Saturday, January 15, 2011
I'd like to say a couple of things to Chef Boyardee: (1) I like your hat! Its playfully tipped to one side so we know you're not a grumpy chef with a tendency to throw things in the kitchen when angry and, (2) if you made your vegetarian canned pasta products vegan by removing the egg white solids, enzyme-modified cheese and pasturized milk cultures, you'd increase your revenue—vegans and lactose-intolerant folks would buy this stuff right away! For now, I make this vegan version of "Anellini-O's" which is pretty close to the real deal. The ratio of pasta to tomato sauce will seem to be in disproportion at first, but this pasta has a tendency to expand considerably in the sauce once refrigerated (which is the lesson I learned from making the first batch with two whole cups of pasta!). I feel a little silly posting this as a "recipe," because its just combining three store-bought ingredients, but its wonderful comfort food and perfect for workday or school lunches.
Imagine brand creamy organic tomato soup, 16 ounces
1/2 cup anellini pasta
Vegan parmesan cheese or nutritional yeast
Boil plenty of water in a medium-sized pot. Add a bit of salt and olive oil and add the pasta. Boil for 12-15 minutes, stirring occasionally. Drain. Return the pasta back to the pot and add the soup and heat until warm. Serve with vegan parmesan or nutritional yeast.