About 1/2 cup extra-virgin olive oil
2 to 3 cloves fresh garlic, thinly sliced
15-20 Shallots, cut into thin half-moon slices
Generous pinch red pepper flakes
2 Small fennel bulbs, tops trimmed, thinly sliced, reserving 2 to 3 tablespoons minced feathery tops
2 Red bell peppers, roasted over an open flame, peeled, seeded, sliced into thin ribbons
1 Cup plain soy milk
1 Tablespoon brown rice syrup
10 Ounces linguine
2 to 3 sprigs fresh flat-leaf parsley, finely minced, for garnish
Place the oil, garlic and shallots in a deep skillet over medium heat. When the shallots begin to sizzle, add a pinch of salt and the red pepper flakes and saute until the shallots begin to brown, 15 to 20 minutes. Stir in the fennel bulb and a pinch of salt and saute for 1 minute. Stir in the bell peppers, and season lightly with salt. Stir in the soy milk and rice syrup. Cover and reduce the heat to low. Simmer for 15 minutes.
While the sauce cooks, bring a pot of water to a boil and cook linguine al dente, about 10 minutes. Drain well, but do not rinse.
Mix the linguine into the sauce with the minced fennel tops and stir well to combine. Transfer to a serving bowl and serve garnished with parsley.
–This dish was delishious! I omitted the red pepper and it was still great!
Next week- Beans and Vegetables!
23-Spicy Moroccan chick peas
24-Lemon and ginger spiced aduki beans
25-Asian tofu salad with roasted peanuts
26-Fried tempeh with apricot mustard
27-Radish fennel and dandelion salad
28-Red onion pickle
All recipes are printed with permission from Christina Pirello