spaghetti carbonara with shitake bacon.

 

spag.jpgI had seen this recipe floating around on the internet for quite some time now, and added it to my list to make. Glad I did. this was EASY and delicious. We served some roasted broccoli with it. You would think you slaved for hours making this dish – when it really comes together in no time!

SHIIITAKE BACON

  • 1 pound shiitake mushrooms,
    trimmed and thinly sliced
    (about ¼ inch thick)
  • 2 T olive oil
  • 2 T soy sauce
  • 1 tspn maple syrup
  • 1/2 tspn liquid smoke
  • 1/2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper

PASTA CARBONARA

  • 1 pound long pasta
    (spaghetti, linguine, fettuccine)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 14 ounces soft tofu
  • ½ cup water
  • 2 tablespoons lemon juice
  • 2½ teaspoons sea salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish
  • vegan Parmesan Topping

For the shiitake bacon:
Preheat the oven to 375°F.

Mix together the ingredients for the mushrooms. Slice mushrooms long-wise and thin and coat with liquid. Spread them on  a large rimmed baking sheet and bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

For the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.

Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes.

Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to thicken slightly. Top with shiitake bacon, parsley, Parmesan topping, if using, and serve.

 

95. chickpea picatta.

More food on the blog tonight…Hoping to get to some crafting soon…or at least get some baking in here!

Tonight I made chickpea picatta, from Appetite for Reduction. (so its vegan AND low-fat!)  I think I made this before, but I don’t remember it tasting THIS good. The sauce it makes is like crack…It tastes all lemony and buttery, yet there’s nothing buttery in it.

I chose to serve it over some whole wheat linguine because I was really hungry, but I also made the cauliplots from the book (which are basically mashed potatoes and cauliflower), which she suggests serving this over. And we ate it both ways 🙂

I noticed after it was all gobbled up, that we forgot to add spinach (she suggests arugula, but I had spinach on hand.) Oops. This recipe was fairly easy to throw together with ingredients I had on hand (I didnt have white wine, so I just skipeed it) and I plan to put it in rotation. I think this would be a great dinner to serve to dinner guests as well!

Here’s where you can find the recipe.

Yum.

53. roasted tomatoes


I had a bunch of grape tomatoes in the fridge that were about to go bad, so this seemed only right….
I roasted them in the oven with some olive oil and garlic and threw them in some pasta. This was super easy and will make a great summer dinner!

About 3 cups gape tomatoes – halved
2T olive oil
2 tablespoons balsamic vinegar
3 cloves garlic (more or less depending on how garlicky you like things; i like garlic!), minced
salt
pepper
16 oz pasta noodles ( i think angel hair would be really nice)
3-4 tablespoons fresh basil – torn or chopped

preheat oven to 400 degrees. toss tomatoes with olive oil and sprinkle with salt and pepper and garlic. roast for 12 minutes, remove and toss with 2 tablespoons vinegar. roast an additional 5-7 minutes. prepare pasta according to package directions, drain and toss with tomatoes, juice from pan, fresh herbs, and additional olive oil;  add additional salt, pepper and vinegar to taste.