Monday, December 10, 2007

My secret recipe

So we all have that one recipe. Something woefully unhealthy, chalk full of things not normally kept in the house but so darn good you just have to indulge once in a while. Well, this is mine.



Now, you may be thinking; 'That doesn't look like much.' but you would be sadly mistaken. Its rich, creamy, savory, decadent and just damn good. This recipe came about four years ago. Each time I make it its slightly different because I am a chaotic cook who rarely measures and almost never writes anything down. My husband, who I call LB, always asks for this as his special request meal. When his mother makes the omni version of this, spaghetti carbonara, its full of bacon, egg, cheese and cream. Personally I have never had the omni version so I tried to extrapolate from the scent and look for a vegan version.


Vegan Bacon Spaghetti
Ingred:
2T Olive Oil
1/2 med Onion, Diced
2 boxes LiteLife Smart Bacon, separated and sliced into 1/2" strips (or Seitan bacon)
Garlic, Diced (5 cloves is my normal amount)
8oz Shitake Mushrooms, Chopped
8oz White Mushrooms, Chopped
10oz Baby Bella Mushrooms, Chopped
1c Water
1 Veg Bullion (Knor Veg)
Spices to taste: Thyme, Garlic, Pepper
Spaghetti or Angel Hair Pasta (2 large handfuls, broken in half)
4oz Vegan Mozzarella cheese
4oz Better Than Cream Cheese
2c Unsweetened Soy Milk, plain
1/4c Vegan Parm or Nutritional Yeast

Directions:
Saute onion and smart bacon in a large pot over medium heat until onions are translucent. Add garlic and saute 1 minute more. Add in 1/2c water to deglaze the pot and then add the mushrooms. Stir gently and as infrequently as possible because stirring breaks up the bacon.

Bring a pot of water to boil and cook the pasta to preferred done-ness. Drain the pasta in a colander and set aside.

Add the remaining 1/2c water to the mushroom mix along with the bullion and spices. Simmer on medium low for 5 min or until the cheese sauce is done.

In the pasta pot, bring 1/2c soy milk up to medium heat, add cubed soy cheese, cream cheese and parm. Stir well to incorporate. Gradually add the milk as the cheese melts and the sauce thickens. Once all the milk is incorporated, gently add in the mushroom bacon mixture and stir. Next add in the pasta and fold in gently.

Keep on a low temperature for five minutes for the sauce to set. Serve with garlic bread and a hearty appetite. This serves six. Sometimes.



I am completely sure that this could be all homemade. But it is so much work as it is already. It would be a two or three day job to make this without store bought vegan cheese or Smart Bacon. Doable, but I am way to lazy for that.

Now you have my secret recipe, be careful with it, its power should only be used for good.