Basil Arugula Pesto with Toasted Pine Nuts

This delicious pesto recipe makes the perfect amount to be tossed with 1 lb to 1 1/2 lb of your favorite pasta. Today I had a 1 lb bag of Trader Joe's penne

Basil Arugula Pesto Recipe

1/2 cup extra-virgin olive oil

  3 cups (loosely packed) fresh basil leaves

  1 cup (loosely packed) fresh arugula

  1/3 cup pine nuts, toasted

  2 garlic cloves, peeled

  1/2 teaspoon grated lemon peel

  Juice of 1 small lemon

  1/2 cup nutritional yeast

  2-4 tablespoons water, as needed

DIRECTIONS

Place 1/2 cup oil, basil, arugula, pine nuts, garlic, lemon peel and juice in blender. (My new Vitamix blender makes this process a breeze). Blend to thick paste. Add nutritional yeast, and blend until smooth With motor running, add 2-4 tablespoons water to processor. Season pesto to taste with salt and pepper.

Boil pasta according to package directions. Halve 1 quart of grape tomatoes. Drain pasta and add tomatoes. Gently fold in pesto and combine. YUM.

What made this recipe a BREEZE to throw together was this fantastic bag of pine nuts from Trader Joe's, which are already toasted. Keep them in the freezer for whenever the mood to make fresh pesto strikes...especially popular in the Summer months with gardens full of fresh basil. ^_^

Vegan Parmesan - A Perfect Addition to any Pasta Dish

Photo by Sharon123 @Food.com

Many vegetarians resist making the transition to veganism, finding it hardest to give up CHEESE. If I had a dollar for every time I've heard: "I could totally be vegan... except I could NEVER NOT HAVE CHEEEEESE", which is then usually followed by emphatic nods from everyone within earshot.

Well, fear not, my on-the fence friends! I'll let you in on a secret: Sometimes it's okay just to leave the cheese off.  But, for those times when it's not, you can give this quick and easy recipe a go:

Vegan Parmesan

Ingredients:

• 1/2 cup raw slivered almonds
• 3-4 TBSP Nutritional Yeast (what is this)?
• 1 tsp salt
• 1/2 tsp lemon zest, optional

Directions:

1. Combine all ingredients into a blender, or (clean) coffee grinder, and pulse until almonds turn into tiny crumbs.  That's it!

Keep leftovers in a sealed container in your fridge to have on hand for impromptu pasta nights.  I have to say, this version of grated parmesan comes pretty darn close to that nutty, salty bite that grated parmesan, or other hard cheeses give to a dish of pasta. This recipe is great too, because you can make it in seconds right in you kitchen, instead of shelling out 3 times as much for the pre-made shakers of vegan grated cheese they sell in supermarkets or online.

Photo by Chef Prose @Food.com

Trattoria Pasta Salad

New Year, New Resolutions 

"Forget that tired old pasta salad Aunt Gertrude brings to family reunions - this salad is where it's at! NO mayo required" ~from Isa Chandra Moskowitz's cookbook, Appetite for Reduction.  

With the dawn of the New Year, L and I have made a pact to eat more sensibly and healthy. We have both downloaded calorie counter apps for our phones, and are faithfully keeping track of our daily calorie intake and portion sizes.  I'm using MyFitnessPal, which I really like because they have a TON of vegan ingredients already in their database. If your particular brand or ingredient is not there, the app has a handy barcode symbol, which allows you to scan almost any ingredient with a barcode for complete nutritional information. And, as an added bonus, MyFitnessPal has almost ALL of the recipes from Appetite for Reduction already listed, which has made it really easy for us to have quick, easy and healthy, whole food meals at our fingertips.

So, I just so happened to have two red peppers and some kalamata olives hanging around in my fridge. I also happened to have an open bag of sun dried tomatoes, not packed in oil, as well. And, thanks to my co-worker, Thu, I had just gotten some wonderful Vietnamese rice spiral macaroni from the Vietnamese Market (VMart) here in Providence.

Now if you don't happen to have Appetite for Reduction, Isa has posted the complete recipe for this pasta salad on the PPK website here.  Please check it out, and give the recipe a try.

The only change I made was that I kept the red bell peppers RAW instead of roasting, and added just a tiny touch of agave nectar to the dressing, just to take a bit of the edge out.  Results:  Rave reviews, and it tastes even better the next day.  Perfect for work lunches too.  The tangy bite of the sun dried tomato and balsamic dressing, (made with no oil, but rather a few TBSP of toasted walnuts blended well), goes perfect with the peppers, olives, creamy beans and peppery bite of the fresh baby arugula.  I decided to splurge and added to optional half-cup of toasted walnuts into the mix.  Why not, right? ^_^

Xtra Walnuts and Arugula, please

Pasta with Zucchini in Lemon Garlic Cream Sauce

Still looking for some creative ways to use up your garden zucchini?  Try this recipe out!

Pasta with Zucchini and Lemon Cream Sauce

1 lb pasta, cooked according to package directions
(today we have pipette pasta by Barilla)

Their shape is somewhat similar to macaroni, but the tube is wider and bends in the middle, just like a pipe!

1 large zuchini, diced into small cubes
1 tbsp olive oil
3 cloves of garlic, minced
3 tsp Italian seasoning
Salt and pepper to taste
crushed red pepper flakes, optional



For the Zucchini Sautee:
Heat a large skillet over medium heat.
Add olive oil and garlic, and heat until garlic is golden and fragrant.
Add in crushed red pepper if using.
Next, toss in the diced zucchini, and stir to coat with olive oil and garlic.
Add Italian seasoning, and salt and pepper, to taste.
Sautee 8-10 minutes, or until soft but not mushy

For the sauce:

2 cups water

1/2 cup raw cashews

¼ cup nutritional yeast

2 cloves garlic

1/2 teaspoon salt

2 tablespoons tahini

Juice and zest of 1 1/2 lemons

Combine all the ingredients above into a blender, and blend until super smooth, and no bits of nuts remain. If you have a decent blender, there is no need to soak the cashews for this sauce.  My blender is an Oster, nothing fancy like a Vitamix or Blendtec, and it handles raw nuts quite well.
Pour the blended liquid into a saucepan over medium heat and bring to a simmer.  Be sure to whisk continuously.  Reduce to low and simmer for 5-10 minutes, or until thickened.

*SHORTCUT: I have been experimenting with microwaving sauces and gravies at 1 minute, 30 second intervals to thicken them, instead of simmering on the stove.  I use my pyrex 4 cup glass measuring cup which is microwave safe , and holds a good amount of liquid. My microwave is weak, so I start out at 1 minute 30 seconds, to get the mixture hot, (sometimes it doesn't always get there, but sometimes it does) and then do 30 second increments from there, whisking in between, until the sauce is thick.  

It worked like a charm with this sauce, and it left me free to sautee the zucchini on the stove, without having to constantly whisk the sauce.

Pasta should be boiling at this point, in plenty of salted water.  Drain pasta and place in a serving bowl.

Pour thickened lemon sauce over cooked pasta and gently mix, then top with your garlicky, sauteed zucchini.  
Enjoy ^_^

Food Network Feast, Vegan Style

This Saturday, my friend Kathy and I took our inspiration from Food Network, and made the following:



Fresh Radishes and Cucumbers with Sea Salt, served on Toast with Herb Spread
Veganized from The Barefoot Contessa, Ina Garten:

2 bunches radishes, with the pretty green tops intact
2 cucumbers, sliced
Sea salt
Herbed Butter Earth Balance
1 French baguette, sliced diagonally, and lightly toasted
1 "Take and Bake" whole grain loaf, from Dave's Marketplace

For the Herb Spread:

1 stick Earth Balance, at room temperature
Chopped chives
Chopped fresh parsley leaves
freshly squeezed lemon juice
Salt and black pepper
pinch of sugar

Directions:
Arrange the radishes and cucumbers on a bed of sea salt.
Spread the butter on slices of toasted bread and arrange on a platter.
Serve at room temperature.

Now, I have never eaten radishes before. Sure, I've had the occasional wafer-thin sliced radish amidst iceberg lettuce in salad bars, but never like this.  Fresh and crunchy, with just a hint of bite. And, the herbed spread was the perfect topping for the crusty bread.  And tasted even better on toast the next day!

Kathy and I try to get together and cook once a week.  And although she is a meat and potatoes kinda gal, she has embraced this weekly vegan cooking adventure with open arms.  Deciding what to make isn't usually hard, as we are both foodies at heart, and LOVE to cook.  Some weeks I have an idea, and some weeks she does.  This week we both did, and they both happened to be inspired from Food Network shows that we had watched recently.

Here is my contribution, adapted and veganized from Rachel Ray's Week in a Day:

Ceci Sauce over Pasta

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 Fresno red chile pepper, finely chopped (with seeds)!
2 sprigs fresh rosemary, finely chopped **No rosemary on hand, so I used some Bavarian Seasoning from Penzey's, which contains rosemary
1 fresh bay leaf
Salt and freshly ground black pepper

2 (14-ounce) can chickpeas, rinsed and drained
1 1/2 cups chicken vegetable stock
1 (28-ounce) can whole tomatoes
1 pound whole wheat or whole grain penne
Pecorino cheese, My Vegan Parmesan
Finely chopped flat-leaf parsley, for serving

Directions:

Heat 2 tablespoons extra-virgin olive oil in a large skillet, add the onions, garlic, chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits.
Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes.
Break up the whole tomatoes and simmer the sauce.  I simmered mine for about 30-40 mintues.
Add a handful of vegam parmesan, to taste
Bring water to boil for pasta, salt the water and cook to al dente.
Reserve a cup of starchy pasta water just before draining.
Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine, I didn't need very much at all.
Add chopped parsley and extra vegan parm.

And the final product:

Piccolini Pasta With Fresh Veggies

This is the pasta dish I made for Mother's Day, with the help of my niece, Taya. She even chose the pasta shape: mini wagon wheels! I really like how the sauce of this dish turned out, using the diced tomatoes, balsamic and tamari. This recipe will probably lend itself to many different vegetable variations in the future! And, the leftovers tasted even better the next day!!

Ingredients

16 ounces pasta, I used Barilla piccolini
2 tablespoons olive oil
1 small yellow onion, sliced
1 teaspoon italian seasoning
6 garlic cloves, minced
2 large red bell peppers, seeded and cut into strips
1 lb frozen broccoli florets, thawed
2 (10 ounce) packages sliced mushrooms (white button or baby bella)
2 (14 ounce) cans diced tomatoes (fire roasted is nice if you have them)
2 tablespoons balsamic vinegar
2 teaspoons tamari or soy sauce
1 (14 ounce) can cannellini beans (white beans)
1/2 cup basil leaves (chiffonade or chopped)
salt, to taste
crushed red pepper flakes, to taste
 
Directions

1.  Bring a large pot of salted water to a boil for the pasta.
2.  In a LARGE saute pan, heat olive oil over medium heat.
3.  Add onion slices, and cook until translucent, about 3-4 minutes.
4.  Add garlic, mushrooms and italian seasoning and cook another 4-5 minutes, or until mushrooms begin to soften.
5.  Next, stir in the peppers and broccoli and cook for about 10 minutes, or until vegetables turn bright and soften. I usually add a little salt here as well.
6.  Cook pasta in boiling water until al dente, about 7-8 minutes.
7.  When the vegetable are just about done to your liking, add the diced tomatoes, balsamic, tamari and cannellini beans and simmer until pasta is ready.
8.  Drain pasta and toss with veggies and sauce, garnish with fresh basil and crushed red pepper, if using.

My niece and I also made crostini: Baguette toasted in the oven with olive oil and garlic, then topped with grape tomatoes, fresh basil, garlic and olive oil!

Quick Vegan Pasta Alla Vodka

Pasta and red sauce can be a quick and easy weeknight meal, but why not try something a bit more interesting.

This version of vegan vodka sauce is so simple to throw together, and lends itself to MANY spice variations, or veggie add-ins!

Pasta alla Vodka - Vegan style

16 ounces whole wheat pasta (I used rotini)

24 ounces tomato sauce
12 1/2 ounces silken tofu
2 ounces almond or soymilk
2 tablespoons nutritional yeast
2 ounces vodka or red wine vinegar
salt and pepper, to taste
 
*If you are using plain tomato puree instead of a sauce, I suggest adding some garlic or garlic powder, Italian seasoning, and a few hits of crushed red pepper.
 
1.  Prepare pasta according to package directions.

2.  Meanwhile, heat tomato sauce in a saucepan over low to low-medium heat.

3.  Blend tofu, soy milk, and nutritional yeast in blender until smooth. Feel free to also add about a tablespoon of olive oil or additional soy milk, until the consistency is like thick alfredo sauce.

4. Add tofu mixture to the saucepan with the marinara sauce. Stir in vodka or vinegar. Add salt and pepper and any other seasonings you like, to taste. Continue to simmer over low heat until pasta is ready.

5. Toss with drained pasta and enjoy!

Orzo With Roasted Red Peppers & Asparagus

This was a quick dish I threw together the other night...

As a child, and even today, I loved orzo pasta simply prepared with margarine, salt and pepper. Since I didn't want to eat just that for dinner, I decided to add some veggies that I had on hand as well.

I used a 12 oz bag of frozen asparagus from Trader Joes, thawed for 5-6 minutes in the microwave, and then chopped into 1" pieces. Trader Joe's frozen asparagus tends to become very mushy, VERY fast, so keep an eye on it in the microwave, and add it to your skillet at the last minute. Spices were kind of a mix and match. I use a mix called Sandwich Sprinkle from Penzey's Spice Company, as well as basil and thyme.

Photo by ~Rita~

Orzo With Roasted Red Peppers & Asparagus

Ingredients

1 cup orzo pasta

12 ounces asparagus, thawed, cut into 1-inch pieces

3 large roasted red peppers, chopped

3 tablespoons margarine (Earth Balance)

2 garlic cloves, minced

garlic salt, to taste

basil, to taste

thyme, to taste

oregano, to taste

salt and black pepper, to taste

Directions

1.  Cook orzo according to package directions.

2.  Heat skillet over medium heat.

3.  Spray with non stick cooking spray.

4.  Add Earth Balance margarine and garlic and cook until fragrant.

5.  Add chopped roasted red peppers and spices to taste.

6.  Reduce heat to low, add chopped asparagus and stir to coat.

7.  Drain orzo, reserving about 1 cup of the pasta cooking liquid.

8.  Add orzo to skillet, and gently mix, adding pasta water as needed.

Photo by ~Rita~

Farewell, My Summer Love...

The fruits of the Summer are becoming a dying breed, so I probably won't be seeing too many more of these gorgeous babies:

And so, for my last two deliciously juicy pints of local grape tomatoes of the Summer, I went for plain and simple:

I sliced the tomatoes in half, drizzled them with extra virgin olive oil, and sprinkled them liberally with salt, italian seasoning, (a bit of Sandwich Sprinkle by Penzeys), black pepper and crushed red pepper.  I added to that four cloves of fresh garlic, squeezed through my garlic press and mixed gently. 

By the time I boiled my whole wheat pasta, the flavors had combined nicely.  

If only I had some fresh basil left... Maybe next time! ^_^