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.


Click the image above to watch the video.

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 #33 – Vegan Creamy Avocado & Spinach Pesto for Pasta

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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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I have a video on my Youtube channel for this recipe.  Click the image below to watch & please subscribe.

This is a 5 minute recipe so – if you can boil pasta & own a blender – you can make this dish.  I had an avocado that was about a day past its prime & loads of spinach – so this was born.  I used a few serrano peppers for heat but that it totally optional.

*NOTE – I also used fresh basil that I had frozen a few weeks ago.  Worked great – so – if you are ever wanting to preserve fresh herbs so they do not go to waste – they can be frozen & then used in pestos & sauces.

Vegan Pasta with Creamy Avocado & Spinach Pesto

Serves 4

INGREDIENTS

1 lb pasta – cooked as directed

1 large avocado

2 packed cups of fresh spinach

2 garlic cloves

1/4 packed cup fresh basil *See note above

2 serrano or jalapeno peppers (optional) – seeded

1/2 to 1 cup vegan Parmesan (or nutritional yeast or a combo) – quantity to your taste

S&P to taste

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DIRECTIONS

Blend everything except the pasta in a blender or food processor.  Season with S&P & adjust anything else to suit your fancy.

Toss with warm pasta.

See?  EASY!

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Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

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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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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 never gotten into spaghetti squash. In fact – I don’t know if I have ever had it before today.  I knew it made a decent & guiltless pasta substitute but – when I want pasta – I want PASTA.  The one exception to this is my shirataki (zero calorie) noodle pho – seen just above.  I can eat that for lunch every day.

Still – I intentionally ordered a spaghetti squash from Farm Fresh to You this week to force myself to try it and I am glad I did.  It was easy to use and, while not convincing as pasta, it was good enough that I did not mind & it is so guiltless!

I made a collard green & pepita (pumpkin seed) pesto for this.  Click that link for the recipe or use your own favorite pesto variety.  It makes no real difference.  The real revelation here is how satisfying the spaghetti squash is – so – try it at least once.  I added roasted golden beets – you guessed it – because I had some.  They are a lovely addition but not critical.  As to the chard – you could use any other greens you like, instead.  If you are not vegan – tossing some Parmesan or goat cheese in this could be nice, too.

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Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

Serves  2 VERY well – more if used as a side

INGREDIENTS

Collard Greens & Pepita (Pumpkin Seed) Pesto – or 1 cup of other pesto

1 large spaghetti squash

6 Swiss chard leaves – spines removed but retained & chopped with the leaves (or about 2 cups)

3 (or more) golden beets – leaves & ends trimmed off

Olive oil

S&P

Garnish – either a sprinkle of nutritional yeast, vegan Parmesan or other vegan cheese or (if you are not vegan) real cheese (I used grated Asiago here)

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Ignore those collards there.  🙂

DIRECTIONS

Preheat the oven to 375.

Cut the squash in half & scoop out the seeds.

Trim the beets & cover both the beets & squash with a bit of olive oil & some S&P.

Wrap the beets in foil.  Put the squash face-up on a cooking sheet & put the bundle of beets on the sheet, too.  Roast for 45-60 minutes or until the vegetables are tender.  Depending on the size of your beets – they might take longer.  Allow everything to cool.

When cool enough to handle – scoop out the squash flesh & set aside.  Rub the skins off the beets under running water & cube them.

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Heat a little olive oil in a large saute pan.  Saute the chard over high heat.  I added about 1/4 cup of water to help steam the chard into wilting completely.  Add the beets & the spaghetti squash & combine.  Heat through.  Using two forks – stir in enough pesto to suit your taste.  Combine.  Season with S&P.

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Garnish maybe with an extra dollop of pesto or nutritional yeast or some cheese (vegan or otherwise).

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Collard Greens & Pepita (Pumpkin Seed) Pesto (Vegan or Not)

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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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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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Pestos are easy & can be made many ways – with all different greens & all kinds of nuts.  This pesto today is the result of some wilting collard greens that I had in the fridge.  HERE are several other pesto concoctions of mine.

I made this with Asiago cheese but you could use nutritional yeast or vegan Parmesan, instead.  Your call.  I blanched the collards (as you should with any greens for a pesto) because it brings all the vibrant green back & your pesto color pops!

Collard Greens & Pepita (Pumpkin Seed) Pesto (Vegan or Not)

(makes about enough for 4 servings of pasta – if you like your pesto used sparingly)

10-12 collard leaves – spines removed & chopped (or two cups chopped collards)

2.5 oz raw pepitas

1/3 cup Asiago/Parmesan cheese (or nutritional yeast or vegan Parmesan)

1/4 cup olive oil

1-4 garlic cloves (to taste)

A squeeze of fresh lemon juice (just a bit to preserve the green color)

S&P

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Ignore that Swiss chard there.  😉

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DIRECTIONS

Blanch the chopped collards in boiling water for a minute or two & drain.

Blend all the ingredients in a food processor.  Season with S&P.

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Any extra – you can freeze in sandwich bags – flat in the freezer.

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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 Pasta with Creamy Avocado & Spinach Pesto (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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This is a 5 minute recipe so – if you can boil pasta & own a blender – you can make this dish.  I had an avocado that was about a day past its prime & loads of spinach – so this was born.  I used a few serrano peppers for heat but that it totally optional.

*NOTE – I also used fresh basil that I had frozen a few weeks ago.  Worked great – so – if you are ever wanting to preserve fresh herbs so they do not go to waste – they can be frozen & then used in pestos & sauces.

Vegan Pasta with Creamy Avocado & Spinach Pesto

Serves 4

INGREDIENTS

1 lb pasta – cooked as directed

1 large avocado

2 packed cups of fresh spinach

2 garlic cloves

1/4 packed cup fresh basil *See note above

2 serrano or jalapeno peppers (optional) – seeded

1/2 to 1 cup Parmesan (vegan or otherwise) – quantity to your taste

S&P to taste

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DIRECTIONS

Blend everything except the pasta in a blender or food processor.  Season with S&P & adjust anything else to suit your fancy.

Toss with warm pasta.

See?  EASY!

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Vegan Arugula Pesto

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just 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 had a pound of arugula that was going to go bad if I did not act fast – so – I made this pesto.  This makes a lot but I simply put it in sandwich bags & froze it in portions for future use.  This would go great tossed with pasta or on pizza or as crostini.  Bright & lovely & packed with flavor!

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Vegan Arugula Pesto

INGREDIENTS

1 lb arugula

4 (more or less – your call) cloves of garlic

1 1/2 cups raw almonds (or other nuts)

1/2 cup nutritional yeast

juice & zest of 1 lemon

1/4 cup olive oil

S&P

Water

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DIRECTIONS

In a food processor – pulse the nuts & garlic until they are well chopped.  Add everything else except the water & puree.  I drizzled water in (about 2 cups) until it was well blended & creamy.  Season with S&P.

Store in baggies & lay flat in your freezer – or use it immedately.  Easy-peasy!

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