The One Community food infrastructure is designed to meet the needs of vegans, vegetarians, and omnivores. To meet these diverse nutritional needs and desires, food items were chosen that are a common ground between these three main groups. The items include fruits, vegetables, grains, legumes, and starchy vegetables. The recipes will always feature at least one of these staple items to fulfill the caloric needs of that meal. On this page, pasta will be the staple food for the recipes listed.
This page is specifically all about vegan pasta recipes. If you are looking for omnivore pasta recipes, then you can check out the omnivore pasta recipes page.
To provide menus and meals that can be of benefit to any group
To demonstrate and share the healthiest and most delicious choices we’ve come up with so far
To make the food production aspect of DIY sustainable building easier and more affordable for others
This pasta-based menu is part of our plan to make it easier for others to implement a healthy, sustainable, and delicious food program into their projects. We’ve chosen to specifically open source pasta menus and recipes because they’re affordable, high in calories and healthy carbohydrates, filling, easily digestible, easy to cook, and easy to integrate into a wide variety of dishes from around the world. Pastas have been a staple food for many of the worlds largest cultures for hundreds, if not thousands of years. Examples of vegan dishes that contain pasta are spaghetti, fettuccine alfredo, Vietnamese pho, Pad Thai, chow mein, vegan mac n’ cheeze, soups & stews, noodle bakes, cold salads, etc. Pastas are a very versatile food and can be used in a variety of ways.
WAYS TO CONTRIBUTE TO EVOLVING THIS SUSTAINABILITY COMPONENT WITH US
VIDEOS COMING AS WE IMPLEMENT THIS AS PART OF OUR CROWDFUNDING CAMPAIGN. THEY WILL INCLUDE: PREPARING EACH RECIPE, SHOPPING TIPS, TEMPORARY KITCHEN SETUP, AND MORE
To address the dietary desires of omnivores, each of these vegan recipes have been chosen and designed as recipes that can easily be made with the addition of animal fats/proteins.
NOTE: In these meal plans, exact measurements may not be followed and are offered as suggestions. Particulars will be decided by the chef and the community size. Duplication of meals will also be important to offer economies of scale when buying weekly meals as well as making food production easier.
Beans & Greens Pasta Salad with White Balsamic Vinaigrette
12 ounces spaghetti, cooked, ½ cup cooking water reserved
1 small red onion, chopped finely
1 pound Beyond Beef, Beef Crumbles
1 cup tomato paste + 1 T agave nectar thoroughly mixed, then divided
3 T. Flax meal (freshly ground if possible)
¾ cup vegan parmesan cheese (recommended brand Go Veg)
1 slice Ciao Cheese (Creamy Original) cut in small dice or shreds
2 tablespoons vegetable broth or water
1 t. olive oil to grease pie pan
Salt to taste
1 cup fresh basil leaves
Directions
Preheat oven to 350° F.
Thoroughly mix 3 T. flax meal with 9 T. water and put in fridge for 15 minutes. If possible, grind the flax meal by putting whole flax seeds in a high speed blender.
In a large skillet, sauté the red onion in the vegetable broth until soft. If it becomes too dry add a few more tablespoons of broth or pasta water.
Add beefy crumble mixture and ¾ cup of the tomato/agave mixture.
Add half the pasta water and stir well. Consistency will be thick and chunky.
In a large bowl, mix together the cooked spaghetti, flax mixture, and parmesan cheese and the remaining tomato paste mixture.
Grease a 9 or 10-inch pie pan with 1 t. olive oil. Spread half the beef crumble mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the Ciao cheese on top.
Bake the pie in the oven for 30 minutes. Let sit 10 minutes. Cut into six wedges.
16 oz. canned white or lima beans, drained and rinsed
1 T. olive oil
1 c. chopped onion
1 c. chopped carrot (about one large carrot)
½ c. diced celery
2 cloves garlic, minced
6 c. vegetable broth
1-28 oz. can of diced tomatoes
½ c. elbow macaroni or other small pasta
2 sprigs rosemary
2 bay leaves
Vegan Parmesan (recommended brand Go Veggie!)
Directions
Heat 1 T. olive oil in soup pot on medium heat. Add onion, celery, and carrot and saute until softened, about five minutes.
Reduce heat to low and add garlic, saute an additional 2 minutes.
Add vegetable broth, rosemary sprig, bay leaves, and bring to boil.
When broth is boiling add pasta. Cook until pasta is al dente (firm to the bite). Add beans and stir until heated through. Remove and discard rosemary and bay leaves.
1 pound box of orecchiette (resembles a small ear) pasta or small pasta shells
1 c. fresh flat-leaf parsley minced (from 3 bunches)
1/2 cup finely chopped fresh mint
1.5 cups grape tomatoes, cut in half
2 Persian cucumbers diced (any cucumber will do)
3 scallions, sliced thinly on bias
Dressing
1 T. olive oil
Juice of 2 large lemons (1/2 cup)
3 garlic cloves
3 t. salt
1 t. fresh cracked black pepper
Directions
Cook pasta according to package directions. Do not overcook. Pasta should be firm to the bite. While pasta is cooking, make dressing.
Dressing
In blender, combine lemon juice, garlic cloves, salt, and pepper on medium high speed until thoroughly blended. While still blending, drizzle in olive oil. Continue to mix until dressing is fully blended.
Drain pasta. Toss with dressing and remaining ingredients and toss thoroughly. Serve at room temperature or chilled. This can be made the night before.
Bring 4-6 quarts of water to boil. Add salt to taste and boil pasta shells until firm to the bite.
Remove thick stems from broccoli and discard or save for stock. Cut florets into bite-sized pieces. Rinse thoroughly and pat dry.
In a large bowl, drizzle olive oil on broccoli with ¼ tsp. salt. When fully coated, saute in large pot over medium heat for approximately 2 minutes until broccoli is bright green and crisp.
Drain the pasta, reserving one cup of pasta water.
Lower the heat on the broccoli to low. Add pasta water, garlic, and pasta shells and continue to stir for 2-3 minutes until fully incorporated. Add salt and pepper to taste.
16 oz. dried pasta ” any style ” check the label to make sure it does not contain dairy
Directions
Heat the olive oil on medium heat. Add onion and cook until translucent, about five minutes. Lower heat and add garlic, being sure not to burn the garlic as it will cause bitterness. Add tomatoes and bay leaf and increase temperature again until simmering. Keep simmering for 20 minutes. Sauce will reduce a bit. If you find the tomato to be too bitter for your taste, add a shredded carrot to add sweetness and reduce the bitterness. You can also add a touch of agave nectar if you like a sweeter sauce.
The sauce will be thick and chunky. You can leave it this way, or if you prefer a smoother sauce, use an immersion blender or regular blender to pulse the sauce until it is the desired thickness.
Cook pasta according to package directions ” add some salt to the water once it is boiling. Drain pasta (do not rinse with water ” you want the starchiness of the pasta to help the sauce “stick” to it). Top with pasta sauce and mix. Add fresh basil ribbons on top and serve immediately.
In summary, pasta is a secondary part of One Community’s open source food program. Because pasta is very tedious to make ourselves, it will be purchased in bulk, especially in the first year on the property. During this time, having pasta enables us to create easy to make, sustainable, nutritious, and delicious recipes that everyone will love.
FREQUENTLY ANSWERED QUESTIONS
Q: Is One Community going to be a vegetarian community?
The One Community team consists of vegans, vegetarians, and omnivores. In accordance with our philosophy for The Highest Good of All we are maintaining a non-idealogical approach to food choices. That said, also in accordance with this philosophy, we will only support and consume food items that are ethically and sustainably raised, managed, and produced. The consensus process will be used to decide the evolution of the One Community food plan.
Q: I'm vegetarian/vegan, would I have to participate in any part of the process or raising animals for food and/or eating/cooking them?
No, you would not have to participate in any aspect of One Community's food diversity that didn't agree with your personal beliefs and preferences.
Q: I'm an omnivore or vegan, what if I don't want to eat a vegan or omnivore diet?
Vegan recipes were chosen that could easily have animal-based proteins added for omnivores
Omnivore recipes were chosen that could easily be made with 100% vegan ingredients
Alternating weeks of omnivore and vegan focused menus: The weeks are alternating so that we could design complete 1-week menus for each dietary preference to provide complete menus for both philosophies AND so that groups containing mixed preferences would have an equal way of focusing on each dietary preference for a week while still providing for the other preference as per #1 above. They alternate to address any concerns that recipes aren't as good when a vegan recipe is made omnivore just by adding animal protein, or an omnivore recipe is made vegan just by replacing all animal-based ingredients.
In this way all dietary preferences can be provided, any sacrifices are shared in alternating weeks, and groups completely preferring vegan or omnivore options have clear menus they can follow for both choices.
Q: How do you intend to produce spices, mill grain for flour, cooking oil, etc. etc.
To us, "100% food sustainability" means we will demonstrate and open source share a model that doesn't need external food sources. Having achieved this, what we produce internally versus choosing to buy will be decided through the consensus process.
Q: What is One Community's stance on pesticides, herbicides, and fungicides?
If it is not safe to eat, we will not be spraying it on our food. Here's a video we feel is helpful in understanding why:
Q: What if I want something that isn't on the community menu?
The community menu will be agreed upon through the consensus process. If a person wanted something not included on that menu, then they would be welcome to purchase and provide it for themselves.