9.29.2015

Creamy Tahini Pasta (Vegan)

If you are looking for an alternative sauce when it comes to pasta... you know, you eat it so much you want to change things up? This recipe is one to try, especially if you love Mediterranean flavors. However, instead of Italy - we are heading to the likes of Greece/Cyprus/Lebanon for this dish with the use of eggplant, tahini, and spices. Yum!



For the veggies - saute 2-3 small purple eggplants, 1 zucchini, 2-3 shallots, 3-4 garlic cloves in some oil or water. Season with paprika, tomato powder (optional) and dried oregano. use a large enough bowl so you can add the pasta in when it's done.

Meanwhile - boil water for pasta. When pasta is done reserve some of the pasta water (about 1-2 cups). Mix pasta in with the veggies. I cooked the whole box but only used about 1/2-3/4 of it cooked. Saved the rest for another time.

For the sauce - in a mixing bowl, whisk together 3-4 tablespoons tahini, 2 lemons (juiced), and add this to the veggie pasta mixture. As you stir, add in some of pasta water so the sauce gets creamy and can mix well with everything - you want it to thin out a bit so you have more.

Once everything is mixed and looks creamy, add to serving bowls and top with more spices for garnish (parsely, paprika, salt, and pepper).

Finally, top with some chopped walnuts for crunch.

Enjoy!

9.17.2015

Vegan Creamy Mushroom Paprikash w/ Noodles

Every time I experiment in the kitchen with a new Vegan meal I think it's the best dish I've ever made in my life. Newsflash - all Vegan food is the BEST!

Here is a fantastic recipe for ANYONE to enjoy.

Vegan Creamy Mushroom Paprikash w/ Noodles


Ingredients:

For the Veggie Saute;
2 large white onions, sliced thin
2 tablespoons vegan butter (leave out if you wish, just use some water)
1 tsp salt
4 cups chopped mushrooms
3 cloves garlic (less if you prefer), minced
1 tsp sweet paprika
A few splashes *Vegan Worcestershire sauce
(note: reg Worcestershire is not Vegan - it has anchovies)

For the Sauce;
4 potatoes, medium, chopped and boiled
reserve some of the water from boiling (about 2 cups)
2-3 tablespoons sweet paprika (not smoked)
1 tsp garlic powder
1 tablespoon dried parsley
2 tsp dried tarragon
1 tbs dijon mustard
1 tbs white miso paste
1 tsp dried thyme
2 tablespoons powdered vegan soup stock

1lb Rigatoni or your favorite noodles. (penne or bow ties would be great)

In a large sauce pan, heat the vegan butter, or just add a few tablespoons of water. Add your onions and salt and cook on low for at least a half hour to caramelize them. If you are just using water you will have to add more as you go so the onions do not burn. This is KEY to building the flavor in this dish - you can even sweat the onions for longer. Add the garlic and spices about half way through. Then add the mushrooms and cook another 15 minutes until the mushrooms release their juices and the water cooks down. Add a view splashes of the Vegan Worcestershire. Let this all simmer and caramelize on very low while you make the sauce and pasta.

While you are cooking the onions, bring a pot of water to a boil with the chopped potatoes. When the potatoes are nice and soft, sift them out of water and transfer to high speed blender. Reserve two cups of the potato water and set aside. Fill the pot with more water if needed because now you are going to reboil and add your pasta and cook per the instructions!

For the sauce - add everything in the sauce ingredients list into the blender - and blend on high. Add some water as you go for the right creamy sauce consistency of your choice. Once blended. Add the sauce to the onions and mushrooms. Stir to let it all incorporate and bring this all to one last simmer.

Now it's time to add the pasta to the sauce and onions and mushrooms! Top with some fresh chopped parsley, and salt and pepper if you wish.

Enjoy!