Category Archives: pasta

Smoked Alaskan Sockeye Salmon Fettuccine “Alfredo”

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This is a slight departure from my typical vegan recipes, but it was a special occasion in that my sister had sent me some smoked salmon from Canada for my birthday. I am, as I have mentioned on here before, 99 percent vegan/1 percent salmon. 😉 I couldn’t wait to have some, so I decided to concoct a vegan version of Fettuccine Alfredo, and then add the smoked salmon to the sauce. The classic Fettuccine Alfredo would include dairy (cheese, cream, butter), but I replaced those ingredients with unsweetened, organic soy milk, Knorr Leek Recipe Soup Mix (1.8 oz Packet), and organic ground flaxseed. It was a delectable dairy-free, low-fat dish packed full of protein and other nutrients. I’ll definitely make it again.

INGREDIENTS

Smoked salmon (about 8 oz)
16 oz fettuccine pasta
1.8 oz pkg Knorr Leek Recipe Soup mix
Organic ground flaxseed (about 2 tbsp…depending on thickness desired)
Unsweetened organic soy milk (I used 1 cup less than in the soup mix recipe)
1 sweet onion, finely chopped
3 cloves finely chopped garlic
2 tbsp EVOO
Sea salt, and pepper to taste (best to add salt at the end because the Knorr mix and the smoked salmon are both salty)
Garnish of basil and/or rosemary

METHOD

Bring a large pot of salted water over high heat to a boil. Add the 16 oz of fettuccine, and cook according to package directions. Meanwhile, heat the olive oil in a large, non-stick pan. Add the chopped onion and garlic, and saute over medium heat for about 3 minutes until they’re golden brown. Turn heat down to low, and then stir in the Knorr Leek Recipe Soup mix. Gradually add the soy milk, stirring constantly, and turn heat up to medium-high while stirring. The mixture will thicken, but not enough to make an Alfredo sauce. Add the desired amount of ground flaxseed, continue stirring. Once the mixture is of the right consistency, turn the heat off. Mix in the smoked salmon (broken into small pieces). Taste for seasonings, and adjust. Drain the cooked fettuccine, and add to the sauce; mix well. Garnish with rosemary and basil.

Whole-wheat Spaghetti with Tomato Sauce

INGREDIENTS:

1 24-oz bottle of Rega Italian strained tomatoes (Passata Di Pomodoro)
1 26-oz carton of Pomi strained tomatoes
2 carrots, diced
1 large onion, diced
4 stalks of celery, diced
5 cloves of garlic, minced
1/2 cup fresh basil, chopped
1/2 cup fresh Italian parsley, chopped
1 tsp dried sweet basil
Himalayan pink salt, to taste
Pepper, to taste
Extra-virgin olive oil

METHOD:

Add about 2 tbsp olive oil to a heavy skillet and heat over medium. Add the carrots, celery, onion and garlic. Stir and cook for about 10 minutes. Add the fresh basil and parsley, reserving a few leaves of each for garnish. Continue to cook for a few minutes, then add the strained tomatoes (both the Rega and the Pomi). The Pomi strained tomatoes are thicker than the Rega, and no tomato paste needed to be added to this sauce. Simmer on low with the lid tilted on top, stirring frequently. Taste after about 25 or 30 minutes, then taste before adding salt and pepper. Meanwhile, cook your spaghetti. When it is al dente, drain and return to pot. Add enough sauce to the pasta to coat all of it lightly. Serve each plate with additional sauce on the side, and garnish with fresh basil and parsley.

WholeWheatSpaghetti

Curry Vegetable Soup

I know it seems as though I have been making a lot of tomato-based vegetable soups lately. Well, I have. I try varying the ingredients each time, though, and in this recipe I added both curry and turmeric. I started out with less, and at the end I added even more. These two spices give the soup a great flavor.

INGREDIENTS:

Extra-virgin olive oil
1 large yellow cooking onion, chopped
6 stalks celery with leaves, diced
2 large carrots. diced
1 tomato, chopped
6 cloves fresh garlic
1/2 c dried peas, washed and rinsed
1 c dried lentils, washed and rinsed
4 large green zucchinis, julienned
a large handful of fresh arugula, whole
a handful of fresh basil and parsley, finely chopped
2 tbsp curry
1 tbsp turmeric
2 32-oz cartons of organic vegetable broth
2 1/2 c Pace Picante mild salsa
1/4 c Stelline pasta
1/4 c whole-grain elbow pasta
2 c water (filtered)

METHOD:

Heat the olive oil on medium high heat in a soup pot. Add the onion, celery, carrot, zucchini, peas and lentils and stir for about 5 or 10 minutes. Turn the heat down to medium and add the garlic, tomato, basil and parsley mixture, and the curry and turmeric. Stir well and often for the next 5 minutes. Add the vegetable broth and the salsa. Stir and bring to a boil, add the pastas and reduce heat. Gently boil for about 15 minutes, stirring frequently. Add 2 cups water, stirring every five minutes or so while simmering for another 20-30 minutes. Add the arugula about five minutes before serving.

CurryVegetableSoup

 

Rotini Pasta with Tomato, Basil and Garlic Sauce

RotiniWithTomatoBasilSauce

This takes no time at all to make. You could use this tomato sauce over rotini or fusilli pasta (preferred because the sauce coats every nook and cranny in these types of spiral pastas), or for a lower carb version, it could be served over spiraled zucchini. I have the Veggetti, and it’s awesome.

Just coat a heavy skillet with about 2-3 tbsp of extra-virgin olive oil over medium-high heat. Add about 3 cups of fresh chopped, peeled, deseeded organic tomatoes; one grated organic carrot; about a tbsp of dried sweet basil; and about 3 or 4 minced garlic cloves. Stir and let simmer for about 10 minutes. Add one 24-ounce jar of Bionaturae unsalted organic strained tomatoes, about 1/2 tbsp roasted garlic and sea salt (www.thegarlicbox.com), and fresh-grind coarse pepper (www.gallowaysfoods.com) to taste. Let the sauce simmer on low while you cook the rotini al dente. I used one box of Barilla’s Veggie rotini. When the pasta is done, drain and return to pot. Stir some of the sauce into the pasta to moisten it. Serve the pasta on individual plates with about a half cup of sauce on top. Garnish with some fresh basil.

Delicious and easy. Filling, too.

Main-Dish Vegetable Soup

VegetableSoupTwo

This is a meal in itself. It’s more like a vegetable stew than a soup because it’s so thick. I added lots of vegetables to this vegetable broth- and V8 Original juice-based soup. I used mild chunky salsa and V8 juice in last week’s vegetable soup only because I didn’t have enough pureed tomatoes. I liked it so much, though, that I decided to use it again. It gives the soup a really pleasant tangy flavor. I didn’t measure anything; I’ll list the ingredients below, and approximate amounts.

INGREDIENTS:

Extra-virgin olive oil to coat the soup pot
4 zucchinis julienned (used mandolin wide-julienne setting)
4 carrots julienned (same as above)
2 medium onions julienned (same as above)
6 cloves minced garlic
4 cups V8 Original juice
4 cups (one carton) organic vegetable broth
1 26-oz carton of strained tomatoes (Pomi)
1 cup mild chunky salsa
Handful of a mix of fresh basil and Italian parsley
1 cup each frozen baby corn and peas
1 can organic black beans, drained and rinsed
3 big handfuls of roughly chopped fresh organic kale (washed, stems removed)
1 cup tiny alphabet pasta

METHOD:

Saute the zucchinis, carrots, and onions over medium high heat for about 5 minutes, stirring frequently. Add the garlic and herbs, lower the heat to medium. Stir and continue sautéing for another 10 minutes. Add the V8 juice, vegetable broth, strained tomatoes, salsa, corn and peas. Bring to a boil, and add the pasta. Stir and lower the heat and simmer for about 20 minutes. Add the black beans and the kale. Stir well. Simmer for another 10 minutes, or so.

Pasta with Avocado Pesto Sauce

AvocadoBasilPestoSpaghetti

For a lighter vegan version of pesto with tons of flavor, this recipe will not disappoint.

INGREDIENTS:

1 pkg organic vegetable spaghetti
1 ripe Haas avocado, mashed with a fork
5 garlic cloves, cut in half
1 handful of washed fresh basil, including stems
3 tbsp extra-virgin olive oil
Juice of half a lemon
2 tbsp almond milk
Salt and pepper

METHOD:

Heat 1 tbsp of the oil in a large non-stick frying pan over medium heat. Add the garlic and basil with stems. Stir and lower the heat to low. Let the mixture infuse for about 20 minutes, stirring occasionally. Meanwhile, cook the spaghetti according to package directions. When the spaghetti is done, remove the garlic and basil and place in a blender. Drain the spaghetti, and then mix it around inside the frying pan so the extra oil coats it. Add the mashed avocado to the blender, as well as the remaining two tbsp olive oil. Drizzle the juice of half a lemon over it, and blend. Add the almond milk, and blend until smooth. Add salt and pepper to taste. If the mixture is too tart, add a little more almond milk (a tsp at a time).

Mix the pesto mixture into the spaghetti, adding a dollop on top of each individual serving.

Hearty Vegetable Soup

VegetableSoupWithBabyKale

This may seem an unlikely choice for a hot summer night’s dinner, but I wanted to use up a lot of veggies and other leftovers in the fridge to clear the way for today’s farmer’s market trip. I also had some frozen corn and peas in the freezer that I used in this soup. It was definitely a “kitchen sink” kind of soup that turned out to taste fantastic; not only did I use up the rest of my veggies, but I also used V8 Juice, chunky salsa, and organic strained tomatoes. If I’d had crushed or enough fresh tomatoes, I would’ve used those instead of the V8 Juice and the salsa. I always use the organic strained tomatoes; they’re a must for this soup, but absent vegetable broth and the tomatoes, I had to improvise. Sometimes it works, and sometimes it doesn’t. But this combo worked.

So, here you have it.

INGREDIENTS:

12 oz. organic strained tomatoes
2 c V8 Original vegetable juice (plus extra water)
2/3 small jar mild chunky salsa (I used Pace)
1 large cooking onion, chopped finely
1 c washed and drained white kidney beans
1 c frozen baby peas
1 c frozen baby corn
a handful of fresh green beans, cut in 1 in. pieces
4 grated carrots, julienned (I used a mandolin)
3 zucchinis, julienned (mandolin)
2 c baby kale
4 garlic cloves, minced
1 c alphabet pasta
Olive oil for coating soup pot

METHOD:

Drizzle a little extra-virgin olive oil in your soup pot over medium high heat (about 2 tbsp.). Add the onion, carrots, zucchinis, fresh green beans, and garlic. Stir well and cook for a few minutes until the mixture becomes aromatic and the carrots and onion begin to soften. Add the peas and corn and continue cooking, lowering the heat to medium. Stir frequently for about 15 minutes. Then add the strained tomatoes, vegetable juice, salsa and extra water so that the mixture is not too thick. It should be the consistency of a thin broth at this point. Partially cover with the lid, and let it simmer for about 20-30 minutes. Stir, and if it is too thick, add some more water, bring to a boil. Then add the pasta and cook on a gentle simmer until the pasta is cooked (about 10 minutes). Mix in the baby kale and the white kidney beans, and stir well. Taste, and if necessary, add your favorite seasoning (salt, pepper, Flavor God seasoning, Italian seasoning, Mrs. Dash, Spike, etc.). I did not add any seasoning until the very end because the V8 and the salsa contain salt and other seasonings. I just added pepper, and a little sprinkle of Spike. For you non-vegans, this soup would be really delicious with some freshly grated Pecorino, Romano, or Parmesan cheese on top of each individual serving bowl.