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***PASTA BAKE RECIPE, FEEDS 6-8***
1 lb Simple Truth™ Emerge Plant-Based Chick’n Grind
25 oz Simple Truth Organic™ Marinara Pasta Sauce
15 oz Simple Truth™ Plant Based Vegan Alfredo Pasta Sauce
8 oz Simple Truth™ Plant Based Non-Dairy Mozzarella Style Shreds
1 lb dried pasta
fresh basil or parsley
Heat a thick coating of olive oil in a well-seasoned cast-iron skillet over medium-high. Put in the Chick’n Grind, and stir aggressively with a wooden spoon, scraping up anything that sticks to the pan. Stir and scrape until the grinds go brown, 5-7 minutes.
Dump in the pasta and just enough water to come halfway up the dry pieces. Stir and cook for a minute, then stir in the bottle of marinara sauce, and 2/3 of the shreds. Use a spoon to drop in the entire bottle of Alfredo in 6-8 individual dollops — do not mix them in. Top with the remaining shreds and scatter over some breadcrumbs.
Transfer to the oven and cook under a moderate broiler until brown on top, 5-10 minutes. Remove the pan and let it sit for 30 minutes before topping with fresh herbs and serving.
***DOUGH RECIPE, MAKES ENOUGH FOR FOUR PIZZAS***
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread or all-purpose flour, plus more for working the dough
additional oil for greasing the dough
Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it’s alive and you’re good to proceed (if it doesn’t, it’s dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)
Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)