Penne with Vodka Sauce and Peas

Thanks to Simon's dad, we have a jar of Coconut Manna that we've been meaning to try out for some time. Coconut Manna is just a form of coconut flesh, similar to coconut butter.  According to the jar's label, it's good to use in rice, oatmeal, smoothies, and sauces in place of milk, cream, yogurt, or butter.

Enter vodka sauce, everyone's favorite creamy and tomato-y pasta sauce.  Heavy cream is usually responsible for vodka sauce's pink (rather than red) color, so in this case, Coconut Manna stands in for Cow Manna. 

Pasta and Peas, Smothered in Sauce

Here's the recipe for vodka sauce.  All you need to do is make the sauce and serve over penne and peas (or any other veggies). 

Recipe:
Vodka Sauce

• 1/4 cup Coconut Manna
• 2 teaspoons olive oil
• 1 medium onion, diced
• 1/2 cup vodka
• 1 - 28 ounce cans petite diced tomatoes
• 7 ounces canned coconut milk
• salt and pepper, to taste

First, submerge the tightly sealed jar of Coconut Manna in very hot tap water to melt the Manna.  It should soften up enough to stir and measure after 5-10 minutes. 

Add the Coconut Manna, oil, and onion to a medium saucepan, and sauté over medium heat, stirring frequently, until the onions and manna begin to brown.  Then lower the heat to low, add the vodka, and stir.  Cook, stirring frequently, for eight minutes.  Next, bring the heat back up to medium, mix in the diced tomatoes, and simmer, uncovered, for 20 more minutes.  Add the coconut milk and cook until heated through, about 5 minutes.

Finally, transfer most of the sauce to a food processor and blend until smooth.  Recombine the processed sauce with the chunky sauce, and add salt and pepper to taste.

Yields sauce for about 1 pound of pasta.

Comments:

Taste:            

This sauce is rich and creamy--and it had better be, with all of that coconut in it!  The coconut flavor is subtle but definitely present, and the sauce has a mild flavor overall.  (I might add a bit of crushed red pepper flakes to my leftovers in order to spice it up a little.)  The pairing of the sauce and peas on top of the pasta is a good one, as the peas add a little color and a little texture.  

Accessibility:             

Coconut Manna must truly be the food of the gods: a jar of Coconut Manna apparently costs about $10.  Although it was fun to try, it probably won't be a regular purchase of mine in the future. 

 Ease of Preparation:        

This sauce takes a bit of time to make, but it's pretty simple to prepare. 

Non-vegan friendliness:             

Unfortunately, given that I've only had vodka sauce once or twice in my life, I'm not sure whether this actually tastes like traditional vodka sauce.  Given it's noticeable coconut flavor, I'd say it would be better served as a creamy pasta sauce rather than a traditional vodka sauce.

Avocado Pesto and Tomato Pasta

In case today's 71-degree weather wasn't unseasonable enough for you, here's a summery dish that will bring a little warmth and brightness to your day.  This recipe for Avocado Pesto and Tomato pasta comes (slightly altered) from Chef Chloe.

A fresh-tasting, creamy pasta dish.

Given that tomatoes come at a high price during the winter, you might try making this dish with jarred, sun-dried tomatoes instead of raw, store-bought tomatoes.

Recipe:
Avocado Pesto and Tomato Pasta

• 1 pound whole wheat linguine
• 1 package frozen broccoli
• 1 small bunch (approximately .75 ounces) fresh basil
• 1/2 cup pine nuts
• 2 avocados, pitted and peeled
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1/2 cup olive oil
• salt and pepper, to taste
• halved cherry tomatoes or sliced sun-dried tomatoes, for garnish

First, bring a large pot of water to boil and begin preparing the linguine according to the package directions. When approximately five minutes of cooking time remain, add the broccoli to the pot.  Once the broccoli and pasta are tender, drain and set aside.

Meanwhile, prepare the avocado pesto.  Combine the basil, pine nuts, avocados, lemon juice, garlic, oil, and salt and pepper in a food processor, and process until smooth. 

Toss the prepared pasta with the pesto, top with tomatoes, and serve warm.

Yields 6 servings. 

Comments:

Taste:           

This is not your average, basil-heavy pesto dish.  Although basil does make an appearance in the recipe, its flavor is subtle.  Instead, the avocados and tomatoes take center stage, giving the dish a creamy, mild, fresh taste.  While this is one of the most naturally creamy pasta dishes I've enjoyed as a vegan, it is worth noting that the creaminess faded a bit once we reheated the dish as leftovers.  Next time I make this, I might try adding some crushed red pepper flakes to spice things up.

Accessibility:            

Unfortunately, this is a pretty pricey pasta dish.  The pine nuts and tomatoes--either cherry or sun-dried--are particularly costly.  To bring down the price, you could try using a different nut, such as walnuts (still expensive, but perhaps less so).

 Ease of Preparation:        

This is a quick and easy dish, as long as you have a food processor.  If you don't have a food processor or blender, try chopping up the ingredients and using a potato masher or spoon to combine.

Non-vegan friendliness:            

This rich pasta dish isn't missing anything.  Even though traditional pesto recipes often include Parmesan cheese, the avocado more than makes up for the lack of cheese. 

Sesame Noodles with Shredded Cabbage

The other night we made Sesame Noodles with Shredded Cabbage for dinner.  I selected this Asian-inspired pasta dish mostly as a vehicle for eating cabbage (cabbage is so good!), and it ended up having a pleasantly light, fresh taste.   I will say that it tasted much better when served immediately compared to when served as leftovers, so you may want to keep that in mind.  

Grain + Vegetables.

Recipe:     
Sesame Noodles with Shredded Cabbage

• 20 ounces spaghetti 
• 1 pound cabbage, shredded
• 2 carrots, sliced thinly
• 6 tablespoons peanut butter
• 1/4 cup sesame oil
• 1/4 cup low-sodium soy sauce
• 1/4 cup white wine
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped cilantro

First, prepare the spaghetti according to package instructions.  Before draining the pasta, place the cabbage and carrots in the (large) colander you will use.

Meanwhile, whisk together the peanut butter, sesame oil, soy sauce, wine, vinegar, sugar and red pepper flakes in a small saucepan while heating over medium-low heat.  Mix until the sauce becomes smooth and then allow to simmer on low, stirring occasionally, until the noodles are ready.

When the spaghetti is ready, drain the noodles over the cabbage and carrots.  This will wilt the cabbage.  Then transfer everything back into the pot, add the sauce and cilantro, and toss to combine. 

Yields 6-8 servings.

Comments:
Taste:            

This dish had a decent, mild flavor: the sauce was light, the peanut flavor was minimal, and the cilantro added a bit of freshness.  While the flavor wasn't terribly exciting, the texture was quite interesting.  Perhaps Simon and Rachel can comment on this later, but the shredded cabbage mixed with the sauce almost reminded me of the texture of tuna salad.  It definitely added some intrigue to the dish.  

Accessibility:          

We happened to have an open bottle of white wine in the refrigerator, making it pretty easy to add in just 1/4 cup.  You could also use vegetable broth or sherry in place of the wine. 

  Ease of Preparation:     

It was a hassle to shred the cabbage using a hand grater, so I would recommend using a food processor with the grater attachment or even buying a bag of cole slaw cabbage instead of a head of cabbage.  But, the rest of the dish is quite easy, and I love being able to take advantage of already-boiling pasta water to wilt the cabbage.

Non-vegan friendliness:           

This dish wasn't very satisfying as a one-pot meal (after all, it has very little protein and left us hungry).  Even if it were served alongside seitan or some other protein, this wouldn't be one of my favorite Dinner is Vegan recipes.       

Pumpkin Baked Ziti

Just in time for Halloween (assuming it's not cancelled or rescheduled due to Hurricane Sandy!), here is an extra-hearty, pumpkin-filled recipe.  I have fond memories of making various pumpkin-themed dishes with my family over the years--curried pumpkin soup served right in the pumpkin, for one--so here's one to add to that list.  Enjoy!     

Warm and creamy baked ziti with a sage crumb topping.

Recipe:     
Pumpkin Baked Ziti

• 1 pound ziti or penne pasta
• 3 tablespoons + 2 tablespoons olive oil, divided
• 2 onions, sliced very thinly
• 1/2 cup cashews
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 pound firm tofu, pressed and crumbled
• 1.5 teaspoons dried basil
• 1.5 teaspoons salt
• 1/4 cup vegan butter
• 2.5 cups bread crumbs
• 1/3 cup walnut pieces, blended in a food processor to create coarse crumbs
• 1.5 teaspoons ground sage
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 1 - 15 ounce can pumpkin purée (not pumpkin pie mix)
• 1 tablespoon brown sugar
• 1/4 teaspoon nutmeg
• a few shakes of black pepper and cayenne pepper, to taste
• 1/4 cup low-sodium vegetable broth

First, preheat the oven to 375 degrees Fahrenheit.  Lightly grease a 9x13 inch baking pan and set aside.  Prepare the pasta according to the package directions and set aside.   

Meanwhile, begin caramelizing the onions.  Heat 3 tablespoons olive oil a large skillet over medium heat and then add the onions.  Allow the onions to cook, stirring occasionally, until they become very brown and caramelized; they will reduce down, too.  This will take some time (at least 25 minutes, most likely), so be patient.  Once they are ready, set aside.

While the onions are caramelizing, prepare the tofu-cashew ricotta.  Blend together the remaining 2 tablespoons olive oil, cashews, lemon juice, and garlic in a food processor. Add the tofu and blend until the mixture is thick and well combined.  Then mix in the basil and salt. Transfer to a large bowl and set aside.

Next, make the sage bread crumb topping.  Melt the butter in a large skillet or saucepan over medium heat.  Then stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper.  Stir until the mixture is lightly coated, and then remove from the heat.  Set aside. 

Now it's time to assemble the pasta mixture.  Mix the pumpkin, brown sugar, nutmeg, peppers, and vegetable broth into the tofu-cashew ricotta.  Then add in the cooked pasta and caramelized onions and stir until the pasta is coated.  Pour the mixture into the prepared baking pan and smooth the surface with a rubber spatula or spoon.  Then sprinkle the bread crumbs over top.  

Bake for about 28 minutes or until the breadcrumbs look golden brown.  Allow the pasta to sit for several minutes before serving. 

Yields about 8 servings.

Comments:
Taste:            

This pasta dish is incredibly rich (almost heavy) and smooth, thanks in no small part to the great tofu-cashew ricotta.  Far from overpowering, the pumpkin flavor is actually quite mild.  Simon and Rachel both enjoyed the subtle pumpkin flavor and we all appreciated the creaminess that it added to the dish.  The caramelized onions may have been my favorite part: they add a nice sweetness to each bite.  Unfortunately, we all agreed that there were too many bread crumbs, so I might cut them down a bit next time. 

Accessibility:         

This recipe has an extensive list of ingredients!  If you don't have some of the ingredients (especially in the bread crumbs), you can always consider leaving them out.  

Aside from the cashews, everything is pretty inexpensive.  (Why are nuts so expensive?  It must have something to do with the difficulty in shelling them.)  We didn't have trouble finding the ingredients. 

 Ease of Preparation:          

This recipe isn't too difficult to pull off, but it does take some time and attention.  I wrote the recipe to involve a fair amount of multitasking to save time, but it still took at least an hour to make. 

Non-vegan friendliness:         

Anyone who enjoys a creamy, rich pasta bake would enjoy this seasonal dish.  It's amazing how similar the tofu-cashew ricotta is to non-vegan ricotta.    

Creamy Noodles with Spinach and Green Peas

Sometimes recipes don't turn out as planned.  Yes, that can be a bad (burnt, crumbly, bland) thing, but in some cases it turns out to be a wonderful thing!  Last week we set out to make fettuccine Alfredo and ended up with a pasta dish that tasted nothing like the classic comfort food.  Instead, we ended up with a creamy, fresh, slightly sweet pasta dish that I'll definitely make again: Creamy Noodles with Spinach and Green Peas.

I love the two different shades of green from the peas and spinach.

Recipe:     
Creamy Noodles with Spinach and Green Peas

• 1 pound whole wheat fettuccine
• 1.5 cups frozen corn, thawed
• 1 - 14 ounce can coconut milk
• 2 teaspoons onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup nutritional yeast flakes
• 1 tablespoon vegan butter
• 1/2 onion, diced
• 4 ounces Tofutti Better Than Cream Cheese (or another vegan cream cheese)
• 1/2 teaspoon nutmeg
• 1 - 10 ounce package frozen spinach
• 1 cup frozen peas

First, cook the fettuccine according to package directions. Set aside.

Meanwhile, place the corn in a food processor and process until well-blended.  Add the coconut milk, onion powder, garlic powder, salt, and nutritional yeast and process until combined.  Set aside.

Then heat the butter in a large skillet over medium-high heat and add the onion once the butter melts.  Sauté the onion for five minutes, stirring occasionally.  Then lower the heat to medium-low, add the cream cheese, and allow the cream cheese to melt, stirring occasionally. 

Next, add the corn mixture, nutmeg, and frozen vegetables to the pot and heat until just boiling.  Use a wooden spoon to separate the spinach as it cooks. 

Once the sauce is hot, toss with the pasta, salt to taste, and serve hot. Yields 6 servings.

Comments:
Taste:          

This pasta dish has a pretty unique flavor and texture.  The onions and blended corn add a bit of a crunch to the generally creamy dish, while the sweet, earthy flavor of the corn is noticeable but not overpowering.  Some dishes made with nutritional yeast can have a very particular (some say unappealing) aftertaste, but that's not the case with this one.   

Accessibility:       

While vegan cream cheese is now pretty easy to find in most grocery stores, nutritional yeast hasn't quite hit the mainstream.  We had to go to Whole Foods to get it--on the plus side, it's REALLY inexpensive (we bought about 1/2 cup for less than $1). 

 Ease of Preparation:         

This is a pretty quick recipe to make, and if you time it right, the noodles will be done cooking just as it's time to toss them with the sauce. 

Non-vegan friendliness:        

This is a tasty dish, but Simon noted that the taste didn't match his expectations based on the dish's appearance.  In other words, the dish looks like a cheesy-flavored dish, but that's not what it tastes like. 

Spinach Lover's Lasagna

Hello Loyal Readers!  After nearly 10 months of avidly following Dinner Is Vegan, you surely know and adore Carol's affable prose and are presumably familiar with Simon's guest posts (spicy corn pakoras, anyone?).  However, I have no doubt that you've all been wondering for ages about this mysterious third roommate, the other half of the non-vegan contingent of the apartment.  Time for the big reveal!  I, Rachel, took the lead on making tonight's culinary creation, and am writing my inaugural guest post about our wonderful Spinach Lover's Lasagna.  In addition to being loaded with vitamins and calcium, this delightful iron-rich entree also gives you big Popeye muscles.

Thar she blows.

A single serving.

Recipe:     
Spinach Lover's Lasagna

• 1 pound lasagna noodles
• 2 packages (10 oz each) frozen, chopped spinach, thawed and drained
• 1 - 16 ounce package lite firm tofu
• 1 tablespoon granulated sugar
• 1/4 cup soy milk
• 1/2 teaspoon garlic powder
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh basil
• 1 teaspoon salt
• 4.5 cups tomato sauce

First, preheat the oven to 350 degrees Fahrenheit and set on a large pot of water to prep your lasagna noodles.  Cook lasagna noodles according to package directions, drain and set aside.

Meanwhile, thaw your frozen spinach in the microwave.  I recommend breaking up the icy chunks with a knife / fist to facilitate the thawing.  In the end, ours took about 15 minutes to thaw on the defrost setting, much to Carol's chagrin.  By the end, there should be no ice crystals remaining, and squeeze all excess water out of the spinach.  I literally grabbed hunks of it in my hand and squeezed over the sink.  Set aside in a large bowl.

Get out your trusty food processor.  Place pressed tofu (I recommend cutting into large chunks instead of cramming the whole block in there), sugar, milk, garlic powder, lemon juice, basil, and salt in the processor and blend until smooth.  The mixture should be creamy but not liquidy.  It really does look and feel like ricotta cheese.

Put the tofu and seasoning mixture into the big bowl with your squeeze-drained spinach.  Combine thoroughly.  At this point you could add some more salt if you like but I found that the 1 teaspoon I added to the blended mixture was plenty.

Then, cover the bottom of your 9 x 13 inch pan with a thin layer of tomato sauce.  Then put down a layer of noodles (probably about 5 noodles, somewhat overlapped, about a third of your total noodles).  Then put down a layer of the tofu filling (use half of the tofu-spinach mixture), and spread evenly.  I recommend putting small dollops all over the noodles and then spreading them out by hand.  Then pour over about half of the remaining tomato sauce, and then another layer of noodles.  Add the rest of the tofu filling and cover with the remaining noodles and finish with the remaining tomato sauce.  To recap, the layers are sauce, noodles, filling, sauce, noodles, filling, noodles, sauce.

Bake for about 40 to 45 minutes, until piping hot and bubbling.  Remove from oven.  Narrowly avoid scalding mouth, impress Olive Oyl, repeat. 

Makes one 9"x13" pan.

Comments:
Taste:          

This lasagna is a really solid dish.  It's not anything particularly exciting or exotic, but it tastes really good and there is some heft to it because of all the layers of filling and noodles.  It reheats well so it's a good dish to make for the week.  Carol describes our version of lasagna as a "less-artery-clogging comfort food" -- a great taste without mounds of cheese and meat!

Accessibility:      

All of these ingredients are inexpensive and pretty easy to find.

 Ease of Preparation:         

We had some struggles with trying to get the spinach to thaw in the microwave, but the "ricotta" filling was easy and the layering of ingredients in the pan was pain free.  Pro tip:  try putting the spinach in the fridge the night before you make the recipe so that it will be already thawed.  The only bad part about this recipe is that it needs to cook for a long time, which is frustrating to growling tummies.

Non-vegan friendliness:        

I think this is a fully satisfying replacement for meaty lasagna.  Carol thinks the tofu does a good job of mimicking ricotta cheese.  She added that it doesn't taste like cheese, to which I reply, ricotta doesn't taste like cheese anyway!