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The Guide to Making Vegan Pasta Sauce and Bean Curd Appetizers

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When it comes to eating, most people appreciate the variety of food options available. However, for people who are vegan or who are simply allergic to certain foods, it is often difficult to determine how to eat around what can kill you. These are two of my mom’s original recipes used to accommodate my allergies and hopefully your needs as well.

 

Vegan Pasta Sauce

(Serves 4-6 people)

Ingredients

  • 2 tablespoons of olive oil
  • Half of a chopped medium-size onion
  • 3 chopped garlic cloves
  • 4 chopped medium-size fresh tomatoes
  • Half a cup of ketchup
  • 6 chopped white mushrooms
  • 1 chopped medium-size zucchini
  • 1 jar of Classico: Organic Tomato, Herbs and Spices pasta sauce
  • 6-8 chopped basil leaves

Preparation                                                                          

  1. Place a saucepan on the stove and turn to medium heat.
  2. Add two tablespoons of olive oil, then add chopped onions. Stir until the onions turn light yellow.
  3. Add chopped garlic and stir for about 10 seconds.
  4. Add chopped tomato and stir until they turn a little watery.
  5. Add a half cup of ketchup and stir well.
  6. Add mushrooms and stir for a few seconds, then add the zucchini.
  7. Pour the jar of Classico: Organic Tomato, Herbs and Spices pasta sauce in and mix well.
  8. Turn heat to medium-high and keep it cooking until the sauce begins boiling.
  9. After boiling for about five minutes, add the basil and stir well. After a minute, turn the stove off and serve.

 

Bean Curd Appetizer

(Serves 4-6 people)

Ingredients

  • 1 package of bean curd (4 pieces per package)
  • 1 bunch of cilantro
  • 1-2 tablespoons of soy sauce
  • 1 pinch of salt
  • 1-2 tablespoons of sesame oil

Preparation

  1. Place the bean curd in a pot and add clean water to cover the curd.
  2. Cook at medium-high until the water boils.                                                                     
  3. After the water boils for one minute, take the bean curd out and wait for it to cool down.
  4. Slice the bean curd into thin pieces, about 1/8 of an inch in thickness. Then, horizontally cut each slice in three parts.
  5. Take the cilantro and cut it, starting from the stem to the leaves, so that each section is about a half inch in length.
  6. Place the bean curd and cilantro into a bowl. Then, add one tablespoon of soy sauce and sesame oil in addition to a pinch of salt. Mix well. (Adjust the amount of soy sauce, salt and sesame oil to accommodate tastes.)
  7. If desired, add a bit of chili oil to spice it up.

About the Contributor
Emily Hung, Co-Editor-in-Chief

Emily Hung is a senior and the current co-editor-in-chief of Aquila. This is her fourth year as a journalist, and she is planning on majoring in journalism and pursuing it as a career. Outside of the hard working person she is, Emily is just like everyone else. She really likes to eat Miso soup and adding Cilantro to a variety of foods — the stem of the herb is her favorite. Emily also likes to make smoothies in the summer; she’s created banana, apricot, orange and apple flavored ones. Her ideal vacation spot would be anywhere near the ocean or a body of water. If Emily won a thousand dollars, she would donate 20 percent of it and use the rest for a trip to Hawaii. Other than traveling to Hawaii, she would also like to live in Los Angeles someday due to the city’s large amount of entertainment and media like the Los Angeles Times, Disneyland and Buzzfeed. She would also like to own either a husky or a golden retriever since she believes they’re smart and adorable; she can’t really choose between the two. Besides dogs, Emily also loves alpacas and squids. She likes the alpaca, which she calls “the smaller llama,” since they’re adorable and really soft.

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The Guide to Making Vegan Pasta Sauce and Bean Curd Appetizers