Thursday, September 22, 2016

"Pulled-Pork-Style" Shredded BBQ Mushroom Sandwiches

This is an oldie, but a goodie; one of my recipes that people ask for over and over...
I realize BBQ-saucy, shredded "pulled-pork-style" jackfruit is the darling of the vegan recipe world right now (and believe me, I LOVE me some jackfruit!!) but I much prefer this style sandwich with shredded .....mushrooms.
Yep. Mushrooms.

I use gigantic King Oyster Mushrooms and shred them on a mandoline slicer. (A coarse food processor shredding blade also works, you want long strands, not finely minced mushroom mush!)

This really won't work so well with other mushrooms, you're going to need the firm, but easy-to-shred, texture of the giant King Oysters.
If you've never worked with them, they're great big things - roughly the size and shape of a chicken drumstick, usually found in your local Asian Market or better-stocked grocery stores.
Seriously? Prep takes a little while, (i.e., lots of wordy directions), but follow along, I promise, it's the EASIEST way to impress non-vegans ever!

(And, they're are a great source of protein, vitamin B6, folate, iron, magnesium, zinc, dietary fiber, riboflavin, phosphorus, potassium, and copper too, in case that part's important to you!)

And did I mention, they're ridiculously CHEAP!

When it's all cooked up, the texture is a little softer than chicken, but seriously, who's comparing things that closely? Even the DIE-HARD meat-lovers I know will happily gobble up an entire pan full of these!
The umami caramelized-mushroom and BBQ flavor and hearty texture ends up looking and tasting deliciously shreddy-meaty-BBQ-y.

"Pulled" Mushroom BBQ Sandwiches
4 King Oyster Mushrooms, (they're mostly a big stem - the size of a large chicken drumstick or larger (sorry for the comparison but that's what they remind me of!!)
2 Tb. vegan margarine
1/2 tsp. salt
1/2 large sweet onion, very thinly sliced
1 1/2 cups favorite BBQ sauce
1/2 cup water
Finely shred the mushrooms using the finest shred, matchstick or julienne blade on your Mandoline Slicer; You want toothpick-thin slices.
If you have a food processor with a feed chute and shredder blade, you can use that too.
Melt margarine in a large skillet, add shredded mushrooms, onions and salt; Saute on med-high (as high as you're comfortable with) until the mushroom and onion get bits or brown on them. Add a bit more margarine if needed so things don't burn.
Reduce heat, and cook, COVERED over medium, stirring occasionally, until mushrooms release liquid and become juicy, about 10 - 15 minutes.
Continue to simmer, covered, until vegetables are soft and tender, about another 10 minutes. (Add a couple Tbsp. water if it isn't still a bit "juicy").
Stir in BBQ sauce and water, remove cover and simmer another 10 minutes or as long as needed to evaporate sauce a bit.
When sauce has thickened, turn heat to high and stir frequently/watch closely until extra moisture evaporates and mixture becomes thick and sticky.
Allow to "stick" and caramelize a bit, but scrape pan to prevent mixture from actually burning.
Serve over hot sourdough toast, burger buns (or try with a hearty, non-sweet, rustic raisin bread like I did.) Coleslaw is a nice touch here too!

Monday, April 25, 2016

"Fried-Chicken-Style" Vegan Mushroom Drumsticks

Maitake Mushrooms
I'm on a mushroom kick lately - all shapes and sizes are readily available at our local Farmer's market, Tacoma Food Co-op and many Asian markets (when I venture into the city).

Lately, I've seen beautiful pictures where fancy vegan chefs take mushrooms and make "fried-chicken-style" mushrooms, or crispy brown "mushroom drumsticks" - making us all drool on Instagram, Pinterest and Twitter.
And I thought... "How hard can it be?"
Well. Let me tell you. It's NOT very difficult at all. (As long as you don't mind frying stuff. In oil. Hot oil.)

If you can get your hands on a bunch of mushrooms like hen-of-the-woods or small clumps of oyster mushrooms, you break them apart into pieces and batter and fry in little 'drumsticks' of mushroom deliciousness.
The results are off-the-chart (fried things + mushrooms. What's NOT to love?).
Crispy coated, with a look and 'bite' that is very much like chicken while still keeping the umami mushroom taste -  very satisfyingly "meat-y" for the omnivores in the family too.This is NOT diet food, gluten free, low sodium or oil free. (Surely you've read my blog enough to know those just aren't my focus.)

I've only made these about four times so if my directions are a bit vague, it's because the recipe is still in it's beta version. Feel free to let me know how yours turn out.
I brought leftovers to work and my co-workers genuinely FREAKED out, thinking I had jumped WAY off the vegan boat!!

"Fried-Chicken" Style 
Mushroom Drumsticks

2 lbs. mushrooms that grow in "clumps", like oyster, trumpet, maitake or hen-of-the-woods 
Dry Mix 
Mix together the following:
1 1/2 cups flour
2 Tbsp cornstarch
1/2 tsp baking powder
1 tsp "chicken-type flavor" vegan broth/bullion powder (I used Massel granules, but use whatever you have, or just use 3/4 tsp Seasoning salt)
1/2 tsp sage
1 tsp onion powder
1 tsp black pepper
1 tsp paprika 
Wet Mix
Whiz in food processor or blender until smooth and about the consistency of ranch dressing, add a little water if needed:
1/4 cup vegan mayo (your choice, any brand)
1/2 cup unsweetened plant milk
1/4 cup water
2 tsp flax meal
1 tsp lemon juice
several dashes hot sauce 
Put Wet Mix in a deep bowl, and Dry Mix in a pie plate or flat dish.
Brush any debris from mushrooms, wipe with damp paper towel if needed.
Cut or break apart lengthwise, keeping part attached to  main stem, into small, roughly "drumstick" type pieces. (If smaller pieces fall off that's OK, they can be fried up too!).
Heat 1 inch of oil to med high (I prefer refined-flavorless coconut oil but canola oil is just fine) in a small cast iron skillet. (Any size is fine but a smaller pan uses less oil).
Dip mushroom pieces into Wet Mix until well coated, let excess drip off.
Then dredge in Dry Mix, patting a bit to get it to stick if needed.
Lay several pieces carefully in hot oil. Don't crowd pan. Working in batches, fry the mushrooms in the hot oil for about 2 to 3 minutes each side, turning occasionally with tongs, until the surfaces are golden brown. (If they brown too fast, turn heat down a little).
Remove immediately from oil and set on paper towels to drain.
Place in low oven to keep warm.
Continue with the rest of the pieces.

Serve with vegan ranch or hot sauce to dip -  or make a full on "chicken dinner" with veggies, mashed potatoes and gravy!!

Monday, April 04, 2016

Mushroom "Clam Chowder"

So, supposedly it's "spring" here in the blustery Pacific Northwest, but no matter what the calendar says, it's still soup weather. And tonight, in an inspired fit of freezer-organizing, I decided to make my vegan clam chowder to use up a package of sauteed-and-frozen mushrooms I'd saved from last fall, AND make a dent in the stash of potatoes I seem to have stockpiled in my garage.

Tofu-Mom's Chowdah
(I call it that only to irritate my offspring, they tell me my accent is terrible - and it is. 
The soup's good though!!)

I wrote this down one night as I was making the recipe up, so the directions might be a bit scattered...
Follow along and it makes sense though.

1 Tbsp. margarine
1 cup chopped king oyster mushrooms (or regular white mushrooms are fine, the oyster mushrooms just have a lighter color and GREAT texture for this, and they're super cheap at Asian markets)
1 cup halved and sliced leeks
1/2 cup chopped celery
1/4 chopped carrots
1 tsp powdered dulse or kelp (a kind of seaweed - or use crumbled Nori)
1 tsp. smoked salt
Saute the above in a stock-pot until vegetables are tender, stirring frequently. Cover to steam a bit as they cook if you want, they'll cook faster.
It'll smell pretty smoky and fishy for a bit - not to fear, the finished soup is much milder!

Add these next 4 ingredients and cook at a low boil until potatoes are pretty soft - about 15+ min.

2 tsp Old Bay seasoning
1 bay leaf
3+ cups vegetable broth (I usually do 1/2 broth and 1/2 water)
6 med red or white or Yukon Gold potatoes, cut into smallish chunks,

When potatoes are very soft, remove bay leaf, mash everything a bit with a potato masher, so there's some chunks still but the potatoes are making it a bit creamy.

Stir in these next 3 ingredients and heat on low, stirring frequently, until heated thru. About 7 - 10 minutes.

1 cup soymilk
1 cup coconut milk (the kind in a can)
1/2 cup vegan cream cheese (yes, cream cheese, it works, trust me)
Season to taste.
I add a splash of Tabasco, a grind of black pepper or some fresh chopped parsley or dill.
(My kids get picky about too many green flecks floating around which is why you'll see the bowl pictured is pretty free of green...).
Serve with lots of saltine crackers.
We tend to LOVE those little round "oyster crackers".

Enjoy, and have a GREAT weekend!!

Wednesday, March 30, 2016

Kale Salad With Thai Peanut Dressing

Kale seems to be the ubiquitous "vegan" ingredient found in almost everything these days. Chips, crackers, soup, smoothies. I have to admit I'm NOT a green smoothie fan but I DO love kale in salads and many other recipies!
 Kale is one of the items that comes back in my garden every spring, and I can't wait until I have enough leaves to make my first "garden" meal.

This combo is my go-to when I'm craving a super-flavorful salad or just some raw, dark greens. I love the way the curry and peanut flavors blend and mellow the bite of the kale.
This is a great recipe to get kids helping in the kitchen too, "massaging" the kale leaves is completely messy and fun!

Kale Salad with Thai-Peanut Dressing

1/3 cup peanut butter
2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
1 inch piece ginger, shredded
2 cloves of garlic, minced
1/4 cup fresh lime juice
1 Tbsp. brown sugar, agave nectar or honey
1 tsp. Thai curry paste* or more to taste
1/4 tsp. cayenne or to taste
pinch of salt, or to taste

1 large bunch kale or as much as you want for the amount of dressing (I prefer the Tuscan kale also know as black, dinosaur, or lacinato)
1 carrot finely shredded
2 Tbsp chopped fresh cilantro
1 - 2 cups finely shredded purple cabbage
1 bunch green onions, sliced
sesame seeds or crushed peanuts for garnish

To make the dressing:
Whiz first nine ingredients in food processor and taste. The dressing will be thick. Add a Tablespoon or two of water if needed to make it blend smooth. Adjust taste to your preference. (I usually add a little more peanut butter and curry but go with what you like).

To make the salad:
Wash and remove the thick “stem” from the center of the kale leaves and discard. Cut the kale into thin ribbons. Place the kale in a large salad bowl and pour about 1/4 of the dressing on it.

Mix well (this part is messy) using your HANDS to "massage" or (as my kids say "smush" ) the dressing into the kale leaves for two-to-three minutes. This step breaks down the leaves and makes them nice and tender.

*Wash your hands, they'll be a mess, and then proceed*
I don't always use the entire amount of dressing on my salad, add as much as you prefer after "massaging" kale.
Add shredded carrots, cabbage, cilantro and green onions.
Stir well.
Let the salad sit for about 10 - 15 minutes... if you can stand it.
Garnish with sesame seeds or chopped peanuts.

Thursday, March 10, 2016

Creamy Cashew-Garlic Alfredo

This is one of the first successful vegan recipes I "wrote", years ago when I was first struggling into veganism, It was a hit then, and it's still my family's first choice when I ask them what they want for dinner.

All my non-vegan friends love this recipe as well, and I'm pretty sure most of them don't even realize it's vegan. Some of them have been known to call me in the middle of the night, begging me to bring some to work the next day.

The sauce is great because it's simple, you probably have the ingredients in your pantry, and it was written to work in your average Target-variety food processor; that's how I've always made it.
However, I recently got a Vita-Mix and I have to tell you, *WOW* it's quite lovely for sauces like this too! I do have to double or triple the sauce to make it mix well in the larger Vita-Mix container. Not a problem...We've been enjoying a LOT of Alfredo lately!!
Use whatever machine you have, it will be delicious...

Cashew Garlic Alfredo Sauce
1/2 cup raw cashews (not roasted)
1-2 tsp. fresh lemon juice (I don't measure, just a good squeeze)
1 1/2 cups boiling water
2 cloves garlic, crushed (or more to taste)
1 Tbsp. extra-virgin olive oil
2 Tb. nutritional yeast (optional)
  • Pulverize raw cashews in the food processor until very fine but do NO turn them into cashew butter. 
  • Add 1 1/2 cups boiling water. (*The BEST way to do this, is to make the sauce while the pasta cooks - scoop out 1 1/2 cups of lightly salted pasta-cooking water and use it - the starch from the pasta-cooking water thickens the sauce PERFECTLY!)
  • Add water to cashews and process until smooth... this will take several minutes.
  • Add nutritional yeast (optional - I love it, but my kids prefer it without), garlic cloves, olive oil and squeeze of lemon juice.Process again until smooth, another couple minutes, it'll start to thicken a bit!
  • Taste and adjust seasonings, adding more lemon, salt, pepper or garlic to your tastes. Makes a decadently creamy sauce! Serve over hot pasta, rice, potatoes, whatever!
This stuff is wonderfully simple and tastes SO very good. I often add sauteed mushrooms, chives, chopped olives or sundried tomatoes, depending on my mood.

Sunday, February 21, 2016

Review of Purple Carrot Meal Service

If you follow me on TwitterInstagram or other social media, you may have seen my recent photos and ravings about the lovely dishes I made from Purple Carrot Meal Service.
One of my readers recently asked my opinion of this relatively new, VEGAN meal service, and so (of course!) a great excuse to check them out!

Purple Carrot (if you haven't seen the ads and checked them out yourself) is a "subscription meal service" similar to Blue Apron, Hello Fresh and others, only it's designed for us vegans!! It was created as a way for people (who have schedules like mine!!) to conveniently create completely delicious and beautiful plant-based meals at home.

You get three meals a week, and you'll be informed what they are ahead of time - you can cancel, skip or pause your service whenever you want.
From their website: "Increasing the amount of real, whole, plant-based foods in your diet may sound challenging, but with The Purple Carrot, it's easier than you think. And with the array of choices we provide each week, you’ll find yourself enjoying more plant-based meals in no time, along with all the benefits they bring."

I first heard about heard about Purple Carrot when Mark Bittman, (author of How to Cook Everything, New York Times columnist, leading advocate for part-time vegan eating and a proponent of ethically-sourced and environmentally friendly food) started working with the company to help create tasty meals and write newsletters.

I LOVE the (many) recipes I've made out of Bittman's cookbook, and the Purple Carrot meals looked and sounded good, but... I was skeptical, because, hey! I enjoy creating and cooking homemade vegan meals for my family.
I think I use a nice variety, and certainly don't view my cooking and meal-making as boring, unoriginal or inconvenient. I wasn't sure a "service" would really be my "thing". 

I received three meal "kits" from Purple Carrot.
They included all of the pre-measured ingredients needed to create complete, unique, plant-based meals. 
My impression?
Well, right off the bat, I realized immediately how MUCH I loved the fact that I didn't have to grocery shop for these meals!!!
Yes, I LOVE cooking, but I may not have mentioned that I LOATHE grocery shopping with every fiber of my being. I live in an area where grocery stores are pretty basic, and some ingredients can be impossible to find. (For example, just last night I scoured all three area grocery stores for sundried tomatoes with no luck. I don't really consider sundried tomatoes to be wildly 'out-of-the-ordinary' anymore, NOR are they worth two hours of my time searching!).
But I digress.

I was suprised at how small the box was, even with adequate cold packs to keep
 everything fresh, 3 meals worth of food didn't take up as much space on my porch as I imagined. (Not to worry, there was PLENTY of food, more on that later).
A newsletter from Bittman and the week's menus and full-color, nicely-detailed cooking instructions are the first things you see when you open the box. There's a thorough explanation of your dishes, a little history about them, and even useful trivia about some of the ingredients. The foodie/blogger/history nerd in me LOVED these details!!

All the food is labelled, well insulated and all of the 
packaging is recyclable/made from post-consumer recycled materials (as a side note here, I LOVED the small baggies and even a small bottle that ingredients were packaged in and have happily found ways to re-use them in packing my work lunches).The produce was all fresh, organic and at least as nice, if not better, than the produce I pick up at my grocer. 

Another thing I immediately LOVED was that their recipes were archived so if I was so inclined (and wanted to race around for hours TRYING to find all the ingredients) I could recreate them myself. Or reference them to get a heads-up on prep needed for next week's meals.
To get an idea how "quick and easy" these meals were to prepare, I let my 22-year-old prepare one meal, my boyfriend another and I prepared the third.

My daughter, being a pasta lover, chose to make the Fusilli with Mushrooms and Fennel. I felt the mushrooms and fennel might be the most fragile of the produce items we received, and should probably be used first, so we started our week with that. 
Not to fear, I'm sure the veggies could have lasted all week just fine.
My daughter immediately balked because she hadn't had great experiences with whole wheat pasta in the past (I am usually not a fan either) but I reminded her we were going to give everything a try AS written and then decide. I was skeptical as well, because I don't (or... didn't) like fresh tarragon. But she was careful to make the recipe exactly as described, stating several times that it was "really fun" and "way easier than she had thought it would be". She has a good deal of experience in the kitchen but had never used fresh fennel before, so the directions to "core" the fennel stumped her (OK, and me - I've never exactly "cored" fennel before?) but we figured it out. Everything else was perfectly explained and laid out.
I admit we were both pretty unsure the small amount of pasta noodles would be enough to feed two of us, but again, I said "wait and see". The only (very minor) glitch in directions was that the fusilli took considerably longer to cook than the directions stated. 

The final result? A perfect 10+++!
First of all, there was MORE than enough food for two very hearty appetites. We had leftovers.
The meal was SUPER tasty, filling and a different combination of flavors than anything I'd ever made before.
Second, I now LOVE, LOVE, LOVE tarragon, at least in this application. It was PERFECT with the sweet fennel and nutty pecans. I would order this again and again! (I might experiment with adding more white wine for a more "saucy" dish, but believe me, it's also perfect as it is!)
Third, the whole wheat pasta cooked up tender and firm, not at all grainy, bland or mushy as I was thinking it might.
The directions stated 30 minutes prep, and my daughter didn't feel rushed a bit, finishing in 32 min, which was nice, as I never believe those "prep times" set up by cooks other than my own uncoordinated-disorganized self...
- - - - - - - - - - 

My guy offered to tackle the second meal, the Indian inspired Aloo Paratha with Eggplant, and it was an equally huge success. 

Again, he looked somewhat skeptical at the amount of ingredients and said "I'm pretty sure I'll eat all of this" but it ended up being more than enough for two people. Two people with BIG appetites! 
He found the directions straightforward (except he added the entire can of tomatoes- because he didn't want to waste 1/2 a can, and using a garlic press rather than chopping the garlic, neither of which really affected the end result). 

I should add here - Purple Carrot assumes you have basic kitchen tools (knife,  a pan or two, vegetable peeler, etc) and salt, pepper and oil. Literally every other ingredient is provided. My guy remarked that even back in his sparsely equipped bachelor-apartment-days, he probably would have been able to prepare these meals easily. (Just an idea for all you singles out there needing a delicious meal to whip up quickly for date night! I think ANY of these meals would qualify and impress!)
- - - - - - - - - - 

On the final night, I made the Chilaquiles with Edamame Guacamole and Pickled Carrots.
 I LOVE chiliquiles but hadn't really found a vegan interpretation that I was crazy about. I have to say, no tofu, no fake egg or cheese, this version was SO well done! I'd never thought about adding edamame to my guacamole either, but it turned out to be a great idea! 
As before this meal was also a super delicious, well thought-out and filling. (Do you sense a theme? I swear I am not exaggerating my enthusiasm here!). 

The crispy chips covered with a savory sauce and topped with guac ended up being my daughter's (she's NOT-vegan, by the way!) favorite of the three meals, though I can tell you we all loved everything just about equally.
It was probably the "lightest" of the three meals, but still resulted in two very full plates (see my pix).

I found directions easy. The number of prep steps MAY seem overwhelming when you first glance at it (at least to me,a NON recipe-follower, HA!), but it's really not bad at all - everything is explained in detail and every step makes sense. The only glitch in this meal was the instruction card said "12 oz. carrots" and I could tell just by looking that there was way more than 12 oz. of carrots included in my box. 
A bonus isn't a bad thing, especially carrots, though I suppose it could throw off the meal proportions if you aren't paying attention.
As with any service like this, I would suggest looking through your produce and making your meals with the more fragile produce first, everything is packed to last for a week (and I think it would last past that!) but I tend to like salad greens and mushrooms as fresh as possible.
Am I still a skeptic? Not at all! l'd recommend these to ANYONE (vegan or not!) without hesitation.
I still love inventing, creating and cooking my own meals, but the convenience of having every single ingredient for some very unique, tasty recipes (that turn out JUST as described) delivered to my front porch? So, so, so awesome!
I felt the price was more than reasonable, even as thrifty as I am with grocery shopping, and I am not ashamed to admit I will be using (and very likely gifting to others!!) this service at times in the future, FOR SURE!

Saturday, January 23, 2016

Pasta with Roasted Eggplant, Kalamata Olives and Burst Grape Tomatoes

Oh, yummmm.
This has become a huge "go-to" winter favorite with my family the past several years and I realized, as seems to be the case with many of my recipes, I haven't shared it with you! And that's a shame, because it is fast and easy (despite a long list of directions) and sooooo good.

 My kids are HUGE Kalamata olive fans and they're always begging me to put olives in everything. These olives might not be the most budget-friendly ingredient (try to find them pitted, at an "olive bar", for the best price) but a few go a long ways, packing a lot of flavor, so I usually have a deli container of them in my fridge.

They're a perfect fit with this dish; salty olives, combined with the earthy, roasted eggplant and sweet tomatoes make a very flavorful combo! Plus, we all know that olives have loads of antioxidants and anti-inflammatory properties, right?

I use whole wheat angel hair pasta here because when I first switched to using whole-grain pasta, my kids just weren't sold on its texture. Angel-hair seemed to be the most accepted variety, it cooked up tender and the texture was similar to "regular" pasta. Everyone likes whole wheat pasta in any shape or size now, but I still use angel-hair in this dish because that's how I did the original recipe. It can get mushy quickly, but will hold it's shape nicely if not overcooked. Use whatever pasta you prefer, but if you're new to whole wheat pasta, or just not a fan, I highly recommend trying angel-hair!

I especially miss my fresh, garden tomatoes in the middle of the winter, and roasting a few, tiny, sweet, store-bought "grape" tomatoes just until their skins burst intensifies their flavor and almost makes up for a lack of home-grown, summer tomato goodness.
Pasta with Roasted Eggplant, Kalamata Olives and Burst Grape Tomatoes
Olive oil
2 large eggplants, quartered
Kosher salt
1 tub of grape or cherry tomatoes (about 2 cups)
2 whole garlic cloves, peeled, and crushed
1 cup of Kalamata olives, quartered or very roughly chopped
2 Tablespoons Kalamata olive brine
3 Tablespoons chopped Italian parsley
1/4 cup nutritional yeast
Freshly ground black pepper
1 1/2 pounds dry whole-wheat spaghetti or angel-hair pasta

-Heat oven to 450°.
-Quarter eggplant lengthwise into wedges, and coat lightly with olive oil (eggplants will absorb olive oil quickly, so I have the best luck coating them with my hands for a quick, even, but not saturated layer of olive oil).
-Put eggplant on baking sheet, skin side down, sprinkle with salt and roast in the middle of the oven, turning once or twice, until very soft when pierced with fork, about 15 - 20 min depending on size of eggplant.
-Remove eggplant, stab all over with fork, and place, cut side down, on a layer of paper towels to drain and cool for 5- 10 min. while chopping olives and parsley.
-Chop olives (I'm a little OCD and prefer individually quartering each olive because I much prefer uniform olive pieces and not tiny black bits in my pasta, but it IS time-consuming - do what works for you!!) and chop parsley.
-Once eggplant is cool, roughly chop into 1-inch+ pieces. (You can peel the skin if you want, but we don't mind it - taste it to see, some eggplant skins seem to hold a bit of bitterness while others don't)
-In large skillet, heat a Tablespoon of olive oil.
-Add tomatoes and stir gently over high heat for about three minutes, until starting to warm through.
-Add crushed garlic and eggplant to skillet.
-Lower heat to medium, continue to stir gently, occasionally, JUST until tomato skins begin to wrinkle and one or two have burst. Gently stir in olives.
-Remove from heat and set aside.
-In a large pot, boil water and cook pasta according to package directions.
-When pasta is al dente, remove 1 cup of the cooking water, set aside, and then drain pasta.
-Put drained pasta in the skillet with eggplant and tomatoes, over medium heat.
-Stir/toss together gently - tongs work best here.
-Add Kalamata olive brine, 1/2 cup of the pasta cooking water and the parsley and Nutritional yeast
-Toss to mix, add more cooking water if needed, (you want the pasta moist but not "soupy"), season with salt (if needed) and a generous amount of fresh-ground black pepper.
**NOTE: If the tomatoes have not "burst" (and not all of them will) upon serving, stab those little suckers with a fork right before eating them, the juice inside is VERY HOT!!