Cooking for a vegan and I carnivore at the same isn't always easy. However there are couples and families that manage these differences every day and I think that`s awesome! I just love it when people are tolerate enough to combine completely different live styles and are willing to learn from each other.
I always dream of opening a cafe one day, with a menu for vegans and carnivores. But not just a classic menu with the one vegan pasta option just so that you can say you have a vegan option. I want a menu with proper vegan and non vegan dishes. So people with different diets and lifestyles and can eat together and enjoy themselves. I would like to make “not eating everything” fuss free. I imagine that beautiful place with big windows, an open kitchen, lots of light, many plants and a big community table in middle, so you get to meet new people and share your ideas.
Anyway I am probably a few years ahead of myself and who knows if it's ever going to happen as opening a cafe seems to be so very daunting. I also haven't quite found the place for it yet and to be honest I don't even know if a place like this does exist already. But I love the idea of creating it and I am a firm believer in “if you can dream it you can get it!” For know I have this pasta recipe, which is perfect if you cater for a vegan and a carnivore. It is very yummy with and without meat and making it non vegan just requires a few extra steps and literally no extra time. So if you are a vegan and you're loved one is the opposite or vise versa get those pans out as and have a fuss free week night dinner. Enjoy!
Serves: 4 Prep Time: 15 min Cooking Time : 20 min
Ingredients:
| 300 g | gluten-free pasta |
400 g | Tomato sauce |
| olive oil | |
| salt | |
1/2 cup | vegan cream cheese |
8 | fresh basil leaves |
| 200 g | minced beef (for non vegan option) |
| 3 cloves | garlic |
1/2 cup | fresh arugula |
some | cherry tomatoes |
Instructions:
Mince garlic. In a pot stir together tomato sauce, olive oil, basil, garlic and salt. Bring tomato sauce to a rapid simmer and reduce to low heat. Allow to simmer for 15-20 minutes, stirring often. If sauce isn’t thick enough for your liking, allow to cook for another 5 minutes.
While the sauce is simmering cook your pasta and heat some oil in a separate frying pan. Once oil is hot add your minced and cook until cooked trough. Add some salt. While sauce is simmering and pasta and beef are cooking, wash your arugula and prepare cherry tomatoes.
Once the sauce is thickened add in vegan cream cheese and stir until combined. Now this is where the magic happens. Divide the sauce. Put half the sauce in another pot and add the minced beef, Stir to combine (this step is unnecessary if you want it all vegan. This is for two vegans and two carnivores. If your ratio differs, divide sauce accordingly)
Add in cooked pasta in both sauce pans and stir over medium/low heat until pasta is completely coated in sauce.
Serve topped with fresh arugula and cherry tomatoes.
