I'M BACK FROM THE GREAT BEYOND!

So I'm finally back to updating this thing, I've been busy with work/school/bands and have been eating out or eating frozen food while on the run. I had a few dishes that I fixed before I went on a loooonnng hiatus but I didn't write down the measurements or all of the ingredients, so I'll be posting new things starting today!

This is a dish that if you alter just a bit you can feed a lot of people with it, or you can make it for two with some leftovers, which is what this recipe will make. This is a whole wheat spaghetti in a lemon white wine sauce, here we go!

Ingredients:

1/2 lbs. whole wheat spaghetti (or any pasta of your choice)

1 cup of chopped seitan

1 handful of mushrooms

1 handful of sliced black olives

1 cup white wine

Juice of 1 lemon

4-6 Tbsp "butter"

2 Tbsp minced garlic

1 tsp salt

1 Tbsp parsley

dash of black pepper

Dash of worcestershire sauce

Start by preparing your pasta according to the directions on the package. While your pasta is boiling heat some olive oil in a skillet and toss a handful of mushrooms into the skillet, cook until tender. Once the mushrooms are starting to get tender, add 1 cup of chopped seitan, grill until browned. Once your mushrooms and seitan are done add the handful of chopped black olives (you can also add some chopped cherry tomatoes if you like) mix everything up and turn the heat to low.

Now it's time to create the sauce. Begin by heating a small to medium size sauce pan on high, once it's hot add the cup of dry white wine and let it reduce, about 2-3 minutes, and reduce the heat to medium. Now add the butter and, about 4-6 Tbsp, 2 Tbsp minced garlic, and whisk together with the wine. Once the butter has melted and is thoroughly mixed with the wine add the juice of one lemon, just a splash of worcestershire sauce, 1 tsp of salt, a dash of black pepper, and 1 Tbsp parsley, whisk all ingredients together.

Hopefully by now your spaghetti is done and you have strained it. Turn the heat up to medium on your seitan/mushrooms/black olives mix and pour the lemon white wine sauce on top and mix together really well. Now add the spaghetti into a large pot, and pour the contents of the skillet on top of the spaghetti and toss well. I like to sprinkle a little bit of nutritional yeast on top, or if you have some vegan parmesan topping you can use that as well. Serve and enjoy!