When I ate meat - Chorizo was my favorite thing. Maybe more so than bacon. I loved Chorizo. My friend Dan and I would make a Mushroom and Chorizo pasta with creamy sauce that was to die for.... of course it was! With that combination??! Who cares how insanely unhealthy it was, it tasted brilliant.
I've never been into meat substitutes (apart from veggie sausages with a big breakfast!), I've never had the need for them. I genuinely would rather eat vegetables.... every time. I love Tofu, for some reason... but again, don't buy it often to make myself.
Out shopping the other day, I saw for the very first time a MASSIVE "vegan chorizo" sausage in the 8th Day in Manchester. I wouldn't ever normally buy things like that (how healthy can that be, really??) but nostalgia hit me and I wanted to make myself and Dan the ultimate VEGAN version of our old favorite.
Serves: 2 with some leftovers
Time: About 40 minutes
1 packet of wholemeal/Spelt Spaghetti
500g Brown Mushrooms, washed and sliced
100g Sun-dried Tomatoes, drained
Head of Kale (at least 5 large leaves)
Vegan Chorizo/Meat substitute (optional)
2 cloves of garlic
1 tbsp Sunflower oil
1 tbsp Vegan butter (sunflower spread or soy spread)
2 springs fresh rosemary
Watercress for garnish
Salt and Pepper
I loved this dish.... but think it would have been even better WITHOUT the Chorizo. I guess I've just been vegan too long... as we were eating, we both agreed that the veggies were way more delicious than the substitute...which really, is hard to enjoy when you're not sure what you're eating.
If you want to make this dish - I say either add your favorite meat substitute, or just leave it without. The pasta will be mega tasty regardless! You can just call it "Mushroom and Kale Pasta" ;)
1) As usual, begin by playing some music. Suggestion? Oh, okay fine.
You officially know way too much about me right now.
I'm ashamed. But I'm not.
Or, for a much more eclectic, cool, interesting and share-able listen - my favorite podcast at the moment is "Serial" from the makers of This American Life. It's utterly brilliant. I've linked to it below. I have literally four podcasts that I've ever wanted to listen to - TAL, Conversations with Richard Fidler, Rich Roll and Serial. I'm not a massive podcast listener - but these are amazing. And it's great to listen to while cooking :)
2) Put a large saucepan of water on to boil
3) In a large frying pan/wok heat your sunflower oil.
4) Dice your onion and garlic. Add to oil and saute until nicely browned.
5) Add sliced mushrooms and sunflower spread. Stir around in the pan, letting everything cook evenly.
6) Add your meat substitute if you choose to use one. Make sure each piece get a nice bit of crisp around the edges.
7) Add sun-dried tomatoes, kale, rosemary, salt and pepper. Tear your kale into small pieces and only use the leaves. The stalks stay very tough! Combine all together and let the flavors simmer.
8) Add your pasta to the boiling water. Let cook for approximately 20 minutes. Test and drain when ready.
9) Add pasta to your frying pan (not all of it, about half to start with) and mix all together. Combine the pasta with your mushroom "sauce" (though it won't be very saucy) and try to make sure you get all the flavors together. It's good not to use all the pasta immediately - because you may not need all of it.
10) Add some final sprinklings of rosemary, salt and pepper. Taste.
11) Serve out your pasta and finish each dish with fresh watercress. Delicious!
I love how fresh and green this pasta looks. It's good for you, super tasty and filling! Food shouldn't leave you feeling hungry, so don't feel guilty about eating pasta. If you have problems with gluten - this with quinoa pasta or spelt is equally amazing and tasty.
Love and Sweet Potatoes!
- Hannah xx