Posted in Asian Food, Grains, International vegan cuisine, Pasta, Sauces & Creams, Vegan

Spicy Asian Vegan Beef & Pasta

I hope everyone is all right out there, wherever you are in the world.

Today’s post is another installment of our very own Tokyo Diner and in the spirit of competitive fun, extra time on our hands and a love of mushrooms, I gave my husband two ingredients: crimini mushrooms & Beyond Burger.

This is what he came up with.

This dish was one of my favorites because it has two of my favorite elements: Asian flavor and pasta. I have never and will never deny my love of carbs and since my Hubs knows that, he found another tasty creation.

This will work with any type of pasta, but remember my aforementioned love of pasta? Well it means I’m always on the look out for unique shapes of pasta so that I can experiment with different sauces. This pasta is called caserecce and this is what it looks like.

Cook the pasta according to the instructions and he says to do it last. I’ll tell you why in a moment.

Chop and cook the Beyond Beef first so you can use the rendered fat to cook the mushrooms in. He cooked it over a medium-low heat and I swear to you, the difference was in the taste. The mushrooms had a nice richness to go with the crispy edges that just upped the taste factor on this dish by…a lot. I might be biased, though.

When the mushrooms have reached the done-ness you prefer, add the Beyond burger back to the skillet and toss in minced garlic.

That’s it.

Okay well not totally, but the only thing left to do is make the sauce and it was also pretty simple.

Hoisin sauce, vegan Worcestershire, cornstarch, tomato paste and Shaoxing vinegar. Oh, and water. Mix it in a bowl and toss it over the mushroom mix and let simmer. When the pasta is ready add it straight from the water into the sauce. Stir until blended and it’s time to nom-nom.

There is one thing left to talk about: the spice. I always prefer my dishes on the spicier side but he can only handle so much and there was about a tablespoon of spicy Romanian pepper paste in it and it worked well because it’s way too salty on it’s own, but its the perfect thing to finish off a dish…if your tongue can handle it.

What are you cooking while you’re at home? ARE you cooking more or eating quick & easy?

Posted in Grains, Herbs, Italian, Pasta, Plant Based, Vegan

Rotini Alla Puttanesca…Vegan Style

In addition to my love of potatoes, which are seriously MY jam, I have a deep and abiding love for pasta dishes. When my husband and I made the decision individually to make the switch to a plant based diet, the only thing I wasn’t concerned about was how to veganize my favorite pasta recipes. And then the hubs, Cos, created a spectacular puttanesca dish that made my toes curl.

No lie y’all…my toes legit curled.

He decided to recreate the dish for his parents who are ride or die meat lovers in an effort to help them live healthier, longer lives. And since I’ve been knee deep in deadlines, book covers and marketing strategies, I was stoked when he sat this dish on the table. For those of you purists who claim it isn’t a proper puttanesca because there are no anchovies, I dare you to try this version and not ooh and aah until you have to roll yourself to bed.

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