Italian Spaghetti Frittata

I always have leftover pasta.  My husband asks me why I cook the entire bag when it is only us.  I love pasta and it's hard just to make a small amount.  But not to worry because it never goes to waste when you can make a quick and easy weeknight spaghetti frittata!   This frittata can be on the table in 45 minutes from start to finish and that is mostly for baking!

You can use whatever ingredients you like to make yours!  I happen to like oven roasted tomatoes and briny olives and capers in mine.  Serve it with a side salad of arugula, and shaved fennel, tossed with a balsamic vinaigrette and a glass of red wine--a perfect ending to a long work day!  Now if it was only Friday!

Ingredients:

1/2 pound cooked whole wheat spaghetti, rinsed and drained
2 tbsp extra virgin olive oil
1 small red onion, sliced
1 red bell pepper, core removed, seeded and sliced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/2 cup oven roasted tomatoes, julienned
1/2 cup California black olives, sliced
1 6 oz jar marinated artichoke hearts in olive oil 
3 tbsp capers
1/2 cup Daiya Harvarti Wedge Cheese, shredded
Kosher salt and freshly ground black pepper to taste
Basil chiffonade for garnish

Tofu Custard:

1 16 oz package of firm tofu (not silken or extra firm, just regular), drained
3/4-1 cup water
1-2 tbsp nutritional yeast
1 tsp turmeric powder
1 tsp black salt (found in Indian markets--not black in color, but pink)
Salt and pepper to taste (taste before adding because the black salt is salty)

Method:

• Preheat oven to 350 degrees.
• If you are using leftover pasta rinse to refresh it.  If making fresh, follow package directions, drain and place in a large bowl.
• In a cast iron skillet, or non-stick skillet saute onions and bell peppers in olive oil until soft.
• Add garlic and crushed red pepper flakes and salt and pepper to taste and cook a few minutes longer.
• Add pepper/onion mixture to pasta, along with roasted tomatoes, olives, artichoke hearts, and capers and stir to combine.
• In a food processor or blender, blend tofu custard until smooth.  You want it to be the consistency of thick creamy ranch dressing, but not mayonnaise.  You may need to add a little more or less water.  Taste and season with additional salt or turmeric if you want more color.
• Pour tofu custard over pasta/veggies and mix to combine.  I did not use all of my custard--I had about 1 cup left over.
• Spray pan with a little oil and pour spaghetti mixture into pan and smooth with a spatula.
• Bake in the oven for 20-30 minutes until bubbly and set.  Five minutes before removing from the oven, sprinkle with shredded cheese and bake until melted.
• Remove frittata from oven and let sit for about 5 minutes for custard to set.  Garnish with basil and enjoy!

 

Spicy Noodle...The Sogo Tofu Way

There is a vegan tofu restaurant, well it's not really a restaurant but more of a carry out place near my house.  They make all of their tofu handmade from scratch and they have everything from fresh tofu, to fried bean curd, to tofu skins, to textured protein, you name it--probably 50 different varieties of tofu and dishes which you can choose from.  And it's all organic!  No one speaks any English but you walk in and point to all the dishes you want and they wrap them up to go--in huge portions!  I usually stop in there once a week when I don't feel like cooking and one of my husband's favorite dishes is the "Spicy Noodle".  It is made with four ingredients:  noodles, housemade textured soy protein, edamame and spicy chili oil.

There is no way that I can walk into a restaurant and try a dish without coming home and making it and putting my own spin on it.  I got this trait from my mom.  Whenever we would go out to eat, or over to someone's house she would come home and make the dish and it was better than the one we tried.  And I have to say Sogo Tofu that my dish is more flavorful, but what you do with tofu at your shop is amazing and I'm so glad that you're in my neighborhood!

Ingredients:

1 lb whole wheat spaghetti pasta, cooked and drained
1 cup Bob's Red Mill Textured Vegetable Protein, re-hydrated and drained really well pressing on the solids through a fine mesh strainer
1 to 1-1/2 cups Islands Teriyaki Sauce (I like this teriyaki sauce the best)
1 cup frozen, organic edamame beans, thawed
Spicy chili oil to taste--a little goes a long way--but I like it spicy  (I purchase mine from Sogo Tofu, but you can easily find a jar of Spicy Chili Oil at an Asian market or regular supermarket)
1/2 cup green onions sliced on a bias

Note:  You may want to add more or less teriyaki sauce and edamame once you toss the pasta all together--especially if you let the pasta sit for awhile because it will absorb the sauce.  This dish can be served hot, room temperature or cold.

Method:

• Bring a large pot of salted water to a boil and cook pasta according to package directions.  Drain, rinse and drain again, and place in a large bowl
• Re-hydrate textured vegetable protein and drain really well and put in pasta bowl
• Stir in teriyaki sauce, thawed edamame and chili oil to taste
• Plate and garnish with green onions and serve with extra sauce if needed

I served my Spicy Noodle with a side salad of pickled watermelon radish, bokchoy, green onion and cilantro!    

Not Your Mom's TuNO Casserole!

Actually, my mom's tuna casserole was amazing!  She never used canned cream of mushroom or cream of celery soup.  All of the ingredients were fresh (except for the canned tuna) and she made a creamy bechamel sauce all from scratch.  It was definitely a favorite in our house as I'm sure it was for a lot of kids from my generation.   

I use a lot of ingredients in my vegan version.  I like to build on flavor but I've listed (optional) next to an ingredient that you can choose to omit or substitute with another ingredient.  This recipe is not as quick as opening a can of soup and boiling pasta, but it's amazing just like my mom's and definitely takes me back to my childhood!

Ingredients:

2 tbsp olive oil
6 oz cremini mushrooms, chopped
1 small onion, diced small
1 stalk celery, diced small
2 cloves garlic, minced
2 tsp fresh thyme leaves, minced
1-2 tbsp dried nori or dulse flakes (optional)
1 cup pale dry sherry, or white wine (optional-I used sherry--goes great with mushrooms)
1 tbsp unbleached flour
1 to 1-1/2 cups vegetable broth
2 to 2-1/2 cups cashew cream (1 cup soaked cashews with 2 cups water, blended in a VitaMix or high speed blender)
1 cup organic shredded baked savory tofu.  I like Wildwood or Trader Joes
1 cup frozen organic peas
1 package Daiya Cheddar Style Wedge, shredded
3/4 lb pasta shape of choice--I used fusilli
1-1/2 cups panko bread crumbs
2 tbsp Earth Balance Buttery Sticks
2 tbsp minced fresh parsley
Kosher salt and freshly ground pepper to taste

I think that's everything but I might of left something out...:-)

Method:

• Preheat oven to 350 
• Bring water to boil, add salt to taste and add pasta.  Cook until al dente, drain, rinse and set aside
• Lightly butter a 9x9 casserole dish and set aside
• In a large saute pan add olive oil and cook chopped mushrooms until brown
• Add onion, celery, garlic and thyme and cook until veggies are soft
• Deglaze with dry sherry and cook until evaporated
• Add 1 tbsp flour and stir to combine
• Add 1 to 1-1/2 cup veggie stock and reduce by half
• Whisk in 2 cups cashew cream, and nori flakes, and simmer a couple of minutes until thick and creamy.
• Remove from heat and stir in shredded tofu, frozen peas, fusilli pasta and 1 cup shredded cheese  
• If mixture is too thick add a little more cashew cream
• Season with salt and pepper to taste
• Spoon mixture into casserole dish and top with extra cheese
• Bake 20-30 minutes until bubbly and cheese is melted
• Remove from oven and top with panko mixture 

Note:  To make panko mixture, melt 2 tbsp butter in a small saute pan.  Add panko crumbs, chopped parsley and salt and pepper.  Toast until lightly brown and spoon onto top of baked casserole.  You probably wonder why I don't bake the panko with the casserole.  I like the panko to stay crispy and I also want to make sure that it doesn't get to brown which could happen in the oven.


 

Spicy Korean Kimchi & Tofu Noodle Soup

I can't believe that I haven't posted to my blog for almost an entire year!  Where has the time gone?  Where have I been, what have I done for the past 347 days!  I don't know, but I have so many delicious vegan recipes that I want to share with you so hopefully this will be one of many more to come in 2014!

Also, it is cold in the Bay Area!  What is up with the weather?  It was 75 degrees the day after Thanksgiving and now it's hovering around 45 during the day and below freezing at night.  I know that it's winter and all but there is a reason why we live here...mild temps!  To keep warm this past week we've been eating a lot of comfort foods and nothing hits the spot more than a big bowl of Spicy Korean Noodle Soup!

When I make soup I really don't measure--I just throw a bunch of ingredients in the pot, season and simmer.  So my measurements are not exact but the soup will still be delicious.  And if you don't have all the ingredients, no worries--we have ways to improvise!  One of my favorite foods to eat right now--actually, I'm addicted to it--is raw, vegan Kimchi.  There are several brands you can find in the specialty market, but my favorite is Wildbrine.  It has a beautiful red color from the Korean red pepper paste (Gochujang), subtle heat and a refreshing tang from the fermentation.  If you can't find Kimchi and don't have time to make your own (which I plan to start doing), then just add shredded Napa cabbage to the soup along with a tablespoon of Bragg's Organic Raw Apple Cider Vinegar.

The hardest ingredient to locate if you don't have a Korean/Asian market close by is the Gochujang to make your paste.  Be wary of purchasing already made red pepper paste and check the ingredients closely because most contain fish or shrimp sauce.  But if you find the powder then it's easy to make your own paste for the soup base--you just add a little oil to the powder, mix and you're all set.  Unfortunately, you cannot substitute cayenne or crushed red pepper in place of the Gochujang.  They have a totally different type of heat.  The Gochujang has an earthy heat that you can build on, where as cayenne would be too hot.   

This recipe serves two to four depending on your serving size and it can be served with wheat noodles, rice noodles or brown or white rice.  I used Korean hand cut fresh noodles purchased at the Korean market.  One plus about living in the Bay Area is that within 3 miles of my house I have just about every type of ethnic market you could ever ask for!  Makes cooking and trying new recipes very easy!

Soup Base:

8 Cups filtered water
1 three inch piece of Kombu
1 Tbsp minced garlic
1 Tbsp minced ginger 
1-2 Tbsp white or yellow Miso paste (optional)
1/4 cup Bragg's Liquid Aminos, Soy Sauce or Tamari
2 cups sliced mushrooms (I used baby portobellos)

Method:

• Add all ingredients to a five quart pot, bring to a boil and simmer for about 20 minutes.  Before adding the other ingredients, remove Kombu.

Ingredients:

1-2 Tbsp Korean red pepper powder (add more or less depending on heat)
1 Tbsp mild flavored oil (I used grapeseed oil)
1 small yellow onion sliced, about 1 cup
1-1/2 cups extra firm organic tofu, diced small
2 cups raw, fermented vegan Kimchi (Wildbrine, or Sinto are good)
1 cup thinly sliced radishes, or white turnips
2 green onions sliced on a bias for garnish
Kosher or sea salt to taste
Wheat Udon or rice noodles, cooked, rinsed and drained

Method:

• Add red pepper powder, along with oil to a small bowl and stir to combine.  If you don't like heat, start out with 1 Tbsp.  You can always add more to the soup while it is simmering.
• Cook noodles according to package directions, rinse under warm water and drain.
• Remove Kombu and add sliced onion, tofu, red pepper paste and kimchi.
• Bring to a boil, reduce to a simmer and cook for 15-20 minutes for flavors to combine.
• Five minutes before serving, add radishes or turnips and season with salt to taste.
• Place noodles in a bowl and ladle piping hot soup over noodles and garnish with green onions.
• YUM...Enjoy!   

 

 


 

Portobello Stroganoff with Fried Capers & Dill

Sometimes all I want on a chilly evening is a big bowl of comfort food and a creamy pasta dish always hits the spot--especially my Portobello Stroganoff.  It's creamy, earthy, tangy, hardy, and really delicious.

When I was a kid my mom used to make stroganoff with cream of mushroom soup, but mine is made with a Madeira cashew cream, portobello mushrooms, leeks, capers, vegan Worcestershire sauce, fresh dill, parsley, lemon, and whole wheat linguine, and it is to die for...seriously!  This dish does not skimp on calories and so I don't make a habit of eating it very often, but it's perfect if you want some serious comfort food! 

Butternut Orecchiette Pasta with Sage Cream

Cashew cream...I love this stuff...all the pleasure of eating a creamy sauce without any guilt.  When we would serve cream-based pasta dishes at the restaurant I would dread having to continually taste the sauce because I knew that it was bad for me, but not with cashew cream.  This doesn't mean that you should consume it every day because it may contribute to a few pounds, but at least it won't cause high cholesterol and artery clogging heart disease.  Best thing about it though, you really can't tell the difference in terms of consistency and it actually tastes way better.  Another thing--to this day I still can't spell orecchiette--I always need to look it up in google!...:-)

You can use any pasta you like, but I prefer orecchiette (little ears in Italian) because the sauce pools within the pasta and you get a little sauce with every bite.  For an extra health benefit look for a whole wheat/grain version.  Also, you can use any type of squash that holds up well to roasting.

Ingredients:
(Serves 4-6)

1 lb orecchiette pasta, cooked according to package directions
1 medium sized butternut squash, peeled, seeds removed, diced into 1" pieces (yields 4-6 cups depending on size--mine yielded 4 cups)
1 large leek, white and light parts only, diced, washed
1 tbsp minced garlic
1 tbsp minced fresh thyme
2 tbsp minced fresh sage
1/2 cup white wine, or brandy (brandy and sage/cream is a match made in heaven, but I didn't have any and so I used Pinot Grigio)
2 1/2 cups low-sodium vegetable stock (I used Whole Foods 360 Brand), plus more for thinning if necessary
1 1/2 cups cashew cream (see below)
1 cup organic baby arugula or wild rocket
1/4 cup pine nuts, toasted
12 small-medium fried sage leaves (see below)
2-3 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
Juice of 1/2 lemon

Method:

• Preheat oven to 450 degrees and toss squash with a little olive oil, salt and pepper and roast for about 15 minutes (tossing once) until tender and golden brown.  Remove sheet pan from oven and set aside.
• In a large saute pan, add olive oil, leeks, garlic, thyme and sage and cook on medium-low for about 5 minutes until leeks are tender, stirring frequently to prevent garlic from burning.
• Deglaze with white wine or brandy and cook for a couple of minutes until alcohol has reduced.
• Turn heat up to medium and add vegetable stock and cook until stock has reduced by half about 15 minutes.
• Add cream and cook until lightly thickened about 5 minutes longer.  Season with salt and pepper to taste and set aside.
• Bring a large pot of salted water to a boil and cook pasta until al dente.  Drain pasta, rinse well under water, and drain well again.
• Start off by adding 3/4 of the cooked pasta to the pan, along with roasted butternut squash and arugula and toss to heat through.  
• Depending on how much sauce you have, add the remaining cooked pasta--you may need to add a little more vegetable stock if sauce is too thick.
• Serve immediately garnished with toasted pine nuts and fried sage leaves and a squeeze of fresh lemon juice.

Cashew Cream:

1/2 cup raw cashews soaked overnight, drained
1 cup filtered water

Method:

• Drain cashews and add to a blender.  Add filtered water and blend on high for about 4 minutes (with ear plugs...:-) until creamy.  Strain cream and set aside.  You'll need 1 cup for this recipe.  Use any remaining cream in your morning coffee.

Fried Sage:

12 small sage leaves
1 tbsp extra virgin olive oil
Kosher salt

Method:

• Heat a small saute pan on medium heat, add sage and cook for about 1 minute, turning once until darkened and crispy.
• Remove from pan and place on a paper towel.
• Sprinkle with kosher salt.

 










 

Ooey-Gooey-Creamy Macaroni & Cheese

Growing up macaroni and cheese was a staple at our dinner table.  Except my mom never purchased the boxed stove-top version.  She always made it from scratch using a blend of aged white and yellow cheddars, along with parmesan and a creamy bechamel sauce.  It was a killer mac and cheese (seriously--it's a wonder my family doesn't have heart disease), but it was my most favorite dish growing up as a kid.

So when Anna of Green Talk sent me a message a couple of weeks ago asking me what soy cheese I use to make macaroni and cheese I told her I would send her my recipe.  She said that her kids really don't like fake cheese substitutes and I guaranteed her that they would love this version using Daiya cheese.  By the way, Anna's site is phenomenal--anything and everything you ever wanted to know about eco-friendly, green-living is all in one place on her website.  I use it as a reference all the time--great articles and very informative!  And Anna if you're reading this, definitely let me know if your kids like the recipe!

So getting back to the mac and cheese--this recipe is really versatile.  You can dress it up or dress it down depending on who you're serving it to.  If making it for kids, just use yellow cheddar and skip the herb-panko topping and of course serve it with an organic ketchup.  For a spicy version, use both cheddar and pepper-jack cheese, along with a couple splashes of your favorite hot sauce, and for a more sophisticated adult version, add minced rosemary, or chopped black truffles and a drizzle of white truffle oil.

Now I have to be honest, I have never made this recipe without using my Vita-Mix for the cashew cream.  So if you don't have a high-speed blender you really need to soak the cashews overnight and blend them for about 4 minutes and then strain afterwards.  This will help prevent the cheese sauce from separating if the mac and cheese sits out for any extended period of time--but I don't think that will be an issue.  Also, this is a non-bake version and so cook your noodles until completely done--no al dente here.  And no, I don't recommend using another nut milk other than cashew.  Soy milk imparts a strange flavor, almond milk has too much of a distinct flavor and rice milk is just too thin.  You want it creamy without using any flour or cornstarch and I find that since cashews have a high-fat content they work best...now on with the recipe already!

Ingredients:

1 medium yellow onion, sliced
1 large head of garlic, roasted (see instructions below)
1 tbsp minced garlic
1 tsp minced fresh thyme, optional
1 tbsp extra virgin olive oil
1/4 cup vegetable stock
2 1/3 cups cashew cream (see instructions below)
1/2 tsp ground turmeric 
1-2 tsp Dijon or spicy brown mustard, depending on taste
1 1/2 tsp kosher salt (more or less to taste), plus more for cooking noodles
1/4 tsp freshly ground black pepper
2 cups Daiya Cheddar Style Shreds, divided
Herb-panko crumb topping (see recipe below), optional
1 lb macaroni noodles, cooked and drained
2 tbsp Earth Balance Vegan Buttery Sticks

Method:

• In a small sauce pan add olive oil, onions, garlic and thyme and cook for about 10-15 minutes until really tender.  Add vegetable stock to keep onion mixture from burning, but cook until stock is evaporated.
• Once onions are soft, add cashew cream and roasted garlic puree to the pan and heat until scalding--you do not want to boil the cream or it will get too thick.
• Immediately pour the mixture into a blender and add turmeric, salt, pepper, mustard and 1 cup of Daiya cheese and blend until smooth.  If too thick add a little more cashew cream if needed.  Keep mixture covered and warm.
• Cook macaroni noodles per package instructions in salted boiling water, drain really well, place in a large bowl and stir in Earth Balance Butter until melted. 
• While noodles are still hot, add warm/hot cashew cheese mixture, along with another cup of Daiya cheese and mix well to combine.  The Daiya will start melting and the noodles will start absorbing the sauce.   
• Check for salt and pepper and add more if necessary.  
• Cover and keep warm until ready to serve or serve immediately.
• Top with herb-panko topping if desired.
• The macaroni and cheese can be reheated in the microwave.  If too thick add a little more cashew cream to thin it out.

Cashew Cream:

1 cup raw cashews, soaked overnight, drained, blended and strained
2 cups filtered water

Method:

• Drain cashews and place in a blender, along with filtered water and blend on high for about 4 minutes until creamy.
• Strain mixture and measure out 2 1/3 cups cashew cream for the recipe.
• Reserve remaining cashew cream in case you need to thin out the recipe.  
• Cashew cream can be frozen and used for another recipe.  Thaw in the refrigerator and blend before using.

Roasted Garlic Puree:

1 large head garlic, top cut off
Olive oil to drizzle
Kosher salt and black pepper

Method:

• Preheat oven to 350 degrees.
• Cut off top of garlic and drizzle with olive oil, salt and pepper and wrap in foil.
• Roast in the oven for about 60-75 minutes until soft and caramelized, checking after 45 minutes.
• Let garlic cool to touch and then squeeze out puree and set aside.

Herb-Panko Topping:

1 cup panko bread crumbs
2 tbsp assorted minced fresh herbs of choice:  parsley, thyme, chives, rosemary
Kosher salt and black pepper


Method:

• In a small saute pan, heat olive oil and add minced herbs and cook for a couple of minutes to soften.
• Add bread crumbs and cook for a couple of minutes until lightly golden brown.
• Season with salt and pepper to taste and place in a bowl to cool.

 

Pennsylvania Dutch Potpie with Homemade Noodles

While growing up my mom was a single mom raising two kids and working full-time.  She didn't have a lot of time or money to prepare elaborate meals, but she always used the freshest ingredients possible, made every thing from scratch and surprisingly we ate a wide variety of cuisines.  She had and still has a great palate and is one of the hardest people to impress when cooking. Since my mom is now 82 years old, my sister cooks for her and my sister will call or text me saying that mom thought her dish needed more seasoning, etc., etc.  I tell my sister not to take it personally because mom is one tough food critic.  Whenever I visit I always cook for my family and I'm always nervous cooking for my mom, even though I cooked in a professional kitchen.  Some of the best chefs in the world are home cooks and mom is definitely one of them!

Since we didn't have a lot of money growing up, we ate this soup frequently because it was so hearty and filling.  I remember that my mom would yell at my sister and me because we were constantly in the kitchen eating the noodles out of the soup pot and there would be no noodles left when we sat down to eat dinner.  And I guarantee that you'll do the same if you make the noodles from scratch.  Also, growing up this soup was made with chicken stock, but since I'm vegan, no animals were harmed in making this soup and it tastes just as good, or even better than I remember.  And I think that my mom would like it too!

I mentioned in a previous post that Pennsylvania "Dutch" really means "Deutch" and refers to Germans who immigrated to Pennsylvania, especially to the Lancaster area.  Most people who think of potpie automatically assume it has a pastry crust, but not the Pennsylvania Dutch style.  It's really just a creamy stew thickened with homemade noodles.

Homemade Stock:

1 large onion, chopped
1 large leek, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
1 parsnip, peeled and chopped
2 large garlic cloves, peeled, whole
3 springs fresh thyme
3 springs fresh parsley
2 dried bay leafs
10 whole peppercorns
3 tbsp vegan "chicken" flavored seasoning (Found in the bulk section of Whole Foods)
1 vegan vegetable bouillon (I use salt-free Rapunzel brand)
1 gallon filtered water
1 tbsp canola oil

Method:

• In a large stock pot, heat canola oil on medium heat and add chopped onion, celery, carrot and parsnip and cook for about 10 minutes until vegetables are soft.
• Add the remaining ingredients, bring to a boil, reduce to a simmer and cook for about two hours until stock has reduced in half.
• Strain stock into another bowl, clean out stock pot and return stock to pot.  You should have 8 cups of liquid.  If less, add additional water to reach 8 cups.

Homemade Noodles:
1 1/2 cups unbleached flour
1 tsp kosher salt
1 1/2 tsp Ener-g egg replacer, plus 2 tbsp filtered water
6-8 tbsp cashew milk, or other non-milk substitute
2 tsp dried parsley or 1 tbsp finely minced fresh parsley

Method:

• In medium size bowl, add flour, kosher salt and parsley, stir to combine.
• In a small bowl whisk together egg replacer and water.
• Form a well in the center of the flour, add egg replacer mixture and 6 tbsp cashew milk and form mixture into a ball with your hand, adding additional 2 tbsp of cashew milk if needed.
• On a lightly floured surface knead dough until smooth, about 5 minutes.
• Divide into two pieces, form into a ball and wrap and let sit for at least 30 minutes before rolling out.
• When ready to roll out, lightly dust a board with flour and roll dough into a square shape about 1/8"-1/16" thick.  Cut with a pizza cutter or knife and let sit out until ready to add to soup.

Soup Ingredients:

1 medium onion, diced
1 medium sized carrot, sliced on a bias (about 1 cup)
2 stalks celery, sliced on a bias
1 lb Yukon gold potatoes, diced
1 tsp fresh minced thyme
1 tsp poultry seasoning
3 tbsp vegan "chicken" flavored seasoning
2 tbsp minced fresh parsley
8 cups stock
Homemade noodles or wide egg-free noodles of choice
Kosher salt and black pepper to taste
Note:  If you purchase noodles instead of making them from scratch, you'll need to add flour to thicken the soup.  You can do this by adding a small amount of flour and cashew milk to create a slurry and then stir it into the soup.  The soup will thicken up while cooking.  Also, you can add diced Gardein "chick'n" to the soup.  I prefer the soup without it.  I tried a sample and felt it didn't add any additional flavor and I didn't like the texture.

Method:

• Add onion, celery, carrot, potatoes, fresh thyme, poultry seasoning, chicken flavored seasoning, and salt and pepper to the broth.  Bring to a boil and reduce to a simmer for about 20 minutes until vegetables are tender.
• Bring soup back up to a rolling boil and add homemade noodles, stirring to make sure that they don't stick.  
• Reduce heat to a simmer and cook for about 10-15 minutes until noodles are tender.
• Add fresh parsley and additional salt and pepper if desired.

 

Grilled Summer Vegetable Pasta

I can't believe that summer is almost over.  We've had beautiful weather in the Bay Area all summer long with temperatures hovering around 75-80 degrees with sunny skies.  There have only been about five days where the temps exceeded 90 degrees and today was one of those days.  So since it was hot today, I didn't want to want to spend a lot of time in the kitchen cooking and so this dish was quick and easy.  Also, this is a great dish if you want to use up end of season produce in your garden, especially zucchini and tomatoes. 

Ingredients:

(Serves 2)

1/2 lb whole wheat spaghetti, cooked, drained and rinsed

1 medium zucchini, chopped

1 medium yellow squash, chopped

1 medium green Italian squash, chopped

1 lb cherry tomatoes
2 cups organic baby spinach

2 tsp minced fresh thyme

2 tbsp minced garlic

2 tbsp nutritional yeast

1 cup vegetable stock

Juice of 1 lemon

1-2 tbsp extra virgin olive oil

2 tbsp minced fresh basil, plus more for garnish

Kosher salt and black pepper to taste
Note:  If you have an outdoor grill or grill pan you should slice your vegetables instead of chopping and then chop after grilling.  I don't have a grill and so I used my broiler and chopped the vegetables before roasting.  

Method:

• Bring a large pot of salted water to a rapid boil and add whole wheat spaghetti and cook until al dente.  When finished rinse under cool water and set aside in a strainer.
• Pre-heat broiler to 450-500 degrees and toss the zucchini in 1 tsp thyme, a drizzle of olive oil, and salt and pepper and roast on a sheet tray for about 10 minutes until lightly charred.  
• Do the same with the cherry tomatoes.  You want the vegetables to char and blister, but you still want them to be crisp tender.  Remove from oven and set aside.
• In a large saute pan, add 1 tbsp extra virgin olive oil, minced garlic and vegetable stock.  
• Reduce vegetable stock by half and then stir in nutritional yeast and cook for about a minute or so until yeast is dissolved and creamy.
• Add roasted vegetables, cooked pasta, spinach and toss ingredients together and heat through.
• Add chopped fresh basil, toss and season with salt and pepper to taste and fresh lemon juice.
• Garnish with additional basil leaves.
  

 

Bucatini con Salsa di Pomodoro Fresco

I ordered this dish at a restaurant once and they served it with canned diced tomatoes.  I almost sent it back and I probably should have but I was really hungry.  And this was during the summer months when tomatoes were plentiful.  Perhaps their shipment for fresh organic tomatoes did not arrive that day and they forgot to remove (86) the dish from the menu for the evening.  I also remember that the sauce was so overpowered with balsamic vinegar that it was almost inedible.  And we were dining at a really nice restaurant.  Oh well, every restaurant has a bad day, but I never went back--first impressions are everything.

When I make a pasta dish I usually use whole grain pasta because it's healthier.  This dish is my one exception because the ingredients are so few (only 7) that I have to use my favorite pasta, Bucatini.  You can find Bucatini at specialty grocery stores in the Bay Area, or order online from the company who makes it, Maestri Pastai.  It's somewhat expensive for pasta, but it's really worth it.  Remember when you're cooking with few ingredients, you want each ingredient to be exceptional and this pasta dish is.

Fresh Tomato Sauce:

2 pounds assorted organic cherry tomatoes, sliced in half or quartered
1 1/2 tbsp finely minced garlic
1/3 cup capers, drained
1/2 cup fresh basil leaves, chiffonade, plus more for garnish
1/3-1/2 cup extra virgin olive oil
Kosher salt and black pepper to taste

Method:

• Slice or quarter tomatoes depending on size and place in a large bowl.  Add garlic, capers, basil, olive oil, salt and pepper to taste and let marinate/macerate for up to four hours at room temperature, stirring frequently so that juices and flavors are distributed.

Pasta Assembly:

1 package Maestri Pastai Bucatini
3 cups organic arugula or wild rocket, washed and drained
Kosher salt
Extra virgin olive oil

Method:

• Fill a large stock pot with water and bring to a boil.  Add a good amount of salt to the water (it should taste like the sea) and a splash of olive oil.  My pot was not big enough and so I cooked the pasta in two batches, stirring for the first five minutes of cooking to make sure that all the noodles were not sticking together.  The pasta takes about 15-20 minutes to cook until al dente.
• Drain pasta and rinse well under cool water and drain again.
• Add pasta to the bowl of fresh tomato sauce, along with the arugula and toss to combine.  Taste and add additional salt and pepper, if needed and perhaps more olive oil.
• Serve pasta at room temperature garnished with additional basil.  

 

 

Summer Squash Ragu with Crispy Herb Polenta

Believe it or not, sometimes I really don't feel like cooking and last night was one of those rare nights.  Perhaps it was because I had made cupcakes before dinner and I wasn't hungry.  Anyway, I know that it's healthier to eat at home and so I decided to make something easy instead of going out or ordering carry out. This dish is simple to prepare and also very delicious.  Perfect for when you don't want to spend a lot of time in the kitchen.

Herb Polenta:

1 cup polenta cornmeal
4 cups vegetable stock, heated
1 1/2 tsp minced fresh thyme leaves
1/2 tsp minced fresh rosemary
1 tbsp nutritional yeast
1 tsp Earth Balance Butter
Kosher salt and black pepper to taste
Canola spray
1-2 tbsp extra virgin olive oil
Note:  This recipe only serves two if the polenta is cut into circles.  You will get slightly more servings if you cut into squares or serve creamy instead.

Method:

• Spray a casserole dish lightly with canola oil and set aside.
• In a large sauce pan, heat vegetable stock to a rolling boil and whisk in polenta, making sure there are no lumps.
• Add fresh herbs and season with salt and pepper and reduce heat to low.
• While polenta is simmering, stir constantly with a wooden spoon to avoid polenta from scorching.  
• Polenta will take about 30-35 minutes to cook.  The grains will become soft and pull away from the sides of the pan.  During cooking you may need to add a small amount of vegetable stock if too much liquid is absorbed before cornmeal is soft.
• Just before pouring into casserole dish, or serving as is, stir in nutritional yeast and butter.
• Immediately pour into casserole dish and smooth with a wooden spoon and shimmy pan until polenta is even and smooth.
• Chill for about an hour and cut with a cookie cutter in circles or squares.
• Heat a saute pan on medium and add olive oil.
• Dredge polenta in flour and place in frying pan and fry until golden brown on both sides about five minutes per side.
• Serve polenta under Summer Squash Ragu

Rustic Tomato Sauce:

1 medium onion, diced small
5 cloves garlic, minced
2 tsp minced fresh thyme leaves
1 bay leaf
1/4 tsp crushed red pepper flakes
2 tbsp minced fresh basil leaves
1 28 oz can crushed tomatoes, or tomato puree
2 cups filtered water
1-2 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

Method:

• Heat sauce pan on medium-low heat, add olive oil, onions and garlic and cook for about five minutes.
• Add all other ingredients, bring to a boil and reduce to a simmer and cook for about 30-45 minutes for flavors to combine, stirring often.  
• Season with salt and pepper and set aside.

Summer Squash:

1 medium yellow zucchini 
2 medium green zucchini
1 medium green Italian zucchini
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

Method:

• Square off the sides of the zucchini and dice into 1/2" size pieces.
• Heat a saute pan on medium-high heat, add olive oil and fry zucchini (in two batches) until golden brown, about 3 minutes.  You want them to be crisp tender.
• When finished frying, add zucchini to tomato sauce and stir to combine.
• Serve squash ragu over polenta and garnish with fresh basil.