Sunday, October 2, 2011

Last Night's Dinner

Vegan Mofo Day 1: Pasta.

I'm not a super sauce lover on my pasta. Tomato sauce is something we have maybe once a year. We eat curried noodles slightly more often, with a coconut milk and curry sauce, but even then, we're more likely to have curry on rice than pasta. Most recently we had the fennel and tomato 'sauce' from ED&BV on pasta, and that was pretty delicious, but not at all saucy.

So I wanted pasta last night and didn't want real sauce. I took inspiration from Isa Chandra Moskowitz's Ginger Bok Choy and Soba Noodles recipe out of Appetite for Reduction. I'm still a little sick from a cold that I started feeling a week ago so ginger, garlic, and red pepper flakes are the first things on my mind. I modified it enough that it pretty much isn't even the same recipe anymore, so here you go.

8 oz soba noodles
1 tbsp olive oil
1 onion, cut in half then sliced thinly (I used a sweet onion because I had it; I can pretty much guarantee a red onion would be good too.)
8 oz mushrooms (I used pre sliced portobellos; use whatever you like. I wanted a more hearty component)
4 cloves garlic, 3 minced/crushed, 1 sliced
2" knob of garlic, prepared however you like (I use a vegetable peeler to peel off super thin slices; sometimes I then cut those into strips, but usually not. If you like it minced or chopped, go ahead!)
red pepper flakes to taste - start with 1/4 tsp, but if you like spicier go with 1/2 tsp
1 head broccoli, cut up into florettes
1/4 c white wine (broth would work if you don't have wine)
2 tbsp tamari

1. Start your water boiling for the noodles. The rest comes together pretty fast so it's important to get this started. Remember to salt the water well.

2. Heat the oil in a pan over medium - high heat. Saute the onions and mushrooms (add a pinch of salt, too) until the onions are translucent but not totally soft, they're good with a bit of crunch. Add the ginger, garlic and red pepper and saute 30 seconds more. Add the pasta to the boiling water.

3. Add the wine and deglaze the pan, then add the broccoli. Pop a lid on the pan and, stirring occasionally, let the broccoli steam in the wine until tender crisp, roughly ten minutes.

4. Check the pasta, and drain and return to the pot when it's done. Remove the lid from the broccoli and add the tamari. Cook off the excess moisture for 2 minutes or so.

5. Taste for salt. Dole out the pasta and then top with the broccoli. Enjoy!

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