|Artichoke Pesto Pasta
8 ounces pasta (tri-color spirals)
1/2 medium onion chopped
1/2 cup chopped parsley
1/4 cup chopped walnuts or pine nuts
2 cloves garlic, chopped
1 tablespoon olive oil
1/4 lb. extra firm tofu, sliced into thin
strips or mashed
1 can artichoke hearts, drained
1 can black olives or 1/2 cup Kalamata
Fresh basil to taste
Red pepper flakes
Cook the pasta until tender. Drain and
rinse, then set aside.
In a large skillet, fry the tofu, onion, and
garlic in oil on medium heat for about 5
In a serving bowl, mix chopped parsley,
chopped basil, walnuts or pine nuts,
artichokes hearts, and olives with the
cooked pasta. Cut lemon in half and
squeeze juice over pasta and mix.
Sprinkle nutritional yeast and red pepper
flakes to taste. Stir in tofu, onion, and
garlic before serving.
|and as always,......remember you can do it!
Just read the recipe twice and go slow.
|So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Gaslight Brewery and Restaurant
How about one more recipe? This is quick and easy to make tasty and healthy dish.
1 14-ounce package of extra-firm tofu
1/2 cup bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon pepper
salt, to taste
1/2 cup water
Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in
plastic, then freeze the sealed tofu for at least 24 hours.
The next day, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and
microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly
defrosted, gently squeeze out any excess moisture and cut into 1-inch cubes.
Preheat the oven to 350°F.
In a shallow bowl, add the bread crumbs and spices, mixing well.
In a separate bowl, pour 1/2 cup of water.
Dip each piece of tofu first into the water, lightly shake off any excess water,
and then coat with the seasoned bread crumbs.
Put the breaded tofu cubes on a lightly oiled baking pan and
baked 25 to 30 minutes, until golden brown and crisp.
Serve with a dipping sauce such as sweet and sour or barbecue, or spicy mustard.
From JR Attamante: Thanks to BeerNexus for asking me to step in again for Chef Soboti. I'm a huge
fan of her work and sincerely thank her for allowing me to contribute to her column this month.
Special thanks to Chef Soboti for all the great vegetarian dishes she includes on her menu at the
award winning Gaslight Brewery and Restaurant. Cheers!