Alicia’s Vegan Rustic Pasta
Ever since I arranged my cookbooks neatly on their little shelf at our new place, I haven’t even touched them. It’s just so unlike me to go a whole week without cracking open one of my favorite vegan cookbooks, let alone a whole month! So after catching up on some blog reading, including a few posts on The Kind Life, I decided to take one of my best friend’s long forgotten suggestions and make Rustic Pasta (page 147) from Alicia Silverstone’s The Kind Diet. I had everything on hand except the green cabbage, which I decided to substitute with brussel sprouts, slicing them into shreds.
Alicia’s Rustic Pasta was simple, delicious, and very quick to make. I was concerned it wouldn’t have enough flavor with only slightly over 1/4 cup of marinara, however it didn’t need a thing. Okay, maybe I added a few grindings of black pepper, but pepper grinders are just fun, right? Over our pasta, we discussed how much we all love brussel sprouts; we’re a brussel sprout loving family! I even remember liking them as a child, and I was a fairly picky eater. I actually hated food touching to the point that on spaghetti night I’d ask for a cup with noodles, a cup with vegetables, and so on. Absolutely no red sauce was to touch anything! I didn’t even like most pizza because of the tomato sauce. Of course, I grew out of that, but I still don’t like individual dishes touching on my plate…
Speaking of quick meals, I made these easy lentil tacos the other day using Tasty Bite’s Lentil Magic ( brown lentils boldly flavored with garlic, cumin, and cardamom), taco shells, romaine lettuce, shredded carrot, and a little hot sauce. Have you ever tried topping your tacos with raw shredded carrot? It’s fantastic!
Did you have any weird food rules as a kid? Did you get over it?