Greek Meets Italian Pasta Salad

What You Need

1 box of whole grain or tri-colored pasta*

½ cup green bell pepper, diced

½ cup red bell pepper, diced

½ cup yellow red pepper, diced

½ cup white or purple onion, diced or sliced

1 small can of sliced black olives

¼-1/2 regular can of garbanzo beans/chickpeas

½ cup tomatoes, diced

½ cup mushrooms, diced

½ cup carrots, shredded

½-1 cup crumbled feta cheese**

2-3 cups Kraft Extra Virgin Olive Oil Italian Vinaigrette Salad Dressing

1-2 tablespoons McCormick Perfect Pinch Vegetable Seasoning

1 tablespoon olive oil

What You Do

~ Cook pasta according to directions on box (you want pasta to be slightly firm). Drain, rinse with cold water and set aside.

~ In a small pan, sauté mushrooms in olive oil over medium heat.

~ In a medium mixing (or serving) bowl, combine all veggies with seasoning and stir.

~ Add chilled pasta and dressing to veggies and mix until coated, adding more dressing if needed.

~ Chill until ready to serve.

*Pasta can be replaced with cooked quinoa for a healthier salad

** Serve on the side to make dish vegan

Seitan Alfredo

I’ve never been a very big fan of Alfredo pasta sauce or garlic so today’s recipe may surprise some of my family members. Yesterday I worked until 8:30pm and when I got home, my husband was complaining that he was hungry (maybe he forgot how the stove works). I have to admit, it’s been awhile since I went grocery shopping so we didn’t have much in the house. I decided to throw some seitan and veggies in a pan and cook some pasta. Now I know he’s getting tired of tomato-based pasta sauces so I decided to try something new. After throwing some things together, I came up with the recipe below. I wasn’t planning on eating anything that late at night but after trying the sauce, I gave in and had some with pasta and mushrooms. Try it and see what you think!

What You Need

½ box of pasta (I used angel hair), cooked according to directions on box

1 pkg of WestSoy cubed seitan

½ cup green bell peppers, sliced

½ cup red bell peppers, sliced

½ cup yellow or orange bell peppers, sliced

½ cup white onion, sliced

½-1 cup mushrooms, sliced

1-2 tablespoons McCormick Perfect Pinch Vegetable Seasoning (or more, to taste)

3-4 tablespoons olive oil

1-2 pinches of basil leaves

What You Do

~ In a medium or large skillet (I used a wok), heat olive oil over medium heat. Once hot, add seitan and cook on medium heat until the outside starts to brown (about 10-15 minutes).

~ Add the onions, peppers, mushrooms and vegetable seasoning and sauté on medium-low heat for about 10-15 minutes, stirring occasionally.

~ Reduce heat to simmer and saute for another 10 minutes. Now is the perfect time to make the Alfredo sauce.

Alfredo Sauce

What You Need

½ cup vegan butter

½ cup vegan cream cheese (I used Tofutti)

1-2 teaspoons garlic powder

½ cup soy

½ cup vegan cheese (I used Daiya pepperjack flavor)

1-2 teaspoons corn starch (to thicken)

1 teaspoon McCormick vegetable seasoning

What You Do

~ In a small saucepan, on low heat, melt butter. Add cream cheese and whisk until it melts.

~ Mix in garlic powder, seasoning, milk and half the corn starch. Lastly, whisk in cheese and continue cooking until the cheese melts. If sauce seems thin, add more corn starch.

~ Remove from heat and allow sauce to thicken for about 5 minutes before serving.

Pour sauce over pasta and seitan/vegetable mix and top with a pinch of basil leaves. Enjoy!