Tuesday, December 28, 2010

Fettucine with Zucchini, lemon, tofu and almonds.

I borrowed this recipe from a lovely book my mum got me for Christmas (Stephanie Alexander's Kitchen Garden Companion). The original recipe is called 'Fettucine with Zucchini, Lemon, Ricotta and Fried Almonds' on page 716. I've just edited it to suit our vegan lifestyle :) Most recipes in the book are vegetarian, which is nice.


Your choice of vegan margarine (I use Nuttelex Lite)
1/3 cup flaked almonds
Fettucine pasta (I used spinach)
2 large zucchini, diced
3 cloves garlic, thinly sliced
1 cup chicken style stock (I use Massel)
Juice and zest of one lemon
1/2 block of tofu, diced really tiny
2 tbsp chopped fresh parsley


Put pasta on to cook.

Fry the tofu until crispy in some margarine. Remove from pan and  drain on paper towel. Using the same pan (you may need to put more margarine in) lightly fry the almonds until light brown. (I burnt mine by accident but it was still good). Remove from pan and drain with tofu.

Put the rest of the ingredients except the parsley and half of the lemon zest into the pan. Bring to a simmer and let cook until pasta is ready, or until zucchini is tender. Stir in the tofu, almonds, parsley and remaining lemon zest and heat for a minute before serving.

This is a light and summery meal that qould have been perfect to eat outside with candles or something. However, it is STILL raining, and we don't have anywhere to eat outside anyway :)

Obviously the tofu cubes replace the ricotta cheese. I was going to go all out and make up an actual tofu ricotta (I always use the recipe from Skinny Bitch) but I couldn't be bothered getting out my blender. It would be fantastic with it though :)

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