rants & recipes

This never photographs very well but it's one of my favorite dishes and we have it fairly often. I usually double as it makes enough to eat for a few days, we really like it and I buy a lot of asparagus at the time, whenever it goes on sale. (I refuse to pay $3+ for a pound of asparagus!!)

Ingredients:

• 2 cloves garlic, diced
• 1 onion, chopped
• 1 pound asparagus, cut into bite-sized pieces
• 5-6 sun-dried tomatoes, diced
• 1 carrot, chopped
• 1 1/2 cups water
• 1 vegetable broth cube
• 1 1/2 tbsp tahini
• 1 tbsp miso
• 1 tsp lemon juice
• 2 tsp soy sauce
• 1 tbsp nutritional yeast
• 1 tsp marmite
• 1 pkg asceptic tofu
• 8 ounces pasta, partially cooked (it will bake more in the oven)
  

Instructions:

1. Preheat oven to 350 degrees.
2. Boil carrot in water until tender, set aside.
3. Saute garlic, onion and tomatoes in some oil.
4. Add asparagus and cook, but leave under-done, as dish will bake.
5. Add remaining ingredients (expect pasta) to carrot/water and blend in blender until smooth.
6. Place vegetables and pasta in a 9*13 baking dish.
7. Cover with tofu sauce.
8. Bake 20-30 minutes.

Notes:

• I usually double this recipe.
• I add some roasted garlic bits to the sauce mix before blending.
• Also good with added kale or spinach, briefly cooked before going into oven.