Tag Archives: spaghetti

Parsley-Kale Pesto (or, “I can’t believe it’s kale!”)

In my pantry today:

  • 4 c (cooked) whole wheat thin spaghetti
  • 2 c parsley
  • 1 c marinated kale
  • 4 L cloves garlic
  • 1 c walnuts
  • 2/3 c olive oil
  • 1 tbsp coconut oil
  • 1/4 c Parmesan cheese
  • 1/2 tsp sea salt (or to taste, y’know?)

Kale-Parsley PestoWell we had spaghetti sauce and salad stuff, but neither one of us necessarily felt like being transported tonight via flavor to the isle of Sicily. Maybe something a wee bit lighter (-seeming, at the very least) like olive oil and garlic? Then a bulb came on above both our heads at the same moment — pesto!

Since kinda-recently learning of coconut oil’s health benefits I’ve been trying to incorporate it into my cooking — the trick there is not to make coconut pasta, so tread lightly. It, the whole wheat pasta and walnuts are the main proteins here (unless you wanna count the Parmesan too, but ’tis a mere pittance), nevertheless feel free to add chicken or shrimp if you don’t believe in things like that.

Parsley-Kale PestoAlso, ha! Made ya like kale, right?

Put all that stuff in the food processor and let it whirl until — magically — pesto appears! Adjust the oil if you want it more/less soupy. With the minimal amount of coconut in a dish that roars of garlic, there was a faint hint of Thai in this dish… just enough to make it delicious and foreign, but not enough to make it taste counterintuitively unfamiliar.

I had enough left over from our [2 person] meal that I used 2 tbsp of it to make a pesto vinaigrette (this stuff, red wine vinegar and a little more olive oil) and still had 1/3 c of it to put in the freezer. 5 spoons.

Tofu Parmesan (or, “No, Really. Tofu Parmesan.”)

In my pantry today:

  • 1/3 package Nasoya® firm tofu
  • 3-4  c cooked spaghetti
  • 1 24 oz jar Prego® (roasted garlic and herb)
  • 1 tsp hot red chili powder
  • 1 c tofu marinade*
  • 1.25 c breading*
  • 1/4 c safflower oil
  • 1/4 c olive oil
  • 1/2 c shredded mozzerella
  • 1/2 c Parmesan cheese

First thing’s first: prepare your tofu properly for cooking for the first damn time, Katherine. Stop thinking that it will magically find deliciousness through little preparatory effort. Drain your cube o’fu and gently squeeze a clean towel or paper towels around it for a little casual pre-press. Then wrap it in [clean towel/paper towels] and set a light-medium weight pot or pan on top and walk away for 30m or so. When you return, slice into 1/2″ thick steaks and place into sweet overnight dreams of flavor…

*tofu marinade:

  • 1 c vegetable broth
  • 1 tbsp garlic paste
  • 1/2 tsp oregano
  • 1/2 tsp hot red chili powder
  • 1/2 tsp black pepper
  • 1 tsp salt

Mix everything together and lay steaks flat (I used a rectangular tupperware dealie). Let sit in the fridge overnight, flipping once halfway through said marination.

And okay, pretend it’s now dinner time the following afternoon. Boil spaghetti until at your preferred consistency then season your Prego® with 1 tsp hot red chili powder and call that part of the meal a day. Get back to your tofu, and mix the following for its breading:

  • 1/4 c cornstarch
  • 1/4 c all-purpose flour
  • 1/4 c ground golden flax
  • 1/2 c plain bread crumbs
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp red hot chili powder
  • 1/4 tsp salt
  • 1/4 tsp asafoetida

While your oil is warming, remove tofu steaks gingerly and let sit on paper towels. Pat them on the back and let them know you appreciate their patience, then roll them in the breading and let them fry. Once one side turns golden, flip and continue cooking until the desired color. Mine came out a little browner than I’d have ideally liked, but they were still really, really tasty. When I was little, my dad used to make little bread crumb fritters when he’d fry something and there were breadcrumb left over… they were delicious, but even I knew they were bad for me. In the 80s. This, though? Well, nothing fried is really healthy — let me say that to the universe so it knows that this time I am not taunting it — but at least… well, nothing fried is really healthy. And nothing fried then covered with cheese could certainly count… but damn but it weren’t tasty.

Once fried, let the tofu sit on paper towels until crispy and dry of their shame. I layered in a bowl: spaghetti, sauce, tofu then cheeses and put each stainless steel bowl under the broiler for 5m to get the melty goodness going. 4 spoons!