Vegan, Jane Austen student, Minimalist, Reader, Librarian

Tuesday, October 12, 2010

Pasta

Music: WRCJ streaming via Jim's iPod through the stereo

Today's smoothie: organic baby spinach, frozen organic strawberries, half o'banana

















A common misconception that many non-vegans have of vegans is that all we eat are salads, potatoes, and pasta. Well, pasta IS a grain, so it is one of the many, many, many grains out there in the big wide world that we eat. But when most people buy pasta, they just automatically buy regular white semolina. After going vegan, and I started scrutinizing labels, I came across several kinds of pasta including whole wheat, brown rice, and even quinoa pasta!

This dish is one of those dishes that is easy to make yet looks and tastes very impressive. (like you cooked it a long time). It's a great dish to make when you have guests; just add a mixed vegetable salad and, if you have time, a green vegetable. It makes lots (always a good thing) so you have leftovers. It's also delicious at room temperature.

Pasta Jambalaya (from Vegan Express by Nava Atlas--THE queen of quick vegan meals!)


8-10 oz chunky pasta (I used whole wheat orzo because it’s all I had on hand that day)

2 tbsp olive oil

1 large onion, chopped

3-4 cloves garlic, minced

2 celery stalks, diced (I didn’t have so I used zucchini)

1 medium green pepper, diced

One 14-oz package Tofurky Italian or kielbasa-style “sausage” (You could also use Field Roast brand), sliced 1/2 inch thick

One 28-oz can diced tomatoes, with juice

1 tsp dried basi

1 tsp paprika

1/2 tsp dried thyme

Cayenne pepper to taste

1/4 C minced fresh parsley

Sea salt to taste


Cook pasta according to package directions, until al dente then drain. Meanwhile, in a large skillet or fry pan, heat oil over medium high heat. Add onion and saute until translucent. Add garlic, celery, pepper, and sausage and continue to saute until vegetables are lightly browned.


Add tomatoes, basil, paprika, thyme, and cayenne to taste. Bring to a simmer then cover and cook for 10 minutes over medium low heat.


Stir in the pasta and parsley.

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