Melissa

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Tofu with Marinara

This post will  short and sweet because today has been a big day of celebration. It’s my niece’s 7th birthday!

 

I had to get a bit creative because there wasn’t anything vegan at her party besides salad and some plain pressed tofu and some marinara. That was all I needed, though! If you had told me a year ago that I would be eating tofu with marinara sauce and liking it, I would have told you that you are crazy.

My niece has really grown up, and so have I! –Melissa

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