Monday, September 14, 2015

Vegan Mofo 2015: Day 14

Today's Vegan Mofo theme is:

Share something vegan with a non-vegan.


I've done this plenty of times (D's never been a vegan, so all the meals I serve to him count as serving a non-vegan), but I wanted to go for a super simple menu this time. Sometimes sharing vegan food with non-vegans can be tough, because they are afraid of the unique ingredients you might use ("there's silken tofu and jackfruit in this - ha! fooled you!"), so I like to offer easy and recognizable dishes to the non-vegan to show them that vegan food can look just like they are used to. I often use this when arguing for gluten-free food as well. People don't really think about the fact that they eat vegan and gluten-free food all the time; fruit and vegetables are naturally both, and many grains are as well; all it takes is adding those together to make a meal, and it magically just became a gluten-free and vegan meal!

Here's my favorite go-to meal for non-vegans: pasta (I use quinoa-corn pasta from Ancient Harvest)  with sauce and fresh veggies. If you're willing to take it a step further, and your meal partner is a bit adventurous, I would suggest making spiralized zucchini noodles in place of the grain pasta. It's up to you.


Pasta with Sauce and Fresh Vegetables
Serves 2
Vegan; Gluten- and Soy-Free

Ingredients:
1 box gluten-free pasta
1 jar vegan tomato-based pasta sauce
2 c. fresh cherry tomatoes, quartered
1-2 T. olive oil
1 delicata squash, halved and de-seeded, then sliced (I leave the peel on)
salt and pepper to taste
optional: 1 T. each fresh rosemary, sage

To Prepare:

  1. Boil a pot of water. Meanwhile, prepare the squash and cut the tomatoes.
  2. When the water is boiling, add pasta and reduce heat to low. In a separate pan, heat oil on medium heat, then add squash, sprinkle with salt and pepper, and add fresh rosemary and sage, if using.
  3. Cook pasta until al dente, and sauté squash until brown on one side. Add about 1/3 c. water to pan and cover and turn down heat to medium-low. Cook until fork can easily go through squash and water has been absorbed by squash. Keep uncovered and on simmer heat until pasta is done.
  4. Drain pasta, then pour tomato sauce and tomatoes into pot and stir. Serve hot with squash.

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