Short of waiting in a loser line at Olive Garden and pitifully gorging on “endless salad,” it’s pretty hard to get cheap, vegan Italian food. But if you’re armed with a few quality ingredients and some Mama Celeste know-how, the possibilities are endless.
Here is a recipe for bruschetta and one for spaghetti (that is half noodles and half slurpy zucchini) that both rely on the same basic sauce, all you really need is a decent olive oil and some basic groceries.
Garlic Oil Bro-shetta
1 head garlic, minced
1/2 cup extra virgin olive oil
1 Tbs. red pepper flakes
2 tomatoes, finely diced
1/2 red onion, finely diced
1/4 cup chopped basil (or cilantro, parsley)
1 Tbs. aged balsamic vinegar
1 Tbs. sea salt
pinch of black pepper
Toast points
1. In a small saucepan, heat your garlic and oil on high. Once sputtering, immediately bring to a simmer so as not to burn or even brown the garlic. Let it roast for 10-15 minutes or until nutty. Add pepper flakes and remove from heat.
2. Combine all other ingredients in a mixing bowl and toss with hot garlic oil. Let mixture stand for another 20 minutes to fully marinate flavors.
3. Toast a couple pieces of bread and cut into diagnal toast points and serve.
Zukesghetti
2 zucchinis
A half pack of spaghetti
Bro-schetta topping
3 Tbs. nutritional yeast
1. Bring a large pot of salted water to boil and add your zucchinis. Let cook for about 8 minutes or until mildly soft. Remove and run under cool water.
2. While the zukes chill, bring another pot of salted water to boil and cook your pasta for another 8 minutes or until al dente.
3. While the spaghetti cooks, slice your zucchinis into super thin strips, as close to spaghetti noodle-shaped as possible so as to contrast the textures of the two. When pasta is done, strain and immediately toss with both zucchini and the brushatta topping. Serve with a sprinkle of nutritional yeast to replace the Parmesan.
Beverage: Sara Organic Buckwheat Ale
Soundtrack: Sparks’ In Outer Space
