From the COK Kitchen
Compassionate Cuisine

Fettucine with Broccoli and Pine Nuts

makes 8 1-cup servings

• 8 ounces eggless fettucine
• 1 tablespoon olive oil
• 6 to 8 large garlic cloves, minced
• 2 tablespoons pine nuts
• ¼ teaspoon red pepper flakes or pinch of cayenne
• 1 28-ounce can crushed tomatoes
• 1 bunch broccoli

Cook the pasta according to package directions until tender. Pour off the cooking water, then rinse and drain.

Heat the oil in a large skillet and sauté the garlic, pine nuts, and red pepper flakes or cayenne for 1 minute.

Add the tomatoes and simmer for 7 minutes, stirring occasionally.

Break or cut the broccoli into florets. Peel the stems and slice into rounds. (You should have about 3 to 4 cups of broccoli.) Steam until crisp tender, about 5 minutes, then add to the tomatoes.

Spread cooked pasta on a large platter and top with sauce. Serve immediately.

Lemon Cake with Fluffy Lemon Frosting

makes 1 9- × 13-inch cake

For the cake

• 3 cups unbleached flour
• 1½ cups sugar
• 1 tablespoon baking soda
• 1 cup water
• ½ cup lemon juice
• ¼ cup oil
• 3 tablespoons vanilla extract
• 3 tablespoons lemon extract
• 2 tablespoons white vinegar

Preheat the oven to 350°F.

In a large bowl, sift together the flour, sugar, and baking soda. In another bowl, place the water, lemon juice, oil, and extracts. Whisk well to combine. Mix together the wet and dry ingredients and whisk well. Drizzle the vinegar over the top of the batter and whisk quickly. Pour the batter into a lightly oiled 9- × 13-inch pan. Bake for 20 to 25 minutes, or until an inserted toothpick comes out clean. Cool the cake completely before frosting.

For the frosting

• ½ cup softened soy margarine
• 3 ounces tofu cream cheese,* softened
• 2 tablespoons nondairy milk
• 3 cups sugar
• ¾ cup cornstarch
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract

(*try Tofutti’s Better Than Cream Cheese™)

Cream together the soy margarine, tofu cream cheese, and nondairy milk. In a separate bowl, blend the sugar and cornstarch.

Add half of the blended sugar-cornstarch to the creamed nondairy mixture and combine well. Then add the remaining ingredients and continue to beat until the mixture is light and fluffy.

Previous Page | Contents | Next Page