Vegan Green Pasta
.....get yourself some itty bitty pasta. The kind you put in soups. I found these teeny tube shapes in the 'world food' section of our local supermarket - funnily enough, not in the Italian bit.
Then, you want to make a paste from just about any herbs hanging around - flat leaf parsley, coriander, basil. Sorta like a pesto 'cept not. No pine nuts necessary but fennel, celery and onion are good components for flavour.
Put it all in a pan, cook it up and bingo, you've got yourself one tasty little supper dish. That easy.
Y'know, I need more simplicity in my kitchen, which is why I've been loving this paste thing so much. I've used it with rice, giant couscous and I plan to use it with other grains. It's a winner.
And I think it's only appropriate that I give credit to the magnificent Ms. Miers. That lady knows food. Big love.
herbs - flat leaf parsely, coriander, basil etc.
fennel, celery or onion - some or all
garlic - big clove
lemon or lime juice - a bit
olive oil - glug
salt and pepper
mini pasta shapes - about a cup
1/2 vegetable stock cube
halved cherry tomatoes - a few
cubed basil tofu - optional
make a paste. lightly fry. add the pasta and stir to coat it. add the stock cube and cover with water.
simmer until all the water is absorbed, add a little more water and continue to simmer until the pasta is fully cooked.
stir through the tomatoes and basil tofu. heat through. season. serve.