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Dill Mustard California Pasta PDF Print E-mail
Ingredients (use vegan versions):
  • 1 bag pasta
  • 2-3 green onions
  • 1/2 jar black olives
  • 1 jar pimentos
  • 1/4 large green pepper
  • 2 crushed garlic cloves
  • small amount of white vinegar
  • 1/4 cup or so of olive oil
  • good size amount of dijon mustard
  • garlic salt to taste
  • dash black pepper
  • lots of dry dill weed
  • about 2 teaspoons of vegan brown sugar
  • dash of tobasco sauce
Directions:

Cook pasta.

Fry green onions, olives, pimentos, green pepper, and crushed garlic in a little oil of your choice until pepper is slightly cooked but still crunchy.

Whisk all other ingredients to make sauce. This is really a to taste sauce mix, so experiment. The dashes and lots, should give you a sense of portions. Find what works for you.

Mix everything together. Serve hot, and eat cold leftovers the next day.

Serves: 6

Preparation time: 15


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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