Spaghetti with Spinach

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Ingredients:

  • Spaghetti ~ a fistful
  • Spinach ~ a bunch
  • Red pepper flakes, Salt ~ to taste
  • Garlic, chopped fine ~ 2
  • Water ~ to boil the spaghetti
  • Olive oil ~ 2 Tbsp.

Steps:

  • Boil the spaghetti as per instructions on the package, until al dente.
  • Add oil and chopped garlic to a skillet, and turn on the stove. In a low flame, let this be on the stove for about 10 minutes, so that the oil is infused with garlic flavor. Make sure the garlic doesn’t burn.
  • Add the spinach and pepper flakes, and saute until the spinach welts.
  • Now add the spaghetti and salt and give it a good toss.
  • Turn off the stove, and serve with some shaved parmesan cheese on top.
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Thomas Muffin Pizza / Bagel Pizza

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Ingredients:

  • Thomas Muffin / Bagel ~ 1
  • Marina Sauce ~ 2 Tbsp.
  • Mozzarella cheese ~ 2 Tbsp.
  • Basil ~ a couple of leaves

Steps:

  • Split open the Thomas muffin or Bagel in half, and spread a Tbsp.of the Marina sauce on each half. Sprinkle a Tbsp. of the cheese on each, and either in a toaster over or a tawa, toast them until the cheese has melted and the muffin/bagel is crispy on the bottom.
  • Serve with a fresh basil on the top.

Spaghetti with Bean Balls

Spaghetti with Bean Balls(Vegetarian)

Ingredients:

  • Spaghetti ~ a fistful
  • Olive oil ~ 2 Tbsp.
  • Red pepper flakes ~ a pinch
  • Fresh Basil, chopped ~ a couple of leaves

For the Bean Balls:

  • Black beans ~ 1 medium sized can
  • Oats ~  a fistful
  • Soy Sauce ~ 2 tsp.
  • Salt ~ to taste
  • Bread Crumbs ~ to coat

Steps:

  • Cook the spaghetti according to package instructions until al dente. In a skillet, add the olive oil, and once hot add the pepper flakes and toss in the spaghetti until it’s well coated with the oil. Turn off the flames and mix in the basil leaves.
  • Meanwhile, drain the beans and smash them well. Mix in the oats, soy sauce and salt to the beans.
  • Make small balls out of this mixture, coat it in the bread crumbs.
  • Either deep fry these balls in oil, or bake these in 350 deg. oven for about 30 minutes until done.

Notes:

  • Serve these with some marina sauce on the side.

Recipe Source: The Vegan Stoner

Minestrone Soup

Recipe Adapted From Saffron Hut

Minestrone Soup

Ingredients:

  • Onion, chopped ~ 1
  • Tomatoes, crushed ~ 1 small can
  • Garlic cloves, minced ~ 2
  • Carrots, chopped ~ 2
  • Spinach ~ a couple of leaves
  • Pasta ~ a fistful
  • Chickpeas ~ a fistful
  • Fresh Basil ~ a couple of leaves
  • Red pepper flakes, salt, pepper ~ to taste
  • Dried parsley, rosemary, oregano ~ to taste
  • Olive oil ~ 2 Tbsp.
  • Water ~ 2 cups

Steps:

  • Heat oil in a saucepan. Once hot, add red pepper flakes, parsley, rosemary, oregano and garlic.
  • Immediately add the chopped onions and saute till onions are translucent.
  • Now add the tomatoes and give a good stir.
  • Add the carrots, pasta, chickpeas, salt and water and let it boil until the pasta is done.
  • Now add the spinach leaves and let it boil until it wilts.
  • Turn off the stove and add the basil leaves and pepper(if needed).

Pasta with Peach Sauce

Pasta with Peach Sauce

Peach Sauce:

Ingredients:

  • Peach, pitted and sliced ~ 1 cup
  • Olive oil ~ 2 Tbsp.
  • Lemon juice ~ 1 Tbsp.
  • Cinnamon ~ 1/2 tsp.
  • Salt, Pepper ~ to taste

Steps:

  • Cook pasta until al dente. Drain and set aside.
  • Blend together the peach slices with the rest of the ingredients mentioned above, until it’s smooth.
  • To serve, add the sauce to the cooked pasta.

Spaghetti with Brussel Sprouts

Spaghetti with Brussel Sprouts

Ingredients:

  • Spaghetti ~ a fistful
  • Olive oil ~ 2 Tbsp.
  • Garlic, chopped fine~ 2 cloves
  • Parsely flakes, red pepper flakes ~ to taste
  • Brussel sprouts ~ 1 cup
  • Salt, Pepper ~ to taste
  • Butter ~ 1 Tbsp.

Steps:

  • Cook the spaghetti in water that’s well salted. Cook until al dente and drain.
  • In a skillet, add some olive oil. To it, add the chopped garlic and the parsely and red pepper flakes and saute for a minute. Now add the cooked spaghetti.
  • In a microwaveable container, add the brussel sprouts with a couple of tablespoons of water, cover and microwave for about 6-7 minutes until they are done.
  • Drain the water, and coat the brussel sprouts with the butter while it’s still hot. Sprinkle salt and pepper on top, and serve with the spaghetti.

Pasta & Red Bell Pepper Sauce

Recipe Adapted from Annie’s-Eats

Pasta & Red Bell Pepper Sauce

Bell Pepper Sauce:

Ingredients:

  • Red Bell Pepper ~ 1
  • Garlic pods ~ 2
  • Olive oil ~ 2 Tbsp.
  • Lemon juice ~ 1 Tbsp.
  • Salt, Pepper ~ to taste

Steps:

  • Roast bell pepper over the stove on the open flame (i.e. place the bell pepper on the stove flame directly, turning it around at intervals so that all sides are equally charred).
  • Once cool, peel the burnt skin away, discard the seeds, and chop into pieces.
  • Blend this together with the rest of the ingredients.

Notes:

  • Some chili flakes can be added while blending, if needed, to kick it up a notch.

Write to me at:

chennaispiceblog@gmail.com

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