Almost vegan in Denver

It’s a road trip special! Today I’m finally going to tell you about my trip to Denver in late May. (I’m going to follow it up Monday with an entry about my trip to Dallas just this past weekend!) I LOVE road tripping and traveling the Midwest to go to concerts, and I do so every chance I get. The week of May 25-30 was another Nine Inch Nails odyssey for us. Tyler, Henry, Brian, and I drove up to Denver on Memorial Day, 5/25, stayed the night, and explored the city the next day, 5/26, before the show that evening. We then drove back overnight to KC to see the show at Starlight on 5/27. 5/28 was a rest day, but Tyler, Henry, and I were back on the road Friday morning 5/29, bound for Chicago. We made it to town just in time for the show on the lakefront, and left immediately afterward to drive home overnight yet again. (We didn’t get to eat in Chicago, but I’ll be there again later this month, and there will definitely be food on that trip.) What a whirlwind week! It was immense fun, with great friends and stellar shows. I can’t explain it, but being on the open road makes me feel alive in a way that little else does...and that’s a feeling I really need in my life right now.

Now on to the food! On the way from Kansas City to Denver, we ate a late lunch in tiny little Hayes, Kansas. Mexican sounded good, so we stopped at a place called Gutierrez.



I had a black bean-jalapeño tostada with guacamole, rice, and what they called "papas con ajo," or garlic potatoes. The menu made no mention of them being mashed, though. The texture of mashed potatoes makes me queasy, but to be fair to the restaurant, I tried them. They were not my thing. The rest of the meal, though, was fantastic.



We’re sopapilla junkies, so we had to get those for dessert.



Now the bad news: about ten minutes after leaving Gutierrez, I felt nauseous. We had to stop at a gas station so I could...throw up. Not fun. I was upset—the meal was so tasty, it’s not fair it had to make me sick! The boys didn’t feel so hot either, so they bought and took some Pepto. The only things that all four of us ate were the garlic potatoes and the sopapillas. I blame the potatoes, since they were gross anyway.

Sadness...but on to better things. We rolled into Denver quite late, and after driving around downtown awhile, we realized that someone named “Pete” owns about a dozen restaurants there. We selected Pete’s Greek Town Café.



I had hummus, of course. It was alright, but a little chunky for my taste. The pita was good, though.



Henry had some very yummy lemon-oregano potatoes.



We breakfasted at our hotel, and then set out for the Rockies. Tyler lived in Denver a few years ago, so he took us up to Lookout Mountain. The air was clear and dry, and the views were gorgeous.



My favorite memory of the trip occurred on Lookout Mountain. Picture it: the four of us, right next to Buffalo Bill’s grave, sitting Indian-style on the ground, eating fudge purchased at the gift shop. Pretty awesome.

After that, we visited Red Rocks. It’s an outdoor amphitheatre nestled high up in the mountains, flanked on all sides by gorgeous natural rock formations. It's consistently voted best concert venue in the country, and it really lived up to the hype. I was envious of the people running up and down and across the rows of seats—what an amazing workout that would be, especially at that altitude! The scenery was simply stunning.



We bummed around downtown for awhile before looking for a place to eat dinner. We ended up at Buenos Aires Pizzeria. Who knew that Argentina had its own style of pizza?



At the table, we were served focaccia-esque bread with a fantastic herb-packed dipping oil. To start, I ordered fries (not something I eat often, but these were dusted with herbes de Provence, parsley, and sea salt) and their other specialty item: an empanada.



Mine had a savory roasted corn and onion filling, but they had a plethora of choices.



I also ordered a slice of cheese pizza with roasted garlic. Their idea of “really light on the cheese” differed from mine, but it wasn’t too overbearing. The sauce was full of spices, and the crust was tender within, crunchy without. Apparently Argentine pizza is not dissimilar to American, but I can always appreciate a handmade pie. We stuffed ourselves silly, thoroughly enjoyed the NIN show at Fielders Green, and embarked immediately afterward on our long drive home.



Be sure to catch up on my past vacation entries!
Chicago 2008: my first ever post! I didn’t have pics for that trip, tragically, but it’s definitely worth a read!
Dallas 2008: this is a MUST-READ before Monday’s upcoming entry! I love love LOVE Dallas.
Mexican cruise, parts one, two, and three: a Royal Caribbean cruise down the western Mexican Riviera was a truly unforgettable experience.

Grated carrot salad

In 2005, my grandma Nanny and I attended a special event at the Kansas City Culinary Institute. It’s a great little facility in downtown Overland Park that holds a huge variety of cooking classes and events. They host regionally acclaimed chefs on a pretty regular basis, but the advent of Sara Moulton was an especially momentous occasion. Sara is the executive chef of Gourmet Magazine, and at the time, her Food Network show Sara’s Secrets was still on the air. She had just released a book called Sara's Secrets for Weeknight Meals, and was making appearances to promote it. The event at KCCI filled up in a snap, but luckily Nanny snagged us spots among the 100 or so attendees.

It was a really unique opportunity to see a celebrated chef, author, and TV personality in action. First, the crowd gathered in the demonstration area. The kitchen sits on a small stage, and although there is seating for the audience, there were so many people that it was largely standing room only. Sara emerged to a roar of applause, and proceeded to prepare three recipes from her new book (a signed copy of which was included with the price of admission!): this grated carrot salad, white chicken chili, and pecan pie squares. She was relaxed and talkative as she cooked, telling stories of her work at Gourmet Magazine and her time on Cooking Live. After the show, we all filtered into the dining hall to eat the meal that she had just made on stage. As we dined, Sara roamed the room with a glass of red wine, stopping at each table to chat. When she came over to us, I had my picture taken with her (she is a SHORT little lady!) and got to talk to her a little. During the show, she had made a tongue-in-cheek remark lamenting the lack of "real" chefs on the Food Network, and I just had to ask her who she might be referring to. She laughed and demurred, but did disclose that it was probably who I was thinking it was (wink).

Now, the meal, working backwards from dessert...the pecan pie squares were rich and amazing—basically, it was pecan pie filling, poured over a crust made of whole graham crackers and baked. I’ve made them many times since (my friend Emily consistently requests them in place of cake for her birthday). The white chicken chili (at the time I was ok with white meat) was good, though a little creamy for me. The introductory carrot salad, though, was not only the strangest thing I ate that day, but probably the strangest thing I’ve ever eaten. I’d never tasted this combination of flavors before, and haven’t tasted it since. It’s sweet, salty, spicy, briny, and tart all at the same time. I’ve made this again and again, yet I still can’t quite figure it out! Despite how just plain weird it sounds, this salad is deeply delicious and somehow utterly addicting. I urge you to put aside your doubts as I did, and give this complex, scrumptious dish a try.

3T extra-virgin olive oil
1 tsp cumin seeds
1 tsp paprika
1 lb carrots, peeled if desired
1/3 cup golden raisins
1/3 cup chopped pimiento-stuffed green olives
1/4 cup chopped cilantro
2-3 tsp lemon juice, or to taste
1 tsp sugar
1/2 tsp salt, or to taste



Grate the carrots, either by hand or (preferably) in a food processor using the coarse grating disk.



Heat the oil in a small skillet over medium-low heat. Add the cumin seeds and cook until they turn a shade darker and become fragrant, about 4 minutes. Remove the pan from the heat, stir in the paprika, and let the mixture cool. This smells SO good. If you want to keep the salad raw, you can skip this toasting step.



Toss the carrots with the cooled oil mixture. Add the raisins, olives, cilantro, lemon juice to taste, sugar, and salt to taste. If you don’t have golden raisins, I’ve used dried cranberries instead with great success. This time, I didn’t have any fresh cilantro, so I just left it out. You could also use parsley in its place.



Serve at room temperature or refrigerate, covered, and serve cold. If you ask me, it’s by far the best after sitting in the fridge overnight. Though each flavor is distinguishable, they marry so interestingly that every bite communicates the overall sense of “What the– yum!” There’s really no way to accurately illustrate the unique taste of this chewy, crunchy salad—you’ll just have to try it yourself.



PS—Sara has a new show, Sara’s Weeknight Meals, on public television. I haven’t seen it yet, but making this salad reminded me I need to check it out. You should too!

Yield: 8 servings. Per serving: 111 calories, 6.6g fat (.5g sat), 13.8g carbs, 3g fiber, 1.2g protein.

PB–banana “Elvis” cupcakes

These cupcakes from VCTOTW are a tribute to the legend of Elvis’s favorite sandwich. Since my dad is an Elvis buff, I made these for Fathers Day. I only withheld them this long because I’ve posted too many damn cupcakes in the last couple months! But I can’t keep these to myself any longer; they’re just too, too good. I made a half batch of frosting because I chose to just top them instead of also filling them, but feel free to double it if you want them filled.

For the cupcakes:
1/2 cup mashed ripe banana
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/3 cup canola oil
2/3 cup soymilk
2 tsp vanilla

For the frosting:
2T Earth Balance, softened
1T shortening
Scant 3T creamy peanut butter
1 tsp molasses
1/2 tsp vanilla
2/3 cups powdered sugar, sifted
2-4 tsp soymilk

Preheat the oven to 350 degrees. Line a 12-cup muffin tin or a 24-cup mini muffin tin with paper liners and coat with cooking spray. In a large bowl, sift together the flours, baking soda, baking powder, and salt. In a medium bowl, whisk together the sugar, oil, soymilk, vanilla, and banana (make sure it's very well-mashed).



Make a well in the center of the dry ingredients, add the wet mixture, and fold in until just combined.



Fill muffin cups 2/3 full.



Bake for 20-22 minutes for regular cupcakes, or 15-16 minutes for minis. When done, let sit in the pan for a few minutes, then transfer to a wire rack to cool completely. Look at those pretty lil domes!



With an electric handheld mixer, cream together the Earth Balance and shortening at medium speed until smooth. Add the peanut butter, molasses, and vanilla...



...and beat until very smooth, 2-3 minutes. Beat in sugar a little at a time (mixture will be very stiff).



Dribble in the soymilk a little at a time, beating continuously until frosting is pale tan and very fluffy.



I used my fancy schmancy piper to frost these, but it turned out I needn’t have bothered to do such a pretty job—after awhile at room temperature, the frosting softens and becomes slightly melty. No matter; it doesn’t affect the taste at all. After frosting, you can garnish the cakes with banana chips or crushed peanuts if you like.



I LOVED LOVED LOVED these. I know I say I love a lot of things, but these are my favorite cupcakes I have ever made. They beat out such heavy hitters as pumpkin chip, mousse-filled hazelnut, tiramisu (a CLOSE runner-up), and German chocolate. That’s a big deal! My favorite smell is the world (which I don’t think I’ve ever mentioned) is fresh-baked banana bread, and when you top that with a frosting made with my beloved friend peanut butter, my heart (/tummy) can’t help but flutter.



Yield: 12 regular or 24 mini cupcakes. Per cupcake (regular): 237 calories, 11.2g fat (1g sat), 32g carbs, 2g fiber, 3.1g protein.
Per cupcake (mini): 119 calories, 5.6g fat (.5g sat), 16g carbs, 1g fiber, 1.5g protein.

If you like this, you might also like...
German chocolate cupcakes
Dreamy creamy tiramisu cupcakes
Hazelnut cupcakes w/chocolate mousse filling

Moroccan harira stew

I know it’s summer, but when I stumbled upon this recipe, I was intrigued. Yes, it’s hot out, but this harira (stew) has so many fresh ingredients and flavors that it doesn’t taste heavy. A tadouira is a mixture of flour, tomato paste, and cilantro, and is used as a thickener here. Vermicelli are tiny noodles (commonly used in Indian desserts, actually), but if you can’t find them, just take some Italian vermicelli or angel hair pasta and break it into small, 1/2-inch pieces.

For the harira:
1/2 cup green lentils
1T olive oil
1 large onion, chopped
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 tsp ground ginger
1/2 cinnamon stick
15-oz. can chopped tomatoes, drained, liquid reserved
2 cups vegetable broth
15-oz. can chickpeas, rinsed and drained
1/2 cup vermicelli

For the tadouira:
2T all-purpose flour
1/4 cup chopped cilantro
2T lemon juice
1T tomato paste

Bring a small pot of salted water to a boil, add lentils, and cook for 2 minutes. Drain and set aside. Heat the oil in a large pot over medium heat. Add the onion, parsley, cilantro, ginger, and cinnamon stick and sauté for 5 minutes, or until the onion is soft.



Stir in the tomatoes and sauté for 5 minutes more.



Stir in the broth, chickpeas, lentils, reserved tomato liquid, and 4 cups water. Season with salt and pepper and bring to a boil. Cover, reduce heat to medium-low, and simmer for 40-45 minutes or until the lentils are tender, stirring occasionally.



Meanwhile, make the tadouira by whisking the flour with 1 cup water in a small bowl. Whisk in the cilantro, lemon juice, and tomato paste.



When the harira is almost done, stir in the tadouira and vermicelli and cook for 3 more minutes, or until the noodles are soft. Season with salt to taste, and remove the cinnamon stick before serving.



As far as I’m concerned, you just can’t go wrong with these ingredients. I love this combination of vegetables and legumes, and the fresh herbs really brighten up the earthier components. I’m sure you could make it in a slow cooker, too. No matter what season it is, I LOVE ethnic comfort food!



Yield: 6 servings. Per serving: 238 calories, 4g fat (.6g sat), 44g carbs, 8g fiber, 9.3g protein.

If you like this, you might also like...
Chickpea lentil slow-cooker stew
Three-bean vegan chili

Blueberry cornbread muffins

With a bounty of summer berries at my fingertips, it was about time I baked with them (something besides my famous blueberry cobbler, that is). I turned again to Vegan with a Vengeance, and reduced the fat a little bit in the sunny blueberry-corn muffins. I took these to my friends’ 4th of July cookout, so I made them red-white-and-blue (er, more like pink-yellow-and-blue, but it’s the thought that counts) by crowning each one with a plump little raspberry.

1 cup cornmeal
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1T baking powder
1/2 tsp salt
1/3 cup sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
3/4 cup soymilk
2T soy yogurt
1 tsp vanilla
Zest of one lemon
1 1/4 cups blueberries
12 raspberries, optional

Preheat the oven to 400 degrees. Grease a 12-cup muffin tin with cooking spray. In a large bowl, combine the cornmeal, flours, baking powder, and salt. In a medium bowl, whisk together the sugar, oil, applesauce, soymilk, soy yogurt, vanilla, and lemon zest. I also tossed the berries in another bowl with a couple spoonfuls of the dry mixture.



Pour the wet ingredients into the dry, stirring with a wooden spoon until just combined. Carefully fold in the berries. Sorry for the blurry photo here...



Spoon the batter into the muffin cups, filling each about 3/4 full. Gently press a raspberry in the center of each, and sprinkle with a little sugar if desired.



Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.



These muffins are not too sweet on their own, so they’re great with a little Earth Balance or butter for spreading, and/or jam or jelly for smearing, and/or agave nectar or honey for drizzling. They’ve got just the right amount of crumble, and I like how each burst of blueberry complements the coarse, almost crunchy nature of the cornmeal. They’re perfect as handheld snacks, a light dessert, or (my personal choice) breakfast. No matter when or how you eat them, they make a summery, guilt-free treat.



Yield: 12 muffins. Per muffin: 155 calories, 5.4g fat (trace sat), 24.4g carbs, 2g fiber, 2.8g protein.

If you like this, you might also like...
Cherry almond muffins
Banana wheat germ muffins

Curry lentil crackers w/spinach-avocado dip

When I ordered Brendan Brazier’s The Thrive Diet from Amazon a couple weeks ago, I couldn’t wait till it came in the mail to try out one of his nutrient-dense dishes. A web search yielded this cracker recipe on the Vegetarian Times site. Curry + lentils? It was made for me! It also brought to mind another VT recipe for a great raw Indian dip I’d had my eye on for some time, and it just so happened I actually had spinach in my fridge (left over from my green smoothies). I knew they’d make a perfect pair.

For the crackers:
1/4 cup chickpea flour
1/4 cup cooked or sprouted lentils
1/4 cup sunflower seeds
2T balsamic vinegar
1T coconut oil
2 tsp curry powder
1 tsp cumin
1/2 tsp agave nectar
Salt to taste

For the dip:
4 cups (about 6 oz.) spinach leaves
1 large avocado, peeled, pit removed
1 1/2 tsp lemon juice
1/2 tsp seasoned salt
1 clove garlic, peeled
1/4 tsp curry powder
1/8 tsp minced fresh ginger
Dash chili powder
Dash cayenne pepper
Dash cumin

Preheat oven to 300 degrees. In a food processor, combine all cracker ingredients. If you don’t have chickpea flour (I happen to, since I cook a decent amount of Indian food), I’m sure whole wheat pastry or all-purpose would work fine.



Pulse ingredients together, then process until incorporated. It will still appear grainy.



Lightly grease an 11x15-inch baking sheet with cooking spray or extra coconut oil. Spread the mixture on the baking sheet as thinly as possible. I used a wooden skewer as a miniature rolling pin, but this was still the best I could do:



Not quite a full pan, to say the least. Oh well; just call it "rustic." Gently score it with a knife to mark desired cracker size before baking. I also sprinkled them lightly with salt. Bake for 25-30 minutes. Remove from the oven and let cool before breaking apart.



Meanwhile, make the dip. So as not to overload the food processor, I pulsed together half the spinach and half the avocado first, then added the other halves of each.



Once roughly chopped, add the remaining ingredients...



...and process until smooth. Transfer to a small bowl or container and refrigerate. The longer it chills, the yummier it gets. When the crackers have cooled completely, dip away! Is that a ridiculously vibrant green, or what?



The crackers are delicate, but hold up just fine against the lightly-textured dip. They’re hearty and filling (remember, all the saturated fat in these is coconut-derived), and the flavor is super-unique. I could pick out a faint taste of sunflower seeds, a tiny tang of balsamic, and just a whisper of curry and cumin. They’re salty, savory, and full of "umami." When the crackers are gone, there will be plenty of dip left, so plan to eat it with raw veggies, in sandwiches, on pita bread, as a veggie burger topping (which I tried; delicious!) or any other way you can dream up. Despite the seemingly minimal seasoning, it packs a massive flavor punch. I don’t see seasoned salt called for often in recipes, but I think it really made a difference here. And I’m telling you, this dip is downright silky. The luxuriously smooth avocado sends the spices spinning in all directions across your palate. And I couldn’t taste the spinach! Victory!



Crackers—Yield: 2 servings. Per serving: 258 calories, 17.6g fat (7g sat), 18.5g carbs, 6g fiber, 8.8g protein.
Dip—Yield: about 2 cups. Per 1/4 cup: 102 calories, 8g fat (1g sat), 8g carbs, 5g fiber, 2g protein.

If you like this, you might also like...
Indian spice hummus
Tuscan white bean dip

Rotini with walnut sauce (×2)

The first recipe I wanted to make when I bought Giada de Laurentiis’s third book, Everyday Pasta, was her rotelli with walnut sauce. As I was compiling a shopping list before leaving work one day, I googled the recipe so that I could pick up the goods on the way home. In my search, I came across Mark Bittman’s recipe for pasta with walnut sauce, from How to Cook Everything Vegetarian (which I also have at home). The two recipes were the same idea, but there were some subtle differences in ingredients and technique. I decided to play a little game—I would make a half batch of each sauce, and see how the two compare. Giada vs. Bittman! (My vegan interpretations of each, that is.)

One note before we begin: I cooked up a single box (13.25 oz.) of rotini and split it between the two sauces. I ended up wishing I’d cooked two boxes. These are half batches of sauce, but they made WAY more than was needed to coat the pasta. Maybe it’s just me—I guess when it comes to rich and creamy-ish sauces, a lot of people like their pasta swimming in it. I, being averse to most rich and creamy-ish things, do not, and it was just too cloying to me. I loved the flavor, but couldn’t handle that much of it. I’m sad to report that I ended up putting about 1/3 of the noodles in a colander, rinsing them clean, then mixing them back in, just to cut down on the heaviness. Such a waste! Unless you want walnut sauce with pasta instead of pasta with walnut sauce, make a full box of pasta for each half batch of sauce.

For Giada’s recipe:
1 box (13-16 oz.) whole wheat rotini
2/3 cup walnut halves, toasted
1T Earth Balance
1/2 tsp salt
1/4 tsp black pepper
1/3 cup extra-virgin olive oil
2T nutritional yeast
2T dry breadcrumbs
1/4 cup plain soymilk
1/4 cup chopped flat-leaf parsley



Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package directions. Drain, reserving a cup of the pasta water. Meanwhile, combine the walnuts, Earth Balance, salt, and pepper in a food processor and pulse to combine.



With the machine running, drizzle in the olive oil in a steady steam. Once incorporated, pulse in the nutritional yeast and breadcrumbs. With the machine running, drizzle in the soymilk in a steady steam. Once incorporated, transfer the mixture to a large bowl.



Pretty, um...weird-looking, huh? Instead of adding the pasta followed by the pasta water, I put in about 1/2 cup of the water first so that I could smooth it out (and make it a little more appetizing/attractive).



Muuuch better. Add the hot cooked pasta and stir to distribute the sauce. Add the reserved pasta water, 1/4 cup at a time, until the sauce completely coats the pasta, using only as much as is needed (I didn’t need much extra, having thinned it out before). Sprinkle with parsley, toss and serve.

For Bittman’s recipe:
1 box (13-16 oz.) whole wheat rotini
1 small slice Italian bread
1/4 cup plain soymilk
1/2 cup walnut halves, toasted
1 clove garlic
2T nutritional yeast
2T dry breadcrumbs
1/4 cup extra-virgin olive oil
Salt and black pepper to taste

Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package directions. Drain, reserving a cup of the pasta water. Soak the bread in the soymilk.



Let me pause for one moment here to tell you why I did what I did. Though I absolutely love bread, and am in fact a bit of a fiend for it, I almost never have it in my house. I’d say I buy, on average, 1-2 loaves of bread per year. Why? I just don’t use it IN things. I don’t eat sandwiches, so that nixes that. Though I love a good slice of bread toasted, drizzled with olive oil, and sprinkled with garlic salt, I get my fill of such things in restaurants, and I don’t want to have to eat a whole loaf of bread that way. As for recipes, I almost never make any that require bread. The last time I had bread in my fridge was for my white bean and broccoli pasta toss, which necessitated fresh breadcrumbs. And I struggled to use the rest of that loaf! So anyway, I generally don’t buy bread, and I certainly wasn’t going to buy any just to use one slice here. Instead, I did some off-the-cuff problem solving in the store, and grabbed three packets of these little Lance bread sticks off the salad bar. Since they were going to be soaked and ground, the texture difference didn’t really matter.

So, whatever kind of bread you have, soak it in the soymilk. Combine the nuts, garlic, nutritional yeast, and breadcrumbs in a food processor and pulse to combine. Then, with the machine running, add the oil gradually, using just enough so that the mixture forms a very thick paste. Add the bread-and-soymilk mixture...



...and just enough water to make a saucy mixture. Season with salt and pepper to taste.



Transfer to a large bowl and toss with the hot pasta. If the sauce appears too thick, thin it with the pasta water, a little at a time. Adjust seasoning to taste, and serve.

And now, the finished products, side by side:



Which is which, you ask? Well, I have a confession to make—I don’t exactly remember. I’m 75% sure that Giada’s is on the left and Bittman’s is on the right, but I can’t be certain. You know what, though? It doesn’t matter. They tasted nearly identical. Despite the extra 57 calories and 6.8g fat, Giada’s version was only marginally richer, and even that difference was barely detectable. Both were deliciously nutty and just barely creamy, with deep olive oil undertones and a hint of hearty "cheesiness" from the nutritional yeast. If I must pick a winner, I’d say the edge goes to Bittman, simply because his tasted just as decadent, but had fewer calories and less fat. Hooray for experimentation!

So after all that work of making two separate sauces, would you believe I ended up just mixing the batches together to pack up as leftovers?



Giada’s recipe—Yield: 6 servings. Per serving: 458 calories, 23.7g fat (3g sat), 54g carbs, 8g fiber, 13.2g protein.
Bittman’s recipe—Yield: 6 servings. Per serving: 401 calories, 16.9g fat (2g sat), 54.6g carbs, 7g fiber, 12.9g protein.

If you like this, you might also like...
White bean & broccoli pasta toss
Spaghetti with raw tomato sauce
Tofu parmigiana alla marinara