On the subject of great vegetarian/vegan dishes, here is one of mine:
Pasta with Fresh Basil and Farmer’s Market Tomatoes
Serves 2 with leftovers
1 pound (about 3 large ripe or 6-8 small) tomatoes (heirlooms are best)
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1/2 onion, chopped
1 tablespoon fresh thyme or more to taste
a few basil leaves (no stem) rolled into a ball and sliced thinly
Pinch of chili flakes
1 teaspoon honey or sweetener
1/4 cup grated Parmesan, Romano, or for non-dairy, 1/4 cup of Bragg’s Nutritional Yeast Seasoning (tastes cheesy)
Salt and pepper
Pasta for two (about 1/2 pound) I use angel hair
20 minutes prep time - serves 2 with some leftovers
Rinse off tomatoes of any grit, cut a small X in the bottom of each one, drop them into a large pot of boiling water to blanch them for 1-2 minutes depending on size. Remove with slotted spoon or tongs to bowl of cold water. When cool, squeeze out the pulp of each tomato and reserve.
In a saute pan over medium high heat, add olive oil, add garlic and onions, saute for 2 minutes. Add the thyme, most of the basil (reserve a few sprigs for garnish), salt and pepper to taste, and chili flakes, sauteeing the mixture until the garlic turns light golden brown.
Add the tomato pulp and the honey, lowering the heat and cooking slowly for about 15 minutes. Let it reduce til slightly dry.
While tomatoes are cooking slowly, boil another pot of water and cook the pasta according to directions.
Drain pasta, top with tomato mixture, serve with any other vegetable you’d like. Bright green broccoli makes a nice contrast and could have been boiled in the same pot you first put the tomatoes into! (My boiling vegetables rule is -- as soon as you can smell the vegetable cooking, it’s done! Take it out of the water and pop it into a cool water bath to stop the cooking. It should be green and al dente.)
Serve with generous spoonfuls of parmesan or Bragg’s nutritional yeast topping and garnish with basil sprigs.