Zuchini Pasta Bake

many small zucchini, sliced

jar of pasta sauce
soy mozzarella, grated
breadcrumbs

Slice enough zucchini to fill your casserole dish. Put them in a pot and steam or boil them until a bit tender. Grease casserole dish.

Layer zucchini, then pasta sauce, then mozzarella till casserole dish is full, top with breadcrumbs. Bake at 350 degrees for 15-30 minutes.

Variations:
-can use summer squash to substitute for some of the zucchini
-To stretch your zucchini, use some pasta for one of the layers

(from old blog, posted by Cassandra)

Mother Myra's Lentil Pasta Sauce

Mother Myra of St. Peter the Aleut made this for us several years ago, since then its become a fasting standby. 

It freezes well so I make a large batch and freeze in smaller portions.

1 onion chopped
2 garlic cloves crushed
2 carrots, grated
2 celery stalks, chopped
3 T oil
2/3 cup red lentils
1 14oz. can diced tomatoes
2 T tomato paste
2 cups stock
1 T fresh marjoram or 1 tsp. dried marjoram
salt and pepper

In a large saucepan gently fry onion, garlic, carrots, and celery until soft

Add lentils, tomatoes, paste, stock and spices. Bring to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. 

Serve on rice or pasta of your choice.

(from old log, posted by Jaime)

Peanut Noodles

 2 oz whole wheat spaghetti

1 carrot halved and thinly sliced

1/3 cup hoisin sauce

1/4 cup smooth peanut butter

2 tbsp cider vinegar1 clove garlic, minced

1/2 tsp hot pepper sauce

1 cup  chopped cilantro

1/4 cup chopped roasted peanuts

4 cups shredded Napa Cabbage (also known as Sui Choy & Chinese Cabbage)

1-1/2 cups bean sprouts         

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Add carrots; cook for 30 seconds. Drain and rinse under cold water; set aside in colander.         

In large bowl, whisk together 1/2 cup water, hoisin sauce, peanut butter, vinegar, garlic and hot pepper sauce until smooth. Add pasta mixture,  3/4 cup of the coriander; toss. Sprinkle with peanuts and remaining coriander.  

Serve Napa Cabbage and bean sprouts in a separate bowl to be mixed in individually.

This meal met with approval by all family members - no mean feat!!

(from old blog, posted by Jaime)

Pasta Sauce

This has been a standby for us this Lent. It is a hearty and filling sauce and is especially nice with linguine.

2 T. olive oil
2 cloves garlic, minced
1/8 t. red pepper flakes
1 large onion, chopped
2 portobello mushrooms, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 T. dried basil
salt
2 T. balsamic vinegar
2 large cans crushed tomatoes

Heat oil, saute garlic and red pepper flakes until fragrant. Add the onion and saute until begins to soften. Ad the remaining vegetables, spices, 2 teaspoons of salt and saute until the vegetables give off some liquid, about 5 minutes.

Using a slotted spoon, transfer the vegetables to the insert of a slow cooker. Stir in vinegar and tomatoes. Cover and cover on high for 4 hours or low for 8 hours. Season with salt and pepper.
(I puree the sauce at this point and then there are no complaints about the mushrooms or cooked peppers! And it's been a hit with everyone.)

Makes 8 cups.

(from old blog, posted by Jaime)