Thursday, December 17, 2009

Festive and Fast

Here is a simple dish, which could be referred to as festive due to the red & green of the tomatoes and green pepper, that takes little time to prepare, and is gluten free as well as vegan. Before I get to that, can one make a vegan latke? I'd say there are plenty of vegan latke recipes out there, the main difference would be the omission of egg, but we know that can be easily replaced by a little flax seed and warm water. Mine turned out more like hashbrowns than pancakes, and I prefer to fry them in a little canola oil as olive oil may over-power the flavor, unless that's what you want. Basically shred 1 and ½ potatoes, mince ½ onion, add a clove of minced garlic, 1 tablespoon flaxseed w/1 tablespoon hot water, salt and pepper to taste. Fry in a pan with a little oil, and turn when the one side browns. This will make about 6-8 fritters, and just about serves two hungry vegans.

So for the easy festive dish I made for supper, boil 1-1/2 cups dry gluten free pasta (brown rice flour) in a good sized pot of water with 1 teaspoon toasted sesame oil and ½ teaspoon salt, along with ½ teaspoon oregano. In a medium saucepan, saute in 2 tablespoons oil 3 cloves garlic, the rest of the onion leftover from your latkes, minced, and one package of flavored tofu cubed. Also add ½ teaspoon chili powder, ½ tspn oregano and basil, ¼ tspn cumin, and ¼ tspn celery salt, along with ¼ tspn onion powder. Saute just long enough to get the onion translucent; don't let the garlic burn. Once this happens, add a big can of crushed tomatoes (16 oz or so) and a little salt & pepper, along with ½ green pepper chopped, 1 level teaspoon light agave syrup, and ¼ teaspoon thyme. Bring this to a mild simmer; once the green peppers start to change color, serve immediately over top the pasta*.

*I recommend rinsing the pasta in hot water at this point. It will taste much more mild than if you don't. I'm guessing it has something with the way the brown rice basis cooks; will need to investigate.

This recipe is fairly filling for the few ingredients and seemingly “lightness of fare.” After a bowl and a half I was stuffed, and ready for a g/f cookie.

Ingredient List (see recipe for amounts)

gluten free pasta
sesame oil
canola oil
celery salt
salt & pepper
light agave syrup
green pepper
flavored tofu
can of crushed tomatoes

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