Potatoe Pasta

This blog has been started mainly because I don't like how Facebook announces to the whole world when you make notes. Also, more and more of my friends are becoming vegetarian/vegan, I needed to find new ways to cook to satisfy everyone's needs.

So here's my first post: Potatoe Pasta. It may sound a little weird, but it's good, I promise. It starts out looking kind of soupy, but the sause will thicken and before you know it you'll have something that looks like a cream sauce!

The original recipe calls for panceta, but for you can either 1) eliminate it or 2) use vegan bacon (I'm not brave enough to try that...but I have friends who do eat it). Also, please use some soy creamer (you can find it in the creamer section of your more well stocked grocery stores)! This is one of the ingredients that helps thicken the sauce. Plus, it tastes good. And if you can find vegan parmesan cheese, this is an EXCELLENT addition. :-D Overall, this is a good, hearty meal that is really good on a cold night.

Also, feel free to add whatever vegetables you want to this dish. It could work with almost anything, and it will still turn out wonderful!



Pasta e Patate

Ingredients
1/4 cup oil (olive, canola, or grape seed all work well)
4 slices vegan bacon, cut up in small pieces (optional)
1/2 white onion, chopped
2 celery stalks, chopped
2 carrots, roughly chopped
1/2 bell pepper, chopped
2 potates, cubed
1 12 oz. can whole tomatoes (with juices)
2 1/2 cups of water
10 oz (a good handful or 2) of spaghetti or short pasta
A few dashes of unsweetened soy creamer (optional, but SO GOOD)
1/4 cup parmesan cheese

Directions
1. Get a BIG pot, because the small ones won't hold everything. I had to switch halfway through...so make sure this is your first step.
2. Add oil and bacon to the pot. Cook until bacon is cripy.
3. Add onions, celery, carrots, and bell peppers. Season with salt and pepper. Cook until onions are sauted (about 5-10 minutes).
4. While the onions are saute-ing, take your canned tomatoes and put it in a blender. Puree the mixture until there are no large chunks of tomatoe in it.
5. Add potatoes. Cook for about 10-15 minutes. Be sure stir the vegetables regularly so that the potatoes don't stick to the bottom of the pot.
6. Add the tomatoe puree and the water. Yes, all 2 1/2 cups of water. It is needed. Bring this to a boil.
7. When the liquid is boiling, add the pasta. If using spaghetti, break it into pieces before adding. If using small pasta, just throw it in! Mix the pasta to make sure it's incorporated into the mixture.
8. To help thicken the sauce, add a couple of dashes of soy creamer into the mixture.
9. Mix in the cheese.
10. Allow your sauce to thicken. If you just turn the heat up to medium high and stir every once in a while, it will do its thing.
11. After the sauce thickens, turn off the heat and let it sit for a little bit. The sauce will thicken even more and will resemble a cream sauce.
12. Serve with a little drizzle of EVOO and more cheese.

More recipes to come! Hope you enjoy!