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Creamy Sun-Dried Tomato Pasta

I adapted this recipe out of The Everything Vegan Cookbook, on page 154. We had been out late yesterday and I had the sauce ready by the time the water was boiling – a quick and very easy dinner to make with what I had on hand.

Creamy Sun-Dried Tomato Pasta

Ingredients:

  • 1 lb pasta (rotini or similar shape)
  • 12 ounce block soft silken tofu
  • 1¼ cups drained oil packed sun-dried tomatoes
  • ¼ cup unsweetened almond milk
  • 2 Tbsp red wine vinegar
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp granulated garlic
  • ¼ tsp kosher salt (or to taste)
  • ¼ tsp ground black pepper

Directions:

Bring a large pot of water to a boil, cook the past as directed.

Meanwhile add everything else to a food processor bowl and whirl until creamy (you will have some flecks of tomatoes). Scrape into a saucepan and heat over medium-low until hot, season to taste.

Toss with the drained pasta and serve.

Serves about 4.

~Sarah

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Lentil and Rice-Loaf

I was reading through my copy of The Everything Vegan Cookbook again and found the recipe for Lentil and Rice Loaf on Page 211. I did a few minor changes to the original recipe and baked it in an 8×8″ baking pan versus a loaf pan. It is a good base although I cut back the salt a wee too much, next time I will add in some (I note this in my recipe below) and I will use brown rice over white as well. As well next time I am going to bake it at a higher temperature.

The leftovers were nice. I formed two patties and pan-fried them until crispy and served them on Sandwich Thins with all the toppings today! Yummy lunch!

Lentil and Rice-Loaf

Ingredients:

  • 1 cup white rice
  • 2 cups water
  • 1 large sweet onion, peeled and diced
  • 1½ tsp roasted garlic (jarred)
  • 2 Tbsp extra virgin olive oil
  • 2 15-ounce can lentils or about 3½ cups cooked lentils
  • 1/3 cup all natural ketchup
  • 1 Tbsp flaxseed meal + 2 Tbsp water, mixed together
  • 2 Tbsp all-purpose flour
  • ½ tsp dry parsley
  • ½ tsp oregano
  • ½ tsp ground black pepper
  • ¼ to ½ tsp kosher salt
  • ¼ tsp rubbed sage
  • ¼ cup all natural ketchup

Directions:

  1. Cook the rice – bring the water to a boil, add in the rice. Turn down to low and cooked covered for 20 minutes. Let sit to cool down for 10 to 15 minutes, uncovered.
  2. Preheat the oven to 350° and spray an 8×8″ glass baking dish with cooking spray.
  3. Heat a skillet over medium, add in the olive oil and onion, cook until tender, add in the garlic and continue cooking until the onions are turning light golden. Let cool a bit.
  4. Rinse the canned lentils and let drain.
  5. In a large mixing bowl add the lentils and mash-up till chunky. Add in the onions and garlic, ketchup, flour and flaxseed slurry and seasonings, mixing in. Stir in the rice.
  6. Spread into the prepared pan and pack down. Smooth on the ¼ cup of ketchup across the top.
  7. Bake for 1 hour, let cool for 10 minutes before cutting into squares.

Serves 4 to 5.

~Sarah

Book Review: The Everything Vegan Cookbook and A Recipe

Awhile back I had reviewed four books out of the “The Everything” series when this past week I received another book in the mail:

A great addition to the series is The Everything Vegan Cookbook, written by Jolinda Hackett. The book came out this past year and has more than 300 recipes, covering from breakfast to dessert to even ice cream. I flipped through the book last night while trying to find a dinner idea – with 45 minutes until eating time. I came across Sweet and Spicy Peanut Noodles on page 158 and decided to give it a try. I did a couple changes so that I could make it with what I had on hand. I really liked it but Kirk was middle of the road, mostly due to the texture of the pineapple. I happen to love cooked pineapple, him not so much. Oops! If I were to make it again I would add some sweet chili sauce to the sauce so it had more of a kick.

The book though is a great starting point for anyone considering more vegan meals. It is approachable and easy to use!

Sweet and Spicy Peanut Noodles

Ingredients:

  • 12 ounces spaghetti, broken in half
  • 1/3 cup chunky natural style peanut butter
  • 2 Tbsp lower sodium soy sauce
  • ½ tsp granulated garlic
  • ½ tsp dried ginger
  • 20 ounce can pineapple, packed in juice
  • 1 Tbsp extra virgin olive oil
  • 1 tsp sesame oil
  • ½ tsp red pepper flakes
  • Chopped peanuts for topping if desired

Directions:

  1. Drain the pineapple into a small mixing bowl, reserving the juice. Press on the pineapple to remove more of the liquid and then finely chop up.
  2. Bring a large pot of water to a boil, cook the spaghetti for shorter time on package and drain. (Mine was 5-6 minutes, I did 5).
  3. Meanwhile in a small saucepan over medium-low heat the reserved juice, peanut butter, soy sauce, garlic and ginger.
  4. Heat the olive and sesame oils in a large skillet over medium-high. Add in the pineapple and pepper flakes, cooking till golden brown, shaking often. Add in the cooked noodles and start shaking/stirring for another minute till the noodles are starting to sizzle. Whisk the sauce and then pour over. Using tongs start tossing until the sauce thickens and coats the noodles.
  5. Take off the heat, dish up in bowls and top with peanuts.

Serves 3.

~Sarah

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