Log in

No account? Create an account
   Journal    Friends    Archive    Profile    Memories
  funcrunch.org | funcrunchphoto.com |

VeganMofo 2014 #2 - Salad bowl spaghetti - the funcrunch files — LiveJournal

Sep. 2nd, 2014 08:12 am VeganMofo 2014 #2 - Salad bowl spaghetti

I've loved spaghetti for as long as I can remember. When I ate it as a kid, it was always made with refined semolina wheat, usually covered with a store-bought tomato sauce (filled with oil, sugar, and salt) and Parmesan cheese (made with animal milk and more salt), and frequently accompanied by a salad with iceberg lettuce and bottled dressing (filled with more oil, sugar, and salt). When I made spaghetti for myself or with family or friends in later years, I often wouldn't bother with the salad.

Now that my knowledge and tastes have matured, I can enjoy spaghetti in a healthier way. First, I always choose a whole-wheat version. I've tried pasta made with brown rice and other whole grains, but I prefer the taste of wheat. I don't have a wheat allergy or gluten intolerance, so I see no reason to avoid it.

Next, I either use a homemade sauce or diced fresh (or salt-free canned) tomatoes and herbs. There are some oil-free tomato sauces on the market, but few are free of salt and sugar as well.

Finally, I always accompany my pasta with vegetables (or sometimes fruit, if the pasta is couscous), either mixed in or on the side. The other night I didn't feel like making a salad, so I just mixed some of my usual salad fixings into the spaghetti itself. (Though I used kale instead of lettuce, warm lettuce not being my thing.)

I sauteéd yellow onions, garlic, fresh oregano, and fresh basil in homemade, salt-free vegetable broth, then added the kale and cooked for a few minutes. Tossed in chopped tomatoes and chickpeas (both mainstays of my salads). Put the whole thing over the cooked spaghetti, and sprinkled with homemade vegan parmesan (usually a blend of blanched almonds and nutritional yeast, but boyziggy used some cashews in this batch as we ran out of almonds, and added garlic powder).

Hearty and tasty!

Make notesPrevious Entry Share Next Entry