Pumpkin (super_bento) wrote in vegancooking,

  • Location:
  • Mood:
  • Music:

Raiders of the Lost Fridge

This is a game I like to play when I realise I haven't thought about dinner and my tummy is rumbling. It's fairly simple. Go to your fridge and grab whatever's in there. Fry it all up, or bake or steam or roast or just chop it up fine and make a salad. Just make it up as you go along, remembering time is of the essence. Pick a quick-cooking accompaniment and shove it all on a plate. Eat.
Here's what happened last night.

Ingredients (to serve 1):
75g-100g (3-4 oz) pasta (I used buckwheat fusilli)
100g (4 oz) chickpeas (garbanzo beans)
Handful cherry vine tomatoes, halved
1/2 a red onion
1 clove garlic
1/2 a small red chilli pepper
About 100g (4 oz) tinned tomatoes
Heaped tsp tomato puree
A splash of balsamic vinegar
1/4 tsp raw cane sugar
Pinch of ground cinnamon
Salt and pepper to taste
Big handful fresh basil and coriander (cilantro)
Nutritional yeast flakes to taste

Bring a pan of water to the boil and cook pasta according to pack instructions. Meanwhile, heat a little oil in a small pan, add the onion garlic and chilli and fry briefly until softened. Add the cherry tomatoes and cook for a further 1 min. Add all the remaining ingredients except for the herbs and bring to the boil, then turn down to a simmer. Cook until slightly thickened. When the sauce and pasta are ready, drain the pasta and toss with the sauce and fresh herbs. Sprinkle with nutritional yeast flakes, if liked.

Eat immediately, preferably with a massive bowl of indecently fresh raspberries for dessert.

Sorry no picture, because my camera hates people. Which is a real shame because it's such a pretty dish.

Tags: beans-chickpeas/garbanzo-beans, pasta
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 1 comment