Veggie Sausage Pasta

This is one of my favorite pasta dishes. But with my recent health problems, I decided to become vegetarian, and have not been able to find a suitable substitute for the sausage...until now. Trader Joe's Soy Chorizo is absolutely delicious and very reasonably priced. Try it! Even if you aren't vegetarian, you'll LOVE it. And I get to enjoy one of my FAVORITE dishes again :D

Veggie Sausage Pasta 

1/2 lb of spaghetti (again, quinoa is my favorite)
2 hot Italian sausages (or 1/3 package of Trader Joe's Soy Chorizo)
2 small zucchinis, julienned lengthwise (to mimic spaghetti)
1 red bell pepper, thinly sliced
1 medium onion, halved and sliced
2 cloves of garlic, sliced
1/2 cup white wine
1/4 cup tomato paste

Handful of chopped fresh basil

Put a pot of water on to boil, for the pasta. Cook until al dente, but reserve some of the starchy pasta water. Preheat a skillet to medium, remove from the casings, and brown the sausage. Remove to a towel-lined dish. Get rid of most of the oil in the pan and sautee the onion and bell pepper until just becoming tender. Add the garlic and zucchini and cook until the zucchini is tender. Add the sausage back into the pan. Deglaze with the wine, then add the tomato paste, mix it in, and add some of the reserved starchy cooking water. Cook another 2 minutes, add the basil, and serve with grated parmesan.

Happy Eating!

Spaghetti with Portabellas, Peas, and Prosciutto

I just realized that I never posted this recipe! I made it for my aunt one night when she came over for dinner, and she absolutely LOVED it, so I have dedicated it to her. Its very tasty, and pretty light. 

Spaghetti with Portabellas, Peas, and Prosciutto

1/2 lb of spaghetti (again, quinoa is my favorite)
1 onion, finely chopped
2 cloves of garlic, minced
1/2 cup white wine
1 small package chopped prosciutto
1/2 lb frozen peas, defrosted
2 portabello mushroom caps, finely chopped
A large handful of parsley or basil, chopped

Put a pot of water on to boil, for the pasta. Cook until al dente, but reserve some of the starchy pasta water. Preheat a skillet to medium, and add the prosciutto. Once it is browned and crispy, add the onion, garlic and portabello mushrooms, and cook until softened and starting to brown. Deglaze the pan with the wine, allow to reduce slightly, then add the peas and mash slightly. Season with salt and pepper, and add the fresh herbs. Serve with some freshly grated parmesan.

Happy Eating!

(Vegan) Enchiladas

I know, I know, where have i BEEN? Well...having two jobs and applying to grad school on top of all that comes with the holiday season has been taking up some of my time. My postings will probably continue to be sparse, but I intend to try to post at least every couple weeks. In any case, I am trying out vegan recipes to prepare for my trip to Denmark in May, where I will probably be cooking at least a few meals for my boyfriend's lovely family. So here is test one--definitely a winner!

(Vegan) Enchiladas

2 heads of broccoli, florets only, cut into bite size pieces

1 red bell pepper, chopped

1 medium onion, chopped

1 poblano pepper, charred, skin removed, and chopped

1 can black beans, rinsed and drained

1 can tomatoes with green chiles

1 1/2 tsps cumin

1/2 tsp coriander

1/2 tsp smoked paprika
2 tbls cilantro, finely chopped
Juice of half a lime

Salt and pepper

3/4 cup shredded pepper jack cheese (I used vegan daiya cheese, pepper jack flavor)

10 corn tortillas

1 cup green chili salsa

In a large skillet over high heat, lightly brown the broccoli florets with a bit of olive oil, salt and pepper and half of the cumin, a couple minutes. Remove to a mixing bowl. In the large skillet, add the onion, bell pepper, some olive oil, salt and pepper, and the remaining spices. Add the onion mixture to the bowl, along with the poblano pepper, beans, tomatoes with liquid, cilantro, lime juice, and half the cheese and mix well. Preheat the oven to 375 degrees. Hold a tortilla in one hand and stuff liberally with the filling. Wrap it and place it in a greased baking dish seam-side down. Repeat 9 more times. Coat with the salsa, then sprinkle with the remaining cheese. Bake for half an hour or until the sauce is bubbling and the tortillas are brown.

Happy eating!