Spinach & Artichoke Pasta

So the original recipe for this came from The Vegan Cook's Bible (which actually is a really cool cookbook if you haven't yet perused it).

The recipe itself is super easy-peasy, easily adaptable (get inventive and throw in some more seasonings or, as I did, add some shroomies), and it actually tastes like a lot more work was put into it than is actually the case.

And it's one of those recipes where you can really just wing the quantities and go entirely by taste.

It also is REALLY REALLY good, *AND* you could easily adapt it into a spinach-artichoke dip by leaving out the liquid from the artichokes and also leaving out the shrooms.

So: make it.

INGREDIENTS:

• Frozen spinach (about 2 cups if you wanna be anal)


• 6-oz. jar of marinated artichokes


• Vegan sour cream (1 to 2 cups, depending)


• Penne pasta


• 2-4 cloves garlic, minced


• White mushrooms, quartered (I used about 2/3 of a large container)


• Olive oil

DIRECTIONS

Cook penne pasta according to package directions, drain, and set aside.

Reserve the liquid from your artichokes and dice the artichokes up finely.

Heat oil in a pan on low. Add garlic and cook a minute or two until fragrant.

Add mushrooms and cook for a few minutes until they start putting off moisture.

Add spinach, artichokes, and reserved liquid.

Let simmer for maybe 10 minutes or so, however long it takes for the frozen spinach to cook through.

Add vegan sour cream and stir until mixed. Simmer on low until sauce is heated through.

Season with fresh pepper and salt to taste.

Serve over hearty portions of pasta.

(The sauce goes a long way, so you can get at least 6 servings out of it and possibly up to 10)

Things I Ate Recently That You Did Not, Unless You are an Enzyme in My Stomach Which is Likely No

Vegan brunch to benefit Books 2 Prisoners. These buckwheat pancakes were the effing bomb, esp. drizzled in strawberry sauce; also featured: muffin, tofu scramble, biscuit & gravy:




Casa Nueva's autumnal burrito. Holy hell!! Got this when SS & I roadtripped down to Athens one Sunday to catch the tail-end of fall colors. Was phenomenal. Packed with tofu, black beans, leeks, local apples, and more, and topped with apple salsa. Seriously orgasmic:




QBL's cabbage & noodles. This shit is SO simple and yet SO GOOD. This is the second time she's brought some in for me (thanks, QBL--batting eyelashes), and I'm not sure which I like more: the taste, or the fact that it totally stinks up the office like B.O.:




And last but DEFINITELY not least:

Melt Bar & Grilled's Mom's (Vegan) Meatloaf Melt: Homemade Vegan Meatloaf, Roasted Garlic Mashed Potatoes, & Spicy Chipotle Ketchup, packed between two pieces of thick-ass bread. This was their Oct. sandwich special, and I seriously have been crying for about 7 days over the fact that I won't be able to taste this again 'til next year. Then again, their sandwich THIS month is a (vegan) turkey sandwich with Mom's Homemade Sage Stuffing, Roasted Butternut Squash, Sweet Cranberry Dipping Sauce, and vegan cheese, so maybe I should stop blubbering:

Let's Talk About Gas

Let's talk about gas, baby.
Let's talk about you and me.
Let's talk about all the good things
And the bad things that may be.
Let's talk about gas.
Let's talk about gas!



That, my friends, is my ode to lunches this week.

I've chowed on something bean-related EVERY. SINGLE. DAY.

First it was E's chili (recipe to follow). And then it was the mexican pizza I posted yesterday.

Which has left my afternoons full of churning stomach rumbles.

LET'S TALK ABOUT GAS!

Nonetheless, E's chili is a good one (and holy crap simple). And he gave me permission to post it (thanks, E!), so I shall.

The key, and I cannot emphasize this enough, is the rosemary.

It does something magical. So don't make it without. You hear me? I will HUNT YOU DOWN AND BREAK YOUR KNEES if you do.

Just saying.


E'S SPECIAL CHILI



INGREDIENTS:

• 1 bag veggie crumbles (Boca; Morningstar stupid deveganized theirs, the bastards)


• 2 sm. cans red kidney beans


• 2 sm. cans chopped tomatoes with mild chili peppers


• 1 jalapeno pepper


• 1/2 medium yellow onion


• Couple of dashes of crushed rosemary


• 1 T. olive oil

DIRECTIONS

Chop the jalapeno and onion into tiny dice.

In a large pan or pot, heat your oil on low and add the onion and jalapeno. Cook until onion is translucent.

Add rosemary and cook for about 30 seconds more, until rosemary is fragrant.

Add the remaining ingredients.

Heat to simmer.

Simmer for 20 minutes.