So What The Heck Do We Eat? -- Day 119, Post-VeganMoFo Food Porn
I have been busy cooking and doing many other things. I don't how I get so busy doing nothing. :) I made my my own agape pasta sauce again. I made it a couple of weeks ago but didn't write down the recipe. This time I improved it and recorded what I did too. I guess it was meant to be posted today.
D's Agape Pasta Sauce
(makes 4 servings)
1 medium yellow onion, halved and sliced into half moons
6 garlic cloves, finely chopped
4 cups button mushrooms, wiped clean and sliced
1/2 cup red wine
1 bunch of scallions, roughly chopped
2 cups cherry tomatoes, halved
1 1/2 Tbsp. capers, drained and chopped
9-10 green olives, sliced
2 Tbsp. sesame tahini
2 tsp. Thai red curry paste
1/2 cup unsweetened soy milk, and a little more if necessary
2/3 cup canned or cooked black beans
1/2 cup fresh basil, torn into small pieces
1/3 cup fresh culantro, torn into small pieces
1/4 cup nutritional yeast
1. Saute onions, garlic and mushrooms for about 10 minutes until mushrooms begin to sweat a bit.
2. Pour in the red wine and cook until evaporated.
3. Add scallions, tomatoes, capers and olives and cook for 1 minute.
4. Stir in tahini, soymilk and curry paste and mix well.
5. Add beans, basil and culantro and cook for another minute just to heat through.
6. Turn off heat and add in nutritional yeast and mix well. Serve hot!
I also tried out two of Vegan Dad's recipes since I still haven't gotten back any of my vegan cookbooks. My hubby suggested searching for them in our local library and I was lucky enough to locate a few and found several vegan cookbooks that I never bought before. I guess a lot of cooking experiments are coming my way this week. The first recipe I tried from Vegan Dad is Chocolate Pumpkin Pudding Cake. Boy, it was a decadent cake! Moist, delicious and really chocolate-y.
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