Spaghetti squash with mushroom cream sauce

My goal of one post per week was set slightly too high guys, as I missed my Vegan MoFo post last week. Laughably ridiculous, I own up to this. Thus, I’m combining two food fears into one post this week: white mushrooms and spaghetti squash.

Prior to this weekend I’d never experienced spaghetti squash, either by cooking or dining out. Last year was the year of conquering cooking squash, but there are a lot of squashes out there! I tapped the surface in 2011, but I will try them all in time.

My co-workers and the Internet love to sing praises of spaghetti squash. Some pro arguments I’d heard:

1) It’s really easy to make, hard to screw up (great news for me)
2) It’s a nice substitute for heavy pastas
3) It’s versatile
4) It’s delicious

All good things that made me feel better about attacking this gourd.

Mushrooms and I, we have a history.

They’ve always been one of those “I’ve hated these since I was little!” types of foods, (except fancy ones. I love me some Shiitake and portobello mushrooms and yes, I realize how weird this is). If they were covered in cheesy pizza or well-hidden in something, I didn’t mind them much. But whenever I bit into the rubbery, odd texture of one, I immediately gagged. I thought them to be flavorless, awkward and not worthy of my attention.

Then last month I was reading Eat to Live and thought that I should give mushrooms another try as, you know, I’m an adult. And I like trying “new” things now. We slowly worked them into our lives in the forms of salad toppers. And I didn’t hate it! I realized that their flavor/textures weren’t that weird, and I’ve enjoyed them. But I still hadn’t cooked them.

So I set out to find a recipe that integrated both of these ingredients into something delicious.

Most spaghetti squash recipes that I found were of the ‘add red sauce (replicating actual spaghetti) and be done’ sort. I didn’t want to make a different sort of spaghetti, so I searched for something hearty and creamy with mushrooms. And Daily Garnish‘s Spaghetti Squash & Vegan Mushroom Cream Sauce fit the bill perfectly. So I got to work.

I cut the squash in half and covered it in olive oil, 5 cloves of garlic, salt and pepper and roasted it an hour.

It comes out looking like this, with the tender flesh pulling away with the swipe of a fork.

Then I began work on the so-easy-it’s-silly cream sauce. First I sauteed them, and realized that it was the first time I’d smelled earthy, rich mushrooms cooking in vegan butter. I was missing out.

I changed this recipe up slightly by adding spinach towards the end, because I like a little green in my meals. I absolutely loved the result of the finished product.

I’m so glad we have leftovers.

Have you tried spaghetti squash? What’s your favorite way to prepare it?

 

Vegan MoFo 2012: Conquering my cooking fears

Yes, October! For many there’s excitement because fall starts getting into full swing, (though not here in the PNW with its 70-ish degree days and sunny skies – but I’m not complaining) and pumpkin everything is everywhere,  and for others there’s the impending fall activities such as apple picking, cider pressing and obviously – Halloween. But for us vegans, there’s MoFo.

Last year I participated in Vegan MoFo for the first time ever, and I was so happy that I did when the month was over. And this year isn’t very different, all except for the fact that oh yeah, I started grad school last week.

Full-time work and full-time school, plus new school blog and this blog and some semblance of a social life and trying to be a good cat owner = I don’t know, I hope some shreds of sanity?

In light of my new crazy schedule and life, I’m going to have to scale back majorly in terms of MoFo this year. Last year I successfully posted each weekday for the month, making that 20 full posts. Now I just shake my head at the idea of having that much “free” time.

This year, my goal is so low, it’s silly: one post per week, more if I can. One of the greatest things about Vegan MoFo is you can truly do what you want with it and make it your own month. So thankfully, I think I can handle that. I’m hoping there will be some weeks where I find extra time to dedicate to killer posts here, but I’m not counting on it.

For 2012, I have a central theme: cooking the foods that scare me. This was inspired by a few posts from last year’s MoFo, where I successfully cooked both acorn and butternut squashes. There’s still a whole lot of food out there that scares me for a few reasons, a few of which are: because I’ve attempted cooking them before and it came out horribly, because I’ve never cooked it myself, or because I’m just plan scared to try. Also, Halloween, boo, scary? Horrible joke, but I had to try. I often find myself cooking the same things because I know I make them well and they’re delicious, but every once in a while I need to kick myself out of my ruts and find new favorites. That’s what this month is all about for me.

And the first food that scares me for VeganMoFo 2012 is…eggplant!

I love eggplant. I love it in the spicy Indian dish Baigan Bharta, grilled, in creamy baba ghanoush, and any other way it can be prepared. The thing is, I’ve only had these amazing dishes in restaurants, and not in my home. I tried to roast eggplant once, and it was a sad, sad, attempt. Rubbery, dry and not at all appealing, I wouldn’t have fed it to an enemy. Pretty and bearing one of my school’s colors, I figured this vegetable a great place to start.

So tonight, I made the Eggplant-Chickpea Curry from Appetite For Reduction – a book that I love and utilized a ton during last year’s MoFo.

I didn’t remember what it was like to cut into an eggplant (rough, hard to slice through, squishy?), but thankfully the two I picked up from Central Co-op were perfect – not too hard, not too soft, and I sliced through them with ease.

Adding in some of my favorite all-time spices – garam masala, curry, cumin – tomatoes and a few other ingredients, my apartment started to smell pretty wonderful.

Tasting this dish for salt, I called it a success. The eggplant cooked down softly and created a sauce with the tomatoes and veggies. It was the perfect Monday night dinner for us when paired with some brown basmati rice and steamed kale.

Verdict? Eggplant accomplished.

Vegan Filipino cooking adventure

Last weekend, I got together with two friends, Helen and Madeline – both Seattleites, food bloggers (Helen is vegan, and Madeline is a vegan sympathizer), and alumni of the graduate school program that I’ll be starting next month – the Master of Communication in Digital Media program at the University of Washington.

One day, Madeline and Helen were chatting up the possibility of having a dinner party where they made vegan-friendly Filipino food so that Helen could experience it (and Madeline could veganize some of her traditional dishes) on Twitter. Madeline messaged and thought I might be interested in joining. Of course I was interested!

Growing up, one of my best friends in my hometown was Filipino. Her mom would make big batches of food for parties and just weeknight dinners and would always invite me over. She loved me, because I ate everything on my plate and always exclaimed how wonderful it was. It was definitely not vegan, but the impact of those very distinct flavor combinations and textures never left my memory. Thus, I was excited to take up the challenge of making some of these (veganized) dishes myself for the first time with great company.

We all gathered at Madeline’s lovely home with fresh ingredients, cutting boards, knives and Helen’s addition of authentic San Miguel beer in tow. Madeline was amazing and prepped separate “stations” (so very Rachael Ray of her!) so that we could each prep different dishes at the same time.

I was in charge of making the adobo – veganized by the usage of Portabello mushrooms. It called for whole peppercorns, which excited this diehard spice lover.

Here was the entire menu, written in order that it was prepared:

Sounds amazing, right?

Madeline was in charge of the afritada, Helen the filling for the lumpia, and Helen and I worked together to prep veggies for an Asian cucumber salad. While we each choppped and prepped, we all chatted about the nerdy things that we’re all passionate about: food/eating, Seattle and social media. The more that we hung out, the more I realized how much we all have in common.

Action shot of Helen prepping lumpia filling.

After most of our dishes were done or prepped, Madeline gave us a lumpia-rolling lesson. Having no prior lumpia prep experience, I was intrigued and also a little nervous that I was gonna mess it up. Thankfully, Madeline was an ace teacher, and after a couple lumpia, Helen and I were rollin’ em up like pros. See here:

Madeline was a great and patient as we learned the subtle art behind lumpia-rolling.

And she showed us the proper placement of the filling on the lumpia wrapper. This resonated with me, as it seemed similar to where you place filling on a tortilla when making burritos. Then came the rolling part, which seemed like it could be dicey, but we got the hang of it quickly.

Lumpia pile success.

I fried ‘em up, and I fried ‘em up good.

Madeline shared that the secret to perfecting fried food: adding kosher salt immediately after it comes out of the frier. Brilliant, and from what I could tell, it worked like a charm.

Big ol’ pot of adobo.

 

Our mighty, vegan Filipino spread.

Madeline had prepared a vegan coconut sorbet as our dessert, but it didn’t firm up as expected. With a slight of hand and amazing improv skills, Madeline and her husband whipped up this amazing dessert for us:

Banana and Jackfruit Turon, with coconut sauce as the topping.

Holy moly. I don’t really have many words for this dish, just delicious “mmms,” “ahhs,” and an assortment of other guttural noises of delicious contentment. It was truly that good.

A few days after we left, Madeline realized that a certain traditional flavor was missing from her afritada: fish sauce. Did she see this as an obstacle? No way! Instead she took it as an opportunity to make Helen and I bottles of vegan fish sauce, and brought some to me at work!

I have yet to use it, but I’ve been plotting all the ways I can integrate it into my cooking in my head since I received it. It was such a thoughtful gift and I’m so excited to use it and see the difference it makes in certain dishes.

I bet you’d like links to the recipes we used for prepping this vegan Filipino meal, huh? Head over to Helen’s post where she has all the tasty links.

It was an awesomely fun and delicious evening with some amazingly inspiring ladies. I can’t wait for our next veganized dinner party/cooking evening, where I’ll be showing the ladies how to cook a specialty from my Mexican heritage that I haven’t prepped in some time: veganized tamales. I’m already pumped.

 

 

 

 

 

Wherein social media + vegetables + cocktails lead to educational dinner parties

If you asked me to compile the number of things that have come about in my life that began on the Internet, you’d get an exhaustive list. And I know I’m not the only one. This is a story of how awesome things can grow out of seemingly aimless discussions on the Internet.

Three Internet-turned-real life Tacoma friends and I were chatting on Twitter over a month ago regarding one’s week-long experiment with a juice fast. This friend isn’t extreme diet or liquid fast-prone, so I was genuinely curious when he brought it up. Our conversation went something like this:

Me: “Were you juice fasting?”

Brian: “Yeah, trying it out. I just need a better way to eat fruits and veggies.”

M: “I suggest cooking them (well).”

Etc. Soon, the two other friends that I’ve mentioned on here a few times before, Roxanne and Adrienne, chimed in with other tips on good, easy ways to integrate veggies into your diet. I think Adrienne mentioned throwing them in soup, Roxanne said steam them, and I said throw them in pretty much anything you’re cooking or making, (smoothies, pasta dishes, stir fries, etc.) and roasted Brussels sprouts, (because well, if you read this blog, you KNOW!).

Brian is a busy guy. He’s married, has a baby, works, partakes in the fine art of cocktail making and runs a cocktail blog that you should really check out. I totally understand how some may not know how (or just flat out don’t want) to cook with the little time we have left for the things we care about at the end of the day. That being said, sometimes you need something to go with your cocktails! I love cooking, and I didn’t learn how to until I became a vegetarian in college. I also love sharing, so as the conversation between the four of us progressed, I suggested this:

“How about we exchange some very basic cooking lessons for cocktail making lessons?”

And the rest is history.

Just kidding. Then Brian suggested we start a dinner club, (which I’ve fondly started calling our Underground Supper Club) started our Facebook group (*pushes back glasses*), and that’s when things really became history.

Last Sunday, we had the first of hopefully many of our underground supper club parties with partners (and baby) included, and it was lovely, delicious and educational. We decided to make the whole dinner vegan because apparently veggies outnumbered the carnivore (5 to 3, but who’s counting!), which was super rad of the group and convenient for us veg types. I sadly don’t have any pictures of people, (of course), but Roxanne snapped one and next time I’ll be sure to remember. Here are some snaps of all the food and beverages we enjoyed (and a recipe!):

This was how our evening started, which is to say it was a great foreshadowing. This is Brian's take on a Denny Triangle, originally created by Seattle mixer Jamie Boudreau of Canon bar. It contains gin and grapefruit juice among other ingredients, and was perfectly refreshing on a warm spring night.

Roxanne's photo of Adrienne (left) and I cooking on Brian and Brooke's amazing Viking Range, which I'm now coveting. Adrienne was at work on a soup, and I was making pasta sauce. I feel like we were both "in our elements" here.

Dinner is served! Adrienne's Root Vegetable Soup with Greens on the right, and my contribution: the Pasta e Fagioli with Spinach from "Appetite For Reduction." Both were delicious!

Adrienne created the soup recipe, and was kind enough to let me share it with you all. It’s posted up on her blog, A Big Mouthful, here. Go make it, soon! The original recipe contains beans, but she didn’t use them this time as we had a bean-based appetizer and my pasta sauce used navy beans. I suggest adding some vegan sausage to make it even more hearty for a main meal.

Roxanne's contributions were two wonderful iced teas and dessert (this is also her photo): these beautiful and amazingly rich Fudgy Wudgy Blueberry Brownies. You can find the recipe in "Veganomicon."

As we prepped the main parts of the meal, Adrienne and I coerced Brian into chopping and chatted with him about our processes/usual cooking steps. When it came to cocktails, it was his turn to teach. Here he poured Jamaican rum for our second cocktail: the Bywater, originally created by Chris Hannah.

Sadly, I didn't get a shot of the Bywater when finished, but here is a drink mixing action shot instead. This cocktail was just as excellent. It used green Chartreuse, which I'm a fan of due to local craft cocktail lounge, 1022 South.

Not pictured: Adrienne’s incredibly smooth, garlic-infused Rosemary White Bean dip. I kept running to grab some while cooking, it was so addictive and savory.

We haven’t planned any specifics for our next supper club gathering yet, but I am already looking forward to it!

Have any awesome food or drink-related events, gatherings or things come out of your online relationships and communities? If so, please share them!

“Internet” photo by Keith Ramsey, via Creative Commons

Getting Over My Squash Fears: Acorn Edition

Today on my lunch break, I was at home – digging into my leftover nachos – when I noticed an acorn squash I’d purchased the week before staring back at me on the table. I remembered that I should use it soon, before it goes bad and I have to throw it out, (like so many squashes of my past). I’ve never purchased one before, let alone cooked one, so I was genuinely stumped. I felt like the two main veins of recipes I’ve seen for them in the past were stuffed or soup, so I went to my faithful friend Twitter and asked if anyone had any great suggestions on how a noob could successfully cook this particular gourd.

Fellow, (but non-vegan) Tacoma food blogger and avid tweeter, Adrienne, said:

“@veganmoxie Stuff it something like this,” and included a link to a stuffed squash recipe from a beautiful blog I’d never come across. And it just happened to be vegan. I looked it over and immediately responded, “that looks glorious!” When I got home, I peered around to make sure I had everything for the recipe.

I didn’t, so I made some changes. Like the name, for instance:

Roasted Stuffed Acorn Squash with White Beans, Walnuts and Cranberries

Adapted from The First Mess‘ Stuffed Acorn Squash with Pine Nuts, Sour Cherries and Sage recipe

Here are all the major changes I made to the original:

- Used cooked brown rice in lieu of wheat berries, (in the interest of saving time and not having to track down wheat berries)
- Used 1/4. onion instead of shallots
- Used dried versus fresh herbs, as I had them
- Swapped out the cherries for cranberries
- Used walnuts instead of pine nuts
- Added 1 c. rinsed, drained white beans

Laura suggested cutting the squash in half, seasoning with salt and pepper, and placing a smashed garlic clove underneath each half while roasting. I believe this step to be genius. The squash was incredibly flavorful as a result, and I threw the roasted cloves into the pan while making the stuffing. Never enough garlic.

Cranberries, some reserved squash and brown rice.

Stuffing!

The finish product.

This squash and stuffing combo really screamed ‘fall’ to me, from the first bite. The garlic and veggies added a savory nod, the cranberries mixed in a little sweetness while the walnuts added great texture and crunch. In my head I imagined this being made with barley instead of brown rice, and I think I’ll do that next time. Other than that the recipe did prove to be glorious, and I think my adaptations to the recipe came out as well in practice as they did in my head. Thanks for helping me get over my acorn squash fears, Adrienne and Laura!

What’s your favorite way to serve acorn squash?

Curried Scrambled Tofu with Wilted Arugula

I’m starting to realize that Mondays are becoming my cray cray (that’s Dawnspeak for crazy) days. Work and meetings right after and not a lot of breaks means there’s a lot less time to get creative in terms of putting dinner on the table. Thankfully, we are the proud owners of a large vegan cookbook collection, many of which have recipes that come together quickly. The oft-used and appreciated Appetite For Reduction is one such cookbook.

Having prepped brown rice ahead of time, I knew I needed to make some type of bean/tofu/protein side to make a meal with it. The Curried Scrambled Tofu with Wilted Arugula got my eye, and thankfully we had all the ingredients on hand to get it going even quicker, (we were starving by this point).

Tofu, curry powder and cumin all getting to know each other.

Add in the arugula, (or the mixed baby greens which also contained arugula, in our case!).

And finished! The spices gave a great color and the arugula added some needed green to the meal.

Add a grain, and you’ve got a super quick, spicy, healthful dinner on your plate in less than a half an hour. We added the max amount of curry recommended in this dish, and we both loved the flavor that it delivered. And though we served this dinner style, this scramble would be a great way to put a spin on your traditional breakfast/brunch scramble.

Do you have Appetite For Reduction? What are some of your favorite recipes to make from it?

 

Falafel Friday

Technically, this post lies, as we made the falafel on Wednesday, but I’m sharing it with you all now, and that’s the truth! It’d been a while since we last made some, and the boy kept bringing it up. So finally, after we went grocery shopping/got ingredients, we sated our Mediterranean desires.

I’ve never made falafel truly from scratch (always from a box or bulk bin mix, like this time), but it always turns out well and tasty. I will make it from scratch one day, though, and I’ve got the recipes dogeared to prove it.

In the meantime, here’s my falafel-making process:

Mix falafel mix with water and let set.

Make delicious tahini dressing in the meanwhile, (I use the one in Vegan With A Vengeance).

Chop up your necessary veggies.

Roll that dough into ball shapes…

and fry, baby, fry!

Place in a bowl lined with paper towels to drain oil.

And scarf!

I usually have a hard time pinpointing my exact favorite foods, but I think falafel has earned a spot in my top five over the years. It’s well earned.

Homemade Tempeh Chili Tales + My Sweet Vegan Giveaway Winner

Do you guys also get an idea for a meal stuck in your head for days that just doesn’t seem to go away until you make and devour it? If not, maybe I’m just strange. But this weekend I got the idea in my head that I HAD to make some homemade chili.

See, chili’s something I usually make from a can, (cue Trader Joe’s stellar vegetarian canned chili – a lazy dinner staple of mine since college). I’m generally fine with that, but for some reason I was craving a rich, thick and chunky-style chili that cans just can’t provide. So I started researching.

I’ve never really found a great chili recipe, which could probably explain why I’ve only made one homemade batch of (vegan) chili in my life. And it wasn’t that great. So I took to the Internet and asked on the VM FB page about any great recipes people knew of. My friend Roxanne told me that she had a great tempeh chili recipe that she wanted to send me, and though there were some great ideas posted (that I will try in the future!) I knew right away that it was going to be the winner. I’ve been on a major tempeh kick since we made the scramble this weekend, and since I’ve seen a lot of other creative/enticing looking uses for it on the blogs this week.

Roxanne informed me that the recipe came out of the book David’s Pure Vegetarian Kitchen. David appears to be from Portland, but I know he’s taught cooking classes here in Tacoma in the past. I think it’s awesome that I made a chili from a friendly-looking NW vegan dude. And guess what? My friend wasn’t kidding around – the chili was fantastic! I was skeptical of a few things (adding salsa into a recipe for anything other than chips and salsa always makes me wary), but the spice level was kicking and the depth of flavor and various textures that came from the tempeh, two kinds of beans, carrots and tomatoes were exactly what I was looking for.We served it over brown rice and I added some Mozzarella Daiya and some crumbled tortilla chips on top. We have lots of leftovers.

I can’t say I’m a complete convert, because I will still rely on the ease and convenience that is my beloved canned chili (when strapped for time or getting home after a long day’s work/workout/meetings/etc.), but I will say that I am going to stretch myself more in the future and try new chili recipes more often than once every four years. That’s a claim I can back.

And now for the winner of the My Sweet Vegan cookbook giveaway!

The randomly generated winner is: Melody! Melody’s choice of baked goods to give to her non-vegan friends?

“I love vegan chocolate chip cookies :)

Me too, girl! They win over the hearts of omnis every time. Congrats! Check your email soon.

Thanks everyone for entering, and be on the lookout for another giveaway in the near future!

Pumpkin-Daal Soup

Are any of you getting sick of all the pumpkin recipes/creations taking over Vegan MoFo and/or the world right about now? I hope not, because thankfully I’m not there yet!

On Sunday I roasted a butternut squash, and I knew that for dinner I wanted to make a soup. Initially I wanted to make one out of Vegan Soul Kitchen but it also called for butternut, and that’d just be too much in one day for me. I started glancing through my vegan cookbook shelf (yes, I have one dedicated to them all, and it’s getting full) and came across Urban Vegan – Dynise Balcavage’s first book, by the same name as her wonderful vegan blog. I’ve made a bunch of random things from her book, (Better Than Buttermilk-Pancakes, Orecchiette Con Broccoli, Spinach-Fennel Salad with Creamy Avocado dressing – all excellent) but not much in the way of soups.

Then, I found it: Pumpkin-Daal Soup. The thought of the combination of these two things never once crossed my mind, but the more I thought about it, the more I believed it to be genius. The recipe looked really straightforward and contained ingredients that I already had, which makes for a great start.

When I read through the recipe, one concern I had was that there was very little liquid called for. Truthfully, I haven’t used lentils for many things other than loaves and soups, and I’m used to giving them a lot more water or broth to allow them to do their thing. So at first seeing so little liquid (and only a vegan milk) scared me, but I followed the recipe as indicated - something I have a hard time doing.

And it came out perfectly! The texture was more daal-like than soup, but I didn’t mind at all. The flavor was so complex – sweet from agave yet Indian-inspired thanks to turmeric and coriander, and it did a little dance on my tongue. The pumpkin cooled things down, and helped give the dish a smoother consistency than many lentil dishes. We served it with sprouted wheat toast and topped it with cilantro and roasted butternut squash seeds, (leftovers from our Sunday brunch). The recipe also yielded a few less servings than we anticipated, but that’s probably because we ate more than a traditional serving. It’s easy to do when you’re enjoying a meal this satisfying!

Perfection.

Do you have the Urban Vegan cookbook? What are your favorite recipes to make out of it?

Recreating Vita Cafe’s Italian Pasta

On one of our first visits to Portland together, the boy and I visited the very vegan-friendly Vita Cafe, (in its original location!) in the Alberta District of Portland. Quaint, colorful and teeming with veg options on their menu, we were eager to check it out.

The old location, directly across from where Vita stands today. Photo credit: www.veganfabulous.com.

Try as I might, I can’t remember what I ordered on that first visit, but we both know that the bf ordered their Italian pasta dinner. From their menu, it contains:

kale, veggie sausage, garlic, chili flakes and crushed tomatoes, sautéed in lemon and olive oil topped with toasted bread crumbs

I definitely remember stealing a few bites and thinking that it was one of the best restaurant dishes I’d tried in some time, yet it was composed of simple, basic ingredients.

Months go by, and we both couldn’t get that pasta out of our heads. So we decided to make it ourselves at home. This recipe has since become our standard recipe whenever we’re in the mood for pasta. It doesn’t use a sauce, per se, but rather depends on the flavor of vegetables and juice from tomatoes, vinegar and spices to make a delicious dish perfect for any night of the week. We took a few creative liberties here, most notably switching out many whole garlic cloves for only a few minced, and adding a lot more vegetables to the mix. But on the whole, we stayed true to the PDX-based dish that inspired us.

D + R’s Veggie Sausage Pasta

(Inspired by Vita Cafe’s Italian Pasta)

Yields: 3-4 servings

Ingredients

Pasta:

3-4 servings whole wheat pasta, uncooked
Hefty pinch of salt

Veggie “sauce”:

1 Tbsp. olive oil
1/2 onion, diced
2 garlic cloves, minced
1/2 a bell pepper
1/2-1 small zucchini
2 vegan Italian sausages (we use Tofurky, but feel free to sub your favorite)
Splashes of balsamic vinegar and red wine
Dashes of the following spices: parsley, oregano, basil, paprika, rosemary, red pepper flakes, fennel seed
1/2 c. diced tomatoes with juice
Few handfuls of chopped kale (can use spinach, chard or another preferred green)
Broccoli, fresh or frozen
Asparagus, fresh or frozen, chopped
Bread crumbs (we use Panko)
Optional: Kalamata olives, nooch or vegan cheese

Directions
Heat salted water for the pasta on high. While waiting on that, start on the veggie sauce.

Saute the garlic and onion in olive oil for 2-3 minutes, until it smells like onions that are cooking. Add in the bell pepper, zucchini, sausages, vinegar, wine and spices and cook on medium-low heat. Stir every once in a while and add extra liquid if needed, or things may get dry/stuck to your pan.

The water should be boiling after a bit, so add the pasta in. Cook as directed.

Lower heat to low on the sauce and add the greens, tomatoes, broccoli and asparagus. Cover and cook until greens have wilted and broccoli/asparagus are bright green.

Drain pasta, serve some in a bowl and scoop veggie sauce on top. Add bread crumbs and any additional ingredients your heart desires on top. Serve and enjoy with a glass of your favorite red wine and maybe a green salad.

Have you ever recreated a dish you loved at a restaurant? What were the results?

PS: Don’t forget to enter my giveaway for a copy of Hannah Kaminsky’s cookbook My Sweet Vegan!