Category Archives: Pasta

Spaghetti with Beanballs and Marinara Sauce

So, using the same recipe to make Vegetable Lo Mein, I used it for in the Spaghetti with Beanballs and Marinara Sauce from Veganomicon.

First I made the Spaghetti. While that is drying, I made the Marinara Sauce. (Just so you know I double the following recipe.)

Ingredients:
2 tsp Olive Oil
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
Ground black pepper to taste

Directions:
Add oil and garlic to saucepan over medium heat until fragrant, careful not to burn. Add the remaining ingredients, cover, and raise heat to simmer. Reduce to low and stir occasionally while making bean balls.

Beanballs recipe ( I also doubled)

Ingredients:
1 (20 oz) can kidney beans, rinsed, drained
2 Tbsp soy sauce
2 Tbsp tomato paste
2 Tbsp Olive Oil
2 cloves garlic, minced
1/2 cup plain bread crumbs
1/4 cup vital what gluten
1/2 tsp dried oregano
1/4 tsp dried thyme

Direction:
Heat beans in microwave for 30 seconds. Mash beans in mixing bowl until no whole beans are left. Add soy sauce, tomato paste, 2 Tbsp olive oil, garlic, bread crumbs, wheat gluten, and herbs. Use hands to knead together until everything is combined.

Roll the bean mixture into walnut sized balls (I used a medium size ice cream scoop). Don’t make too big.

Preheat a large skillet over medium heat. Pour 1/4 inch of olive oil into pan, then add half the beanballs. Cook until brown on all sides.

Once done add to marinara sauce.

Serve over top spaghetti and with Italian bread.

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Vegetable Lo Mein Made with Homemade Vegan Pasta

So, I recently purchased pasta attachments for my Kitchen Aid mixer.  I wanted to try my hand at homemade pasta.  Also,  I had this craving of vegetable lo mein.

I got the recipe for homemade pasta* from a blog site called Vegan Dad.  Below is the recipe with a few modifications.

INGREDIENTS
Makes 1 lb
– 1 cup all
purpose flour
– 1 cup semolina flour
– dash of salt
– 1 tbsp olive oil
(optional)
– about 1/2 cup water (plus 1/4 cup extra)

Directions:
1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.
2. With motor running (around speed 6-8), drizzle in oil and then the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together.
When it does this, it is ready.  I had to actually add more water because it wasn’t coming together.
3. Remove dough from processor and knead briefly until smooth. Pass through your pasta machine as per its instructions, dusting with semolina flour as needed.

Dry the pasta for 30-45 minutes.
Meanwhile, saute the vegetables.  I added 2 Tbsp canola oil and 1 Tbsp Sesame Oil.  I used 1 sliced red onion, 3 peeled and chopped carrots, 1 bag of snap peas, 2 red and green peppers each sliced and seeded, and 2 cups bean sprouts.  Once vegetables soften turn the heat to low.

Next, cook the pasta in boiling water with a little bit of salt.  Stir occassionally for 3-5 minutes until the pasta can stick to a woodened surface.

Drain the pasta.  Add to the vegetables and stir.  Add about 1/4-1/2 cup of soy sauce.  Not too much you don’t want it to be salty.  Remove from eat and rest for 5 minutes.

Then serve.

*Of course if you don’t want to make the pasta, purchase a 1lb box of whole wheat spaghetti.

It is very delicous, and can say it makes good leftovers. 🙂

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Number 1 Comfort Food: Mac & Cheese

Comfort Food: Mac & Cheese

[Sign] Mac & Cheese. The perfect meal to eat when watching a movie or a marathon of one of your favorite t.v. shows. You are all cuddled up on the couch with a fleece blanket, and enjoying the cheesy goodies of the spiral or elbow noodles. [Sign]

Ok. Now I am going to take this recipe, and change it into a vegan, gluten free enjoyable dish.

Ingredients:
2 boxes of gluten free spiral, elbow, or shell noodles (like Quinoa)
¼ cup (½ stick) non-dairy butter, cubed

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4 cups non-dairy milk
2 Tbsp egg replacement + 6Tbsp water (mixed)
½ tsp black pepper
8 oz. vegan shredded cheddar cheese (like Rice cheese)
4 oz vegan cheddar cheese cubed (like Almond cheese)

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Directions:
Preheat oven 350 degrees.
Pour milk into pot. Boil. Stir consistently until reduced by half. Cool.

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Cook pasta according to package directions.
Whisk together milk, egg replacement mixture, and black pepper. Add to pasta, stir. Add the shredded cheese and cubed cheese. Cook over medium low heat, until cheese melts.

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Pour into 2 quart casserole dish.
Bake in the oven no longer than 30 minutes.

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It is now time to sit back with a bowl, and bask in this warm filling dish.

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