Tuesday, July 13, 2010

Vegan Italiano

I haven't posted for awhile, but today is one of those days i forced myself to use my free time to be useful in the kitchen and make the most of leftovers. I think it turned out pretty good!! The theme of today was definitely Italian inspired (my favorite). The best thing i made was this pasta, it rocks! and its low fat-ish. It was also a good was to use the food that's starting to go bad. Its one of my new standbys :)

Cheese Free "Creamy" Tomato Basil Pasta
serves 2

1/4pkg  Spicy Pepper Spaghetti (infused, from the Italian store)
3clvs Garlic, minced, pureed
5 Fresh Tomatoes (i think mine were hot house); chpd
2tsp olive oil, salt and pepper
1/2can Cannelloni Beans (white); pureed
4tbs Fresh Herbs (i used thyme, oregano, basil* use mostly basil); chpd

Boil. the water while you are cutting up the ingredients, add pasta when you are ready to saute
Saute. garlic in some olive oil for 1min, then add chpd fresh tomatoes and begin to make the sauce, when they have become a little juicy add extra oil, salt and pepper; wait till really juicy before next step (this doesn't take more then 10min)
Puree. white beans, if you havent already done so ahead of time, add to tomatoes and stir to form a sauce, heat for a couple minutes more
Assemble. put some pasta in a bowl, pour 1/2 of the sauce on each, then garnish with 1/2 of fresh herbs for each; twist together before eating
Simply delicious! you wont miss the cheese, and the beans make it creamy and satisfying, garlic and herbs add a fresh flavor

And Lunch Was...
This is a poor picture, but the item im showcasing is the Vegan Italian Chili, on top of Happy Herbivore's, Vegan Italian sausage*. The chili was my idea cause the sausage needed something with it, i was excited to try it but im not a big fan of "meat substitutes", either meat or no meat i say, however it is a great way to have a sausage! Now on to the chili. I have never made a chili of my own recipe before, nor an Italian one, so this is new. Not bad!!

Vegan Italian Chili

2clv Garlic, minced
1 Onion, chpd
1/2can Pinto Beans
1/2can Cannelloni Beans
1-2tbs Chili Powder
1tsp Cayenne pepper
1/2tsp Red pepper flakes
1tbs Red Wine Vinegar
3tsp Oregano
2tsp Thyme
1tsp Rosemary
1/2tsp Fennel/Marjoram
1/2 Green pepper, chpd
1/4 Zucchini, chd
1 24ozcan Diced Tomatoes

1 W/W Bun
1 Vegan Italian Sausage* The Happy Herbivore
+/- Vegan Parm Cheese

Prep. heat oil and saute the onion, garlic, peppers, and zucchini, add spices
Simmer. add beans, tomatoes, red wine vinegar, adjust spices as needed
10min cook time

Enjoy! and remember, you CAN cook yourself thin :)
xoxo Green Love Goddess

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