Showing posts with label miso. Show all posts
Showing posts with label miso. Show all posts

Sep 2, 2010

pasta puttanesca

We had Italian tonight.

I made Pasta Puttanesca alla Vegan. Literally it means 'pasta of the streetwalker,' to be kind. It is traditionally a salty and tangy dish of olives, tomatoes, anchovy, olive oil and garlic.

I replaced the anchovy with miso (an idea from Bryanna Clark Grogan) and skipped on the olive oil - I am reducing my family's processed fat intake - olive oil included. That does not mean that olives are off the cutting board since olives are a whole food.

I used to be conservative with the processed fat in our diet, moving it completely out of our kitchen, but since I started the blog, I've noticed it has crept back in. I am not opposed to whole fat - nuts, seeds, avocado, coconut - but the processed stuff we can do without.

The pasta is a brown rice spaghetti. This is such a simple, quick and flavorful dish.
 I love it and wish my family received it a little better.

Cost Breakdown:
tomato: $3
pasta: $3
olive, miso, capers: $3
bread: $3
Total to feed a family of 5:

May 20, 2010

udon, shiitaki and kale in miso broth

This dish, from Veganomicon by Moskiwitz and Romero, has been frightening my hubby - in fact, it was supposed to be prepared on Tuesday night. Since the kids aren't feeling well, I decided I would make it.  Well, it turned out to be delicious! I was very happy with it. The kids were not as impressed, however, bringing the rating down to: