Thursday, February 21, 2008

Rotini with Fresh Tomatoes and Vegan Cottage Cheese

I just can't resist discount produce. This time is was a very large bag of tomatoes for $1.99. I mean, even if you can't use them all, it's cheaper than buying just a few regular-priced tomotoes. Of course, you have to eat them pretty quickly since they are getting a wee bit past their prime. This is a dish that Vegan Mom and I used to make before we were vegan. It's actually a pretty good replica, but probably not something you would want to serve someone who has actually eaten dairy cottage cheese in the past year. The dish is even better with toasted pine nuts, which I did not have on hand, so they are not in the picture.

- 1/2 pkg of rotini, cooked
- 1 pkg extra firm tofu
- 2 tbsp canola oil
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup soy creamer
- 1/3 cup nutritional yeast
- 1 tsp basil
- 4-5 tomatoes, cut in wedges
- 1/3 cup toasted pine nuts
- salt and pepper to taste

1. While rotini is cooking, crumble tofu into a bowl. Don't mush it, like when making tofu ricotta, but avoid large chunks. Stir in oil, salt, sugar, spices, and soy creamer with a fork. Set aside.
2. Rinse and drain rotini, add nutritional yeast, and mix well. Mix in cottage cheese, basil, and pine nuts, then mix in tomatoes. Season with salt and pepper and serve.