All in Comfort Food
This pasta, on the surface, does not feel very fancy or involved to make — In fact, it only takes about as long as bringing water to a boil and cooking pasta once you get the hang of it. But by virtue of vibrant veggies and layered sauces, it punches way above its culinary weight. It’s a bridge between pantry-friendly and produce-forward, uses our pesto recipe aimed at curbing personal food waste, and might even impress a sweetie for an at-home date night.
In the process of developing this recipe, which took a while, I turned our kitchen into a take-out-at-home test kitchen. Many many batches of sauce were made with tiny tweaks here and there. Finding the balance of elusive “Teriyaki Restaurant Dressing” in the dressing took a while! The good news is that meant I got to eat a lot of broiled tofu, which is the best.
Juxtaposed with hot steamed rice and a salty, crisp, chewy protein covered in sweet and aromatic teriyaki sauce: The salad provides a necessary flavor, texture, and temperature contrast. (Iceberg lettuce deserves more credit, pals!) Sadly, because the dressing is based in mayo, we have yet to come by a vegan version of this iconic salad in a restaurant. Don’t fret though! It’s really easy to make at home — Even sharing some ingredients with our recipe for restaurant-style teriyaki sauce! (We love a pantry full of multitasker ingredients.)
This Chipotle Cashew Queso is so easy and quick. Like really quick. Like, from “Hey, do you want a snack?” to warm cheesy queso dip in just a few minutes quick! It might seem like a lot of spices or ingredients, but trust us, they all lean on each other and build and balance flavors to achieve cheesy magic… We’ve written some detailed tips below to help you make the best of your pantry situation, and even included two versions of the actual recipe for different types of blenders.
We want you to consider this recipe more as a guide or inspiration than a lawbook. Yes, if you follow the recipe to a T, you’ll experience the reliable deliciousness of our go-to toppings. But, if you don’t have all the ingredients, just use what you have! It’s truly as simple as throwing it all on a pan and letting the oven do its thing. Your tortillas will be transformed into delicious crispy edible plates. (Fun!) Your vegetables will get roasty and toasty and delicious.
This particular recipe was inspired by classic American steakhouse-style “meat and potatoes” meals, as well as Pacific Northwest bar-and-grill fare. With its balance of protein, fat, starch, and veggies — It’s a vegan meal that, without any imitation-meat in sight, achieves a classic plate that even an omnivore could recognize.
As we find our equilibrium here at Power Plant HQ (read: an apartment in North Seattle currently well-stocked with canned beans and hand soap), we are relying on simple, affordable, and easy comfort foods that maximize pantry staples and hearty produce… This recipe just-so-happens to be one that we’ve relied on for years because it is easy, quick, nourishing, and combines pantry staples and hearty veggies in decadent harmony!
Yes, this patty is “meaty.” The dough is pink and it browns while you cook, giving you a fully satisfying cooking experience. Based on our experience, this patty leaves both meat-lovers and the meat-adverse happy and full… Look at the ingredients list! It’s all recognizable and easy to source food making it easy for any home-cook to whip up.
Fresh veggies that have been simmered in a broth flavored with vibrant herbs, warm spices, savory alliums, and rich tomato. It’s the kind of meal that warms you from the inside out, like any good comfort food should.
