Rhymes With Vegan

a post holiday meal

The holidays are tough on the ole' waistline. Inevitably there are mountains of cookies and cakes and bars and other goodies I like to refer to as "Christmas crap." You fill up, and fill up some more, and pretty soon you're feeling like a mountain yourself!

Last night, I felt the need to download from all the heavy foods I've been consuming lately so I whipped up this light and delicious pasta dish. The thin capellini noodles combined with some fresh tomato, basil, and olive oil were a welcome departure from the mounds of dough that have most recently been fueling my gullet.

So, if you're ready to detox from the Christmas crap, this is a quick fix!

capellini  with Garlic Infused Olive Oil, Tomatoes and Fresh Basil

1 package of capellini noodles
2 Tomatoes
Handful of fresh basil
4 cloves of garlic (minced)
Salt and Pepper to taste
1 baguette
Olive Oil

To start, heat a skillet and add 1/4 cup oil.  Once the oil is slightly warm add the minced garlic, turn the heat off and set to the side.  Let sit for 15 minutes.

Chop your tomatoes into 1/4 inch cubes.
Chop the fresh basil.

Heat the oven to 375.
Slice the baguette into 1 inch slices.
Brush some of the infused olive oil onto each slice of the baguette.

Put into oven until browned and crispy.

Heat the water. Add a pinch of salt.  Bring to a boil and add the noodles.  Cook until al dente (approximately 4-6 minutes)

Strain the noodles.

Toss with the tomatoes, more oil and the fresh basil.
Add salt and pepper to taste, and serve immediately with a your warm baguette toasts and a glass of your favorite red wine.

Enjoy!

vegan pasta bake

a few years ago, on a visit to Belgium, meagan remembers sitting in a little tiny pub in a small town, possibly brugges. after dark, all the locals, bundled in their big, warm sweaters, would cram into this charming stone-walled cafe and order up large pints of dark beer and small bowls of baked pasta. everyone huddled over their steaming dinners, laughing and talking and drinking in friendship, warmed the heart of the traveler. how to take this snug and cozy meal and make it vegan style became the challenge. meagan's pasta bake became the answer.

meagan's vegan pasta bake                                            

1/2 lb. angel hair pasta
fresh spinach, two large handfuls chopped
8 oz.cremini (baby bella's) mushrooms, chopped
fresh basil, 7 or 8 large leaves, chopped
garlic, 3 large cloves, chopped
1/2 vidalia onion, chopped
2 T. vegan cream cheese
15 oz. can tomato sauce
2 oz. red wine
olive oil
salt and pepper

heat 2 T. olive oil in a skillet and saute mushrooms. add spinach and a pinch of salt and saute. drain and set aside.

heat 2 T. olive oil in a stockpot. add chopped garlic and onion and saute until onions begin to sweat. add tomato sauce and salt and pepper and heat to simmer. add red wine, stir, cover and bring to boil. add vegan cream cheese and stir to heat. remove from heat, then fold in basil. set aside.

in a saucepan bring pasta water to boil with a dash of salt and olive oil. add pasta and cook to al dente. remember pasta will cook more as dish bakes in oven. drain and set aside.

in a skillet heat 1 t. olive oil and saute remaining garlic. mix all ingredients together and place in a baking dish in a preheated 375 degree oven. bake 20 minutes covered, remove cover and bake ten minutes more to brown top.

serve with toasted baugette brushed with garlic olive oil. spectacular! (serves 4)