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
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.
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.
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.
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.
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
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.
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.
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.
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.
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
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.
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
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
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.
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
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. 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).
To the poster: can you please add Pudding Chomeur to the labels for March 22, please? It was missed, and although the recipe is very short, it is really really good and people want to be able to find it :D Thank you!
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