DDD #96 – Vegan Parsley Herbed Potato Gnocchi

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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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Click the image about to watch the gnocchi video.

OK – spicy marinara is really arrabbiata – I know.  And I have posted many versions of simple pasta sauce before but I am just gonna go ahead and post another here.  Pasta sauce is so easy – there is no excuse to buy bullshit jarred sauce at a far greater price.   HERE is one you can make in the time it takes your pasta to cook.  But – in a pinch – your favorite jarred sauce will do.

I used some wrinkly sad cherry tomatoes in my sauce.  Every time I consider whether produce is still edible, I think of the Diary of Anne Frank.  They lived on sub-par or rotting produce.  For years.  So, I am usually guilted into finding a way to use the questionable items.

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Gnocchi are remarkably easy to make, too.  Once the potatoes are baked – it can all come together pretty quickly & so incredibly delightfully.  This recipe should feed 4 pretty easily but if you want to save a bunch for the future – simply put uncooked gnocchi on a cookie sheet lined with parchment paper.  Put the sheet in the freezer & once the gnocchi are frozen, put them into sandwich bags in the freezer.  When you want to eat them – boil them frozen or they will get gooey.

In the past, I have made these with eggs but this recipe is vegan & they came out SO LIGHT & PILLOWY!   I will never use eggs in gnocchi again.  I had to subsidize my Russet potato quotient with some random yellow potato.  It didn’t hurt anything.  But try to use Russet because of the starch & moisture factors.

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Vegan Parsley Herbed Gnocchi with a Spicy Basil Marinara

INGREDIENTS

for the gnocchi

3 lbs Russet potatoes

1 TBS olive oil

1 cup chopped fresh parsley

1 1/2 cups (plus more) flour

S&P to taste

for the spicy basil marinara

1 6 oz can tomato paste

2 28 oz crushed tomatoes

30 grape or cherry tomatoes – quartered

1 TBS olive oil

6 garlic cloves – chopped

1/2 cup chopped basil

1-3 tsp crushed red pepper – optional

S&P to taste

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DIRECTIONS

for the spicy basil marinara

Heat the olive oil over medium heat & saute the garlic for about 30 seconds.  Add the tomato paste & fry another minute or so.  Add the crushed tomatoes, chopped tomatoes & basil & about 1 cup of water.  Add the crushed red pepper – if using.

Simmer covered on low for the hour it takes to bake the potatoes.

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for the parsley herbed gnocchi

Heat the oven to 400 degrees.  Bake the potatoes (directly on the rack) for an hour or until soft.

Halve the potatoes & let cool a bit & then peel them.  If you have a ricer – rice the potatoes.  Otherwise – mash’m up good with a potato masher.

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Mash in the olive oil, parsley & some S&P.  By hand, incorporate the flour 1/2 cup at a time until you get a dough that you can handle without it being too sticky.  Depending on the sort of potatoes you used & their moisture – this might take more or less flour.

Roll out chunks of the dough into snakes less than an inch thick & cut into gnocchi.

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You can leave them like that or roll them on a fork or a gnocchi board to get little grooves on them.

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I like the little gnocchi board so that is what I used.  They are super cheap – if you decide to buy one – like maybe $5.

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Now – you can either freeze a bunch as I explained above or get to cooking them up.  I let mine sit out an hour or so.  It didn’t harm them.

Boil some salted water & when it is rolling – add the gnocchi.  They are done when they float & stay at the top.  Scoop out with a slotted spoon & serve with the marinara & more basil.  Add some cheese or vegan cheese – if you desire.  YUM!

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Oh – and remember to buy my book!  IT IS HILARIOUS!  www.BathingBook.com

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Vegan Herbed French Lentil Salad with Wilted Spinach & Arugula

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All Photos © Christine Elise McCarthy 2015

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

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These guys are really easy.  You can prepare the veggies while the lentils cook & then just toss it all together.  It can be served warm or cold.  Healthy, light & delicious!

I used this infused olive oil & French Lentils (above) but regular olive oil works great and any kind of lentils would work, too.  I think French lentils cook faster (22 minutes or so) & hold their shape after cooking a bit better but preparing any lentils on the al dente side should work great.

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Vegan Herbed French Lentil Salad with Wilted Spinach & Arugula

INGREDIENTS

1 cup French (or other) lentils – cooked as directed – erring on the al dente side

1 TBS olive oil

2 cups baby spinach

2 cups arugula

1/4 red onion – diced

1/2 pint (1 cup) grape, heirloom cherry or regular cherry tomatoes – halved

juice of 1/2 lemon (or to taste)

1/4 cup fresh basil – minced

1/4 cup fresh mint – minced

1/4 cup fresh, flat-leaf parsley – minced

S&P to taste

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DIRECTIONS

Cook the lentils & drain.

Heat the olive oil in a large pan & saute the onion until soft.  Add the spinach & arugula & toss until just wilted.  Removed from heat & toss with the remaining ingredients.  Season with S&P.

MMMM!

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Cauliflower Noodle Lasagna with Herbed Goat Cheese Bechamel and Garlicky Brussels Sprouts and Mushrooms and Arugula Pistachio Pesto (No Carb – No Pasta)

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All Photos © Christine Elise McCarthy 2014

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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Did you happen to miss my appearance on Nicole Richie’s show –#CandidlyNicole @VH1? No worries! Here it is! I show up HERE after the break – about 16 minutes in!
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AND – if you missed my hour-long Oh, Mary! Show appearance this week – well – you are in LUCK! Here are all four segments! LOTSA dirty talk! Many laughs!

Here you go!

http://jlcn.tv/shows/oh-mary/mary-episode-26-segment-01/

http://jlcn.tv/shows/oh-mary/mary-episode-26-segment-02/

http://jlcn.tv/shows/oh-mary/mary-episode-26-segment-03/

http://jlcn.tv/shows/oh-mary/mary-episode-26-segment-04/

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OK – in all fairness – this recipe has a lot of steps.  Without a food processor – it might be too much of a pain in the ass to attempt.  If you have a food processor & an afternoon to kill – this might be a fun project.  It is pretty delicious – though not particularly healthy – despite the no-carb noodles made from cauliflower.  This could be made vegan by subbing out the animal products with vegan alternatives but I will leave that to the motivated vegans out there.  I don’t think I have to say “or vegan alternative” after every egg, butter or cheese ingredient for the vegans to work it out.

I used leftover arugula & pistachio pesto that I still had from my Arugula Pistachio Pesto Pasta with Goat Cheese and Ricotta Salata.

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You can make this or any other pesto – or use a store-bought one.

Arugula Pistachio Pesto

This makes enough for at least a pound or two of pasta but it keeps well in an air-tight container in the fridge.

INGREDIENTS

6 oz fresh arugula

2 garlic cloves

1/2 cup Parmesan

1/4 cup pistachios (or other nuts)

1/4-1/2 cup olive oil

DIRECTIONS

I used 1/4 cup olive oil & 1/4 cup of water to thin the pesto.  1/2 cup of oil just seems crazy to me – but you can go all oil if you want to.

Blend into a pesto in a food processor – starting with just the 1/4 cup of olive oil.  Drizzle more (or water) in as it purees until you get the consistency you like.  Set aside.

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I made a homemade bechamel but you could use a store-bought alfredo & get much the same results.

I used chopped mushrooms, leeks & Brussels sprouts – but any mix of sauteed vegetable would work.

I used this pink Himalayan salt that I have become obsessed with but any salt will do.  And I used the Dash Onion & Herb seasoning but any Italian seasoning (or mix of onion & garlic powders) would be fine.

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I used cauliflower “noodles” in this but real lasagna noodles work, too.

No-Carb Lasagna Noodles

INGREDIENTS

1 large head cauliflower – riced (about 10 cups)

3 eggs

1 tsp salt

1 TBS seasoning (see above)

1 TBS oregano

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DIRECTIONS

Heat the oven to 350 degrees.

I used a silicone cooking mat treated with cooking spray but greased parchment paper should work, too.  Know that this stuff STICKS  – even to the greased silicone mat – so – slather your cooking shit up.

Take the cauliflower & grate it up with the grater blade of a food processor – or with a manual grater – or get to chopping by hand until it has a rice-like look.

You can zap this in the microwave in 2 minute increments – stirring in between – until it softens but I loathe nuking things.  I submerged the cauliflower in boiling water for about 5 minutes & then drained it in a colander under cold running water.

Once it is cool, in small batches, twist the cauliflower up in a kitchen town & wring as much moisture out of it as you can.

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Then simply mix it up in a large bowl with the other ingredients & press it onto your well-greased cooking sheet (see images above).  Bake it for about 45 minutes or until it begins to brown & is cooked pretty dry.  Set aside & allow it to cool.

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Garlicky Sauteed Brussels Sprouts, Mushrooms & Leeks

I made the mushrooms & leeks first & then decided to add Brussels sprouts so my photos might show a different cooking sequence but it can be done as I will outline now.

INGREDIENTS

Olive oil

2 leeks – white sections only – chopped small

1/2 lb mushrooms – diced

1 lb Brussels sprouts – chopped or sliced fine

1 tsp each S&P

2 garlic cloves – minced

1/4 cup fresh parsley – chopped

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DIRECTIONS

It is important to cut the leeks & mushrooms & Brussels sprouts small so they do not stay too chunky & impede clean slicing of the lasagna.

I chopped the mushrooms & leeks & ran the Brussels sprouts through the slicer of my food processor.

Heat 2 (or so) TBS olive oil in a large saute pan over medium-high heat & saute the Brussels sprouts until they begin to brown a bit.  Add /4 water & steam them soft.  Once the water is absorbed or evaporated – add the leeks & mushrooms & saute until tender – maybe 5 minutes.  Stir in the S&P & the minced garlic and the parsley.  Saute another minute & remove from heat.  Set aside.

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Herbed Goat Cheese Bechamel

INGREDIENTS

2 cups almond (or other) milk

3 TBS butter

3 TBS flour

2 garlic cloves – minced

8-10 oz goat cheese – room temp

2 TBS chives (or other herb) – minced (optional)

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DIRECTIONS

Melt butter in a soup pan over med-high heat.  Add the flour & garlic & whisk constantly until it thickens, begins to brown & becomes aromatic – maybe 2 minutes.

Add the milk in 1/4 cup increments & whisk it in until it incorporates & thickens before adding more milk.  This should take maybe 5 minutes.

Add the goat cheese & chives & whisk until the goat cheese melts.  Set aside.

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Cauliflower Noodle Lasagna with Herbed Goat Cheese Bechamel and Garlicky Brussels Sprouts and Mushrooms and Arugula Pistachio Pesto

INGREDIENTS

Cauliflower “noodles” (recipe above) or real (cooked) lasagna noodles

1 cup pesto (recipe above) – or any pesto you prefer

Garlicky mushrooms, leeks & Brussels sprouts (recipe above) – or any cooked veggie mix you prefer

2-3 cups grated cheese (I used mozzarella)

Several hunks of fresh (packed in water) mozzarella (optional)

Parsley – chopped (as garnish)

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DIRECTIONS

Heat the oven to 350 degrees.

My photos show this lasagna cooked once & photographed & then reheated for a new photo session – hence the paler & more golden cheesy tops.

Prep your ingredients.  Cut the cauliflower “noodles” into three equal portions – or however you can to get some layer-able “noodles.”  Never fear if they break apart & stick a lot.  Patch the pieces in & nobody will ever know the difference.

Assemble the lasagna.  I started with a layer of bechamel (whisk it smooth if a skin has formed while it waited).  Then I added the layers in this order:

1/3 of the cauliflower noodles

1/2 of the pesto

1/2 of the veggies

1/3 of the bechamel

another 1/3 of the cauliflower noodles

the other 1/2 of the pesto

the other 1/2 of the veggies

another 1/3 of the bechamel

Grated cheese – in an amount that looks good to you – I used about 1/2 – 3/4 cup

the final 1/3 of the cauliflower noodles

the rest of the bechamel

More grated cheese & some fresh mozzarella – if you are using it

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 Bake that son-of-a-bitch fr 25-45 minutes or until the cheese is melted & bubbly & looks the color you want it to look – whether JUST starting to brown at the edges – or a bit golden all over.
Let it rest for 10 minutes or so.  Garnish with chopped parsley & eat it up!!!!

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Zucchini Squash Blossom Pizza with Garlic Zucchini, Tomatoes & Herbs

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All Photos © Christine Elise McCarthy 2014

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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Zucchini blossoms!  I fucking love zucchini blossoms!  Look how gorgeous they are!  Delicate & delicately flavored – they are a lovely addition to many dishes – if only for the splash of color they add.  They do have a flavor, though, and finding a dish that uses them that is tasty but doesn’t overwhelm the blossoms can be tricky.  I have posted another pizza yesterday, my Zucchini Squash Blossom White Pizza with Goat Cheese and Ricotta and Mozzarella.

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It was yummy – but I think I prefer the one I am posting here now.  Today’s pizza is colorful & flavorful & moist & easy & wonderful.  With pizzas, I seldom give quantities for the ingredients because I feel that is really up to you.  Some folks like lots of cheese – others do not. I used a lot of LARGE chunks of garlic in this.  Some might find that heavy-handed.  So – use this as a guideline & make your own decisions but – if you find zucchini blossoms – buy them & try them in something because they are a pure delight & only around for a few weeks.

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Zucchini Squash Blossom Pizza with Garlic Zucchini, Tomatoes & Herbs

INGREDIENTS

Pizza dough (I use THIS & make it in my bread machine)

Zucchini blossoms (I used about 10)

1 tomato – diced

1 zucchini – sliced thin

4-5 cloves garlic – roughly chopped

Grated mozzarella (or vegan alternative)

Fresh mozzarella (or vegan alternative)

Olive oil

Salt (you gotta try the Pink Himalayan)

Herbs (I used a mix of chopped basil, mint and parsley – with the fresh MINT being extra special here)

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DIRECTIONS

Heat the oven to 450.

Remove the stems & center thingy from the blossoms.

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Chop the blossoms up.

Heat some live oil in a saute pan & saute the zucchini rounds & chopped garlic over medium heat until the rounds soften.   Reserve the olive oil & garlic & drain the zucchini on a paper towel.

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Roll the dough out & place it on a cooking sheet with either parchment paper or treat the pan with cooking spray.

Brush the olive oil from the zucchini onto the crust & add the garlic.  Pierce the crust in several places so it doesn’t bubble up & bake for 5-10 minutes.

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Take it from the oven & top it with a layer of grated mozzarella, the zucchini rounds (add a little salt here), some diced tomato, fresh mozzarella & most of the chopped blossoms (reserve some for garnish).

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Bake this pretty fucker for another 10-15 minutes or until it is cooked to your liking.  Garnish with more chopped blossoms & the chopped herbs.  Yyyyymmmmm!

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Roasted Zucchini and Potato White Pizza with Gorgonzola and Mixed Herbs

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All Photos © Christine Elise McCarthy 2014

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 have REALLY been underachieving here lately & these pictures of this pizza are no improvement – but – the pizza was yummy so I am posting it anyway.

I decided to make use of my bursting herb garden here & use some of the fragrant herbs there.  See my scallions there – regrown from the cut off ends?  Impressed?  You can do it, to!  Just put the white, rooted end in a glass of water & watch the tops regrow!  Then – stick’m in some dirt.  VERY satisfying!

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Anyway – pizza never really feels like a recipe exactly.  It feels like a suggestion.  So – here is the combination I am suggesting today.   Also – the quantities are up to you  – as in – how much Gorgonzola & herbs.  It is very much a matter of personal taste.

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Roasted Zucchini and Potato White Pizza with Gorgonzola and Mixed Herbs

INGREDIENTS

Your favorite pizza dough (I make THIS in my bread machine)

1 zucchini – cut into thin rounds

1 potato

Gorgonzola cheese – crumbled

Parmesan cheese – grated

Fresh chopped herbs (I used a mix of lemon thyme, thyme, rosemary, oregano & parsley)

Olive oil

1 head of garlic (optional)

Salt (I am currently infatuated with pink Himalayan salt)

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 DIRECTIONS

Heat the oven to 350 degrees.

Toss the zucchini rounds with some olive oil & salt & spread on a cooking sheet in a single layer.

Peel the potato & rub it with olive oil & wrap it in foil.

If using the garlic – cut the top of the head, drizzle with olive oil & wrap in foil.

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 Roast the zucchini for about 20 minutes or until it is softened & just starting to color.  Drain on paper towels.

Bake the potato (and the garlic – if you are using it) for about 45 minutes & then let it cool enough to handle.  Slice the potato into thin rounds.  It is OK if the potato is not completely cooked through.  The baking was just to soften it a bit.  If using the garlic – squeeze the soft cloves out & mash a bit.

Raise the oven temperature to 475.

Roll the dough out, place it on a greased pizza pan or on parchment paper on a cooking sheet & assemble the pizza.  I did not add the roasted garlic but – if you are using it – smear it on the dough.  I drizzled olive oil & some salt on the dough & then topped it with circles of potato & zucchini.  Add the cheeses & herbs.

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Bake for about 12 minutes or until the cheese is melted & the crust is cooked to your liking.

Eat it up!  🙂

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Vegan Parsley Herbed Gnocchi with a Spicy Basil Marinara

2 Comments

 

All Photos © Christine Elise McCarthy 2014

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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OK – spicy marinara is really arrabbiata – I know.  And I have posted many versions of simple pasta sauce before but I am just gonna go ahead and post another here.  Pasta sauce is so easy – there is no excuse to buy bullshit jarred sauce at a far greater price.   HERE is one you can make in the time it takes your pasta to cook.  But – in a pinch – your favorite jarred sauce will do.

I used some wrinkly sad cherry tomatoes in my sauce.  Every time I consider whether produce is still edible, I think of the Diary of Anne Frank.  They lived on sub-par or rotting produce.  For years.  So, I am usually guilted into finding a way to use the questionable items.

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Gnocchi are remarkably easy to make, too.  Once the potatoes are baked – it can all come together pretty quickly & so incredibly delightfully.  This recipe should feed 4 pretty easily but if you want to save a bunch for the future – simply put uncooked gnocchi on a cookie sheet lined with parchment paper.  Put the sheet in the freezer & once the gnocchi are frozen, put them into sandwich bags in the freezer.  When you want to eat them – boil them frozen or they will get gooey.

In the past, I have made these with eggs but this recipe is vegan & they came out SO LIGHT & PILLOWY!   I will never use eggs in gnocchi again.  I had to subsidize my Russet potato quotient with some random yellow potato.  It didn’t hurt anything.  But try to use Russet because of the starch & moisture factors.

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Vegan Parsley Herbed Gnocchi with a Spicy Basil Marinara

INGREDIENTS

for the gnocchi

3 lbs Russet potatoes

1 TBS olive oil

1 cup chopped fresh parsley

1 1/2 cups (plus more) flour

S&P to taste

for the spicy basil marinara

1 6 oz can tomato paste

2 28 oz crushed tomatoes

30 grape or cherry tomatoes – quartered

1 TBS olive oil

6 garlic cloves – chopped

1/2 cup chopped basil

1-3 tsp crushed red pepper – optional

S&P to taste

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DIRECTIONS

for the spicy basil marinara

Heat the olive oil over medium heat & saute the garlic for about 30 seconds.  Add the tomato paste & fry another minute or so.  Add the crushed tomatoes, chopped tomatoes & basil & about 1 cup of water.  Add the crushed red pepper – if using.

Simmer covered on low for the hour it takes to bake the potatoes.

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for the parsley herbed gnocchi

Heat the oven to 400 degrees.  Bake the potatoes (directly on the rack) for an hour or until soft.

Halve the potatoes & let cool a bit & then peel them.  If you have a ricer – rice the potatoes.  Otherwise – mash’m up good with a potato masher.

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Mash in the olive oil, parsley & some S&P.  By hand, incorporate the flour 1/2 cup at a time until you get a dough that you can handle without it being too sticky.  Depending on the sort of potatoes you used & their moisture – this might take more or less flour.

Roll out chunks of the dough into snakes less than an inch thick & cut into gnocchi.

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You can leave them like that or roll them on a fork or a gnocchi board to get little grooves on them.

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I like the little gnocchi board so that is what I used.  They are super cheap – if you decide to buy one – like maybe $5.

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Now – you can either freeze a bunch as I explained above or get to cooking them up.  I let mine sit out an hour or so.  It didn’t harm them.

Boil some salted water & when it is rolling – add the gnocchi.  They are done when they float & stay at the top.  Scoop out with a slotted spoon & serve with the marinara & more basil.  Add some cheese or vegan cheese – if you desire.  YUM!

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Oh – and remember to buy my book!  IT IS HILARIOUS!  www.BathingBook.com

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Tomato & Feta Salad with Fresh Herbs

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All Photos © Christine Elise McCarthy 2013

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

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I feel like I am cheating here, posting these recipes that hardly count as recipes but fuck it.  This salad is easy, fast & delicious.  My measurements here are loose & open to your interpretation – so feel free to tweak this one as you please.

One note – NEVER put your tomatoes in the fridge!  It damages their flavor & texture.  You can Google the question for lots of thoughts on this but, trust me, counter top only for tomatoes.

This is a fairly decent sized portion of salad & can easily feed 4 as a salad course.  If that is more or less than you need – the basic ratio is equal parts tomato to feta – and the rest you can eyeball.  I used this pomegranate champagne vinegar but any nice white wine vinegar would work.

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Tomato & Feta Salad with Fresh Herbs

INGREDIENTS

2 pints cherry tomatoes (or similar quantity of other tomatoes)

8 ounces good quality feta cheese

1 small red onion – in a 1/4 inch dice

olive oil

Champagne or white wine vinegar

Fresh mint or fresh basil & parsley – minced

S&P to taste

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DIRECTIONS

Cut the cherry tomatoes in half – alternating the way you halve them.  Or – dice your regular tomatoes.  Cube the cheese into 1/4 inch bits.  Toss the tomato & feta & diced onion with a good drizzle of both olive oil & the vinegar & sprinkle liberally with the herbs of your choice.  Add S&P & serve!

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