Baby Bella Pasta For Two

St. Valentine's Day seems a bit treyf to Jewish Vegan girls like me, who can't get behind the uncritical celebration of a Roman Catholic feast day that honors good, old fashioned, in-the-name-of-Jesus martyrdom.

So what, you ask, about the shameless, secular carbo-choco-loading that V-Day heralds? Now that, I support.

While we won't be sitting down to a romantic dinner for two in our house, where meals always dissolve into one of us batting away an adventurous cat (or dog) who has vaulted atop our table, I can offer menu advice.

Baby Bella Pasta for Two represents one unsolicited suggestion, from our tables to yours.

What you need:

12 baby portobello mushrooms, washed and sliced

1/2 red onion, washed and diced

2 cloves garlic, minced

2 sprigs parsley, minced

1 sprig dill minced

a few handfuls of basil leaves, minced

1 cup sliced kalamata olives

1 cup reconstituted textured vegetable protein

1 jar marinara sauce (sugar and HFCS free)

1/2 box whole wheat vegan pasta (or rice noodles)

1 tbsp. olive oil

1/2 to 1 cup red wine

What to do:

Boil water for pasta. Saute the mushrooms, onions, garlic, and herbs in olive oil while you're waiting for the water to boil. Add wine midway through cooking and reduce. Once the wine reduces, add marinara sauce, vegetable protein, and olives. Cover and simmer until the pasta cooks to your liking.

Serve with a tossed salad, red wine, and chocolate pumpkin truffles.