Springtime Pasta Alfredo with Peas - vegan & gluten free

I first read about making creamy, vegan things from cashews a few years ago in a gourmet vegan cookbook my mom checked out from the library. I don't remember the title, nor the chef, but he was somewhat famous and vegan. So, not really famous, probably, but well known within a niche, perhaps? Anyway, at that time, gourmet+vegan was a much newer idea, and making whipped cream from cashews? Well, that was just crazy innovative.

Fast-forward to the present, and cashew cream sauces are a regular thing on blogs, and cashew whipped cream isn't as crazy as it once sounded. The idea has been floating around in the back of my head for quite a while at this point, but most of the recipes I've seen for cashew alfredo sauce instruct the cook to soak the nuts overnight. Now, maybe you're more on top of things than I am, but I rarely plan a weeknight dinner a day in advance. Or two, really, if you need to be sure you have the appropriate ingredients.

Roasted Red Pepper Sauce Over Pasta - vegan & gluten free

Look at this! Two posts in a week after being absent for several. I'm kind of patting myself on my back here, not gonna lie.

Somehow it's gone from Spring to Summer and it's really confusing. It's been in the 80s here lately, and occasionally in the 90s, so our apartment heats up quite a bit by 4 or 5'oclock in the afternoon and doesn't cool down till late. It's primo napping weather, but thus far I've (mostly) resisted. However, it's just barely May, and this is what's confusing: it's not really summer even though it feels like it. And by summer, I really mean the time of year when I can eat raspberries and tomatoes and watermelon with abandon. Mr Official Taster and I are having some people over tomorrow night, and when we were deciding on a menu, he suggested corn. I had to break it to him that, really, it's still spring even though it's hot and light out past 8pm, so it's asparagus and strawberries that are actually in season. And, yes, we could buy corn, but I don't think it will taste as delicious as we want.

Pasta with Pea Pesto - vegan & gluten free

Surprise! A weekend post, because I love you. And because this week was somewhat lame, blogging wise.

Last Saturday, for the first time in quite awhile, I was able to go to my current favorite farmers' market. The changes since my last visit (a month ago? maybe 6 weeks?) were pretty astounding. Summer's bounty is certainly upon us. There was a very long line of people waiting to buy the first local corn of the year; lots of stands had tomatoes for sale, not just the one farm with a greenhouse; raspberries and blackberries are in; sweet pea bouquets provided a cheap pick-me-up.

There were also peas for sale. You know, the kind that come in pods, not the frozen section of your grocery store. Growing up, friends and family will attest, I was not a fan of peas. I don't know if I ever refused to eat them (which was rarely an option anyway), but I certainly ate them under duress.

Pasta with Roasted Sweet Potatoes - vegan & gluten free

I'm not sure how it's Monday already, but it seems to be so. I hope the transition from the weekend wasn't too rough this morning! The weather has been gorgeous here, and Mr Official Taster and I have enjoyed dining al fresco among our plants. It's a bit of a balancing act (literally), since we don't have a table outside, but it's always pretty.

This recipe is super easy, and you don't need to spend too much time at the stove. Feel free to use any other kind of potato you'd like, but I especially like the rosemary and sage combination with sweet potatoes.


Pasta with Roasted Sweet Potatoes - vegan & gluten free
adapted from How to Cook Everything

olive oil
2-3 medium/large sweet potatoes, peeled and cubed
salt and pepper
1 lb pasta, any variety (whole wheat, gluten free, regular, etc)
1 Tbsp chopped garlic
rosemary and sage (fresh or dried)

Preheat your oven to 400F. Smear a large roasting or rimmed baking pan with a little bit of olive oil. It should be large enough to hold all the potatoes in a single layer without overcrowding. Add the potatoes to the pan, sprinkle with salt and pepper, and drizzle with a couple tablespoons of olive oil. Toss to coat. Roast the potatoes until they brown on the bottom sides (about 20 minutes), then stir and continue cooking until tender (approx. 20-30 minutes).

Meanwhile, bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain and return to pot. Toss the pasta, sweet potatoes, garlic, and another 2 tablespoons olive oil together. Add herbs to taste, toss, and serve.

Fast & Easy Tomato Sauce - vegan & gluten free

Today's recipe is all about ease. And versatility. And speed. And tastiness.

Pasta is one of those staples that I reach for on nights that I am tired, pressed for time, and/or uninspired. Taking an extra 10 minutes to make a fresh tomato sauce elevates it quite a bit, and since a lot of pre-made sauce has sugar (and other strange things) in it, making my own also makes it healthier. More like Real Food.

Fast & Easy Tomato Sauce - vegan & gluten free 
Here is a basic recipe, but the opportunities for variation are endless. Feel free to add in any other herbs or  veggies you have on hand. A couple spoonfuls of tomato paste is an option for thickening it. You can start the onions, set the pasta water over heat, and have everything ready at roughly the same time.

1 medium onion, diced
olive oil
1 (29-32-ounce) can plum tomatoes, chopped, or diced tomatoes
salt & pepper to taste
fresh or dried herbs

In a large skillet or saucepan, heat a couple tablespoons of olive oil over medium heat. Add onion, sprinkle with salt, and stir to coat. Cook until softened and slightly translucent. If you're adding any veggies like peppers or carrots, add them now and saute briefly.

Add tomatoes. You can either drain them before adding them, or add the whole can and it's juices. It depends on how thick you'd like your sauce. Without any liquid, it will be super chunky; will all the liquid it may be too watery and need to be cooked down. The best option may be to drain the tomatoes but reserve the liquid so you can add some as you'd like. Bring the whole thing to a boil, and allow to simmer until the pasta is ready or until it's reached your desired thickness.

Season with salt, pepper, and/or other herbs you'd like. Some obvious Italian herbs like oregano, basil, and rosemary work, but so does adding in some chile or red pepper to spice things up, fresh parsley, or even savory spices like nutmeg. Play around, and you can create many "different" pasta sauces.

Creamy Avocado Sauce with Pasta - vegan & gluten free

I hope you had a good Valentine's/Singles Appreciation Day. Have you hit up the candy sales? I have not yet, though I don't know how long my willpower in that department will last. Probably about as long as the conversation hearts Mr Official Taster brought home last night.

Speaking of last night, it unfolded about as I predicted. Mr OT came home with flowers (mini carnations and tulips because, in his words, "roses are for suckers." I'm on board since the ones in stores never smell good anyway) and the aforementioned candy, we cooked dinner together, watched some internet tv, cuddled with the dogs, read, etc. The usual. Oh, except I made a card for him. I think it's a pretty good one. (inspiration here).

It didn't take too long and would certainly work for lots of other occasions. You can substitute all sort of fun things for "Zombies" and "brains." How about: I love you more than dogs love peanut butter or I love you more than moms love chocolate or I love you more than a hipster loves plaid. See? The options are endless.

I just printed out a picture of a brain I liked (thanks, Google), cut it out with some fancy scrapbooking scissors and pasted it onto some dark blue cardstock. Then I created a Word doc and typed my message and picked a font. In this case, I only used half the paper by creating two columns in Word and just using one. I cut the red paper to 8.5x11 in and printed directly onto it. Then, I cut off the blank half to save for something else later. I glued the blue cardstock onto the red paper. Finally, I traced over the black ink with a white gel pen to make it stand out better. You could totally make something like this if you wanted! Adjust the words, size, colors, etc to suit. 

This wasn't dinner last night, but it was on Monday and it turned out pretty well. I made it again for lunch today - it's that quick+easy. It was a pain to photograph, though. I wish the pasta pictures showed the green better. I'm not sure why and it made me really grumpy, but it really does look green in person. This photo of just the sauce is pretty true-to-life. 

When I had leftovers for a snack on Tuesday, I didn't even heat it up. It worked well as a cold pasta salad, so there's another serving option for you. 

Creamy Avocado Pasta - vegan & gluten free
adapted from Oh She Glows
Update 2/23/12: I made this again last night and increased the garlic and added chili powder and fresh parsley. Even more delicious! 

8 oz regular or gluten free pasta*
1 ripe avocado, skinless and pitt-less
juice of 1/2 a lemon (2ish tsp), plus zest for garnish**
3, more or less, garlic cloves, minced
1/2 tsp salt, or to taste
2 Tbsp olive or avocado oil
1/4 C fresh basil (optional)***
fresh ground pepper

Cook pasta according to package directions.

While that's happening, add avocado, lemon juice, garlic, salt, oil, and basil if using, to the bowl of a food processor. Process until everything is creamy and delicious looking. You may need to scrape the bowl down a time or two. If you don't have a food processor, you should be able to mash everything together with a masher or fork as long as you use a ripe avocado.

Once pasta is cooked, drain and then pour back into (empty) pot. Add avocado mixture and stir until pasta is evenly coated. Garnish with fresh ground black pepper, lemon zest, and/or some Romano cheese.

~~~

*I use about 8oz when I'm making a main course for two. Feel free to play with these numbers. However, I don't recommend using more than 1 avocado to serve 2. I thought it sounded like a good idea and was actually too avocado-y, which I didn't know was possible.

**The lemon juice is important because it keeps the avocado from turning brown, which would make leftovers super unappealing. It also adds a little lemony kick, which is always good.

***Oh She Glows used basil, and while it sounded fabulous, I didn't have any, so I can't offer guidance there. But I bet it would be yummy.

Rice Noodles with Peanut Sauce and Tofu - gluten free & vegan

It's been a beautiful week here in the Pacific Northwest. Some have even complained about the heat. I can't bring myself to complain about heat AKA too much sun because of how miserable it was all winter and spring. So I've been doing the merry dance that is opening and closing windows when it's cooler and warmer, keeping the blinds closed, and drinking lots of iced tea.

It's only been in the low 80s, so it's definitely not too hot to cook, and having sunshine certainly makes it waaaaaay easier to photograph. I know it's miserable other places, so all you people, use your imagination, and consider coming for a visit.

Rice Noodles with Peanut Sauce and Tofu

Start the noodles:
soak 8-12 oz rice noodles in hot water for 15 minutes or so

Tofu & Peanut sauce:
1 package extra firm tofu, drained and cubed
hot red pepper flakes, to taste
4 garlic cloves, finely diced
2 tsp Chinese 5 Spice*
3 Tbsp peanut oil, or a neutral oil like grapeseed or corn
1 C almond milk, coconut milk, stock, or water
1 Tbsp brown sugar
2 Tbsp soy sauce, or more to taste
1/2 C peanut butter
1/4 C chopped peanuts (optional)

Fry the tofu in about 2 Tbsp of peanut oil in a large frying pan.  While the tofu is frying, put 1 Tbsp oil in another medium saucepan over medium hot. Add the red pepper flakes, garlic, and 5 Spice and cook for a minute or two.

Add the remaining ingredients and whisk until smooth. Simmer, stirring occasionally, until the sauce thickens, about 10-15 minutes. Taste the sauce. sprinkle some salt to taste and add more soy sauce if it's too sweet.

Put it all together:
Turn the heat down to low on the sauce and add the tofu. Drain the noodles and saute them briefly in the tofu's frying pan.

Tongs work really well to serve the noodles. Spoon sauce on top.

Notes:
*I got this in the bulk section of a natural grocery store in Southern CA, and I have no idea what's in it. Turmeric is a good alternative.

You can use chunky peanut butter instead of creamy if you'd like, or, to make the sauce less peanuty, use either peanut butter OR peanuts.

The key to frying tofu is to get all the water out of it that you can. Usually I drain it really well and then wrap it in a clean towel and press down. Then rearrange the towel so dry parts are touching the tofu, and press down from the opposite side. voila.

Vegan & Gluten Free Winter Stew

Official Taster and I just got home from a week in Hawaii. Yep, Hawaii. Yep, it was awesome. Yep, that's all of us I'm going to show you. But, on the plus side, there will be lots of pretty flower pictures in the future.

It was warm, it was sunny, there were sea breezes and surfers. Pretty perfect. You may now be understanding why posting was kind of thin last week. Sorry, Blogger, but I had better things to do! There were rain forests, waterfalls, beaches, volcanoes, mai tais, and luaus. We also ate and drank a lot, visited with family, saw a rainbow, napped, absorbed some Vitamin D (to make up for cloudy Seattle), read, slept in, and admired the ocean. It was an actual vacation.

So when we arrived back in Seattle, I wanted to cook. After a week of excesses I wanted healthy, delicious, and not over the top. Because we came back to cool, rainy weather, I wanted warm and filling. This stew type thinger seemed like a good solution, and it goes over rice or pasta, and I also made some bread to go along.

Apologies for the lack of photos, but the weather is not cooperating properly with my work schedule (it's only been good light when I'm unavailable for photography).

Vegan & Gluten Free Winter Stew
olive oil
1 extra large onion, diced
6 garlic cloves, chopped
1 bunch celery, chopped
2 carrots, chopped
3 vegan sausages, sliced
1 (14.5 oz) can diced tomatoes
1 C tomato sauce
1/2 C vegetable broth
1 tsp dried parsley
1 tsp dried Italian spices
bay leaf
salt to taste

In a medium or large stock pot or Dutch oven, heat a couple tablespoons of olive oil over medium-low heat. Add the onion, and cook, stirring frequently, until starting to become translucent. Add garlic, celery, carrots, and vegan sausages. Stir occasionally. When the vegetables start to soften, add the remaining ingredients to the pot. Let everything simmer until heated through and serve over rice, pasta, mashed potatoes, or anything else you can think of. The stew will have more flavor the longer it sits in its own juices, so cooking it in the afternoon and waiting until dinner to serve it will impart more flavor.

Notes:
As I've said over and over and over again, experiment with ingredients, flavors, spices, etc. and you can make the same general dish over and over again without it tasting the same.

Pesto Ricotta Ravioli

If the thought of making homemade ravioli intimidates you, read on. If not, read on anyway. It might be fun.

Saturday was a gorgeous day and the perfect afternoon for the weekly farmers' market. The one closest to me is literally down the street, about 5 blocks away, and happens twice a week. Good deal! Unfortunately, Wednesday afternoons I'm tied up at school, but Saturday afternoons usually work out. This week, Official Taster and I walked away with tomatoes, oranges, scallions, corn, grapefruit, and plums for a grand total of $12.50. I was able to put the corn, tomatoes, and scallions to work right away, and I'll be posting that recipe in the next few days. (It was fantastic. Be sure to come back for it!)

Anyway, back to ravioli. I wanted to make some, but I also was a little wary. So I got some won ton wrappers at the grocery store (they're in the refrigerated section) and used those to wrap up some ricotta-pesto goodness. After I made about 30, I froze them to help them keep their shape during the cooking. The ones I didn't cook are still in the freezer, and should be good for quite a while. I discovered that making ravioli this way is still time consuming, but probably less than making the pasta from scratch, especially since I don't have a ravioli maker. Official Taster thought the texture of the won ton was a little odd since he's used to won tons being fried, but I thought they turned out well. I might try steaming them next time instead of boiling them because they were very sticky once drained. I had to be very careful removing them from the colander and getting them to plates. The pesto sauce you see in the bottom photo? That's actually the insides of a couple ravioli that broke as I tried to unstick them.

Pesto Ricotta Ravioli
1 package won ton wrappers, found in the refrigerator section of the grocery store
1 C ricotta cheese
3 ice cubes worth of pesto, at room temperature
2 garlic cloves (optional)
1/4 C romano cheese (optional)
salt

1. Line 2 baking sheets with parchment paper. Stir together ricotta cheese, garlic, romano cheese, pesto, and sprinkling of salt.
2. Place 1 won ton wrapper on your work surface, spoon some of your mixture (approx 1 Tbsp) in the center of wrapper. Use your finger to brush water onto the edges, fold wrapper in half and line up edges, and pinch to seal. Or use a second wrapper instead instead of just one folded. Repeat with your remaining ingredients. Arrange in a single layer on your baking sheets and freeze at least 30 minutes.
3. Bring a pot of salted water to boil. Add ravioli- stir to help keep them from sticking. Cook about 2 minutes, or until tender. Drain, serve, and enjoy!

Notes:
I didn't make a sauce to go with these since I just used the insides of broken raviolis to spread over the top. This recipe is easily variable- just omit the pesto and add a different tasty amendment. If I were to make a sauce for this, I would choose something light that doesn't overpower the pesto taste. Experiment and let us know your results!

Frozen, uncooked ravioli can be stored for up to a month

Red Wine Pasta with Broccoli

As a result of my recent reorganization, I re-found this recipe in my files. I'd made it once before, years ago, with a friend, and I remembered it being delicious. Sure enough, it was! I love when I remember correctly! Normally, when I make dishes from another recipe, I change ingredients and prep enough to consider it mine, but this time, I changed nothing (aside from pasta shape), and the directions are perfect. Gourmet magazine was always pretty great about that. So, please view the recipe here.

Once you get going, things move pretty quickly. Definitely a 30-minutes or less dish. Official Taster and I had it as our main dish, but you could also enjoy it as a side. Simply skip the cheese, and you've got a dairy free/vegan delight.

One note: Be sure to modify the recipe to minimize excess. It does not reheat well. I blame the broccoli.