Wednesday, December 21, 2011

Veggie Pasta

Since Winter is now here, and the weather has gotten colder, cooked food has become the basis of my diet once again. And quite happily, I must say.
I think I've decided that raw veganism isn't quite right for me- at least not yet. I feel like I have so much energy now that I eat cooked vegetables and whole grains.

Pasta has long been one of my favorite grain dishes. That, rolled oats, and brown rice.
I especially love pastas with creamy dishes and lots of vegetables!
This recipe is really quick and easy to make, and came out super tasty!

For the veggies:
Swirl sesame oil
3 cloves garlic
1 Chopped bell pepper
2 or 3 C chopped broccoli (I like a lot of it)
1 chopped tomato

2/3 C nutritional yeast
1/4 C plain, unsweetened soy yogurt
2/3 C tomato sauce
1/3 C water
3 Tbsp apple sauce
1 Tbsp maple syrup
1 Tbsp tamari
cumin, salt, and pepper, to taste

1 lb whole wheat pasta

Cooking the pasta according to directions on the package.
Meanwhile, heat the sesame oil on medium heat. Add the garlic. Saute for about 30 seconds.
Add the vegetables and saute until tender.

While the vegetables are cooking, make the sauce. Mix all the ingredients together in a bowl and adjust for flavor.

When the pasta is done, drain, and return to the pot. Add the cooked vegetables and stir in the sauce. Enjoy!