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Out of this world goodness from Mother Earth!

by Bob Levin, *Eat Life Before Life Eats You!
Saturday, February 3, 2018 [Last updated: 02/25/2018, 9:15 AM PST]

Proudly buying local and baking with products from Bob’s Red Mill.
Bob Levin, nominated membership with the “Heroes of the Mill” since Nov. 2014.

I’m an Italian-Jewish-American and jokingly remark that should I ever design a coat-of-arms it will include a
meatball and a matzo ball. Between baking and other activities I am writing my first tell-all book
“Motorcycle of the Soul” and a movie will follow. Hope you enjoy this recipe. Eat life before life eats you!
Vegetarian Pasta Fazool (Pasta e Fagioli)
By Bob Levin
This classic vegan Italian-American sausage, seitan and beans recipe makes an estimated six quarts that
can be frozen in portions for quick meals or served as a main course with salad and garlic bread for family
and friends.
Ingredients:
● Vegetables, Better Than Bullion Vegetarian or Both… (1 Gallon of Water)
(Chop Vegetables for 1 Gallon of Vegetable Stock)
● Olive Oil……………………………………………………………………. (1 Cup)
● Vegan/Seitan Sweet Italian Sausage……….……………… (8 Links)
(Cut in 1 Inch Pieces)
● Vegan/Seitan Beef Crumbles…………………………………… (1 lb)
(Any Vegan/Seitan Non-Meat Crumbles without Smoke Flavoring.)
● Mushrooms [sliced or cubed]…………………………………… (1 lb)
(Large Pre-Sliced Carton or Four Large Portabellas)
● Celery [diced]…………………………………………………………… (3 Stalks)
● Carrots [diced]…………………………………………………………. (2 Mediums)
● Yellow Onion [chopped]…………………………………………… (1 Large)
● Elbow Macaroni………………………………………………………… (1 lb)
(Pre-cook macaroni al dente on the firm side.)
● Tomato Paste…………………………………………………………… (1 Large Can)
● Better Than Bullion Vegetarian Chicken…………………… (Taste)
● Salt…………………………………………………………………………… (Taste)
● Black Pepper……………………………………………………………..(Taste)
● Red Pepper Flakes……………………………………………………. (Taste)
● Italian Seasoning……………………………………………………… (Taste)
● Garlic………………………………………………………………………… (Taste)
● Swiss Chard……………………………………………………………… (1 Bunch)
● Italian Parsley…………………………………………………………… (1/2 Bunch)
● Cannellini Beans………………………………………………………. (1 Can)
(White kidney)
● Romano Cheese [shaved from a wedge]…………………. (1 Cup for Recipe & Extra for Topping)
(Do not use that flavored sawdust in a green can!)

Directions:

1. Start boiling vegetables, spices, Better Than Bullion Vegetarian flavored in vegetable, chicken or both using
one gallon of water to make stock. Use as needed to keep the recipe at the correct consistency and that of a
thick hardy stew.

2. Boil one pound of elbow macaroni in salted, seasoned and oiled water until al dente on the tougher side.
Later you’ll be cooking this another few minutes after returning same to the pot with other ingredients. Drain
and set aside.

3. Remove the large center veins from the Swill chard and chop the remaining greens into pieces. Chop the
Italian parsley into pieces.

4. Heat olive oil in large skillet or pot and brown off mushrooms. Remove and set aside. Then fry diced celery,
carrots and chopped onions until the latter is translucent. Remove and set aside unless ready for step
number six and already using a large pot.

5. In the same large pot containing mushrooms, celery, carrots, and onions. Add tomato paste, salt, ground
black pepper, red pepper flakes, garlic, Italian seasoning, three cups of stock, and bring to a light boil for two
or three minutes.

6. Add chopped Swiss chard, Italian parsley and cook until wilted.

7. Return previously cooked al dente elbow macaroni pasta to the large pot. Add cannellini white beans. Add
more vegetable stock to keep ingredients at the proper consistency of thick stew. Cook until pasta is a
perfect al dente.

8. Remove from heat and stir in one cup of grated Romano cheese, vegan/seitan sweet Italian sausage pieces
and vegan/seitan beef crumbles. Serve the pasta fazool in a bowl and top with grated Romano cheese,
ground black pepper and red pepper flakes to taste.
Vegetable scraps and
spices for stock pot.
Mazel a presto!