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Tag Archives: pasta

Little Roses Tortellini

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I decided to use ready-made dumpling wrappers for this in place of making my own dough.In retrospect, this was a mistake – most of the gyoza wrappers didn’t stand up the the sustained boiling.

The filling was made of grated beet, cashew cream, salt and nutritional yeast. To make the sauce I first pan-fried the mushrooms in olive oil, then wilted some spinach in the pan, before adding salt, black pepper, and oat cream.

Pretty little parcels, but overall not a success. The sauce was tasty, the filling was adequate, and the execution failed.

 

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Black Pepper Mushroom Pasta in “Cream”

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To make this I pan-fried chestnut mushrooms and black fungus over low heat, then added oat cream and a liberal amount of fresh ground black pepper, plus salt to taste. After the pasta was cooked I added it to the sauce and cooked it a little more. It is topped with a bit of dried parsley.

Kimchi Ramen Soup

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I made a broth with chicken stock, soy sauce, sesame oil, garlic and ginger. I boiled a carrot, chard/mangold stems and black fungus in it, then removed the garlic and ginger chunks. At this point I added the chard leaves, a small sweet pepper, and the noodles. I finished it with the juice reserved from the kimchi I used to make dumplings, a marinated egg, and green onion.

I’ve had a very similar fusion dish at a Japanese restaurant, but with bok choy and bean sprouts instead of chard and black fungus.

Vegetable Pasta with Creamy Garlic Sauce

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Did I mention how delicious the creamy garlic sauce was with the cabbage? Even though I halved the cabbage, I still made the full recipe for the garlic sauce because I knew I would love it. I made it using cashew cream.

I used some of the leftover creamy garlic sauce as a dipping sauce for carrots, sweet peppers and crackers. The rest I used to season this pasta, which I cooked with carrots. Some stir-fried mushrooms and Brussels sprouts completed the dish.

Sabaneh Wa Ruz Bil Sha’riyeh

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This recipe comes from Palestine Plate by Joudie Kal. For me the recipe makes altogether too much rice relative to spinach, but the spinach, garlic and lemon combination is nice.

Orzo with Beetroot

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This recipe combines orzo and beets.  I opted to use spinach in the place of rocket. This dish has a surprisingly delicate and mildly sweet flavour. I do not think the citrus peel is required.

The author recommends adding feta if you like, or skipping it for a vegan version.

Linguine with Lemon, Garlic and Vegetable

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This is an example of a simple pasta I threw together for lunch. To make it, I cooked two cloves of minced garlic in olive oil while bringing the pasta water to a boil. I added thinly sliced courgette/zucchini and salt to the pan and cooked the vegetable while the pasta cooked. After draining the pasta, I added it to the frying pan along with black pepper and juice of half a small lemon.

A similar dish could be made from any other vegetables. The picture below shows the same dish with broccoli and dried chilli flakes. In this case I cooked the broccoli together with the pasta, albeit for only half as long.