2D’s the type of guy who’d order something like loaded fries forgetting that they have bacon bits on them, then look down at them and sigh as he starts picking out every individual piece of bacon. He’s still picking pieces out by the time everyone finishes eating and Noodle gets frustrated like, “The pig is already dead! Either eat your chips or give them to me!” and he’s trying to choke back tears as his bacon-removing speed increases rapidly.
Today I made nabe!!! Not any particular style, just what appealed to me in a vegetarian way! And now that I think about it it was actually vegan! As you can see we put shirataki, tofu, leek, aburaage, carrots and konnyaku! We made the broth with water, Kombu, dried shiitake, vegan broth, sake and sugar but I think with soy sauce it would have been even better!
Seriously, I’m so happy I’ve found The Vegan Stoner! Most people shy away from coconut milk because they don’t like coconut flavoring, but I’ve actually found that the overwhelming coconutty taste hides well in coconut milk and pairs well with most savory recipes.
Let’s talk about one-pot pastas, and how they’re about to make your life a whole lot tastier. Basically, the idea is that instead of boiling pasta and draining it, and THEN adding it to whatever sauce you’ve been slaving over– you cook the noodles directly in the sauce. I know, I know. I was skeptical too. I thought the whole point of making spaghetti was to teach self-control and patience while you wait an eternity for water to boil. Well, you’re going to have to find another time of day to meditate, because these bad boys only take 15-20 minutes to go from pot to plate.
By adding a small amount of water to your sauce ingredients (about four cups per 12oz of pasta) you can ensure that the pasta cooks, the water is partially absorbed and partially evaporated, and your sauce is ready the same time your pasta is. Not convinced? Check out this roundup from Buzzfeed, and my fire-roasted tomato pasta below.
Fire Roasted Tomato Pasta (One Pot!)
12oz whole wheat spaghetti
2T olive oil
1 can fire roasted diced tomatoes
3 large garlic gloves, thinly sliced
½ white onion, thinly sliced
3-4 sun dried tomatoes, chopped or sliced
two handfuls fresh spinach
1/4C kalamata olives, halved
Break the spaghetti in half, and place in a large pan or pot. Cover in water and oil, then dump everything else on top. Turn on high heat and bring to a boil, stirring frequently for 15 minutes until pasta is cooked through.
Note: If your pasta doesn’t seemed cooked through all the way, add water in 1/2C increments and keep stirring until cooked