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.
- 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
- Cut the tomatoes in half. Toss in olive oil and salt, and roast at 400F until they are soft and lightly charred.
- 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.
- 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.
- Toss the cooked pasta in the sauce and mix well.
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.
- 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
- 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
- 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
- I cup dried lentils
- Olive oil
- Fresh spinach
- Soy or tamari sauce
- Vegetable broth
- Tomato paste
- Soy milk
- Vegan margarine
- Salt and pepper to taste
- Thyme and oregano
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.