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Welcome to Praise Seitan! Food, Beer & Travel From the Heart of Seattle. It's a food, beverage and travel blog that combines recipes and globetrotting tales with personal stories about my journey of healing and self-discovery.

I hope you enjoy my fun, flavorful and healthy vegetarian recipes. Enjoy, and all hail our vegetable overlords!

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Summer Pasta With Raw Tomato-Herb Sauce

Summer Pasta With Raw Tomato-Herb Sauce

Summer is beginning to wind to a close. After seven years without an actual fall, I'm giddy with anticipation for crisp days, cold nights, cozy blankets and sweaters. But first, there is a bounty of late-summer tomatoes to enjoy. 

And the tomatoes are indeed perfect right now. The Broadway Farmer's Market is overflowing with bright gold, neon orange, deep purple, soft green and fire-engine red heirlooms so plump they look ready to burst. These last few weeks of August, as the days start to gradually get shorter and each night gets a little bit cooler, are ideal for making one of my favorite quick, easy and fresh dishes: pasta with raw tomato-herb sauce. 

The recipe couldn't be simpler, and as long as all your ingredients are fresh and high-quality, this meal will come together with very little prep, yet taste as if you spent hours in the kitchen. It's great paired with a crusty white country bread; we had a rosemary sourdough round that was a great compliment to the fresh rosemary used in the sauce. 

raw tomato herb pasta

Summer Pasta With Raw Tomato-Herb Sauce

1.5 lbs ripe heirloom tomatoes, seeded and cut into 1” dice
2-4 tbsp each minced fresh herbs of your choice; I used rosemary, mint, parsley, basil and sage
1/3 cup extra-virgin olive oil
1 lb linguine or fettuccine of your choice; I used Pappardelle's Lemon Basil Fettuccine*
Salt and pepper to taste
Finely shredded Pecorino Romano cheese, to taste (optional)

*Note: I am not compensated in any way for promoting Pappardelle’s Pasta; I just happen to love it!

lemon basil fettuccine

Start cooking your pasta according to package directions. Meanwhile, chop all your tomatoes and all your herbs, and put them into a large bowl (you’ll later be adding the cooked pasta, so make sure it is big enough). 

tomatoes and herbs

Just before the pasta is finished cooking, heat the olive oil on medium-high in a small saucepan. When the olive oil starts to smoke, remove from the heat and pour immediately over the herbs and tomatoes in the bowl (be careful, as it will spatter). Add salt and pepper and stir. When the pasta is finished cooking, drain and add to the bowl. Mix everything together thoroughly and add more salt and pepper, if needed. Serve immediately topped with cheese (if using). 

Most importantly, enjoy late summer’s bounty of fresh tomatoes! Serves 2-3 (two hearty portions with a little left over, or three more reasonably sized portions).

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