THE CHINA STUDY QUICK & EASY COOKBOOK (23 page)

This creamy pasta dish gets its rich flavor from the earthy mushrooms, bright dill, and pine nuts, which explode with flavor when toasted.

1 16-ounce package frozen cauliflower florets

12 ounces whole grain penne

1 medium yellow onion, diced small

1 pound sliced cremini or button mushrooms

2 cloves garlic, minced

2 tablespoons chopped fresh dill

1 teaspoon red wine vinegar

sea salt and black pepper to taste

3 tablespoons toasted pine nuts (optional)

1.
Bring a large pot of water to a boil. Add the cauliflower and cook until very tender, about 10 minutes.

2.
Scoop the cauliflower from the water with a slotted spoon (don’t discard the cooking water) and add it to a blender. Puree the cauliflower, adding enough of the cooking water to make a creamy consistency. Set aside the cauliflower puree.

3.
Return the pot of water to a boil, salt the water, and add the penne. Cook according to package instructions. Drain the pasta and set it aside.

4.
While the pasta cooks, sauté the onion and mushrooms in a large saucepan over medium heat for 8 minutes. Add water 1–2 tablespoons at a time to keep the vegetables from sticking.

5.
Add the garlic and dill, and cook for another minute.

6.
Add the cauliflower puree, the red wine vinegar, and the cooked pasta.

7.
Season with sea salt and black pepper to taste. Serve garnished with the toasted pine nuts.

MAKE IT EASY

You can use light firm silken tofu in place of the cauliflower to save time, but you won’t need to boil it. Just add it to the processor, puree until smooth and creamy with the toasted pine nuts, then add it to the cooked mushroom mixture after you add the garlic and dill.

MAKES 6 SERVINGS    

I used to make traditional Pasta Alfredo for a good friend of mine who proclaimed it “the best ever.” Of course we were all addicted to the fat in that recipe. This healthier, whole-grain version is still a treat for me because of the nuts and seeds in the sauce, so I save it for special occasions.

1 pound whole grain fettuccine or linguine

1 cup Alfredo Sauce (
p. 68
), more or less to taste

sea salt and black pepper to taste

1.
Cook the pasta according to package instructions.

2.
Drain the pasta and add it to a bowl with the Alfredo sauce. Mix well and taste for sea salt and black pepper.

MAKES 6 SERVINGS    

Macaroni and cheese is thought of as the all-American dish. There are as many ways to make it as there are picnics on the Fourth of July. This one has that creamy homemade feel to it with a southwest kick.

12 ounces whole grain macaroni noodles

1 recipe No-Queso Sauce (
p. 67
)

1 cup nutritional yeast

1.
Cook the pasta according to package instructions.

2.
Preheat the oven to 375°F.

3.
Combine the cooked macaroni noodles, No-Queso Sauce, and nutritional yeast in a large bowl and mix well.

4.
Spoon the mixture into a 9 × 13 baking dish and bake for 25 minutes, until the top is lightly browned.

MAKE IT EASY

•
For a quicker version, finish heating it on the stovetop for a few minutes instead of baking it.

•
If you don’t like a spicy mac and cheese, you can cut back on the chipotles in adobo sauce used to make the No-Queso Sauce.

MAKES 6 SERVINGS    

This recipe is one way I like to turn the usual scalloped potatoes into a special dish. When people invite me to a potluck and ask me what I am bringing, I often say scalloped potatoes, then I show up with this dish in hand—much to the delight of the other attendees.

4 large Idaho potatoes, scrubbed and thinly sliced

1 large onion, thinly sliced

2 large poblano peppers, seeded and thinly sliced

1 recipe No-Queso Sauce (
p. 67
)

sea salt and black pepper to taste

1 teaspoon paprika

1.
Preheat the oven to 425°F.

2.
Steam the potatoes for 6 minutes, until tender.

3.
While the potatoes steam, sauté the onion and poblano peppers in a large skillet for 6 minutes. Add water 1–2 tablespoons at a time to keep the vegetables from sticking.

4.
Add the No-Queso Sauce to the onions and peppers and cook until heated through. Set aside.

5.
Spread the steamed potato slices over the bottom of a 9 × 13 baking dish and sprinkle with sea salt and black pepper to taste.

6.
Pour the No-Queso Sauce mixture over the potatoes and sprinkle with paprika.

7.
Bake for 15 minutes, until bubbly and lightly browned on top. Let cool for 5 minutes before serving.

MAKE IT EASY

•
Often I bake several potatoes at the beginning of the week and use them for any number of dishes throughout the week—including this one! If you have extra baked potatoes, you can use them in this dish in place of the steamed potatoes called for in the recipe.

•
The poblano peppers have just a little heat and a slightly more peppery flavor than green bell peppers, but you can use bell peppers if you can’t find poblanos.

MAKES 4–6 SERVINGS