>> Friday, January 8, 2010
When I was young, my all-time favorite dinner dish was Irish-Italian Spaghetti. Full of ground beef, onions, mushroom and tomato soups . . . it's not exactly something I see myself eating now. However, it's a family favorite -- despite the fact that not one of us has even a drop of Irish or Italian blood in our bodies. I haven't had the meal in years -- we're talking since the early 1990s. So, the other night when we didn't know what to make for dinner . . . I thought it'd be fun to recreate the sauce to meet my new and improved tastes.
The recipe is indeed a winner -- and incorporates even more exotic flavors than the original. As well, I'm thinking it might be a meat-eater pleaser. You'll have to let me know . . .
What you'll need . . .
- 1 package Boca veggie crumbles (vegan -- found in the freezer section -- or any other ground beef veggie substitute, be careful to read ingredients for vegan-ness)
- 1/2 cup chopped onion
- 1 can of fire-roasted tomatoes
- 1 can of soymilk (I used Silk -- see why it's measured this way below . . .)
- 1 cup chopped shiitake mushrooms
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- dash of salt
- handful of flour
- 1/4 to 1/2 teaspoon bottled hot sauce
- 10 to 12 ounces dried wheat spaghetti
- 1 tablespoon olive oil
Method . . .
- Cook spaghetti according to the package's directions while making the sauce. Set aside when done.
- In a large saucepan, add oil and onions and cook over medium heat until onions are translucent.
- Add the veggie crumbles and shiitake mushrooms and cook another five minutes, until tender.
- Put the can of fire-roasted tomatoes (do not drain and keep the can) into a food processor and blend until smooth. Then pour the tomatoes into the pan.
- Fill the can with the soymilk and add it to the pan (you just want equal amounts of soymilk and tomato).
- Add the cayenne pepper, garlic powder, pepper, salt, and hot sauce. Bring contents to a low boil, then bring heat down to a simmer.
- You will want to add a handful or two of flour to thicken the mixture. Mix well . . . then cover and simmer for 20 minutes. (This allows the veggie crumbles to plump and the sauce to thicken.)
- Makes approx. 6 servings. And it tastes good the next day!!!