Sunday, September 4, 2016
PENNE WITH SPICY VEGAN TOMATO-CREAM SAUCE AND ROASTED CAULIFLOWER
You might have noticed that I've taken a break from blogging recently. This was primarily due to a summer of many visitors, but also some lack of inspiration. However, I hope that the autumn will bring some of that back. To be truthful, I've been working on a few cooking projects, which I will be reporting on soon-- an easy homemade hamburger replacement that can be made into crumbles, burgers and "meatballs"; an easy, creamy homemade soy yogurt; some bread discoveries.... stay tuned.
We had the following dish for dinner tonight. It's an old favorite that I somehow have never posted before. It's a one-dish meal that's creamy, spicy and delicious. I hope you'll enjoy it as much as we do.
BRYANNA'S PENNE WITH SPICY VEGAN TOMATO-CREAM SAUCE AND ROASTED CAULIFLOWER
1 lb dried penne rigate
2 lb. cauliflower, trimmed and cut into small florets
3 Tbsp olive oil
4 cloves garlic, chopped
1/2 tsp chile flakes
28 oz can tomatoes in thick juice (whole or diced-- if they are whole, mash them up roughly)
1 tsp salt
1 1/2 cups vegan cream (So Delicious Original Coconut Coffee Cream is my favorite, or sometimes I blend 3/4 cup silken tofu with 3/4 cup vegan milk until smooth)
vegan parmesan substitute, homemade or storebought (I like Go Veggie! brand)
Boil the penne in plenty of salted water for about 10 minutes or til al dente. Drain and cool with cold running water. Set aside.
NOTE: We save energy by boiling water in an electric kettle and pouring it over the pasta in a large pot. You only need about 2 qts. Bring it back to a boil, turn off the heat, cover and let sit 10 minutes, stirring a couple of times.
Place the cauliflower florets on a large cookie sheet and spray with a bit of oil; sprinkle with salt. dribble about 1/2 cup water into the pan. Place under the broiler on the third rack down. When the florets begin to brown turn them over, spray with a bit more oil and sprinkle with a bit more water and broil again until they are just tender. Remove from the oven and set aside.
Heat the olive oil in a large skillet or stir-fry pan over medium heat. Add the garlic and chile flakes and turn the heat up to high. Stir the garlic briefly (don't burn it!) and then add the canned tomatoes and thick juice, and the salt. Bring to a boil, then turn down to medium and cook for several minutes, until they reduce a bit. Add the cauliflower and stir. Then add the vegan cream and stir thoroughly. Simmer gently for a few minutes, then stir in the drained penne and heat gently.
Serve immediately with vegan parmesan.
Nutrition (per serving): 436 calories, 64 calories from fat, 7.1g total fat, 0mg cholesterol, 374.7mg sodium, 770.7mg potassium, 73.9g carbohydrates, 7.9g fiber, 11.5g sugar, 13.8g protein, 11.4 points.