Category: pasta

pasta with mushrooms and vegan cream sauce

pasta with mushrooms and vegan cream sauce

recipe under the cut!

ingredients:

  • ¼ cup vegan margarine
  • 4 cloves garlic, minced
  • 2 shallots, chopped
  • 2 cups chopped mushrooms (I used Cremini)
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¾ tsp ground nutmeg
  • 3 cups unsweetened non-dairy milk (preferably soy)
  • 2 tbsp all-purpose flour or other thickener
  • 1lb. pasta
  • 2 tsp nutritional yeast or ¼ cup vegan parmesan
  • lemon juice to serve (optional)

instructions:

1. heat margarine in a large pan on medium until sizzling. add garlic and shallots and cook for 30 seconds until fragrant. add mushrooms, salt, pepper, and nutmeg. cook for 10-15 minutes until onions are translucent and mushrooms are tender.

2. add flour and stir well. add 1 cup milk and bring to a low simmer (taking care not to let it come to a rolling boil) then add the rest of the milk. lower heat to medium-low. allow to cook until thick, stirring frequently and adding more flour if necessary. stir in cheese or nutritional yeast. taste and adjust spices.

3. cook pasta in salted water (not in the sauce!) according to package directions. top with sauce and serve.

sprouted lentil stew with carrots, zucchini, a…

sprouted lentil stew with carrots, zucchini, and sweet potatoes

recipe under the cut!

ingredients:

  • 1 cup dried lentils (I used brown but it doesn’t matter)
  • 2 carrots

  • 2 sweet potatoes
  • 1 zucchini
  • 2 tomatoes
  • 2 small yellow onions
  • 3 cloves garlic
  • ¼ cup olive oil
  • ½ cup broken vermicelli or other pasta (optional)
  • 2 litres vegetable stock or broth
  • 1 tbsp coriander seeds or 4 tsp ground coriander
  • 1 tbsp cumin seeds or 4 tsp ground cumin
  • ½ tsp fennel seeds or ¾ tsp ground fennel
  • ½ tsp anise seeds or ¾ tsp ground anise
  • ½ tsp caraway seeds or ¾ tsp ground caraway
  • ½ tsp mixed Italian herbs
  • 2 tsp whole black pepper or 1 tbsp ground black pepper
  • ¼ tsp whole white pepper or ½ ground white pepper
  • 2 bay leaves
  • 1 tbsp salt or to taste
  • lemon juice or cheese to serve (optional)

instructions:

1. sprout lentils: rinse them and soak them in a generous amount of water (they’ll roughly double in size) overnight. drain and rinse and leave them in a jar or other container for two to three days,

rinsing and draining them about once a day, until they’ve grown tails 2-3 centimeters in length.

2. prepare vegetables: peel carrots and sweet potatoes and cut into small cubes; slice and quarter zucchini; peel tomatoes (letting them sit in boiling water for about a minute will make this easy) and dice them; dice onions and mince garlic.

3. (optional, if not using store-bought) make broth by placing vegetable scraps and peels, along with bay leaves and a few teaspoons of whole spices, in a large pot with enough water to cover. cover and bring to a boil, then simmer for at least an hour. you can use almost anything for this but you’ll want to avoid using cruciferous vegetables or too many onion scraps lest the broth become bitter.

4. (if using whole spices) toast bay leaves, coriander, black pepper, white pepper, cumin, fennel, anise, and caraway seeds over medium heat in a dry pan for a few minutes until fragrant and a shade darker. you may want to toast the coriander and pepper separately as they may take a bit longer than the smaller seeds. allow to cool, grind using a mortar & pestle or spice/coffee grinder, and sieve. add herbs and salt.

5. heat olive oil in a large pot over medium high until sputtering. add onions and a few teaspoons of the spice mixture and cook for about 5 minutes until softened. add garlic and cook for about 30 seconds until fragrant. add sweet potatoes, carrots, and remaining spices and cook for another 3 minutes, stirring often.

6. add diced tomatoes and vegetable broth. raise heat to high and bring to a boil. taste and adjust spices. lower heat and cover. simmer for 20-30 minutes until potatoes and carrots are almost cooked.

7. add zucchini and cook for another 15 minutes.

add lentils and cook until warmed through. (optional) add pasta at the appropriate point for it to be cooked at the end of the cooking time.

8. taste and adjust spices. (optional) serve with lemon juice or grated cheese.

date & walnut basil pesto with angel hair …

date & walnut basil pesto with angel hair pasta (optionally vegan)

recipe under the cut!

ingredients:

  • 2 ½ cup fresh basil
  • ½ cup walnuts, roughly chopped
  • ½ cup olive oil
  • 2 cloves garlic
  • 2 tsp nutmeg
  • 1 tsp coriander
  • ½ tsp salt

  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 1 8oz. bag of angel hair nests
  • (vegan) parmesan cheese to top

instructions:

1. pulse basil, walnuts, and garlic in a food processor until well incorporated.

2. add olive oil gradually while the food processor runs on low.

3. stir in nutmeg, coriander, salt, black pepper, and lemon juice. taste and adjust.

4. prepare angel hair nests according to package directions. remove them from the water with a slotted spoon and place directly into serving dishes to prevent them from coming apart.

5. top with pesto, parmesan cheese, chopped dates and additional basil as desired.

Vegan pasta carbonara in Haeundae, South Korea

Vegan pasta carbonara in Haeundae, South Korea

Vegan meal for two in Haeundae, South Korea

Vegan meal for two in Haeundae, South Korea

thevibrant-vegan: One of my favorite recipes from my vegan on a…

thevibrant-vegan:

One of my favorite recipes from my vegan on a budget series was this fat free creamy pasta recipe. It’s really quick and easy to make and super cheap. If you want the recipe it’s up on my YouTube channel in my vegan on a budget playlist ✔️#myfood #vegan #plantbased

FARFALLE AL RAGU’ DI BROCCOLO ROMANESCOIngredienti (4 persone):…

FARFALLE AL RAGU’ DI BROCCOLO ROMANESCO

Ingredienti (4 persone): 350 gr di farfalle integrali, ¼ di broccolo romano, 1 cipolla, 1 carota, 1 gambo di sedano,
240 ml di passata di pomodoro,
olio extra vergine d’oliva q.b., sale q.b.,

pepe q.b.

Procedimento:
Iniziare a preparare il ragù, facendo bollire il broccolo in acqua salata finchè non si ammorbidisce un pò. Deve mantenere comunque una certa consistenza non troppo molle. Preparare un
soffritto con l’olio, la cipolla, la carota e sedano, tritati
finemente. Aggiungere la polpa di pomodoro e dopo 10 minuti unire anche il broccolo . Cuocere per circa 20 minuti aggiungendo sale e pepe.
A parte cuocere la
pasta in acqua salata, scolarla e aggiungerla al sugo e servire.

PASTA WITH ROMANESCO BROCCOLI RAGU’

Ingredients (4 servings): 350 grams of wholewheat butterflies pasta, ¼ Romanesco broccoli, 1 onion, 1 carrot, 1 stalk of celery, 240 ml of tomato sauce, extra virgin olive oil q.s., q.s. salt, pepper q.s.

Procedure:
Start preparing the sauce by boiling broccoli in salted water until it softens a little. It should still maintain a certain consistency not too soft. Sauté  onion, carrot and celery finely chopped with oil. Add the tomato pulp, and after 10 minutes add broccoli. Cook for about 20 minutes, adding salt and pepper.
Apart cook the pasta in salted water, drain it and add it to the sauce and serve.

FUSILLI ALLA CREMA DI BROCCOLO E PAPRIKAIngredienti (2 persone):…

FUSILLI ALLA CREMA DI BROCCOLO E PAPRIKA

Ingredienti (2 persone): 250 gr di fusilli integrali, 1 broccolo, 250 ml di panna di soia,  sale q.b., paprika q.b.
Procedimento: riempire una pentola d’acqua e aggiungere il broccolo tagliato a
pezzetti. Cuocere per circa 10 minuti. Scolare e rimettere nella padella, aggiungere la panna, salare e frullare bene. A parte cuocere al dente la pasta
in abbondante acqua salata e scolare. Aggiungere la pasta nella pentola
con il condimento, facendola saltare 1 minuto a fuoco acceso e servire guarnita con paprika.

—————————————————————————–
FUSILLI BROCCOLI CREAM AND PAPRIKA

Ingredients (2 servings):
250 g whole wheat fusilli, 1 broccoli, 250 ml of soy cream, salt to taste, paprika to taste
Procedure: Fill a pot with water and add the broccoli cut into pieces. Bake for about 10 minutes. Drain and return to the pan, add the cream, salt and blend. Apart cook the pasta in salted water and drain. Add the pasta in the pan with the sauce, cooking one minute again and serve garnished with paprika.

CASARECCE PANNA, ZUCCHINE E ZAFFERANOIngredienti (4 persone):…

CASARECCE PANNA, ZUCCHINE E ZAFFERANO

Ingredienti (4 persone): 400 gr di casarecce, 1 cippola, 2 zucchine, 250 ml di panna di soia, olio q.b, sale q.b., 0,1 gr di zafferano in polvere
Procedimento: In una padella rosolare la cipolla e aggiungere le zucchine tagliate a pezzetti. Cuocere  per circa 10 minuti. Aggiungere la panna e lo zafferano, salare e  mescolare bene. A parte cuocere al dente la pasta in abbondante acqua salata e scolare. Aggiungere la pasta nella pentola con il condimento, facendola saltare 1 minuto a fuoco acceso e servire.

—————————————————————————–
PASTA WITH PANNA, ZUCCHINI AND SAFFRON

Ingredients (4 servings): 400 grams of pasta (linguine), 1 onion, 2 zucchini, 250 ml of soy cream, oil to taste, salt to taste, 0.1 grams of saffron powder
Procedure: brown the onion in a pan and add the zucchini cut in pieces. Cook for about 10 minutes. Add the cream and saffron, add salt and mix well. Apart cook the pasta in salted water and drain. Add the pasta in the pan with the sauce, pan-fry 1 minute with the burner turned on and serve.

PICI POMODORO, AGLIO E BRICIOLEIngredienti (3 persone): 3…

PICI POMODORO, AGLIO E BRICIOLE
Ingredienti (3 persone): 3 spicchi d aglio, 350 gr di pomodori perini, 300 gr di pici (pasta toscana), timo q.b. Olio q.b. Briciole di pane qb, basilico q.b., sale q.b.
Procedimento: far bollire la pasta secondo quanto indicato sulla confezione. A parte soffriggere l’aglio e poi aggiungere i pomodorini tagliati a pezzetti. Cuocere per 5 minuti, aggiungere sale, timo e spegnere. A parte soffriggere
con l’olio le briciole di pane, facendole diventare croccanti. Dunque condire la pasta, una volta cotta, col sugo e aggiungere in cima un pò di briciole e del basilico

—————————

PICI WITH TOMATO, GARLIC AND CRUMBS

Ingredients ( 3 servings) : 3 cloves of garlic , 350 grams of plum tomatoes, 300 grams of Pici (Tuscan pasta ), thyme to taste, extra virgin olive oil to taste, Bread crumbs to taste, basil to taste, salt q.s.

Procedure: Boil the pasta as directed on package. Apart fry the garlic, then add the chopped tomatoes. Cook for 5 minutes, add salt, thyme and turn off . Apart fry the bread crumbs in oil, making them crispy. Then add to pasta, once cooked, the sauce and add a bit of crumbs and basil on the top