Now HERE is an oldie-but-goodie recipe I haven’t made in ages!
Way back in 2002 or so, when LeeLee and I were decidedly progressing toward full-on vegetarianism, I sent away to PETA for their Vegetarian Starter Guide (a very handy resource to this day, I must say!). It arrived in the mailbox as advertised, and instantly I was smitten by the plethora of recipes that were included on several pages in the middle of the booklet. So smitten, in fact, that I got straight to work, making vegetarian shepherd’s pie, an enchilada bake, and, in a decadent twist, ziti with sun-dried tomato cream sauce. It was that last recipe that I made again tonight – and have made many times in the years in between!
This meal is so easy to make, but it tastes so downright complicated that it’s a wonderful one to share with friends and other assorted guests. While the pasta boils, simply blend silken tofu, sun-dried tomatoes, salt, pepper, basil, garlic, olive oil, and balsamic vinegar in a food processor until smooth, and then toss with the drained pasta once it’s done cooking. Then add artichoke quarters and parsley and dig in!
We served the meal tonight in my bright blue Le Creuset, just to give it an air of additional class, and enjoyed a breadstick on the side and a glass of wine to boot. And the final result was just glorious! The sun-dried tomatoes bring a nicely sweet tang to the dish while the silken tofu turns the consistency into a creamy wonderful blend. The artichokes give the dish some bite, while the parsley freshens the meal right up! Add a little nutritional yeast on top in lieu of vegan parm, and you’ve got a complete dinner that just can’t be beat.
Hooray for the Vegetarian Starter Guide – even lo these many years later!
:)