Saturday, May 2, 2009

Arugula done up cooked and raw

This dish was inspired by a Jamie Oliver recipe in which he went out and picked wild vegetables all around the inner city in London. He found wild fennel, arugula and a bunch of herbs, which makes me want to start looking around Urbana a whole bunch more for wild food stuffs. I got my arugula wild picked at Trader Joes.

Arugula and Wild Mushroom Spaghetti, Cashew Creme Sauce, Smokey tofu, Arugula Salad

for the pasta

1/2 lb ww spaghetti
3 cloves garlic sliced thin
2 cups wild mushrooms, sliced ( I used shiitake, cremini, and oyster)
2 large spring onions, sliced lengthwise to mimic the pasta shape
1 bunch arugula
1 cup cashew creme
2 tbsp nutritional yeast
1 block of smokey tofu, sliced into strips, or cut into triangles
salt + pepper to taste (easy on the pepper because the arugula is quite peppery)
olive oil

for the salad

1 bunch of arugula
3 tbsp olive oil
2 tbsp lemon juice
1/4 cup toasted pine nuts

Smokey tofu

1 block of tofu, pressed and drained, sliced into 8-10 slabs
1/4 cup tamari
3 tbsp liquid smoke
black pepper

Marinate tofu for about an hour. Reserve marinade. Fry tofu in a pan until brown on both sides, then splash with leftover marinade. Throw on a sheet tray and into a 400F oven for about 30 mins.

Cashew Creme

1/2 cup cashews
1 cup water

Add cashews and a half a cup of water to a blender. Blend until smooth adding more water if needed.

Start out by making the smokey tofu. Then start your boiling water and throw your pasta in. Get a pan hot add oil and crisp up your mushrooms, cook for about 5 minutes, add sliced garlic, salt and pepper to taste. Cook for a few minutes. Add your sliced spring onions. Then add your arugula. Make sure not to over cook. Add cashew creme and nutritional yeast. Add cooked pasta and a little pasta cooking water to thin out the creme.

When ready to assemble make the salad by dressing the arugula with the oil, lemon juice and salt. Plate the spaghetti on the bottom. Sprinkle your sliced smokey tofu and then top with the arugula salad. Garnish with toasted pine nuts.

Enjoy right away.

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