More Quick-Fix Vegan by Robin Robertson

Author:Robin Robertson [Author]
Language: eng
Format: epub
ISBN: 9781449451684
Publisher: Andrews McMeel Publishing
Published: 2013-12-31T16:00:00+00:00

Heat the oil in a saucepan over medium heat. Add the garlic, chile, and bell pepper and cook for 1 minute. Stir in the tomatoes, scallions, ginger, coriander, thyme, cumin, salt, pepper, and allspice. Add the broth and stir in the coconut milk. Simmer for 5 minutes, stirring occasionally, to blend the flavors. Taste and adjust the seasonings, if needed. Keep the sauce warm over low heat.

Cook the spaghetti in a large pot of salted boiling water, stirring occasionally, until it is al dente. About halfway through the cooking process, add the broccoli and cook until tender. Drain well and return to the pot. Add the sauce and toss to combine. Serve hot, sprinkled with the parsley.

linguine with white clam-ish sauce

serves 4

Okay, maybe “clam-ish” isn’t actually a word, but it certainly does a good job of describing this sauce inspired by my husband’s former personal favorite. Jon used to love white clam sauce so much that for a moment he considered being a “bivalve-mollusk-itarian.” Thankfully, I came up with this “clam-ish” sauce so that he could enjoy his favorites and remain a happy vegan.

12 to 16 ounces linguine

2 tablespoons olive oil

5 cloves garlic, minced

2 cups chopped oyster mushrooms

1⁄2 teaspoon red pepper flakes

1⁄2 teaspoon dried basil

1⁄2 teaspoon dried oregano

Salt and freshly ground black pepper

1⁄2 cup dry white wine or vegetable broth

1⁄3 cup chopped fresh parsley (either curly or Italian)

1⁄4 cup kalamata olives, pitted and chopped

1⁄4 cup toasted pine nuts

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