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Saturday, May 31st 2008

11:36 PM

Promised forever, finally delivering... *VEGAN* A La Vodka!

  • Mood:
I've been busy. Really, really busy. I got a new job, lost a *ton* of weight (so now I'm just the SLIGHTLY Chubby Vegan!), and went on a vacation. I never get to see a computer anymore! I have been promising the A La Vodka to a million people, though, so I will now deliver. I promise, it's good.

Good news for you: this dish freezes extremely well, because the recipe makes a whole lotta sauce!

Chubby Vegan's Penne A La Vodka

1 pound whole wheat penne
Salt for water
3 to 4 TB extra-virgin olive oil
2 medium onions, diced
4 large cloves of garlic, diced
1 (2 oz) can diced tomatoes with basil, garlic, & oregano
2 (15-oz) cans tomato sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried oregano
1/2 C vodka (any old kind will do, you don't need to break out the good stuff for this!)
1 tsp crushed red pepper (you can add more, but it will start getting very spicy! Oh, you could also use less, too.)
1/2 C pine nuts, processed in the food processor until very crumbly and paste-like
1/2 C nutritional yeast flakes
1 C plain soy creamer (I use plain Silk soy creamer)
1 TB cornstarch
2 TB vegan cream cheese substitute (I use Tofutti Better Than Cream Cheese), optional (but recommended!)
1/2 to 2/3 C chopped fresh parsley (flat-leaf, not curly!)

Start the water for your pasta in a large pot of salted water.

In a large saucepan, heat the olive oil, and saute the onions and garlic over medium heat until soft, about 5 to 7 minutes. Add diced tomatoes, tomato sauce, salt, pepper, basil, marjoram, and oregano. Bring to a boil, stir well, and then lower heat and simmer for 20 minutes, uncovered, stirring occasionally.

Meanwhile, mix pulverized pine nuts and nutritional yeast together in a small bowl, until well-incorporated.

In a separate small bowl, mix creamer, cornstarch, and cream cheese substitute, breaking up the cream cheese with a fork until small pieces remain. Set aside.

When 20 minutes have passed, add vodka and red pepper flakes to tomato mixture. (At this point you should also be adding your pasta to the boiling water so that your pasta and sauce will be done at the same time.) Simmer sauce another 5 to 8 minutes on medium low.

Turn heat to low. Add pine nut mixture and creamer mixture. Mix well, and simmer another 2 to 5 minutes, until thickened.

Add parsley, and stir. Taste for seasonings, and adjust salt and pepper if needed. Serve over penne.

47 Blog Reader Comments.

Posted by Liz D:

That is making my mouth water...MMMM!!! I was always afraid that when I went to heat up the vokda I'd cause a fire!:)
Sunday, June 1st 2008 @ 8:39 AM

Posted by AsstroGirl:

Thank you, thank you, thank you for posting this recipe! I was just thinking about bugging you for it once more, but thought it might be obnoxious. I'm so looking forward to making it again.
Monday, June 2nd 2008 @ 5:11 PM

Posted by AsstroGirl:

OK, I can't get my comment to stick here, so if you get 3 from me, they're working but I can't see them.

Anyway- thank you so much for posting this recipe! I can hardly wait to make it again. I was even thinking about obnoxiously emailing you about it once more.

Nice to see you blogging, congrats on the weight loss and thanks again!
Monday, June 2nd 2008 @ 5:14 PM

Posted by veg-in-training:

Oh! This was one of my favorite testers. I just make this again soon!!
Sunday, June 29th 2008 @ 7:45 AM

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