Pasta Carbonara

So it finally happened, I finally got sick after not being ill for a long time. I think its because of the crazy weather we're having out here. Los Angeles broke its old record and was a smoldering 113 F Monday...hot again Tuesday and then can you believe it rained Wednesday! Some people are talking about a big earthquake hitting Southern California but I hope that doesn't happen.

I feel some what better today so I got up and made some Pasta Carbonara. I'd say it took me under an hour to make. I've tried this recipe before with soy milk, instead of tofu but it left it tasting a lot like soy milk and not how I intended it to taste. Tofu's flavor is less intense and worked well in not over powdering the other ingredient's flavors.

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Serves 4 to 6

Ingredients
* 1 recipe Tempeh Bacon ( Recipe Below ) or Smart Bacon, cook as directed on package
* 1 pound spaghetti noodles or your favorite pasta noodles
* 1 package of silken tofu
* 2 Tb melted vegan butter ( such as Earth Balance )
* 1/3 cup vegan soy Parmesan, plus more for garnish
* 1 Tb nutritional yeast
* Vegetable Broth
* salt and freshly ground black pepper
* 1/4 cup peas
* salt and pepper

Directions
1. In a large pot, bring water to a boil and cook pasta noodles until al dente, 8-9 minutes. Drain and set aside.

2. While pasta noodles are cooking, start preparing your sauce.

3. In a blender or food processor, add the tofu, butter, Parmesan, nutritional yeast and enough vegetable broth to get everything nice and creamy.

4. Over medium heat, in a large skillet, add the sauce and heat through, about 5 minutes. Add the pasta noodles, along with the bacon and peas and stir until everything is well combined and heated through.

Season with salt and pepper to taste.

To Serve - Divide pasta into four to six separate bowls and garnish with more Parmesan cheese if desired.


Tempeh Bacon

Ingredients

* 1 ( 8-oz pkg ) tempeh, sliced into 24 very thin slices or as many as you can slice
* 1/4 cup low-sodium soy sauce
* 2 Tb apple cider vinegar
* 1 tsp light brown sugar
* 1/2 tsp ground cumin
* 1/2 tsp ancho chile powder
* 2 tsp liquid smoke, optional
* 1 Tb canola oil
* Smoked paprika, optional

Directions
1. Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using.


2. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.


3. Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.


4. Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.



This past weekend I painted my room a pretty blue-ish purple. I love adding colors to my walls, it really adds so much more to a room than leaving them white.

Here's a picture I snapped last night of my child modeling the new wall : ]