GLUTEN-FREE FRESH PASTA, Tomato Basil Cream Sauce, Cashew-Creamy Mushroom Sauce [Nadia Pietravalle]

GLUTEN-FREE FRESH PASTA

6 ounces garbanzo-fava flour
3 ounces potato starch or unbleached all-purpose flour
1 teaspoon psyllium husk powder
pinch ground nutmeg (freshly grated, if you can)
1 teaspoon kosher salt
4 tbsp finely freshly ground flax seed meal mixed with 9-10 tbsp purified water
1 to 2 tablespoons extra-virgin olive oil
1 to 2 tablespoons extra water

Combine the flours, psyllium powder, nutmeg, and salt in a bowl.
Whisk them together for a few moments to combine and aerate the flours.
Pile the flours into a small mound on a clean, dry surface and make a well in the center.

Mix the flax meal gel, 1 tablespoon of the olive oil and 1 tablespoon of the water.
Pour the liquid into the flours.

Using a fork, rubber spatula, or your fingers, stir the liquids gently, bringing in a bit of flour from the outside walls with each turn. When most of the mixture is blended with the flour, bring the rest of the flour into the middle with your hands. If it feels too dry add the remaining olive oil, then water. If the dough feels too wet if it squelches when it touches the board, add another tablespoon of flour.

Take a few moments to knead the dough, gently. Push forward on the ball of dough with your hand, then fold the ball back on itself toward you. Rotate the dough and repeat until the dough feels supple and smooth.Wrap up the dough in plastic wrap. Let it sit for 30 minutes at room temperature.

Spread a little flour on your favorite work surface. (Any of the flours will do.) Cut the ball of pasta dough into four equal pieces. Working gently, roll out the dough, backwards and forwards, side to side, until it is as thin as it will go.

Using a sharp knife, cut the pasta into noodles of your desired thickness.
For gnocchi roll into ½ inch logs, cut into ½ inch bites and curl on a fork for grooves.
Place gnocchi on a plate and cover with a cloth until dough is finished.

Fill a large pan with water and enough salt to make it taste like the ocean. When the water is boiling, gently nudge gnocchi into the water and cook until they are soft but still have a bit of a bite, about 2 to 3 minutes. Don’t overcrowd the pan, cook in batches.
Drain immediately, reserving a bit of the cooking water for any sauce you might be making. Toss the gnocchi with a bit of oil to coat.

Feeds 4.

Tomato Basil Cream Sauce

1 large ripe tomato or two smaller tomatoes

1/2 cup raw cashews

1/4 cup water

1 tbsp tomato paste

1 tbsp olive oil

2-4 garlic cloves, minced (I used 3)

1 tsp salt, or to taste

1-2 tsp freshly ground black pepper

1 cup packed fresh basil, finely chopped

Read more: http://ohsheglows.com/2011/05/10/easy-tomato-basil-cream-pasta/#ixzz2zYODamqw

Directions:

1.                  Bring a large pot of water to boil.

2.                 Chop tomato and add it to the blender (including skin and seeds).
Now add the cashews, water, and tomato paste. Blend until smooth.

3. Add your pasta to boiling water and cook pasta according to package directions.

4. Meanwhile, add olive oil to a large skillet and heat to low.
Add the minced garlic and sauté for a few minutes being careful not to burn it.

5. Pour the sauce from the blender into the skillet, stir, and bring to a simmer.
Add the salt and let it cook for 4-5 minutes, watching closely.
You may add water to thin out the sauce to desired consistency.

6. Remove sauce from heat and stir in the chopped basil and pepper.

7. Once the pasta is done cooking, rinse and drain it.
Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. Makes 2 servings, likely with leftover.

  

For the love of chicken casserole

Cashew-Creamy Mushroom Sauce

Ingredients:
3 cups mushrooms, chopped
½ teaspoon oregano
½ teaspoon unsalted steak spice
1 teaspoon sea salt
½ teaspoon chili flakes
2 tablespoons grapeseed oil
½ cup raw cashews, soaked for 2 hours in purified water, drained
1 ¼ cups purified water
1 tablespoon miso (yellow or white)
2 cloves of garlic, minced
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
¼ cup nutritional yeast
¼ cup hemp seeds
½ teaspoon black pepper

Method:
1. Soak cashews in water for 2 hours. Drain and set aside.
2. In a saucepan, heat grapeseed oil and 1 minced garlic for 3-4 minutes on
    medium heat. Add mushrooms, oregano, ½ teaspoon sea salt, steak spice and
    chili flakes. Sauté for 5-8 minutes or until mushrooms are soft. Set aside and
    allow to cool.
3. In a blender, combine drained cashews, water, miso, tahini, olive oil, lemon
    juice, nutritional yeast, hemp, pepper and cooled mushrooms. Keep a few
    mushrooms on the side to add to the sauce whole after blending, if desired.
    Blend until soft and creamy. Mix in remaining mushrooms.
4. This is a versatile sauce which can be used for casseroles, pasta, quinoa, rice
    or veggie dishes.

Ingredients for beans marinade (all spices are dried, unless otherwise specified)
1 ½ teaspoons sea salt
½ teaspoon savory
½ teaspoon rosemary
1 teaspoon basil
½ teaspoon mustard powder
½ teaspoon paprika
½ teaspoon cumin
1 teaspoon thyme
½ teaspoon black pepper
¼ teaspoon cayenne
2 tablespoons olive oil
1-2 cloves of garlic, crushed or minced
¼ cup fresh parsley, chopped

Casserole ingredients:
2 cups cannellini beans, cooked
1 head of broccoli, chopped
1 head of cauliflower, chopped
1 celery stalk, chopped
3 tablespoons grapeseed oil
2 cloves of garlic, minced
2 cups fresh Italian parsley, chopped
2 cups Cashew-Creamy Mushroom Sauce (recipe follows)
1 ½ cups seasoned bread crumbs
Sea salt and freshly ground black pepper to taste

Method:

1. Marinate tofu or cannellini beans overnight or for several hours by placing all
    marinade ingredients and tofu chunks or beans in a glass container and
    refrigerate.
2. Prepare bread crumbs and Cashew-Creamy Mushroom Sauce (recipes
    below).
3. In a large saucepan, heat 2 tablespoons of grapeseed oil and minced garlic for
    3-4 minutes over medium heat. Add chopped broccoli and cauliflower. Add sea
    salt (about ½ teaspoon) and sauté for about 5-6 minutes or until slightly soft.
4. Pour 1 cup each of mushroom sauce, bread crumbs and parsley into
    saucepan over vegetables. Continue cooking for 2 more minutes.
5. Remove from heat and place into a large glass casserole dish.
6. Using the same saucepan, heat 1 tablespoon grapeseed oil and add
    marinated tofu or beans and chopped celery. Sauté for 10 minutes, stirring
    constantly. Pour 1 cup of mushroom sauce and ½ cup breadcrumbs over
    mixture and continue cooking for 5 more minutes, stirring constantly.
7. The sauce and bread crumbs will stick to the bottom of the pan. When you
    pour tofu or bean mixture over the vegetables in the casserole dish, scrape the
    bottom of the pan and sprinkle roasted bread crumbs and sauce over
    casserole. This will add lots of flavor to the casserole. Mix together vegetables
    and tofu or beans in casserole dish.
8. Garnish with more chopped fresh parsley and heat in oven if needed.

Pouding Chomeur Vegan

CAKE INGREDIENTS:
2 cup flour

3/4 cup sugar

1 cup almond milk

4 tbsp melted vegetable shortening

1/2 tsp salt

3 tsp baking powder

SYRUP INGREDIENTS:
2 c. brown sugar or Sucanat

2 c. water

DIRECTIONS
For the syrup:
Mix dry ingredients first in a large glass baking dish and then mix in the water.

For the cake:
Mix dry ingredients first in a mixing bowl. Then, add the almond milk and melted vegetable shortening, mixing gently.

Smooth the dough into a large glass baking dish. Pour all the syrup over the dough.

Bake uncovered at 375 F for 40 minutes (though you should probably stop and check on it after 30--it'll be a rich gold-brown and probably bubbling when it's about done).