Posts Tagged ‘quinoa pasta’

Welcome to Vegan Without

October 21, 2010

It’s dinner time, and you are sick of salads, stir fries without substance, and dry “rice bread” that leaves much to be desired. The standard vegan standby of a frozen “veggie meat” meal is out because almost all of them contain soy or gluten (or both!) and you are not able to eat either.

First I’d like to mention Sunshine Burgers, because they are vegan, as well as soy and gluten-free. If you can get them, they are yummy, but a bit soft as far as texture. Unfortunately they aren’t available where I live now, so I must be creative. Of course we still lack something to eat the burgers on, so I hope to be experimenting with rolls in the near future.

Now for a dinner that is easy, healthy, and yummy: Roasted eggplant over pasta.

This recipe uses a couple of convenience items that you may or may not be able to get locally. You need pasta, and there are several gluten-free pastas out there. Most are rice or corn-based, and have varying textures. My favorite is a quinoa based pasta by Ancient Harvest. The bite sized shapes have a very small window of “readiness” where they aren’t crunchy anymore but aren’t mush. The spaghetti is much more forgiving, and even my husband who loves plain white pastas likes this one. You may be able to find it in a health food store, but it is also available online.

This recipe also greatly benefits from cheese. Later I’ll cover how to make your own cheese, but for now, Daiya mozzarella works really well. Even people who eat “real” cheese like it. It melts, has some stretch, and a good flavor.

Ingredients:

  • 1 pound of your favorite gluten-free pasta
  • 2 medium eggplants washed and diced into 1″ cubes
  • 1 quart of your favorite pasta sauce (we’ll make our own another day)
  • 1 8 oz bag of Daiya mozzarella cheese
  • Salt to taste

Directions:

  • Spread the eggplant cubes no more than 2 cubes deep in a large baking dish (9″x13″) and sprinkle with salt. You don’t need a lot of salt, but if you don’t use any the eggplant ends up being very bland.
  • Place in a 450* oven for 30-40 minutes until the eggplant is soft and starts to brown.
  • While the eggplant is roasting, prepare your pasta according to the package directions, then drain.
  • Toss your pasta with a small amount of sauce to keep it from drying out and sticking.
  • Pour the rest of the sauce over your roasted eggplant in the baking dish, sprinkle with cheese, and roast for another 5-10 minutes until the cheese is melted.
  • Serve the eggplant over pasta.

A yummy dinner that is easily multiplied or divided based on your needs. When I make this my husband and I get 3 meals each out of it, so it’s about 6 servings.

I appreciate feedback, so please leave comments, especially if you make the recipe. Thank you!

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