Monday, August 15, 2011
Saucy Cucumber Pasta
Here in Cleveland just like every where else right now cucumbers are available in much quantities. Since I have gotten so many of them I have made many meals with them and I think this cucumber is a winner.
I hope you like it and if you make it remember it can be eaten hot or cold, either way it is delicious...Enjoy.
1 box of corkscrew pasta (cooked)
2 large cucumber (peel & dice)
1/2 block of firm tofu
1 c. non dairy sour cream
1 yellow onion
(chopped in small fine pieces)
1/2 envelope of Sazon
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. onion powder
1 tsp. kosher salt
2 tablespoon olive oil
5 garlic cloves...mashed well
6 sprigs of cilantro (chopped finely)
1 c. non dairy milk
Boil your pasta until it is slightly tender...don't over cook them, drain and pour them into a large mixing bowl. Add to the pasta the olive oil, mix lightly and set it aside.
Chop up all your ingredients and set them aside.
In the blender pour in the cucumbers, milk & tofu...mix well and set it aside.
In the large mixing bowl that has your pasta, add all the spices and the sour cream, mix well but gently without smashing the pasta, then add all of the blender mixture...mix well, cover and let it sit for about 15 to 20 minutes until the pasta absorbs some of the cream and the flavor. Serve with your favorite meatless protein meat and vegetable. Serves 6.
From my Caribbean Vegan Kitchen to yours...SALUD!