what the hell _does_ a vegan eat anyway?: Pasta Genovese

Saturday, September 18, 2010

Pasta Genovese

Dinner 9/18

Pasta Genovese

A riff on a Jamie Oliver recipe, with blue & yellow potatoes, pasta and green beans coated with pesto. You start with a big pot of boiling water and 15 minutes on the clock -- drop the potatoes in, followed by the pasta with 10 minutes left, and finally the green beans with six minutes to go.

At the end, everything is drained, dumped back into the pot and tossed with your favorite pesto recipe. Easy Peasy Lemon Squeezy. ;)

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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

Saturday, September 18, 2010

Pasta Genovese

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