The Happy Herbivore Cookbook (36 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
VARIATIONS
Tex-Mex Chili
Stir in 1 15-oz can of vegetarian chili.
Stir in 1 15-oz can of vegetarian chili.Broccoli Casserole
Stir in 2 cups of cooked, but still crisp, fresh, or frozen broccoli florets.
Stir in 2 cups of cooked, but still crisp, fresh, or frozen broccoli florets.Cheeseburger Mac
Stir in 4 crumbled vegan burger patties.
Stir in 4 crumbled vegan burger patties.NUTRITIONAL INFORMATION
Calories 326; Calories from Fat 34 ; Total Fat 3.8g; Cholesterol 0mg; Total Carbohydrate 52.8g; Dietary Fiber 7.7g; Sugars 5.6g; Protein 21.2g
Calories 326; Calories from Fat 34 ; Total Fat 3.8g; Cholesterol 0mg; Total Carbohydrate 52.8g; Dietary Fiber 7.7g; Sugars 5.6g; Protein 21.2g
CHEF'S NOTE:
Mori-Nu is the type of tofu that is shelf stable. If you do not have access to this tofu, use half a package of drained soft or silken tofu (the kind refrigerated in water).
Mori-Nu is the type of tofu that is shelf stable. If you do not have access to this tofu, use half a package of drained soft or silken tofu (the kind refrigerated in water).
Servers 2
|
Pictured opposite
| A quick, easy, and healthy vegan alternative to commercial mac ân' cheeses.
|
Pictured opposite
| A quick, easy, and healthy vegan alternative to commercial mac ân' cheeses.
1
1
â
4
c uncooked brown
rice macaroni
Cheddar Cheesy Sauce (pg. 264)
1 tbsp cornstarch
salt, to taste
pepper, to taste
smoked paprika (optional)
1
â
4
c uncooked brown
rice macaroni
Cheddar Cheesy Sauce (pg. 264)
1 tbsp cornstarch
salt, to taste
pepper, to taste
smoked paprika (optional)
â¶
Cook pasta according to package directions.
Cook pasta according to package directions.
2. Immediately drain pasta, rinse with cold water, and set aside.
3. Whisk the ingredients for the Cheddar Cheesy Sauce together with an additional 1 tbsp of cornstarch in a saucepan, plus add salt and pepper.
4.
Bring to a near boil over medium heat then reduce heat to low.
Bring to a near boil over medium heat then reduce heat to low.
5. Continue to cook, stirring occasionally until the sauce thickens.
6. Combine sauce with cooked pasta, stirring to coat, and heat thoroughly.
7. Garnish with a light dusting of smoked paprika before serving.
CHEF'S NOTE:
If you want an even thicker sauce, add another 1 tbs cornstarch mixed into 1 to 2 tbsp of water.
If you want an even thicker sauce, add another 1 tbs cornstarch mixed into 1 to 2 tbsp of water.
NUTRITIONAL INFORMATION
Calories 324; Calories from Fat 36; Total Fat 3.9g; Saturated Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 56.6g; Dietary Fiber 8.2g; Sugars 6.5g; Protein 16.0g
Broccoli Pesto PastaCalories 324; Calories from Fat 36; Total Fat 3.9g; Saturated Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 56.6g; Dietary Fiber 8.2g; Sugars 6.5g; Protein 16.0g
Serves 2
|
Pictured opposite
| This northern Italian dish is traditionally made with basil and pine nuts, but parsley, almonds, and oil are sometimes used as a substitution or variation. I've taken the nuts out in this version, but you'll still find it as decadent and satisfying as the original pesto. The addition of broccoli also adds a rustic dimension to the pesto and enhances the overall nutrition of the dish. Corkscrew-shaped pastas such as rotini work best here, as the twists help hold the sauce, but feel free to use any pasta you like. Sliced or cherry tomatoes, pitted kalamata olives, and roasted red pepper slices are nice additions to this dish.
|
Pictured opposite
| This northern Italian dish is traditionally made with basil and pine nuts, but parsley, almonds, and oil are sometimes used as a substitution or variation. I've taken the nuts out in this version, but you'll still find it as decadent and satisfying as the original pesto. The addition of broccoli also adds a rustic dimension to the pesto and enhances the overall nutrition of the dish. Corkscrew-shaped pastas such as rotini work best here, as the twists help hold the sauce, but feel free to use any pasta you like. Sliced or cherry tomatoes, pitted kalamata olives, and roasted red pepper slices are nice additions to this dish.
3 c fresh broccoli florets
1
â
2
to 1 c fresh basil leaves,
packed tight
3 garlic cloves
1 to 2 tbsp lemon juice
4 to 5 tbsp vegan Parmesan
or nutritional yeast
1
â
2
c silken tofu
salt, to taste
pepper, to taste
8 oz uncooked whole-wheat
or brown rice pasta
1
â
4
c marinara (optional)
1
â
2
to 1 c fresh basil leaves,
packed tight
3 garlic cloves
1 to 2 tbsp lemon juice
4 to 5 tbsp vegan Parmesan
or nutritional yeast
1
â
2
c silken tofu
salt, to taste
pepper, to taste
8 oz uncooked whole-wheat
or brown rice pasta
1
â
4
c marinara (optional)
CHEF'S NOTE:
For a bit of a nutty taste, try roasting the broccoli instead of steaming it.
For a bit of a nutty taste, try roasting the broccoli instead of steaming it.
Line a large pot with a half-inch of water.
Bring to a boil and add broccoli.
Cook until deep green and fork-tender, but not waterlogged and falling apart.
Drain broccoli and transfer to a food processor.
Add1
â
2
cup of basil, garlic cloves, 1 tbsp of lemon juice, 4 tbsp of vegan Parmesan, and tofu, and blend until smooth and creamy, stopping to scrape sides as necessary.
Taste, adding more basil, lemon, and vegan Parmesan if desired or necessary.
Add salt and pepper and set aside.
Cook pasta according to package directions and drain.
Immediately add broccoli pesto, stirring to combine.
If you find the pasta is too dry or you prefer a more complex dimension of pesto flavor, stir in a little marinara sauce.
Sprinkle with additional vegan Parmesan before serving if desired.Other books
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