Tuesday, October 8, 2013

casarecce with tofu & roasted vegetables


Chloe sampling a brussels sprout...
camera phone pic, not that great but you get the idea

My mom just came down for a visit, and we got to try a new restaurant called Carmel Cafe and Wine Bar.  I was pretty thrilled with how many vegan options they offered, including muhammarra, which was fantastic. We also tried their chick pea fries which I wasn't crazy about, but their vegetable plate was much nicer than many I have had around town. It included a quinoa salad and lots of roasted veggies: carrots, zucchini, fennel, all drizzled with a basil oil.  They also had edamame hummus and several salads that looked great.

On our last night together, I made a simple roasted vegetable and pasta dish with tofu. Many other vegetables would work, I chose sweet potatoes for nutritional value, and brussels because, as you can see from the stalk, I have quite a few on hand.

1 lb of pasta of your choice, I love casarecce

2 sweet potatoes, peeled and diced
3 cups of halved brussels sprouts
1 yellow onion, sliced into moons
1 16 ounce container of firm tofu, pressed and diced
4-5 cloves of garlic, minced
2 large tomatoes, roughly chopped
1/4 cup nutritional yeast
1/2 cup reserved pasta water
2 TB butter
1 heaping TB herbs de provence
salt and pepper

I used two trays to roast the vegetables so they would roast, and not steam. Pair the
sweet potatoes and brussels sprouts with half of the garlic, salt, pepper, and olive oil and roast at 425 for about 20 minutes. Toss the tofu, tomatoes and onion together with some olive oil, the remaining garlic,  and the herb de provence and roast for about 30 minutes.
Cook the pasta until al dente and reserve at least 1/2 cup of the pasta water. Drain and return to the pot. Add the vegetables, yeast, water, butter and seasonings.


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