Zesty Absorption Pasta!


We had a pasta craving, but since tomatoes aren’t in season and we’re a little cream-sauced out, we thought this absorption pasta (made similarly to risotto but with less stirring) was just the thing. I don’t know how I feel about the name of this newfangled method of tasty pasta making (so akin to infusions […]

Spinach Basil Cream Pasta


Does the coop have tons of locally grown spinach because we love it, or do we love spinach because the coop has it? I don’t know if it’s because tomatoes aren’t in season yet, or if the coop’s surplus of spinach has inspired us, but we’ve been off the tomato lately and on the spinach […]

White Lasagna


Since we’ve used up all of our canned sauce from last year–and for a change of pace–we’ve been making a lot of white sauces lately. This is a variation of our standard lasagna, taking a page from the al-faux-do book. White Lasagna The Essentials white sauce 12 large lasagna noodles faux-ricotta 2 medium-sized tomatoes, sliced […]

Pasta e Fagioli


Welcome to installment #3 of our Olive Garden Reproduction series: Pasta e Fagioli! By now you are probably–should probably–be asking yourself, “What’s Irreverent Vegan’s deal with the Olive Garden? It’s not even that good!  And haven’t they freaking been to Italy?! Don’t they know better?!” Man. You ask a lot of questions. But we have […]

Raw Food Tuesday: Pesto Pasta & Rawsage


Amy decreed yesterday that today would be Raw Food Tuesday (stolen shamelessly from What the Hell Does a Vegan Eat Anyway), which probably means that we shouldn’t have had that Chik’n Club Sammich for lunch…we did, however blaze a new trail in raw food dinners. Well, a new trail for us: rawsage & pesto-laden zucchini-based […]

Jenny Pasta a la Mark & Amy


Amy had a craving for a simple pasta last night, and we found this awesome recipe on vegweb. We subbed tempeh for the seitan/sausage (because that’s what we happened to have on hand) and uses spinach and kale for the greens. It feels really light, but with tempeh, spinach, and kale, it’s actually pretty substantial. […]

Tomato Pesto Cream Pasta


Our friends Ryan and Val pointed us to this recipe on VeganYumYum, which we make at least once a month. It’s amazingly easy and really tasty. This batch was particularly exciting because we made it with our first ever batch of canned tomatoes! We also used our frozen pesto cubes in place of the fresh […]

Seitan Stroganoff


This isn’t the kind of meal I’d want to eat every day, but when I do get that occasional hankerin’, I can’t get it out of my head and I have to make it. This isn’t terribly hard–if you have seitan and cashew cream on hand. Otherwise, it’s a little labor-intensive, but still worth it–very […]

Chik’n Al Faux-Do


So we’ve been struggling with this recipe for years. Amy’s mom makes a mean chicken al fredo. When we go home to visit, she’s kind enough (seriously people, she’s awesome) to make us a version of buttered cheezy noodles. But deep down inside, we always knew it wasn’t the same as noodles with rich, creamy […]