This pasta is easy to make and tastes great. What we love about this dish, is that it is so versatile. You can make it vegan by avoiding the parmesan cheese or by replacing it with farmasen (our vegan version of Parmesan cheese). You can make it fat-free by avoiding the pine nuts and by replacing the olive oil with vegetable broth, or you can make it low-fat by replacing the olive oil with vegetable broth. But no matter how you make it, it tastes wonderful and is satisfying. There are so many options to this pasta, you can add any number of cooked vegetables to add to the flavor and flexibility of this pasta.
Today we went dip crazy. We started with fresh tomato salsa and used this to create black bean dip, taco chip dip, and guacamole. Then we made several different types of hummus. One favorite was roasted red pepper hummus, but the plain garlic hummus was also delicious. It is fun to dip taco chips, pita chips, or even Triscuits in these dips. Another option is to make a scrumptious veggie sandwich with the hummus and everyone loves the taste of fresh raw veggies after dipping them into one of these sauces.
Today we made No Beef Dip. It was a huge success and everyone loved it! Instead of beef we used portobello mushrooms which we roasted with a little bit of olive oil, garlic and some secret ingredients. Then we sliced it fine and served it up with caramelized onion on a wonderful toasted seed bun. The dip was a savory and delicious vegetarian dip made with some of our secret ingredients.
A long time ago, when we were carnivorous, we enjoyed a beef dip every now and again. We were thinking that it would be nice to have a similar, but more animal friendly, and much healthier version of the old fashion beef dip. So we came up with No Beef Dip. It is made with succulent and meaty Portobello mushrooms that have been lovingly roasted. The dip is delicious and nutritious and it too is made from mushrooms. Once you try our No Beef Dip, you just might faint from pure pleasure. To make a full meal, you could add some mashed potatoes and salad. If you just want to eat No Beef Dip, then you might want to double up the recipe.
Veggie OUTLAWS has developed a wonderful new condiment: Bestcestershire Sauce. We made this delicious alternative because we love the flavor of Worcestershire Sauce, but not the anchovies. This sauce is a must-have addition when cooking; it adds a wonderful kick as well as substantial weight to the taste of most savory dishes.
The recipe takes a bit of time, but it makes about 5 cups and can be safely stored in the refrigerator for a several weeks. We also like to freeze it in 1/2 cup servings. That way we can always have some in the fridge ready to go when we need it.