Basil One Pot Pasta

It’s been very warm in Montreal these last few days, and so we have been eating salads after salads. Tonight though, I wanted something else. I thought I would try out the one-pot pasta that has been everywhere. This was perfect: one pot, delicious flavours and only one skill required: dumping. That’s my kind of Monday night cooking!

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Here is what you need:

  • 2 cloves of garlic
  • 1 onion, washed and peeled
  • 8 carrots, washed and peeled
  • 3 small zucchinis
  • 8 carrots
  • 15 button mushrooms (white or coffee)
  • 4 stems of fresh basil
  • 1 cup coral lentils
  • 1/2 cup hemp seeds
  • spaghetti (I used 1/2 a pack of gluten-free spaghetti)
  • 1/2 tsp chili pepper flakes
  • salt and pepper, to taste

Here is what you do:

  1. Peel the garlic and mince finely. Place in a large stockpot.
  2. Finely chop the onion and add to the pot.
  3. Shred the zucchinis, mushrooms, and carrots. Add to the pot.
  4. Finely chop the basil and add half of it to the pot. Keep the rest for garnish.
  5. Add the lentils, hemp seeds, spaghetti, chili pepper flakes and 8 cups of water.
  6. Put on the stove on high heat until fully boiling. Lower to medium heat and let simmer until the pastas are cooked. Taste and season to your taste. Most of the water should be absorbed, and you should be left with a rich and creamy sauce.
  7. Garnish with fresh basil and serve hot.

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This is really simple, packed with yummy vegetables, and so satisfying. The great thing is that you will only have one pot to wash. You’ll probably have enough for lunch as well: even less work! Yup! I’m completely converted to one pot pasta. Seriously, it’s the best way to prepare pasta… or at least for lazy Mondays!

Vegan Lox, or how to transform carrots into salmon

Smoked salmon is probably one of the things I miss most as a vegan. I really loved this stuff! Growing up, eating smoked salmon was something we did for the New Years and maybe birthdays. I always felt fancy when I had the left-overs as lunch the next day. So, when I saw that some people were transforming carrots into smoked salmon, I had to give it a go.

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Here is what you need:

  • 3 carrots
  • 2 tsp tamari or soy sauce
  • 1 tsp liquid smoke

Here is what you do:

  1. Wash and dry the carrots. Remove the skin if you want, but I left them there.
  2. With a potato peeler, make carrot slices.
  3. Cover a baking dish with aluminum foil, keeping in mind that you will have to cover the carrots with aluminum “papillote” style.
  4. Put the carrots in the dish and add in the tamari and liquid smoke. Mix until all the carrot pieces are well coated. Close the aluminum foil over.
  5. Put the carrots in a pre-heated oven at 400F. Let cook for 20 minutes, then lower the heat to 200F and let sit for 40 minutes.
  6. Chill before serving.

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I served this with some vegan cream cheese (recipe coming) and some sunflower seed sprouts. This was so good!

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So, the big question: does this taste like salmon? A little. The texture and liquid smoke flavour are similar. Of course the colour is helping make this more salmon-like. Honestly, I feel like this could pass for salmon to unknowing eaters.

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I really like how easy this is to make and that it does not contain oil. I love it! Let me know if you try this out and what you think of it!