RIGATONI WITH TOMATO-MUSHROOM SAUCE

As satisfying as any Italian meat sauce for pasta, this chunky blend of tomatoes, mushrooms, and soy burgers is suitable for any pasta shape you like. Try it with penne, linguine, or farfalle (butterflies). If you can find fresh shitake mushrooms, use them in place of half the regular mushrooms. This recipe makes a generous amount of sauce. You can use it all on a pound of pasta, or reserve some and enjoy it the next day over some steamed brown rice. SERVES 4

Tomato-Mushroom Sauce:
6 (2.5-ounce) patties Boca Burger "No Fat Original" or other texturized soy protein
1 cup canned diced tomato
1-1/2 cups canned tomato sauce
3 cups sliced fresh mushrooms
1/2 cup diced Roasted Onions
1 garlic clove, minced
1/2 teaspoon dried oregano
1 pound dried rigatoni or penne pasta

Cook Boca Burgers according to package directions. Chop into 1/2-inch dice.

In a large saucepan, combine chopped Boca Burger, diced tomato, tomato sauce, mushrooms, roasted onions, garlic and oregano. Bring to a simmer, cover and adjust heat to maintain a simmer. Cook stirring occasionally, until sauce is thick and tasty, about 15 minutes.

Stir in basil; season to taste with salt and pepper. Keep warm. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions until al dente. Drain and transfer to a large warm bowl. Add sauce, using as much as you like, and toss to coat. Serve immediately on a warm plate.

Serving Size: 2 cups pasta, 2 cups sauce
Calories: 630
Fat 2.75 g
Cholesterol: 0 mg
Carbohydrates: 115.0 mg
Protein: 37.3 g
Sodium: 340.0 mg (with no salt added)

TIP: Omit the Boca Burgers to make a lighter tomato-mushroom sauce. Or place the Boca Burgers with 1 cup chopped zucchini or 1 cup chopped green peppers.

 

PENNE PASTA WITH WHITE BEAN AND SUN-DRIED TOMATO SAUCE

If you cannot find penne, use another short, stubby pasta such as rigatoni, fusilli (spirals), or large elbow macaroni. This hearty sauce, thinned with vegetable broth, would make an excellent bean soup. SERVES 4

1 cup sliced onions
1 teaspoon minced garlic
1 cup Vegetable Broth, or more if needed, homemade or store-bought
2 (15-ounce cans white cannelini beans, or 3 cups homecooked canellini, beans with 1 1/2 cups liquid
1 cup sun-dried tomatoes not oil-packed, quartered
1 teaspoon dried thyme, or 2 teaspoons minced fresh thyme
1 teaspoon dried basil, or 1 tablespoon fresh basil in chiffonade
Salt and pepper
1 pound whole wheat penne pasta
2 tablespoons chopped parsley

Combine onions, garlic, and 1/4 cup broth in a large pot. Simmer over moderately high heat until onions are soft, about 5 minutes. Stir in beans with their liquid, sun-dried tomatoes, thyme, basil, and remaining 1/4 cup of broth. Bring to a simmer and cook, uncovered, over moderate heat, stirring often until flavors are well blended, 15-20 minutes. Thin, if desired, with additional vegetable broth. Season to taste with salt and pepper. Keep warm. Bring a large pot of salted water to a boil over high heat. Add pasta and broth until al dente, about 12 minutes, Drain and transfer to a warm bowl. Add sauce and toss to coat. Serve on warm plates, topping each portion with 1/2 tablespoon chopped parsley.

Serving Size: 2 cups pasta, 1 cup sauce
Calories: 454
Fat: 1.7 g
Cholesterol: 0 mg
Carbohydrates: 88.5 mg
Protein: 22.0 g
Sodium: 312.0 mg (with no salt added)

TIP: Buy dried herbs and spices in small quantities, as they quickly lose intensity upon exposure to air. Keep them in airtight containers in a cool, dark place (not next to or over the stove) and replace them when they have lost their punch.

 

WARM APPLE CRISP

Crunchy on top, soft and bubbly underneath, a fruit crisp is one of those old-fashioned American desserts that everyone loves. Fortunately, you don't need to make a pleasingly textured topping, as this recipe shows. MAKES ONE 9-INCH ROUND

6 apples, preferably Rome Beauty or Golden Delicious
2 tablespoon apple juice concentrate
1 tablespoon plus teaspoons sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
1/2 teaspoon cinnamon

Crisp Topping:
2/3 cup rolled oats
1/3 cup Grape-Nuts cereal
1 tablespoon peach jam

Preheat oven to 375 degrees F. Peel, core, quarter the apples. Cut them into 1/2-inch pieces. In a large saucepan, combine apples, apple juice concentrate, sugar, cornstarch, lemon juice, cinnamon, and 2 cups water. Bring to a simmer over moderate heat, adjust heat to maintain a simmer and cook 15 minutes. The syrup should thicken slightly and fall below the level of the apples. Make crisp topping: Combine oats (set aside 1 tablespoon), Grape-Nuts, and jam in a food processor and process until jam is evenly distributed and mixture has a streusel-like feel. Transfer to a bowl and stir in the reversed 1 tablespoon rolled oats. Transfer the apples to a 9-inch pie pan. Spread the crisp topping evenly over the apples, pressing it lightly into place. Bake until apples are bubbly and topping is lightly browned, about 25 minutes.

Serving Size: 1/6 of the crisp
Calories: 198
Fat: 1.7g
Cholesterol: 0 mg
Carbohydrates: 44.5 mg
Protein: 3.8 g
Sodium: 34.8 mg

TIP: Other fruits make delicious crisps. In season, try peaches, nectarines, plums, berries, strawberries/rhubarb, apricots, or peaches mixed with berries.