Recipe_Dairy Free_Pastas/Pizzas

Angel Hair With California Plum Tomato, Basil And Garlic Sauce
This dairy-free pasta is pretty close to my grandma's original recipe. Being a native Californian of Italian heritage, she made the unorthodox move of using California plum tomatoes instead of the traditional Italian tomatoes. The plum tomatoes have less acid in them so she was able to cook them for less time. But if you still swear by Italian tomatoes, note that they might need to be cooked a little longer. Sprinkle with soy Parmesan cheese and additional red pepper flakes if desired as a finishing touch. Garnish with whole basil leaves. Try serving this dish with Zesty Turkey Meatballs or Millet and Wild Mushroom "Meat" Balls.
Makes 8 Servings Preparation Time: 30 Minutes

1 tablespoon plus 1 teaspoon sea salt
1 1/2 tablespoons tomato paste
2 tablespoons olive oil
One 28-ounce can whole plum tomatoes
5 cloves garlic, sliced
1/4 cup chopped onions
1/2 teaspoon red pepper flakes
12 basil leaves, chopped
1 pound angel hair pasta

1. In a medium stockpot, bring 4 to 6 quarts of water plus 1 tablespoon of the salt to a boil.

2. Meanwhile, in a large nonstick skillet, heat the olive oil for 30 seconds over medium heat. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the basil and tomato paste and cook for 2 to 3 minutes. Drain half of the liquid out of the tomatoes and with you hands, crush the whole tomatoes. Add the crushed tomatoes and remaining liquid in the can to the skillet and bring to a simmer. Reduce the heat and simmer for 5 to 7 minutes. Season with the remaining 1 teaspoon salt and the red pepper flakes.

3. In the pot of boiling water, cook the pasta 3 to 4 minutes until it loses it rigidness but is still raw in the center. Drain the undercooked pasta and add it to the tomato sauce. Gently stir the pasta and sauce over medium heat for 4 to 6 minutes, or until fully cooked.

Bow Ties With Soy Parmesan, Spinach, Basil And Walnut Pesto
You can spread this pesto sauce on grilled or toasted bread to create a flavorful bruschetta, or smear it on croutons to zip up any salad. This also mixes well with tomato sauce to give it an unusual pesto flair. For an excellent pasta primavera, saut� your favorite seasonal vegetables and add the pasta to the vegetables. Add a couple of tablespoons of vegetable stock to the dish before mixing in the pesto just before serving.
Makes 4 Servings Preparation Time: 30 minutes

1 tablespoon sea salt, plus additional for seasoning
1/2 cup tightly packed basil leaves
Juice of 1/2 lemon
2 tablespoons olive oil
1/2 teaspoon minced garlic
8 ounces bow-tie pasta
2 tablespoons soy Parmesan
1/4 cup walnut pieces, lightly toasted in a 350�F oven for 5 minutes
2 tablespoons silken tofu
Freshly ground black pepper
1/4 cup tightly packed spinach leaves
Basil leaves, for garnish

1. In a medium stockpot, bring to a boil 4 quarts of water, 1 tablespoon of the salt and 1 tablespoon of the olive oil. Add the pasta and cook until al dente, 7 to 8 minutes. Drain.

2. Meanwhile, in a food processor, puree together the remaining 1 tablespoon olive oil plus all the remaining ingredients, except the salt and pepper, until smooth. Add salt and pepper to taste. Add a few tablespoons of water to the food processor if you are having trouble getting the blade to puree at the beginning. Pulse on and off to get the pesto started.

3. In a mixing bowl, toss the hot pasta with the pesto and serve in bowls. Garnish with fresh basil leaves.

Corn, Spelt And Soy Pizza Dough
This pizza dough can be used for any of the pizza recipes in this book. It has a slightly crisper texture than the Spelt-Oat Pizza Dough when cooked but is a bit harder to work with, so master that one before tackling this more delicate recipe.
Makes Four 8-Inch Pizza Doughs Preparation Time: 45 Mins

1 1/4 cups corn flour
1 tablespoon honey
1/2 cup soy flour
1 tablespoon extra-virgin olive oil
1 1/2 cups Arrowhead Mills spelt flour
1 tablespoon soft tofu
1 teaspoon sea salt
2 1/4 teaspoons active dry yeast

1. In a food processor, mix all of the flours. In a mixing bowl, combine the salt, honey, olive oil, tofu and 1/4 cup of cool water. Mix well.

2. In a small mixing bowl, dissolve the yeast into 1/4 cup of warm water (100� to 120�F). Cover and let sit for 10 minutes.

3. Turn the food processor on and slowly drizzle in the honey-tofu mixture. Drizzle in the yeast mixture while it continues to run. The dough should form around the blade at this time. Put the dough on a lightly floured surface and knead for several minutes until smooth. Sprinkle a little extra flour into the dough into a covered container and let rest at 70� to 80�F for 30 minutes.

4. Cut the dough into 4 even pieces and form into tight dough balls. At this point you can roll out the pizza dough or refrigerate the balls until you are ready to make pizza. Note: Allow 1 hour for refrigerated pizza dough to sit at room temperature before rolling it out.

5. With a rolling pin, gently roll out the dough balls going from the center out, forming a round flat disk. Ideally you would like an 8-inch diameter that is a bit thicker around the edges. With a little bit of practice you can do this with your hands, eliminating the rolling pin altogether.

Fettuccine Marsala With Breast Of Chicken
Most fettuccine is made with lots of egg yolks so check the ingredients on the package and try to get one that doesn't use yolks-otherwise it will be heavy in fat. This is a light, high-protein version of the traditional recipe. Try substituting De Boles rice fettuccine for regular fettuccine to make an incredible wheat-free meal.
Makes 4 Servings Preparation Time: 25 Minutes

1 tablespoon sea salt, plus additional for seasoning
3/4 cup Roasted Chicken Stock
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 teaspoons minced shallots
8 ounces fettuccine
2 boneless, skinless chicken breasts, pounded thin (5 to 6 ounces total)
2 tablespoons finely chopped fresh parsley
3/4 cup marsala wine
6 basil leaves, julienned
1 cup thinly sliced shiitake mushrooms
Freshly ground black pepper

1. In a medium stockpot, bring 4 to 6 quarts of water with 1 tablespoon of the salt to a boil.

2. Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Add the chicken and cook until browned on one side, 2 to 3 minutes. Turn over the breast, add the wine and vinegar and cook until the wine is reduced by half, 3 to 4 minutes.

3. Add the mushrooms and chicken stock to the skillet and continue to cook, 5 to 6 minutes.

4. Add the fettuccine to the boiling water and cook until it loses its rigidness but is still raw in the center, 7 to 8 minute. Drain the pasta and add to the pan with the chicken. Add the parsley and basil and let the sauce absorb into the underdone pasta for about 2 minutes. Add salt and pepper to taste.

5. Remove the chicken from the pan and set aside. Season the pasta and divide on 4 plates. Slice the chicken breasts and serve over the pasta.

Linguine With Tuna Bolognese Sauce
This recipe has all of the flavor of a regular meat bolognese. I always think of this dish when I plan a big family dinner. I sometimes use ground chicken in place of the tuna. If you're feeling a bit adventurous, black olives and capers can be added for a Provincial-style flavor.
Makes 4 Servings Preparation Time: 30 Minutes

1 tablespoon sea salt, plus additional for seasoning
12 ounces yellowfin tuna, finely chopped
2 tablespoons olive oil
1 cup red vine, such as Italian red table wine
1 tablespoon minced garlic
1/2 cup minced onions
1/2 teaspoon red pepper flakes
1/2 cup finely chopped celery
One 28-ounce can whole plum tomatoes, drained and lightly crushed
1/2 cup finely chopped carrots
2 tablespoons tomato paste
1 teaspoon finely chopped fresh thyme
Freshly ground black pepper
1/4 cup finely chopped fresh parsley
1 teaspoon finely chopped fresh oregano
8 ounces linguine
Parsley leaves, for garnish

1. In a medium stockpot, bring to a boil 4 quarts of water with 1 tablespoon of the salt and 1 tablespoon of the olive oil.

2. Meanwhile, heat the remaining 1 tablespoon olive oil in medium skillet over medium heat. Add the garlic and cook until golden, about 1 1/2 minutes. Add the onions, celery and carrots and cook, stirring, for 10 minutes. Add the tomato paste, thyme and oregano and stir well to coat the vegetables. Add the tuna, wine and pepper flakes. Bring to a simmer, reduce the heat to low, and simmer until wine is reduced by half, 5 to 7 minutes. Add the tomatoes and continue to simmer for 10 minutes. Add salt and pepper to taste and add the chopped parsley.

3. Add the linguine to the boiling water and cook until al dente, about 7 minutes. Drain the linguine and add to the sauce. Mix for 2 to 3 minutes until the pasta is well coated. Serve in bowls, garnished with parsley leaves.

Penne With Soy Vegetables Bolognese Sauce
I make this at Josie's every year for the New York City Marathon runners who come in looking for a special power meal before the big day. The texture vegetable protein really gives this pasta the extra fuel the runners need to go the distance. If it works for them, imagine what it can do for you!
Makes 4 Servings Preparation Time: 20 Minutes

1/4 cup textured vegetable protein (TVP)
1/2 teaspoon dried oregano
One 28-ounce can whole plum tomatoes, drained and chopped
1 tablespoon olive oil
1 tablespoon minced garlic
Sea salt
1/2 cup finely diced yellow onions
4 cups penne pasta, cooked according to package directions
1 tablespoon tomato paste
1/4 cup chopped fresh basil
Soy Parmesan cheese, for serving
1/4 teaspoon red pepper flakes

1. In a small pot, bring 1/2 cup water to a boil and add the textured vegetable protein. Mix together with a fork and set aside.

2. Heat the olive oil in medium nonstick skillet over medium heat, add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the tomato paste, basil, pepper flakes and oregano and stir. Stir in the tomatoes, bring to a simmer, reduce the heat to low and simmer 5 minutes. Add the TVP and salt, and simmer an additional 5 minutes.

3. Add the cooked pasta to the sauce and mix thoroughly. Serve topped with Parmesan.

Pizza Margherita
If you are a connoisseur of pizza and especially thin crusted ones, investing in an inexpensive pizza-baking stone will greatly improve the texture and flavor of your crust. Always preheat your oven to 500�F for 30 minutes before putting the pie in the oven. A pizza usually takes around 6 to 8 minutes of baking time if the oven is completely preheated. The stone slightly speeds up the cooking process.
Makes One 8-Inch Pizza Preparation Time: 12 Minutes

3 to 4 tablespoons Quick Pizza Sauce
1 tablespoon soy Parmesan
6 basil leaves, julienned
1 recipe Spelt-Oat Pizza Dough
2 ounces soy mozzarella cheese, grated (approximately 1/2 cup)

1. Preheat the oven to 500�F. Spread the pizza sauce over the rolled out dough. Sprinkle the Parmesan then the basil over the sauce. Spread the mozzarella over the dough.

2. Bake the pizza on a pizza stone or on a nonstick baking tray or cookie sheet for 6 to 7 minutes.

NOTE:
For all pizzas, when using a stone, sprinkle a little bit of coarse cornmeal on the hot stone before putting the pizza dough on it to prevent sticking.

Pizza Pesto With Chicken Sausage
This is a dairy-free designer pizza. You can substitute soy vegetarian sausage for the chicken sausage for a meat-free alternative. The flavor is surprisingly full and pleasing.
Makes One 8-Inch Pizza Preparation Time: 15 Minutes

4 ounces fully-cooked chicken sausage links, sliced thin
2 to 3 tablespoons Quick Pizza Sauce
1 tablespoon Miso Basil Lime Pesto
2 ounces soy mozzarella cheese (approximately 1/2 cup grated)
1 recipe Spelt-Oat Pizza Dough

1. Preheat the oven to 500�F for 30 minutes. In a nonstick skillet over medium heat, quickly cook the sausage, stirring, for 2 to 3 minutes. Set aside.

2. Spread the pesto over the lightly rolled out dough, then spread the sauce. Sprinkle the mozzarella over the dough. Spread the sausage around the pizza. Bake on a pizza stone or on a nonstick baking tray or cookie sheet for 6 to 7 minutes.

Pizza With Soy Bacon, Tomato And Basil
This is a great pizza with a unique smoky taste from the soy bacon bits, sure to please kids and adults.
Makes One 8-Inch Pizza Preparation Time: 15 Minutes

3 to 4 tablespoons Quick Pizza Sauce
2 teaspoons soy Parmesan
6 basil leaves, julienned
1 recipe Spelt-Oat Pizza Dough
2 ounces soy mozzarella cheese, grated (approximately 1/2 cup)
2 teaspoons Lightlife Fakin Bacon Bits

1. Preheat the oven to 500�F for 30 minutes. Spread the sauce over the dough. Sprinkle the bacon bits onto the sauce. Then sprinkle the soy Parmesan and basil around the dough. Finally, spread the mozzarella over the whole pie.

2. Bake on a pizza stone or on a nonstick baking tray or cookie sheet for 6 to 7 minutes.

Quick Pizza Sauce
What's better than a slice of good old-fashioned pizza? How about a pizza cooked at home with absolutely no dairy! Lots of pizza places are catching on to the no-cheese pizza idea, but to make a truly tasty pizza it takes a really fabulous sauce. Granular red bell pepper flakes give the sauce a naturally sweet flavor. They are sold in the spice sections of health food stores or gourmet supermarkets. I like the Spice Garden brand because it is nonirradiated. As a substitute, you can use 2 teaspoons of finely-diced sweet bell peppers and saut� them with garlic at the beginning of the recipe.

Use this sauce to produce a piping-hot delicious pizza the whole family will love in 30 minutes or less. Take that pizza place off your speed dial for good!
Makes 1 Cup, Enough For Four 8-Inch Pizzas Prep Time: 15 Mins

2 teaspoons olive oil
One 14 1/2-ounce can whole plum tomatoes, drained and lightly crushed
1 teaspoon minced garlic
1/2 cup minced onions
5 basil leaves, julienned
1 teaspoon sweet red bell pepper granules, nonirradiated
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
Sea salt
2 teaspoons tomato paste

In a small saucepan over medium heat, heat the olive oil. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the basil, pepper flakes, oregano and tomato paste, and cook, stirring, for 2 minutes. Add the tomatoes and bell peppers granules, and simmer for 5 minutes. Season with salt.

Spelt-Oat Pizza Dough
If you're trying dairy-free pizza, why not give wheat-free a try, too? You'll be surprised how much better this dough tastes than traditional pizza dough, and it's better for you. This dough is easy to work with and is a good choice for your first homemade pizza.
Makes Four 8-Inch Pizza Dough Preparation Time: 45 Minutes

2 cups Arrowhead Mills spelt flour
1 tablespoon extra-virgin olive oil
1 1/4 cups Arrowhead Mills oat flour
1 tablespoon soft tofu
1 teaspoon sea salt
2 1/4 teaspoons active dry yeast
1 tablespoon honey

1. Measure both flours into a food processor. In a mixing bowl, combine the salt, honey, olive oil, tofu and 1/4 cup cool water, and mix well.

2. In a small mixing bowl, dissolve the yeast into 1/4 cup warm water (100� to 120�F). Cover and let sit for 10 minutes.

3. Turn the food processor on and slowly drizzle in the honey-tofu mixture. Drizzle in the yeast mixture while it continues to run. The dough should form around the blade at this time. Put the dough on a lightly floured surface and knead the dough for several minutes until smooth. Sprinkle a little extra flour into the dough if it becomes sticky as you are kneading. Transfer the dough into a covered container and let rest at 70� to 80�F for 30 minutes.

4. Cut the dough into 4 even pieces and form into tight dough balls. At this point you can roll out the pizza dough or refrigerate the balls until you are ready to make the pizza. Note: Allow 1 hour for the refrigerated pizza dough to sit at room temperature before rolling it out.

Spirals With Tomato Chipotle "Cream" Sauce
This sauce is so rich in flavor, you'll swear there is cream in it. "Chipotle peppers in adobo" are smoky jalape�o peppers in a tomato sauce and there is no substitute for its flavor. It is available in small cans in most food markets. Keep any leftover peppers in a small plastic container. They will keep in the refrigerator for three weeks. Try serving them with the Zesty Turkey Meatballs and pasta.
Makes 6 Servings Preparation Time: 30 Minutes

2 teaspoons sea salt, plus additional for seasoning
1 teaspoons chopped chipotle peppers in adobo sauce
2 tablespoons olive oil
1 cup diced canned tomatoes (14 1/2-ounce can) or fresh peeled and diced tomatoes
2 cloves garlic, thinly sliced
1/4 cup chopped onions
1/4 cup julienned fresh basil
1 cup plain soy milk
1 tablespoon finely chopped fresh cilantro
12 ounces spiral-shaped pasta
Cilantro leaves, for garnish
One 28-ounce can whole plum tomatoes, drained and lightly crushed

1. In a medium stockpot, bring to a boil 5 quarts of water with 2 teaspoons of the salt and 1 tablespoon of the olive oil.

2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the garlic and onion and cook, stirring, until the onions are translucent, about 3 minutes. Toss in the basil, cilantro and plum tomatoes. Cook, stirring, for 3 to 4 minutes. Add the chipotle peppers (be careful not to put too many peppers in-you can always add more but you can't take any out) and diced tomatoes. Cook and additional 3 minutes. Add salt to taste.

3. Transfer the contents of the skillet to a food processor and puree with the soy milk.

4. Add the pasta to the boiling water and cook until al dente 7 to 8 minutes. Drain, and toss the pasta with the sauce. Serve in bowls and garnish with fresh cilantro leaves.

Ziti With Vodka Tomato Soy "Cream" Sauce
Saut� your favorite vegetables, sun-dried tomatoes, shrimp, lobster and/or breast of chicken and add to the sauce when combing with the pasta. This dairy-free "cream" sauce is also great on your favorite tofu-filled ravioli.
Makes 6 Servings Preparation Time: 30 Minutes

1 tablespoon sea salt, plus additional for seasoning
One 28-ounce can whole plum tomatoes, drained and crushed
2 tablespoons olive oil
1 cup plain soy milk
3 cloves garlic, finely sliced
Freshly ground black pepper
1/2 cup chopped onions
12 ounces ziti
5 fresh basil leaves, julienned
Basil leaves, for garnish
1/4 teaspoon red pepper flakes
Soy Parmesan cheese, for serving
6 tablespoons vodka

1. In a medium stockpot, bring to a boil 5 quarts of water with 1 teaspoon of the sea salt and 1 tablespoon of the olive oil.

2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium nonstick skillet. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the basil, pepper flakes, and vodka and cook for 2 minutes more. Add the tomatoes, bring to a simmer, reduce the heat to low and simmer for 15 minutes.

3. Transfer the content of the skillet to a deep storage container and mix with an electric handheld blender (or use a food processor), adding the soy milk slowly. Season with salt and pepper to taste.

4. Add the ziti to the boiling water and cook until al dente 7 to 8 minutes. Drain and toss with the sauce. Serve in bowls with the basil leaves and Parmesan on top.

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