Primavera and vegan "sabayon"

For no particular reason I've been on a bit of a "vegan" kick lately, mostly due to the ingredients I happen to have available in my fridge. With the abundance of local produce available to us here in the Okanagan, it's easy to be inspired and make simple, delicious and nutritious dishes with relatively little effort. 

Primavera and vegan "sabayon"

For the primavera:

Slice into bite sized pieces your favourite veggies. I used:

-yellow and orange bell peppers

-scallions

-cherry tomatoes

-kale

Set them aside, you'll lightly fry them to heat them up but otherwise want them to remain raw to preserve that crunch. 

Boil your favourite pasta. I always use brown rice pasta for extra nutrients. 

For the 'sabayon':

2 onions

Half a package of soft tofu

Rice wine vinegar, splash

S+P

Small splash of soy sauce

2 cloves garlic

Thinly slice two onions, and sautee on medium high heat until they're reduced, brown and very aromatic, this will take about 20 minutes. Remove them from the heat, and place in a high powered blender or magic bullet with the tofu, vinegar, S+P, garlic and soy sauce. Blend until very smooth and creamy. 

In the same pan you fried your onions in, add a little oil and quickly flash fry your veg. Pour over top of your cooked and drained pasta, and then drizzle the orgasmic sauce over everything.

This is seriously delicious, and I promise you will not miss any butter, cream, or cheese at all.