I admit – I’ve been eating meat. I have very real obsession with vegans however. In fact, my favorite lately is Isa Chandra Moskowitz, who wrote Vegan With A Vengeance. I have read and re-read this cookbook so many times, I am well on my way to the good-lifestyle.
While this recipe has no real link to that awesome book, I was inpired to make this after reading it.
(Yes, I went a little crazy with the ingredients, but I’m sure it would be just fine with less of them.)
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PASTA WITH A VENGEANCE
1 block of Tofu (pressed & drained if you like), cubed
some flour
1.5 handfuls Sun-dried tomatoes, julienned (thin strips)
1.5 handfuls Mushrooms – portabella or baby bella, in large chunks
Extra virgin olive oil
3 Tbsp pine nuts
1 small chili chopped or 1/2 tsp crushed red chili flakes
3 cloves garlic, minced
1 small onion, chopped
12-15 olives, pitted and halved
1-2 cups baby spinach
1 tsp dried basil (or other green herb – tarragon is good, too)
a shot or two of wine.
Salt and freshly ground pepper
Lemon Juice (from one lemon or 4-5 squirts from the plastic guy)
pasta of any shape
1. Heat a pot of water for the pasta.
2. Pour some flour (about 1/4-1/2 cup) on a small plate and mix with some salt and pepper (a little garlic powder is ok, too).
3. Heat skillet with 1-2 TB of olive oil. Roll a tofu cube to lightly dust with flour mixture and place in hot oil. Continue until all are dusted and in the pan. Turn after a few minutes until all are lightly browned. Remove from pan and set aside. (In a bowl or on a plate.)
4. When pot of water is boiling, add pasta and cook al dente.
5. Wipe skillet with a paper towel if brown bits are burned. Heat that skillet with 1-2 TB of olive oil and sauté the garlic, onion, pine nuts and chili until fragrant and the nuts are slightly browned.
6. Add the sun-dried tomatoes, olives and mushrooms and sauté for five minutes or so over med-high heat.
7. Add the wine and basil (or other herb). Sauté a few minutes and add spinach. Cover and lower heat. After a few minutes, add lemon juice. Stir and then carefully add tofu cubes. Cover and heat over low heat a few minutes. Toss lightly if desired.
8. Drain pasta and spoon the good stuff over it.
