Comfort food

So, over these past few days, I have been doing lots of research and reading into alternative diets, which has led to an almost obsession with trying to get my hands on new and exciting ingredients to work with.

A vegan diet (no animal products) is particularly interesting to me. I have stumbled upon so many recipes that use nutritional yeast - an inactivated yeast that is flaked - providing a myriad of vitamins and a lovely savory flavour to dishes. It is the 'cheese' factor (as many vegans would say) for this lovely pasta dish (thank-you for the recipe Andreea!). I've included a simple salad, and a wonderfully moist vegan peanut butter chocolate cake for dessert. This cake turned out great. Very moist...and really rich. I should have sliced it into 16 or maybe 12....a smaller piece would have been equally satisfying.

So, a creamy, savory pasta dish and rich chocolate cake? Definitely comfort food, and definitely good eats. :)

Creamy, 'Cheesy' Pasta

1 pound short pasta, any type (I used organic kamut)

1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper, or few drops of Tabasco sauce
1 tablespoons tahini paste
salt & ground black pepper to taste

Put the pasta on to boil, according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moisture and creaminess is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.

OPTIONAL - top with chopped tomatoes and fresh basil

Serves 8

Simple Green Salad with Hummus

1/2 large head of lettuce (I used romaine and some arugula from the garden)

1/2 sweet bell pepper, sliced

2 tsp walnut oil

1 tsp sherry vinegar

coarse salt & pepper

Whisk together dressing, and pour over salad. Top each serving with a dollop of hummus.

Serves 2

Rich Chocolate Cake with Peanut Butter Frosting

Source: "Moosewood Restaurant New Classics"

1 1/2 cups all purpose unbleached flour

1/3 cup unsweetened cocoa powder

1 cup white sugar

1/2 tsp baking powder

1/2 tsp salt

2 tsp vanilla extract

1/3 cup vegetable oil

1 cup chilled brewed coffee

2 tbsp cider vinegar

Preheat oven to 375F. Spray an 8 inch round cake tin, and dust with flour or cocoa powder.

In a medium bowl, sift together flour, cocoa, soda, salt, and sugar. In another bowl, combine oil, coffee, and vanilla. Pour liquid ingredients into dry ingredients, and mix until well blended and smooth.

Add the vinegar and stir briefly, the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Without wasting time, pour the batter into the prepared baking tin.

Bake for 25-30 minutes. When cooled, transfer onto a plate and frost.

Chocolate Peanut Butter Frosting

2 oz semi-sweet or unsweetened chocolate

1/4 cup peanut butter

3 tbsp water

1 tsp vanilla extract

1 cup icing sugar

In a double boiler or a small heavy saucepan melt the chocolate on medium heat. While it melts, beat together the peanut butter, water, and vanilla until smooth. Beat in the icing sugar and add the melted chocolate, mixing until well blended. Spread frosting onto cooled cake.

Serves 8 - but can easily be sliced into 12 or 16