Pasta And Pie
 Anytime is a great time to enjoy some delicious pasta dishes.
Our family especially
enjoys this recipe because it’s both light and filling at the same time;
and as an added bonus, it’s good for you! But I know how picky some kids
can be. Whenever I serve this dish, I also serve some dessert to encourage the
kids to eat their meal. I am not beyond bribery, and I know far too well what
can happen when a six-year-old boy catches sight of a sun-dried tomato!
Penne De Provence
1 lb. penne pasta
1 cup chopped oil-marinated sun-dried tomatoes
1 cup firm silken tofu, drained and crumbled
3 cloves garlic, chopped
4 Tbsp. chopped fresh basil
2 Tbsp. balsamic vinegar
1 tsp. salt
2 tsp. herbs de Provence (optional, but very yummy)
1/8 tsp. pepper
2 Tbsp. olive oil
1 small can marinated artichokes, drained and chopped
1/4 cup chopped black olives
3 Tbsp. pine nuts
Cook the penne al
dente. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic,
basil, vinegar, salt, pepper, and olive oil. Process to a smooth
consistency. Drain the pasta and toss with the sauce and artichokes. Mix in the
black olives and pine nuts and serve with parmesan or soy parmesan cheese, if
desired. Makes four servings.
Peanut Butter Pie
1 cup chunky peanut butter
1 (8 oz.) cream cheese or soy alternative
1 (16 oz.) whipped topping
1 1/2 cup powdered sugar
2 chocolate cracker pie crusts
Mix well. Divide mixture between
two pie crusts. Freeze. Decorate with chocolate
syrup and enjoy.
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