Tuesday, November 2, 2010
Everyone has a "go to" recipe that they make when they don't really feel like cooking, or have a ton of something, or are just really hungry and need something fast. While these definitely evolve over time, and change altogether when you whip up something so amazing that you can't see how you ever lived without it, or can't believe you didn't figure it out before; they are always based on stuff you usually have on hand, and this one is no different.
It's a pasta dish. We usually make a ton of it so that we have some leftovers for lunch, and then don't have to spend 10 bucks eating at work. It usually uses up all of our green veggies every week. But, its ridiculously tasty and is based on one thing; a simple sauce.
So here is my super fast cream sauce, that we are hopelessly addicted to, at least until we figure out something else. We always make it vegan, you don't have to. This recipe is written for the smallest batch, and can be multiplied infinitely. We usually make about triple this size.
1.5 Tbsp. Canola Oil
1 Tbsp. AP Flour
1 link Light Life Veggie Italian Sausage, cut into 1/4 inch slices
1/4 Onion, diced
1 clove Garlic, minced
1.25 cups Unsweetened Soy Milk, or any other kind of milk
3 Tbsp. Nutritional Yeast
Whatever herbs you like...
Salt and Pepper to taste
Add canola oil to a saute' pan over medium heat. Saute' veggie sausage until browned on both sides. Remove the sausage from the pan and set aside, being careful to leave as much oil in the pan as you can (the sausage flavor in the oil will really help to flavor the sauce). Add the onion and garlic to the pan and cook until onions are translucent, about 7-8 minutes. Sprinkle flour over the onions and garlic, stirring well, and continue to cook for 2 minutes. Now whisk in the soy milk and continue to stir occasionally until it comes to a boil. Allow the mixture to boil for at least 1 minute while constantly stirring. Add the nutritional yeast, and mix until incorporated. Season with salt and pepper. Toss the sauce with the sausage, pasta, and whatever cooked veggies you have.
Now that I look at this recipe, I think it would also really work for biscuits and gravy. Looks like we know what we are having for brunch this weekend!