As many of you know, we spend lots of time cycle touring. In 2015 we explored the western coast of Ireland on our bicycles. It certainly lives up to its reputation as a majestic and magical place, bolstered by its vibrant green mountains, mist-filled valleys and, of course, its erratic weather. We were travelling the Aran Islands and enjoying its ancient stone structures and never-ending walls when the weather turned stormy and cancelled the ferries that connect the islands with the mainland. We were stranded…..and quite happy about it. It is without a doubt a wonderful place to be stuck. When we ran low in food we visited the very small grocery store that supplies island residents, deciding to see what they offered and then plan our supper. This is the recipe that resulted and it has become one of our favourites. It is quick and uses only a few ingredients. It can be easily adjusted to the vegetables on hand and it is scrumptious.
ARAN ISLAND PASTA
1 package of tofu (preferably soft but any will do)
2 cups bruschetta
½ small jar sun-dried tomatoes, julienne-cut, oil drained
1 onion, chopped
1 cup chopped mushrooms
3 cloves garlic, chopped
1 to 2 cups of broccoli, asparagus or greens, chopped
4 cups of pasta of your choice
2 tbsp oregano
2 tbsp dried basil
½ tsp cinnamon
½ tsp salt
1 tsp green Tabasco sauce (or other mildly hot sauce)
Black pepper to taste
Break tofu into small pieces. Cook the pasta.
Remove the sun-dried tomato pieces from their jar and drain off the oil.
Sauté chopped onions, garlic and mushrooms with the sun-dried tomatoes. When soft and slightly browned add the tofu and all the spices. Continue to sauté until the tofu is heated through.
If using commercial bruschetta, drain oil off the top of the jar. Add bruschetta and vegetables. Heat thoroughly, until vegetables are blanched a bright green colour.