HAPPY SPAGHETTI SAUCE

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HAPPY SPAGHETTI SAUCE

By Griggs Irving, Vegetarians of Washington, Seattle, WA

 

This easy-to-make sauce, with its mystery ingredient (apple), has

long been a winner with family and friends. You can use any type

of pasta for this dish. I suggest capellini (angel hair), as it

cooks in 4 minutes and kids seem to like the really thin strands.

 

Serves 4

 

2 tablespoons canola or safflower oil, plus more if needed

2 apples, cored and diced (with or without skins -- your choice)

1 medium onion, chopped

16 ounces firm tofu, cubed

1 (26-ounce)jar of your favorite prepared commercial meatless

spaghetti sauce

1 pound of your favorite pasta

salt to taste

 

Put the oil in a large skillet and heat over medium-high heat

(add more oil if necessary to coat the entire bottom of the pan)

and heat until shimmering. Add the apple cubes and sauté,

turning often, until they are golden brown on all sides. Using

a slotted spoon, remove the fried apple cubes from the skillet

and set aside, leaving the oil in the pan.

 

Add the chopped onion to the skillet and fry until wilted and

just beginning to brown. Reduce the heat to medium-low, add the

spaghetti sauce, tofu cubes and apples, and cook until all the

ingredients are heated through.

 

While the sauce is cooking, bring 4 quarts of water to a boil

in a large pot, and salt it generously. Prepare the pasta

according to package directions.

 

Chef's tip

To get every last bit of spaghetti sauce from the " empty " jar,

Griggs suggests pouring a splash of already opened nonalcoholic

wine (white or red)into the jar. Slosh it around, then pour the

wine and sauce into the pan. This gives a subtle improvement to

the sauce. You can also use water or fruit juice.

 

 

SPICY NACHO " CHEESE " DIP

By Debra Wasserman, The Vegetarian Resource Group

 

Serve this yummy dip hot or chilled, with crackers, chips, or

raw vegetables.

 

Serves 8.

 

1 1/2 cups nutritional yeast

2/3 cup whole wheat pastry or unbleached white flour

2 1/2 cups water

3 tablespoons soy margarine

1/3 cup hot cherry peppers, diced

1 tablespoon mustard

1 teaspoon garlic powder

 

Whisk the yeast, flour and water together in a medium saucepan.

Cook over medium heat, stirring occasionally, until the mixture

boils. Add the margarine. Allow to boil for one minute, then

remove from heat.

 

Add the cherry peppers, mustard, and garlic powder. Mix well.

 

Cherry Peppers

Cherry peppers are pod-type peppers which have the shape of a

round cherry. They typically measure about 1 3/4 inches across,

and ripen from green to a bright red color. They vary in

spiciness from moderately mild to medium not.

 

These recipes are from The Veg-Feasting Cookbook by Vegetarians of

Washington. Go to:

 

http://www.healthy-eating.com/cookbooks.html#Vegan_Cookbookshttp://

 

www.vegofwa.org/vegfeasting/default.html#ckbk

 

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