I daresay my cast iron love will continue for quite some time, dearest blog readers. So far, I’m enjoying the non-stick joy quite a bit. I’m enjoying its solidity and the fact it doesn’t wander around the top of the hob with the slightest stir. Of course it’s really very handsome as well, and I rather suspect it could make just about any old dinner look super.
Tonight I proper fancied a nice creamy mushroomy pasta. We got a lovely bag of big closed cuppers in our veg box this week and I picked up some nice fat organic garlic bulbs the other day so I started from there.
To me, thyme is a natural accompaniment to rich creamy sauces like these, so I used a polenta and thyme mix to coat the mini tofu slabs and threw them onto my beloved griddle pan (which I’ve managed to not kill…….yet)
I used a quarter cup of Follow Your Heart cheese shreds in this recipe, but you could sub a quarter cup of nutritional yeast if you don’t have any cheese to hand.
- 1 onion, finely chopped
- 4-6 cloves garlic, minced/smashed/finely chopped
- 6 fat mushrooms, sliced
- 2 tbsp plain flour, or thickening flour
- splash of white wine (optional)
- 1 cup non dairy milk
- 1/4 cup vegan cheese shreds (melty!)
- handful of fresh parsley, chopped
- half 400g pack tofu, pressed and sliced into small ‘steaks’
- 1 tsp thyme
- 2 tbsp polenta
- salt and pepper
- enough penne for two
- olive oil
Start to heat a pan of salted water for the pasta.
In a small (teeny) bowl mix together the thyme, polenta, salt and pepper.
Turn the heat on to both the griddle pan and skillet/frying pan. Dip the tofu in olive oil and coat in the thyme/polenta mixture. Put the tofu into the griddle pan to cook; you’ll need to turn these over halfway through cooking the mushroom sauce!
Cook the onion and garlic in a little oil until they start to soften. Add the chopped mushrooms, and wait until they start to soften too. Mix in the plain/thickening flour and mix well.
If using, add the splash of white wine and stir well. Add the soya milk and reduce the heat, letting the sauce thicken.
When the pasta is nearly cooked, mix in the chopped parsley and cheese shreds, then turn off the heat.
Drain the pasta and mix well with the mushroom sauce. Serve with the crusted tofu on top.
Since springtime has rudely given way to winter again, despite the month of May being days away, this hearty dinner really hit the spot.
Yesterday I went to a conference in London; I dragged myself out of bed at 5am and didn’t get home until nearly 8pm so I was feeling pooooooped when I got home tonight (you might have noticed my distinct lack of interesting sentences). This was still pretty easy to put together though, and would make a super tasty dinner without the tofu, if you’re feeling extra lazy (hallo, yes, I am with you on this one!)
I sure hope you all have a splendid long weekend; have you got any exciting plans for the bank holiday?
For veganism, dog pictures and life ramblings, giz a follow…