Thursday, October 23, 2008
VEGAN MOFO: DELICIOUS PASTA WITH CHARD AND WINTER SQUASH
What is Vegan MoFo? Click here to find out!
(BTW, I'm not posting on weekends during Vegan Month of Food.)
Our garden chard patch
I'm really liking the combination of chard and winter squash right now. They really complement eachother, in both color and flavor, and they happen to be plentiful, locally, right now! I made the following recipe for lunch yesterday. It's easy to make and it's a whole meal in itself! It also gave me a chance to use some of my homemade smoked tofu.
PASTA WITH SMOKED TOFU, CHARD AND WINTER SQUASH
Adapted from a recipe from eatingwell.com. I changed the cooking method a bit and, since it seemed a bit dry, I added some of my vegan bechamel sauce. We loved it!
For the winter squash, you can use any "meaty" orange-fleshed winter squash, such as butternut, Hubbard or kabocha.
2 teaspoons extra-virgin olive oil
4 oz smoked tofu, in small cubes
1 medium onion, chopped
3 cloves garlic, minced
1 pinch crushed red pepper flakes
1 1/2 cups vegan chicken-y broth
1 lb orange winter squash, peeled and cut into 3/4-inch cubes ( about 3 cups)
1 small bunch Swiss chard, stems removed, thinly sliced (4-5 cups sliced)
8 oz whole wheat penne, rigatoni or fusilli
3/4 cup Bryanna's Vegan Bechamel Sauce (you can make it without the fat if you want)
1/2 cup vegan parmesan (our favorite is Galaxy Vegan)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Put a large pot of water on to boil for cooking pasta.
Heat the oil in a large nonstick skillet over medium heat. Add the onion to the pan and cook, stirring often, until softened and golden. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the smoked tofu to the pan, along with the broth and squash, and bring it to a simmer. Cover and cook for 10 minutes. Add the chard and stir to mix in thoroughly. Cover and cook until the squash and chard are tender, about 5 minutes.
Meanwhile, cook thepasta until just tender, about 10 minutes or according to package directions. Drain it and add the squash mixture in the skillet, along with the Parmesan sub, and salt and pepper to taste. Toss gently to mix.
Serve hot with more Parmesan sub on the side.
Nutrition (per serving): 558.2 calories; 8% calories from fat; 5.2g total fat; 0.0mg cholesterol; 546.3mg sodium; 740.8mg potassium; 104.4g carbohydrates; 9.8g fiber; 4.1g sugar; 94.6g net carbs; 23.0g protein; 10.8 points.