Thursday, 6 October 2011

Rotini with 10-Minute Tomato-Olive Sauce from Quick-Fix Vegan

Quick-Fix Vegan
Healthy Homestyle Meals in 30 Minutes or Less

Robin Robertson
Paperback, 7½ x 9 in., 224 pages

There is a general assumption that it takes more work and planning to cook vegan. And, to a certain extent, that can be true - but it doesn't have to be that way. Robin Robertson shows you how you can get a delicious and nutritious vegan dinner on the table, even on those busy nights.

Quick-Fix Vegan offers 150 nourishing and highly flavourful meals that you can whip up in under 30 minutes. Robertson teaches you how to get your kitchen and pantry stocked and organized so that you are able to create these meals in a snap, and encourages you to go with your instincts when subbing ingredients or cooking on the fly.

The chapters include:
Getting Started
Starters and Snacks
Stovetop Suppers
Pasta Express
Soups in Short Order
Speedy Sandwiches
Snappy Salads
Easy Make-Ahead Bakes
Sauces and Condiments
(Almost) Effortless Desserts
Metric Conversions and Equivalents

I love the bold flavours in this book. We whipped up the Rotini with 10-Minute Tomato-Olive Sauce and it was absolutely delicious. Seriously, omnivores wouldn't even notice that it's vegan. Or at least mine didn't.
Try it yourself!

Rotini with 10-Minute Tomato-Olive Sauce
Serves 4

12 ounces rotini
1 tablespoon olive oil
5 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
3/4 cup pitted kalamata olives, halved
1/4 cup oil-packed sun-dried tomatoes, minced
2 tablespoons minced fresh parsley
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper

Cook the rotini in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Stir in the crushed tomatoes and the diced tomatoes and simmer until the tomatoes have broken down a bit, 5 minutes.

Add the olives, sundried tomatoes, parsley, basil, salt, red pepper flakes, and black pepper to taste. Cook to blend flavors, stirring occasionally, about 4 minutes longer. Drain the cooked pasta well and serve topped with the sauce.

Tips to Keep Cooking Simple
From Robin Robertson’s Quick-Fix Vegan

• Keep your kitchen well organized: This makes it easier, when you’re ready to cook, to assemble your mise en place, which means gathering the ingredients and equipment you’ll need. This includes measuring out the ingredients in advance.
• Good prep can also help avoid kitchen mishaps, such as missing ingredients, wrong pans, or burning up dinner while you search for a spice or a spatula.
• Be more intuitive or instinctive when you cook: By this I mean don’t be afraid to substitute or change ingredients when it seems appropriate. In most cases, the recipe will turn out just as well and maybe better, since it will now have your own personal touch.
• Be flexible: It sometimes happens that you run out of an ingredient at the last minute. In those cases, rather than dropping everything to rush out to the store, try to determine if you have something in the house that can be substituted.
• To avoid running out of the ingredients you use most frequently, keep an ongoing grocery list in the kitchen so you can write down items the minute you run out or see that you’re getting low.
• Keep a well-stocked pantry: The surest way to make certain you can get dinner on the table is to keep your pantry well supplied with the staples you most
frequently use.