For a long time I didn't know if I should blog this. It's not quite a Mac and Cheese, not quite a pasta sauce. It just is. It's my go-to pasta. It's what I make when I just want to lounge around all day, it's what I make when I'm too busy to actually cook something, and it's what I make often when my friend and I are having Girl's Night and get hungry around midnight. It's my go to Mac, and it has been for a year now. It's savory and rich and perfect. You'll just have to trust me on this one. When it's rainy or cold or snowy, or you're just lounging or lazy, then you will make this and then understand why it's been a staple of mine for so long.
2 cups small pasta (elbows, shells, orecchiette, etc. I often use GF pasta for this when I have it on hand)
1/4 cup plant-based butter
1/3 cup nutrional yeast
1 tablespoon Braggs liquid aminos or soy sauce
3/4 tablespoon Dijon mustard
1/8 teaspoon garlic powder
2 large handfuls baby greens mix, like this
Cook your pasta so it's al dente. In a saute pan melt the butter, then add the yeast, braggs, dijon, and garlic powder and mixture until everything is incorporated. It looks chunky and strange, but it tastes heavenly so just have faith. Add your strained pasta to the sauce and stir to coat. Lastly toss in your baby greens and mix, then divide into bowls and serve.
This recipe makes enough for 2 fairly large portions.
Recipe adapted from my friend Anna Bailey
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Friday, December 20, 2013
Wednesday, August 7, 2013
Raw Zucchini Noodles with Checca Sauce
It's been forever since I've posted something! School has completely taken over my life the past few weeks. I had my 1st year comprehensive exam on Tuesday, which was by far the most stressful exam I've taken yet in my entire college (both undergraduate and graduate) career, and now that it's behind me I feel like I can finally get back to the fun stuff! Like cooking!
This not only has super intense flavor for such a simple dish, it's really filling. If you don't have a vegetable spiralizer you can use a vegetable peeler with teeth, if you don't have that you can just use a regular vegetable peeler and then cut the strips into long thinner pieces. Honestly though, they're so much fun to use. You can get really decent ones from Amazon under 20 bucks!
1 zucchini
1 yellow squash
Wedge of lemon
2 large tomatoes (I used one yellow one and one red one because that's what I had on hand)
2 small garlic cloves, minced
Handful of basil, cut into thin ribbons
Good quality olive oil, I eyeballed it- roughly 1/4 cup
1 tablespoon balsamic vinegar
4 sun-dried tomatoes, sliced
Cut your tomatoes in half and squeeze them over the sink to remove the seeds, then cut the flesh into 1/2 inch pieces, place in a bowl along with the garlic, basil, oil, vinegar, and sun-dried tomatoes. Give it a stir and season with salt and pepper to taste. Leave on the counter for at least 20 minutes to marinate. In the meantime spiralize your zucchini and squash. Take a wedge of lemon and squeeze it over the spiralized veggies, along with a teaspoon or two of olive oil- give it a good toss. Divide the veggie noodles into four separate bowls, then divide the sauce into four portions and spoon over noodles. Serve and enjoy :).
Makes 4 small portions, recipe adapted from Chef Mel
This not only has super intense flavor for such a simple dish, it's really filling. If you don't have a vegetable spiralizer you can use a vegetable peeler with teeth, if you don't have that you can just use a regular vegetable peeler and then cut the strips into long thinner pieces. Honestly though, they're so much fun to use. You can get really decent ones from Amazon under 20 bucks!
1 zucchini
1 yellow squash
Wedge of lemon
2 large tomatoes (I used one yellow one and one red one because that's what I had on hand)
2 small garlic cloves, minced
Handful of basil, cut into thin ribbons
Good quality olive oil, I eyeballed it- roughly 1/4 cup
1 tablespoon balsamic vinegar
4 sun-dried tomatoes, sliced
Cut your tomatoes in half and squeeze them over the sink to remove the seeds, then cut the flesh into 1/2 inch pieces, place in a bowl along with the garlic, basil, oil, vinegar, and sun-dried tomatoes. Give it a stir and season with salt and pepper to taste. Leave on the counter for at least 20 minutes to marinate. In the meantime spiralize your zucchini and squash. Take a wedge of lemon and squeeze it over the spiralized veggies, along with a teaspoon or two of olive oil- give it a good toss. Divide the veggie noodles into four separate bowls, then divide the sauce into four portions and spoon over noodles. Serve and enjoy :).
Makes 4 small portions, recipe adapted from Chef Mel
Tuesday, May 21, 2013
Spring Penne
This pasta... oh my. So delicious! How? I can't even tell you, there's only a handful of ingredients in it and it took 15 minutes to throw together. Seriously though, this is phenomenal...and classy. That's right- this is classy pasta, the kind that deserves to be served for a luncheon with the girlfriends... or for a spring picnic in the park (except it's way too hot in South Florida to have a Spring picnic in the park)...sigh. I'm dreaming again, aren't I?
1 12-ounce box gluten-free brown rice penne (this is my favorite penne, even though I'm not gluten-free)
1 pound bunch super thin asparagus, trimmed and cut into bite sized pieces
2 teaspoons dried marjoram
3 tablespoons olive oil
1 purple garlic clove, minced (purple garlic has a bit of a kick, but if you don't have it just use regular)
1 large lemon
1/2 cup veganaise (I know what you're thinking- it's okay to indulge once in a while!)
2 tablespoons fresh mint leaves, diced
2 teaspoons fresh thyme leaves, diced
2 teaspoons fresh rosemary leaves, diced
Freshly ground black pepper
In a bowl add the zest of the entire lemon along with the juice of the zested lemon. Toss in your vegan mayo, garlic, mint, rosemary, and thyme along with 2 tablespoons of the olive oil. Whisk until completely combined, then set aside to allow flavors to marry.
Put up your (salted) water on the stove to boil, while you're waiting grab a medium pan and place it over medium-low heat. Add the remaining olive oil to the pan, once hot add in the asparagus pieces and the marjoram, cook until tender-crisp- you still want a bit of a bite to them. Throw in your pasta to the boiling water- my pasta was ready the same time my asparagus were done, roughly nine minutes, but it depends on your pasta obviously, and on how thick/thin your asparagus are. Once the pasta is drained add it back to the pot, along with the asparagus and the bowl of sauce that you made earlier, toss to incorporate. I drizzled a bit of olive oil over each bowl of pasta, along with a few grinds of black pepper and a bit of the vegan Parmesan cheese before serving.
Vegan Parmesan cheese: equal measurements of raw walnuts to nutritional yeast- pulse in food processor until it comes together to resemble powdered Parmesan, store in airtight container in the cabinet for up to a couple months. I like to add extra nutritional yeast to make it more cheesy, just taste and adjust to your liking.
Makes 3 large bowls of pasta
Recipe adapted from Gluten-Free Goddess
1 pound bunch super thin asparagus, trimmed and cut into bite sized pieces
2 teaspoons dried marjoram
3 tablespoons olive oil
1 purple garlic clove, minced (purple garlic has a bit of a kick, but if you don't have it just use regular)
1 large lemon
1/2 cup veganaise (I know what you're thinking- it's okay to indulge once in a while!)
2 tablespoons fresh mint leaves, diced
2 teaspoons fresh thyme leaves, diced
2 teaspoons fresh rosemary leaves, diced
Freshly ground black pepper
In a bowl add the zest of the entire lemon along with the juice of the zested lemon. Toss in your vegan mayo, garlic, mint, rosemary, and thyme along with 2 tablespoons of the olive oil. Whisk until completely combined, then set aside to allow flavors to marry.
Put up your (salted) water on the stove to boil, while you're waiting grab a medium pan and place it over medium-low heat. Add the remaining olive oil to the pan, once hot add in the asparagus pieces and the marjoram, cook until tender-crisp- you still want a bit of a bite to them. Throw in your pasta to the boiling water- my pasta was ready the same time my asparagus were done, roughly nine minutes, but it depends on your pasta obviously, and on how thick/thin your asparagus are. Once the pasta is drained add it back to the pot, along with the asparagus and the bowl of sauce that you made earlier, toss to incorporate. I drizzled a bit of olive oil over each bowl of pasta, along with a few grinds of black pepper and a bit of the vegan Parmesan cheese before serving.
Vegan Parmesan cheese: equal measurements of raw walnuts to nutritional yeast- pulse in food processor until it comes together to resemble powdered Parmesan, store in airtight container in the cabinet for up to a couple months. I like to add extra nutritional yeast to make it more cheesy, just taste and adjust to your liking.
Makes 3 large bowls of pasta
Recipe adapted from Gluten-Free Goddess
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