Monday, December 30, 2013

Delicious and Sustaining Meal for One in Only Nine Minutes: Vegan Ramen Deluxe

It very recently came to my attention that it's possible to buy ramen noodle soup with absolutely no weird crappy ingredients (like monosodium glutamate, powdered pig, or whatever), and I am going completely nuts for this stuff, doctoring it up with tahini, vegetables, cayenne pepper, seaweed, and toasted sesame seeds, and making the most fabulous quick bowl of vegan food ever. This makes a big lunch, but it is ONE degree fahrenheit in Chicago, and I need a big lunch. You probably do too.

Here's how it works:

Open up two bags of ramen (organic, if you can find it), take out those broth packets, thinly slice a carrot or two, chop some spinach (or use baby spinach, like I did), and if you have a bag of wakame or other seaweed, chop up a small handful, but the seaweed is optional.

You want everything ready to go, like when you're making a stir-fry.

Put 2 or 2 1/2 cups of water in a pot to boil (more if you want this dish to be soupy, less if you prefer saucy). When water boils, add noodles, carrots, and seaweed. Cook for four minutes, stirring occasionally, while you prepare the broth/sauce.

Combine 1 heaping tablespoon of tahini with the broth powder.

Add 1/4 cup hot water and whisk to combine.

Add tahini mixture to cooked noodles and vegetables, add spinach, stir well to wilt spinach and combine.

Top with toasted sesame seeds and a sprinkle of cayenne pepper.

Beware: once you try Vegan Ramen Deluxe you might have irrational cravings for it. Resistance is futile, believe me.

Monday, December 2, 2013

All the Leftovers Are Gone and the Sky is Grey: Spaghetti with Pecorino and Pepper

All the leftovers are gone. And the sky is grey. And you're kind of tired of cooking. But you don't feel like going out. And you want to eat something really good, not a frozen burrito.

I can relate. But don't worry; I've got you sorted here with this Roman specialty (from Rome via Moosewood Restaurant Cooks at Home). Pick up some Pecorino Romano cheese. Some parsley, if you want. Spaghetti, if you don't have a box already. I assume you have black pepper and olive oil. Once you've assembled these few ingredients, you are fifteen minutes away from a simple, delightful dinner.

Spaghetti with Pecorino and Pepper
Serves 2

1/2 pound spaghetti
6 ounces Pecorino Romano cheese (3/4-1 cup, grated)
1 tablespoon olive oil
Lots and lots of black pepper
optional: chopped parsley

While spaghetti is cooking, grate cheese into a bowl and add a huge amount of black pepper. 

When spaghetti is done, add to bowl and stir well. Add olive oil. Add parsley, if you're using it.

So easy. So good.