Gluten-free spaghetti with asparagus, fire-roasted red peppers, mushrooms and a poached egg.
This is obviously not vegan, and I feel pretty obligated to explain why I’m posting a non-vegan recipe since almost everything else on this blog is:
- I don’t like labels. I eat what is best for my body and what I find best for the planet, which is a plant-based diet, but I don’t call myself vegan.
- If you’re going to eat eggs, which I occasionally do, the type that we buy are the way to go. The eggs are from pasture-raised hens, the farm hand delivers the eggs to my work every Wednesday (one of the sons of the family is the driver, too) and I personally get to speak to him on a weekly basis. I also regularly pay him for the eggs – I write a check that my company provides, I don’t personally pay him. This situation is the closest farm-to-table scenario that I can experience since I can’t physically have my own chickens (condo life). Plus, the farm uses sustainable and organic farming methods, the hens are fed organic feed, and they have an actual pasture. There are a lot of different words that egg farms will put on their cartons, most of which have little to no regulations and don’t actually mean what they’re trying to convince you to believe. Cage free does not equal healthy hens or that they have access to the outdoors.
- You can make this vegan if you want to. Omit the poached eggs, and use olive oil, salt and pepper, or you could easily use a tomato sauce. There are so many ways to enjoy this dish if you don’t eat eggs!
My husband used a mixture of trumpet and beech mushrooms, but if you can’t find them then you can use white button and crimini mushrooms, but the taste will be different. Beech mushrooms are great because you can eat the entire mushroom, stem and all. To clean mushrooms before cooking, you can lightly wipe them off with a paper towel, but do not rinse them in water. Mushrooms are like a sponge and will absorb all of the water and become straight up soggy and gross. Plus, they lose a lot of their flavor and beautiful color when water-logged.
Fred also used coconut vinegar to make the poached eggs. The vinegar helps the protein in the egg whites coagulate, which will help the egg stay together long enough for you to break it over all of the spaghetti as a sauce.