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Sunday, September 15, 2013

College Cooking: Carrot Puree with Mushroom TVP Mince over Veggie Pasta

Servings: 1 large plate or 2 small bowls |  Time: 40 minutes

3/4 cup penne pasta
Earth Balance butter
Go Veggie Parmesan
2-3 organic big carrots
handful o' baby bellas
few sprigs of cilantro
a clove of garlic
1/4 cup TVP
1-2 tsp Nooch
1/4 onion, diced
1/2 cup veggie broth
1/2 dairy-free milk
1 tsp turmeric
1/4 tsp cayenne
1/2 tsp pepper
pinch sea salt

Bring a small pot of lightly salted water to boil. Wash and quarter your carrots. Add to boiling water, uncovered, for 10-15 minutes. Use a slotted spoon to remove the carrots and place in a food processor. Set aside to cool. Reserve the water.
To a small bowl add your TVP and 1/2 cup of low-sodium veggie broth. Set aside to rehydrate for 10 minutes.
Add cayenne, turmeric, pepper, nutritional yeast, and a pinch of sea salt to the food processor. Add your favorite non-dairy milk (I used plain almond but coconut would also work well). Blend a few times.
Mince your onions and garlic. Sauté in a small pan with a little Earth Balance. Add half to your carrot puree. Blend. Add more milk or veggie broth to your desired consistency. I also left a few carrots chunks in my puree.
Bring your reserved water to a boil again. When ready, add your pasta. I used gluten-free multicolor veggie penne, but use your favorite. When ready (mine took 5 minutes) drain and add back to pot. Stir in a teaspoon of Earth Balance and a few generous sprinkles of cheese, or omit. This reminds me of picky toddlers who only like pasta this way. Or poor unhealthy college students...but we're adding veggies!
Slice one mushroom into four. Mince all the rest. Add to your sauté pan of garlic and onion with the TVP. Cook over a medium-low heat for 5 minutes.
Plate your pasta. I made a hole in the middle. Pour your carrot puree. Add your mince. Sprinkle with cilantro and vegan parm...
Enjoy!

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