Vegan MoFo, Day 26: Spaghetti Rarebit

WTF is rarebit, you might ask? I had to Google it, myself. It's a hot, savory, cheesy sauce poured over or served with toasted bread. In this case, Mrs. Malek has decided to serve it over spaghetti. I like her line of thinking. Clever girl!

And it was soooo yummy. The recipe called for stirring in two eggs once the sauce had taken shape, but I left that out. Here's what I came up with:

Spaghetti Rarebit
adapted from Meatless Meals, page 115
serves 5--supplies protein and starch

1 box whole-wheat spaghetti (I used angel hair)
1 1/2 Tbsp vegan butter
1 1/2 Tbsp AP flour
1 Tbsp nutritional yeast
1/2 tsp mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp onion powder
1 cup soymilk
1 1/2 cups shredded vegan cheddar cheese
1 Tbsp ketchup
1 tsp vegan Worcestershire sauce
5 Tbsp nutritional yeast (topping)

Cook spaghetti in boiling water until tender. In a medium saucepan, melt butter. Add flour, nooch, and seasonings, and stir to combine. Add soymilk and whisk until the mixture thickens. Add shredded cheese to mixture and whisk to melt. Add ketchup and W sauce. Drain pasta and plate. Pour sauce over pasta and top with more nooch.

{thick and cheesy}

{and easy peasy...ha, i rhymed!}

Deeeeeeeelicious! I would gladly eat this on toast as originally intended, but maybe not until after my cruise in January. I have a feeling this is a meal that I could get carried away with eating all the time. :)

Enjoy your Friday evening, everyone! We're going out to see some awesome Final Friday artwork.

Jes

VMF 2011 Day 26: Bibimbap bap bap
VMF 2010 Day 26: *GASP* I missed a day!

Vegan MoFo, Day 2: Spaghettaaaaah.

Oi, people and their dang spaghetti. I swear, serve anything that isn't precisely spaghetti, marinara, and meatballs, and you get noodles thrown in your face.

On one side of the spectrum are knock-off brands of Chef Boyardee, and on the other is the stereotypical spaghetti with two huge meatballs. And if you're not stuffing your face with meatballs, there's something wrong with you.

Thus, I give you my version of Spaghetti.

Otherwise known as:

"Squash Trying To Be More Than What It Is"

makes 2 servings, but I ate the whole 1/2 squash myself

1/2 spaghetti squash (save the other half in the fridge for later)

marinara

1 large can whole tomatoes (the whole ones are better than the diced ones...there's logic to it)

2 tbsp tomato paste

1/2 yellow onion, diced

2 cloves garlic, minced/pressed

handful of basil

S&P, oregano, red pepper flakes

toppings

chickpeas, cooked (goes w/out saying, but still...)

mushrooms, sliced

chopped fresh parsley

To make the sauce: Saute the garlic and onion in olive oil. Meanwhile, whir up the entire can of tomatoes and the tomato paste in a blender. Add the cooked onion-garlic mixture, fresh basil, and seasonings, and blend until, well, blended.

Put the 1/2 squash cut side down on a plate. Stab it a few times with a knife. You can add a smidge of water to the plate. I tried it both ways: the first time I didn't use any water, and the second time I added like a teaspoon of water onto the plate. Didn't really tell a difference. Microwave the 1/2 section for about 5-6 minutes until the squash is soft. Let it rest for about 3 minutes until it is cool enough to handle. Then go at it with a fork and get all starry-eyed at the wondrousness of gourds!

Microwave the sliced mushrooms and chickpeas until warm.

Top the "pasta" with the mushrooms, chickpeas, and 1/2 cup of the marinara. Throw some chopped parsley on top.

And then realize that your pasta rocks, and anyone who doesn't agree will get pasta in their face! Kapeesh?

Jes

Spaghetti and a Promising Sunday

So, I am thinking up my weekly menu...I'll have to throw in food for Thanksgiving with the fam, as well. Thinking of taking some acorn squash bread, like I made recently. That was pretty tasty, and I think all I need is one acorn squash.

Besides that, I'm having salad one night but not sure what else yet...any ideas?

Anyway, tonight after going out to see Harry Potter 7-1, we went out to The Vagabond for 2 rounds of Apples to Apples and a soy mocha latte for me, and then I made some standard pasta when we got home. I don't like jarred pasta sauce anymore; I find it is too sugary. I started making homemade pasta sauce (WELL, as homemade as a can of crushed tomatoes can get, flavored and simmered, but close enough when good tomatoes are difficult to find). Tastes much, much better than the sugar-crack stuff anyway.

Threw on some dried parsley, so it looked legit.

I have my Vegan MoFo Tribute done, just going to postpone it until closer to the end of the month.

Jes