My Favorite Recipe I Forgot I Loved

Well, it’s that time of year, when thoughts turn to cooler weather, the kids heading back to school and delicious food. No, I don’t mean Autumn. I’m talking about Vegan MoFo! It is Vegan Month of Food time people, and even though I am not participating this year I am very excited.

The concept of Vegan MoFo is to post every day about vegan food; recipes, reviews, stories, it is really up to the participant to choose. Some bloggers have a theme (all desserts, video blogging), others (like me in the past) just wing it. It is a wonderful time,whether you’re vegan or not, to find some great recipes and good information about following a plant based diet.

vegan mofo

Here are a few of my favorite blogs that are participating in Vegan MoFo:

JL Goes Vegan
An Unrefined Vegan
Cadry’s Kitchen
Green Vegan Living
Carrie On Vegan
Vegan Miam

I will share some of their posts throughout the month, as just my little way of contributing to Vegan MoFo.

This post, with its somewhat confusing title, kicks off a new theme for Tuesday: Tuesday Food Day. My plan is to post a new recipe each week. As always, my recipes are simple, fast, and don’t need too many ingredients. Oh, and they are vegan. Almost forgot to mention that part!

This forgotten recipe is a veganized version of one of my all time favorite pasta dishes. I’m not sure why I forgot about it, but I was reminded when I was shopping the other day and decided to buy some farfalle. My mind did a little hey, wait a minute, and I remembered this recipe.

Recipe - vegan mofo

Bow Tie Past with Chick’n and Garlic

Bow Tie Pasta with Chick'n & Garlic
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 6
  • 16 ounces Bow Tie Pasta (Farfalle)
  • 12 cloves garlic, minced
  • 2 tablespoons garlic
  • 2 cups tomatoes, diced
  • 1 cup mushrooms, sliced
  • 1 cup green onions, chopped
  • 1 teaspoon crushed red pepper
  • 1 cup water
  • 1 teaspoon salt
  • Pepper
  • 1 package (8 ounces) vegan "chicken" pre-cooked if it needs it
  • ½ cup cilantro, chopped
  1. Prepare pasta according to package directions, rinse, drain and set aside.
  2. In a large skillet, heat olive oil over medium high heat.
  3. Add garlic. Cook and stir until very lightly browned.
  4. Add tomatoes, mushrooms, green onions, and crushed red pepper. Cook and stir for 2 minutes.
  5. Add water, salt and pepper. Increase heat and bring to a light bowl, then simmer to reduce liquid slightly
  6. Add chick'n, pasta, and cilantro, heat through.
  7. Garnish with additional cilantro.

Recipe - vegan mofo

This recipe actually makes enough to serve about six people, but since there are only two of us, we have it for two meals, plus enough left over for lunch for a couple days. Win!

Have you ever had a favorite recipe that you forgot that you loved?

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  1. says

    Love the name of the month–very clever. And the recipe sounds delish. I have definitely forgotten favorite recipes before only to rediscover them later and wonder how I could have done that!
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