Cheesy Linguini with peas and Mushrooms
This is an easy cheesy pasta that satisfies the vegan craving for parmesan.
Makes dinner for 2 people
- 1/2 cup of nutritional yeast
- 2 cups defrosted frozen peas (just soak the peas them in room temperature water to keep them fresh tasting)
- 2 cups cremini mushrooms
- 1/2 Tablespoon of pepper
- 1/3 of a package of Linguini
- 1 and 1/2 Cups of pasta water
- 1 cup Fresh Italian Parsley Chopped Salt to taste
STEP 1: Sauté Mushrooms
Why do my sautéed mushrooms taste so good? I follow this technique. Watch the video below.
STEP 2: Cook Noodles
Boil water. Salt well. Cook noodles. Reserve 1 and 1/2 cups of pasta water. Strain noodles and put them straight into a mixing bowl. Do not rinse the noodles. No not oil the noodles.
STEP 3: Mix the noodles with the sauce.
Start with a sprinkling of some nutritional yeast. Mix well. Then add a little pasta water. Mix well again. Repeat adding a little at a time.
Add some pepper while mixing. Pepper is the star of the show in this pasta. I freshly grind mine in my spice grinder. 1/2 a Tablespoon of pepper packs a punch. If you want less of the peppery taste start with a teaspoon. You can always add more later. Keep alternating, pepper, nutritional yeast and pasta water until all ingredients are incorporated.
The noodles should be all coated like the picture shows.
STEP 4: Add vegetables
Simply stir in the ingredients and serve.
Marinated Steamed Tofu With Charred Leeks
This recipe is for anyone who says that tofu has no flavour. I made this recipe because I miss steamed fish. In the summer of 2017 before I became vegan I BBQ’d some Georgian Whitefish, on top of onion slices, wrapped in tinfoil and steamed in their own marinade. When I tasted this recipe I knew that I had made a light and simple tofu dish that is as good as any steamed fish out there.
Ingredients and Supplies
- 1 block medium firmness tofu
- 1 leek cut in half-inch slices on a bias
- juice of one lime
- One clove of garlic loosely chopped
- zest of one lime
- 2 tablespoons fresh minced ginger
- 1/2 tablespoon sesame oil
- 1 bunch of cilantro
- 1 Tablespoon of miso paste
- 1/3 Cup of vegetable stock
- 1 tablespoon of Maple Syrup
- Grapeseed oil as needed
- Salt and pepper to taste
- 1 foot square of parchment
Step 1: Marinate Tofu
Mix together zest of lime, lime juice, 1/4 cup of loosely chopped cilantro leaves, ginger, sesame oil, garlic and maple syrup. Take the block of medium tofu and cut into 4 equal pieces crosswise. The slices should end up being 2″x4″ and should be roughly one inch thick. Season tofu with salt and pepper. Place the slices in a pan, cover with the marinade and refrigerate. Marinate for a minimum of 6 hours. For best results marinate for 24-48 hours.
Step 2: Char the Leeks
Lightly season the leek slices with salt and pepper and sprinkle them with oil. Char the leeks about 1 minute per side on medium heat using a well heated cast iron grill. If you don’t have a grill you can use a cast iron skillet. Remove the leeks carefully and place on a plate.
Step 3: Prepare the stock
Remove the tofu from the marinade. Pour the stock, miso paste and the marinade in a microwave safe bowl. Make sure every last drop of the marinade makes it into the bowl. Microwave the bow for 30 seconds in order to make it easier for the miso to mix in with the broth. Mix well and set aside.
Step 4: Steam the Tofu
Place a cast iron dutch oven on medium low heat with the parchment placed on the bottom of the pan (this will prevent the leeks from burning).
Place the charred leaks on the bottom of the pan. I find using tongs works the best.
Place tofu on top of leeks and pour in the stock mixture. Turn the heat up to medium and wait for the stock to simmer. Once simmering turn heat down to low and cover for five minute.
Step 5: Serve
This dish can be served in a bowl on its own covered in the broth, with rice on the side, on top of ramen or udon or with a stir-fry. The key is to serve the tofu covered in the broth and to place the charred leeks on top of the tofu. Finish with lightly chopped cilantro.