Tofu Tex-Mex Spaghetti
Find some firm tofu (this may be a deal-killer right here)
Dice it fine; optionally, crush it with the back of a fork,
'til it's
like ground beef. Or, use ground beef.
Sear it in a large sauce pan with a bit of oil
Chop some onions fine, add them to the pan, saute until
translucent
At this point, I usually add a splash of tamari
Add chopped and browned (separately) garlic; go ahead, add some
more
Add chopped browned mushrooms
Add chopped bell peppers; red, green and yellow, if you have 'em
Add some oregano, and perhaps some ganja
Add chopped hot peppers, red hot sauce, or whatever HOT stuff you have
around
Add a can of tomato sauce; pour water to fill can 1/4 full, rinse out
the sauce from the corners of the can - that should be about the right
amount of water to make the sauce liquid
Let it simmer; add black or kidney beans if you wish
Let it simmer some more, while you
Heat 4 cups of water in a pan - when it comes to a boil, put in the
correct amount of spaghettini; unfortunately, I don't have the knack
for judging that amount, so I usually make too little or too much.
Good luck.
-OR-
Spaghetti squash is a type of marrow, which mimics spaghetti pasta.
You have to have done this part already.
Spaghetti squash procedure:
Cut spaghetti squash in half lengthwise. Put pieces into
a covered
baking dish (clay baker is ideal) with 1/4 cup of water. Bake at
350
degrees F. for 30-40 minutes. Test for doneness with a fork into
the
"meat" of the squash. Scoop out and discard the seeds (into your
compost pail). Rake the squash lengthwise with a fork, and it
will
have the consistency of cooked spaghetti pasta. Add a little salt
and
black pepper and keep warm.
Cut the cheese; then grate it.
Heap a bunch of pasta or squash on your plate, then cover with sauce,
then with grated cheese
Pop a cap on a Corona, and dig in!
Rancheros.
Got some more left over? It's good for making nachos.
RastaBillyBob