16 November 2009
Make It (Vegan): Cherry Tomato Rotini Primavera
Day two of Vegan Week is going well! For dinner, I whipped up a vegan version of something I’ve made before (unvegan). This time, I kept it simple.
You’ll need (serves 4):
- 4 servings rotini pasta (or whatever kind you like)
- Small carton cherry tomatoes (or whatever kind of heirloom tomatoes you have on hand)
- Lots and lots of spinach (basically as much as you can pack in the pot)
- About 2/3 C chick peas
- 1/2 T EVOO
- Salt, pepper, and other seasonings (think Italian)
Preparation:
- Boil pasta according to directions.
- Drain pasta, leaving 1/2 C water in the bottom of the pot.
- Add spinach, tomatoes, chick peas, EVOO, and seasonings. I used salt, pepper, crushed red pepper, and Trader Joe’s 21 Seasoning Salute (WHICH I ADORE!)
- Cook covered on medium heat until spinach is wilted and tomatoes begin to burst (about 5 minutes)
- Serve hot or cold!
I was able to make the whole dish in one pot (I didn’t even use a colander!), and it took about half an hour, including the time it took to boil the water. Cooking (vegan) is hard? Not so much.
For dessert, I had a small granny smith apple with peanut butter. So far, I genuinely don’t miss meat or dairy at all.
Be sure to check out the other Vegan Weeks going on around the blogosphere (and join us!).
