Side

Gnocchi are hearty dumplings made with potato flour and semolina. You’ll find them in the frozen foods section of most any supermarket, shelved near ravioli and other frozen pastas. Have the spinach or chard washed and chopped before starting so this dish can come together quickly.

This quick and colorful pasta dish will give you a summery feeling any time of year.

Pasta isn’t customarily seasoned with curry, but I’ve long enjoyed this combination.

Here’s another great way to embellish a good prepared pasta sauce.

I like to use a fairly flat noodle, such as farfalle, with mushroom sauces. Do try to use one of the varieties of brown mushrooms suggested for a full-bodied flavor.

Here’s a simple dish that borders on the sublime. In my family, we are all fans of broccoli, so this combination never fails to please. Serve with Mixed Greens with Oranges and Almonds (page 52).

In my family, we like the unembellished flavor of fresh spinach. I often serve it briefly steamed, with just a touch of nonhydrogenated margarine, which makes a great topping for grains as well as mild pasta dishes like this one.

Start with a well-flavored prepared pasta sauce, perhaps one made with chunky vegetables, mushrooms, or bell peppers. With the addition of roasted peppers and dried tomatoes, a special pasta meal can be yours in a flash.

Here’s a simple way to say “happy spring.” Do try this with goat cheese—the contrast of its slight bite and the mild flavor of asparagus is tantalizing.

This tasty Slavic dish can be made in a snap with shredded coleslaw cabbage. For a complete meal, accompany each serving with a couple of links of sautéed soy “sausages” and a salad of dark green lettuce and tomatoes.

Salsa is an easy way to dress up pasta, resulting in an offbeat, festive dish.

The secret ingredient in this smooth sauce is silken tofu. Blended silken tofu makes a great base for sauces that seem creamy, but are actually pure soy goodness. Look for it in your supermarket’s produce section (as well as in natural foods stores). Complete this meal with some fresh bread and a bountiful tossed salad. Or serve it with any of the mixed greens salads on pages 50 to 53.

Spinach fans, this pasta dish is for you. This nourishing green, enveloped in silken tofu and tossed with pasta, will comfort your taste buds and make you feel virtuous at the same time.

A lovely cold dish to be enjoyed in late summer, this is a great vehicle for the season’s ripe tomatoes. This is delicious with Creamy Pinto Bean Puree (page 16) for a satisfying summer meal.

Broccoli is one of the most harmonious additions to pasta salad. Try this in the menu with Pizza Margherita (page 154).

Potatoes and tomatoes in a curry-flavored yogurt make a luscious summertime treat.

An exercise in elegant simplicity, this salad makes a delicious contribution to a buffet of room-temperature dishes for company.

Going on a picnic? Don’t leave home without this salad, which pares potato salad down to its marvelous essence. This is also excellent with grilled or broiled soyfoods or seitan, as in the menu accompanying Baked Barbecue Tofu and Peppers (page 141).

I’m not one to eat pears out of hand, but I like them—slightly underripe—in salads. Contrasted with the pleasant bite of goat cheese and the sweetness of dried cranberries, this salad is a party for the palate.

This salad makes an earthy companion to light pasta dishes. Look for packages of fresh mixed wild mushrooms in the produce section of well-stocked supermarkets. They contain a melange of three or four varieties, which may include cremini, shiitake, oyster, or others.