Rhymes With Vegan

creamy white bean and basil stuffed cannelloni w/ fresh kalamata olive red sauce

this was one of those dishes my brain created and i just had to see it through.  i wouldn't rest until this dish was made, success or failure, it was a done deal for me.

you see, i kept craving something comforting and warm, and pasta always seems to satisfy that need.  but i didn't want your basic run of the mill angel hair or spaghetti, i wanted something creamy and rich. 

something that would satisfy all of my senses. 

folks, meet the meal that will satisfy all of those things, and then some.

 

creamy white bean and basil stuffed cannelloni w/ fresh kalamata olive red sauce

 

serves 3-4

6 cannelloni pasta shells

1 can white beans (14.5 oz.)

1 1/2 cups fresh basil (reserve 1 tbsp for garnish)

3 cloves garlic – minced

½ vidalia onion - chopped

¼ cup white wine

1 ½ cups stock (have a little extra available for the beans if needed)

1 can chopped tomatoes

1 tbsp tomato paste

¼ cup red wine

3 tbsp kalamata olives – chopped

crushed red pepper

silk creamer (optional)

olive oil

salt

pepper

 

in a medium sized pot, heat 1 tbsp olive oil.  add ½ your garlic and onions, salt and pepper and cook until the onions are transparent.  add your can of beans, 1 cup basil, stock and ½ tbsp crushed red pepper.  cook and reduce down.  if need be, add a little more stock.  once you get to a semi-thick consistency, you can remove and let cool.

in a skillet, heat up 2 tbsp olive oil, and add the rest of your garlic, onions, salt and pepper.  add your chopped tomatoes, red wine, ¼ cup basil and crushed red pepper.  bring to a boil, turn down heat and let simmer for 15-20 minutes.  you can now add your tomato paste to thicken.  add your kalamata olives and let cook another 10 minutes.

in a large pot of boiling, salted water add your pasts shells and cook until al dente, remove and drain.

with an immersion blender, blend your white bean mixture until smooth and creamy.  you can use a little silk creamer for extra creaminess, if needed.

fill each pasta shell with the bean mixture.  top with the kalamata red sauce and garnish with fresh basil and crushed red pepper. 

serve with a crisp white wine.

enjoy!

damn good garden tomato pasta sauce

it's been a weird summer weather wise, but fortunately for us, and probably for many of you as well the garden goddess always blesses us with delicious heirloom tomatoes.

so, in honor of her and the dozens of tomatoes we have, i put together a delicious pasta sauce to use on all of your favorite goods from seared tofu to grilled flatbread.

garden tomato pasta sauce

3 cloves garlic - chopped

1/2 yellow onion - chopped

1/2 cup fresh basil - chopped

1/2 tbsp - crushed red pepper flakes

1 1/2 tbsp tomato paste

1 tbsp olive oil (keep a bit for a final drizzle)

4 garden tomatoes - boiled, skinned and blended

1 cup red wine

1 tsp sugar

1 tsp oregano

1/4 cup water **(optional)

salt and pepper to taste

(for those of you who don't use fresh tomatoes very often for sauce, it's really quite simple and fun.  what i do is bring 4 quarts of salted water to a boil.  then, after coring my tomatoes i add them to the salted water.  let them cook until the skin begins to split pretty well.  remove them and let cool.  once they are cooled off, you can peel the skin off.  throw them into a blender and voila!, tomato sauce).

in a medium skillet heat your oil. add the garlic, onions and a pinch of salt and pepper.  cook until the onion begins to sweat, then add your tomato paste and red wine.  reduce for approximately 5-7 minutes. the color should be a deep red, almost purple.

add your blended tomatoes, oregano, sugar and red pepper flakes.  add a pinch of salt and pepper to taste.

**(if you find your sauce to be a bit too thick, feel free to add the 1/4  up of water).

right at the end add the fresh chopped basil, a drizzle of olive oil and salt and pepper if needed.

pour onto your favorite pasta or use as a dip for garlic bread.

serve with a glass of cabernet.

enjoy!

 

asparagus stuffed manicotti w/ creamy cashew basil sauce

one of my best friends, erin, challenged me.
i won.

results can be seen below.

asparagus stuffed manicotti w/ creamy cashew basil sauce

8 manicotti
2 cup raw cashews
3-4 cloves fresh garlic - minced
1/4 cup white wine
1/2 tsp nutmeg
1 cup fresh basil - chopped
2 large shallots - minced
olive oil
1 medium sized bunch asparagus - cut into 2 in. pieces
1 cup shredded tofu
1 tsp oregano
1 tbsp old bay seasoning
1/2 cup chopped raw walnuts
1 package cremini mushrooms
1 small yellow and red tomato - chopped
salt and pepper

heat oven to 375.

(if you have the time, let the cashews soak in hot water overnight.  if not, try to let them soak for at least an hour before use, to get them softened up).

cook the manicotti noodles per the package directions.  set aside until ready to stuff.

in a small saucepan, steam your asparagus until soft to the bite.  approximately 4-6 minutes.  remove from heat and immerse in cold water to stop the cooking. 

shred your tofu and add it along with 2 tbsp minced garlic and 1 tbsp olive oil to a large skillet.  add 2 tbsp old bay seasoning, 1 tsp oregano, salt and pepper.  continue to cook until the tofu is a caramel color.  add 1 cup chopped cremini mushrooms.  cook for another 3-4 minutes.  remove from heat.  you can now add your asparagus and walnuts.  mix together well.

in a medium skillet heat 1 tbsp olive oil.  add the rest of your garlic and your shallots.  heat for 3-5 minutes to bring flavors forward and soften the shallots.

in the meantime, use an immersion blender or food processor to cream your cashews.  to do this, you will want to dump out the water the cashews have been sitting in and refill.  use enough water to immerse the cashews, with a 1/2 in above.  add this to the food processor or use the immersion blender and blend until milky and smooth.  if it is too thick, add some more water.  you want it to be a little milky because the cashew cream will thicken greatly upon adding heat.

you can now add your cashew milk to the skillet with the garlic and shallots.  combine at a low to medium heat. as it thickens you can now add your white wine, nutmeg and basil.  let cook until the flavors have melded together, approximately 6-8 minutes.

be sure to leave a little asparagus, mushrooms and basil for garnish.

it's time to stuff your manicotti.

stuff each one with the tofu/asparagus mixture.  add a little of your cream sauce to the bottom of your casserole dish, so they won't stick.  lay each one down. pour the cream sauce over the top.  sprinkle a little more nutmeg, if you desire.  reserve a little of the cream sauce to use once plated.

cover with foil and cook for 25-30 minutes.

garnish with the asparagus, mushrooms, basil and tomatoes.

serve with a pinot.

enjoy!

one helluva pasta salad

and so simple to make.

i made this for my friends cabin week, and it was by far the big hit.  i don't think my friend elissa took her damn fork out of the bowl once!

how best to describe this scrumptious dish?

the creamy dressing on top of the clingy noodles (but clingy in a good way)
the bite of the red onion next to the sweet creaminess of the peas...oh my.
the earthiness of the spinach and walnuts with the tang of vinegar.

your mouth will thank you, trust me.

(oh, and bring this to a family get together....your aunt bert/bezzie/beatrice will never know what hit her).

one helluva pasta salad

1 package rotini noodles
1/2 red onion - chopped
1 package of fresh spinach - chopped
1 bag of frozen peas
1 cup toasted walnuts - chopped
1 1/2 cups dairy-free mayo
2 tbsp red wine vinegar
2 tbsp fresh chopped dill
2 tbsp fresh chopped chives
1 tbsp olive oil
salt and pepper to taste

prepare your dressing first, as the longer it marinates, the better it will taste.

in a small bowl combine your non-dairy mayo, vinegar, chives, dill and a little salt and pepper.  whip together and put into the fridge to chill.

prepare your noodles as directed on the packaging.
drain and set aside.

the first thing to add to the noodles is your chopped spinach, the warm noodles will wilt it a bit to a desired bite.

then add your peas and onions.

pour your chilled dressing on top, add the walnuts, a bit more salt and pepper and mix together well.
set in the fridge to chill for at least an hour.

serve with a hunk of baguette and a glass of white wine.

enjoy!

out of pocket

i'm heading to a cabin with my good friends for the next 5 days so i'll be unable to do any posts (we will be completely isolated...no cell phones, no nothing).  so, until we meet again (on monday) here's a little peek into what we'll be eating while we're relaxing with a nice cold one.

have a great week!

 

 

a spring red wine pasta w/ asparagus, leeks and garlic

sometimes i'm craving pasta, but i'm just not interested in making a red sauce from scratch. yes, i could go out and buy a jar of pre-made sauce, but let's be honest here, most jarred sauce is too sweet or too boring. so today i thought i would add some sweetness AND color without the red sauce by making the noodles red! and then, of course, toss in some fresh veggies to top it off. can you tell i'm in desperate need of spring and color??

red wine pasta with asparagus , leeks and garlic

1/2 bunch of fresh asparagus - sliced into 1 inch pieces
2 leeks - sliced thin
4 cloves garlic - chopped
4 cups red wine - preferably a sweet wine such as red zin or chianti
1 handful of thin spaghetti
1 tsp sugar
1 tsp crushed red pepper flakes
olive oil
salt and pepper to taste
1 onion boullion cube - crushed


in a medium pot, bring 5-6 quarts of water to a boil.  add some salt and a dash of olive oil, then add your asparagus and cook them for 3-4 minutes.  drain right away and place the asparagus into cold water to keep them from over cooking.  set to the side.

in the same pot, bring another 5-6 quarts of water to a boil.  cook spaghetti for approximately 4 minutes. drain your pasta.  add your red wine and sugar to pot and boil for 2-3 minutes until wine is reduced a bit.

add spaghetti and stir until pasta is coated. you will now need to bring this to a boil, stirring occasionally until most of the wine is absorbed, pasta should then be al dente.

in a skillet at medium heat add some oil, garlic and leeks.  cook until the leeks have softened a bit.  add your asparagus, red pepper flakes, salt, and pepper.   stirr together over low heat until the flavors have married.

plate your spaghetti then add your asparagus and leek mixture to the top.  add your crushed onion boullion and salt and pepper to taste.  drizzle with a bit of olive oil right before serving.

serve with a big glass of the ol red wine.

enjoy!

creamy 3-pepper pasta

i love pasta.  i really do, but sometimes capellini with olive oil or even a red sauce can become just plain boring.  so i decided to whip up some creamy pasta...something that will linger in your mouth just a little bit longer on a chilly spring evening.

creamy 3 pepper pasta

4 tablespoons earth balance
3 cloves garlic, pressed
3/4 c. soy cream or blended silken tofu
1/2 cup chopped fresh basil
1/2 red pepper, sliced; 1/2 orange pepper, sliced; 1/2 yellow pepper, sliced
1 large shallot, minced
1 package super firm tofu - sliced into "cutlets"
2 cups penne pasta
2 tbsp fresh chopped parsley
2 onion bouillon
3 tbsp olive oil
salt and pepper to taste

in a medium skillet, heat 2 tbsp oil and add your cutlets.  fry up until they are a golden brown on each side.  remove from heat and let cool. once they are to room temperature, slice into strips.  in that same skillet add your peppers and shallot and let cook until slightly soft to the bite.

in a medium pot, bring 4 cups water to boil and add your pasta.  once al dente, remove and drain.

in another small pot add your garlic, earth balance, soy cream or blended silken tofu, onion bouillon, pepper and 1 tbsp olive oil.  bring to a boil and then let simmer for 10-15 minutes.  add your fresh basil in the final 3-4 minutes of cooking.  if you should need to thicken your cream sauce a bit, add a little brown rice flour and whisk together.

toss together the pasta, peppers and cream sauce.  for each serving add a sliced tofu cutlet and garnish with fresh parsley and fresh cracked pepper.

serve with  good baguette and a glass of cabernet.

enjoy!

 

mee kah teeh

in minneapolis there is a great thai restaurant that makes this yummy rice noodle and red curry dish (a.k.a. mee kah teeh!). back in the day, i used to eat it, but not anymore cause they can't strip the fish sauce out of it and make it vegan... i know because i've asked. so, i decided it was time to replicate this warm and spicy melding of flavors myself. my version is just as delicious. fish sauce? who the hell needs it!!!

mee kah teeh

2 tbsp peanut oil
1 can lite coconut milk
2 tbsp red curry paste
2 tbsp tamari
2 tbsp brown sugar
1 cup frozen peas
2 packages seitan (or tofu if you prefer...when i make this again, i would use tofu instead as the seitan has a flavor already)

2 cups bean sprouts
1 tbsp red pepper flakes
1/2 squeezed lime juice
1 lime
1/2 cup crushed peanuts
1/2 cup fresh chopped cilantro
1/2 package of thai stir-fry rice noodles

in a medium pot, bring water to a boil. remove from heat. immerse 1/2 package of the rice noodles into hot water and let stand for 8-10 minutes or until noodles are soft. drain; rinse with cold water.

in a wok or skillet, heat your oil and add your seitan or tofu. cook for approximately 6-8 minutes for a slight golden brown. add your coconut milk, red curry paste, brown sugar and tamari. let simmer for 20-25 minutes (the flavors will blend).  then add your lime juice, red pepper flakes and peas. let cook for another 8-10 minutes.

in a separate mixing bowl, combine your curry mixture with the bean sprouts and your cooked noodles.

garnish with crushed peanuts, cilantro and a little slice of lime.

goes great with a cold glass of pinot grigio.

enjoy!

a post holiday meal

The holidays are tough on the ole' waistline. Inevitably there are mountains of cookies and cakes and bars and other goodies I like to refer to as "Christmas crap." You fill up, and fill up some more, and pretty soon you're feeling like a mountain yourself!

Last night, I felt the need to download from all the heavy foods I've been consuming lately so I whipped up this light and delicious pasta dish. The thin capellini noodles combined with some fresh tomato, basil, and olive oil were a welcome departure from the mounds of dough that have most recently been fueling my gullet.

So, if you're ready to detox from the Christmas crap, this is a quick fix!

capellini  with Garlic Infused Olive Oil, Tomatoes and Fresh Basil

1 package of capellini noodles
2 Tomatoes
Handful of fresh basil
4 cloves of garlic (minced)
Salt and Pepper to taste
1 baguette
Olive Oil

To start, heat a skillet and add 1/4 cup oil.  Once the oil is slightly warm add the minced garlic, turn the heat off and set to the side.  Let sit for 15 minutes.

Chop your tomatoes into 1/4 inch cubes.
Chop the fresh basil.

Heat the oven to 375.
Slice the baguette into 1 inch slices.
Brush some of the infused olive oil onto each slice of the baguette.

Put into oven until browned and crispy.

Heat the water. Add a pinch of salt.  Bring to a boil and add the noodles.  Cook until al dente (approximately 4-6 minutes)

Strain the noodles.

Toss with the tomatoes, more oil and the fresh basil.
Add salt and pepper to taste, and serve immediately with a your warm baguette toasts and a glass of your favorite red wine.

Enjoy!

vegan pasta bake

a few years ago, on a visit to Belgium, meagan remembers sitting in a little tiny pub in a small town, possibly brugges. after dark, all the locals, bundled in their big, warm sweaters, would cram into this charming stone-walled cafe and order up large pints of dark beer and small bowls of baked pasta. everyone huddled over their steaming dinners, laughing and talking and drinking in friendship, warmed the heart of the traveler. how to take this snug and cozy meal and make it vegan style became the challenge. meagan's pasta bake became the answer.

meagan's vegan pasta bake                                            

1/2 lb. angel hair pasta
fresh spinach, two large handfuls chopped
8 oz.cremini (baby bella's) mushrooms, chopped
fresh basil, 7 or 8 large leaves, chopped
garlic, 3 large cloves, chopped
1/2 vidalia onion, chopped
2 T. vegan cream cheese
15 oz. can tomato sauce
2 oz. red wine
olive oil
salt and pepper

heat 2 T. olive oil in a skillet and saute mushrooms. add spinach and a pinch of salt and saute. drain and set aside.

heat 2 T. olive oil in a stockpot. add chopped garlic and onion and saute until onions begin to sweat. add tomato sauce and salt and pepper and heat to simmer. add red wine, stir, cover and bring to boil. add vegan cream cheese and stir to heat. remove from heat, then fold in basil. set aside.

in a saucepan bring pasta water to boil with a dash of salt and olive oil. add pasta and cook to al dente. remember pasta will cook more as dish bakes in oven. drain and set aside.

in a skillet heat 1 t. olive oil and saute remaining garlic. mix all ingredients together and place in a baking dish in a preheated 375 degree oven. bake 20 minutes covered, remove cover and bake ten minutes more to brown top.

serve with toasted baugette brushed with garlic olive oil. spectacular! (serves 4)