Sunday, May 4, 2008

Shirataki Spinach Mushroom Alfredo

Whoo, it has been a long while since I've posted. Work has been insane lately, and between that and figuring out my move to Virginia in a few months, I've not been cooking or baking as much as I usually do. Well, that and now that I'm leaving New York I feel a tremendous urge to visit my favorite restaurants, despite my usually frugal self. (p.s. Buddha Bodai on Mott Street is a new favorite!) However, today being Sunday, I had plenty of time to make up a nice homemade dinner. I've decided that Shirataki noodles are basically the most amazing thing ever--they're noodles and hence they taste really good, yet they're not made with the usual noodle materials and therefore are super low in calories. Like a serving has 20 calories low. Insanity. So anyway, I made this up, proportions of ingredients can be shifted as desired, since when I cook I just sort of guesstimate and dump stuff together. Cooking isn't the exact science that baking is after all.

1 package shirataki, spaghetti style
1 onion
Olive oil
1 bunch fresh spinach
1 container sliced baby portabella mushrooms (buying pre-sliced mushrooms is the height of laziness, I know)
1/2 to 1 cup vegetable stock
1/4 cup plain soymilk
A generous spoonful or so of basil pesto
If desired: a few fresh basil leaves, 1/2 cup shredded Follow Your Heart vegan mozzarella, tofurky sausage, salt and pepper as needed

First, clean the spinach and cut some of the ends off. Bring the veggie stock to a boil and then place the spinach in to wilt a bit. Remove from heat. In another pan, heat olive oil (maybe 1 tablespoon? I tend not to measure so much when cooking). Dice the onion and saute it in the oil. After the onions are nice and a bit softened, add the mushrooms and cook down. Once these have melded nicely add in the spinach, the tofurky sausage, a small amount of the veggie stock, and the soymilk. Allow to cook down. Once its all hot, stir in the pesto, basil leaves, and vegan cheeze and mix well. If the sauce isn't thick enough for your taste you can add a bit of flour or cornstarch. Once the cheeze has melted and everything is well mixed, open the packet of shirataki. Drain it well, then add it to the pot (did I mention you also don't need to actually cook the shirataki so much as just heat it up? amazing). Stir well to mix the noodles, which admittedly stick together a little, and cook for a few more minutes. Serve hot. So good!

1 comment:

Veggie said...

I like to do the same thing just before I move too.