Filed under: Uncategorized
ingredients:
450 grams linguine, cooked al dante
1 large bunch of asparagus, tough ends discarded, bite-sized
1 package “firmer” la soyarie tofu (or another brand’s extra firm) cut into small (1cm) cubes
-olive oil, black pepper and chicken-style broth powder, for baking the above at 400f until the asparagus is tender and lightly charred, and the tofu is chewy/starting to crisp.
1 tablespoon olive oil
2 leeks, middle sections only, halved lengthwise and sliced
3 ripe medium-sized tomatoes, diced
3 cloves of garlic, chopped
1 heaping tablespoon each of flour and nutritional yeast
a splash of water and white wine, or all water, or a light broth
juice of 1 large lemon
small handful of fresh oregano leaves, chopped
kosher salt and cracked black pepper, to taste
(recipe and photos at some point, when i’m back.)
