Roasted cherry tomato and vegan cream cheese pasta

I had intended to make a simply pasta sauce with roasted cherry tomatoes but, as usually happens with me, I added some other ingredients at the last minute based on what I had in the fridge. Serendipitous cooking is always so much fun, and I’ve been doing it long enough to know that it rarely fails. The ingredients below were for a single serving, so modify as necessary. As always, measurements are approximate.

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Ingredients

  • Pasta of your choice. I used spaghetti this time, but most types would work.
  • Cherry tomatoes. You could  use regular tomatoes, but I like the sweetness of cherry tomatoes. I used about 2 cups, cut in half
  • Olive oil
  • Olives.  I used large pitted green olives this time, but use whatever types you like.
  • Green onions, diced
  • Fresh peas (frozen if fresh are out of season). I used up what I had in the fridge, which came out to about 1 cup.
  • Cream cheese. I had a container of Daiya chives and onion vegan cream cheese. I used two tablespoons.
  • Soy milk, as necessary, to thin the sauce.
  • Salt and pepper, to taste

Procedure

  1. Cut the tomatoes in half. Toss in olive oil and salt, and roast at 400F until they are soft and lightly charred.
  2. As the pasta cooks, saute the green onions, sliced olives, and fresh peas in olive oil. I don’t steam the fresh peas in advance, as I prefer to retain their natural sweetness and bite.
  3. Add the roasted tomatoes to the onion mix. Add the cream cheese, and mix well. I needed to add a touch of soy milk to thin the sauce. Do NOT use almond or coconut milk, as their flavour simply will not work in the sauce.
  4. Toss the cooked pasta in the sauce and mix well.

 

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Tofu pot pie

I didn’t take a photograph of the finished dish, for some reason, but I have in-process pictures that I’ll use instead. I used frozen peas, corn, and carrots for this recipe, as I wanted it to be quick and easy, but by all means use fresh if you like. I don’t tend to use fresh peas for baked recipes, as it seems a waste of the tender taste of the fresh version, especially since they will be covered in gravy.

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Ingredients

  • 2 vegetable pastry shells.  You can make your own, but I bought them prepared.
  • 1 package extra firm tofu, diced
  • 1 onion, diced
  • Olive oil
  • 2 cups corn (I thawed from frozen)
  • 2 cups peas and carrot mix (I thawed from frozen)
  • salt and pepper to taste

Gravy

  • 1 cup water
  • 1 cup soy milk
  • 1/2 cup of nutritional yeast
  • soy sauce to taste
  • gravy browning
  • onion powder to taste
  • garlic powder totaste
  • 2 tablespoons cornstarch

Preparation

  • Saute the onions in olive oil until softened.  Add the remaining vegetables and season to taste.
  • In a blender, add the gravy ingredients and mix well.  Use enough gravy browning to ensure a nice deep colour.
  • Cook the gravy over medium heat until it thickens.
  • Mix enough gravy into the vegetable mix to coat thoroughly.
  • Place the vegetable mixture in the bottom pie shell, and cover with the second. Cut some air vents into the top.
  • Bake at 400 until browned

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Lentil, mushroom, and spinach shepherd’s pie

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Ingredients

  • I cup dried lentils
  • Mushrooms
  • Olive oil
  • Fresh spinach
  • Soy or tamari sauce
  • Vegetable broth
  • Tomato paste
  • Cornstarch
  • Potatoes
  • Soy milk
  • Vegan margarine
  • Salt and pepper to taste
  • Thyme and oregano

Procedure

I made this a while ago, so I can’t remember the amounts of the ingredients used, so you will need to use your own judgement.

  • Cook the lentils.  You can use tinned, but I always prefer to cook from dry
  • Saute the mushrooms in olive oil
  • Add the lentils and spinach and saute until the latter is wilted
  • Add 1 tbsp of tomato paste
  • Add enough broth to just cover the vegetables.  You don’t want the mixture to be runny.  Add soy or tamari to taste.
  • Add enough cornstarch to thicken the mixture. I always start with 1 tablespoon dissolved in a little water, which I add gradually to the mixture.  Adjust as necessary
  • Season to taste with herbs and spices
  • Peel and dice the potatoes and boil until tender.  The potatoes will form the top, so use enough to allow a thick layer.  Mash with soy milk and margarine and season to taste
  • Place vegetable mixture in a casserole and cover with the mashed potatoes
  • Back at 350 until the potatoes are browned.