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THE RECIPES
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PASTA WITH VEGETARIAN SAUSAGE AND ROASTED TOMATOES
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6 ripe tomatoes 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh rosemary 6 cloves garlic, minced 3 pinches dried oregano Sea salt to taste Freshly ground black pepper to taste 1 2 cup basil leaves 1 4 cup extra-virgin olive oil 8 vegetarian Italian sausages 1 1-pound package wild yam soba noodles 2 cloves garlic, minced fine 2 chili peppers, seeded and chopped Preheat the oven to 250 F. Slice the tomatoes and arrange them in a Pyrex baking dish with the oil, rosemary, garlic, oregano, salt, and pepper. Roast approximately sixty minutes until very tender. Remove from the oven and set aside to cool. When the tomatoes cool enough to handle, remove skins and transfer to large bowl. Chop the tomatoes and set aside with juices. In a food processor, chop the basil leaves. Add two tablespoons of the olive oil and puree. Transfer the mixture from the food processor to a bowl. Set aside. Meanwhile, cut the sausage into bite-size pieces. In an iron skillet over low heat, cook the sausage approximately fifteen minutes, turning every four or five minutes. Turn up to medium heat for the last couple of minutes to achieve a light browning. Remove sausage from pan and set aside. Cook pasta according to instructions. Set pasta aside to drain. In the same skillet you used to cook the sausage, put in about three tablespoons olive oil, the garlic, and peppers. Cook gently over low heat to release aroma. Saut in this way for about four minutes. Add tomatoes with juices. Heat for two minutes, then add the sausage. Transfer the pasta to a serving bowl. Pour the sauce over the pasta and drizzle with the basil puree. Toss thoroughly and serve.
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4 ounces (half an 8-ounce package) soba noodles 1 4 pound firm tofu 1 2 bunch watercress or 1 cup chopped scallions 1 clove garlic, minced 1 teaspoon extra-virgin olive oil 1 2 teaspoon tamari 1 teaspoon miso mustard Cook the noodles and drain. Cut the tofu into small cubes and pat dry. Wash watercress (or scallions) and chop into one-inch pieces. In a skillet over medium heat, saut the garlic in oil. Gently add the tofu and continue to saut . Add the watercress or scallions and continue to saut for another minute. Toss in noodles and cook for two to three minutes. In a small bowl, whisk together tamari and mustard and add to them to the contents of skillet. Remove from heat after one minute and serve.
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ROASTED GARLIC AND RED LENTIL SAUCE OVER PASTA
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3 4 cloves of unpeeled elephant garlic, washed 1 teaspoon extra-virgin olive oil 1 cup red lentils, washed 1 3-inch strip of Kombu, wiped and soaked 5 cups filtered water 3 tablespoons fresh minced cilantro 2 3 pinches of sea salt 2 tablespoons minced parsley 1 pound pasta, cooked*
*Use low-wheat or wheat-free pastas made from Jerusalem artichoke, brown rice, kamut, or quinoa. Any shape pasta may be used.
THE RECIPES
Roasted Garlic and Red Lentil Sauce over Pasta ( c o n t i n u e d ) Preheat the oven to 350 F. Coat the inside of a Pyrex baking dish and the cloves of garlic with olive oil. Roast the garlic, uncovered, about one hour until soft. Test with sharp knife. Remove from the oven and let cool. Place the lentils and Kombu in a pot. Add the water and bring to a low boil. Reduce heat and cook for about twenty minutes. After ten minutes salt the lentils to taste. Continue to cook, removing the residue periodically. Peel garlic and combine it with the lentils and cilantro in a blender. Puree. Serve over pasta. Garnish with minced parsley.
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