Orange lasagna and cocktail syrup. Continue reading
Carrot cheez, farmers markets, bagels + things that are not bagels. Continue reading
Here’s the story of how I used a recipe from Vegweb.com in 2014. Continue reading
Girl buys nettles. Girl says “OW”. Girl eats nettles and fancy mushrooms, like she does. Continue reading
It’s soup for dinner. And lunch. And so forth. Continue reading
With VeganMoFo VII mere weeks ahead, I’ve been busy brainstorming and beginning to prepare, so it’s time to put aside the recipe posts and mason jars with the realization that August is truly moving forward, and share some good old-fashioned vegan food porn* glory, starting with one of the many handcrafted highlights… Continue reading
First things first, Happy Vegan Pizza Day! If three little things weren’t standing in the way of my own pizza-making ambitions today, well, I’d have some dough rising right now. Instead, I’m melting into a puddle of freckles as it’s … Continue reading
A note for those who came here via the PPK 100 of 2012 – Thanks for stopping by! The following is an account of how to make your own bitters via individual tinctures. If you’re looking to make your own syrups … Continue reading
Pea shoots are wonderful. The flavor is just so damn…fresh. I picked up a bunch from my weekly trip the farmers market last weekend, and while my first thought was to serve them fresh with lemon juice on top of beet burgers, I ended up sauteing them, yet again, and the result was lovely.
It was one of those casual, homemade meals, that I swear, can make your evening. It had been some times since I had made pasta – let alone, traditional (and beloved) white pasta – and on top of that, it was a clean-out-the-fridge meal that utilized two farmers market purchases: the sun-dried tomatoes I picked up in Eugene last month, and the aforementioned pea shoots. Inspiration, am I right?
Here’s the gist:
Saute four cloves of minced garlic in olive oil for 2-3 minutes, add 3 ounces of sun-dried (truly dried) tomatoes, a pinch of sea salt and a dash of pepper – I used freshly ground white. Add enough white wine to cover and bring to a boil. Stir in a teaspoon of white miso, a squeeze of fresh lemon juice, half a tablespoon of Earth Balance, and simmer, covered, stirring occasionally, for 10-15 minutes, or until the sauce has reduced. Had it been two months ahead, I would have thrown in some cherry tomatoes.
Boil water for pasta – I used capellini, which cooks in under 3 minutes. Immediately after you put the pasta in to cook, saute 3 cloves of thinly sliced garlic in a little bit of olive oil in a separate pan, and stir in washed pea shoots. I find the long pieces classier, for whatever reason, and enjoy that delusion, but feel free to cut them. Add a splash of water or white wine or broth, stir, and cover until wilted. At this point, your pasta is likely done, so drain it, toss it with the sauce as desired, and plate over wilted pea shoots, making sure to include the garlic. I served this dish with nooch on the side, but didn’t find it calling for any. What I did enjoy was a chilled glass of white, of course.
The final plate was garnished with nothing more than fresh, flat-leaf parsley.
It’s true. Get Sconed! <3 extra virgin olive oil.
White pasta fans, you’re in luck.
I’ve spent much of the past 2 days on the phone with my sister, who just returned from a 3 week vacation in Italy. She spent her days working on small farms and her evenings sipping red wine. I’m so proud, and my kitchen has been thinking of her as I recall the brief Sicilian wanderings of my early 20s.
This isn’t the first nut-based alfredo that’s come my way, and barring any further, emerging allergies, won’t the be the last. And I just can’t put into words how stellar and succulent the Earth Balance sautéed morels were with this. Wait.
Cashew Miso Alfredo
- 1 cup soaked raw cashews
- 3/4 cup water
- 2-3 cloves worth of sliced garlic
- 1 tablespoon extra virgin, cold pressed olive oil
- 2 tablespoons nutritional yeast
- pinch freshly grated nutmeg
- pinch fresh thyme
- 1/2 – 1 teaspoon white miso (less can be more – same goes for the garlic)
- salt & pepper (preferably white), to taste
- fresh parsley
- Saute the sliced garlic in the olive oil for 3-4 minutes over medium heat.
- Remove from heat, and carefully add to blender, along with the rest of the ingredients, with the exception of the parsley.
- Gently reheat in a small saucepan, and whisk in more water if needed.
- Serve over pasta or other entrée, and sprinkle with fresh parsley and additional pepper, if desired.
Tomatoes are having a slow start this summer. Sadness. I finally spotted some at the Montavilla Farmers Market a couple of weeks ago, and I’ve grabbed a pint at every market since then. Fast forward a couple of more weeks, and I’m impatiently expecting true sweetness!