This type of veggie pasta has been a long-time favorite of mine due to its simplicity and tastiness. Today I decided to pair it with a side of cardamom-spiced carrots.
There are endless variations for this veggie-pasta sauce. Today I started by sauteing half an onion, then browning some Boca-crumbles (enough for about 4 servings). Meanwhile, I microwaved a package of frozen chopped spinach. After the faux-meat was brown, I added a sprinkle of red pepper flakes, then the spinach and a good dose of pasta sauce, and cooked until warm. Other delicious veggies for this sauce might include mushrooms, zucchini or summer squash, carrots, and red or yellow bell peppers. You could also use tempeh or tofu as the protein. I topped it off with parmesan cheese.
For the carrots, I thinly sliced four carrots and sauteed them in some olive oil. As they were almost done, I added a pinch of powdered cinnamon and ginger, then about a half teaspoon of powdered cardamon. I also added a splash of agave nectar to sweeten it up. They turned out pretty darn delicious, and are almost a dessert! I later attempted an actual dessert of a pear tart, but I somehow messed up the dough and it was a little goopy plus burned around the edges. Barely salvageable, but oh well.
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