PASTA w/ BUTTERNUT SQUASH & KALE

the perfect recipe for the last of my kale crop

INGREDIENTS:

1 butternut squash, peeled, seeded and cut into cubes
1 head of garlic or about 10 cloves, peeled
Kosher salt and pepper
3 Tbs. extra-virgin olive oil, divided
1/2 to 3/4 box whole wheat penne pasta, I like a higher ratio of vegetables to pasta
2 Tbs. vegan butter
1 large shallot, minced
1 tsp. dried sage or 1 Tbs. fresh sage, chopped
A pinch of nutmeg
2 Tbs. nutritional yeast
½ cup reserved pasta water
2 large bunches of kale, stemmed and chopped
1/2  cup vegan cheese


DIRECTIONS:

Preheat the oven to 425 degrees. Toss the butternut squash and garlic cloves on a baking sheet with salt, pepper and 1 Tbs. of oil. Roast for 25 minutes, flip the pieces and roast another 20 minutes or until the squash and the garlic are softened and browned. Set aside until ready to use.

Bring a large pot of water to a rapid boil. Add Kosher salt to the pot. Add the penne and stir so they don’t stick. Cook until shy of al dente.

While the penne is cooking, heat the butter and the remaining 2 Tbs. oil in a large saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the sage, nutmeg and nutritional yeast to the pan and stir.  Stir in the kale and cook will wilted.

Add the butternut squash and the garlic to the pan and toss to coat with the butter and spices.

When the penne is almost done, reserve about ½ cup of the pasta water. Drain the penne and add it back into pot. Transfer the butternut squash, kale and garlic mix into the pot with the penne.

Add the reserved pasta water and toss the pasta for a few minutes to make sure it’s well coated. The starchy pasta water will thicken and create a sauce.  Add the cheese.

flavors marry while cooking the pasta

sorry for the lousy photo!

the addition of the pasta makes this

a hearty satisfying dish.  loved this one!!!

VEGAN MAC N' CHEESE

my vegan mac n' cheese

I adapted this version from a basic recipe of Allison Rivers Samson.  I skipped the bread topping and baking, switched out the potatoes for the healthier beans and added a whole head of broccoli.  The result was stunning.  I couldn't eat enough of it!  Here's my version.

INGREDIENTS:

6 oz. whole wheat macaroni
1 head of broccoli, cut into small flowerettes
1 cup white beans, drained and rinsed
1/4 cup carrots, peeled and diced
1/3 cup onion, peeled and chopped
1 cup water
1/4 cup raw cashews
2 tsp. sea salt
1/4 tsp. garlic, minced
1/3 cup Earth Balance
1/4 tsp. Dijon mustard
1 Tbsp. lemon juice, freshly squeezed
1/4 tsp. black pepper
1/8 tsp. cayenne
1/4 tsp. smoky paprika



DIRECTIONS:

Start to bring water to a boil.

In a saucepan, add beans, carrots, onion and water, and bring to a boil.  Cover the pan and simmer for 15 to 20 minutes, or until vegetables are very soft.

softened vegetables in water

Meanwhile in a food processor, process the cashews, salt, garlic, Earth Balance, mustard, lemon juice, and seasonings. 

cashews etc

Add the bean mixture to the mixture in the food processor and blend until perfectly smooth. 

Cook the pasta and the broccoli together for about 7 - 9 minutes.  Drain and mix in the sauce.

pasta and broccoli cooking together

If you prefer a baked version, put into a 9 x 12 baking dish, top with buttered crumbs and bake 30 minutes at 350 or until golden brown.

TRUE MARINARA

Years and years ago I attended an Italian cooking class.  The chef shared this recipe with us.   He declared this to be a true marinara. 

normally made with plum tomatoes; I'm cooking from my

garden and using cherry tomatoes

INGREDIENTS:

2-3 lbs. plum tomatoes

salt and pepper to taste

parsley

olive oil

Romano cheese chunks (I use Vegan Parmesan)

basil

garlic

oregano

DIRECTIONS:

Wash and slice the tomatoes in half. 

Put these in a 9 x 13" baking dish.

Be generous with the olive oil, add and mix with the tomatoes.

Season tomatoes with the salt, pepper, parsley, garlic, oregano, Basil and Romano cheese.

Roast all in the 350 degree oven for 1 1/2 hr.

Serve over a bowl of whole wheat linguine.

before cooking

roasted and awaiting pasta

REVISIT GNOCCHI

On March 8th I posted a blog for a tomato-less pasta sauce.  This is truly one of my favorite sauces.  I've now made it numerous times and am always looking for ways to kick it up a notch.

I now pick lots and lots of fresh greens from my garden / beet tops, Swiss chard and spinach.  Wash and cut these up.  Put in a bowl and simply wilt these when you add the fresh cooked whole wheat gnocchi. 

Pour over the hot white bean sauce.  Season with pepper and Vegan Parmesan. 

Can't ever get enough greens!

GARLIC CHICKPEA PASTA SAUCE / NO TOMATOES!!!

a chickpea "white sauce" served over gnocchi and peas

INGREDIENTS:

3 tsp. olive oil
4 garlic cloves, peeled and minced
2 cans chickpeas, drain and rinse
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 tsp. crushed red pepper
28 oz. veggie broth

1 pkg. whole wheat gnocchi
1 cup frozen peas
1 tsp. olive oil

DIRECTIONS:

Heat oil in a medium saucepan over medium heat.

Add garlic and saute for 1 minute.  Add chickpeas, salt, pepper, red pepper and broth and bring all to a boil.  Cover, reduce heat and simmer 15 to 20 minutes.

simmering mixture

While it simmers, cook the gnocchi according to the pkg. directions.  At the last 2 minutes, throw in the peas to cook with the pasta.  Drain all together and mix with the oil.

After the chickpea mixture has simmered, blend all together using either the blender OR an immersion blender until smooth and thickened.

Serve this sauce over the pasta and peas.

the blended sauce

this gnocchi and pea mixture goes well with the creamy chickpea sauce

total comfort food!

ROMANESCO CAULIFLOWER / FRACTALS!

as seen on line


read more about:

http://en.wikipedia.org/wiki/Romanesco_broccoli

the typical cauliflower growing in my earth box

the growing Romasesco cauliflower

cut and now what???

INGREDIENTS:

1 head romanesco cauliflower, cut into small flowerettes
olive oil
5 cloves garlic, sliced
Italian seasoning
basil
salt and pepper to taste
1/3 to 1/2 box pasta, I like the shells because they hold the garlic and cheese
Parmesan cheese, vegan style

DIRECTIONS:

Bring a pot of water to boil.  Boil the cauliflower for 5 minutes.  Remove the flowerettes from the water.  Retain 1 cup of water for later use.  Use the pot of water to cook the pasta according to the pkg directions.

In a saucepan, heat and cook the parboiled broccoli, garlic, oil and some of the retained pasta water.  Cook over medium heat until the vegetable is nice and tender.  Add more of the cooking water if necessary.

When the garlic and cauliflower are tender, add the pasta, seasonings and salt and pepper.  Stir in about 1/2 cup vegan Parmesan cheese.  Serve with extra cheese.

pasta inspired by Internet articles on this unusual vegetable



RECENT VIEWER SHARES RECIPE

Ray Underhill said...

Well, I have one for the Vegans, who is a great simple recipe.

The recipe includes Pasta, Greens and mushrooms. Just add garlic and olive oil into a pan. Saute until a little brown add mushrooms.

Wash spinach or Romain to add to the mushrooms and garlic. Once the mushrooms are cooked a little add spinach.

Cook. The spinach and mushrooms create a nice liquid.

Then finally, top with grated cheese and garnish with my favorite, cherry tomatoes, fresh from the garden.

You can add pepper a little salt. I tend not to and still has a nice flavor.

22 August, 2011

THANKS FOR SHARING RAY

MARK BITTMAN'S QUICK PASTA DINNER

After spending 8 hrs. in a car today, I was able to throw this dinner together in no time.  Mark Bittman stated on the Today Show that this recipe was one of his top 4 quick meals.  This is a meal to fall back on when you're short of ingredients or time.

very few ingredients needed

INGREDIENTS:

1/2 pkg whole wheat pasta, I prefer linguine

olive oil

garlic (1 or 2) clove, minced or grated

4 eggs

pepper to taste

1 cup Parmesan cheese, I use the VEGAN substitute

DIRECTIONS:

Cook the pasta, drain.

Meanwhile cook the garlic in some olive oil.

Add the pasta to the oil and garlic.  Heat a bit, then break the eggs directly into the pasta and stir to break and cook the eggs.

Add pepper to taste.

Add the cheese and mix together.

serving this tonight with my favorite Italian Okra (in abundance after being away)

                                                       the first of many servings for me

QUICK PASTA DINNER

the end product

I love making this dish when I have few ingredients and I want a good healthy meal.  The measurements are not exact.  PLAY with this recipe.

INGREDIENTS:

2 Tbsp. olive oil and then use as needed

1 tsp dry vegetarian base powder

1 medium red onion

1 head broccoli

1/4 cup sun-dried tomatoes packed in oil

1/2 pkg whole wheat noodles

any spices you want, I used a spice blend that included oregano, basil and tomato

Romano or Parmesan cheese, about 1/4 cup OR Veggie Parmesan

pepper to taste

broken linguine pasta works well

the flavors of this dish:  salt, pepper, a spice blend: oregano, basil and tomato, olive oil,

sun-dried tomatoes and vegetarian soup base

DIRECTIONS:

Heat the olive oil. 

Add the veggie base and a little bit of water.

Saute the onion until just clear.

Add the broccoli cut into flowerettes.  When it starts to get tender, add the sun-dried tomatoes and a bit of their oil.

Meanwhile, cook pasta.  I used linguine - tear into fourths to make small pieces, OR use smaller pasta.

Mix in the pasta, stir all together.

Add cheese and serve.



CHEESE-LESS VEGETABLE LADENED LASAGNA

For this recipe, using veggies fresh from the garden, in olive oil, I sauteed onions, 4 small eggplants, 6 Italian sweet peppers, 2 green peppers

INGREDIENTS:

whole wheat lasagna noodles

for the sauce: 

Classico Traditional Sweet Basil, 2 jars

fresh basil

crushed red pepper

red wine

oregano

olive oil

black pepper

Mix all tog. and simmer.

vegetables:

saute whatever you have (see above for this particular batch)

mock ricotta:

1 block tofu

2 cloves garlic

fresh basil leaves

salt and pepper

olive oil, as needed

other cheese:

bag of soy mozzarella "cheese"

vegan parmesan

DIRECTIONS:

While the sauce is simmering, boil the block of tofu for 5 minutes.  Drain.

Put the tofu in a food processor with the garlic, basil, salt, pepper and oil.  Puree, adding oil as needed, to process into a nice spreadable "cheese". 

Cook the noodles according to the pkg directions and drain.  Lay flat on foil so they don't stick together.

Assemble this lasagna like any other.  In baking dish place 1/3 of the sauce.  Start the layering process, alternating the noodles, the "ricotta" cheese, the sauteed veggies, the "mozzarella" and continue ending with a layer of mozzarella and finish up with the vegan parmesan.

Bake at 350 degrees for 45 minutes.  Let sit an additional 15 minutes.

the finished product is amazing and NO cheese

CHUNKY GARDEN SAUCE

GARDEN SAUCE - use whatever you can harvest/purchase in a given day.  Today I was able to pick eggplant and yellow squash.


INGREDIENTS: (what I used this particular day, feel free to "play")

1 jar marinara sauce
2 small eggplants, peeled and chopped
1 red onion, chopped
1 yellow squash, chopped
2 garlic cloves
parsley
oregano
fresh basil
red wine - generous
olive oil


DIRECTIONS:

 Saute the onion in olive oil and some salt till soft.
Add the garlic, eggplant and squash and continue to saute until very soft.
Add the marinara and the spices.  Add extra olive oil and a generous splash of red wine.
Cover and simmer.
Serve with whole wheat pasta.