DDD #118 – Vegan Cauliflower Gnocchi with Arugula Pesto

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.


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Arugula Pesto

INGREDIENTS

Handful of fresh basil

1/4 cup olive oil

3 garlic cloves

juice of 1 lemon

1/3 cup nutritional yeast (or vegan Parmesan)

1/3 cup vegan Parmesan

1/2 cup pecans (or other nuts)

5 oz fresh arugula

S&P

DIRECTIONS

Blend in a food processor until smooth.  Add water or more oil if it is too thick.  Season with S&P.  Set aside.

Cauliflower Gnocchi

INGREDIENTS

1 head cauliflower – cut into florets

Flour

GARNISH: basil, parsley, or lemon wedges

DIRECTIONS

Heat the oven to 400 degrees & roast the cauliflower for 20-25 minutes.  Allow to cool.

Pulse the cauliflower in a food processor until it is finely chopped.

Put some flour on a kneading space.  Knead just enough flour into the cauliflower until you have a nice, dough that is no longer tacky.  Use as little flour as possible or your gnocchi will be too dense.

Quarter the dough & roll each quarter out to a long snake that is about 3/4 inch thick.  Cut your gnocchi in about 3/4 inch pillows.  You can rill them on a fork or gnocchi board (below) – to aid in making sauces cling but that is unnecessary.

If the gnocchi are still tacky, dust with more flour.  Set aside until you are ready to eat.

When ready, heat the pesto.  Bring salted water to a rolling boil.  Put the gnocchi in the water & boil until they float to the top – a few minutes.  Drain & toss with the pesto.  Garnish with fresh basil or parsley or lemon wedges.

To freeze some, put them on a floured cooking sheet or on a cooking sheet with parchment paper & freeze flat.  Once frozen, you can transfer them into any other container – even a Ziploc bag.  Always put frozen gnocchi into water at a rolling boil without letting them defrost first – or they will become a gooey mess.

 

DDD #113 – Vegan Heirloom Tomato Tart (Pie) with Homemade Buttery Crust

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I keep throwing softballs like this out there to you kids.  Softballs in that the recipe is easy & the result delicious.  When, oh when, will you trust me & try one?

This one is almost like a quiche but uses no eggs or heavy cream – and it is vegan!  I used three colors of heirloom tomatoes but any tomatoes would work, even cherry tomatoes, I suspect.

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For the pastry crust

makes two tarts

INGREDIENTS

2 1/2 cups flour

1 tsp salt

1 tsp sugar

16 TBS ice cold (even frozen) vegan butter

1/4 cup or more of ice water

Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan

makes two tarts

INGREDIENTS

Pie crust – uncooked

5-6 heirloom (or other) tomatoes – sliced thin

2 cups fresh arugula

2 cloves garlic

1 (14 oz) block firm tofu

4 oz vegan cream cheese

2 slices of your favorite flavor vegan cheese

1/4 cup vegan Parmesan – grated  (plus a bit extra for topping – optional)

S&P

Basil – as garnish

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DIRECTIONS

For the pastry crust

Put the flour, salt & sugar in a food processor.  Pulse to blend.  Then, 1 TBS at a time, pulse in the cold butter until it is all incorporated.  Add a few TBS water & pulse until little balls of dough begin to form & it falls away from the bowl of the processor.

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Remove from the bowl & press into two balls – one a tad larger than the other.  Press flat, wrap in plastic wrap & chill for about an hour.  Let it sit at room temperature for about 15 minutes before you roll it out.

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DIRECTIONS

for the Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan

Heat the oven to 400 degrees.

Press the dough into a greased pie or tart pan.  A traditional pie dish is absolutely OK to use – as is a spring form pan.  Slit the crust at the bottom and par-bake it for 7 minutes.

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Put the sliced tomatoes on paper towels, salt them & press more paper towels on top.  If your tomatoes are very wet & seedy, squeeze some of the seeds out to avoid excess moisture in the pie.  You can see that I did this with my red tomatoes.

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Meanwhile, blend the tofu, cream cheese, cheese slices, vegan Parmesan, arugula & garlic in a blender or food processor.  Season with S&P.

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When the crust has baked 7 minutes, top with the cup of grated Parmesan, the tofu mix & the drained tomatoes.  Add some S&P.  Maybe sprinkle some grated vegan Parmesan on top.  Drizzle a bit of olive oil on top.

Bake for 45-60 minutes – or until the ricotta is set.  You might need to wrap the edges of your pie with foil (or one of these cool silicone things – the red thing below – that I got at Bed Bath & Beyond) to prevent the crust from over-browning.

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When the center seems set, allow this to cool for at least 15 minutes before cutting into it.  It can be eaten warm or room temperature.

Garnish with basil & eat it up!

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DDD #111 – The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

match the lime juice with an equal part of olive oil so it is 50/50.

Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

OPTONAL  – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)

DIRECTIONS

Make the dressing while the veggies are grilling.

Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times.  Do the same with the red pepper & asparagus.  Set aside.  Grill the corn in the husks until blackened on the outside.  Cool & throw the husks away then cut the corn from the cobs.

Now – just assemble the salad the way you would any other.  If there are going to be leftover veggies – do not dress them.  They will stay fresher in the fridge undressed.

Serve & enjoy!!!

 

DDD #92 – Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

serves 4

for the vinaigrette

2 lemons

olive oil

Balsamic vinegar (optional)

S&P

for the salad

1 cup walnut pieces

2 fennel bulbs – sliced as thinly as possible

2 large granny smith apples – cored & sliced as thinly as possible

2 or more cups arugula

 

INSTRUCTIONS

Squeeze the two lemons – getting as much juice as possible.  Whatever you get there – add an equal amount (or a tad less) of olive oil.  Season with S&P.  Add a splash of balsamic, if you like.

In a dry pan, toast the walnut pieces until they become aromatic & just begin to brown.  A minute or 2.  Set aside off of heat.

Toss the sliced apples, fennel & arugula & nuts.

Serve with dressing.

 

 

 

Pasta Salad with Arugula Pesto & Feta Cheese (Vegan or Vegetarian)

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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A few months ago, I made the vegan arugula pesto you see above.  I made a lot of it & then I froze it in batches of about 1/2 to 1 cup each – freezing each serving in sandwich baggies – like below.

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They freeze flat – like little DVDs – and take up very little room in the freezer.  Then – you can just thaw it as you need it.  I used some to make this pasta salad for a BBQ this weekend.  I used real feta in this but – at home – I would have used this vegan cheese here – below the feta.  You could do whichever – or leave the extra cheese out entirely.  Your call!  Whatever you decide – this is easy & fresh & tasty!

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Pasta Salad with Arugula Pesto & Feta Cheese (Vegan or Vegetarian)

INGREDIENTS

1 lb pasta – cooked, drained & rinsed in cold water

1 arugula pesto recipe

6 oz feta or vegan cheese – crumbled

1/2 to 1 pint cherry or grape tomatoes – halved or quartered

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DIRECTIONS

Cook the pasta & drain under cold water.

Make (or thaw – if you are using some you froze) the pesto.

Ratio of pesto to pasta is a personal thing.  Start light & add as much as feels right to you.  Mix well.

Stir in cheese & tomatoes.  Season with S&P.

Enjoy!

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Vegan Roasted Fennel & Beets Salad with Arugula, Avocado, Pistachios & Goat Cheese

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Fennel is a divisive vegetable.  The sharp licorice flavor is either something you love or hate, it seems.  But, as with garlic, the flavor of fennel mellows into something else entirely – when you roast it.  It becomes soft & sorta sweet & it compliments this salad nicely.

I used arugula but any mixed greens or baby spinach would work, too.  I added pistachios but any nuts would work – especially if you toasted them a bit first.

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I used this lovely blood orange olive oil but regular olive oil would work.  I used the dark balsamic – but white balsamic would be lovely, too.

And for the goat cheese – I used this stuff (below).   It has the texture of a soft goat cheese & was really delicious.  If you eat cheese – real goat cheese or feta would also work.

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Vegan Roasted Fennel & Beets Salad with Arugula, Avocado, Pistachios & Goat Cheese

Serves 2

INGREDIENTS

4-6 beets (red or golden – no matter)

1 large fennel bulb

2 fists full of arugula or other greens

1/4 cup pistachios

1 avocado – cubed

Vegan soft cheese (or real goat or feta cheese) – quantity up to you

Olive oil

Balsamic vinegar

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Wrap the beets in foil.  No need to even wash them – as that will happen later.  If they are large (mine were about the size of ping pong balls) – cut them into smaller chunks.

Cut the fronds off the fennel (saving some of the dilly leaves for garnish) & cut the bulb in half.  Place on a cooking sheet & drizzle with olive oil.

Place the beets in foil on the cooking sheet with the fennel & roast 30-45 minutes or until the vegetables are soft.  The beets might take longer than the fennel.

When the beets cool – wash them under running water & rub the skins off.  Cut into bite-sized pieces.

Slice up the fennel.

Place some greens on each plate.  Top with beets, fennel, avocado, pistachios & crumbled cheese. Drizzle with olive oil & balsamic.  Garnish with fennel leaves and S&P.

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Super Easy 5-Ingredient Homemade Frascatelli Pasta with Mustard Greens & Parmesan Cheese (Vegetarian or Vegan)

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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My Farm Fresh to You delivery came today & there were mustard greens in there.  I’ve never cooked with them so I Googled them for some inspiration.  And did I find it!!!  The mustard greens in a recipe – sure.  But the revelation is the FRASCATELLI!    I had never heard of frascatelli before & I was intrigued.  It was the photo below (from Bon Appetit) that caught my eye. Looks like gnocchi.  I read more & discovered it was a 2 ingredient pasta that required no tools or resting time.  I had to try it.  Immediately!

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Incredibly, frascatelli is as easy to make as the instructions suggested & I am certain I will be making this stuff over & over again.

The process is to spread out 2 cups of semolina flour & splatter it with water.  Then scoop it up, put it in a colander & shake it around.  Tiny dumplings form & the rest of the semolina falls back to the work surface.  Repeat.  When all my flour was used up – I manually pressed some of the teensy bits into larger dumplings but that is not necessary.  And guess what?  You can cook it immediately & it is done in 30-60 SECONDS.  Yes – seconds.  You MUST try this.  It would be a great thing to make with kids.  I think they would love the process.  Here are the directions from Bon Appetit:

  • Spread semolina flour in an even layer in an 8x8x2-inch baking dish. Fill a small bowl with 1 cup water and set next to dish. Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel. Let stand until water is absorbed, forming individual dumplings, about 5 seconds. Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve. Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet. Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over).
  • Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds. Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet.

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Frascatelli is like a softer cavatelli or a chewier & more dense gnocchi.    Worked great with the cheese & mustard greens but a red sauce or cream sauce or anything would work with this stuff.  Just amazing!  I have no idea how frascatelli was not on my radar until today.

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5-Ingredient Homemade Frascatelli Pasta with Mustard Greens & Parmesan Cheese (Vegetarian or Vegan)

Serves 2 very well

INGREDIENTS

2 cups semolina flour

1 bunch mustard greens (or collard greens or spinach or arugula or chard) – ribs removed & chopped

2-3 TBS butter (or vegan butter or olive oil)

1-6 garlic cloves – chopped

1 cup Parmesan – vegan or otherwise (or any other cheese/vegan cheese you like blended into pasta)

OPTIONAL  – Crushed red pepper, S&P

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DIRECTIONS

Make the frascatelli & set aside.

Prep the other ingredients.

Bring a pot of salted water to a slow boil & immerse the frascatelli.  Stir so it doesn’t stick.  Scoop out a cup or two of the boiling pasta water & reserve it.  In 30-60 seconds – drain the frascatelli & set it aside.

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Heat the butter (or vegan butter or olive oil) in a large saute pan.  Add the frascatelli.  Warm it through – stirring but trying not to crush or mush the dumplings.  I added some crushed red pepper here – about 1 TBS.

Add the garlic & greens.  Stir in a little of the reserved pasta water to wilt the greens.

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Add the cheese & some more pasta water (only use as much water as you need to melt & blend the cheese).  I added a bit of salt & a bunch of pepper.

Serve with extra cheese.

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