Saturday 20 February 2010

Just another scrambled tofu.

This time with onions, a little chicory and parsley. Ate it with a sesame bagel with mango-chili-spread, a big cappuccino and cold orange juice. Saturdays can be so great.

Sunday 14 February 2010

Parpadelle With Oyster Mushroom Sauce

200g parpadelle
200g oyster mushrooms
250 ml Soycream
1 small onion 
3 cloves garlic
fresh parsley
salt, pepper,
1 teaspoon vegan red pesto (optional)
1 teaspoon olive oil

A creamy sauce with the distinguish flavour of oyster mushrooms and garlic:
Cut mushrooms into stripes and fry in olive oil. Add onion and garlic and fry for about 5 minutes, stir from time to time. Cook pasta while preparing the sauce.
Add soycream to mushrooms and season with salt and pepper and the red pesto and add maybe a little from the pasta water and stir well. Let simmer on low heat til the pasta's done.
Serve pasta with the sauce and add a lot of fresh cut parsley. It's quite quick, the sauce takes only a few minutes and will be done if the pasta is!