To commemorate Oprah Winfrey’s “Vegan Challenge,”
wherein the media mogul plus 378 of her staff members at Harpo
Productions have pledged to give up eating animal products for seven
days, AnimalBeat.org has set a challenge of our own.
AnimalBeat.org’s
EZ VEGAN ™ will create five original main course recipes, each featuring a
different ingredient with a name whose first letter occurs in the word
“Oprah.”
Today’s EZ VEGAN™ Alphabet Recipe:
EZ Vegan™ Olive and Sun-Dried Tomato Pasta
Serves four generously Prep time: about 45 minutes
Ingredients: 1 lb. any whole grain vegan pasta (such as spelt penne), boiled according to package directions, rinsed, and drained 1/8 cup extra virgin olive oil 8 cloves garlic, chopped fine 1 lb. frozen peas, cooked and drained 1 8.5-ounce jar sun-dried tomatoes, sliced into small pieces 1 cup pitted Kalamata olives (if you wish to reduce salt content, soak in water for a few minutes, then rinse and drain) 1 bunch fresh basil leaves, sliced or snipped into small pieces (or ¼ cup dried basil), 1 cup pine nuts, toasted lightly 1 cup soy “parmesan” (such as Soya Kaas or Rawmesan)
Steps: 1.
In a large oven-safe casserole bowl, gently but thoroughly toss pasta
(being careful not to break the sometimes-fragile pasta) with olive oil,
garlic, peas, sun-dried tomatoes, and olives.
2. Heat in conventional oven at 350 degrees for about 10 minutes or until hot throughout.
3. Remove from oven, gently toss in basil, pine nuts, and soy “parmesan.”
Suggested side dishes: • Baked medley of butternut squash cubes and zucchini slices • Salad
of purple cabbage, apples, celery, green onions, garlic, and
cranberries, with a vinaigrette of flax seed oil, apple cider vinegar,
and agave nectar.
