Strawberry-Pear Crisp & Arousing Artichoke Pasta

[Guest guest]

Strawberry-Pear Crisp

 

1/2 qt. strawberries

4 ripe pears

Cinnamon, to taste

1 cup date-sweetened granola

2 tsp. vanilla

1 stick vegan margarine

Preheat the oven to 325°F. Dice the fruit, add the cinnamon, and put

the mixture into a pan. Mix the granola, vanilla, and cinnamon with

the margarine and spread generously over the fruit. Bake for 15 to

20 minutes.

Makes 4 to 6 servings

 

 

Arousing Artichoke Pasta

Makes 4 Servings

 

1/2 lb. tri-colored pasta (or elbow macaroni)

1/2 medium onion, chopped

2 cloves garlic, minced

1 Tbsp. olive oil

1/2 lb. firm or extra-firm tofu, diced

1 (14-oz.) can artichoke hearts, quartered

1 (12-oz.) can diced tomatoes

1 (8-oz.) can tomato sauce

 

Cook the pasta according to the package directions.

While the pasta is cooking, sauté the onion and garlic in the olive

oil for 1 to 2 minutes. Add the diced tofu and sauté for 2 minutes,

then add the artichokes, tomatoes, and tomato sauce.

Drain the pasta and combine all the ingredients.