Pasta Pasta!

WARNING! - with apologies - this food is NOT suitable for Phase 1

If you have a craving for some carbs and the mashed cauliflower isn’t cutting it - try these fabulous ‘noodles’ made out of tofu discovered in Kirks (in the organic section) by another keen IP’er.

So far, we’ve only tried the ‘spaghetti’ noodles and made an adapted spaghetti bolognese which was very tasty - one we’ve decided is a keeper.  I think an attempt at an IP friendly spaghetti carbonara may well be on the cards next.  In addition, tomorrow we’re going to try the fettucine in a thai shrimp and lemongrass broth so will blog the results of that experiment! - watch this space :)

Spaghetti Bolognese - serves 2

1 x 8oz pack of Tofu spaghetti - prepared per the pack (drain, rinse thoroughly, and add to boiling water for approx 2 minutes)

8oz lean ground sirloin

4 plum tomatoes, roughly chopped (if you prefer to remove the skins, pop them in a bowl of boiling water for 1-2 minutes and the skin will come off very easily)

Make up the remaining 4 cups of vegetables with your choice or as we did, with,

Red peppers, deseeded and chopped

Courgettes, roughly chopped

Mushrooms

Splash of olive oil

Splash of soy sauce

2-4 Garlic, chopped or crushed

1 tablespoon Herbes de provence (or oregano)

Fresh basil, roughly chopped

Put a splash of olive oil in the pan and brown the meat - remove the meat from the pan and leave to rest on the side.

Add the tomatoes and cook until they’ve broken down and made a sauce - add that to the meat on the side.

Put the remaining vegetables in the pan and let them sweat until softened but not discoloured and then add the meat and tomatoes along with the garlic, soy sauce and herbs of choice - let the flavours all come together (NOTE: this won’t be truly tomato-ey as with regular bolognese but still tasty).

Serve on top of the noodles and liberally sprinkle with basil.
NOTE:  if you don't have basil in your garden, pick some up from Joel Walton (at the farmers market or his 'new' market by McDonalds in George Town) or from Patrick Panton (East End Garden & Gifts) and remember Patrick is now at Camana Bay on Wednesday afternoons and on Saturdays from 9am - 1pm :)

For dessert we enjoyed a variation of rhubarb and custard - it's our favourite dessert to date.

Rhubarb & Custard - serves 2
To make individual portions simply make the rhubarb and save 1/2 for another time
2 packs of IP Vanilla pudding mix
1 rhubarb stalk
Stevia
A generous sprinkling of cinnamon

Roughly chop the rhubarb, place it in a pan with about 1/4 cup water and a pinch of stevia, bring to a boil and simmer until the rhubarb has completely broken down - leave aside to cool and then chill in the fridge until ready to use (possibly best to make this the day before).
Make the IP vanilla pudding mix per the instructions, add the cinnamon and mix well.
Halve the rhubarb and put into two ramkins, top with vanilla/cinnamon pudding mix and chill until ready to serve.

ENJOY!