PASTA LEMONNAISE

PASTA LEMONNAISE

Topped with tomato ginger beans made with caramelized onion and fresh garlic!

Makes 6 servings

12.3 oz. pkg. extra firm silken-type tofu, cut into ½ inch cubes

1 t. sea salt

1 t. mild paprika

½ c. plus 2 T. fresh squeezed lemon juice; do not use bottled lemon juice

1 t. dried tarragon

1 t. dry mustard

½ c. extra virgin olive oil

½ t. turmeric

1-1/2 t. onion powder

1 T. finely grated lemon rind (zest)

2 t. sugar

1 T. prepared yellow mustard

1 t. garlic powder

2 t. extra virgin olive oil

3 sm. yellow onions, peeled and either into 4ths from end to end, cut into ¼ inch quarter rings, or ½ inch squares

15 oz. can kidney beans including liquid

14.5 oz. can stewed tomatoes including liquid

1 t. ground fennel seed

1 t. dried basil

1/8 t. ground cloves

4 lg. fresh garlic cloves, peeled and finely chopped

¼ c. fresh peeled ginger sticks; cut off a thick piece of fresh ginger; peel, then cut into very thin slabs; stack slabs and cut into very thin sticks, like matchsticks

freshly ground black pepper

salt to taste

12 oz. pkg. dried pasta ribbons

2 c. thinly sliced green scallion, white and green part

1/3 c. nondairy liquid creamer

additional sliced scallion for garnish

Place tofu, salt, paprika, lemon juice, tarragon, dry mustard, turmeric, onion powder, lemon zest, sugar, prepared yellow mustard and garlic powder in blender container. Blend till smooth. Set aside.

In large skillet, over medium-high heat, melt olive oil. Add onion, salt lightly, and sauté till  caramelized and soft.

Add pinto beans, tomatoes, fennel, basil, cloves, garlic, ginger sticks and black pepper, stirring after each addition. Salt to taste. Cook on medium heat while you cook the pasta, stirring often.

Cook pasta ribbons in lots of sufficiently salted, boiling water till tender. Drain and return to pot.

Add all of the Lemonnaise Sauce plus the green scallion to the pasta. Toss gently to coat.

Add the nondairy liquid creamer; toss again, gently. Salt to taste; it will need some.

Spoon onto individual plates. Top with the tomato ginger beans.

Sprinkle with a little sliced scallion as garnish and serve.

Notes: A very rich dish. Something this rich you’ll only want on special occasions. No accompaniments needed. However, if you want a bigger food presentation for guests, then serve with a side of fresh steamed broccoli buds.

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