Compromise and creative cooking have been high on the priority list lately, because really I can't afford to go out all the time and I love to cook (but preferably not two meals)!
So I spent a few hours one afternoon thumbing through all my yummy vegan cook books ( I miss you old friends.) for recipes that the veg and the dino can both enjoy.
The Veganomicon and Appetite for Reduction provided some great inspiration for happy tummies!
Last night's creation: Zucchini Pasta with tomato sauce, topped with Grilled Portobello Mushrooms (and a loaf of bread if you happen to be akin to that sort of thing....)
Super simple, healthy and I got the tasty seal of approval from the man who consumes more coca-cola and papa johns than I thought possible.
I'd love to share photos, but it was too tasty to wait for a photo shoot.... but here is the recipe.....
Zucchini Pasta with grilled Portos
Portobellos (adapted from Isa's Appetite for Reduction)
- 2 large portobello mushroom caps, destemmed (keep the stems, dice and add them to the sauce!)
- 1/2 cup dry white wine
- 2 tbls tamari
- 3 tbls balsamic vinegar
- 2-3 tbls olive oil
- 1 tsp liquid smoke
Heat a cast iron pan over medium heat. Add caps, gill side down, into pan. Pour any remaining marinade over the shrooms. Cook for 5 minutes, then flip over. Cook for an additional 2-3 minutes until center is tender. Remove from pan and cut into strips.
Pasta Ingredients
- 4 large zucchini
- salt, pepper
- 1 tbl olive oil
- 2 qts water
Using a mandolin or a spiralizer thing (oh you faaaancy), slice your zucchini into long, thin noodley strips. You don't want to use the very core of the zucchini because the squash doesn't hold up well. So slice thinly on one side until you start to see the seeds. Flip to the next side, slice again until you hit seeds. Repeat on all four sides.
Fill a large pot with water and bring to a boil. Add zucchini strips and blanch for TWO MINUTES (no more or you'll end up with mush). Dump into colander and rinse with cool water to stop the cooking. Return noodles to pot and toss with salt, pepper and oil. Set aside.
Saucey Sauce
So I super cheated and used a jar of Newman's Own Sockarooni spaghetti sauce. BUT my mother did teach me something: jarred spaghetti sauce is never good left alone. So. If you want my cheater recipe, see below.
1 jar sockarooni sauce
1 pound crimini mushrooms, sliced
1 yellow onion, diced
4 cloves garlic, minced
2 tbls olive oil
Heat oil in a medium sauce pan. Add garlic and onion, saute until onion is translucent. Add mushrooms and turn up heat. Brown mushrooms and onions (5-7 minutes). Add jar of sauce. Bring to boil and then let simmer until the rest of dinner is ready.
Assembly?
Grab bowl. Scoop zucchini into bowl. Pour on saucey sauce. Add portos on top. Eat and enjoy.
