Yeah, I know – that title will turn away all but the most devout herbivores!
How about: Spaghetti with Italian Sausage and Garlic Toast. Better?
Let’s startWeek 2, shall we?
Spaghetti is my comfort food. It reminds me of my dad, which is comforting. After last week’s sad news of the passing of Steve Jobs, I needed some comforting. Since my dad is now hanging out with Steve (asking how he ever managed to corrupt his daughter into drinking the Kool Aid), well, spaghetti it is.
I tried out two new products in this meal – both discovered via a couple of my favorite food bloggers. First up, Twin Oaks Tofu (which I discovered via Kath Eats). First of all, Twin Oaks is a cooperative, worker-owned farm. Second, they make local tofu – the farm is about 60 miles from where I live in Virginia. Third, it’s organic, non-GMO tofu, and it gets rave reviews from everybody I know that has tried it.
That makes plenty of reasons for me to take a stab at it! I grabbed a package of their Italian Herb tofu from theFood Co-Op:
Now, word on the street was that this tofu didn’t have to be pressed. Now, it took me a LONG time to finally “figure out” tofu – and only now that I have a handy dandy Tofu XPress tofu press do I truly appreciate it as a meal option. So, a tofu that wouldn’t require a day sitting in a medieval torture device? Interesting.
I figured I would put it to the test of all tests, and try baking it, straight up – no pressing whatsoever. Sliced up, straight out of the package. (I did add a bit of garlic powder to get the garlic toast thing going on).
The other new product in this meal was Field Roast Italian Sausage – a “grain meat” that I discovered via Emily over at Daily Garnish. She had discovered Field Roast veggie dogs at her local market in Seattle, and they sounded better than most of the “fake” meats I’ve tried. I’m not much of a fan of fake meats – but I was never much of a meat fan even when I was eating meat, so it’s not surprising.
Grain or “wheat meats” are usually based on some form of a recipe for seitan, or wheat gluten. Seasoned properly, these “meats” – when prepared properly – can be nearly indistinguishable from “the real thing.” Texture is usually the hardest part to replicate, even if the flavors are spot-on.
I sliced up 2 links of the Italian sausage and sauteed it for just a few minutes until browned, then added a jar of organic tomato basil sauce and simmered for a bit.
I served the sauce and sausage over whole wheat noodles topped with a little ‘nooch Parmesan, and a few garlic tofu slabs on the side.
All I have to say is… look at this tofu!!
Seriously, people. Best tofu I’ve ever had. It baked up wonderfully chewy with a nice little crunch on the outside. So flavorful. So easy!
And with regard to the sausages, I have to agree with Emily. Field Roast is top notch in the vegan meats department. I even enjoyed a sausage plain on a giant roll the other day, and it had fantastic flavor and texture. I wish I could find more of their products locally here.
From my plate to yours, here’s to delicious food that makes you feel good!