This was another "quick, throw something together" dinner. Using the handy-dandy (free!) VeganYumYum iPhone app I came across this recipe. I used brown rice spaghetti in lieu of cappellini and I subbed 1 can diced tomatoes for the 4 fresh. As you can see, it made a lot of sauce, but the sauce was good so whatever. I never would have thought of putting Tofutti Better than Cream Cheese into a pasta sauce, so I'm glad Lauren did because this is yummy.
We served this up with some white wine and a green salad piled high with sprouts along with my first stab at making a tahini dressing to rivalNew Leaf's. The taste was pretty spot on, but it was way too runny. I'll try again and when it's right it will be a happy day.
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!