So this is good for you because 1) it's vegan, 2) it's homemade, 3) it's seasonal (& if you're me local & organic), 4) it's cheap cuz it's all left over stuff you already have!
This is good for the planet because 1) you're not wasting (food, gas to go to a grocery store, packaging from fast food, etc.), 2) you're supporting the seasonal foods in your area & your farmers & local economy.
Now on to the yummy stuff-the food!!! I call this my "Everything but the Kitchen Sink Pasta". It started with a puttanesca recipe that I LOVE (and still make all the time) and evolved as I had or did not have ingredients. It's different every time and a great way to use up old food items hanging around in your fridge or pantry.
Here is what I used last night for my dinner:
1 lb. pasta (I used spaghetti), boil in salted water until pasta is soft (or al dente if you prefer).
in skillet or wok make your sauce:
-swirl of olive oil
-1/2 an onion chopped
-3-6 cloves garlic (make it as garlicky as you want it)
-handful shredded carrots
-1 can squished plum tomatoes
-1 can artichoke hearts roughly chopped
-1 handful of olives roughly chopped
-1-3 spoonfuls of capers
-pinch of dried oregano
-pinch of dried basil
-pinch of dried parsley
-pinch of red pepper flakes
-2 spoonfuls of sundried tomatoes in oil
-freshly ground pepper to taste
-pinch of sea salt to taste
-pinch of brown sugar
Heat pan on high, swirl in oil, when oil is heated (it'll smell like olives) toss in onions & carrots. When onions are translucent toss in garlic. Keep it moving with a wooden spoon. Once everything is soft add your tomatoes first followed by all other veggies. Stir a few times. Add your spices & stir to combine. Once all ingredients are combined allow to cook for a few minutes on high then lower heat to alllow sauce to thicken. Keep stirring so as nothing burns. Drain pasta & throw into skillet/wok. Turn off heat & mix pasta & sauce. Serve in bowl with your favorite vegan parmesan or mozzarella cheese topping (we used the recipe from Veganize This! made entirely from nuts!).
Now I use any random items I have hanging around like the pasta & cans of veggies in my pantry. I used onions and garlic from the farmer's market. I used left over carrots from a "cool slaw" recipe we made last week. I usually love to use fresh herbs but I didn't have any & had a plethora of dried spices in my spice cabinet so I went to town. I will even use up the caper brine sometimes instead of salt. Anything that you have laying around left over, anything fresh from the farmer's market, anything really-use it! Make yourself some delicioso pasta & go to town. It'll make you tummy & tongue happy campers (your wallet too)!
Now go eat!! :D
