Pasta alla Puttanesca with Vegan Sausage - not your everyday red sauce

Rome is often called "The Eternal City."

Perhaps it's because it has survived being burnt to the ground, sacked and rebuilt again and again. Maybe it's because even Alaric, the Visigoth king that burnt most of the city to the ground and took a large percentage of the population prisoner, looked to Rome as a foundation of civilization and tried to negotiate peace rather than destroy her. The first time I walked down the gradual incline of Via Cavour and saw my first glimpse of the  Colosseum between two buildings. Just hiding in an alley like a pick pocket. I literally stopped and thought "Nothing lasts forever but Rome is damn close."*

A few months ago Dan and I spent a few days in Rome during a freak snow storm that shut down the city. Like most of the city we took advantage of the weather to eat and sample wines. See Rome can be a pretty vegan friendly place with Penne Arrabiata and Marinara Pizza on menu's all over the city. Of course, if you don't trust the servers when they tell you the pasta is eggless, there is always Il Margutta, Rome's most popular vegetarian hot spot. They have several vegan options. 

Before we left I picked up a ridiculously thick book of Pasta recipes to veganize and I've been playing around with some the easiest and most intriguing ones first. I could say it was a good excuse to work on my Italian but really I just love pasta. 


Pasta alla Puttanesca is actually called Pasta alla Sorrentina in my book - probably because Puttanesca means something like "whore style." Even with a name like that, this Neapolitan dish is pretty well known and popular in restaurants everywhere. Which is impressive because in Italy's long and well documented history, Pasta alla Puttanesca is pretty new on the scene and for generations was considered "poor people food." It wasn't even mentioned in books till around the 70s and its interpretation doesn't just seem to differ from region to region - but by city and sometimes even neighborhood. The kosher Puttanesca I had in Rome's Jewish Ghetto was actually accidentally vegan because it was their option for those with allergies or who wanted to lose weight. The ones on the menu near the Trevi fountain were not. The key elements seem to be a red sauce with garlic, onions, capers, oregano, olives, basil, parsley and anchovies (although that is sometimes replaced with seaweed or in our case kelp). We tossed Tofurky Italian sausage, red bell peppers, spinach and played around with the ingredients a bit to level it up. 

It's lovely and spicy in a unique way that makes it more than just another red sauce. I know I should dive into my arsenal of adjectives to describe this better but really - it's just more. 

Mangiamo!

Fettuccine with Cannellini Beans & Artichoke Heart Alfredo

When I was a little eater who had no idea what a calorie was and where cheese came from, I loved cream sauces. In 4th grade I even wrote a poem that I was very proud of about my favorite food: Fettuccine Alfredo. I wish I still had a copy of this literary masterpiece, or at least remember the good parts. I have a feeling it would be comedy gold now. What I do remember is my teacher making a joke to my mom that I should enjoy it while I could, because lord knows Italian women shouldn't be eating cream sauce after they turn 18 unless they've completely given up on themselves.

To be fair to this teacher who was suppose to be a female role model in my life, it was the 80s, when women all over the US were unfortunately starving themselves to be able to wear white spandex. But let's be honest - those kind of jokes are still around today. Which in my opinion is ridiculous. I mean, I'm vegan now, and I enjoy vegan alfredo sauce all the time completely guilt-free. Is it the healthiest sauce you can pour over some pasta and clean up with some garlic toast? Not really. But as far as 'guilty pleasures' go, it's pretty harmless - especially for those cows.

I didn't add any vegetables to this batch for the photo, but I recommend adding some zucchini, asparagus, broccoli, or carrots to make it more of a Pasta Primavera because vegetables are our delicious friends. Also, this recipe is unbelievably fast and easy. I mean if you can make a smoothie, you can make this sauce.

So I'll break it down like this: this recipe is awesome! Let's make some!

Vegan Italian Sausage Chunky Minestrone & Easy Olive Oil Garlic Toast

I like these new purple plates but I'm not sure they look that great in photos.

Yesterday was a big day for the ol' Shannons. As many of you know, our kitchen in Norfolk was about the size of a bathtub. One of the selling points of our new place in Brooklyn was the bigger kitchen. There was room for a kitchen island to increase the counter space, and of course there was the coveted exposed brick. But even with all this upgrading, we were only half way to our dream kitchen. We needed something extra for all our pretty plates and schmancy wine glasses and all those random grains I like to experiment with and other random yumminess. That's why last weekend my handsome husband built me a Tardis!

Click on these photos to enlarge.

Now if you don't watch Doctor Who, you might not know what a Tardis is or what the hell I'm talking about. See, the infamous Tardis was created by the Time Lords to travel through time and space and is able to blend into it's surroundings using something called the 'chameleon circuit' while having the mystifying ability to be larger on the inside. Our new 'Tardis' not only matches all our kitchen gear but has pretty much doubled our cabinet space. This one addition to our kitchen is what I am calling a game changer and is pretty much one of the best things to ever happen to the Shannon kitchen since we starting making the vegan fried egg!

Check out how much it holds!

The only downside is that construction took up most of the kitchen Sunday but even without a kitchen... there is always the slow cooker. Minestrone is a thick soup that is as common on Italian dinner tables as pasta. It is also one of those soups that it is easy to take for granted because it is often already vegan but this one includes some vegan Italian sausage to make it a complete meal in a bowl. It's an easy dinner that pretty much makes itself. This soup is also kinda like The Doctor's Tardis ironically enough. It's full of way more vegetables and subtle savory flavors than you would think. We had ours with some Olive Oil Garlic Toast - a recipe I am sharing for those folks who love garlic bread but are trying to avoid the palm oil in most margarine. I actually think I might prefer the olive oil version but I'm a sucker for olives and olive oil and all things even a little related.

The downside to the slow cooker is pretty obvious. It's slow. This soup takes about a half hour to prep for and about 6 hours to make. So we should get started!

Real Vegan Feta & the first 2 recipes we tried it in...

Sometimes dreams come true.

Vegans are a clever and industrious people. Even after all these years, I continue to be impressed by the creativity and dedication vegans put into cruelty-free living. But even all that creativity can't give us more hours in the day, and sometimes it's nice not to have to make everything from scratch. One of the reasons we started this blog was to introduce new and old vegans to compassionate products they can use to cut corners on days when we just want to watch a bunch of Paul Rudd movies and enjoy a nice dinner with our favorite someone.



I grew up eating Italian and Mediterranean food. I can't remember the first time I had an olive or feta cheese because I'm pretty sure it was around the time I got my first tooth. I've been one of those folks making their own vegan 'feta' using tofu and herbs for years--or just substituting tofu when I'm too lazy--but the truth has always been that tofu doesn't really have the same texture as feta cheese. No matter what you do to it, it just isn't gritty enough, for lack of a better word. So when Dan came home one night with a surprise he found at Whole Foods, I freaked the frak out! 

This stuff is perfect vegan feta in every way! I have a huge vegan cheese crush on this stuff. No, it isn't like the super pungent imported stuff you get at places like Dean & Deluca, but it really is like the stuff you'd find at like a pizza joint for their Greek Pizza--and the texture was spot on!



We decided to start out simple with our first test run, and to be honest it's been freaking hot in Brooklyn. It's made me dread baking, even though I have new kitchen gadgets I have been longing to take out for a spin. Remember the end of Point Break when Swayze heads out into this epic '50 year storm' at Bell's Beach knowing he's not coming back. That's how I feel about our kitchen in this heat, but unfortunately I'm no Swayze. So we started with a chilly Greek Salad using the Greek Salad dressing recipe from The Betty Crocker Project's early days and an Artichoke Bruschetta recipe I found on Betty's website.

You'll have to hit 'read more' to see the pictures and get easy to follow recipes!

Pasta con Fiori di Zucca Ripieni Vegetariani (Italian Stuffed Squash Blossoms with Pasta)

I grew up eating these bright yellow blossoms* Italian-style - filled like a ravioli and deep fried with a healthy (as in huge) helping of pasta. Ours is vegan, of course, so we replaced the traditional ricotta with a Lemon & Garlic Pesto-ish Tofu filling. I really think the bright, savory flavors really compliment the fresh blossoms, but you can also use the Kalamata Olive Pesto recipe, or the Vegan Ricotta recipe we used in our Manicotti recipe last December. We ate ours with Whole Wheat Spaghetti tossed in a Summer Sauce, some red wine, and a helping of True Blood - Season 4. (Was that a gasp I heard around the internet from all you True Blood DVD watchers?)

Yeah, my anniversary present this year was HBO & Showtime. Dan knows the way to my heart is paved with vampires, mobsters, vigilante serial killers, the sordid back story behind one of the more corrupt Italian legacies in history, and of course fantasy clan wars. Isn't it kind of marvelous when you meet that person that just gets you?

And what could be more romantic than feeding the one you love this classic Italian delicacy? Besides Vampires - obviously.

The Betty Crocker Project : Antipasto Pasta Salad

So I made a huge batch of this for our friend Jack's BBQ, but I fell asleep and missed all the fun! It was mixed luck really, because that meant we didn't have to share any of this amazing salad. But this is not where I want to sing my sad songs or brag about my awesome lunch. Instead, let's talk about something random and kinda awesome.

As many of you who follow me on ye ol' social networking pages are painfully aware, I have recently fallen in love with Doctor Who. Don't worry, I won't bore you with nerd rants about Donna* and which Doctor is dreamiest... but instead I'm going to tell you about something else I think is cool.

Doctor Who has a spin off series called Torchwood. I would describe it as the BBC version of the SyFy TV show Sanctuary, but that's also not what I'm going to talk about today. I'm here to talk heroes. The dashing hero of Torchwood is a character named Capt. Jack Harkness and he is openly bisexual. He's probably the biggest flirt in any time or space, but he also talks fondly about past boyfriends, kisses men, and has a complicated relationship with one of his male teammates. In the sci-fi universe there have historically always been issues with a lack of ethnic diversity and women with more realistic body types, but let's be honest here.. there is almost never a hero who is not heterosexual**. Which is kinda strange, considering how many epic love stories are part of the sci-fi genre. So let's be honest: we are way overdo for Capt. Jack Harkness***.

Better late than never I guess. Which brings us back to this salad. I'm posting this too late to bring to a BBQ or picnic last weekend, but the great thing about summer is there's always another get-together coming up. Or you can always make this and keep it all to yourself. Either way... YOU WIN!

The Betty Crocker Project : Vegan Smokey Garlic Alfredo with Chicken & Some Springtime Vegetables

So I got Dan's fever plague. It came and went pretty quickly but it was still a pretty annoying thing to have happen when you're so close to putting the putting the final touches on something... like your new home after a move. We're so close to calling this place home now. It's all at that cruel stage where it becomes more like cleaning than decorating. I've also been distracted collecting a kinda odd selection of groceries recently.

See an important part of moving for me is finding out where I can get supplies. I've been scouting out grocery stores and pagodas and keeping notes in my phone*. I've also been buying vegan necessities and oddities as I went from shop to shop. I wish I could compare myself to an adorable squirrel or those sweet little old ladies filling their cupboards and pantries in case there's another depression or emergency bake sale. I mean what kind of little old lady wouldn't have all the ingredients for carrot cake at hand at all times? But in reality, this scenario is more like one of those creepy survivalists in Idaho - stockpiling Daiya, Tofutti, Lightlife and Gardein in case I never leave my home again and venture into civilization.

It's not that I'm anti-social. I'm just really shy... and kinda weird. 

So long story short, we needed a vehicle for garlic to defeat our plague and had some fancy organic spinach linguine... Smokey Garlic Alfredo it was! If you're following along in your copy of Betty's Big Red you'll only find Betty's Classic Alfredo. We used that as the inspiration for the base sauce of this dish and tinkered. I mean isn't that the beauty of Betty? She gives us what we need - even if it's just inspiration.

So let's make a lovely light springtime Alfredo that's is way more "low fat" but just as creamy as any of it's dairy ridden peers. We added artichoke hearts and peas to ours this time but this sauce would be wonderful with any vegetables. I already have plans to toss in broccoli next time or maybe some zucchini. Yeah I like to dream big. 

The Betty Crocker Project : Whole Wheat Focaccia Breads

I think Nicolas Cage said it best in Moonstruck: "They say bread is life. And I bake bread, bread, bread. And I sweat and shovel this stinkin' dough in and out of this hot hole in the wall, and I should be so happy!" Except, unlike Ronny Cammareri, I like baking bread and I have 2 hands. I also have a handful of very strong opinions about Nicolas Cage as an actor.

• Nicolas Cage's attempt at being British (I think) in Vampire's Kiss is so hilarious, it makes me laugh just sitting here typing this. I might go rent it tonight actually. [Ed. note- please do not do that.] Who couldn't use a good Wednesday laugh?
• His portrayal of screenwriter Charlie Kaufman in the Spike Jones/Charlie Kaufman movie Adaptation is just brilliant. Brilliant I say!
• The big movie trailer scene in the blockbuster hit Face Off, when Cage actually says "Face off", makes me have a physical reaction... I frown, shake my head in disbelief, and a single tear slides down my cheek for American Cinema.
• Dan and I are pretty sure we saw ol' Nick walking through The French Quarter in NOLA when we were there on our honeymoon. That has nothing to do with his acting, but blogs are for sharing.

Now before we start baking, I should also share that the bread base for Betty's focaccia bread was already pretty much vegan and that this recipe was awesome! Last weekend, Dan and I ate the cheezy focaccia loaf in one afternoon with some fancy olive oil for dipping. It gave me a chance to use this book from Crate and Barrel we got as a wedding present. I recommend sharing one of these wonderful loaves of bread with someone you love, and maybe a bottle of San Pellegrino*.

So let's bake some bread and put a little Dean Martin on... trust me, he's fun to bake with.

The Betty Crocker Project : The Vegan Meat Lover's Pizza Casserole

We made ours into personal mini-casseroles.

It's St.Valentine's Day! A day when we're all suppose to show a little love. Everywhere you look - there is chocolate, candy and sugary invaders. Not that that's a bad thing but my Dan isn't really that into "sweets" so really any super powered chocolate heaven explosion would be more for me than for him and I think we've all dated that person. You know the one. The one who (perhaps innocently) enjoys your giving nature in a relationship a little too much and somewhere along the way the relationship becomes a one man or woman show. I think we should all agree this year that we shouldn't be those people or date them. Like a Valentine's Day Resolution. I mean Dan already took a week off work making me food and keeping you all updated with our culinary adventures. He took care of me when I was sick and even watched a lot of Star Trek. I mean a lot. Even after all that... there are still rumors of a present. GASP! I'm not sure what I did to deserve him. Maybe it is Karma from all those years of being vegan. Who knows? Let's not question it too much.

After Dan's crazy week in the kitchen I think he deserves a vegan vamped up version of Betty's Cheesy Pizza Casserole. Don't you? A clever combination of baked rigatoni, pizza flavors and mock meat... I know what my man likes.

The Betty Crocker Project : Fettuccine with Wild Mushrooms & Artichoke Hearts

To me those Artichoke Hearts look like rose buds - I love this dish that much.

There are a few things that happen around here when Dan travels for work:

1. I watch a lot of TV. After last weekend, I can now add enjoying the first and second seasons of the BBC's Being Human to my life's accomplishments.
2. There's a sad moment around 8 pm when the cats realize that Dan won't be coming home that night, and they begin to follow me around the apartment. They won't take their eyes off me. At the end of the night I end up with both of them asleep on me. It's really sweet. I mean it's melt your heart sweet. But in the summer, completely unbearable.
3. I try to make something with mushrooms because I'm a pretty compassionate person and I know my dearest hates them. So although I love them... I save them for nights I am eating solo.

I had my eye on this dish for a long time. Whenever I flipped through Betty's Big Red, we'd give each other a little conspiratorial nod. That's why I was pretty heartbroken when the only fresh "wild mushroom" mix at our local grocery stores was basically some sliced Portabellas and White Buttons with just a few Cremini and Oyster mushrooms mixed in. But I got over it pretty quickly when I looked in our pantry and saw a can of artichoke hearts and garbanzo beans*. I admit I meddled again, but it was so worth it. Some of you might remember The Great Mushroom Showdown of 2010. This dish incorporates a lot of the same flavor I found in Betty's mushroom sauteing technique, and reminds me how much I love cooking with white wine.

I love this recipe - not as much as Dan - but I'll always think about my date with this recipe and smile.

The Betty Crocker Project : The Homemade Italian Happy Hour

Whether you want more money to donate to charities, have maybe lost your job, are looking to start a family, or are getting married... money is on a lot of people's minds right now. So here's a money saving tip that I learned from my grandparents: Homemade Happy Hours. It can be a lot of fun to go out, get some fancy drinks, and a basket or two of appetizers... the entire time reminding yourself it's OK because the drinks are only $3 and appetizers are half off. But let's be honest: then the bill comes, you've spent way more than you thought, and now you have to tip. Or, you could spend the night in a place where you can control the music, your sports team is on a TV you can actually see, there's a short wait, and you know that they serve your favorite drinks. Home.

The Homemade Happy Hour we're sharing today is Italian-themed, and actually a pretty remarkable spread. We made toasted Crostini, Roasted Garlic, and Sauteed Olives. Just buy your favorite beer or beverage--maybe a Morena or Peroni or a bottle of Limoncello if you want to keep it Italian. These recipes are easy enough that you can make them right after work and not worry about mussing up your kitchen. And they're delicious enough that you won't miss paying extra to have someone open your beer bottle for you. Be sure to keep reading... we included lots of pictures.

Also, be sure and check out Dan & me on Our Hen House's Podcast this weekend! We love those kick-ass ladies over there, and it was a great honor to be a part of what they're doing to make the world a more compassionate place. If you're not familiar with Our Hen House, we highly recommend you check out their site.

The Betty Crocker Project : Pizza Soup

Since we started our little project we've seen quite a few impressive pizzas - An Extraordinary League of Pizzas if you will. Some were pretty old school like the Margherita Pizza, some were a little schamncy like the White Pizza and others were just about as American as a pizza gets like the Meat Lovers and Stuffed Crust Pizzas. But recipes like Pizza Dip are just pure Betty gold.

When I first saw Pizza Soup - I admit we wrote it off as one of the recipes we were dreading. We were biased and unfair. We never even read the recipe and there we were making jokes about how bowls of melted cheese shouldn't really be called "soup"... that being said I would eat bowls of our vegan Mac & Cheez sauce if I could - so I shouldn't talk.

Also - this soup isn't anything like what we thought. The truth is this soup is actually a really flavorful and unique vegetable soup with some melted Daiya and toast on top. It's delicious. It's really pretty and colorful with the bell peppers, mushrooms and basil. I mean let's face it - it's kinda impressive looking. I'd bet this silly named soup would get some "ohs and ahs" at any dinner party.  I just might test this theory.

We knew going into this - we'd love Pizza Burgers but it's good to know Betty's streak is still strong. We loved Pizza Soup and I don't care who knows!

The Betty Crocker Project : Vegan Risotto alla Milanese with Peas

I think we all get a little rose-colored glassy around this time of year. We tend to recall our favorite childhood memories of early Christmas morning surprises or piles of colorful cookies with a warm heart and hopes that this year will be just as memorable. For me this dish really took me back.

Back in the day when I was a little eater (so small I needed to be carried), my family used to go to out to an Italian restaurant that I can't recall the name of but can picture in my head perfectly... I think about that place a lot this time of year and about when Little Italy was actually full of Italians. I can remember my dad carrying me over snow drifts, I can remember white table cloths and wooden chairs hanging on the brick walls to be pulled down to turn a 4 top into a 5. I can recall drawing pictures on the small paned drafty - frosty windows as we waited to eat. I remember the inside being decorated with tacky red, orange and green Christmas lights, paper Santa decorations and tables packed in so tight that you couldn't put your coat on the back of your chair. You had to give it to the hostess. Sounds fancy but really it was just small but authentic. My parents always ordered me a bowl of Risotto alla Milanese and a ginger ale. I was pretty much the happiest kid ever.

Now the real Risotto alla Milanese has saffron, Parmesan cheese and veal marrow ( I know - so pointless and cruel) in it and if you ever watched Top Chef or any other cooking show - you know this dish is a basic dish that they are always saying every chef should know how to make. They are constantly calling folks out for making their Risotto wrong and I've seen many a talented chef hang their head in shame when called out for crunchy Risotto. We're hoping that this dish will provide you with easy to follow instructions on how to make Risotto correctly but also show that you can make a really great tasting compassionate replica of this classic Italian dish - that is so easy you can whip up a batch on a snowy afternoon or to serve as a side for a Holiday dinner with some thing like our Vegan Venison or the Citrus & Garlic Basted Holiday Roast.

Whatever your plans - I hope this dish is as memorable for you as it is too me! Buon Natale!

The Betty Crocker Project : Manicotti with a Kalamata Olive Pesto Tofu and Tofu Ricotta Filling

In my house at Christmas, manicotti might be as popular as Santa Claus. It's a fancy centerpiece dish that is that rare combination of being impressive and pretty simple. I know you may look at this recipe and think - that's a lot of stuff BUT it's the holidays - why not make something super fly? To me - that means OLIVES!

People who know me know I am a slave to olives. I love them all and try to work them in every meal. I like olives in my tofu scramble just as much as I love them in a salad, tossed with pasta or in a taco. Really is there anything an olive can't do? Maybe geometry. Olives seem bad at math.

I came up with this Kalamata Olive Pesto a few years ago to mix in with linguine and some broccoli but after trying it out in manicotti a few years after that - I can't imagine ever going back to the standard vegan tofu ricotta style ever again. I'd miss those olives but I know not everyone likes things as fancy pants as me so I included a standard no pesto tofu ricotta recipe too... because it's the season of giving and I love showing all the things you can do with Tofu!

The Betty Crocker Project : Vegan Margherita Pizza

 

This morning I woke up to a man outside my window saying "C'mon Annie! Let's make a little progress girl... Make me proud!" 

Now this man was talking to his beagle mix who apparently was taking her own sweet time doing her business but the words spoke to me none the less. I have a lot things that need doing right now and should really being focusing on this so called "progress" I keep hearing about. Until then... Let's talk pizza. I do hope this pizza makes my random neighbor proud. I know we loved making and eating this little pizza like Jacques Cousteau loved the open ocean* and Thomas Edison loved jerking Nikola Tesla around. I guess I only have one more thing to say today : 

That'll do Pizza - That'll do. 

The Betty Crocker Project : White Chili

When I first read White Chili, I had images in my head of a potato soup with white beans and loads of garlic. I guess that's something I'll have to make another time, because Betty's White Chili is a one of the best tasting soups I've ever had, with tons of white beans and garlic, but no potatoes. We weren't disappointed though. It's got a nice subtle heat a brightness from the hot sauce and lime juice. I admit I'm partial to lime juice, so that might be why I've fallen in love with this soup, but it's also possible this soup takes beans and broth to a new place.

You may also notice a bunch of other new additions on our blog here. We updated our Nerdery Page with a new glimpse at our nightstand readings, and we added a new page: The Pantry.

One thing we hate about most cookbooks is that they list their recipes by recipe title, not by ingredients. I mean, how often have we found ourselves wondering what to make for dinner using what ingredients we have in our kitchen. Well, that's why we created this page. If you find yourself wondering what you'll do with the remaining ingredients from one dish, you can use this page to see other dishes that have similar ingredients. The page is still a work in progress, so please keep checking back. Think of it as a renewable resource!

We used up the last of our Better Than Bouillon to make this Chili, but it was worth it. We have enough for lunch all week and maybe a dinner.

Thank God. It's soup season again!

The Betty Crocker Project : Chicken Parmigiana

You may already know that Eggplant Parmigiana is a pretty old-school Sicilian dish, and super easy to make vegan. You probably already know the original dish is more heavy on the vegetables, and not baked over pasta. Though, you could also point out that there's an area in Italy called Parma, and that they often bread their cutlets with Parmesan cheese there - so Sicilians should stop acting like they invented eating. Even though they did. Just kidding. A little.

The chicken version of this classic Sunday dinner dish is more of an international take. In places like London, New York, and Sydney, Chicken Parmesan was transformed into a popular pub sandwich, or served over pasta in sit down restaurants. I think most of us have come to expect some form of that version when we have vegan Chicken Parmigiana/Parmesan for dinner. So this take is my hybrid of the classic vegetable dish I grew up with, and Betty's more American version.

I love how it turned out. We've made Vegan Chicken Parmigiana a few times in the past, and what I love about it is that no matter how many nights you have leftovers, it always holds up. We never feel an obligation to eat our leftover Vegan Chicken Parmigiana--we look forward to it. (Ed. note: I'm looking forward to it right now.) We're even a little sad when we finally polish it off. Which isn't something you can say about every dish.

I'm also looking forward to having one of these cutlets with some of the extra Marinara sauce on some of that organic bread I've fallen in love with. I mean, who doesn't love a good sandwich?

OK. Enough chatter. Let's do this.

The Betty Crocker Project : Linguine with Clams (Marinated Mushrooms) in White Sauce & Rosemary Garlic Bread

OK: before everyone gets all ruthless about how this looks, please remember we're veganizing this. I didn't use the photo with the sauce mixed in because it just didn't really show the sauce--and that's the best part!

Yes, using Oyster Mushrooms for clams is a very old trick. I can remember making vegan fried clams (Oyster Mushrooms) with my roommate in college and thinking we were so clever, until I went to a vegetarian restaurant in San Francisco and saw them on the menu. Oh. Que sera sera.

Just because vegans are some clever and creative folks doesn't make this recipe any less freaking delicious and amazing. Even if you don't like mushrooms; you can always replace them with vegan chicken or tofu and still have a dish that will bring the shock and awe.

I made this with Betty's Rosemary Garlic Bread. I think I'm going to make that again; I wish I had left the bread in the oven longer, so it would be more toasted, and had crushed my rosemary more. I grew up eating some pretty authentic Sicilian garlic bread and have had several different versions; you know every Tia (Auntie) had their own. I've had it with fresh parmesan mixed with oregano, and with melted mozzarella over butter and basil. Really, garlic bread is one of those dishes where Italian cooks can (almost unknowingly) leave their signatures. This version is pretty good, and went perfectly with the dish.

I have to admit I'm glad I'm only half Italian (I mean not like Frank & Dean are), but I'm Italian enough to tell you this dish is deliziosissimo (which is a real word - not a made up Olive Garden word).

The Betty Crocker Project : Pizza Pie

We've already seen Pizza Burgers and Pizza Dip. We all enjoyed the Stuffed Crust Pizza and the Ranchero Pizza. I still think about that White Pizza some nights when I'm feeling a bit nostalgic. But the other day, I found another recipe for The League of Extraordinary Pizzas that we're developing here.

If you're following along in your own Betty Crocker Cookbook, you can find this under Easy Mushroom Pizza Pie. It was an inspiring recipe with a good concept that wasn't that different than the infamous Cheeseburger Pie. But just looking at it, I knew we could do more.

I saw the promise for a dish with the works. A dish that could be more than a vehicle for soy cheese (not that we're opposed to that). So we maxed it out. In retrospect, I would have held back a bit--maybe fewer peppers or broccoli--but this version is pretty fantastic. It was fast and made a lot and went well with the second season of True Blood.

So ay-oh: let's make some Pizza Pie*!

The Future is Here! The Herbivore Meets The Shannons Contest Results!

About a lifetime ago, Lisa Simpson (one of our favorite animated vegans) traveled into the future and almost married a yellow floppy-haired Hugh Grant British type. The date of that never-to-be wedding was... YESTERDAY! GASP! Yes folks, the future is here! Where's my flying car and robot dog/vacuum cleaner*?

Well, while I wait for technology to catch up, let's anounce the winners of The Herbivore Meets The Shannons Contest.

The winner of our voting contest: Italia! I've already sent her a message and hopefully we'll get that $25 Gift Certificate and a stash of Buttons and Stickers from Herbivore Clothing in the mail to her soon. Hopefully she'll send me a photo of what she buys so we can all shop vicariously through her.

The dish we are making this week from The Dan and Annie Wedding Reception Menu : Italian Wedding Soup! I just need to hunt down a few things and should be getting that recipe to you in a few days.

Don't worry: if you didn't win this time, we have another contest being launched tomorrow! GASP!

(I'll leave it like this for one of those cliffhanger endings that make all the bloggers go into caffeinated frenzies and starts one of those so-called "buzzes" all the kids are talking about.)

*Yes - I know that Muffit is technically from the past, but he represents that Future Vacuum Dog we all dream of.