Attention, my fellow vegan voyagers, Heres a little vegan-friendly pasta dish I threw together - its thick, tomatoey, and delicious! METHOD * Part I Soak lentils, chickpeas, and quinoa in water (3 separate bowls) overnight. * Part II Make the cauliflower/sweet potato mash! 1) Slice up one medium-sized sweet potato, half of one medium-sized cauliflower; 2) Fill a medium to large-sized pan with water from the kettle; bring back to the boil and put in the sliced sweet potato. Bring back to the boil. When sweet potato goes soft, drain and set aside in another pan. 3) Repeat step 2, using cauliflower in place of sweet potato; 4) Mash (or blend) the boiled veges with a bit of coconut milk, salt and pepper. 5) When consistency is to your liking, set aside in a container (this will make more than you need for the pasta sauce - snaps for leftover sweet potato and cauliflowers!). * Part III 1) Prep: slice up 1-2 carrots, 3 big brussel sprouts, a bunch of watercress, 1 x chilli; 2) Sauté the sliced chilli on a frying pan with coconut oil; 3) Add a jar of vegan, organic tomato paste (I used Spiral Foods brand, its a garlic and basil pasta sauce); 4) Add a bit of salt and pepper to taste as the sauce sautés; 5) Add in the sliced brussel sprouts and carrots, stir, allow to sauté a bit; 6) Drain the lentils, chickpeas and quinoa, add to the sauce, allow to sauté a bit; 7) Add in the finely sliced watercress, allow to sauté only a TINY bit; 8) Add your sweet potato/cauliflower mash (as much as you desire, until the sauce reaches the consistency of your dreams!); 9) Turn pasta sauce onto a really low heat, allow to continue to simmer; 10) Boil a jug of water, add to a pan, bring to the boil, add your pasta (we used gluten-free buckwheat and rice pasta, but use whatever floats your boat) and allow to cook. * TO SERVE: Put a healthy serve of cooked, drained pasta onto your bowl/plate, top generously with your thickened sauce, top with a bit of freshly chopped watercress and pepper. I hope you enjoy the recipe as much as I did; my housemates are still raving! Feel free to email if you have any questions re: the recipe/method. Enjoy!
Posted on: Mon, 06 Oct 2014 09:00:52 +0000
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