gothfvck: GF logo (Default)
I made something delicious last night and thought I'd share it. This is completely vegan friendly as will be most of my recipes. For the record I used as many organic ingredients as I could find but unfortunately in my area it's difficult to find everything certified organic or non-GMO; I'm lucky if I can find stuff from this country half the time.

sauteed veggiessauteed veggies with penne

1 red pepper
1 green pepper
1 red onion
1/2 trimmed broccoli bunch
1/2 head of cauliflower
1 tomato or can of diced tomato in olive oil with garlic
1 16oz container of tofu
~3-5 cloves of fresh garlic
extra virgin olive oil

16oz wheat penne

1 lemon optional

Chop up all the veggies into about half inch bits and throw them in a large frying pan. The broccoli trees and cauliflower you can cut in half or quarter for the larger ones. Mince the garlic and cover the top with oregano and basil. Add enough olive oil to cover the bottom of the pan. The juices from the veggies will do most of the work but if you wish to add more later then do so.

Cook on high for about a half hour with a lid stirring about every 5 minutes to make sure nothing sticks and it's cooked evenly.

Once you've got that going start boiling water for the pasta. You can just follow the directions that are probably on the box.

I chopped up the tofu very fine because carnivores were eating too and don't like the texture. How small you chop this is up to you and your preferences but if it's small enough you won't even know there in there and they'll blend in with the cauliflower when it falls apart. Remember to taste it while you're cooking it. ;)
I haven't tested the lemon more than a few drops but it might be good to squeeze some lemon juice on top either when it's done and be fancy by leaving a slice or two on the plate or while you're cooking.



gothfvck: GF logo (Default)

June 2015

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