2009
10.05
10.05
As promised, here’s the report on the pasta sauce I made last week with the organic basket goodies.
Since it was really cold on Thursday, I needed an extra dose of comfort. So I took a plate, piled a bit of leftover pesto-covered spaghetti on, followed by sauce and topped it off with a nice sprinkling of (yes, more) grated cheese. I threw it under the broiler, and voilà! Spaghetti au gratin. I haven’t had pasta like this since I was a kid. Now that’s comfort food. But there’s a secret ingredient… Dark chocolate!
Filthy rich pasta sauceServes 6 to 8
1 cup each red onions and red peppers, diced
1 fresh cayenne pepper, finely minced
1 bulb garlic, roasted
1/3 cup dry white wine
1 teaspoon dried basil
1 can diced tomatoes
1 can tomato paste
1 package of prepared TVP, I used PC-brand seasoned ground soy
1/3 cup sliced black olives
2 to 3 grams of 85% dark chocolate
1/4 to 1/3 cup grated vegan cheese, I used Earth Island’s Vegan gourmet Monterey Jack*
Salt & pepper to taste
Slowly sauté the onions and both types of pepper until near caramelized, then add wine and dried basil to let simmer for about 5 minutes. Crumble in the prepared TVP and stir. Throw in the cans of diced tomatoes and paste, mixing well to heat through. Mash up the roasted garlic cloves and mix in. Be sure to lower the heat enough to avoid volcano-like splattering.
You’ll want to add your dark chocolate here, stirring until melted. Don’t freak out, this will add depth to the sauce. Then stir in the olives. To make the sauce richer, I melted the grated cheese into the sauce. Salt and pepper to taste. Turn off the heat and let sit for as long as your grumbling tummy can stand. I say this because this sauce tastes even better the next day. Serve over your favourite type of pasta and enjoy!
* I swear by this vegan cheese because it melts. And the Monterey Jack version is a bit tangier than the Mozzarella, which is mild and flat-tasting — good for when you just want melty goo.
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