Well, not exactly spaghetti; I didn’t have any, so I used whole wheat medium shells instead. I actually like shells better because they become little pockets of sauce.
I’ve finally eaten all the dishes I prepared for freezing and will be back to cooking fresh for a few days, building up a new supply of heat-and-eat vegan delights.
Tonight I prepared a large amount of shells and meatless meatballs in marinara sauce. The meatless meatballs were made by Veggie Patch and were a little bland for my taste, but I’ve been eating such spicy foods lately that an Habanero chile would probably taste bland. The sauce was rich and full of mushrooms, onions and garlic.
On the side I prepared a red leaf lettuce salad with the last of my veggie snack cache of tomatoes, cucumbers, onions and bell peppers marinated in a delicious balsamic vinegar. I swear, any vegetable you can think of tastes fabulous with a good-quality balsamic vinegar and nothing else!
To round out the meal, I enjoyed a glass of 2009 Ravens Wood old vine zinfandel, described as “big and unapologetic…a robust red, brimming with mouthwatering flavors of spicy ripe raspberry, cherry and boysenberry.” I usually prefer a light rose zinfandel that is crisp and fruity (like Foxhorn), but, given this dusty bottle was all I had in the house, it was Delicious!
Because the spicy meatless sausage I made a few weeks ago (and that I used in everything from lasagna to pizza) were so easy to make, I’m going to make my own meatleassballs and freeze them, just as I did the meatless sausage, so I can up the spice content. I’m happy with how the whole wheat pasta came out; I like my pasta al dente, but whole wheat pasta tastes nasty al dente and even more nasty mushy. You have to keep sampling to get it right. And sampling the wine while you’re cooking is definitely helps, too!
What’s my favorite pasta? Brown rice pasta. Better than semolina any day!