Saturday, July 18, 2009

(vegan) orecchiette with vegetables (most done in the micro)

make sure your orecchiette is vegan of course (READ THE INGREDIENTS ON THE BOX)

this is what i used but use WHATEVER YOU HAVE ON HAND

1 lb orecchiette
1.5 c (give or take) shredded carrots
1 pack baby bella mushrooms
1 vidalia onion
1 red pepper
10 cherry tomatoes
tofu (whatever kind you have)
olive oil
vegan bouillon cube

clean the mushrooms, carrots, peppers. slice the mushrooms and shred the carrots (i bought them shredded) and dice the peppers. dice the onion and cut the cherry tomatoes in half or thirds.

put tofu in microsafe container and nuke for 5 minutes (with a bit of olive oil). stir and then nuke again for 5 minutes. i always cover my tofu loosely. it tends to spit in the micro.

place all other vegetables in another container with 1/2 of the bouillon cube and 2 T water. nuke for 5 minutes. stir and nuke again for 3 or 4 or 5 minutes (to your taste). mix with the already nuked tofu

cook pasta according to package. when done drain reserving 1/2 C cooking water. place that water and a few tablespoons of olive oil in the pasta cooking pot. put in the other 1/2 of the bouillon cube. cook for 1 minute. toss in the pasta and vegetables along with the pepper.

taste and adjust seasonings. i like red pepper flakes. i added a ton.

serve with cheese (if you're not vegan) or vegan parm (which isn't half bad)



Marija said...

...looks delicious. i love cooking from scratch, so this should be pretty neat to try.
thanks for posting...

a rose is a rose said...

perfect for someone with a garden; tomatoes and summer squash would be nice. like you (and i) say, WHATEVER you have is what you use