Cacio e Pepe with Smoky Tofu

Another "new Italian" classic from Vegan Richa. She includes ways to make this dish soy free and nut free. 

Ingredients

Balsamic Roasted Tofu
3/4 c. pressed and chopped firm tofu
1 tsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1 tbsp. balsamic vinegar
2 tsp. maple syrup , or use sugar/sweetener of choice
1/4 tsp. salt or 1 tsp. soy sauce

Pasta
8 oz. cooked spaghetti
2 tbsp. olive oil
3 cloves of garlic , finely chopped
1/2 tsp. red pepper flakes , divided , use less for less heat
1/2 tsp. freshly ground black pepper (use less for less heat)
1/3 c. vegan parmesan
1/2 c. pasta water
1/2 to 1 tsp. freshly ground black pepper
chopped parsley or basil or other herbs for garnish

Directions
Cook the spaghetti according to instructions on the package and set aside. 

Make the smoky tofu. Heat oil in a small skillet over medium heat. When hot, Add the tofu. Mix for a few seconds. add the rest of the ingredients and mix well. Cook until the sauce thickens. Taste carefully and adjust flavor with more salt, vinegar or maple. Add a few drops of Liquid Smoke for extra smokiness. 

Heat olive oil in a large skillet over medium low heat. Add garlic and cook for half a minute. Add the black pepper and half the pepper flakes and cook until the garlic is golden. Add half of the parmesan and pasta water and bring to a good simmer. Add the spaghetti and toss to coat.

Sprinkle in rest of the parm, half the smoky tofu, black pepper, remaining pepper flakes and parsley and toss lightly and serve. Top each bowl with more smoky tofu.

Serves 4.

1 serving = 551 calories

Emeril’s Balsamic Dressing

Ingredients
¼ c. balsamic vinegar
2 tsp. brown sugar
1 tbsp. garlic, minced
½ tsp. salt
½ tsp. black pepper, freshly ground
¾ c. olive oil


Directions
Combine ingredients and blend to emulsify. Change the vinegar to oil ratio as desired to reduce fat and viscosity. 

Balsamic Brussels Sprouts Grilled Cheese

Ingredients
1/2 lb. Brussels sprouts, stems removed and chopped or shredded (I tossed them in the food processor)
2 tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
balsamic glaze 
havarti cheese, sliced
8 slices sourdough bread
softened butter for spreading

Directions
Heat a large skillet oven medium heat and add olive oil. Toss in shredded Brussels sprouts and garlic with salt and pepper, tossing to coat. Cook until wilted and golden, stirring occasionally, about 5 to 6 minutes. Remove sprouts from the skillet and place them in a bowl.

Heat a skillet oven medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with slices of cheese, the Brussels sprouts, a good drizzle of balsamic glaze and more cheese. Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

Makes 4 small sandwiches.

Baked Asparagus w/ Balsamic Butter Sauce

This veggie is a terrific complement to an asian entree or even something more traditional, like meatloaf : ) You may also want to grill the asparagus now that the weather's warming up!

Ingredients
1 bunch fresh, skinny asparagus, trimmed
cooking spray
salt & pepper, to taste*
2 tbsp. butter
1 tbsp. soy sauce
1 tsp. balsamic vinegar

*I used McCormick's Garlic Pepper Seasoning Grinder, which is a really terrific addition to my spice cabinet (thanks to Joe & Sarah Vetoe). I use it all the time, both in cooking and to season after.

Directions
Preheat the oven to 375 degrees. Arrange asparagus on a baking sheet, coat with cooking spray, and season with salt and pepper. Bake asparagus for about 10 minutes, or until tender. Melt the butter in a sauce pan over medium heat. Remove from heat, stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. Serves 4.