We've got some new friends who have just moved to town, and are vegan. I've been trying out the vegetarian thing lately. Well, I've still been eating fish... what's that called? Pescetarian? Sounds too much like a church!
I think going vegan is going a bit too far for me. I love animals and am strongly against animal cruelty... but if we all stopped eating eggs and dairy, what would happen to all the cows and chickens? They'd have nowhere to live, and they'd all have to go get a job at McDonalds. It hardly seems fair!
But I thought I'd give it a try. For one night only! Here is a vegan recipe I found at work, Linguini with spinach and smoked tofu. (Can I reiterate how great it is to work on a recipe site all day?)
I made a couple of changes to it... I added tomatoes, and used fresh oregano instead of basil. But it was not bad! It needed cheese, so I broke down and grated lots of parmesan on top of it. (Parmesan isn't even vegetarian, let alone vegan, so that was a real cheat!)
Here's Charlotte Jost's Linguini with Spinach and Smoked Tofu:
Ingredients
4 tbsp Olive oil
1 packet fresh smoked Tofu, sliced
1 large white onion, diced
2 garlic clove, crushed
1 packet baby spinach leaves
150g frozen peas
1 carton soya cream
2 tbsp fresh basil leaves
1 pinch salt and fresh ground black pepper
400g Linguine
Method
1. Heat two tablespoons of the oil in a frying pan and fry the tofu until crisp. Remove from the pan.
2. Add the remaining oil to the pan and fry the onion and garlic
until soft. Add the spinach and cook until the excess liquid has
evaporated. Stir in the peas.
3. Add half a carton of cream along with tofu to pan. Stir well,
but do not allow the mixture to boil. Add the basil and season to
taste.
4. In the meantime, cook the pasta according to the instructions on
the packet. Drain and toss with the tofu mixture. Serve with Parmesan
cheese or the dairy free equivalent.
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