Pasta with a Vengeance

January 27, 2008

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.

pasta veganpasta vegan

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