Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

STRAWBERRY SPINACH

2 bunches spinach, cleaned

1 pt. strawberry halves

--DRESSING--

1/2 c. sugar

2 tbsp. sesame seed

1 tbsp. poppy seed

1 1/2 tsp. minced dried onion

1/4 tsp. paprika

1/2 c. oil

1/4 tsp. Worcestershire sauce

1/2 c. cider vinegar

Mix dressing - allow to stand a few hours in refrigerator. Toss lightly with spinach and strawberries.

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PASTA WITH TOMATOES AND BASIL

4 lg. ripe tomatoes, cut into 1/2 inch cubes

1 lb. Brie cheese, rind removed, torn into irregular pieces 1 c. cleaned fresh basil leaves, cut into strips

3 garlic cloves (or less to taste),peeled and finely minced 1 c. plus 1 tbsp. high-quality olive oil

2 1/2 tsp. salt

1/2 tsp. freshly ground black pepper 1/2 lbs. dry pasta (linguine is preferred)

Freshly grated Parmesan cheese (optional)

1. Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt

and the pepper in a large serving bowl. Prepare at least 2 hours before

serving and set aside, covered, at room temperature.

2. Bring 6 quarts of water to a boil in a large pot. Add 1 tablespoon of olive

oil and remaining salt. Add pasta and boil until tender but still firm,

about 8 to 10 minutes.

3. Drain pasta and immediately toss with the tomato sauce. Serve at once,

passing with pepper mill and grated Parmesan cheese (optional). (4 to 6

servings)

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