This recipe comes from One-Dish Vegan by Robin Robertson. It is made creamy with plant milk and mashed white beans. I thought this was rather bland. I added pine nuts to try to perk it up but it didn’t help.
Tag Archives: pasta
Here is the recipe for this vegan pumpkin mac and “cheese”. I left out the sage. Although I like it, it’s a taste I associate with a classic pumpkin or squash pasta, and I wanted something different. I fried the onion and garlic in a pan instead of baking it, and added it to the sauce. I used a bit of oat cream instead of non-dairy milk, and added a few cashew nuts to the sauce. I used a rye-wheat bread for the breadcrumbs.
I started with this recipe, but I modified it for stove-top cooking. I left out the celery and spinach as well, but added a little nutritional yeast. Instead of serving it with the potato-cauliflower mash, I served it with plain pasta.
Really this pasta was just an excuse to cook with grains of paradise. I can’t say that it actually tastes of paradise (it was okay) but I also got to put some alliteration in the title.
- 1 clove minced garlic
- 100 grams mushrooms (I used chanterelles), sliced
- 1 bell pepper or romano pepper, thinly sliced
- two handfuls of leafy green vegetables (I used one baby bok choy)
- 1/4 teaspoon red chilli flakes
- 1/2 teaspoon fresh ground grains of paradise, or black pepper
- 2 tablespoons oil
- 200 ml vegan white wine
- 200 grams egg-free pasta
- 6 tablespoons cream substitute (I used oat cream)
- 2 tablespoons fresh chopped parsley (optional)
- salt to taste
Set a pot of salted water to boil, for the pasta. When the water comes to a boil, cook the pasta according to the instructions on the package.
While the water is heating, heat the oil in a frying pan over medium heat. Add the garlic and red pepper flakes and cook for half a minute. Add the sweet red pepper and mushrooms. Cook for a few minutes, stirring frequently.
Add the wine to the mushroom mixture. If the leafy green vegetable has firm stalks (like bok choy), add it as well. If it is entirely soft (like spinach), add it after five minutes. Simmer the mushroom mixture until the liquid is completely evaporated.
Drain the pasta and add it to the mushroom mixture, along with the cream substitute. Add the fresh ground grains of paradise or black pepper. Season to taste with salt. Stir until the cream is absorbed. Garnish with parsley.
Serves two when accompanied by a salad.
To make this, I pan-fried chanterelles in a bit of oil. Meanwhile I cooked the pasta in boiling water along with one toe of garlic, which I later disposed of. The mushrooms are so delicate in taste that any more direct garlic would have overwhelmed them. I added some frozen peas just before draining the pasta. The pasta, together with the peas, were added to the mushrooms, along with salt, pepper, and oat cream. I cooked it until the cream coated the pasta. I topped it with parsley.
I don’t think this really qualifies as cooking. I found that my local Turkish shop carried dried Kayseri mantı filled with tofu, so naturally I had to try it. I served it with haydari, paprika powder and paprika paste.
Of course it was not as delicious as fresh mantı, but I was pleasantly surprised by how well the non-traditional filling worked.
To make this pasta salad, I first soaked a handful of cashews in warm water, before blending them with a little water, one small clove of garlic, a bit of nutritional yeast, and half of a teaspoon of Dijon mustard. I then cooked the pasta, along with the carrots and broccoli, which I did not want to eat raw.
While the pasta and vegetables were cooking, I rinsed some tinned corn, sliced olives, chopped yellow and red sweet peppers, chopped cucumber, and chopped parsley. I rinsed the pasta, broccoli and carrots in cold water to chill them, then mixed them with the remaining vegetables, the cashew sauce, black pepper, salt, and olive oil.
Obviously the vegetables can be changed to taste – I meant to add some frozen peas to the pasta just before draining, but discovered I had run out – as the main thing about this dish is that it has a very light sauce instead of a heavy mayonnaise one that is typically found in pasta salads.
I tried this dish of cold ramen noodles using vegetable ingredients: vegetable stock in place of chicken stock, and fried tofu in place of chicken. I also used light miso instead of a red because that is what I had. I left off the tomato and included courgette/zucchini, sweet pepper, and rehydrated shiitake mushrooms. Finally, I didn’t use ramen noodles at all but udon.
The recipe didn’t provide instructions for cooking vegetables, so I par-boiled the carrot and courgette, then pan-fried them, along with the mushrooms and sweet pepper, with ginger. I deglazed the pan with sake. Both the sauce and the vegetables had a lot of flavour.