Saturday, 8 January 2011

Spaghetti with Olives and Lemon (Vegan)

How are those resolutions going?

I thought as much. Well, we do try, don't we? Eating better, exercising more. (Thank goodness for wii, or I might actually have to go outside!) Don't kid yourself, shovelling definitely counts as a workout. It all adds up.

We are over the holiday indulging, even the leftovers are gone -thank goodness, and we are thinking more about eating healthy. Mark Bittman has been advocating a daytime vegan diet for good health and the health of the planet - Mario has his his Meatless Mondays and it all sounds very well and good and sensible to embrace vegetarian and vegan aspects into our diets. But who has the time to think about all that? Balancing and blending - and bringing out the big flavours in a diet not known for its wow factor.

Alan Roettinger, private chef to the stars and author of Omega-3 Cuisine, has come out with a book to help you get big flavour on the table quickly, and completely vegan. Speed vegan is for vegans, vegetarians, and omnivores alike - helping you serve delicious vegan fare to your friends and family.

We road tested the Spaghetti with Olives and Lemon - like a quick and easy vegan puttanesca. Hearty and delicious and incredibly easy to make. Try it this weekend!

Speed Vegan
Quick, Easy Recipes with a Gourmet Twist
Alan Roettinger
Softcover, 192 pages

Spaghetti with Olives and Lemon
Makes 4 servings

Spaghetti with lemon and linguine with olives are two of my favorite Italian classics. I've taken a bit of a risk here by using brown rice pasta (porca miseria!) and combining them into one-not a culinary risk, mind you, but a mortal risk, for Italians take food very seriously. I think a jury of my peers would suspend the sentence this one time, though,. The sauce is positively unctuous, yet light, bright, and lemony. Yumma.

1 pound brown rice spaghetti or other pasta
1 tablespoon sea salt
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 cup pitted kalamata olives
¼ cup coarsely chopped fresh parsley
3 tablespoons Roasted Garlic Purée (page 39), or 4 cloves peeled garlic, chopped
3 tablespoons fhresly squeezed lemon juice
2 teaspoons grated lemon zest
¼ teaspoon freshly ground black pepper

Fill a large pot with water. Add the salt and 1 tablespoon of the olive oil and bring to a boil. Add the spaghetti, stirring to prevent sticking. Cook for 10 to 12 minutes, or until al dente.

While the spaghetti is cooking, put the olives, parsley, Roasted Garlic Purée, lemon juice, lemon zest, pepper, and the remaining 1/3 cup of the olive oil in a food processor. Pulse until finely chopped, stopping to scrape down the sides of the work bowl as needed.

Drain the spaghetti in a colander (do not shake!). Quickly return the spaghetti to the pot. Add the olive mixture and toss well. Serve at once.

Per serving: calories: 616, protein: 16 g, fat: 23 g, carbohydrate: 84 g, fiber: 6 g, sodium: 312 mg, omega-3 fatty acids: 0.13 g