TLC

I am once again trying recover from a cold! Jeez! Obviously haven't been taking great care of my body, if I'm relapsing within a week of getting over the last one. I'm devoting this entire weekend to rest and real recovery. So there, cold.



Of course, the world doesn't stop for a cold. Now that I've taken a lil' break from blogging to stay on top of school things, I'm back because I seriously needed some tender lovin' cookin'. Felt inspired to make a traditional Italian four-course meal (antipasti, first-course pasta, second-course salad, dessert), but I kinda lost some steam as the evening wore on. Turned out to be only three. Oh well! We had some delicious fresh bread dipped in olive oil and Herbes de Provence, then my vegan adaptation of penne alla vodka, and something I'm saving for my next post - homemade strawberry ice cream! Actually, in keeping with the theme, I'll call it "gelato." Harhar. Anyway, here's the pasta recipe. It was yummy!

Penne Alla Vodka
serves 4

1 box whole wheat penne
1 tablespoon olive oil
6 cloves garlic, minced
1 medium onion, chopped
1 cup crushed tomatoes
1 1/2 fresh tomatoes, chopped
1 tablespoon dried oregano
1 tablespoon dried thyme
3 tablespoons vodka (it was in short supply, but it worked!)
3/4 cup nutritional yeast
1/4 cup pignolis
1/4 cup agave nectar
s&p

Cook pasta according to directions while you...

Saute the onion and garlic until softened. Add the tomatoes, herbs and vodka and cook on medium-high heat until heated through and soft. Stir in the nooch (nutritional yeast), pignolis (pine nuts), agave and s&p. Pour the sauce into a blender or food processor and blend until smooth. Pour over da pasta.