Once upon a time, I had an old blog, which is no longer online.
However, despite shutting it down all of those recipes I had are still existent, and they're pretty good! Due to this, I've decided that I'll have to add in a few of the old recipes here!
One of my favorites that I made back then was this recipe, for Fennel and Zucchini pasta.
The story behind this pasta is this: despite the fact I was never, even when I did eat meat (way back when!) a bacon fan, after becoming Vegan I started having this weird obsession with Rachel Ray.
I would make Matthew bring home her magazines, and pour over the recipes, thinking about how I could make them vegan.
This was was first attempt! And it turned out great!
Corn Fusilli pasta, cooked (about 4 cups, to serve 4 people!), a cup of the pasta water set aside.
1 large green zucchini, cut into pieces
1 small fennel bulb, stalks/fronds removed and set aside, bulb chopped into pieces
4 cloves garlic, minced
1 cup mozzarella style Vegan Cheese (I use Daiya!)
2 tbsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
Salt, Pepper, Red Pepper Flakes, dried basil to taste
Add the lemon juice to the pasta water, and stir into the pasta, to impart a lemony flavor. Let the pasta sit in the lemon water for now.
Take the stalks of fennel, and remove the feathery bits, placing them into a bowl. Discard the stalks.
Heat the oil in a large frying pan, and fry the garlic for about 30 seconds (until it becomes nice and fragrant!)
Add the fennel bulb and zucchini to the pan, cooking until slightly softened (about a minute or two)
Spice your fennel and zucchini, as well as adding in the lemon zest.
Add in most of the feathery fronds from the fennel, reserving a few for garnishing. Stir to combine.
Drain the pasta, and quickly move to the next step.
Add in the pasta, tossing lightly to evenly mix pasta and veggies. Slowly add in cheese, stirring to melt evenly.
Serve, garnishing with the set aside fronds.