The MoFo Farewell, alla Vodka

Happy last day of MoFo! I haven’t quite been keeping to my proposed theme and daily posting as much as I intended, but I like to think that posting elsewhere (and co- planning a vegan bloggers conference, zomg!!!) has helped make up for it a tiny bit. That, and getting wrapped up on the MoFo reader for hours at a time on a regular basis – but, who hasn’t? It’s the weather for lengthy simmering on the stove, and I’ve done so recently with mulled pear apple cider, French Moroccan lentil soup, and creamy tomato vodka sauce.

The recipe for Penne alla Vodka comes from Veganomicon, and I served it over spaghetti one night with beanballs, and with the traditional penne, and balsamic braised greens on another. I’m newly allergic to almonds, so I subbed raw cashews and the result seemed even creamier than I remembered.

For the love of appropriately early Sunday night Italian dinners: Whole Wheat Spaghetti alla Vodka with baked Roasted Garlic & White Bean Balls (modified from the chickpea cutlet recipe).

Balsamic Braised Greens:

Whole Wheat Penne alla Vodka:

Cheers! With a Citrus & Jalapeño-infused vodka cocktail:

14 thoughts on “The MoFo Farewell, alla Vodka

  1. I know you’re not a huge Daiya fan, but I recently discovered that if you melt copious amounts of mozzarella into your marinara, the result is delicious & very similar to vodka sauce.

  2. Yummy vodka and vodka sauce! Years ago my bro. and I were at a friends house cooking dinner and we tried vodka in our pasta sauce. It turned out great! This is a really good recipe of VCON.
    Great job MoFoing this month

  3. Pingback: Tweets that mention The MoFo Farewell, alla Vodka « Get Sconed! -- Topsy.com

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