July 29, 2017
One of the nice things about traveling is you get try food other people make for you. While it is sometimes hard for others to figure out what to feed “the vegan”, I truly appreciate the effort they make to accommodate my food choices. On my recent trip to Edmonton, I stopped by Pat and Glenn’s and Pat made this absolutely delicious dish for me. It comes from The LoonieSpoons Collection by Janet and Greta Podleski. This cookbook was a favorite of my mother’s and while it is not a vegetarian cookbook, it has several great vegetarian and vegan recipes. The LoonieSpoons’ cookbooks are probably best known for their whimsical recipe names. This one is called Itsy-Bitsy Teeny-Weeny Colored Polka-Dot Rotini.
Pat made this dish using mild chili powder and it was fabulous. I just had to make it as soon as I got home, with Stevie’s help. However, when she put together the spice mix, she used my hot Indian chili powder instead, and I am glad she did. We all enjoyed the heat and it was equally as delicious as Pat’s version. I love the super fast way of making a pasta dish by cooking it in the sauce.
Itsy-Bitsy Teeny-Weeny Polka-Dot Rotini
• 1 ½ cup vegetable stock
• 1 can coconut milk
• 1 tsp each raw sugar and ground coriander
• ½ tsp each ground cumin and chilli powder (your choice mild or hot chilli powder)
• ¼ tsp each curry powder and ground ginger
• 227 g uncooked whole grain rotini (I used tri colored brown rice rotini) (about 3 cups dry)
• 2 cups frozen green peas, thawed
• 1 red pepper, diced small
• ¼ cup dried currants
Combine broth, coconut milk, sugar, spices and pepper in a non spick sauce pan. Bring to a boil, add rotini, reduce heat to a slow simmer and simmer 6 minutes.
Add chopped peppers and currants and simmer for 6 to 7 minutes longer until liquid has been absorbed and pasta is tender. Add peas. Remove from heat and let stand covered for 5 minutes before serving.