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Spicy Pasta with Veggie Sausage and Peperoncini March 8, 2011

Posted by Angela @ Making Food for Friends in dinner, vegetarian.
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2 comments

Last month, I made a recipe from Bon Appetit for the Fly Trap’s granola.  Right under that recipe was another that sounded great to me—anything with peperoncinis, count me in! The original recipe calls for sausage and shrimp.  Gimme Lean vegetarian “sausage” is a great choice for making this meat-free, and I cooked a half-dozen shrimp on the side to add to Ryan’s portion.  We LOVE this—the first week I made it, we ate it two times that week and have had it at least weekly since then.

Spicy Pasta with Veggie Sausage and Peperoncini
(Adapted from Bon Appetit)

Pasta with Veggie Sausage and Italian Pepperoncini Sauce

Ingredients:

1 tablespoon olive oil
1/2 package of Gimme Lean sausage
1/4 cup sliced peperoncini, plus 1/4-1/2 cup liquid from jar
1/2 cup finely diced onion
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
8 oz marinara sauce
1/3 cup half-and-half
8 oz pasta (a small shape, like penne, gemelli, or farfalle works best)
Grated parmesan or asiago for garnish
Optional:
Shrimp, for non-vegetarian version

Method:

Heat oil in heavy large pot over high heat. Add Gimme Lean sausage; cook until browned, breaking into pieces, about 4 minutes. Add onions, cook until translucent, about 4-5 minutes. Add peperoncini, spices, and peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add marinara and cream, and simmer for a minute or two.

Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, and transfer pasta to pot with sauce; stir to incorporate. Transfer to bowl. Sprinkle with additional cheese.

If you want to add shrimp, I usually cook a half-dozen or so in a separate small saute pan (with a little cooking spray and salt & pepper), and just add them to Ryan’s bowl right before serving.

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Sick Day! No-Chicken Noodle Soup December 13, 2010

Posted by Angela @ Making Food for Friends in soup, vegan, vegetarian.
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2 comments

chickpea noodle soup

I felt progressively worse every day of the weekend, going to sleep Sunday night drained of energy, foggy head, sore throat, all around not feeling top notch.  I stayed home today, and made myself a big batch of “chicken” noodle soup (minus the chicken, plus some chickpeas!) for lunch. There are plenty of recipes for chickpea noodle soup on the internet.  Two good ones can be found at 101Cookbooks and in the cookbook Veganomicon.  I totally winged this, though, just going off what I had, what is usually in chicken noodle soup, and what would make me feel better.  This soup has a lot going for it for a sick person—miso, garlic, warm broth, plenty of veggies, protein from the chickpeas.  I ate two bowls around noon, and am going back for a third any time now.  I used egg noodles because I love egg noodles in soup, but if you swapped out the egg noodles for another type of noodle, this soup would be vegan.

No-Chicken Noodle Soup

Ingredients:
1 medium onion, chopped
3 cloves of minced garlic
2 large carrots, chopped
2 large stalks celery, chopped
6 cups vegetable or no-chicken broth
1 can chickpeas, rinsed
6 oz (or two handfuls) egg noodles
1 tsp sage
1 tsp oregano
1 tsp thyme
1 tsp celery seed
salt & pepper
1/3 cup miso

Method:
Chop the onion, carrots, and celery.  Heat a glug of olive oil in a large soup pot.  Add the onions, and cook until translucent.  Add the minced garlic, cook another minute or so, and then add the carrots and celery.  Continue to cook the carrots and celery for 3-4 minutes.  Add the broth, spices, and chickpeas.  Bring to a boil.

Once the soup is at a boil, reduce the heat to medium, and add the egg noodles. Simmer until the noodles are tender.  Keep the soup at a medium-low heat, stir in the miso until it dissolves.  Taste for spice levels, adjust if necessary, and then eat!

Roasted Root Vegetable Macaroni & Cheese November 8, 2010

Posted by Angela @ Making Food for Friends in dinner, good for a group, vegetarian.
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1 comment so far

root vegetables

I had a rutabaga sitting on my kitchen counter for almost two weeks.  A friend had made rutabaga chips with curried mayo at our recent Cooking Club, and I bought the rutabaga with the intention of making chips out of it, but as the days and weeks passed, I knew I just had to use it up or it’d go bad.  Same with the parsnip slowly losing it’s crisp in my fridge.  It was now or never for these guys.  I threw together a macaroni and cheese, subbing cubed and roasted root vegetables for half of the pasta.  The result was a nice smoky, savory dish with the earthiness of the vegetables nicely balanced by the creaminess of the melted cheese.  Top it with a little hot sauce, and it was outstanding.

Roasted Root Vegetable Macaroni & Cheese

root vegetable mac & cheese

Ingredients:
2 large carrots, peeled and diced
1 large parsnip, peeled and diced
1 rutabaga, peeled and diced
8 oz dried pasta
1 tablespoon butter
2 cups shredded cheese (I used a mix of swiss, Gruyère, and cheddar)
2 cups reduced fat milk
3 tablespoons flour
1 small onion
Salt & pepper
Smoked paprika (optional, could sub cayenne pepper)
1/2 cup breadcrumbs
1/4 cup parmesan cheese

Method:

Pre-heat the oven to 400F. Start by roasting your vegetables.  Peel and cube all of the veggies you are using.  I used parsnip, rutabaga, and carrot, but you could also use celery root, sweet potato, squash, or other winter vegetables. Cut them up into even-sized pieces.

diced vegetables

At this point, they looked like cheese cubes, and I kind of wished they were.

Put them in a large roasting pan, stir in a tablespoon or two of olive oil, liberally sprinkle with salt and pepper, and put them in the oven for about 30-40 minutes, or until tender.  You’ll want to stir them up about halfway through the cooking time.

Meanwhile, bring a large pot of water to a boil. Boil your pasta when it is ready, just until it is al dente.

While the water is coming to a boil, start your cheese sauce.  Dice an onion, and saute it in 1 tablespoon of butter for about 5 minutes.  When it is soft, add the flour to the pan and stir it up.  Slowly add the milk, whisking the whole time.  Reduce heat to low, and keep it warm, stirring occasionally.  After you put the pasta in the boiling water, add the cheese to the saucepan with the milk, onion, and flour.  Stir the cheese in slowly.  Add your spices now, too.  Salt, pepper, smoked paprika, cayenne, thyme–anything you might like.

When everything is ready, drain the pasta, and add it to a large casserole dish along with the roasted vegetables.

Pour the cheese sauce on top, stir it up, and top with breadcrumbs and parmesan. Bake for about 20-30 minutes, or until the top has started to turn golden brown.