With Thanksgiving behind us, it was time to decorate for Christmas!
December is a deeply spiritual time for many of us, and I wasn’t going into it without a clean slate: Time to clear out the old to allow for the new!! Since returning from vacation in October, Spencer & I undertook a major bathroom remodeling project at our rental property, along with installing a washer-dryer in one of our own storage closets. Stuff was piled up everywhere, and our little apartment was sorely in need of a deep clean!! So yesterday, Spencer and I set to work. And by the end of the day, everything was more or less returned to it’s rightful home. I designated a number of items for charity. And even Spencer was fully aboard, discarding a bin of tee-shirt memorabilia he’s been hanging onto for years and years.
As I stared into the last bin of items to be put away, there sat a big box of Kirkland Winter Harvest Roasted Seasoned Seaweed my parents had used as lightweight edible packing material for birthday presents. How sweet, right!?!
Unfortunately, as a snack, I don’t really like them: I end up feeling like a cat with tuna breath all day. But as I stared down at all those little packets of seaweed my father sent with love to his vegan daughter, I began to get a big craving for pasta!
Back in 2012, Veg Times posted a recipe from Mark Reinfeld’s cookbook “The 30 Minute Vegan’s Taste of Europe”. I’ve made the recipe a number of times since then. The original recipe calls for soaked arame seaweed, which is VERY expensive down here. And honestly, I’m not overly fond of the texture. Also, as much as I love the garlicky, creamy, lemon butter sauce, the sauce has broken on me each and every time.
So, last night I fixed the sauce, using cornstarch to allow the creamy soy-based milk to absorb the white wine & lemon juice without curdling. I substituted cremini mushrooms for the more costly & perishable shitakes, as that’s what I had on hand. And now, I have a delicious way to use up all those nutrient packed Roasted Seaweed Packets …. 🙂
I plan to make this dish for my parents, as a way of saying thanks, when they visit in January. Why not share this delicious seafood recipe with your friends and family during the busy weeks ahead …
- 12 ounces linguine pasta
- 1 ½ cups unsweetened soy milk
- ½ cup vegetable broth
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoon red pepper flakes
- salt & pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons earth balance
- 8 ounces cremini or shitake mushrooms, sliced
- 6 cloves garlic, minced
- ⅓ cup dry white wine
- juice of ½ lemon, (1½ tablespoons)
- 1 17g - .6 oz pack seaweed, such as Kirkland Winter Harvest, sliced into thin strips
- garnish with parsley, vegan parm & pinenuts if available
- Cook pasta in salted, boiling water according to package directions. Drain.
- While the pasta cooks, mix together the soy milk, veg broth, nutritional yeast, cornstarch & seasonings in a small bowl. Set aside.
- Heat oil & earth balance in a skillet over medium high heat. Add mushrooms, and sauté 2-3 minutes until they begin to brown. Add garlic and cook 1 minute, until fragrant. Add wine & lemon juice, and simmer for a minute until sauce beings to reduce. Add in the seaweed strips, and simmer until the sauce is fully reduced/absorbed.
- Lower the temperature on your skillet to medium. Stir the soy milk mixture again, then add it to the skillet, making sure to get all the cornstarch. Stir until the sauce begins to thicken, 2-3 minutes. Remove from heat and cover to keep warm.
- Divide linguine among plates. Top with sauce and garnish with parsley, vegan parm & pine nuts if available.