Snow Day
Comments Off on Snow DayToday is a Snow Day. Those of us who work from home don’t really get “snow days”, but it is quieter. Even PC, our feral cat, hasn’t made it through the snow drifts to get breakfast in his little house. Our inside kitty was looking for him this morning.
Apparently those of us in the Greater Toronto Area haven’t seen this much snow fall in one day since 2008. I believe it. And I think drivers are surprised, though reports of this mother-of-all-storms aka snow-mageddon have been filling the airwaves for days.
From my home office window I can see a UPS truck (stuck) a cab (stuck) and a car (stuck) and people offering advice or a push. I’m happy to be inside.
Ever the optimist, I assume our plans for tonight will go ahead. I’m on for the entrée for 8 people – some of whom will be extra hungry from all the shoveling activity today.
So – what does one make on a snow day when there is no way to get down the street (see above!) and out to the grocery store.
You use what you’ve got at hand … so here is my
“Snow Day” Baked Veggie Pasta
To make this a vegan dinner – see tips at end of recipe.
4 cups of mushrooms quartered
1 red bell pepper seeded and chopped
1 yellow bell pepper seeded chopped
2 small yellow onions chopped
4 cloves garlic, coarsely chopped
Toss together with olive oil and pepper
High heat roast on cookie sheet at 475 degrees F for 25 minutes
Meanwhile prepare 500 g pasta (I used gluten-free corn pasta)
In a bowl mix:
2 cups ricotta cheese
2 tbsp pesto
1 can artichokes chopped
1 cup 4 Cheese Italiano mix
2 cups homemade tomato sauce
4 cups arugula
Stir in cooked pasta and mix well
Add in roasted veggies. Mix well. Put in a 13X9 pan sprayed with olive oil.
Bake at 350 for 45 minutes
Vegan version:
Replace ricotta with 2 cups of firm tofu pushed through a potato ricer (Thanks Newly-Vegan.com for that tip) or crumbled with fork
Mix with olive oil and fresh basil
Use 1 cup Daiya mozzarella “cheese” instead of 4 cheese Italiano
