what the hell _does_ a vegan eat anyway?: Red Wine Spaghetti with Broccoli Rabe

Friday, January 08, 2010

Red Wine Spaghetti with Broccoli Rabe

Dinner 1/08

Red Wine Spaghetti with Broccoli Rabe

We stumbled across this Michael Chiarello recipe while cable surfing the other day, and decided to make it. The only adaptation was using nutritional yeast in place of the cheese.

We loved the flavor and the technique -- hmm, what other liquids could we use to finish cooking & for coloring the spaghetti next time? Juiced beets, carrots, red bell peppers, orange juice or even turmeric & yellow bell peppers?

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A few things to consider while reading this blog

1. When an ingredient is listed like [this], it means [this] was the original ingredient in the recipe. 99% of the recipes get adapted in one form or another.

2. When Tofu is referred to, it usually means extra firm tofu, If the (softer) tofu in the aseptic box is used, it'll be noted. Boxed tofu mostly gets used in cream sauces.

Assume that we're talking about Rice Milk, Vegan Cheese and non bone-char sugar.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.

If you have the time, check out the music page.

6. There is no Number 6

Friday, January 08, 2010

Red Wine Spaghetti with Broccoli Rabe

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