Off-the-cuff cooking


Last night was one of those “it’s getting late, let’s make something quick for dinner” nights, so I sauteed some leeks and carrots in olive oil and dry white wine and sprinkled them with nutmeg (nod goes to Nava Atlas for this) and put it on top of some pasta (butterfly pasta and ziti). I also poured an off-the-cuff sauce on the pasta made up of olive oil, balsamic vinegar, basil, oregano, sea salt, and a dash of sugar. I topped things off with a little bit of shredded Veganrella. The end result was surprisingly flavorful (but not overwhelming) and the whole process (preparation and cooking) took less than 25 minutes.

3 Responses to “Off-the-cuff cooking”

  1. Ann Caughran

    sounds yummy — i love cooking off the cuff like that!

  2. rabi

    do you like veganrella? I still haven’t found anything I’d eat on pasta, but I don’t think I’ve ever tried that one.

  3. Ryan

    Rabi — yeah, I’ve been pretty impressed by it. It’s a little lighter tasting than mozarella, but it tastes pretty good melted on top of hot dishes (soups, especially). It stays good for a long time, too.

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