Monday, May 14, 2012

Martini Pasta Time!

Last week, I finally cracked open my copy of The Tipsy Vegan. It's a vegan cookbook filled with recipes made with alcohol. I first tried the Hangover Tofu Omelet, made with a tiny bit of Marsala cooking wine. It was delicious, but not super boozy.

But my next selection from the book was loaded (and I do mean, loaded) with liquor. The Penne alla Vodka Martini was a vegan spin on the traditional vodka sauce:

I've never seen this much alcohol in a recipe! 3/4 cup of vodka and a 1/2 cup of vermouth. Jesus. I know the alcohol cooks out, but there was so much in here that I was certain one could get still get drunk from eating it. Not the case though. In fact, it tasted much like my favorite cocktail — the martini —but it wasn't overpowering.

Don't get me wrong: The alcohol taste is very prevalent. But it's actually a nice compliment to tangy, creamy tomato sauce. Pour (or um, plate) me another!


tender b. said...

Whoa...that is a loaded dish.

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