Pasta
1 pack seitan
2 cups fresh basil
1/3 cup olive oil
1 cup walnuts (or pine nuts)
5 cloves of garlic
1/2 cup nutritional yeast
3/4 tsp salt
1/2 tsp black pepper
1) Cook pasta in boiling water. Stop cooking 2-3 minutes early, drain and put aside. Reserve 2 cups of pasta water.
2) Cut seitan into small pieces.
3) Blend all other ingredients in the blender.
4) Put enough pesto sauce in the pot, add pasta water so it is a creamy consistency. Add seitan to heat thoroughly, 2mins. Add desire amount of pasta, mix and serve.
Add cherry or grape tomato if you like in step 4.
Vegan Tequilla Lime Chick'n Pasta
1 cup fresh cilantro (finely chopped)
2 tbsp garlic (finely chopped)
2 jalapeno pepper (finely chopped) (take out seeds for milder taste)
1 cup tequilla
4 limes (juice)
1 cube vegetable stock
1 can of coconut milk
2 tbsp soy sauce or liquid amino (optional)
1 pack seitan (cut to small pieces)
1/2 onion (cut into strips)
1/4 each color bell pepper (cut into strips)
1 box of Pasta
4 tbsp cooking or olive oil
To reduce the number of pots and dishes, it will take longer but there will be less to clean afterwards. Do the prep work (washing and cutting) when you are boiling water/pasta. I will often use the bowls I will serve pasta to hold the prep food.
1) Pasta - get whatever you want. It doesn't matter. If you like your pasta al dente, stop the cooking 2-3 minutes early. Drain and put aside, the pasta will continue to cook. Save at least 1 cup of the pasta water for later if needed.
2) Onion and bell pepper - use 2 tbsp oil to stir fry until your desired cookness, put aside
3) Use 2 tbsp oil to sautee garlic, cilantro and jalapeno pepper for 2 minutes. Add tequilla and lime juice, cook for 5 mins until the alcohol has evaporated. Add coconut milk, vegetable cube and bring the liquid to a boil, turn down the heat and allow to simmer for 10 mins.
4) Turn to medium heat and add seitan to the sauce to cook for 2 mins until hot, add cooked vegetables. Add pasta, mix and taste. Add liquid amino if needed, serve pasta.
Feel free to adjust the ingredient portion to your liking. Use other kinds of vegetables like mushroom, zucchini, spinach or kale.
2 tbsp garlic (finely chopped)
2 jalapeno pepper (finely chopped) (take out seeds for milder taste)
1 cup tequilla
4 limes (juice)
1 cube vegetable stock
1 can of coconut milk
2 tbsp soy sauce or liquid amino (optional)
1 pack seitan (cut to small pieces)
1/2 onion (cut into strips)
1/4 each color bell pepper (cut into strips)
1 box of Pasta
4 tbsp cooking or olive oil
To reduce the number of pots and dishes, it will take longer but there will be less to clean afterwards. Do the prep work (washing and cutting) when you are boiling water/pasta. I will often use the bowls I will serve pasta to hold the prep food.
1) Pasta - get whatever you want. It doesn't matter. If you like your pasta al dente, stop the cooking 2-3 minutes early. Drain and put aside, the pasta will continue to cook. Save at least 1 cup of the pasta water for later if needed.
2) Onion and bell pepper - use 2 tbsp oil to stir fry until your desired cookness, put aside
3) Use 2 tbsp oil to sautee garlic, cilantro and jalapeno pepper for 2 minutes. Add tequilla and lime juice, cook for 5 mins until the alcohol has evaporated. Add coconut milk, vegetable cube and bring the liquid to a boil, turn down the heat and allow to simmer for 10 mins.
4) Turn to medium heat and add seitan to the sauce to cook for 2 mins until hot, add cooked vegetables. Add pasta, mix and taste. Add liquid amino if needed, serve pasta.
Feel free to adjust the ingredient portion to your liking. Use other kinds of vegetables like mushroom, zucchini, spinach or kale.
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