RECIPES FOR A SPAGHETTI DINNER

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1 RECIPES FOR A SPAGHETTI DINNER Like Pancake Breakfasts, Spaghetti or "Spay"ghetti Dinners are another common fundraiser that's easy on an organization's pocketbook to host, but can yield a great profit. Most events will offer a few different sauces or toppings for attendees, such as sausage or meatballs. Find plantbased versions of these at any supermarket and see if you can get them donated. Some of our favorites include: Tofurky Italian Sausages Field Roast Italian Sausages Dominex Veggie Meatballs (made from eggplants!) You can also find other veggie meatballs or 'meaty' crumbles to mix into sauces from Boca, Morningstar Farms, Trader Joe's, Whole Foods, and other companies. But you may prefer to have just a really good sauce and a few veggies. Want to offer or use cheese? Try Parma, a non-dairy version of parmesan, or any number of dairy-free, meltable cheeses like Daiya. You'll also find a recipe for ricotta below. Yum! \

2 "Sausage," Tomato and Broccoli Rabe Casarecce Serves 4 2 bunches broccoli rabe, rinsed, leaves removed and trimmed to 4 in. lengths 2 pints cherry tomatoes, halved cippolini onions, peeled and left whole 4 Yves Spicy Italian Sausages., cut into 1/4 in. discs 2 cloves garlic, minced 2 tbsp olive oil + 1 tbsp, divided 2 tbsp Earth Balance Buttery Stick generous pinch of red pepper chili flakes sea salt and freshly ground pepper to taste garnish with toasted pine nuts Method: 1. In a sauce pan over medium-high heat, bring the olive oil and Earth Balance up to temperature. Place discs of sausage in pans and sear on each side until very crispy and black in spots. Once each side is seared, remove discs from saute pan, drain on paper towel and set aside. 2. While sausage is searing, bring water to boil in a medium sized sauce pan over high heat. Season water with sea salt, tbsp of olive oil and add casarecce pasta. Cook as per instructions on package instructions or until el dente. Drain and set in cold water bath to halt cooking, drain again and set aside until ready for use. 3. Once sausages have been seared, bring another medium-sized sauce pan of water to boil over high heat. Season with sea salt and add broccoli rabe. Cook until firm, just 23 minutes tops. Drain and submerge in ice bath to halt cooking process and leave in water until ready for use. 4. Using same sauce pan as the sausage, bring the residual oil up to temperature again, this time over medium heat. Add garlic and chilis and saute until garlic is golden brown. 5. Add tomatoes and cippolini onions to garlic chili oil and toss to evenly coat. 6. After tomatoes and onions have softened, 8-10 minutes, return rabe and casarecce to saute pan. Toss to evenly combine and saute until heated though evenly. 7. Season with Sea salt and pepper to taste, garnish with toasted pine nuts and enjoy!!! Recipe and photo credit to Shawna Newbery, writer of the blog Would Rather Gather:

3 Pasta with Garlic Olive Oil and White Wine Mushrooms Serves 2 1 box brown rice spinach spaghetti 5-6 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped 2 tsp dried oregano, optional 1/3 cup plus 3 tbsp extra virgin olive oil, divided 2 portabella mushrooms, sliced 1/4 inch thick 1/4 cup white wine 1/4 cup fresh parsley, chopped 1 tbsp fresh mint, chopped salt and pepper, to taste Directions: 1. Cook the pasta according to package instructions. 2. While the pasta is cooking, heat the 3 tbsp of olive oil with the mushrooms, in a non-stick pan. Stir and cook until the mushrooms begin to exude their juices. Cover the pan in between stirring to keep the mushrooms from drying out. When the mushrooms are juicy, add the white wine, and a little salt to taste. Bring to a simmer and cover. Cook until the wine absorbs into the mushrooms. Remove from heat and set aside to keep warm. 3. In another non -stick pan, heat the remaining olive oil on medium low (do not let it get too hot or you will burn the garlic). Add the garlic and stir until fragrant, about 1 minute. Add the sun-dried tomatoes and oregano, if using. Cook for another 3 minutes, stirring frequently. 4. Drain the cooked pasta and reserve 3 tbsp of the pasta water. Do not rinse the pasta! Add the reserved pasta water to the pan with the garlic and sun-dried tomatoes. Stir well. Next, add the pasta to the pan and mix to incorporate. Add salt and pepper, to taste. 5. Transfer the pasta to a large bowl and sprinkle in the parsley and mint. Combine well. 6. Serve pasta topped with mushrooms. Recipe and photo credit to Melody, founder of the blog Little House on the Vegan Prairie.

4 Eggplant Pomadoro Pasta Description: Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with a mixed green salad. 2 Tbsp extra-virgin olive oil 1 medium eggplant, (about 1 pound), cut into 1/2- inch cubes 2 cloves garlic, minced 4 plum tomatoes, diced 1/3 cup chopped pitted green olives 2 Tbsp red-wine vinegar 4 tsp capers, rinsed 3/4 tsp salt 1/2 tsp freshly ground pepper 1/4 tsp crushed red pepper, (optional) 12 ounces whole-wheat angel hair pasta 1/4 cup chopped fresh parsley, or basil Preparation: 1. Put a pot of water on to boil. 2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more. 3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top. Recipe and photo credit to Eating Well Magazine:

5 Vegan Baked Ziti 1 lb tube pasta 3 cups tomato sauce olive oil Ricotta: 1/2 cup raw cashew pieces 1/4 cup lemon juice 2 tablespoons olive oil 4 cloves of garlic, peeled 1 lb firm or extra firm tofu, drained 1 1/2 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried onion 3 tablespoons nutriti onal yeast 1/2 teaspoon salt Topping: 1/4 breadcrumbs 2 tablespoons nutritional yeast 1 tablespoon olive oil 1/2teaspoon salt Preparation: 1. Preheat the oven to 400 degrees. Cook the pasta according to the package, but note you are aiming for al dente. While the pasta is cooking, put the cashew, lemon juice, olive oil, and garlic into the food processor and process until smooth. Add the remaining ingredients for the ricotta and process until smooth and combined. 2. Mix all the ingredients together for the topping. Smear some olive oil into a 8 inch square baking dish. 3. When the pasta is cooked, drain it and add to the prepped 8 inch dish. Pour in the ricotta and sauce, and mix so pockets of cheese and sauce remain intact. Sprinkle the topping evenly on top. 4. Bake for 25 minutes. Turn on the broiler on low and bake for another three minutes. Remove and enjoy! Recipe and photo credit to Zach Teicher, founder of the blog Veg In DC: