“I’ll be honest. I love food, I love to cook, but I don’t love to do it all the time. After a long day in the professional kitchen, I often find myself feeling rather burned out for my personal kitchen. That’s when I head for the containers of hummus or other quick foods I’ve got sitting around, or I head to the kitchen to make something fast and easy, something that doesn’t require a lot of thought, but tastes great and leaves me satisfied for the rest of the night. This issue is dedicated to everyone else who goes through a similar experience and contains recipes for breakfasts, main dishes, sides, and even super-fast desserts!”
As a teaser, I have a sample recipe from this month’s issue. It’s rich, creamy, earthy, and warm. Chef Jason ups the “hearty” factor in this recipe so that you can enjoy a lighter meal that satisfies in the cooler months …
But first, a quick note. As mentioned, this issue is completely free – it is actually an e-magazine, and ready for download right now. For those who want a little something extra, you can become a Premium Subscriber with a small donation to the cause. Premium Subscribers will get a set of bonus content in mid-November, including recipes for Polenta with Roasted Garlic Sauce, Noodles in Spicy Hoisin Peanut Butter Sauce, Super-quick Stuffed Poblanos, and ten other recipes! To become a Premium Subscriber, head over to http://veganculinaryexperience.com/VCESubscribe.htm and help support the VCE.
Now enjoy the sample recipe below and get the full e-magazine for free at www.veganculinaryexperience.com.
- 4 oz. whole wheat penne pasta
- water for boiling pasta
- 12 oz. soft silken tofu
- 2 cloves of garlic
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 12‐15 fresh shiitakes, sliced
- 1 tablespoon minced fresh parsley
- Bring the water to a boil.
- Add the noodles and stir for about 1 minute.
- Puree all the ingredients for the sauce.
- Slice the shiitakes.
- Mince the parsley.
- Add the sauce and shiitakes to a pan and simmer them over a medium heat for about 5 minutes.
- Once the noodles are done, drain them and plate them.
- Top with the sauce and shiitakes, finishing the dish off with fresh parsley.
Raw and/or Soy-Free Variation: You can make the sauce using cashew cream instead of tofu. Once you’ve got that done, lightly salt the shiitakes and then place a weight over them. Let them sit for about 20 minutes, then add them to the sauce. Serve over shaved carrots.
Gluten-Free Variation: Use your favorite gluten-free pasta in place of the whole wheat penne.