Pasta with Jalapeno Red Pepper Sauce.
Sauté chopped onions, minced
garlic and shallots in extra virgin olive oil until translucent. Salt in
order to draw out the essences of the garlic and shallots. Add chopped red
bell peppers. Add red wine, reduce to a third. Add basil, oregano, salt and
fresh black pepper, red wine vinegar, and as much jalapeno chillies as you
can fit into the pan. Allow to cool and purée with a blender or pass through
a food mill. Reheat. Boil pasta, toss the pasta in the sauce, garnish with
strips of parmeggiano regiano.
Red and Green.
Seed and then slice roma (also called "plum") tomatoes into halves and then each half
into thirds. Marinate in a mixture of best quality extra virgin olive oil,
balsamic vinegar, salt and fresh black pepper. Roughly chop kale, stems and
all. Sauté the stems first, followed by the leaves. This should take no more
than seven minutes. During the last few moments add the plum tomatoes and
dressing and toss in the pan.
Seitan and Straw Mushrooms.
Tinned straw mushrooms are fine.
Remove seitan (meinjin) from tins, rinse, chop finely. (You might want to check All Hail Lord Seitan! and Gluten.)Toss the meinjin with whole
straw mushrooms. Dust with paprika, cajun seasoning, garam masala, minced
garlic, salt and fresh black pepper. Drizzle a teaspoon or so of sesame oil
over the meinjin and mushroom mixture, toss until all are well coated. Allow
to marinate for several hours. Sauté or broil. Serve garnished with slivered
scallions.
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