Ziti con Broccoli

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Wanting a quick meal recently, and wanting to add something to our 52 cookbooks list, I opened our copy of Urban Vegan for the first time in quite a long time. I was glad I did because this recipe for Orecchiette con Broccoli was fabulous (even though we didn’t have orecchiette and I used ziti instead). It’s basically a ton of garlic simmered in a ton of olive oil and mixed with pasta and broccoli. We topped it with what some call “vegan parmesan” and what we just call “pasta sprinkle” (because while delicious in its own right it’s really not much like parmesan). To make this particular batch of pasta sprinkle I ground up about 1/4 c. almonds, 2 Tbs. hemp seeds, 3 Tbs. nutritional yeast and 1/4 tsp. salt. Regardless of what it’s topped with though this is one pasta dish we’ll have to make more regularly!

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Happy Easter!

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Given the holiday today it was a fine time to add Alicia Simpson’s Quick and Easy Vegan Celebrations to our 52 cookbooks list. We don’t use this book too often but we do open it up from time to time to get ideas for holiday meals. There are lengthy recipe collections for each major holiday and from the Easter chapter we made the Broccoli Frittata and Hidden Treasure Muffins (which are sweet potato and applesauce muffins made with whole grains). Either or both of these recipes would work equally well for breakfast or brunch but they made a fine dinner too.

To those who celebrate Easter we hope you had a wonderful holiday!

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Tofu and Broccoli with Hoisin-Ginger Sauce

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First some fun news. We’re going to be testing recipes for Robin Robertson‘s next cookbook! There’s not much more we can say about it right now but we’re really looking forward to it. Helping Robin with her next book reminded me of a time long ago when we reviewed one of her previous books on our first blog. One of the recipes we wrote about was the Tofu and Broccoli with Hoisin-Ginger Sauce. Looking back at our Eat Air blog from that time brings back a lot of memories because that was when Darlene was pregnant with our first child. Now that kid is not only old enough to help in the kitchen but even to use a knife (albeit with lots of our supervision). Yikes!

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I thought he might enjoy this recipe and he certainly did. I dialed back the heat and kept it pretty mild but it still had a little kick from the ginger and he picked up on that. He still cleaned his plate though so we were happy. The recipe is really simple – mainly a tofu and broccoli stir fry with the addition of scallions and fresh ginger. The sauce is a mixture of hoisin sauce, soy sauce, water and a little chili paste. Delicious! We definitely shouldn’t wait almost 8 years before making this one again!

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Omaha Yakisoba

A quick post to let you know we’re still here. And that we’ve really been enjoying cooking from Isa Does It. Many nights we’re just whipping up something quick without taking the time to look in a cookbook but when we do decide to cook from a recipe (or at least find one to use as a guide) this has been our go-to book. Tonight we had a red cabbage we needed to use and Isa’s Omaha Yakisoba recipe was a great way to use that cabbage. Alas, we didn’t have udon noodles but it was quite tasty with the whole wheat linguine we did have.

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