My latest Craftster.org swap involved putting together at least 10 recipes for your partner and making something to hold them in -- a book, or a box, or whatever we could come up with. My partner, Jen, is vegan and I had a really fun time testing the recipes for her book. It wasn't too hard to find recipes, but I didn't really include any of my own personal favourites because they all include so much cheese!! Seriously. My recipe book was pretty basic, so I included some extra goodies for her.
The recipe book itself is a photo album, and I glued on a cute pin-up who is having tea-time, I think!
The extras:
* 2 heart-shaped baking tins
* A vegan oatmeal raisin pecan cookie
* Vegan hemp lip-balm
* 3 fruit leathers
* 2 pamphlets from my local co-op, although I'm sure they'll contain info that Jen already knows!
My favourite recipe that I found for her book is for Pasta with Creamy Mushroom Sauce. I made it twice before I sent her package, and I get cravings for it all the time!
Here's the recipe!
1/2 lb pasta (my favourites: fettuccine & mostaccioli)
2 cups sliced mushrooms (less if using canned)
1/2 small or medium onion, chopped
1/2 cup cooking sherry or wine
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp basil
4 Tbsp Tofutti Cream Cheese (or regular)
1/2 cup soy milk
1 garlic clove, crushed
Salt and pepper
In a large pot, boil water for pasta. While pasta is cooking, saute onions in olive oil for about 5 minutes. Add sliced mushrooms to the onions and continue to saute. Add the sherry, herbs, and salt and pepper to taste. Once the mushrooms are cooked, mix in the cream cheese. Let the sauce reduce a little and then add the soy milk and garlic. Let the sauce thicken for a couple of minutes before pouring over the cooked pasta.
YUM!!!
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