Eat, Drink & Be Vegan by Dreena Burton

Author:Dreena Burton
Language: eng
Format: epub, mobi
Tags: CKB086000
Publisher: Arsenal Pulp Press
Published: 2010-08-30T16:00:00+00:00

Organic diced tomatoes are preferable; a seasoned variety (such as with basil or garlic and onions) will add extra flavor.

WHEAT-FREE OPTION: Use brown rice, spelt, or quinoa pasta.

This sauce can be prepared a couple of hours in advance: after it has simmered, turn off heat, and cover. To serve, simply reheat and toss in pasta.

2–2½ tbsp good quality, cold-pressed extra virgin olive oil

8–10 large cloves garlic, chopped

3 tbsp shallots, minced (or ¼ cup white portion of green onions, minced)

1½ tsp dried basil

½ tsp dried oregano

¾ tsp sea salt

freshly ground black pepper to taste

1–2 tsp water (optional)

1 can (28-oz/796-ml) diced tomatoes (see note)

½ cup Kalamata and green olives, pitted and halved (or olives of choice)

¾–1 lb (380–450 g) dry pasta of choice (see note)

2–2½ tbsp good quality, cold-pressed extra virgin olive oil (for finishing)

In a large pot on medium-low heat, add oil, garlic, shallots, basil, oregano, salt, and pepper, and stir to combine. Cover and cook for 5–7 minutes (if needed, reduce heat and/or add water to prevent garlic from burning). Remove cover, increase heat to medium-high, and add tomatoes. Bring to boil, then reduce heat to medium-low and cover again to simmer for 15–20 minutes. Meanwhile, prepare pasta in another large pot according to package directions. When pasta is almost done, remove 1 cup of pasta water and reserve. Drain pasta (do not rinse), return to pot, and toss in tomato sauce and olives. If pasta seems dry, add some pasta water, 1 tbsp at a time. Add remaining 2–2½ tbsp oil (or to taste) and season with additional salt and pepper if desired.

This recipe started off as a generic roasted vegetable phyllo roll, but it lacked pizazz. I remembered the flavors of Moroccan cuisine that I love—cumin, cinnamon, and ginger—so I changed a few elements and ingredients, and the result was vegan magic! Serve as an elegant meal, drizzled with Balsamic Maple Sauce and paired with a mixed green salad, or as an impressive appetizer.

Moroccan-Infused Vegetable Phyllo Rolls

MAKES 4 SERVINGS (OR MORE AS APPETIZERS).

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